CN105961538A - Sweet potato fried dough twists and making method thereof - Google Patents
Sweet potato fried dough twists and making method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
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Abstract
Description
技术领域 technical field
本发明属于红薯麻花技术领域，涉及一种红薯麻花及其制作方法。 The invention belongs to the technical field of sweet potato twist, and relates to a sweet potato twist and a preparation method thereof.
背景技术 Background technique
红薯（sweet potato）原名番薯，又名红芋、甘薯、蕃薯等；主要分布于中国北京、山东、河南、天津等地。红薯是粮食和蔬菜中的佼佼者，它含丰富赖氨酸、胡萝卜素、蛋白质、淀粉、果胶、纤维素、大量的维生素、微量元素、亚油酸及多种矿物质等。红薯块根具有活性成分，有抗癌、保护心脏、预防肺气肿、糖尿病、减肥、降低胆固醇、防止动脉硬化、美容等功效。明代李时珍《本草纲目》记有“甘薯补虚，健脾开胃，强肾阴”，并说海中之人食之长寿。中医视红薯为良药。红薯营养平衡、齐全，其保健功能优良，是世界公认的营养食品和保健食品。目前，红薯主要是粮食作物和饲料作物。它可以酿造成红薯酒、红薯饮料、油炸薯片、红薯点心、葡萄糖，柠檬酸、醋，面条、饼干、果冻等。 Sweet potato (sweet potato) formerly known as sweet potato, also known as red taro, sweet potato, sweet potato, etc.; mainly distributed in Beijing, Shandong, Henan, Tianjin and other places in China. Sweet potato is the best among grains and vegetables. It is rich in lysine, carotene, protein, starch, pectin, cellulose, a large amount of vitamins, trace elements, linoleic acid and various minerals. Sweet potato tubers have active ingredients, which have the effects of anti-cancer, heart protection, emphysema prevention, diabetes, weight loss, cholesterol reduction, arteriosclerosis prevention, and beauty treatment. Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty records that "sweet potatoes tonic, invigorate the spleen and appetizers, strengthen the kidney yin", and said that people in the sea eat them for longevity. Chinese medicine regards sweet potatoes as a good medicine. Sweet potato is nutritionally balanced and complete, and has excellent health care functions. It is a world-recognized nutritious food and health food. At present, sweet potatoes are mainly food crops and feed crops. It can be brewed into sweet potato wine, sweet potato drink, fried potato chips, sweet potato snacks, glucose, citric acid, vinegar, noodles, biscuits, jelly, etc.
采用现有的麻花制作方法制作红薯麻花时，采用的添加方式对红薯馒头的口味、色泽、口感以及营养价值和保健功效有着重要影响，红薯的清香味能够大大提高人的味觉和食欲，因红薯的加入，会造成面团的发酵效果很差，蒸制的红薯馒头会裂开，且面团表面也不光滑，采用红薯粉加入会造成颜色暗黄，且红薯的营养价值未能够充分利用，采用一个温度烘烤，烘烤阶段温度不易控制，烤出来的麻花不是糊就是不熟，且炸制的麻花不脆，口味和口感较差。 When using the existing twist production method to make sweet potato twist, the addition method adopted has an important influence on the taste, color, mouthfeel, nutritional value and health care effect of sweet potato steamed bread. The clear fragrance of sweet potato can greatly improve people's sense of taste and appetite, because sweet potato If the addition of sweet potato powder is added, the fermentation effect of the dough will be poor, the steamed sweet potato buns will crack, and the surface of the dough will not be smooth. Adding sweet potato flour will cause the color to be dark yellow, and the nutritional value of sweet potatoes cannot be fully utilized. Using a The temperature is baked, and the temperature is not easy to control during the baking stage. The baked twist is either mushy or not cooked, and the fried twist is not crisp, and the taste and texture are poor.
发明内容 Contents of the invention
本发明要解决的技术问题是：针对上述问题，提出一种红薯麻花及其制作方法，实现红薯麻花的的保健功能性，并且红薯麻花，色泽金黄，脆性更好，口味口感更好，品质好，更加酥脆细腻，药用价值和食用价值也更高，已解决现有技术中存在的问题。 The technical problem to be solved by the present invention is: in view of the above problems, a sweet potato twist and its preparation method are proposed to realize the health care function of the sweet potato twist, and the sweet potato twist has golden color, better brittleness, better taste and good quality , crisper and more delicate, with higher medicinal value and edible value, which solves the problems in the prior art.
本发明采取的技术方案为：一种红薯麻花，按其重量份的配方为：小麦高筋面粉240-260、红薯泥240-260、泡打粉2.9-3.1、白砂糖11.5-12.5和水48-52，由以上配方制备而成。 The technical scheme adopted by the present invention is: a kind of sweet potato twist, the formula according to its weight part is: wheat high-gluten flour 240-260, sweet potato puree 240-260, baking powder 2.9-3.1, white granulated sugar 11.5-12.5 and water 48- 52, prepared from the above formula.
优选的，上述一种红薯麻花，按其重量份的配方为：小麦高筋面粉250、红薯泥250、泡打粉3、白砂糖12和水50，由以上配方制备而成。 Preferably, the above-mentioned sweet potato twist has a formula in parts by weight: 250 parts of high-gluten wheat flour, 250 parts of sweet potato puree, 3 parts of baking powder, 12 parts of white sugar and 50 parts of water, prepared from the above formula.
一种红薯麻花的制作方法，该方法包括以下步骤： A kind of preparation method of sweet potato fried dough twist, this method comprises the following steps:
（1）红薯种类选择，选择外表光滑、无损坏、水分含量少、含糖量高的红薯，并进行清洗； (1) Selection of sweet potato types, choose sweet potatoes with smooth appearance, no damage, low water content and high sugar content, and clean them;
（2）煮红薯，在煮红薯时将水至沸腾后再放入红薯，将红薯煮成九层熟； (2) Boil the sweet potatoes. When boiling the sweet potatoes, bring the water to a boil before adding the sweet potatoes, and cook the sweet potatoes until nine layers are cooked;
（3）研细，煮好的红薯去皮、冷却后用匀浆机研细，不出现小颗粒和茎即可； (3) Grind finely, peel the cooked sweet potatoes, cool them and grind finely with a homogenizer, so that no small particles and stems appear;
（4）配料，按1:1的比例分别称取煮熟的红薯和面粉，并按配比称取泡打粉和白砂糖，并将白砂糖溶化； (4) For ingredients, weigh cooked sweet potatoes and flour in a ratio of 1:1, and weigh baking powder and white sugar according to the ratio, and dissolve the white sugar;
（5）和面，按（4）步骤的配料混合均匀，并加入配比的水进行揉面，揉面要均匀，劲不要太大； (5) Knead the dough, mix the ingredients according to step (4) evenly, and add the proportioned water to knead the dough. The kneading should be even and not too strong;
（6）醒发，揉好面后揉成多个23-27g的小面团在木质板上，并盖上保鲜膜和湿帕子，醒发20min； (6) Proofing, after kneading the dough, knead it into multiple 23-27g small doughs on a wooden board, cover with plastic wrap and a wet handkerchief, and proof for 20 minutes;
（7）成型，将醒发后的面团再揉成4-5g的小面团，搓成长20cm，厚2cm的条状，搓成麻花状； (7) Forming, knead the proofed dough into a 4-5g small dough, knead it into a 20cm long, 2cm thick strip, and knead it into a twist;
（8）油炸，将菜籽油倒入锅里，将油加热到140摄氏度，放入麻花生柸在锅里炸2min，用筷子轻轻翻动再炸2min，待制品浮出油面，将温度调到100度炸2min即可捞出，油要浸过麻花生柸，冷却后即为成品。 (8) Frying, pour the rapeseed oil into the pot, heat the oil to 140 degrees Celsius, put in the sesame peanuts and fry in the pot for 2 minutes, turn it gently with chopsticks and fry for another 2 minutes, when the product floats out of the oil surface, put Adjust the temperature to 100 degrees and fry for 2 minutes, then take it out. The oil should be soaked with twisted peanuts, and it will be the finished product after cooling.
本发明的有益效果：与现有技术相比有如下效果： Beneficial effects of the present invention: compared with prior art, following effects are arranged:
（1）本发明在成分比例为小麦高筋面粉240-260、红薯泥240-260、泡打粉2.9-3.1、白砂糖11.5-12.5和水48-52的配方下制得红薯馒头，制作方法通过红薯选择→蒸煮红薯→混料搅拌→发酵→成型和醒发→蒸熟的制作方法制得红薯馒头，根据试验验证，红薯馒头感官评分可达84，因此，红薯麻花具有良好的风味、口感，品质好，更加酥脆细腻，药用价值和食用价值也更高； (1) The present invention prepares sweet potato steamed buns under the formula of wheat high-gluten flour 240-260, sweet potato puree 240-260, baking powder 2.9-3.1, white sugar 11.5-12.5 and water 48-52. Sweet potato selection→steaming sweet potatoes→mixing and stirring→fermentation→molding and proofing→steaming to make sweet potato steamed buns. According to the test and verification, the sensory score of sweet potato steamed buns can reach 84. Therefore, sweet potato twists have good flavor and taste. Good quality, crisper and more delicate, with higher medicinal and edible value;
（2）因红薯中富含丰富的赖氨酸、胡萝卜素、蛋白质、淀粉、果胶、纤维素、大量的维生素、微量元素、亚油酸及多种矿物质等，红薯块根具有活性成分，有抗癌、保护心脏、预防肺气肿、糖尿病、减肥、降低胆固醇、防止动脉硬化、美容等功效，中医视红薯为良药。红薯营养平衡、齐全，其保健功能优良，是世界公认的营养食品和保健食品，因而本发明的红薯麻花兼具红薯的保健功能，而且也具有良好麻花的良好风味，另外，红薯中还含有丰富的赖氨酸，而面粉中缺乏赖氨酸，将九城熟红薯和高筋面粉1：1配比比例可以全面的补充人体所缺的营养，将红薯里的营养成分充分的利用，提高了其营养价值； (2) Because sweet potatoes are rich in lysine, carotene, protein, starch, pectin, cellulose, a large number of vitamins, trace elements, linoleic acid and various minerals, sweet potato roots have active ingredients, There are effects such as anti-cancer, heart protection, emphysema prevention, diabetes, weight loss, lowering cholesterol, preventing arteriosclerosis, and beauty treatment. Chinese medicine regards sweet potato as a good medicine. The nutrition of sweet potato is balanced and complete, and its health care function is excellent. It is a nutritious food and health food recognized in the world. Therefore, the sweet potato twist of the present invention has both the health care function of sweet potato and the good flavor of good twist. In addition, sweet potato also contains rich lysine, and the lack of lysine in flour, Jiucheng cooked sweet potato and high-gluten flour ratio of 1:1 can fully supplement the lack of nutrients in the human body, make full use of the nutrients in the sweet potato, improve the its nutritional value;
（3）考虑到保留红薯里的营养成分和营养价值，若采用加入红薯淀粉，红薯淀粉经过了一系列的加工处理，营养成分流失比较大，且红薯味很淡，未有红薯的清香味，与普通的麻花没太大的区别，而采用熟透的红薯泥不仅红薯味不突出、而且色泽差，采用红薯浆来制作，红薯在进行打浆的时候，红薯就发生了褐变反应、打出来的浆变色，影响麻花色泽，红薯清香味也基本没有，用红薯汁做，不但工艺复杂，还浪费很多的原材料，通过大量的试验得出用九成的红薯泥制得红薯馒头最佳，选用红薯蒸煮到九成熟后，加入到面粉中进行搅拌均匀，既突出了红薯清香味，让食用者更加有食欲，也保留了红薯的营养价值且不浪费原材料； (3) In consideration of retaining the nutritional content and nutritional value of sweet potatoes, if adding sweet potato starch, the sweet potato starch has undergone a series of processing, the loss of nutrients is relatively large, and the taste of sweet potatoes is very light, without the clear fragrance of sweet potatoes. There is not much difference from ordinary mahua, but the use of well-cooked sweet potato mash not only does not have a prominent taste of sweet potatoes, but also has poor color. The discoloration of the pulp will affect the color of the twist, and there is basically no sweet potato fragrance. Making sweet potato juice is not only complicated in process, but also wastes a lot of raw materials. Through a large number of experiments, it is found that it is best to make sweet potato steamed buns with 90% of sweet potato puree. After the sweet potatoes are cooked until they are almost ripe, they are added to the flour and stirred evenly, which not only highlights the fragrance of sweet potatoes, makes the eater more appetizing, but also retains the nutritional value of sweet potatoes without wasting raw materials;
（4）本发明先将白砂糖溶于水与其他配料混合在一起，这样能够大大提高泡打粉的均匀度，能够大大提高红薯麻花面团的发酵效果； (4) In the present invention, white granulated sugar is dissolved in water and mixed with other ingredients, which can greatly improve the uniformity of baking powder and greatly improve the fermentation effect of sweet potato twist dough;
（5）本发明通过先将油炸温度调到140摄氏度，油炸4分钟，再降到100摄氏度，油炸两分钟，这样有利于麻花脆性均匀； (5) In the present invention, the frying temperature is first adjusted to 140 degrees Celsius, fried for 4 minutes, then lowered to 100 degrees Celsius, and fried for two minutes, which is conducive to the uniform crispness of the twist;
（6）本发明通过先将熟的红薯用手揉碎，去除茎，之后再用匀浆机研细，这样有利于麻花成型及其脆性更加均匀； (6) The present invention crushes the cooked sweet potatoes by hand, removes the stems, and then grinds them finely with a homogenizer, which is conducive to the formation of twists and more uniform brittleness;
（7）本发明通过红薯选择→煮红薯→研细→配料→和面→醒发→成型→油炸的制作方法制得红薯麻花，其制作方法具有操作工艺简单、制备时间较短的特点。 (7) The present invention prepares sweet potato twists through the production method of sweet potato selection→boiling sweet potato→grinding→ingredients→noodle kneading→proofing→forming→deep frying. The production method has the characteristics of simple operation process and short preparation time.
具体实施方式 detailed description
实施例1：一种红薯麻花，按其重量份的配方为：小麦高筋面粉240-260、红薯泥240-260、泡打粉2.9-3.1、白砂糖11.5-12.5和水48-52，由以上配方制备而成。 Embodiment 1: a kind of sweet potato twist, the formula by weight is: wheat high-gluten flour 240-260, sweet potato mash 240-260, baking powder 2.9-3.1, white granulated sugar 11.5-12.5 and water 48-52, by above The recipe is prepared.
一种红薯麻花，按其重量份的配方为：小麦高筋面粉250g、红薯泥250g、泡打粉3g、白砂糖12g和水50g，由以上配方制备而成，其制作方法包括以下步骤： A kind of sweet potato fried dough twist, the formula by weight is: 250g of high-gluten wheat flour, 250g of mashed sweet potato, 3g of baking powder, 12g of white granulated sugar and 50g of water, prepared by the above formula, and its preparation method comprises the following steps:
（1）红薯种类选择，选择外表光滑、无损坏、水分含量少、含糖量高的红薯，并进行清洗； (1) Selection of sweet potato types, choose sweet potatoes with smooth appearance, no damage, low water content and high sugar content, and clean them;
（2）煮红薯，在煮红薯时将水至沸腾后再放入红薯，将红薯煮成九层熟； (2) Boil the sweet potatoes. When boiling the sweet potatoes, bring the water to a boil before adding the sweet potatoes, and cook the sweet potatoes until nine layers are cooked;
（3）研细，煮好的红薯去皮、冷却后用匀浆机研细，不出现小颗粒和茎即可； (3) Grind finely, peel the cooked sweet potatoes, cool them and grind finely with a homogenizer, so that no small particles and stems appear;
（4）配料，按1:1的比例分别称取煮熟的红薯和面粉，并按配比称取泡打粉和白砂糖，并将白砂糖溶化； (4) For ingredients, weigh cooked sweet potatoes and flour in a ratio of 1:1, and weigh baking powder and white sugar according to the ratio, and dissolve the white sugar;
（5）和面，按（4）步骤的配料混合均匀，并加入配比的水进行揉面，揉面要均匀，劲不要太大； (5) Knead the dough, mix the ingredients according to step (4) evenly, and add the proportioned water to knead the dough. The kneading should be even and not too strong;
（6）醒发，揉好面后揉成多个23-27g的小面团在木质板上，并盖上保鲜膜和湿帕子，醒发20min； (6) Proofing, after kneading the dough, knead it into multiple 23-27g small doughs on a wooden board, cover with plastic wrap and a wet handkerchief, and proof for 20 minutes;
（7）成型，将醒发后的面团再揉成4-5g的小面团，搓成长20cm，厚2cm的条状，搓成麻花状； (7) Forming, knead the proofed dough into a 4-5g small dough, knead it into a 20cm long, 2cm thick strip, and knead it into a twist;
（8）油炸，将菜籽油倒入锅里，将油加热到140摄氏度，放入麻花生柸在锅里炸2min，用筷子轻轻翻动再炸2min，待制品浮出油面，将温度调到100度炸2min即可捞出，油要浸过麻花生柸，冷却后即为成品。 (8) Frying, pour the rapeseed oil into the pot, heat the oil to 140 degrees Celsius, put in the sesame peanuts and fry in the pot for 2 minutes, turn it gently with chopsticks and fry for another 2 minutes, when the product floats out of the oil surface, put Adjust the temperature to 100 degrees and fry for 2 minutes, then take it out. The oil should be soaked with twisted peanuts, and it will be the finished product after cooling.
实施例2：一种红薯麻花，按其重量份的配方为：小麦高筋面粉240g、红薯泥240g、泡打粉2.9g、白砂糖11.5g和水48g，由以上配方制备而成，其制作方法采用实施例1中的制作方法。 Embodiment 2: a kind of sweet potato fried dough twist, the formula by weight is: 240g of wheat high-gluten flour, 240g of mashed sweet potato, 2.9g of baking powder, 11.5g of white granulated sugar and 48g of water, prepared from the above formula, and its preparation method Adopt the preparation method among the embodiment 1.
实施例3：一种红薯麻花，按其重量份的配方为：小麦高筋面粉260g、红薯泥260g、泡打粉3.1g、白砂糖12.5g和水52g，由以上配方制备而成，其制作方法采用实施例1中的制作方法。 Embodiment 3: a kind of sweet potato twist, the formula by weight is: 260g of high-gluten wheat flour, 260g of mashed sweet potato, 3.1g of baking powder, 12.5g of white granulated sugar and 52g of water, prepared from the above formula, and its preparation method Adopt the preparation method among the embodiment 1.
上述方法制作的红薯麻花，具有如下优点： The sweet potato fried dough twist that above-mentioned method makes has following advantages:
（1）本发明在成分比例为小麦高筋面粉240-260、红薯泥240-260、泡打粉2.9-3.1、白砂糖11.5-12.5和水48-52的配方下制得红薯馒头，制作方法通过红薯选择→蒸煮红薯→混料搅拌→发酵→成型和醒发→蒸熟的制作方法制得红薯馒头，根据试验验证，红薯馒头感官评分可达84，因此，红薯麻花具有良好的风味、口感； (1) The present invention prepares sweet potato steamed buns under the formula of wheat high-gluten flour 240-260, sweet potato puree 240-260, baking powder 2.9-3.1, white sugar 11.5-12.5 and water 48-52. Sweet potato selection→steaming sweet potatoes→mixing and stirring→fermentation→molding and proofing→steaming to make sweet potato steamed buns. According to the test, the sensory score of sweet potato steamed buns can reach 84. Therefore, sweet potato twists have good flavor and taste;
（2）因红薯中富含丰富的赖氨酸、胡萝卜素、蛋白质、淀粉、果胶、纤维素、大量的维生素、微量元素、亚油酸及多种矿物质等，红薯块根具有活性成分，有抗癌、保护心脏、预防肺气肿、糖尿病、减肥、降低胆固醇、防止动脉硬化、美容等功效，中医视红薯为良药。红薯营养平衡、齐全，其保健功能优良，是世界公认的营养食品和保健食品，因而本发明的红薯麻花兼具红薯的保健功能，而且也具有良好麻花的良好风味，另外，红薯中还含有丰富的赖氨酸，而面粉中缺乏赖氨酸，将九城熟红薯和高筋面粉1：1配比比例可以全面的补充人体所缺的营养，将红薯里的营养成分充分的利用，提高了其营养价值； (2) Because sweet potatoes are rich in lysine, carotene, protein, starch, pectin, cellulose, a large number of vitamins, trace elements, linoleic acid and various minerals, sweet potato roots have active ingredients, There are effects such as anti-cancer, heart protection, emphysema prevention, diabetes, weight loss, lowering cholesterol, preventing arteriosclerosis, and beauty treatment. Chinese medicine regards sweet potato as a good medicine. The nutrition of sweet potato is balanced and complete, and its health care function is excellent. It is a nutritious food and health food recognized in the world. Therefore, the sweet potato twist of the present invention has both the health care function of sweet potato and the good flavor of good twist. In addition, sweet potato also contains rich lysine, and the lack of lysine in flour, Jiucheng cooked sweet potato and high-gluten flour ratio of 1:1 can fully supplement the lack of nutrients in the human body, make full use of the nutrients in the sweet potato, improve the its nutritional value;
（3）考虑到保留红薯里的营养成分和营养价值，若采用加入红薯淀粉，红薯淀粉经过了一系列的加工处理，营养成分流失比较大，且红薯味很淡，未有红薯的清香味，与普通的麻花没太大的区别，而采用熟透的红薯泥不仅红薯味不突出、而且色泽差，采用红薯浆来制作，红薯在进行打浆的时候，红薯就发生了褐变反应、打出来的浆变色，影响麻花色泽，红薯清香味也基本没有，用红薯汁做，不但工艺复杂，还浪费很多的原材料，通过大量的试验得出用九成的红薯泥制得红薯馒头最佳，选用红薯蒸煮到九成熟后，加入到面粉中进行搅拌均匀，既突出了红薯清香味，让食用者更加有食欲，也保留了红薯的营养价值且不浪费原材料； (3) In consideration of retaining the nutritional content and nutritional value of sweet potatoes, if adding sweet potato starch, the sweet potato starch has undergone a series of processing, the loss of nutrients is relatively large, and the taste of sweet potatoes is very light, without the clear fragrance of sweet potatoes. There is not much difference from ordinary mahua, but the use of well-cooked sweet potato mash not only does not have a prominent taste of sweet potatoes, but also has poor color. The discoloration of the pulp will affect the color of the twist, and there is basically no sweet potato fragrance. Making sweet potato juice is not only complicated in process, but also wastes a lot of raw materials. Through a large number of experiments, it is found that it is best to make sweet potato steamed buns with 90% of sweet potato puree. After the sweet potatoes are cooked until they are almost ripe, they are added to the flour and stirred evenly, which not only highlights the fragrance of sweet potatoes, makes the eater more appetizing, but also retains the nutritional value of sweet potatoes without wasting raw materials;
（4）本发明先将白砂糖溶于水与其他配料混合在一起，这样能够大大提高泡打粉的均匀度，能够大大提高红薯麻花面团的发酵效果； (4) In the present invention, white granulated sugar is dissolved in water and mixed with other ingredients, which can greatly improve the uniformity of baking powder and greatly improve the fermentation effect of sweet potato twist dough;
（5）本发明通过先将油炸温度调到140摄氏度，油炸4分钟，再降到100摄氏度，油炸两分钟，这样有利于麻花脆性均匀； (5) In the present invention, the frying temperature is first adjusted to 140 degrees Celsius, fried for 4 minutes, then lowered to 100 degrees Celsius, and fried for two minutes, which is conducive to the uniform crispness of the twist;
（6）本发明通过先将熟的红薯用手揉碎，去除茎，之后再用匀浆机研细，这样有利于麻花成型及其脆性更加均匀； (6) The present invention crushes the cooked sweet potatoes by hand, removes the stems, and then grinds them finely with a homogenizer, which is conducive to the formation of twists and more uniform brittleness;
（7）本发明通过红薯选择→煮红薯→研细→配料→和面→醒发→成型→油炸的制作方法制得红薯麻花，其制作方法具有操作工艺简单、制备时间较短的特点。 (7) The present invention prepares sweet potato twists through the production method of sweet potato selection→boiling sweet potato→grinding→ingredients→noodle kneading→proofing→forming→deep frying. The production method has the characteristics of simple operation process and short preparation time.
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| CN107897300A (en) * | 2017-12-11 | 2018-04-13 | 重庆市磁器口陈麻花食品有限公司 | Rose taste fried dough twist and preparation method thereof |
| CN107912507A (en) * | 2017-06-19 | 2018-04-17 | 付锦超 | The processing method of natural colorful vegetarian diet baked foods |
| CN110037075A (en) * | 2018-01-15 | 2019-07-23 | 余沁钢 | A kind of potato small fried dough twists and preparation method thereof |
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| CN105123833A (en) * | 2015-09-29 | 2015-12-09 | 四川盛海食品有限公司 | Manufacturing method of fried dough twist |
| CN105145722A (en) * | 2015-08-21 | 2015-12-16 | 武汉王自义食品科技有限公司 | Fried dough twist assistant for lowering blood glucose and manufacturing method thereof |
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| CN105145722A (en) * | 2015-08-21 | 2015-12-16 | 武汉王自义食品科技有限公司 | Fried dough twist assistant for lowering blood glucose and manufacturing method thereof |
| CN105123833A (en) * | 2015-09-29 | 2015-12-09 | 四川盛海食品有限公司 | Manufacturing method of fried dough twist |
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| CN107912507A (en) * | 2017-06-19 | 2018-04-17 | 付锦超 | The processing method of natural colorful vegetarian diet baked foods |
| CN107897300A (en) * | 2017-12-11 | 2018-04-13 | 重庆市磁器口陈麻花食品有限公司 | Rose taste fried dough twist and preparation method thereof |
| CN110037075A (en) * | 2018-01-15 | 2019-07-23 | 余沁钢 | A kind of potato small fried dough twists and preparation method thereof |
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