CN1062425C - Binzhou fried dough twist - Google Patents
Binzhou fried dough twist Download PDFInfo
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- CN1062425C CN1062425C CN96118687A CN96118687A CN1062425C CN 1062425 C CN1062425 C CN 1062425C CN 96118687 A CN96118687 A CN 96118687A CN 96118687 A CN96118687 A CN 96118687A CN 1062425 C CN1062425 C CN 1062425C
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- fried dough
- dough twist
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Abstract
The present invention discloses Binzhou fried dough twist as a local flavour food, which adopts flour, eggs, sesame oil, aniseed, cassia bark, pricklyash, onion, ginger, refined salt, rapeseed oil and soda as raw materials. Firstly, the aniseed, cassia bark, pricklyash, ginger and onion are made into seasoning juice. Secondly, the flour, soda, seasoning juice, sesame oil, eggs and refined salt are added to fermented dough to be made into dough and long strips. After being covered by a wet cloth for 20 minutes, the long strips are stretched to be made into three-strand and six-turn raw fried dough twist. Finally, the raw fried dough twist is fried in rapeseed oil at the temperature of 170 DEG C into golden yellow by small fire. The present invention has the advantages of beautiful appearance, rich nutrients, complex fragrance, softness, good taste and crisp mouth feel and can be stored for a long term.
Description
The present invention relates to a kind of typical local food fried dough twist.
Fried dough twist is China's a kind of local flavor pot foods among the people, and all produce the various places, north and south, more with northern various places especially.Mostly existing traditional saline taste fried dough twist is to prepare burden with wheat flour, salt, alkali, form with the fried system of plant, with individual big, coloured gold is red, mouthfeel is crisp is famous-object; The sweet taste fried dough twist is prepared burden with wheat flour, brown sugar, alkali, is fried into plant, and its color depth is red, and taste is sweet crisp.The tradition fried dough twist has crisp, the anti-advantage of chewing of mouthfeel, but its shortcomings that have many food gums to feel sleepy, the children's and the designed for old people that should not tooth grow up to.Development has the people to add grease, sesame, rock sugar, green-red shred made of orange peel, sweet osmanthus wet goods to reach the purpose that increases shortcake and flavouring in closing face so far, but do not reach the full and very crisp effect of shape, seasoning is single, lacks compound fragrant and delicate flavour, unsuitable long-term storage.Tianjin cannabis and the cured sub-fried dough twist of Yangxin, Hubei king with China is example at present, and these two kinds of fried dough twists all are the famous-brand and high-quality food of China, and in selected incorporating into own forces " the special snack dictionary of the middle name of the country " book, its Tianjin fried dough twist is world-famous, belongs to the sweet taste type.Added sesame, white sugar, rock sugar, green-red shred made of orange peel, sweet osmanthus wet goods raw material in manufacturing process, the finished product look dark red, and mouthfeel is crisp fragrant and sweet.But the shortcoming body is thick, and it distinguishes the flavor of single fragrant and sweet, eats gum more and feels sleepy, distinguishes the flavor of sweet greasy mouthful, and old man child can't eat, and can only make snacks and usefulness, does that breakfast is not good enough on schedule.Do not conform to modern's low sugar edible demand.The cured sub-fried dough twist of its Yangxin, Hubei king belongs to into the flavor type, has on the make added sesame oil and Semen sesami nigrum.Though this fried dough twist has increased part fragrance, lack delicate flavour and compound fragrant, crisp degree still is not good enough.
The object of the present invention is to provide a kind of nutritious shape full attractive in appearance, it is soft bright fragrant to have a compound fragrant, mouthfeel crisp pastry embrittlement slag, is convenient to the fried dough twist of long-term storage.
The present invention obtains like this, it selects fine-flour for use, egg, sesame oil, anistree (big fragrant), the osmanthus tube, Chinese prickly ash, shallot, ginger, refined salt, rapeseed oil, dietary alkali is batching, earlier with anise, the osmanthus tube, Chinese prickly ash, ginger, shallot is cleaned with clear water, it is boiled that pot seat fire interpolation clear water is lowered to above-mentioned flavouring, boiled 30 minutes with little fire again, pull the condiment slag out and make baste, baste is inserted the cold standby that dries in the air in the vessel, get the old fermentation face of dried fine-flour 1/4 weight and put into basin, add fine-flour again, alkali, baste, sesame oil, egg liquid, the dough of the synthetic soft or hard appropriateness of salt, dough is made 30 centimetres rectangular, built treacle 20 minutes with wet cloth, the living fried dough twist that flower is made three strand of six flower on the tie rod then, a pot seat fire freshen rapeseed oil with in burn extremely that oily temperature is 170 ℃, be lowered to living fried dough twist, with little fiery deep fry for five minutes, make fried dough twist become golden yellow, from oil, pull cold the forming of drying in the air out.The part by weight of its each batching is a fine-flour: egg liquid: sesame oil: anise: osmanthus tube: Chinese prickly ash: shallot: ginger: refined salt: rapeseed oil: dietary alkali=20: 3: 1: 0.2: 0.2: 0.1: 0.2: 0.2: 3: 0.5-0.6: 0.08-0.09.
The invention has the advantages that it has mainly solved the thoroughly problem of a shortcake of solution of failing all the time in traditional fried dough twist food production, on the make add an amount of sesame oil and egg, fried dough twist is fully risen when fried system to be sent out, reach the purpose of crisp pastry, make its shape full attractive in appearance, when fried system, adopt medium and small fire to prolong the fried system time, the fried dough twist volume is little in light weight, 27 grams are only arranged, and three strand of six flower help moisture content fast by fried dried, not only can increase shortcake and increase crisp, and be convenient to long storage time, in the process of making, added multiple organic perfume, especially with ginger, the effect of shallot is wonderful, makes its compound fragrant soft bright fragrant.On the make add egg, thereby increased protein, increased cellulose and multivitamin, improved its nutritive value significantly.Thereby realized nutritious, shape full attractive in appearance, have compound fragrant, soft bright perfume, mouthfeel crisp pastry embrittlement slag, be convenient to the goal of the invention of long-term storage.
The present invention is further described with embodiment below:
The present invention obtains by following steps, it selects fine-flour for use, egg, sesame oil, anistree, the osmanthus tube, Chinese prickly ash, shallot, ginger, refined salt, rapeseed oil, dietary alkali is batching, earlier with anise, the osmanthus tube, Chinese prickly ash, ginger, shallot is cleaned with clear water, it is boiled that pot seat fire interpolation clear water is lowered to above-mentioned flavouring, boiled 30 minutes with little fire again, pull the condiment slag out and make baste, baste is inserted the cold standby that dries in the air in the vessel, get the old fermentation face of dried fine-flour 1/4 weight and put into basin, add fine-flour again, alkali, baste, sesame oil, egg liquid, the dough of the synthetic soft or hard appropriateness of refined salt, dough is made the bar of 30 centimeter length, built treacle 20 minutes with wet cloth, the living fried dough twist that flower is made three strand of six flower on the tie rod then, pot seat fire add rapeseed oil with in burn extremely that oily temperature is 170 ℃, be lowered to living fried dough twist, with little fiery deep fry for five minutes, make fried dough twist become golden yellow, from oil, pull cold the forming of drying in the air out.The part by weight of its each batching is a fine-flour: egg liquid: sesame oil: anise: osmanthus tube: Chinese prickly ash: shallot: ginger: refined salt: rapeseed oil: dietary alkali=20: 3: 1: 0.2: 0.2: 0.1: 0.2: 0.2: 3: 0.5-0 6: 0.08-0.09.The consumption of its dietary alkali just comes to decide with situation and temperature that the ferment face is sent out, and it is old that the ferment face is sent out, and the temperature height can be used more, uses less on the contrary.
Claims (1)
1 one kinds of food fried dough twists, it is characterized in that its step and obtaining by the following method, select fine-flour for use, egg, sesame oil, anistree, the osmanthus tube, Chinese prickly ash, shallot, ginger, refined salt, rapeseed oil, dietary alkali is batching, earlier with anise, the osmanthus tube, Chinese prickly ash, ginger, shallot is cleaned with clear water, it is boiled that pot seat fire interpolation clear water is lowered to above-mentioned flavouring, boiled 30 minutes with little fire again, pulling the condiment slag out, to make baste standby, get the old fermentation face that dried pure white face divides 1/4 weight, add fine-flour, alkali, baste, sesame oil, egg liquid, refined salt synthesizes dough, dough is made rectangular, built treacle 20 minutes with wet cloth, the living fried dough twist that flower is made three strand of six flower on the tie rod then, with oily temperature is that 170 ℃ the little fiery deep fry for five minutes of rapeseed oil makes fried dough twist become golden yellow to pull out to form, and its part by weight of respectively selecting materials is a fine-flour: egg liquid: sesame oil: anise: osmanthus tube: Chinese prickly ash: shallot: ginger: refined salt: rapeseed oil: dietary alkali=20: 3: 1: 0.2: 0.2: 0.1: 0.2: 0.2: 3: 0.5-0.6: 0.08-0.09.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96118687A CN1062425C (en) | 1996-05-23 | 1996-05-23 | Binzhou fried dough twist |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96118687A CN1062425C (en) | 1996-05-23 | 1996-05-23 | Binzhou fried dough twist |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1166286A CN1166286A (en) | 1997-12-03 |
| CN1062425C true CN1062425C (en) | 2001-02-28 |
Family
ID=5125255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96118687A Expired - Fee Related CN1062425C (en) | 1996-05-23 | 1996-05-23 | Binzhou fried dough twist |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1062425C (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100456952C (en) * | 2006-08-17 | 2009-02-04 | 谢淑华 | Formula of crisp fried dough twist with special taste, and its prepn. method |
| CN101584358B (en) * | 2009-06-25 | 2011-11-30 | 上海理工大学 | Preparation method of big crisp and soft big Chinese doughnut with filling |
| CN101965946B (en) * | 2010-10-25 | 2013-03-13 | 王自义 | Preparation method of fried dough twists without additives |
| CN102550627B (en) * | 2011-12-26 | 2013-06-12 | 董凤娇 | Preparation method of buttered crispy fried dough twists |
| CN103444818B (en) * | 2013-01-18 | 2015-04-15 | 梁洪孝 | Corn fried dough twist and making method thereof |
| CN103918750A (en) * | 2014-04-10 | 2014-07-16 | 严斯文 | Fried dough twist making method |
| CN104719410A (en) * | 2015-03-16 | 2015-06-24 | 任大成 | Oily crisp Chinese doughnut and preparation method thereof |
| CN109820014A (en) * | 2017-11-23 | 2019-05-31 | 天津市什祥斋食品有限公司 | A kind of fried dough twist easy to digest and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2174046Y (en) * | 1993-10-18 | 1994-08-17 | 许艳华 | Fried dough twist with filling |
-
1996
- 1996-05-23 CN CN96118687A patent/CN1062425C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2174046Y (en) * | 1993-10-18 | 1994-08-17 | 许艳华 | Fried dough twist with filling |
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| Publication number | Publication date |
|---|---|
| CN1166286A (en) | 1997-12-03 |
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