CN106561771A - Deep-fried twisted dough stick production technique - Google Patents
Deep-fried twisted dough stick production technique Download PDFInfo
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- CN106561771A CN106561771A CN201610909678.0A CN201610909678A CN106561771A CN 106561771 A CN106561771 A CN 106561771A CN 201610909678 A CN201610909678 A CN 201610909678A CN 106561771 A CN106561771 A CN 106561771A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the field of fried food and particularly relates to a deep-fried twisted dough stick production technique. Raw materials include wheat flour, sticky rice flour, eggs, lard, dry yeast, salt, white granulated sugar, and a deep-fried twisted dough stick leavening agent. The technique comprises steps of mixing, stirring, rolling, shaping, freezing, proofing, unfreezing, dividing into small blocks, stretching, frying, draining oil, re-freezing and packaging. The technique uses low-gluten flour for production, a proper amount of sticky rice flour is added, so that the color of deep-fried twisted dough sticks is improved and the mouthfeel of the deep-fried twisted dough sticks is crispy. The deep-fried twisted dough sticks produced with the technique has a unique mouthfeel with a crispy outside and soft inside when heated after refreezing. The color of the deep-fried twisted dough sticks is improved and golden, so that the deep-fried twisted dough sticks are favored by different populations.
Description
Technical field
The present invention relates to fried food technical field, refers in particular to a kind of deep-fried twisted dough sticks production technology.
Background technology
Chinese quick-frozen food is progressively grown up as starting point with the outlet quick-frozen food in the 70's, external demand
Drive domestic industries structural adjustment.From the beginning of the 90's ends, with the growth of Ji Jia leading enterprises, this row has been driven
Industry flourish.The appearance of quick-frozen food is combined with horizontal close with social development speed, it may be said that be modern fast section
Play the product of life.Simultaneously as the development need of technology is in combination with culture, so the conditioning class with traditional Chinese characteristic
Quick-frozen food is developing progressively as the main flow in domestic quick-frozen food market.
, because interiors of products structure is uneven in refrigerating process, in addition cryogenic temperature is uneven or lowers the temperature for existing deep-fried twisted dough sticks
Slowly, interiors of products moisture is formed compared with large ice crystals, and to walls destruction is produced.Or product yield stress itself is not enough, from
And in the outer masterpiece used time, produce rupture.Now quick freezing deep fried puffy dough strips product is then shirkd the heavy work and choose the light, and changes dough ingredients, reduces product fluffy
Rate, increases interior tissue tight ness rating and hardness, efficiently solve product it is quick-frozen during splintering problem, but this can have a strong impact on
Product property and the acceptance of consumer, and deep-fried twisted dough sticks making at present generally uses high gluten wheat flour making, fried rear mouthfeel is partially hard,
Color and luster shades, it is difficult to open the consumption market of quick freezing deep fried puffy dough strips.
The content of the invention
The technical problem to be solved in the present invention is to provide the deep-fried twisted dough sticks production technology of a kind of mouthfeel crisp outside and soft inside, golden yellow color.
In order to solve above-mentioned technical problem, the present invention is adopted the following technical scheme that：
A kind of deep-fried twisted dough sticks production technology, specifically includes following steps：
Step 1, to weigh appropriate wheat flour, glutinous rice flour, egg, lard, dry ferment, salt, white granulated sugar and deep-fried twisted dough sticks leavening agent standby；
Step 2, load weighted wheat flour, glutinous rice flour, lard, dry ferment, salt, white granulated sugar, deep-fried twisted dough sticks leavening agent are poured into and face
Cylinder, and stir；
Step 3, egg is stirred after pour into and face cylinder continue stir 1-2 minutes；
Step 4, Jiang Shui are poured into and are continued to stir in the cylinder of face；
Step 5, closing dough mixing machine stop stirring, and dough are risen into cylinder
Step 6, dough is divided into the dough of per block about 2-5 jin weight be twisted into the strip of a length of 25-35cm and use preservative film bag
Wrap up in；
Step 7, the dough for wrapping is put into 0-4 degree Celsius of refrigerator-freezer carries out refrigeration and proof 5-6 hours；
Step 8, proof afterwards by dough from refrigerator-freezer take out carry out normal temperature unfreezing 1-2 hour；
Dough is made into facet block after step 9, defrosting completely；
Step 10, two pieces of facet blocks are stacked, and two facet blocks are pressed at center and clung；
Step 11, the facet block for clinging is pulled to the strip of 30-45cm to be put into oil temperature is in 165-175 degree Celsius of frying device；
Step 12, stirring upset deep-fried twisted dough sticks fried about 5-6 minutes are until deep-fried twisted dough sticks are drained in golden yellow picking up again；
Step 13, drain after oil by deep-fried twisted dough sticks push jelly storehouse freezing；
Step 14, packaging.
Wherein, the parts by weight of each component are as follows：
100 parts of wheat flour
Water 55-65 parts
Egg 8-10 parts
Lard 5-7 parts
Glutinous rice flour 4.5-5.5 parts
Salt 1.8-2.3 parts
White granulated sugar 0.8-1.2 parts
Dry ferment 0.45-0.55 parts
Deep-fried twisted dough sticks leavening agent 2.5-3 parts.
Wherein, the mixing time in the step 2 and step 3 is 1-2 minutes.
Wherein, quickly stir 3-4 minutes again after first low rate mixing 3-4 minutes in the step 4.
Wherein, in the step 9, it is 0.8cm dough to be rolled to thickness using rolling pin, and width is the wide face band of 20cm,
Wide face band is blocked to 2cm wide facet block again.
Wherein, in the step 10, before two pieces of facet blocks are stacked, at facet block center watermark is stained with.
It is further preferred that the parts by weight of each component are as follows：
100 parts of wheat flour
60 parts of water
Egg 8-10 parts
6 parts of lard
5 parts of glutinous rice flour
2 parts of salt
1 part of white granulated sugar
0.5 part of dry ferment
Deep-fried twisted dough sticks leavening agent 2.5-3 parts.
The beneficial effects of the present invention is：The invention provides a kind of deep-fried twisted dough sticks production technology, raw material include wheat flour, glutinous
Ground rice, egg, lard, dry ferment, salt, white granulated sugar and deep-fried twisted dough sticks leavening agent, through mixing, stirring, crumple, are molded, freezing, waking up
Send out, thaw, be divided into fritter, elongation, it is fried, drain, freezing and packaging step again, the deep-fried twisted dough sticks production technology adopts Self- raising flour
Make, add appropriate glutinous rice flour, deep-fried twisted dough sticks crispy in taste can also be made while deep-fried twisted dough sticks color and luster is improved, using made by said method
Deep-fried twisted dough sticks thaw and have the mouthfeel of unique crisp outside and soft inside after heating again, substantially improve the color and luster of deep-fried twisted dough sticks, make deep-fried twisted dough sticks in golden yellow
Color, by the pro-gaze of various people.
Specific embodiment
For the ease of the understanding of those skilled in the art, with reference to embodiment, the present invention is further illustrated, real
The content that the mode of applying is referred to not limitation of the invention.
In embodiment one.
A kind of deep-fried twisted dough sticks production technology, specifically includes following steps：
Step 1,100 parts of wheat flour, glutinous rice flour 5,9 parts of egg, 6 parts of lard, 0.5 part of dry ferment, salt 2 are weighed by weight
2.8 parts of part, 1 part of white granulated sugar and deep-fried twisted dough sticks leavening agent are standby；
Step 2, load weighted wheat flour, glutinous rice flour, lard, dry ferment, salt, white granulated sugar, deep-fried twisted dough sticks leavening agent are poured into and face
Cylinder, low rate mixing 1.5 minutes；
Step 3, egg is stirred after pour into and face cylinder continue stir 1.5 minutes；
Step 4, Jiang Shui are poured into in the cylinder of face, and first low rate mixing is quickly stirred 3.5 minutes again after 3.5 minutes.；
Step 5, closing dough mixing machine stop stirring, and dough are risen into cylinder；
Step 6, dough is divided into the dough of about 3 jin of weights per block be twisted into the strip of a length of 30cm and wrapped up with preservative film；
Step 7, the dough for wrapping is put into 1-2 degree Celsius of refrigerator-freezer carries out refrigeration and proof 5.5 hours；
Step 8, proof afterwards by dough from refrigerator-freezer take out carry out normal temperature unfreezing 1.5 hours；
Step 9, using rolling pin by dough roll to thickness be 0.8cm, width for 20cm wide face band, then by wide face band block to
2cm wide facet block；
Step 10, two pieces of facet blocks are stacked, and two facet blocks are pressed at center and clung；
Step 11, the facet block for clinging is pulled to the strip of 40cm it is put in the frying device that oil temperature is 170 degrees Celsius；
Step 12, fried about 5.5 minutes of stirring upset deep-fried twisted dough sticks are until deep-fried twisted dough sticks are drained in golden yellow picking up again；
Step 13, drain after oil by deep-fried twisted dough sticks push jelly storehouse freezing；
Step 14, packaging.
The present invention is made using Self- raising flour, adds appropriate glutinous rice flour, and deep-fried twisted dough sticks can also be made while deep-fried twisted dough sticks color and luster is improved
Crispy in taste, is thawed and has the mouthfeel of unique crisp outside and soft inside after heating again using deep-fried twisted dough sticks made by said method, is changed significantly
It has been apt to the color and luster of deep-fried twisted dough sticks, deep-fried twisted dough sticks has been made in golden yellow, by the pro-gaze of consuming public.
In embodiment two.
A kind of deep-fried twisted dough sticks production technology, specifically includes following steps：
Step 1, weigh by weight 100 parts of wheat flour, glutinous rice flour 4.5,10 parts of egg, 5 parts of lard, 0.45 part of dry ferment, food
2.5 parts of 1.8 parts of salt, 1.2 parts of white granulated sugar and deep-fried twisted dough sticks leavening agent are standby；
Step 2, load weighted wheat flour, glutinous rice flour, lard, dry ferment, salt, white granulated sugar, deep-fried twisted dough sticks leavening agent are poured into and face
Cylinder, low rate mixing 1 minute；
Step 3, egg is stirred after pour into and face cylinder continue stir 1 minute；
Step 4, Jiang Shui are poured into in the cylinder of face, and first low rate mixing is quickly stirred 4 minutes again after 3 minutes.；
Step 5, closing dough mixing machine stop stirring, and dough are risen into cylinder；
Step 6, dough is divided into the dough of about 2 jin of weights per block be twisted into the strip of a length of 25cm and wrapped up with preservative film；
Step 7, the dough for wrapping is put into 3-4 degree Celsius of refrigerator-freezer carries out refrigeration and proof 5 hours；
Step 8, proof afterwards by dough from refrigerator-freezer take out carry out normal temperature unfreezing 1 hour；
Step 9, using rolling pin by dough roll to thickness be 0.8cm, width for 20cm wide face band, then by wide face band block to
2cm wide facet block；
Step 10, two pieces of facet blocks are stacked, and two facet blocks are pressed at center and clung；
Step 11, the facet block for clinging is pulled to the strip of 30cm it is put in the frying device that oil temperature is 165 degrees Celsius；
Step 12, fried about 5 minutes of stirring upset deep-fried twisted dough sticks are until deep-fried twisted dough sticks are drained in golden yellow picking up again；
Step 13, drain after oil by deep-fried twisted dough sticks push jelly storehouse freezing；
Step 14, packaging.
The present invention is thawed and has the mouthfeel of unique crisp outside and soft inside, oil after heating again using deep-fried twisted dough sticks made by said method
Salt is less, and taste is somewhat partially sweet, and fragrance is dense, is especially suitable for youngsters and children and eats.
In embodiment three.
A kind of deep-fried twisted dough sticks production technology, specifically includes following steps：
Step 1,100 parts of wheat flour, glutinous rice flour 5.5,8 parts of egg, 7 parts of lard, 0.55 part of dry ferment, salt are weighed by weight
3 parts of 2.3 parts, 0.8 part of white granulated sugar and deep-fried twisted dough sticks leavening agent are standby；
Step 2, load weighted wheat flour, glutinous rice flour, lard, dry ferment, salt, white granulated sugar, deep-fried twisted dough sticks leavening agent are poured into and face
Cylinder, low rate mixing 2 minutes；
Step 3, egg is stirred after pour into and face cylinder continue stir 2 minutes；
Step 4, Jiang Shui are poured into in the cylinder of face, and first low rate mixing is quickly stirred 3 minutes again after 4 minutes.；
Step 5, closing dough mixing machine stop stirring, and dough are risen into cylinder；
Step 6, dough is divided into the dough of about 5 jin of weights per block be twisted into the strip of a length of 35cm and wrapped up with preservative film；
Step 7, the dough for wrapping is put into 0-4 degree Celsius of refrigerator-freezer carries out refrigeration and proof 6 hours；
Step 8, proof afterwards by dough from refrigerator-freezer take out carry out normal temperature unfreezing 2 hours；
Step 9, using rolling pin by dough roll to thickness be 0.8cm, width for 20cm wide face band, then by wide face band block to
2cm wide facet block；
Step 10, two pieces of facet blocks are stacked, and two facet blocks are pressed at center and clung；
Step 11, the facet block for clinging is pulled to the strip of 45cm it is put in the frying device that oil temperature is 165 degrees Celsius；
Step 12, fried about 6 minutes of stirring upset deep-fried twisted dough sticks are until deep-fried twisted dough sticks are drained in golden yellow picking up again；
Step 13, drain after oil by deep-fried twisted dough sticks push jelly storehouse freezing；
Step 14, packaging.
The present invention is thawed and has the mouthfeel of unique crisp outside and soft inside, taste after heating again using deep-fried twisted dough sticks made by said method
Road is laid particular stress on, and flour content is more, and fragrance is dense, is especially suitable for being engaged in blue-collar crowd and is eaten, and tolerance to starvation is higher.
Embodiment described above only expresses some embodiments of the present invention, and its description is more concrete and detailed, but and
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that for one of ordinary skill in the art
For, without departing from the inventive concept of the premise, some deformations and improvement can also be made, these belong to the guarantor of the present invention
Shield scope.Therefore, the protection domain of patent of the present invention should be defined by claims.
Claims (7)
1. a kind of deep-fried twisted dough sticks production technology, it is characterised in that：Specifically include following steps：
Step 1, to weigh appropriate wheat flour, glutinous rice flour, egg, lard, dry ferment, salt, white granulated sugar and deep-fried twisted dough sticks leavening agent standby；
Step 2, load weighted wheat flour, glutinous rice flour, lard, dry ferment, salt, white granulated sugar, deep-fried twisted dough sticks leavening agent are poured into and face
Cylinder, and stir；
Step 3, egg is stirred after pour into and continue to stir with face cylinder；
Step 4, Jiang Shui are poured into and are continued to stir in the cylinder of face；
Step 5, closing dough mixing machine stop stirring, and dough are risen into cylinder；
Step 6, dough is divided into the dough of per block about 2-5 jin weight be twisted into the strip of a length of 25-35cm and use preservative film bag
Wrap up in；
Step 7, the dough for wrapping is put into 0-4 degree Celsius of refrigerator-freezer carries out refrigeration and proof 5-6 hours；
Step 8, proof afterwards by dough from refrigerator-freezer take out carry out normal temperature unfreezing 1-2 hour；
Dough is made into facet block after step 9, defrosting completely；
Step 10, two pieces of facet blocks are stacked, and two facet blocks are pressed at center and clung；
Step 11, the facet block for clinging is pulled to the strip of 30-45cm to be put into oil temperature is in 165-175 degree Celsius of frying device；
Step 12, stirring upset deep-fried twisted dough sticks fried about 5-6 minutes are until deep-fried twisted dough sticks are drained in golden yellow picking up again；
Step 13, drain after oil by deep-fried twisted dough sticks push jelly storehouse freezing；
Step 14, packaging.
2. deep-fried twisted dough sticks production technology according to claim 1, it is characterised in that：The parts by weight of each component are as follows：
100 parts of wheat flour
Water 55-65 parts
Egg 8-10 parts
Lard 5-7 parts
Glutinous rice flour 4.5-5.5 parts
Salt 1.8-2.3 parts
White granulated sugar 0.8-1.2 parts
Dry ferment 0.45-0.55 parts
Deep-fried twisted dough sticks leavening agent 2.5-3 parts.
3. deep-fried twisted dough sticks production technology according to claim 1, it is characterised in that：Mixing time in the step 2 and step 3
It is 1-2 minutes.
4. deep-fried twisted dough sticks production technology according to claim 1, it is characterised in that：First low rate mixing 3-4 minutes in the step 4
After turn quickly to stir 3-4 minutes.
5. deep-fried twisted dough sticks production technology according to claim 1, it is characterised in that：In the step 9, using rolling pin by dough
It is 0.8cm to roll to thickness, and width is the wide face band of 20cm, then wide face band is blocked to 2cm wide facet block.
6. deep-fried twisted dough sticks production technology according to claim 1, it is characterised in that：In the step 10, two pieces of facet blocks are folded
Before together, at facet block center watermark is stained with.
7. deep-fried twisted dough sticks production technology according to claim 1, it is characterised in that：The parts by weight of each component are as follows：
100 parts of wheat flour
60 parts of water
Egg 8-10 parts
6 parts of lard
5 parts of glutinous rice flour
2 parts of salt
1 part of white granulated sugar
0.5 part of dry ferment
Deep-fried twisted dough sticks leavening agent 2.5-3 parts.
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| CN201610909678.0A CN106561771A (en) | 2016-10-19 | 2016-10-19 | Deep-fried twisted dough stick production technique |
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| CN201610909678.0A CN106561771A (en) | 2016-10-19 | 2016-10-19 | Deep-fried twisted dough stick production technique |
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Family
ID=58533695
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212054A (en) * | 2017-08-06 | 2017-09-29 | 何家平 | A kind of breakfast deep-fried twisted dough sticks and preparation method thereof |
| WO2019062303A1 (en) * | 2017-09-27 | 2019-04-04 | 华南理工大学 | Aluminum-free yoghurt deep-fried dough stick and manufacturing method therefor |
| CN109699720A (en) * | 2018-12-30 | 2019-05-03 | 上海统益生物科技有限公司 | A kind of instant deep-fried twisted dough sticks of low oil content crispy in taste and preparation method thereof |
| CN109793028A (en) * | 2018-12-30 | 2019-05-24 | 上海统益生物科技有限公司 | A kind of instant deep-fried twisted dough sticks of low oil content crispy in taste and preparation method thereof |
| CN110393206A (en) * | 2019-08-23 | 2019-11-01 | 石变 | A kind of quick freezing deep fried puffy dough strips and preparation method thereof |
| CN112544654A (en) * | 2020-12-03 | 2021-03-26 | 北京通泰餐饮有限责任公司 | Quick-frozen fried bread stick and making method thereof |
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| CN102940003A (en) * | 2012-11-15 | 2013-02-27 | 李刚 | Aluminum-free fried bread stick and manufacturing method thereof |
| CN103875755A (en) * | 2013-10-31 | 2014-06-25 | 河南云鹤食品有限公司 | Quick-frozen fresh-keeping deep-fried dough stick and making method thereof |
| CN104886207A (en) * | 2015-06-05 | 2015-09-09 | 山东绿润食品有限公司 | Processing technology of low-oil baked fried bread sticks and baked fried bread sticks by virtue of processing technology |
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| CN102940003A (en) * | 2012-11-15 | 2013-02-27 | 李刚 | Aluminum-free fried bread stick and manufacturing method thereof |
| CN103875755A (en) * | 2013-10-31 | 2014-06-25 | 河南云鹤食品有限公司 | Quick-frozen fresh-keeping deep-fried dough stick and making method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212054A (en) * | 2017-08-06 | 2017-09-29 | 何家平 | A kind of breakfast deep-fried twisted dough sticks and preparation method thereof |
| WO2019062303A1 (en) * | 2017-09-27 | 2019-04-04 | 华南理工大学 | Aluminum-free yoghurt deep-fried dough stick and manufacturing method therefor |
| CN109699720A (en) * | 2018-12-30 | 2019-05-03 | 上海统益生物科技有限公司 | A kind of instant deep-fried twisted dough sticks of low oil content crispy in taste and preparation method thereof |
| CN109793028A (en) * | 2018-12-30 | 2019-05-24 | 上海统益生物科技有限公司 | A kind of instant deep-fried twisted dough sticks of low oil content crispy in taste and preparation method thereof |
| CN109793028B (en) * | 2018-12-30 | 2021-04-20 | 上海统益生物科技有限公司 | Low-oil-content crispy instant fried bread stick and making method thereof |
| CN110393206A (en) * | 2019-08-23 | 2019-11-01 | 石变 | A kind of quick freezing deep fried puffy dough strips and preparation method thereof |
| CN112544654A (en) * | 2020-12-03 | 2021-03-26 | 北京通泰餐饮有限责任公司 | Quick-frozen fried bread stick and making method thereof |
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Application publication date: 20170419 |