CN107455428A - A kind of preparation method of no alum millet cake product - Google Patents
A kind of preparation method of no alum millet cake product Download PDFInfo
- Publication number
- CN107455428A CN107455428A CN201710826636.5A CN201710826636A CN107455428A CN 107455428 A CN107455428 A CN 107455428A CN 201710826636 A CN201710826636 A CN 201710826636A CN 107455428 A CN107455428 A CN 107455428A
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- China
- Prior art keywords
- dough
- parts
- portions
- beer
- jizi
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Classifications
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of preparation method of no alum millet cake product, and after taking 500~1000 parts of face parts to be well mixed with 15~30 portions of sugar and 5~15 portions of salt first, mixed material is made；In 200~300 portions of beer 150~250 parts of water will be added to be configured to beer liquid again；Then take that 50%~60% beer liquid is equipped with 1%~3% sodium bicarbonate and 2%~5% baking powder is made as leavening agent, be slowly added into mixed material, it is stirring while adding, it is kneaded into dough with hand after stirring evenly；Again by standing twice, obtained standby dough is kneaded completely；Standby dough is rolled strip is made, cut into jizi for making dumplings, two jizi for making dumplings, which are superimposed or are twisted into rope made of hemp shape, cooks, and controls oil temperature in pot at 150 DEG C 210 DEG C, not stop turn-over with chopsticks, is drained until being pulled out in golden yellow.Beer liquid is made in beer and water by the present invention, is equipped with sodium bicarbonate and baking powder as swelling agent, cost is low, and leavening effect is good, and product is safer, does not endanger health.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of preparation method of no alum millet cake product.
Background technology
Alum is used in traditional wheaten food preparation always as leavening agent, alum is one kind using aluminum sulfate as main composition
Composite salt, contain substantial amounts of aluminium element.It is very significant, its toxicity possessed that aluminium element injures to caused by human body
Effect has caused the extensive concern in society.Aluminium was formally defined as food pollution by the World Health Organization in 1989
Thing, and require to be controlled by.Aluminium residual must not exceed 100 mg/kg in regulation fried food in chinese national standard, such as
1.74g alum at most can be used in 1 kg flour in deep-fried twisted dough sticks manufacturing process.But in traditional wheaten food preparation, alum will use 10 g
Preferable leavening effect is can be only achieved above, and excess addition is very universal.And a large amount of testing results show many businessmans, in order to chase after
Seek inexpensive, high profit and leavening agent containing aluminium is excessively added, aluminium content severe overweight in deep-fried twisted dough sticks is caused, to the physical and mental health of human body
Cause greatly to endanger.
At present, many literature research are to be added in flour without alum leavening agent without alum deep-fried twisted dough sticks（Containing sodium bicarbonate, bicarbonate
Ammonia and salts substances etc.）Formed with substance modulations such as water into dough through frying, can also add yeast powder, but deep-fried twisted dough sticks is crisp
Property has declined, and causes deep-fried twisted dough sticks product to feel like jelly, and deep-fried twisted dough sticks product is one kind in fried class millet cake, it is impossible to by this technology
It is applied in other millet cake products.Therefore, development and application is significant without alum millet cake processed and applied technology.
The content of the invention
The technical problems to be solved by the invention are to provide that a kind of cost is low, and leavening effect is good, and product is safer, does not endanger
Health without alum millet cake article fabrication methods.
To solve the above problems, a kind of preparation method of no alum millet cake product of the present invention, comprises the following steps：
Step 1: after taking 500~1000 parts of face parts to be well mixed with 15~30 portions of sugar and 5~15 portions of salt, mixed material is made；
Step 2: in 200~300 portions of beer 150~250 parts of water will be added to be configured to beer liquid；
Step 3: taking, 50%~60% beer liquid is equipped with 1%~3% sodium bicarbonate and 2%~5% baking powder is made as leavening agent, slowly adds
Enter in the mixed material, it is stirring while adding, it is kneaded into dough with hand after stirring evenly；
Step 4: the dough is covered into wet cloth, after standing 15~30min first, knead completely again, during which suppress 8~12
It is secondary, wet cloth is covered again, 5~10h is stood again under the conditions of 0~5 DEG C, and standby dough is made；
Step 5: brushing oil on operating desk, standby dough is placed on to the bar rolled on operating desk and be made as wide 2-5cm, long 25-35cm
Shape, then wide 1-2cm jizi for making dumplings is cut into, by two jizi for making dumplings superpositions or it is twisted into rope made of hemp shape；
Step 6: the jizi for making dumplings being superimposed or rope made of hemp shape product are cooked, oil temperature is at 150 DEG C -210 DEG C in control pot, with chopsticks not
Stop turn-over, until product is pulled out in golden yellow and drained.
Compared with prior art, the present invention has advantages below：
Beer liquid is made in beer and water by the present invention, is equipped with sodium bicarbonate and baking powder as swelling agent, cost is low, avoids using bright
For alum as leavening agent, beer liquid, sodium bicarbonate and baking powder serve the effect for promoting the swollen hair of dough in Dough Making Process,
Even compact porous tissue is formed, makes leavening effect good, product is safer, does not endanger health.
Embodiment
A kind of preparation method of no alum millet cake product of embodiment 1, comprises the following steps：
Step 1: after taking 500 parts of face parts to be well mixed with 15 portions of sugar and 5 portions of salt, 520 parts of mixed material is made；
Step 2: the beer liquid that 150 parts of water will be added to be configured to 350 parts in 200 portions of beer；
Step 3: taking, 175 parts of beer liquid is equipped with 1%~3% sodium bicarbonate and 2%~5% baking powder is made as leavening agent, is slowly added into institute
State in mixed material, it is stirring while adding, it is kneaded into dough with hand after stirring evenly；
Step 4: the dough is covered into wet cloth, after standing 15min first, knead completely again, during which suppress 8 times, cover again
Upper wet cloth, 5h is stood again under the conditions of 0~5 DEG C, standby dough is made；
Step 5: brushing oil on operating desk, standby dough is placed on to the bar rolled on operating desk and be made as wide 2-5cm, long 25-35cm
Shape, then wide 1-2cm jizi for making dumplings is cut into, two jizi for making dumplings are superimposed；
Step 6: the jizi for making dumplings product being superimposed is cooked, oil temperature in pot is controlled at 150 DEG C, not stop turn-over with chopsticks, until product
Pull out and drain in golden yellow, you can deep-fried twisted dough sticks are made；
A kind of preparation method of no alum millet cake product of embodiment 2, comprises the following steps：
Step 1: after taking 800 parts of face parts to be well mixed with 22 portions of sugar and 10 portions of salt, 832 parts of mixed material is made；
Step 2: the beer liquid that 200 parts of water will be added to be configured to 450 parts in 250 portions of beer；
Step 3: taking, 225 parts of beer liquid is equipped with 1%~3% sodium bicarbonate and 2%~5% baking powder is made as leavening agent, is slowly added into institute
State in mixed material, it is stirring while adding, it is kneaded into dough with hand after stirring evenly；
Step 4: the dough is covered into wet cloth, after standing 22min first, knead completely again, during which compacting 10 times, again
Wet cloth is covered, 10h is stood again under the conditions of 0~5 DEG C, standby dough is made；
Step 5: brushing oil on operating desk, standby dough is placed on to the bar rolled on operating desk and be made as wide 2-5cm, long 25-35cm
Shape, then wide 1-2cm jizi for making dumplings is cut into, by two jizi for making dumplings superpositions or it is twisted into rope made of hemp shape；
Cooked Step 6: rope made of hemp shape product will have been rubbed with the hands, control oil temperature in pot at 180 DEG C, not stop turn-over with chopsticks, until product is in
Golden yellow, which is pulled out, to be drained, you can deep-fried twisted dough sticks or fried dough twist is made.
A kind of preparation method of no alum millet cake product of embodiment 3, comprises the following steps：
Step 1: after taking 1000 parts of face parts to be well mixed with 30 portions of sugar and 15 portions of salt, 1045 parts of mixed material is made；
Step 2: the beer liquid that 250 parts of water will be added to be configured to 550 parts in 300 portions of beer；
Step 3: taking, 330 parts of beer liquid is equipped with 1%~3% sodium bicarbonate and 2%~5% baking powder is made as leavening agent, is slowly added into institute
State in mixed material, it is stirring while adding, it is kneaded into dough with hand after stirring evenly；
Step 4: the dough is covered into wet cloth, after standing 22min first, knead completely again, during which compacting 12 times, again
Wet cloth is covered, 10h is stood again under the conditions of 0~5 DEG C, standby dough is made；
Step 5: brushing oil on operating desk, standby dough is placed on to the bar rolled on operating desk and be made as wide 2-5cm, long 25-35cm
Shape, then wide 1-2cm jizi for making dumplings is cut into, two jizi for making dumplings are twisted into rope made of hemp shape；
Cooked Step 6: rope made of hemp shape product will have been rubbed with the hands, control oil temperature in pot at 210 DEG C, not stop turn-over with chopsticks, until product is in
Golden yellow, which is pulled out, to be drained, you can fried dough twist is made.
Technical scheme and beneficial effect are described in detail embodiment described above 1-3, wherein taking
Flour within 800 parts and 800 parts is equipped with sodium bicarbonate according to 50% beer liquid and baking powder is made as leavening agent, its
Make deep-fried twisted dough sticks；And take that more than 800 parts of flour is equipped with sodium bicarbonate according to 60% beer liquid and baking powder is made as leavening agent, its
Only make fried dough twist；Obviously it is all to be done in the spirit of the present invention the invention is not restricted to the details of above-described embodiment 1~3
Any modification, supplement or equal replace etc. should be included in the scope of the protection.
Claims (1)
1. a kind of preparation method of no alum millet cake product, comprises the following steps：
Step 1: after taking 500~1000 parts of face parts to be well mixed with 15~30 portions of sugar and 5~15 portions of salt, mixed material is made；
Step 2: in 200~300 portions of beer 150~250 parts of water will be added to be configured to beer liquid；
Step 3: taking, 50%~60% beer liquid is equipped with 1%~3% sodium bicarbonate and 2%~5% baking powder is made as leavening agent, slowly adds
Enter in the mixed material, it is stirring while adding, it is kneaded into dough with hand after stirring evenly；
Step 4: the dough is covered into wet cloth, after standing 15~30min first, knead completely again, during which suppress 8~12
It is secondary, wet cloth is covered again, 5~10h is stood again under the conditions of 0~5 DEG C, and standby dough is made；
Step 5: brushing oil on operating desk, standby dough is placed on to the bar rolled on operating desk and be made as wide 2-5cm, long 25-35cm
Shape, then wide 1-2cm jizi for making dumplings is cut into, by two jizi for making dumplings superpositions or it is twisted into rope made of hemp shape；
Step 6: the jizi for making dumplings being superimposed or rope made of hemp shape product are cooked, oil temperature is at 150 DEG C -210 DEG C in control pot, with chopsticks not
Stop turn-over, until product is pulled out in golden yellow and drained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710826636.5A CN107455428A (en) | 2017-09-14 | 2017-09-14 | A kind of preparation method of no alum millet cake product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710826636.5A CN107455428A (en) | 2017-09-14 | 2017-09-14 | A kind of preparation method of no alum millet cake product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107455428A true CN107455428A (en) | 2017-12-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710826636.5A Pending CN107455428A (en) | 2017-09-14 | 2017-09-14 | A kind of preparation method of no alum millet cake product |
Country Status (1)
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| CN (1) | CN107455428A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960386A (en) * | 2012-12-19 | 2013-03-13 | 滨州泰裕麦业有限公司 | Deep-fried dough stick flour, formula using deep-fried dough stick flour to make deep-fried dough sticks and making method |
| CN106413409A (en) * | 2014-01-27 | 2017-02-15 | 海诺曼有限公司 | Using wolffia genus plant material for preparing dough |
-
2017
- 2017-09-14 CN CN201710826636.5A patent/CN107455428A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960386A (en) * | 2012-12-19 | 2013-03-13 | 滨州泰裕麦业有限公司 | Deep-fried dough stick flour, formula using deep-fried dough stick flour to make deep-fried dough sticks and making method |
| CN106413409A (en) * | 2014-01-27 | 2017-02-15 | 海诺曼有限公司 | Using wolffia genus plant material for preparing dough |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171212 |
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