CN107568303A - A kind of quick-frozen semi-finished product deep-fried twisted dough sticks and its processing method containing potato full-powder - Google Patents
A kind of quick-frozen semi-finished product deep-fried twisted dough sticks and its processing method containing potato full-powder Download PDFInfo
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Abstract
The invention discloses a kind of quick-frozen semi-finished product deep-fried twisted dough sticks and its processing method containing potato full-powder.The quick-frozen semi-finished product deep-fried twisted dough sticks include wheat flour, potato full-powder, without aluminium deep-fried twisted dough sticks leavening agent, sodium bicarbonate, sugar, salt etc..The processing method includes：Potato full-powder and wheat flour, quick compounding deep-fried twisted dough sticks leavening agent mixing is standby, after sodium bicarbonate, sugar, salt are dissolved in into water, it is added in mixed powder and carries out that dough is made with face, quick-frozen semi-finished product deep-fried twisted dough sticks is made after proofing, roll, cut, making dough stick base, frying, quick-frozen, refrigeration.The quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder of the present invention are edible only to need simple re-heat, oil content low, nutritious, there is strong potato fragrance, and be not added with preservative, it is safe and non-toxic, using the bulk agent prescription without aluminium, it can feel at ease to eat, shelf-life was a kind of instant food of the delicious safety of nutrition up to 12 months.
Description
Technical field
The present invention relates to a kind of quick-frozen semi-finished product deep-fried twisted dough sticks and its processing method, more particularly to a kind of speed containing potato full-powder
Freeze semi-finished product deep-fried twisted dough sticks and its processing method, belong to deep-fried twisted dough sticks Storage technical field.
Background technology
The industrialization degree of steamed bun, noodles, deep-fried twisted dough sticks as China's tradition staple food etc. is relatively low, and especially the masses such as deep-fried twisted dough sticks disappear
The staple flour food product taken, its commercial production level are lower.Industrialized scale is less than normal, the mode of production still using manual individual workship as
Main, technical merit is backward, standards system missing, and its health, nutrition, safe condition cannot ensure.With people's living standard
Raising and rhythm of life quickening, food service industry towards convenience, nutrition, health, safety, industrialization direction develop.In recent years,
As the improvement of people's living standards, the nutrition to food there has also been higher requirement with health.The maturation of present quick-frozen technique,
Semi-finished product deep-fried twisted dough sticks are quick-frozen, and consumer buys oneself frying after defrosting of going back, and this both saves the time, and safety and sanitation.It is but fast
There is also some problems, such as product category are single for frozen oil bar；With the enhancing that consumer health realizes, the product to taking in grease
Kind and intake are increasingly paid close attention to, however, deep-fried twisted dough sticks oil content is of a relatively high, there is detrimental effect, Kang Zhimin etc. couple to health
The oil content of 20 kinds of deep-fried twisted dough sticks of in the market is investigated, and finds the oil content of deep-fried twisted dough sticks between 9.87%~37.6%, traditional oil
Bar oil content is generally 10%~35%, and the wet basis oil content of quick-frozen semi-finished product deep-fried twisted dough sticks is generally 7%~15%.Therefore, it is full
Sufficient consumer demand, the control to fried food oil content are very necessary.
Potato is as third place in the world generalized grain crop, the multiple nutritional components rich in needed by human body, such as carbon hydrate
Thing, protein, mineral matter (such as calcium, phosphorus, iron) and each biostearin (carrotene, vitamin C, thiamine, riboflavin, Ni Ke
Acid etc.), simultaneously containing polyphenoils such as abundant dietary fibers and polyphenol.The protein nutritive value of potato is high, contains
18 kinds of amino acid, the necessary amino acid that can not be synthesized including human body, and absorbed beneficial to human consumption, its nutritive value can be with
Egg protein compares favourably.Potato is the generally acknowledged wholefood in the whole world, had in the world because it contains abundant nutriment
Many countries eat potato as staple food grain.But there was only a small number of areas using potato as staple food, the Ministry of Agriculture in China
Formal issue on 2 23rd, 2016《On promoting the instruction of Potato Industry exploitation》, promote potato staple food grainization strategy.
However, the holding time of fresh potato is short, brown stain easily occurs, working process is cumbersome, easily causes unstable product quality
The problems such as.
Furthermore generally contain aluminium in deep-fried twisted dough sticks currently on the market, aluminium ion enter human body after be not easy to be metabolized and can be in people
Internal deposition, aluminium ion easily cause osteoporosis, amnesia, skin elasticity and reduce and increase wrinkle etc., and the elderly took in
Amount aluminium easily causes senile dementia.Aluminium was defined as food contaminant by the World Health Organization in 1989.
At present, the more existing report on potato class deep-fried twisted dough sticks, for example, publication No. be CN104381922A,
CN104365735A patent individually discloses the processing side of the gluten-free type albumen deep-fried twisted dough sticks of potato residues and the thick dietary fiber of sweet potato
Method, potato residues or the thick dietary fiber of sweet potato and converted starch and numerous food glue are mixed and made into deep-fried twisted dough sticks, its exist mouthfeel compared with
The shortcomings of poor, swollen hair effect is bad, cost of manufacture is high and additive is excessive；For another example there is also some potatos on the market
The report for the deep-fried twisted dough sticks (such as patent that publication No. is CN106418352 and CN104920535A) that mud addition makes, but potato
Mud is mixed into the problems such as flour is present and face inequality, mashed potatoes moisture hardly possible control, and product quality is unstable.In addition, publication No. is
A kind of processing method of potato class Alum-free deep-fried dough sticks of CN104430707A patent disclosure, in wheat flour adding potato whole flour makes
Alum-free deep-fried dough sticks, it adds the nutritive value that potato whole flour improves deep-fried twisted dough sticks, reduces the intake to aluminium, but oil content is high, protects
The matter phase is short.Therefore, develop it is a kind of both health delicious, again can the potato full-powder of long term storage add quick-frozen semi-finished product deep-fried twisted dough sticks, it is right
There is important meaning in promoting the sustainable development of China's potato class processing industry, ensureing China's grain security and improving dietary nutrition of urban residents
Justice.
The content of the invention
It is a primary object of the present invention to provide a kind of quick-frozen semi-finished product deep-fried twisted dough sticks and its processing method containing potato full-powder,
To overcome the shortcomings of traditional deep-fried twisted dough sticks in the prior art.
To realize aforementioned invention purpose, the technical solution adopted by the present invention includes：
The embodiments of the invention provide a kind of processing method of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder, it is included such as
Lower step：
(1) it is well mixed by wheat flour, potato full-powder and without aluminium deep-fried twisted dough sticks leavening agent, forms mixture；By salt, little Su
Beat, sugar and water are well mixed, and are added in the mixture, are carried out and face processing, dough is made；
(2) step (1) is obtained into dough to carry out proofing processing, the temperature for proofing processing is 35~40 DEG C, and humidity is
78~82%, the time is 2~3 hours；
(3) step (2) is obtained into the slitting shape of dough, and dough stick base is made；
(4) step (3) is obtained into dough stick base to insert in 160~190 DEG C of oil cauldrons after 54~62s of frying, pull out cooling 20~
30min；
(5) step (4) is obtained into deep-fried twisted dough sticks to be placed in freezing plant in -40~-30 DEG C of quick-frozen 20~30min, made in deep-fried twisted dough sticks
Heart temperature reaches -18 DEG C, refrigerates afterwards, and the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder are made.
Among some exemplary embodiments, the step (1) specifically includes：By wheat flour, potato full-powder and without aluminium
Deep-fried twisted dough sticks leavening agent is added in mixed powder machine and is well mixed, and mixes 10~20min of powder in 80~200 turns/min rotating speed, forms mixing
Thing；Salt, sodium bicarbonate, sugar and water are well mixed, and added in the mixture, afterwards using dough mixing machine in 80~200 turns/
Min rotating speed is carried out and face handles 8~12min, and dough is made.
Among some exemplary embodiments, the mass ratio of wheat flour and potato full-powder is 4~19 in the major ingredient:1.
Further, the no aluminium deep-fried twisted dough sticks leavening agent includes the following component calculated with mass fraction：14~16% carbonic acid
Hydrogen sodium, 12~14% calcium carbonate, 10~12% tartaric acid, 9~11% carbonic acid sodium dihydrogens, 6~8% citric acids, 4.5~5.5%
Zytase, 1~5% edible salt and 15%~35% starch.
Among some exemplary embodiments, the step (2) specifically includes：Step (1) is obtained into dough be placed in and proof
Case proofs 20~30min, take out afterwards knead dough, 1~2min of pressure surface, continue to be placed in proofing box proofing 1.5~2.5h.
Among some exemplary embodiments, the step (3) specifically includes：By step (2) obtain dough be cut into it is long by 8~
15cm, wide 1.5~3cm, 0.5~2cm of thickness strip dough sheet, rear two wide dough sheets will be cut and stacked, afterwards at least to face
Piece locally applies pressure, makes dough stick base.
Among some exemplary embodiments, in the step (4) frying course, the cubical expansivity of the dough stick base
For 3.7~4.2cm3/ g, brightness value are that 51.13~54.86, a values are that 1.96~4.28, b values are 22.48~22.95.
Among some exemplary embodiments, the oil content of the deep-fried twisted dough sticks after step (5) processing is 5.75%~7.71%
(wet basis), moisture content are 29.4%~37.71%.
The embodiment of the present invention additionally provides a kind of quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder, including major ingredient and auxiliary material,
The major ingredient includes wheat flour and potato full-powder, the auxiliary material include salt, sodium bicarbonate, sugar, without aluminium deep-fried twisted dough sticks leavening agent and
Water.
Among some exemplary embodiments, the mass ratio of wheat flour and potato full-powder is 4~19 in the major ingredient:1.
Among some exemplary embodiments, the auxiliary material is as follows including being calculated on the basis of the gross mass of the major ingredient
Component：It is 0.9%~1.3% salt, 0.9%~1.3% sodium bicarbonate, 1.8%~2.2% sugar, 3.5%~4.5% bulk without aluminium
Agent and 62.5%~72.5% water.
Among some exemplary embodiments, the no aluminium deep-fried twisted dough sticks leavening agent is included with mass fraction calculating such as the following group
Point：14~16% sodium acid carbonates, 12~14% calcium carbonate, 10~12% tartaric acid, 9~11% carbonic acid sodium dihydrogens, 6~8% lemons
Lemon acid, 4.5~5.5% zytases, 1~5% edible salt and 15%~35% starch.
The embodiment of the present invention additionally provides a kind of deep-fried twisted dough sticks re-heat method, and it includes：By the foregoing speed containing potato full-powder
Freeze semi-finished product deep-fried twisted dough sticks and be placed in 60~70s of frying in 160~190 DEG C of oil cauldron, or by foregoing containing the quick-frozen of potato full-powder
Semi-finished product deep-fried twisted dough sticks are placed in 90~100s of heating in 380~450W microwave environment, you can the deep-fried twisted dough sticks for the delicious food that secures good health.
Compared with prior art, advantages of the present invention includes：
(1) the quick-frozen semi-finished product deep-fried twisted dough sticks provided by the invention containing potato full-powder with the addition of potato full-powder (ripe powder), horse
The full powder of bell potato remains the complete nutrients matter of fresh potato substantially, lives through the links such as enzyme deactivation, raw material is stable, as main
It is a kind of more satisfactory selection that raw material, which is added in staple food,.The content of starch of potato full-powder is high, retentiveness is strong, freeze-thaw stability
Property is good, and potato full-powder is mixed into wheat flour is applied on quick freezing deep fried puffy dough strips, can improve the quality and yield of quick freezing deep fried puffy dough strips.Ma Ling
Addition of the full powder of potato in quick-frozen semi-finished product deep-fried twisted dough sticks not only improves the flavor and taste of deep-fried twisted dough sticks, more solves quick freezing deep fried puffy dough strips oil-containing
The problems such as rate is high, flavor fission provides new approaches, has expanded application of the potato full-powder in field of food, has added Ma Ling
The ratio of potato staple food, be advantageous to Development of Potato Industry, ensure national food security.It is not only reduced needed for deep-fried twisted dough sticks gelatinization
The energy wanted, accelerate the swollen hair of deep-fried twisted dough sticks, reduce the deep-fat frying time of deep-fried twisted dough sticks, and it has holding for lower oil suction index and Geng Gao
Water rate, this causes quick-frozen semi-finished product deep-fried twisted dough sticks to have lower oil content, preferably elasticity, flavor and preferable swollen hair volume；
(2) the quick-frozen semi-finished product deep-fried twisted dough sticks instant provided by the invention containing potato full-powder, only needed when edible simply multiple
Heat, it is stay in grade, nutritious, and there is strong potato fragrance, it is a kind of instant food of the delicious safety of nutrition, both saved
Save time, and safety and sanitation；
(3) the quick-frozen semi-finished product deep-fried twisted dough sticks provided by the invention containing potato full-powder are used without the bulk agent prescription of aluminium, are reduced
The intake of aluminium, have great importance for the deep-fried twisted dough sticks for making health；
(4) processing method provided by the invention uses quick-frozen technique, and semi-finished product deep-fried twisted dough sticks are quick-frozen, is advantageous to the big rule of factory
Mould production and transportation, supervision of food hygiene etc.；
(5) process provided by the invention is pollution-free, and convenient and easy, safe and non-toxic, the shelf-life was up to 12 months；It should add
Work method optimizes formula so that deep-fried twisted dough sticks still keep good mouthfeel after quick-frozen, have very big market prospects.
Embodiment
In view of the deficiency in existing deep-fried twisted dough sticks manufacturing technology, at the same in view of deep-fried twisted dough sticks product flavor is single, oil content it is high with
And the problems such as being unable to long term storage, inventor are directed to exploring a kind of excellent flavor, nutritious, oil content for a long time
Healthy efficiently deep-fried twisted dough sticks product that is low and can preserving for a long time, through studying for a long period of time and largely putting into practice, is able to propose the present invention's
Technical scheme.The technical scheme, its implementation process and principle etc. will be further explained as follows.
A kind of quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder that the one side of the embodiment of the present invention provides, including major ingredient
And auxiliary material, the major ingredient include wheat flour and potato full-powder, the auxiliary material includes salt, sodium bicarbonate, sugar, bulk without aluminium deep-fried twisted dough sticks
Agent and water.
Among some exemplary embodiments, the mass ratio of wheat flour and potato full-powder is 4~19 in the major ingredient:1,
Preferably 6~19:1, especially preferably 6~9:1.
Among some exemplary embodiments, the auxiliary material is as follows including being calculated on the basis of the gross mass of the major ingredient
Component：It is 0.9%~1.3% salt, 0.9%~1.3% sodium bicarbonate, 1.8%~2.2% sugar, 3.5%~4.5% bulk without aluminium
Agent and 62.5%~72.5% water.
Preferably, the auxiliary material includes the following component calculated on the basis of the gross mass of the major ingredient：0.9%~
1.2% salt, 1.0%~1.3% sodium bicarbonate, 1.9%~2.2% sugar, 3.5%~4.2% are without aluminium leavening agent and 62.5%
~70% water.
It is further preferred that the auxiliary material includes the following component calculated on the basis of the gross mass of the major ingredient：1.0%
~1.2% salt, 1.1%~1.3% sodium bicarbonate, 1.9%~2.1% sugar, 3.8%~4.2% are without aluminium leavening agent and 65%
~67.5% water.
For example, in certain embodiments, the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder include wheat flour and Ma Ling
The full powder of potato, the wherein mass ratio of wheat flour and potato full-powder are 4~19:1, and with wheat flour and potato full-powder mixed powder
The following component calculated on the basis of gross mass：0.9%~1.3% salt, 0.9%~1.3% sodium bicarbonate, 1.8%~
2.2% sugar, 3.5%~4.5% water without aluminium leavening agent and 62.5%~72.5%.
In some preferred embodiments, the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder include wheat flour and Ma Ling
The full powder of potato, the wherein mass ratio of wheat flour and potato full-powder are 6~19:1, and with wheat flour and potato full-powder mixed powder
The following component calculated on the basis of gross mass：0.9%~1.2% salt, 1.0%~1.3% sodium bicarbonate, 1.9%~
2.2% sugar, 3.5%~4.2% water without aluminium leavening agent and 62.5%~70%.
In some more preferred embodiments, the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder include wheat flour and
The mass ratio of potato full-powder, wherein wheat flour and potato full-powder is 6~9:1, and mixed with wheat flour and potato full-powder
Close the following component calculated on the basis of powder gross mass：1.0%~1.2% salt, 1.1%~1.3% sodium bicarbonate, 1.9%
~2.1% sugar, 3.8%~4.2% water without aluminium leavening agent and 65%~67.5%.
Among some exemplary embodiments, the no aluminium deep-fried twisted dough sticks leavening agent is quick compounding deep-fried twisted dough sticks leavening agent, described
Quick compounding deep-fried twisted dough sticks leavening agent includes the following component calculated with mass fraction：14~16% sodium acid carbonates, 12~14% carbonic acid
Calcium, 10~12% tartaric acid, 9~11% carbonic acid sodium dihydrogens, 6~8% citric acids, 4.5~5.5% zytases, 1~5% food
With salt and 15%~35% starch.
It is further preferred that the oil content of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder is 5.75%~7.71%
(wet basis), moisture content are 29.4%~37.71%.
A kind of processing for quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder that the other side of the embodiment of the present invention provides
Method, it comprises the following steps：
(1) according to the composition preparation raw material of the foregoing quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder；
(2) it is well mixed by wheat flour, potato full-powder and without aluminium deep-fried twisted dough sticks leavening agent, forms mixture；By salt, little Su
Beat, sugar and water are well mixed, and are added in the mixture, are carried out and face processing, dough is made；
(3) step (2) is obtained into dough to carry out proofing processing, the temperature for proofing processing is 35~40 DEG C, and humidity is
78~82%, the time is 2~3 hours；
(4) step (3) is obtained into the slitting shape of dough, and dough stick base is made；
(5) step (4) is obtained into dough stick base to insert in 160~190 DEG C of oil cauldrons after 54~62s of frying, pull out cooling 20~
30min；
(6) it is quick-frozen：Step (5) is obtained into deep-fried twisted dough sticks to be placed in freezing plant in -40~-30 DEG C of quick-frozen 20~30min, makes oil
Bar central temperature reaches -18 DEG C, then take out be placed in -18 DEG C it is stored refrigerated, be made it is described containing potato full-powder quick-frozen half into
Savor deep-fried twisted dough sticks.
Among some exemplary embodiments, the mass ratio of wheat flour and potato full-powder is 4~19 in the major ingredient:1,
Preferably 6~19:1, especially preferably 6~9:1.
Among some exemplary embodiments, the auxiliary material is as follows including being calculated on the basis of the gross mass of the major ingredient
Component：It is 0.9%~1.3% salt, 0.9%~1.3% sodium bicarbonate, 1.8%~2.2% sugar, 3.5%~4.5% bulk without aluminium
Agent and 62.5%~72.5% water.
Among some exemplary embodiments, the no aluminium deep-fried twisted dough sticks leavening agent is quick compounding deep-fried twisted dough sticks leavening agent, described
Quick compounding deep-fried twisted dough sticks leavening agent includes the following component calculated with mass fraction：14~16% sodium acid carbonates, 12~14% carbonic acid
Calcium, 10~12% tartaric acid, 9~11% carbonic acid sodium dihydrogens, 6~8% citric acids, 4.5~5.5% zytases and 1~5%
Edible salt and 15%~35% starch.
Among some exemplary embodiments, the step (2) specifically includes：By wheat flour, potato full-powder and without aluminium
Deep-fried twisted dough sticks leavening agent is added in mixed powder machine and is well mixed, and mixes 10~20min of powder in 80~200 turns/min rotating speed, forms mixing
Thing；Salt, sodium bicarbonate, sugar and water are well mixed, and added in the mixture, afterwards using dough mixing machine in 80~200 turns/
Min rotating speed is carried out and face handles 8~12min, until dough surface is smooth.
Among some exemplary embodiments, the step (3) specifically includes：Step (2) is obtained into dough be placed in and proof
Case proofs 20~30min, take out afterwards knead dough, 1~2min of pressure surface, continue to be placed in proofing box proofing 1.5~2.5h.
Among some exemplary embodiments, the step (4) specifically includes：By step (3) obtain dough be cut into it is long by 8~
15cm, wide 1.5~3cm, 0.5~2cm of thickness strip dough sheet, rear two wide dough sheets will be cut and stacked, afterwards at least to face
Piece locally applies pressure, makes dough stick base.For example, dough stick base can be made from middle light pressure with chopsticks.
Further, the step (4) also includes：Apply water to the topsheet surface and (such as dip in water in dough sheet with chopsticks
Streak centre), two dough sheets are stacked again afterwards.
Further, the step (4) also includes applying at least part wheat flour on the dough or dough sheet, spreads a little
Wheat flour can prevent adhesion.
Among some exemplary embodiments, in the step (5) frying course, the volumetric expansion of the dough stick base is extremely
Maximum, i.e. cubical expansivity are 3.7~4.2cm3/ g, the micro- Huang of deep-fried twisted dough sticks color and luster, brightness value are that 51.13~54.86, a values are 1.96
~4.28, b value are 22.48~22.95.
Further, the maturity of the deep-fried twisted dough sticks after step (5) processing is 70~80%, i.e. twisted cruller frying to seven, medium well.
Among some exemplary embodiments, the oil content of the deep-fried twisted dough sticks after step (6) processing is 5.75%~7.71%
Between (wet basis), moisture content is between 29.4%~37.71%.
In a kind of more specifically embodiment, the processing method of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder
It may include following steps：
(1) according to the composition preparation raw material of the foregoing quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder；
And face (2)：It is well mixed by flour, potato full-powder and without aluminium deep-fried twisted dough sticks leavening agent；Salt, sodium bicarbonate, sugar is molten
Yu Shui, stirring are completely dissolved it, pour into flour neutral plane；
(3) proof：The dough become reconciled in step (2) is put into proofing box to proof：Proofing temperature is 38 DEG C, and proofing humidity is
80%, proofing period is 2.5 hours；
(4) dough stick base is made：The dough proofed in step (3) is cut into long 9cm, wide 2cm, thick 1cm strip, will be cut
Wide two are stacked afterwards, and dough stick base is made from middle light pressure with chopsticks；
(5) it is fried：After the dough stick base that step (4) is obtained is put into 175 DEG C of 54~62s of oil cauldron frying, cooling is pulled out
30min；
(6) it is quick-frozen：Deep-fried twisted dough sticks after the cooling that step (5) is obtained are installed with valve bag, are put into -40 DEG C of refrigerators quick-frozen 20
After~30min, the central temperature of deep-fried twisted dough sticks is reached -18 DEG C, then take out in the refrigerator for be placed in -18 DEG C and preserve, be made described
Quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder.
The present invention obtains the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder and passes through simple re-heat i.e. edible.Such as it can make
60~70s is fried again with the oil cauldron that 160~190 DEG C are preferably 175 DEG C, you can obtains golden yellow crisp deep-fried twisted dough sticks；It can also use micro-
Ripple ingle (380-450W) heats 90~100s, the deep-fried twisted dough sticks for the delicious food that secures good health.
Technical scheme is further described below by way of some embodiments.However, selected embodiment is only
For illustrating the present invention, and do not limit the scope of the invention.
Experimental method described in following embodiments, it is all conventional method unless otherwise specified；The material, such as without special
Illustrate, commercially obtain.
Embodiment 1
1. the formula of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder of the present embodiment is：Wheat flour 18kg, potato are complete
Powder 2kg, salt 0.22kg, sodium bicarbonate 0.22kg, sugared 0.38kg, without aluminium deep-fried twisted dough sticks leavening agent 0.76kg, water 13kg.
2. the processing method of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder of the present embodiment comprises the following steps：
(1) according to the composition preparation raw material of the foregoing quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder；
And face (2)：It is well mixed by flour, potato full-powder and without aluminium deep-fried twisted dough sticks leavening agent；Salt, sodium bicarbonate, sugar is molten
Yu Shui, stirring are completely dissolved it, pour into flour neutral plane；
(3) proof：The dough become reconciled in step (2) is put into proofing box to proof：Proofing temperature is 38 DEG C, and proofing humidity is
80%, proofing period is 2.5 hours；
(4) dough stick base is made：The dough proofed in step (3) is cut into long 9cm, wide 2cm, thick 1cm strip, will be cut
Wide two are stacked afterwards, and dough stick base is made from middle light pressure with chopsticks；
(5) it is fried：After the dough stick base that step (4) is obtained is put into 175 DEG C of 54~62s of oil cauldron frying, cooling is pulled out
30min；
(6) it is quick-frozen：Deep-fried twisted dough sticks after the cooling that step (5) is obtained are installed with valve bag, are put into -40 DEG C of refrigerators quick-frozen 20
After~30min, the central temperature of deep-fried twisted dough sticks is reached -18 DEG C, then take out in the refrigerator for be placed in -18 DEG C and preserve, be made described
Quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder.
3. after testing, the quick-frozen semi-finished product deep-fried twisted dough sticks oil content containing potato full-powder made from the present embodiment 6.06%~
Between 6.99% (wet basis), moisture content is between 32.84%~34.37%.
4. after testing, the cubical expansivity of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder made from the present embodiment is 3.9
~4.2cm3Between/g, there is good outward appearance.
5. the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder made from the present embodiment are edible by simple re-heat, example
Such as, 175 DEG C of oil cauldrons can be used, which to fry 60~70s again, can obtain golden yellow crisp deep-fried twisted dough sticks；Microwave ingle can also be used
(450-480W) heats 90~100s, the deep-fried twisted dough sticks for the delicious food that secures good health.
6. after testing, quick-frozen semi-finished product deep-fried twisted dough sticks the containing after fried re-heat containing potato full-powder made from the present embodiment
Oil cut rate is between 10.6%~11.08% (wet basis)；Oil content after micro-oven reheated is 6.67%~7.62% (wet basis)
Between.
Embodiment 2
1. the formula of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder of the present embodiment is：Wheat flour 17kg, potato are complete
Powder 3kg, salt 0.24kg, sodium bicarbonate 0.2kg, sugared 0.4kg, without aluminium deep-fried twisted dough sticks leavening agent 0.7kg, water 13.5kg.
2. the processing method of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder of the present embodiment comprises the following steps：
(1) according to the composition preparation raw material of the foregoing quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder；
And face (2)：It is well mixed by flour, potato full-powder and without aluminium deep-fried twisted dough sticks leavening agent；Salt, sodium bicarbonate, sugar is molten
Yu Shui, stirring are completely dissolved it, pour into flour neutral plane；
(3) proof：The dough become reconciled in step (2) is put into proofing box to proof：Proofing temperature is 38 DEG C, and proofing humidity is
80%, proofing period is 2.5 hours；
(4) dough stick base is made：The dough proofed in step (3) is cut into long 9cm, wide 2cm, thick 1cm strip, will be cut
Wide two are stacked afterwards, and dough stick base is made from middle light pressure with chopsticks；
(5) it is fried：After the dough stick base that step (4) is obtained is put into 175 DEG C of 54~62s of oil cauldron frying, cooling is pulled out
30min；
(6) it is quick-frozen：Deep-fried twisted dough sticks after the cooling that step (5) is obtained are installed with valve bag, are put into -40 DEG C of refrigerators quick-frozen 20
After~30min, the central temperature of deep-fried twisted dough sticks is reached -18 DEG C, then take out in the refrigerator for be placed in -18 DEG C and preserve, be made described
Quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder.
3. after testing, the quick-frozen semi-finished product deep-fried twisted dough sticks oil content containing potato full-powder made from the present embodiment 5.93%~
Between 6.27% (wet basis), moisture content is between 34.37%~36.25%.
4. after testing, the cubical expansivity of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder made from the present embodiment is 3.8
~4.2cm3Between/g, there is good outward appearance.
5. the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder made from the present embodiment are edible by simple re-heat, example
Such as, 175 DEG C of oil cauldrons can be used, which to fry 60~70s again, can obtain golden yellow crisp deep-fried twisted dough sticks；Microwave ingle can also be used
(450-480W) heats 90~100s, the deep-fried twisted dough sticks for the delicious food that secures good health.
6. after testing, quick-frozen semi-finished product deep-fried twisted dough sticks the containing after fried re-heat containing potato full-powder made from the present embodiment
Oil cut rate is between 9.12%~10.78% (wet basis)；Oil content after micro-oven reheated for 6.46%~6.9% (wet basis) it
Between.
Embodiment 3
1. the formula of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder of the present embodiment is：Wheat flour 16kg, potato are complete
Powder 4kg, salt 0.18kg, sodium bicarbonate 0.24kg, sugared 0.42kg, without aluminium deep-fried twisted dough sticks leavening agent 0.9kg, water 14kg.
2. the processing method of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder of the present embodiment comprises the following steps：
(1) according to the composition preparation raw material of the foregoing quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder；
And face (2)：It is well mixed by flour, potato full-powder and without aluminium deep-fried twisted dough sticks leavening agent；Salt, sodium bicarbonate, sugar is molten
Yu Shui, stirring are completely dissolved it, pour into flour neutral plane；
(3) proof：The dough become reconciled in step (2) is put into proofing box to proof：Proofing temperature is 38 DEG C, and proofing humidity is
80%, proofing period is 2.5 hours；
(4) dough stick base is made：The dough proofed in step (3) is cut into long 9cm, wide 2cm, thick 1cm strip, will be cut
Wide two are stacked afterwards, and dough stick base is made from middle light pressure with chopsticks；
(5) it is fried：After the dough stick base that step (4) is obtained is put into 175 DEG C of 54~62s of oil cauldron frying, cooling is pulled out
30min；
(6) it is quick-frozen：Deep-fried twisted dough sticks after the cooling that step (5) is obtained are installed with valve bag, are put into -40 DEG C of refrigerators quick-frozen 20
After~30min, the central temperature of deep-fried twisted dough sticks is reached -18 DEG C, then take out in the refrigerator for be placed in -18 DEG C and preserve, be made described
Quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder.
3. after testing, the quick-frozen semi-finished product deep-fried twisted dough sticks oil content containing potato full-powder made from the present embodiment 5.75%~
Between 6.06% (wet basis), moisture content is between 36.25%~37.71.
4. after testing, the cubical expansivity of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder made from the present embodiment is 3.7
~4.2cm3Between/g, there is good outward appearance.
5. the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder made from the present embodiment are edible by simple re-heat, example
Such as, 175 DEG C of oil cauldrons can be used, which to fry 60~70s again, can obtain golden yellow crisp deep-fried twisted dough sticks；Microwave ingle can also be used
(450-480W) heats 90~100s, the deep-fried twisted dough sticks for the delicious food that secures good health.
6. after testing, quick-frozen semi-finished product deep-fried twisted dough sticks the containing after fried re-heat containing potato full-powder made from the present embodiment
Oil cut rate is between 9.01%~10.6% (wet basis)；Oil content after micro-oven reheated for 5.89%~6.67% (wet basis) it
Between.
Embodiment 4
1. the formula of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder of the present embodiment is：Wheat flour 19kg, potato are complete
Powder 1kg, salt 0.26kg, sodium bicarbonate 0.26kg, sugared 0.44kg, without aluminium deep-fried twisted dough sticks leavening agent 0.8kg, water 12.5kg.
2. the processing method of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder of the present embodiment comprises the following steps：
(1) according to the composition preparation raw material of the foregoing quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder；
And face (2)：It is well mixed by flour, potato full-powder and without aluminium deep-fried twisted dough sticks leavening agent；Salt, sodium bicarbonate, sugar is molten
Yu Shui, stirring are completely dissolved it, pour into flour neutral plane；
(3) proof：The dough become reconciled in step (2) is put into proofing box to proof：Proofing temperature is 38 DEG C, and proofing humidity is
80%, proofing period is 2.5 hours；
(4) dough stick base is made：The dough proofed in step (3) is cut into long 9cm, wide 2cm, thick 1cm strip, will be cut
Wide two are stacked afterwards, and dough stick base is made from middle light pressure with chopsticks；
(5) it is fried：After the dough stick base that step (4) is obtained is put into 175 DEG C of 54~62s of oil cauldron frying, cooling is pulled out
30min；
(6) it is quick-frozen：Deep-fried twisted dough sticks after the cooling that step (5) is obtained are installed with valve bag, are put into -40 DEG C of refrigerators quick-frozen 20
After~30min, the central temperature of deep-fried twisted dough sticks is reached -18 DEG C, then take out in the refrigerator for be placed in -18 DEG C and preserve, be made described
Quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder.
3. after testing, the quick-frozen semi-finished product deep-fried twisted dough sticks oil content containing potato full-powder made from the present embodiment 6.59%~
Between 7.71% (wet basis), moisture content is between 29.4%~32.84%.
4. after testing, the cubical expansivity of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder made from the present embodiment is 3.9
~4.2cm3Between/g, there is good outward appearance.
5. the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder made from the present embodiment are edible by simple re-heat, example
Such as, 175 DEG C of oil cauldrons can be used, which to fry 60~70s again, can obtain golden yellow crisp deep-fried twisted dough sticks；Microwave ingle can also be used
(450-480W) heats 90~100s, obtains finished product deep-fried twisted dough sticks.
5. after testing, quick-frozen semi-finished product deep-fried twisted dough sticks the containing after fried re-heat containing potato full-powder made from the present embodiment
Oil cut rate is between 10.88%~13.12% (wet basis)；Oil content after micro-oven reheated is 7.22%~8.37% (wet basis)
Between.
Reference examples 1
1. the formula of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder of a reference examples is：Wheat flour 15kg, potato are complete
Powder 5kg, salt 0.2kg, sodium bicarbonate 0.18kg, sugared 0.36kg, without aluminium deep-fried twisted dough sticks leavening agent 0.84kg, water 14.5kg.
2. the processing method of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder of the present embodiment comprises the following steps：
(1) according to the composition preparation raw material of the foregoing quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder；
And face (2)：It is well mixed by flour, potato full-powder and without aluminium deep-fried twisted dough sticks leavening agent；Salt, sodium bicarbonate, sugar is molten
Yu Shui, stirring are completely dissolved it, pour into flour neutral plane；
(3) proof：The dough become reconciled in step (2) is put into proofing box to proof：Proofing temperature is 38 DEG C, and proofing humidity is
80%, proofing period is 2.5 hours；
(4) dough stick base is made：The dough proofed in step (3) is cut into long 9cm, wide 2cm, thick 1cm strip, will be cut
Wide two are stacked afterwards, and dough stick base is made from middle light pressure with chopsticks；
(5) it is fried：After the dough stick base that step (4) is obtained is put into 175 DEG C of 54~62s of oil cauldron frying, cooling is pulled out
30min；
(6) it is quick-frozen：Deep-fried twisted dough sticks after the cooling that step (5) is obtained are installed with valve bag, are put into -40 DEG C of refrigerators quick-frozen 20
After~30min, the central temperature of deep-fried twisted dough sticks is reached -18 DEG C, then take out in the refrigerator for be placed in -18 DEG C and preserve, be made described
Quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder.
3. after testing, the quick-frozen semi-finished product deep-fried twisted dough sticks oil content containing potato full-powder made from this reference examples 5.25%~
Between 5.93% (wet basis), moisture content is between 37.71%~39.04%.
4. after testing, the cubical expansivity of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder made from this reference examples is 3.0
~3.8cm3Between/g, the swollen hair degree of volume is significantly lower than the quick-frozen semi-finished product deep-fried twisted dough sticks for being formulated and making according to embodiment 1-4, deep-fried twisted dough sticks
More solid state is presented, product sensory quality decline after re-heat.
Reference examples 2
1. the formula of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato residues of a reference examples is：Wheat flour 16kg, peeling it is fresh
Potato 4kg, salt 0.22kg, sodium bicarbonate 0.22kg, sugared 0.38kg, without aluminium deep-fried twisted dough sticks leavening agent 0.76kg, water 4kg.
2. the processing method of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder of a reference examples comprises the following steps：
(1) potato slurries are prepared：By fresh potato it is cleaned, peeling after, to potato carry out crushing and beating processing；
And face (2)：It is well mixed by flour, potato pulp and without aluminium deep-fried twisted dough sticks leavening agent；Salt, sodium bicarbonate, sugar are dissolved in
Water, stirring are completely dissolved it, pour into flour neutral plane；
(3) proof：The dough become reconciled in step (2) is put into proofing box to proof：Proofing temperature is 38 DEG C, and proofing humidity is
80%, proofing period is 2.5 hours；
(4) dough stick base is made：The dough proofed in step (3) is cut into long 9cm, wide 2cm, thick 1cm strip, will be cut
Wide two are stacked afterwards, and dough stick base is made from middle light pressure with chopsticks；
(5) it is fried：After the dough stick base that step (4) is obtained is put into 175 DEG C of 54~62s of oil cauldron frying, cooling is pulled out
30min；
(6) it is quick-frozen：Deep-fried twisted dough sticks after the cooling that step (5) is obtained are installed with valve bag, are put into -40 DEG C of refrigerators quick-frozen 20
After~30min, the central temperature of deep-fried twisted dough sticks is reached -18 DEG C, then take out in the refrigerator for be placed in -18 DEG C and preserve, be made described
Quick-frozen semi-finished product deep-fried twisted dough sticks containing potato residues.
3. after testing, the quick-frozen semi-finished product deep-fried twisted dough sticks oil content containing potato residues made from this reference examples 6.88%~
Between 7.71% (wet basis), hence it is evident that higher than the quick-frozen semi-finished product deep-fried twisted dough sticks that making is formulated according to embodiment 1-4.
4. after testing, the cubical expansivity of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato residues made from this reference examples 3.9~
4.2cm3Between/g.
It is raw Ma Ling 5. the surface of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato residues has black stripe made from a reference examples
The addition of potato introduces more polyphenol oxidase, caused by accelerating brown stain.
Made most preferably by embodiment 1-4 formula, the quick-frozen semi-finished product containing potato full-powder are deep-fried twisted dough sticks through simple re-heat
I.e. edible, health delicious, oil content is low, stay in grade, has strong potato fragrance, safe and non-toxic, the shelf-life is up to 12
Month, it is a kind of delicious safe instant food of nutrition.Reference examples 1 illustrate that wheat flour and potato full-powder ratio are 1:When 3, Ma Ling
The addition of the full powder of potato is beyond addition scope provided by the invention, and deep-fried twisted dough sticks swelling volume is smaller, and organoleptic quality is poor.Control
The explanation of example 2 is added in the form of potato pulp, and the potato pulp of addition can accelerate brown stain of the dough in proofing, and is influenceed final
The outward appearance of product, meanwhile, oil content is higher.
In addition, mode of the inventor referring also to embodiment 1- embodiments 4, with the other raw materials listed in this specification
Tested with condition etc., and be equally made health delicious, oil content is low, stay in grade, has strong potato fragrance, peace
The quick-frozen semi-finished product deep-fried twisted dough sticks of Atoxic.
In addition, the specific embodiment described in this specification, its named title can be different.Every patent structure of the present invention
Think described scheme, feature, principle and its equivalent or simple change done, be included in the protection domain of patent of the present invention
It is interior.It should be appreciated that the technical concepts and features of above-described embodiment only to illustrate the invention, its object is to allow be familiar with technique
Personage can understand present disclosure and implement according to this, it is not intended to limit the scope of the present invention.Institute of the present invention
Category those skilled in the art can be modified or supplement to described specific embodiment, or use similar side
Formula substitutes, and without departing from structure of the invention or surmounts scope defined in the claims, all should cover in this hair
Within bright protection domain.
Claims (10)
1. a kind of processing method of the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder, it is characterised in that comprise the following steps：
(1) it is well mixed by wheat flour, potato full-powder and without aluminium deep-fried twisted dough sticks leavening agent, forms mixture；By salt, sodium bicarbonate,
Sugar and water are well mixed, and are added in the mixture, carry out and face is handled, dough is made；
(2) step (1) being obtained into dough and proof processing, the temperature for proofing processing is 35~40 DEG C, humidity is 78~
82%, the time is 2~3 hours；
(3) step (2) is obtained into the slitting shape of dough, and dough stick base is made；
(4) step (3) is obtained into dough stick base to insert in 160~190 DEG C of oil cauldrons after 54~62s of frying, pull out cooling 20~
30min；
(5) step (4) is obtained into deep-fried twisted dough sticks to be placed in freezing plant in -40~-30 DEG C of quick-frozen 20~30min, makes deep-fried twisted dough sticks center temperature
Degree reaches -18 DEG C, refrigerates afterwards, and the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder are made.
2. processing method according to claim 1, it is characterised in that the step (1) specifically includes：By wheat flour, horse
The full powder of bell potato and being added without aluminium deep-fried twisted dough sticks leavening agent in mixed powder machine is well mixed, and in 80~200 turns/min rotating speed mix powder 10~
20min, form mixture；Salt, sodium bicarbonate, sugar and water are well mixed, and added in the mixture, is used afterwards and face
Machine is carried out in 80~200 turns/min rotating speed and face handles 8~12min, and dough is made；
Wherein, the mass ratio of the wheat flour and potato full-powder is 4~19:1, preferably 6~19:1, especially preferably 6~
9:1；And/or the no aluminium deep-fried twisted dough sticks leavening agent is included with the following component of mass fraction calculating：14~16% sodium acid carbonates, 12
~14% calcium carbonate, 10~12% tartaric acid, 9~11% carbonic acid sodium dihydrogens, 6~8% citric acids, 4.5~5.5% xylans
Enzyme, 1~5% edible salt and 15%~35% starch.
3. processing method according to claim 1 or 2, it is characterised in that the step (2) specifically includes：By step (1)
Obtained dough is placed in proofing box and proofs 20~30min, takes out knead dough, after 1~2min of pressure surface afterwards, continue to be put into proofing box proofing
1.5~2.5h.
4. processing method according to claim 1, it is characterised in that the step (3) specifically includes：By step (2) institute
Obtain dough and be cut into long 8~15cm, wide 1.5~3cm, 0.5~2cm of thickness strip dough sheet, rear two wide dough sheets will be cut and folded
Put, at least locally apply pressure to dough sheet afterwards, make dough stick base；Preferably, the step (3) also includes：To the dough sheet
Surface applies water, afterwards again stacks two dough sheets；Preferably, the step (3) also includes applying on the dough or dough sheet
Add to small part wheat flour.
5. processing method according to claim 1, it is characterised in that in the step (4) frying course, the deep-fried twisted dough sticks
The cubical expansivity of base is 3.7~4.2cm3/ g, brightness value are that 51.13~54.86, a values are that 1.96~4.28, b values are 22.48
~22.95；Preferably, the maturity of the deep-fried twisted dough sticks after step (4) processing is 70~80%；
And/or through step (5) processing after deep-fried twisted dough sticks oil content be 5.75%~7.71%, moisture content be 29.4%~
37.71%.
6. as the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder any one of claim 1-5, including major ingredient and auxiliary material,
It is characterized in that：The major ingredient includes wheat flour and potato full-powder, the auxiliary material include salt, sodium bicarbonate, sugar, without aluminium deep-fried twisted dough sticks
Leavening agent and water, wherein, the mass ratio of wheat flour and potato full-powder is 4~19 in the major ingredient:1, preferably 6~19:
1, especially preferably 6~9:1.
7. the quick-frozen semi-finished product deep-fried twisted dough sticks according to claim 6 containing potato full-powder, it is characterised in that：The auxiliary material includes
The following component calculated on the basis of the gross mass of the major ingredient：0.9%~1.3% salt, 0.9%~1.3% sodium bicarbonate,
1.8%~2.2% sugar, 3.5%~4.5% are without aluminium leavening agent and 62.5%~72.5% water；
Preferably, the auxiliary material includes the following component calculated on the basis of the gross mass of the major ingredient：0.9%~1.2% food
Salt, 1.0%~1.3% sodium bicarbonate, 1.9%~2.2% sugar, 3.5%~4.2% are without aluminium leavening agent and 62.5%~70%
Water；
Especially preferred, the auxiliary material includes the following component calculated on the basis of the gross mass of the major ingredient：1.0%~
1.2% salt, 1.1%~1.3% sodium bicarbonate, 1.9%~2.1% sugar, 3.8%~4.2% without aluminium leavening agent and 65%~
67.5% water.
8. the quick-frozen semi-finished product deep-fried twisted dough sticks according to claim 6 containing potato full-powder, it is characterised in that：The no aluminium deep-fried twisted dough sticks
Leavening agent includes the following component calculated with mass fraction：14~16% sodium acid carbonates, 12~14% calcium carbonate, 10~12% wine
Stone acid, 9~11% carbonic acid sodium dihydrogens, 6~8% citric acids, 4.5~5.5% zytases, 1~5% edible salt and 15%~
35% starch.
9. the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder according to any one of claim 6-8, it is characterised in that：Institute
State the quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder oil content be 5.75%~7.71%, moisture content be 29.4%~
37.71%.
A kind of 10. deep-fried twisted dough sticks re-heat method, it is characterised in that including：Will be complete containing potato any one of claim 6-9
The quick-frozen semi-finished product deep-fried twisted dough sticks of powder are placed in 60~70s of frying in 160~190 DEG C of oil cauldron, or by any one of claim 6-9
The described quick-frozen semi-finished product deep-fried twisted dough sticks containing potato full-powder are placed in 90~100s of heating in 380~450W microwave environment.
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| CN108244206A (en) * | 2018-03-14 | 2018-07-06 | 山东天博食品配料有限公司 | A kind of instant small deep-fried twisted dough sticks and preparation method thereof |
| CN112514946A (en) * | 2020-12-11 | 2021-03-19 | 北京古船食品有限公司 | Fried bread stick premixed powder suitable for freezing and preparation method and application thereof |
| CN113303347A (en) * | 2021-05-20 | 2021-08-27 | 杨玉福 | Aluminum-free healthy fried food and preparation method thereof |
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| CN101816392A (en) * | 2010-04-09 | 2010-09-01 | 江南大学 | Method for preparing quick frozen deep-fried puffy dough strips |
| CN106106627A (en) * | 2016-07-26 | 2016-11-16 | 浙江农林大学 | A kind of Rhizoma Steudnerae Henryanae fritters of twisted dough and processing method thereof |
| CN106418352A (en) * | 2016-10-15 | 2017-02-22 | 浙江农林大学 | Method for making fried bread stick containing cooked mashed potatoes |
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| CN1498543A (en) * | 2002-11-05 | 2004-05-26 | 马兰拉面快餐连锁有限责任公司 | Method for preparing deep-fried twisted dough sticks in two steps |
| CN101816392A (en) * | 2010-04-09 | 2010-09-01 | 江南大学 | Method for preparing quick frozen deep-fried puffy dough strips |
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| CN108244206A (en) * | 2018-03-14 | 2018-07-06 | 山东天博食品配料有限公司 | A kind of instant small deep-fried twisted dough sticks and preparation method thereof |
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| CN113303347A (en) * | 2021-05-20 | 2021-08-27 | 杨玉福 | Aluminum-free healthy fried food and preparation method thereof |
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Application publication date: 20180112 |
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