CN109805064A - A kind of multi-flavor fried dough twist formula and production method - Google Patents
A kind of multi-flavor fried dough twist formula and production method Download PDFInfo
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- CN109805064A CN109805064A CN201711175569.1A CN201711175569A CN109805064A CN 109805064 A CN109805064 A CN 109805064A CN 201711175569 A CN201711175569 A CN 201711175569A CN 109805064 A CN109805064 A CN 109805064A
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- fried dough
- dough twist
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- flour
- egg
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Abstract
The invention discloses a kind of multi-flavor fried dough twist formula, composition of raw materials ratios are as follows: flour 70-80, old face 1-3, granulated sugar powder 5-10, vegetable oil 10-20, milk powder 1-2, egg 0.5-1, salt 0.1-0.3, seasoning powder 0.3-0.8.The seasoning be transplant begin, Bian Gui, Amomum cardamomum, radix aucklandiae, mixture of powders in one's early teens, mass ratio 0.5: 1: 1: 0.4: 0.5.The present invention is produced the fried dough twist for being suitble to multiple local tastes, is fermented using old face, by formula and production method, the crisp fried dough twist with special taste made, have the characteristics that oneself is exclusive by changing formula and production method.
Description
Technical field
The present invention relates to a kind of food formula, in particular to a kind of the fried dough twist formula and production method of suitable various regions flavor.
Background technique
Fried dough twist is Han nationality's characteristic snack, and the face of two or three strand shape is threaded together and is formed with frying system, describes clothing etc. because of abrasion
And the appearance to be broken.Fried dough twist is rich in protein, amino acid, multivitamin and microelement.Small fried dough twists heat is moderate, low fat
Fat.Not only can lie fallow taste, but also can go well with wine with tea, be ideal snack food.The fried dough twist of China various regions has Tianjin fried dough twist, Shanxi millet
Mountain fried dough twist, Xianyang fried dough twist, the fried dough twist of Hubei Chongyang, Su Hang lotus root starch fried dough twist etc..
It is main component or salty or sweet tea that traditional fried dough twist, which is usually with fine flour, edible oil, salt or sugar, and raw material is few, technique letter
Single, taste is single；Cool oil and face, harden, mouthfeel is bad.
Summary of the invention
The purpose of the present invention is overcoming the shortcomings of existing technology, provide the palatable multi-flavor fried dough twist formula of a kind of various regions flavor, crisp-fried and
Production method.
The technical scheme is that a kind of multi-flavor fried dough twist formula, composition of raw materials ratio are as follows: flour 70-80, old face 1-3, sand
Icing Sugar 5-10, vegetable oil 10-20, milk powder 1-2, egg 0.5-1, salt 0.1-0.3, seasoning powder 0.3-0.8.The seasoning is to transplant to fall
Son, Bian Gui, Amomum cardamomum, radix aucklandiae, mixture of powders in one's early teens, mass ratio 0.5: 1: 1: 0.4: 0.5.
The composition of raw materials ratio are as follows: flour 70-80, granulated sugar powder 5-10, old face 1-3, vegetable oil 10-20, milk powder 1-2, egg
0.5-1, salt 0.1-0.3, seasoning powder 0.3-0.8.This formula is light type flavor.
The composition of raw materials ratio are as follows: flour 70-80, old face 1-3, granulated sugar powder 2-5, numb green pepper powder 1-7, vegetable oil 10-20, milk
Powder 1-2, egg 0.5-1, salt 0.1-0.3, seasoning powder 0.3-0.8.This formula is spicy type flavor.
The composition of raw materials ratio are as follows: flour 70-80, Lychee juice 5-10, old face 1-3, vegetable oil 10-20, milk powder 1-2, egg
0.5-1, salt 0.1-0.3, seasoning powder 0.3-0.8.This formula is lichee type flavor.
A kind of multi-flavor fried dough twist production method, includes the following steps
1, the egg after stirring evenly will be smashed and pour into flour, while warm water, white sugar, the mixed solution of salt are poured into flour, added
It is uniform to enter old face, flavoring for mixture, stirs evenly rapidly；
2, manpower or machine and face, and uniformly after, face is placed in container and is covered, wait fermentation；
3, it ferments 6-20 hours at normal temperature, when with dough expansion without cracking, dough slice is made into fried dough twist semifinished product, temperature
Higher, the fermentation time needed is shorter；
4, the vegetable oil in oil cauldron is heated to 150-190 DEG C, fried dough twist semifinished product is put into oil cauldron frying, does not stop to stir, to fried dough twist
When surface is micro- yellow, pulls out and drain.
The present invention produces the fried dough twist for being suitble to multiple local tastes by changing formula and production method, using old face into
Row fermentation has the characteristics that oneself is exclusive: by formula and production method, the crisp fried dough twist with special taste made with numb, peppery, salty, sweet tea
Appropriate palatable fried dough twist is basic flavor, and crisp without broken, oily but not greasy, is never degenerated within packed 180 days through experiment, food as
Just；This product had not only had the person's character of traditional fried dough twist, but also had the characteristics that delicious and crisp individual character；It is suitble to plant layout production, it is packed
It is sold afterwards in supermarket market, used device is simple, and ordinary people can learn.
Specific embodiment
Embodiment 1:
A kind of multi-flavor fried dough twist formula, composition of raw materials ratio are as follows: flour 80, old face 2, granulated sugar powder 5, vegetable oil 10, milk powder 2, egg 0.5,
Salt 0.2, seasoning powder 0.3.The seasoning be transplant begin, Bian Gui, Amomum cardamomum, radix aucklandiae, mixture of powders in one's early teens, mass ratio
It is 0.5: 1: 1: 0.4: 0.5.
A kind of multi-flavor fried dough twist production method, comprising the following steps:
1, the egg after stirring evenly will be smashed and pour into flour, while warm water, white sugar, the mixed solution of salt are poured into flour, added
It is uniform to enter old face, flavoring for mixture, stirs evenly rapidly
2, manpower or machine and face, and uniformly after, face is placed in container and is covered, wait fermentation；
3, it ferments 10 hours at normal temperature, when with dough expansion without cracking, dough slice is made into fried dough twist semifinished product, temperature is got over
Height, the fermentation time needed are shorter；
4, the vegetable oil in oil cauldron is heated to 180 DEG C, fried dough twist semifinished product is put into oil cauldron frying, does not stop to stir, to fried dough twist surface
When micro- yellow, pull out and drain.
Embodiment 2:
A kind of multi-flavor fried dough twist formula, the composition of raw materials ratio are as follows: flour 75, old face 3, granulated sugar powder 5, numb green pepper powder 5.5, vegetable oil
10, milk powder 1, egg 0.8, salt 0.2, seasoning powder 0.5.This formula is spicy type flavor.
Embodiment 3:
The composition of raw materials ratio are as follows: flour 70, Lychee juice 10, old face 2, vegetable oil 15, milk powder 1.2, egg 0.7, salt 0.3, condiment
Powder 0.8.This formula is lichee type flavor.
Claims (4)
1. a kind of multi-flavor fried dough twist formula, it is characterised in that: composition of raw materials ratio are as follows: flour 70-80, old face 1-3, granulated sugar powder 5-10,
Vegetable oil 10-20, milk powder 1-2, egg 0.5-1, salt 0.1-0.3, seasoning powder 0.3-0.8；The seasoning be transplant begin, Bian Gui,
Amomum cardamomum, radix aucklandiae, mixture of powders in one's early teens, mass ratio 0.5: 1: 1: 0.4: 0.5.
2. a kind of multi-flavor fried dough twist formula according to claim 1, it is characterised in that: the composition of raw materials ratio are as follows: flour 70-
80, old face 1-3, granulated sugar powder 2-5, numb green pepper powder 1-7, vegetable oil 10-20, milk powder 1-2, egg 0.5-1, salt 0.1-0.3, seasoning powder
0.3-0.8。
3. a kind of multi-flavor fried dough twist formula according to claim 1, it is characterised in that: the composition of raw materials ratio are as follows: flour 70-
80, Lychee juice 5-10, old face 1-3, vegetable oil 10-20, milk powder 1-2, egg 0.5-1, salt 0.1-0.3, seasoning powder 0.3-0.8.
4. a kind of multi-flavor fried dough twist production method, comprising the following steps:
(1) egg after stirring evenly will be smashed and pour into flour, while warm water, white sugar, the mixed solution of salt are poured into flour, added
It is uniform to enter old face, flavoring for mixture, stirs evenly rapidly；
(2) manpower or machine and face, and uniformly after, face is placed in container and is covered, wait fermentation；
(3) it ferments 6-20 hours at normal temperature, when with dough expansion without cracking, dough slice is made into fried dough twist semifinished product, temperature
Degree is higher, and the fermentation time needed is shorter；
(4) vegetable oil in oil cauldron is heated to 150-190 DEG C, fried dough twist semifinished product is put into oil cauldron frying, does not stop to stir, to fried dough twist
When surface is micro- yellow, pulls out and drain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711175569.1A CN109805064A (en) | 2017-11-22 | 2017-11-22 | A kind of multi-flavor fried dough twist formula and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711175569.1A CN109805064A (en) | 2017-11-22 | 2017-11-22 | A kind of multi-flavor fried dough twist formula and production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109805064A true CN109805064A (en) | 2019-05-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201711175569.1A Pending CN109805064A (en) | 2017-11-22 | 2017-11-22 | A kind of multi-flavor fried dough twist formula and production method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367312A (en) * | 2019-07-21 | 2019-10-25 | 合肥公和堂食品有限公司 | A kind of manufacture craft of large meatball |
| CN111700089A (en) * | 2020-07-17 | 2020-09-25 | 湖北省崇阳县君欢食品有限责任公司 | Preparation method of natural yeast fried dough twists |
-
2017
- 2017-11-22 CN CN201711175569.1A patent/CN109805064A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367312A (en) * | 2019-07-21 | 2019-10-25 | 合肥公和堂食品有限公司 | A kind of manufacture craft of large meatball |
| CN111700089A (en) * | 2020-07-17 | 2020-09-25 | 湖北省崇阳县君欢食品有限责任公司 | Preparation method of natural yeast fried dough twists |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190528 |