CN110915857A - Wheat seedling green juice brown sugar fried dough twists and preparation method thereof - Google Patents
Wheat seedling green juice brown sugar fried dough twists and preparation method thereof Download PDFInfo
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D13/40—Products characterised by the type, form or use
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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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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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
- A21D2/16—Fatty acid esters
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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
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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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Abstract
The invention relates to wheat seedling green juice brown sugar fried dough twists and a preparation method thereof. The invention adds the wheat seedling green juice and the brown sugar into the components, the wheat seedling green juice is adopted to replace water, the wheat seedling green juice contains rich chlorophyll, cellulose, vitamin A, C, E and B group, mineral calcium, magnesium, phosphorus, iron, selenium, super antioxidant SOD, fiber and beneficial enzyme, wherein the super antioxidant SOD can help to eliminate free radicals in the body and reduce the probability of cell damage or mutation carcinogenesis; the compatibility of the brown sugar and the wheat seedling green juice can further improve the nutritive value and the taste of the fried dough twist, further protect chlorophyll and cellulose in the wheat seedling green juice, prevent the loss of the chlorophyll, the cellulose, the vitamin A, C, E and the B group, and is green and environment-friendly health food.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to wheat seedling green juice brown sugar fried dough twists and a preparation method thereof.
Background
At present, the making methods and the tastes of the fried dough twists on the market are various, but the fried dough twists are rich in taste, low in nutritive value and low in making quality, and are easy to cause the phenomenon of excessive internal heat after being eaten in a troublesome way; with the increasing health care awareness of people, various fried dough twists beneficial to human health appear on the market, for example, the patent number is '201810275691.4', the patent name is 'purple sweet potato fried dough twists and a preparation method thereof', the nutritional value of the fried dough twists is improved by adding purple sweet potatoes containing anthocyanin into the components to be combined with the fried dough twists, meanwhile, the components of the fried dough twists contain shortening, the shortening usually contains hydrogenated vegetable oil, and the hydrogenated vegetable oil is trans-fat and extremely harmful to human bodies, so that the fried dough twists made of the fried dough twists are not healthy food. The fried dough twist is prepared by adopting a frying mode, and the preparation mode easily causes nutrient loss of components or easily destroys the nutrient components of food. In addition, the flour of the fried dough twist prepared by the formula has low protein content, so that the prepared fried dough twist has low gluten degree and viscosity, and the mouthfeel and chewiness of the fried dough twist are still to be greatly improved.
The green juice of wheat seedlings can eliminate the damage to the lung caused by absorbing acid gas, and can also reduce blood pressure, remove vivotoxin and promote blood circulation. It contains a lot of active mineral substances, protein, vitamins and trace elements, its molecular component structure is very similar to human blood molecule, and the wheat straw is the tender stem and leaf of wheat of gramineae, and is called wheat straw by Chinese medicine. The wheat seedlings recorded in ancient Chinese medical science can mainly eliminate alcoholic toxicity, sudden fever and alcoholic jaundice malnutrition, and have the excellent effects of diminishing inflammation, reducing fever, invigorating stomach, promoting digestion and dredging intestines and stomach.
Brown sugar contains about 95% of cane sugar, retains more nutrient components of cane sugar, is easier to digest and absorb by human bodies, can quickly supplement physical strength and enhance vitality, is also called oriental chocolate, and contains carbohydrate which can provide heat energy, and various elements such as malic acid, riboflavin, carotene, nicotinic acid, trace elements of manganese, zinc, chromium and the like which are indispensable to the growth and development of human bodies. If the fried dough twist can be combined with fried dough twist, not only can the color phase and the taste phase be improved, but also the nutritional value can be improved, and the fried dough twist is purely natural, does not contain any chemical additive, accords with the national green food standard, and is particularly suitable for the concept of green and environment-friendly of people.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the wheat seedling green juice brown sugar fried dough twists and the preparation method thereof, wherein the wheat seedling green juice, the brown sugar and the fried dough twists are combined for use, so that not only can the hue and the taste of the fried dough twists be retained, but also the nutritional values of the wheat seedling green juice and the brown sugar can be retained. The invention is realized by the following technical scheme:
a wheat seedling green juice brown sugar fried dough twist comprises the following components in parts by weight: 30-50% of wheat seedling green juice, 5-10% of brown sugar, 10-25% of extra-high gluten snowflake powder, 10-20% of medium gluten snowflake powder, 1-10% of specially processed animal oil, 1-5% of eggs, 5-12% of pure vegetable oil, 1-15% of sesame, 1-5% of yeast and 0.1-0.8% of baking soda.
Preferably, the specially processed animal oil comprises a mixture of more than two of lard, beef tallow, mutton fat and marine animal oil, and the preparation method of the specially processed animal oil comprises the following steps: the method is characterized in that caustic soda solution is added into the animal oil, and the weight ratio of the caustic soda solution to the animal oil is 1: 20; free fatty acid, phosphoric acid and viscous protein in the alkaline solution can be hydrolyzed with animal oil to remove impurities such as fatty acid, phosphoric acid and viscous protein; and then purifying the hydrated animal oil by adopting a high-temperature steam method so as to obtain the specially processed animal oil. The specially processed animal oil can ensure that the product is very crisp and has good taste even if the shortening is not added, and effectively solves the problem that the addition of the shortening is harmful to human bodies when the shortening is generally added into the current fried products.
Preferably, the protein content of the extra-high gluten snowflake powder is more than 12%.
Preferably, the protein content of the cercus intermedia snowflake powder is 12% -15%.
Preferably, the protein content of the extra-high gluten snowflake powder is more than 14%.
Preferably, the protein content of the extra-high gluten snowflake powder is more than 25%.
Preferably, the protein content of the extra-high gluten snowflake powder is more than 30%. The addition of extra-high gluten snowflake powder and medium gluten snowflake powder and the design of the protein content of the extra-high gluten snowflake powder and the medium gluten snowflake powder can enable the gluten degree of the product to be maximum and the viscosity to be best, so that the product has the best mouthfeel biting stiffness, and the problem of poor mouthfeel biting stiffness of the conventional fried dough twists is solved.
Preferably, the specially processed animal oil comprises a blend of tallow and mutton tallow.
Preferably, the specially processed animal oil comprises a blend of mutton oil and marine oil.
Preferably, the specially processed animal oil comprises a blend of tallow, mutton tallow and marine oil.
Preferably, the pure vegetable oil comprises one or more of cottonseed oil, hemp oil, peony seed oil, palm oil, walnut oil, coconut oil, olive oil and the like.
Preferably, the invention also provides a preparation method of the wheat seedling green juice brown sugar fried dough twist, which comprises the following steps: step a, cultivating the germinated wheat seedlings for 7-10 days, harvesting the wheat seedlings, putting the wheat seedlings into a grinder, and adding purified water, wherein the weight ratio of the wheat seedlings to the added purified water is 7: 3, grinding the wheat seedlings at the speed of 1300-.
And b, putting the extra-high gluten snowflake powder, the medium gluten snowflake powder and the sesame into a stirring cylinder for uniform stirring, and then putting the specially processed animal oil and the eggs into the stirring cylinder for uniform stirring.
Step c, heating part of the wheat seedling green juice to 50 ℃, adding brown sugar and maltose, stirring and stirring uniformly to obtain a mixture A, then heating the rest wheat seedling green juice to 35 ℃, adding yeast and baking soda, stirring uniformly to obtain a mixture B, and then cooling the mixture B to room temperature.
And d, respectively putting the mixture A and the cooled mixture B into a stirring cylinder, uniformly stirring to obtain a mixed material, standing and proofing the mixed material for 25-40 minutes, then starting the stirring cylinder again to stir at a high speed for 1-10 minutes, setting the high-speed stirring speed to 2000-3000 revolutions per minute, taking out the mixed material in the stirring cylinder after molding, standing and proofing again for 25-35 minutes, and slowly baking the mixed material in a baking box at a low temperature, wherein the temperature of the baking box is set to be 80-95 ℃, the baking time is 30-60 minutes, and the baked mixed material is prepared into the fried dough twist finished product. The method adopts a low-temperature slow baking mode to replace high-temperature frying so as to avoid serious loss of nutrients of all components.
The invention relates to wheat seedling green juice brown sugar fried dough twists and a preparation method thereof. The invention adds the wheat seedling green juice and the brown sugar into the components, the wheat seedling green juice is adopted to replace water, the wheat seedling green juice contains rich chlorophyll, cellulose, vitamin A, C, E and B group, mineral calcium, magnesium, phosphorus, iron, selenium, super antioxidant SOD, fiber and beneficial enzyme, wherein the super antioxidant SOD can help to eliminate free radicals in the body and reduce the probability of cell damage or mutation carcinogenesis; while brown sugar contains about 95 percent of cane sugar, retains more nutrient components of the cane sugar, is easier to digest and absorb by human bodies, so as to realize the effects of quickly supplementing physical strength and increasing vitality, and the brown sugar not only contains carbohydrate which can provide heat energy, it also contains malic acid, riboflavin, carotene, nicotinic acid and microelements such as manganese, zinc and chromium which are indispensable for the growth and development of human body, the compatibility of the brown sugar and the wheat seedling green juice can further improve the nutritive value and the taste of the fried dough twist, it can further protect chlorophyll, cellulose, vitamin A, C, E and B group in the green juice of wheat seedling, so as to prevent the loss of chlorophyll, cellulose, vitamin A, C, E and B group, and the fried dough twist made by the formula, the weight ratio and the making method has rich nutritive value and better taste; in addition, the baking soda is added into the components, the baking soda and the wheat seedling green juice are used in a compatible mode, and the baking soda and the wheat seedling green juice can neutralize gastric acid to promote digestion of organisms and kidney excretion, so that hyperuricemia can be relieved, and the health-care food is green and environment-friendly and has no influence on human health.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
Example 1:
a wheat seedling green juice brown sugar fried dough twist comprises the following components in parts by weight: 41.4% of wheat seedling green juice, 6% of brown sugar, 22% of extra-high gluten snowflake powder, 12% of medium gluten snowflake powder, 4% of specially processed animal oil, 3% of eggs, 6% of pure vegetable oil, 3% of sesame, 2% of yeast and 0.6% of baking soda.
In one embodiment, the specially processed animal oil comprises a mixture of two or more of lard, beef tallow, mutton tallow and marine animal oil, and the method for preparing the specially processed animal oil comprises the following steps: the method is characterized in that caustic soda solution is added into the animal oil, and the weight ratio of the caustic soda solution to the animal oil is 1: 20; free fatty acid, phosphoric acid and viscous protein in the alkaline solution can be hydrolyzed with animal oil to remove impurities such as fatty acid, phosphoric acid and viscous protein; and then purifying the hydrated animal oil by adopting a high-temperature steam method so as to obtain the specially processed animal oil.
In one embodiment, the protein content of the extra-high gluten snowflake powder is more than 12%.
In one embodiment, the protein content of the cercus intermedia snowflake powder is 12% -15%. Preferably, the protein content of the cercus intermedia snowflake powder is 13% or 14%.
In one embodiment, the protein content of the extra-high gluten snowflake powder is 18%.
In one embodiment, the protein content of the extra-high gluten snowflake powder is 27%.
In one embodiment, the protein content of the extra-high gluten snowflake powder is 35%.
In one embodiment, the specially processed animal oil comprises a blend of tallow and mutton tallow.
In one embodiment, the specially processed animal oil comprises a blend of mutton oil and marine oil.
In one embodiment, the specially processed animal oil comprises a blend of tallow, mutton tallow, and marine oils.
In one embodiment, the pure vegetable oil comprises a mixture of cottonseed oil, hemp oil, and peony seed oil.
Example 2:
a wheat seedling green juice brown sugar fried dough twist and a preparation method thereof are disclosed, which comprises the following components in percentage by weight: 32.7% of wheat seedling green juice, 7% of brown sugar, 12% of extra-high gluten snowflake powder, 15% of medium gluten snowflake powder, 6% of specially processed animal oil, 4% of eggs, 11% of pure vegetable oil, 8% of sesame, 4% of yeast and 0.3% of baking soda.
In one embodiment, the specially processed animal oil comprises a mixture of two or more of lard, beef tallow, mutton tallow and marine animal oil, and the method for preparing the specially processed animal oil comprises the following steps: the method is characterized in that caustic soda solution is added into the animal oil, and the weight ratio of the caustic soda solution to the animal oil is 1: 20; free fatty acid, phosphoric acid and viscous protein in the alkaline solution can be hydrolyzed with animal oil to remove impurities such as fatty acid, phosphoric acid and viscous protein; and then purifying the hydrated animal oil by adopting a high-temperature steam method so as to obtain the specially processed animal oil.
In one embodiment, the protein content of the extra-high gluten snowflake powder is more than 12%.
In one embodiment, the protein content of the cercus intermedia snowflake powder is 12% -15%. Preferably, the protein content of the cercus intermedia snowflake powder is 13% or 14%.
In one embodiment, the extra-high gluten snowflake powder has a protein content of 14%.
In one embodiment, the protein content of the extra-high gluten snowflake powder is more than 32%.
In one embodiment, the protein content of the extra-high gluten snowflake powder is 38%.
In one embodiment, the specially processed animal oil comprises a blend of tallow and mutton tallow.
In one embodiment, the specially processed animal oil comprises a blend of mutton oil and marine oil.
In one embodiment, the specially processed animal oil comprises a blend of tallow, mutton tallow, and marine oils.
In one embodiment, the pure vegetable oil comprises a blend of peony seed oil, palm oil, walnut oil, and coconut oil.
Example 3:
a wheat seedling green juice brown sugar fried dough twist and a preparation method thereof are disclosed, which comprises the following components in percentage by weight: 34% of wheat seedling green juice, 9% of brown sugar, 12% of extra-high gluten snowflake powder, 18% of medium gluten snowflake powder, 8% of specially processed animal oil, 4% of eggs, 8% of pure vegetable oil, 4% of sesame, 2.5% of yeast and 0.5% of baking soda.
In one embodiment, the specially processed animal oil comprises a mixture of two or more of lard, beef tallow, mutton tallow and marine animal oil, and the method for preparing the specially processed animal oil comprises the following steps: the method is characterized in that caustic soda solution is added into the animal oil, and the weight ratio of the caustic soda solution to the animal oil is 1: 20; free fatty acid, phosphoric acid and viscous protein in the alkaline solution can be hydrolyzed with animal oil to remove impurities such as fatty acid, phosphoric acid and viscous protein; and then purifying the hydrated animal oil by adopting a high-temperature steam method so as to obtain the specially processed animal oil.
In one embodiment, the protein content of the extra-high gluten snowflake powder is more than 12%.
In one embodiment, the protein content of the cercus intermedia snowflake powder is 12% -15%. Preferably, the protein content of the cercus intermedia snowflake powder is 13% or 14%.
In one embodiment, the protein content of the extra-high gluten snowflake powder is 19%.
In one embodiment, the protein content of the extra-high gluten snowflake powder is 27%.
In one embodiment, the protein content of the extra-high gluten snowflake powder is 39%.
In one embodiment, the specially processed animal oil comprises a blend of tallow and mutton tallow.
In one embodiment, the specially processed animal oil comprises a blend of mutton oil and marine oil.
In one embodiment, the specially processed animal oil comprises a blend of tallow, mutton tallow, and marine oils.
In one embodiment, the pure vegetable oil comprises a blend of cottonseed oil, hemp oil, peony seed oil, palm oil, and walnut oil.
In one embodiment, the embodiments 1 to 3 are respectively prepared by the preparation method of the present invention, and the preparation method comprises: step A, cultivating the germinated wheat seedlings for 7-10 days, harvesting the wheat seedlings, putting the wheat seedlings into a grinder, and adding purified water, wherein the weight ratio of the wheat seedlings to the added purified water is 7: 3, grinding the wheat seedlings at the speed of 1300-.
And step B, putting the extra-high gluten snowflake powder, the medium gluten snowflake powder and the sesame into a stirring cylinder for uniform stirring, and then putting the specially processed animal oil and the eggs into the stirring cylinder for uniform stirring.
Step C, heating part of the wheat seedling green juice to 50 ℃, adding brown sugar and maltose, stirring and uniformly stirring to obtain a mixture A, wherein the wheat seedling green juice heated to 50 ℃ can be easily fused with the maltose, but the loss of the nutrient substances of the wheat seedling green juice and the maltose is not influenced; then, heating the residual wheat seedling green juice to 35 ℃, adding yeast and baking soda, and uniformly stirring to obtain a mixture B, wherein the wheat seedling green juice at 35 ℃ can be easily and uniformly mixed with the baking soda, and the loss of chlorophyll and cellulose of the wheat seedling green juice is not influenced; then, mixture B was cooled to room temperature.
And D, respectively putting the mixture A and the cooled mixture B into a stirring cylinder, uniformly stirring to obtain a mixed material, standing and proofing the mixed material for 25-40 minutes, then starting the stirring cylinder again to stir at a high speed for 1-10 minutes, setting the high-speed stirring speed to 2000-3000 revolutions per minute, taking out the mixed material in the stirring cylinder after molding, standing and proofing again for 25-35 minutes, and slowly baking the mixed material in a baking box at a low temperature, wherein the temperature of the baking box is set to be 80-95 ℃, the baking time is 30-60 minutes, and the baked mixed material is prepared into the fried dough twist finished product. The method adopts a low-temperature slow baking mode to replace high-temperature frying so as to avoid serious loss of nutrients of all components.
The results of taking 100g of the wheat seedling green juice brown sugar fried dough twists prepared by the formula, weight ratio and preparation method of examples 1-3 respectively and measuring the average content of chlorophyll and cellulose (vitamin A, C, E and B group) by spectrophotometry, then converting the average content of chlorophyll into the total formula weight after mixing and before baking to Xmg/kg, then taking 100g of the fried dough twists of examples 1, 2 and 3 after mixing and before baking respectively and measuring the average content of cellulose (vitamin A, C, E and B group) Ymg/kg by spectrophotometry are shown in the following table:
from the data in the above table, it can be seen that the loss of chlorophyll and cellulose (vitamin A, C, E and B group) before and after baking is not large, the loss rate of chlorophyll and cellulose (vitamin A, C, E and B group) before and after baking is 5% -9%, namely the loss rate is less than 9%, so the invention adds wheat seedling green juice to replace the water and flour used in the traditional method, and combines the wheat seedling green juice with brown sugar, so the fried dough twist made by the formula, weight ratio and preparation method of the invention contains abundant chlorophyll and cellulose (vitamin A, C, E and B group), because the wheat seedling green juice can eliminate the damage to the lung caused by absorbing acid gas, it can not only reduce blood pressure, eliminate toxin in vivo and promote blood circulation, it also contains a large amount of active minerals, proteins, vitamins and trace elements; the brown sugar has the essential malic acid, riboflavin, carotene, nicotinic acid and trace elements such as manganese, zinc, chromium and the like for the growth and development of human bodies, and the wheat seedling green juice, the brown sugar and other components are combined for use, so that the fried dough twist prepared by the invention has the excellent effects of invigorating stomach, promoting digestion and dredging intestines and stomach, the fried dough twist can become a healthy health food, and the defects that the traditional fried food is easy to get inflamed and is not good for human health are effectively overcome.
The present invention is not limited to the above-mentioned preferred embodiments, and any other products similar or identical to the present invention, which can be obtained by anyone based on the teaching of the present invention, fall within the protection scope of the present invention.
Claims (10)
1. The wheat seedling green juice brown sugar fried dough twist is characterized in that: comprises the following components in percentage by weight: 30-50% of wheat seedling green juice, 5-10% of brown sugar, 10-25% of extra-high gluten snowflake powder, 10-20% of medium gluten snowflake powder, 1-10% of specially processed animal oil, 1-5% of eggs, 5-12% of pure vegetable oil, 1-15% of sesame, 1-5% of yeast and 0.1-0.8% of baking soda.
2. The wheat seedling green juice brown sugar fried dough twist of claim 1, wherein: the protein content of the extra-high gluten snowflake powder is more than 12%.
3. The wheat seedling green juice brown sugar fried dough twist of claim 1, wherein: the protein content of the Chinese gooseberry powder is 12-15%.
4. The wheat seedling green juice brown sugar fried dough twist of claim 2, wherein: the protein content of the extra-high gluten snowflake powder is more than 14%.
5. The wheat seedling green juice brown sugar fried dough twist of claim 2, wherein: the protein content of the extra-high gluten snowflake powder is more than 25%.
6. The wheat seedling green juice brown sugar fried dough twist of claim 2, wherein: the protein content of the extra-high gluten snowflake powder is more than 30%.
7. The wheat seedling green juice brown sugar fried dough twist of claim 1, wherein: specially processed animal oils include a mixture of tallow and mutton tallow.
8. The wheat seedling green juice brown sugar fried dough twist of claim 1, wherein: the specially processed animal oil comprises a mixture of mutton oil and marine animal oil.
9. The wheat seedling green juice brown sugar fried dough twist of claim 1, wherein: the specially processed animal oil comprises a mixture of tallow, mutton tallow and marine oil.
10. The wheat seedling green juice brown sugar fried dough twist of claim 1, wherein: the pure vegetable oil comprises one or more than two of cottonseed oil, hemp oil, peony seed oil, palm oil, walnut oil, coconut oil and olive oil.
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| CN111296525A (en) * | 2020-04-13 | 2020-06-19 | 东莞市傻二哥食品有限公司 | Deep processing method of fried dough twists |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111296525A (en) * | 2020-04-13 | 2020-06-19 | 东莞市傻二哥食品有限公司 | Deep processing method of fried dough twists |
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