CN111328853A - Vegetable and fruit ingredient fried dough twist production method and fried dough twist - Google Patents
Vegetable and fruit ingredient fried dough twist production method and fried dough twist Download PDFInfo
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- CN111328853A CN111328853A CN202010357827.3A CN202010357827A CN111328853A CN 111328853 A CN111328853 A CN 111328853A CN 202010357827 A CN202010357827 A CN 202010357827A CN 111328853 A CN111328853 A CN 111328853A
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- fried dough
- vegetable
- dough twist
- fruit
- twists
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 29
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 28
- 239000004615 ingredient Substances 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims description 29
- 235000013312 flour Nutrition 0.000 claims description 20
- 210000001161 mammalian embryo Anatomy 0.000 claims description 16
- 238000005303 weighing Methods 0.000 claims description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 8
- 210000002257 embryonic structure Anatomy 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 238000002203 pretreatment Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims 1
- 235000017557 sodium bicarbonate Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 7
- 238000004140 cleaning Methods 0.000 description 6
- 235000000832 Ayote Nutrition 0.000 description 4
- 235000009854 Cucurbita moschata Nutrition 0.000 description 4
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 4
- 235000015136 pumpkin Nutrition 0.000 description 4
- 235000002722 Dioscorea batatas Nutrition 0.000 description 3
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 3
- 240000001811 Dioscorea oppositifolia Species 0.000 description 3
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 3
- 241000219094 Vitaceae Species 0.000 description 3
- 235000021021 grapes Nutrition 0.000 description 3
- 241000219122 Cucurbita Species 0.000 description 2
- 240000004244 Cucurbita moschata Species 0.000 description 2
- 244000070406 Malus silvestris Species 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000005299 abrasion Methods 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020384 spinach juice Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
Abstract
The invention discloses a method for making fried dough twists with vegetable and fruit ingredients, which relates to the field of food. The method has the advantages of simple preparation process, various mouthfeel of the fried dough twist, rich nutritional ingredients such as vitamins of vegetables and fruits, high nutritional value, and wide audience, and is suitable for both the old and the young.
Description
Technical Field
The invention relates to the field of food, in particular to a method for making fried dough twists by adopting vegetable and fruit ingredients and the fried dough twists.
Background
The fried dough twist is a Chinese special snack, two strands of three-strand strip-shaped dough are twisted together and fried by oil, and the fried dough twist is shaped to be worn and broken by abrasion, such as clothes and trousers. The fried dough twists in various places of China include Tianjin fried dough twists, Shanxi Jishan fried dough twists, Shaanxi salted yang fried dough twists, Hubei Chongyang fried dough twists, Su Hangzhou lotus root starch fried dough twists and the like. Wherein Tianjin is famous for hemp flowers, Shanxi Jishan fried dough twists are famous for crisps, Su Hang lotus root starch fried dough twists are famous for original process, and Hubei Chongyang fried dough twists are famous for small fried dough twists.
The two three-strand strip-shaped dough is twisted together and fried by oil. It is rich in protein, amino acids, vitamins and trace elements. The small fried dough twists have moderate calorie and low fat. The product can not only have leisure taste, but also be accompanied by wine and tea, and is an ideal leisure snack food.
The existing fried dough twist is complex in ingredients, but is rarely made of vegetable and fruit ingredients.
Disclosure of Invention
One of the objectives of the present invention is to provide a method for making fried dough twists with vegetable and fruit ingredients, which solves the problems of the prior art mentioned above, and adds vegetable and fruit as ingredients into fried dough twists.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides a method for making fried dough twists with vegetable and fruit ingredients, which comprises the following steps:
s1, weighing a proper amount of fresh vegetables and fruits, pretreating, crushing, filtering and taking filtrate;
s2, weighing appropriate amount of flour, baking powder and white sugar or salt according to a proportion;
s3, fully mixing and stirring the raw materials obtained in the steps S1 and S2 to obtain dough;
s4, putting the dough obtained in the step S3 into a fried dough twist machine, and discharging fried dough twist embryos;
s5, frying the fried dough twist embryo in hot oil at 160-180 ℃ until the fried dough twist embryo is crisp.
Preferably, the pre-treatment comprises taking edible parts of the vegetables and fruits, e.g. removing roots, peels, pits, etc., and then washing clean.
Preferably, the ratio of the flour, the baking powder and the white sugar or the salt is 5:0.001: 0.01.
Preferably, the step S2 further includes soda powder to make the color of the final fried dough twist better.
Preferably, the flour is one or more of corn, wheat, potato and buckwheat.
Preferably, the dough is leavened for 20-40 minutes in step 3.
Preferably, the step S2 further includes a proper amount of five spice powder; the flavor of the fried dough twist is salty by adding a proper amount of five spice powder into vegetable ingredients, and the original flavor of fruit juice can be kept without adding fruit ingredients.
The invention also provides the fried dough twist prepared by the vegetable and fruit ingredients.
Preferably, the food comprises 10 to 15 portions of vegetables and fruits, 20 to 30 portions of flour, 0.004 to 0.006 portion of baking powder and 0.04 to 0.06 portion of white sugar or salt.
Compared with the prior art, the invention has the following beneficial technical effects:
according to the making method of the fried dough twists with the vegetable and fruit ingredients and the fried dough twists, provided by the invention, the fresh fruit and vegetable juice is added into the ingredients, so that the nutritional ingredients such as abundant vitamins in vegetables and fruits can be reserved, the nutritional value of the fried dough twists is improved, the types of the fried dough twists are enriched, different fruits and vegetables can be added according to different people, the fried dough twists are various in taste, and the fried dough twists are suitable for people of all ages and are wide in audience.
Detailed Description
The invention aims to provide a method for making fried dough twists with vegetable and fruit ingredients, which adopts fresh fruit and vegetables as ingredients and enriches the types of fried dough twists.
The present invention will be described in further detail with reference to the following detailed description so that the above objects, features and advantages of the invention can be more clearly understood.
Example 1
Preparing fried dough twist: 12.5kg of fresh apples, 25kg of flour, 5g of baking powder and 50g of white sugar.
The making method of the fried dough twist comprises the following steps:
s1, weighing a proper amount of fresh apples (12.5 kg), removing cores, cleaning, crushing, filtering residues, and taking apple juice;
s2, weighing 25kg of corn flour, 5g of baking powder and 50g of white sugar;
s3, putting the raw materials obtained in the steps S1 and S2 into a dough mixer, and fully mixing and stirring to obtain dough; dough leavening for 30 minutes;
s4, putting the dough obtained in the step S3 into a fried dough twist machine, and discharging fried dough twist embryos;
s5, frying the fried dough twist embryo in hot oil at 170 ℃ until the fried dough twist embryo is crisp, and obtaining the finished fried dough twist.
Example 2
Preparing fried dough twist: 10kg of fresh spinach, 20kg of flour, 4g of baking powder and 40g of white sugar.
The making method of the fried dough twist comprises the following steps:
s1, weighing a proper amount of fresh spinach (10 kg), removing roots, cleaning, putting into a crusher, crushing, filtering residues, and taking spinach juice;
s2, weighing 20kg of wheat flour, 4g of baking powder, 40g of white sugar and 40g of five-spice powder;
s3, putting the raw materials obtained in the steps S1 and S2 into a dough mixer, and fully mixing and stirring to obtain dough; dough proofing for 35 minutes;
s4, putting the dough obtained in the step S3 into a fried dough twist machine, and discharging fried dough twist embryos;
s5, frying the fried dough twist embryo in hot oil at 180 ℃ until the fried dough twist embryo is crisp, and obtaining the finished fried dough twist.
Example 3
Preparing fried dough twist: 15 kg of oranges, 30kg of flour, 6g of baking powder and 60g of white sugar.
The making method of the fried dough twist comprises the following steps:
s1, weighing 10kg of oranges, cleaning, putting the oranges into a crusher, crushing, filtering residues, and taking orange juice;
s2, weighing 30kg of buckwheat flour, 6g of baking powder and 60g of white sugar;
s3, putting the raw materials obtained in the steps S1 and S2 into a dough mixer, and fully mixing and stirring to obtain dough; dough leavening for 30 minutes;
s4, putting the dough obtained in the step S3 into a fried dough twist machine, and discharging fried dough twist embryos;
s5, frying the fried dough twist embryo in hot oil at 160 ℃ for 4-5 minutes until the fried dough twist embryo is crisp, thus obtaining the finished fried dough twist.
Example 4
Preparing fried dough twist: 13kg of grapes, 28kg of flour, 5.5g of baking powder, 55g of white sugar and 55g of soda powder.
The making method of the fried dough twist comprises the following steps:
s1, weighing 13kg of grapes, cleaning, putting the grapes into a crusher, crushing, filtering residues, and taking grape juice;
s2, weighing 28kg of wheat flour, 5.5g of baking powder, 55g of white sugar and 55g of soda powder;
s3, putting the raw materials obtained in the steps S1 and S2 into a dough mixer, and fully mixing and stirring to obtain dough; dough leavening for 30 minutes;
s4, putting the dough obtained in the step S3 into a fried dough twist machine, and discharging fried dough twist embryos;
s5, frying the fried dough twist embryo in hot oil at the temperature of 160-170 ℃ for 4-5 minutes until the fried dough twist embryo is crisp, thus obtaining the finished fried dough twist.
Example 5
Preparing fried dough twist: 12kg of pumpkin, 24kg of flour, 4.8g of baking powder, 48g of salt and 48g of soda powder.
The making method of the fried dough twist comprises the following steps:
s1, weighing 12kg of pumpkins, cleaning, putting the pumpkins into a crusher, crushing, filtering residues, and taking pumpkin juice;
s2, weighing 24kg of wheat flour, 4.8g of baking powder, 48g of edible salt and 48g of soda powder;
s3, putting the raw materials obtained in the steps S1 and S2 into a dough mixer, and fully mixing and stirring to obtain dough; dough leavening for 30 minutes;
s4, putting the dough obtained in the step S3 into a fried dough twist machine, and discharging fried dough twist embryos;
s5, frying the fried dough twist embryo in hot oil at the temperature of 170-180 ℃ for 4-5 minutes until the fried dough twist embryo is crisp, thus obtaining the finished fried dough twist.
Example 6
Preparing fried dough twist: 11.5kg of Chinese yam, 22kg of flour, 4.2g of baking powder, 42g of salt and 42g of soda powder.
The making method of the fried dough twist comprises the following steps:
s1, weighing 11.5kg of Chinese yam, cleaning, putting into a crusher, crushing, filtering residues, and taking Chinese yam juice;
s2, weighing 22kg of wheat flour, 4.2g of baking powder, 42g of edible salt and 42g of soda powder;
s3, putting the raw materials obtained in the steps S1 and S2 into a dough mixer, and fully mixing and stirring to obtain dough; dough leavening for 30 minutes;
s4, putting the dough obtained in the step S3 into a fried dough twist machine, and discharging fried dough twist embryos;
s5, frying the fried dough twist embryo in hot oil at the temperature of 170-180 ℃ for 4-5 minutes until the fried dough twist embryo is crisp, thus obtaining the finished fried dough twist.
Claims (9)
1. The method for making the fried dough twists with the vegetable and fruit ingredients is characterized by comprising the following steps of:
s1, weighing a proper amount of fresh vegetables and fruits, pretreating, crushing, filtering and taking filtrate;
s2, weighing appropriate amount of flour, baking powder and white sugar or salt according to a proportion;
s3, fully mixing and stirring the raw materials obtained in the steps S1 and S2 to obtain dough;
s4, putting the dough obtained in the step S3 into a fried dough twist machine, and discharging fried dough twist embryos;
s5, frying the fried dough twist embryo in hot oil at 160-180 ℃ until the fried dough twist embryo is crisp.
2. A method of making fried dough twists with vegetable and fruit ingredients as claimed in claim 1, wherein said pre-treatment comprises taking edible portions of the vegetable and fruit and washing.
3. A method of making fried dough twists with vegetable and fruit mix according to claim 1, wherein the ratio of the flour, the baking powder, the white sugar or the salt is 5:0.001: 0.01.
4. A method of making fried dough twists with vegetable and fruit ingredients as claimed in claim 1, wherein step S2 further comprises baking soda.
5. A method of making fried dough twists with vegetable and fruit mix as claimed in claim 1, wherein the flour is selected from one or more of corn, wheat, potato, and buckwheat.
6. A method of making dough twists with vegetable and fruit ingredients according to claim 1, wherein the dough leavening in step 3 is for 20-40 minutes.
7. A method for making fried dough twists with vegetable and fruit ingredients according to claim 1, wherein step S2 further comprises a proper amount of five-spice powder.
8. A fried dough twist made by the method of any one of claims 1-7.
9. A fried dough twist with vegetable and fruit ingredients according to claim 8, wherein the fried dough twist comprises 10-15 parts of vegetable and fruit, 20-30 parts of flour, 0.004-0.006 part of baking powder and 0.04-0.06 part of white sugar or salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010357827.3A CN111328853A (en) | 2020-04-29 | 2020-04-29 | Vegetable and fruit ingredient fried dough twist production method and fried dough twist |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010357827.3A CN111328853A (en) | 2020-04-29 | 2020-04-29 | Vegetable and fruit ingredient fried dough twist production method and fried dough twist |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111328853A true CN111328853A (en) | 2020-06-26 |
Family
ID=71175328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010357827.3A Pending CN111328853A (en) | 2020-04-29 | 2020-04-29 | Vegetable and fruit ingredient fried dough twist production method and fried dough twist |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111328853A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114176102A (en) * | 2021-11-25 | 2022-03-15 | 重庆陈稳建麻花食品有限公司 | Making process and tool for fruit fried dough twists |
-
2020
- 2020-04-29 CN CN202010357827.3A patent/CN111328853A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114176102A (en) * | 2021-11-25 | 2022-03-15 | 重庆陈稳建麻花食品有限公司 | Making process and tool for fruit fried dough twists |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200626 |
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| WD01 | Invention patent application deemed withdrawn after publication |