CN1606914A - Production method of alaum-free fried twisted dough sticks - Google Patents
Production method of alaum-free fried twisted dough sticks Download PDFInfo
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- CN1606914A CN1606914A CN 200310106648 CN200310106648A CN1606914A CN 1606914 A CN1606914 A CN 1606914A CN 200310106648 CN200310106648 CN 200310106648 CN 200310106648 A CN200310106648 A CN 200310106648A CN 1606914 A CN1606914 A CN 1606914A
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- fried twisted
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- twisted dough
- dough sticks
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Abstract
The present invention discloses a process for preparing no white alum deep-fried twisted dough sticks. The prepared deep-fried twisted dough sticks by said method has good tastiness and no harmful effect of white alum. The process is that, 45-50% of flour (by weight), 50-55% of water, 0.08-0.1% of salt, 0.08-0.1% of sodium carbonate and 0.08-0.1% of citric acid are mixed uniformly to obtain the dough with adequate hardness, cutting the dough into strips and deep frying it in oil to obtain the deep-fried twisted dough sticks which has more tastiness than the current method in which the white alum is used.
Description
Technical field
The present invention relates to a kind of preparation method of deep-fried twisted dough sticks, particularly a kind of preparation method of not aluminated deep-fried twisted dough sticks.
Background technology
Deep-fried twisted dough sticks are that people like the food eaten.Traditional preparation method all is placed with alum in the deep-fried twisted dough sticks raw material.Purpose is to make the deep-fried twisted dough sticks that explode crisp good to eat.But, contain aluminium element in the alum, lodge in the brain easily after entering human body.Reduce the absorbability of human body, even cause mental retard phosphorus.Therefore, people thirst for without alum the fried good to eat deep-fried twisted dough sticks of making always.
Summary of the invention
The objective of the invention is provides a kind of method of making no alum deep-fried twisted dough sticks in order to overcome the deficiency that prior art exists, and uses the method can explode the illeffects of making crisp good to eat deep-fried twisted dough sticks and needn't worrying alum easily.
The not aluminated method for deep-fried twisted dough sticks of the present invention is achieved by following technical proposals, by weight percentage flour 45-50%, water 50-55%, salt 0.08-0.1%, sodium carbonate 0.08-0.1% and edible citric acid 0.08-0.1% being mixed.Obtain the suitable face base of soft or hard, then the face base is cut into the fried system of fluid that strip is put into boiling.
The present invention not beneficial effect of aluminated method for deep-fried twisted dough sticks is not use alum during the course, but the deep-fried twisted dough sticks that finally obtain are more crisp good to eat when using alum.
The specific embodiment
Below in conjunction with embodiment invention is described further.
Mainly comprise following operation according to method for deep-fried twisted dough sticks proposed by the invention: the processing of the preparation of original material, face base and fried system.Describe in detail respectively below.
One, the preparation of material: adopt following prescription in the present embodiment, five kinds of materials wherein using are flour, water, salt, sodium carbonate and edible citric acid:
Flour 500 grams
Water 600 grams
Salt 10 grams
Sodium carbonate 10 grams
Citric acid 10 grams
At first salt 10 grams all are dissolved in the 600 gram water, salt solution is divided into two glasss; Edible citric acid 10 gram is dissolved in wherein in one glass of salt solution, it is joined in the 500 gram flour slowly stir evenly then; Sodium carbonate is dissolved in another glass salt solution, it is added in the flour that has mixed citric acid gradually, and knead.
Two, the preparation of face base: the flour for preparing in the above-mentioned operation was left standstill about 30 minutes, observe the soft or hard degree of dough, add a small amount of clear water in case of necessity again; The dough of becoming reconciled is pressed into thin slice, is cut into the strip that wide about 2cm is about 15cm again, the two ends of two noodles are pressed together, several circles are put at hand-held then its two ends, have so just obtained the dough stick base material.
Three, fried system: the deep-fried twisted dough sticks face base that obtains in the said process is put into the fluid of boiling, and the face base just expands and color burn gradually, and (decide on the oil temperature is different) promptly fried system finished in about 2～3 minutes, explodes that the deep-fried twisted dough sticks that are crisp to be isabelline.
Claims (1)
1. not aluminated method for deep-fried twisted dough sticks, it is characterized in that, by weight percentage flour 45-50%, water 50-55%, salt 0.08-0.1%, sodium carbonate 0.08-0.1% and edible citric acid 0.08-0.1% being mixed, obtain the suitable face base of soft or hard, then the face base is cut into the fried system of fluid that strip is put into boiling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310106648 CN1606914A (en) | 2003-10-16 | 2003-10-16 | Production method of alaum-free fried twisted dough sticks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310106648 CN1606914A (en) | 2003-10-16 | 2003-10-16 | Production method of alaum-free fried twisted dough sticks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1606914A true CN1606914A (en) | 2005-04-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200310106648 Pending CN1606914A (en) | 2003-10-16 | 2003-10-16 | Production method of alaum-free fried twisted dough sticks |
Country Status (1)
| Country | Link |
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| CN (1) | CN1606914A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933572A (en) * | 2010-08-10 | 2011-01-05 | 郝旭东 | Twisted cruller and preparation method thereof |
| CN101513203B (en) * | 2008-12-28 | 2011-06-01 | 李新民 | High-protein flavored and roasted twisted cruller |
| CN105432719A (en) * | 2015-11-13 | 2016-03-30 | 张如海 | Healthy deep-fried breadstick and preparation method of the healthy deep-fried breadstick |
-
2003
- 2003-10-16 CN CN 200310106648 patent/CN1606914A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513203B (en) * | 2008-12-28 | 2011-06-01 | 李新民 | High-protein flavored and roasted twisted cruller |
| CN101933572A (en) * | 2010-08-10 | 2011-01-05 | 郝旭东 | Twisted cruller and preparation method thereof |
| CN105432719A (en) * | 2015-11-13 | 2016-03-30 | 张如海 | Healthy deep-fried breadstick and preparation method of the healthy deep-fried breadstick |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |