Salty fried dough twist and preparation method thereof

A production method and twisting technology, which is applied in the direction of baking, fried food, dough processing, etc., can solve problems such as difficult to meet the dietary needs of consumers, and achieve the effects of rich taste, healthy use, and improved crispness

Inactive Publication Date: 2018-03-09
重庆市磁器口陈麻花食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the acceleration of people's life rhythm and the increasing pressure of work and study, the number of sub-healthy people in the society continues to rise. The high-sugar and high-oil characteristics of traditional twists have been difficult to meet consumers' demand for low-sugar and low-fat diets.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: the making of salty twist

[0027] (1) After the mung beans are washed, add 3-6 times the amount of water, boil on high heat, turn to low heat and simmer for 3 hours, let cool and filter, the filtrate is mung bean soup; stir the eggs into egg liquid; use sugar at 88°C Dissolve in boiled water to get sugar water;

[0028] (2) Mix extra-high-gluten flour, medium-gluten flour and sesame, and store the mixed flour in a freezer at -3°C for 20 minutes;

[0029] (3) After the shortening is heated to 170°C, pour it into the mixed flour, stir and mix evenly, stir and heat at 70°C for 3 minutes, and cool to room temperature;

[0030] (4) Pour mung bean soup, egg liquid, sugar water, edible salt and vegetable oil into the mixed flour in step (3) at the same time, and stir for 4 minutes with a dough mixer;

[0031] (5) Dissolve the yeast and baking soda in water at 35°C, pour them into a dough mixer, continue to stir for 20 minutes, take them out, and obtain dough; ...

Embodiment 2

[0034] Embodiment 2: the making of salty twist

[0035] (1) After washing mung beans, add 3 times the amount of water, boil on high heat, turn to low heat and simmer for 4 hours, let cool and filter, the filtrate is mung bean soup; stir eggs into egg liquid; use 85°C boiled water for sugar Dissolve to get sugar water;

[0036] (2) Mix extra-high-gluten flour, medium-gluten flour and sesame, and store the mixed flour in a freezer at 0°C for 15 minutes;

[0037] (3) After the shortening is heated to 150-200°C, pour it into the mixed flour, stir and mix evenly, stir and heat at 80°C for 2 minutes, and cool to room temperature;

[0038] (4) Pour mung bean soup, egg liquid, sugar water, edible salt and vegetable oil into the mixed flour in step (3) at the same time, and stir for 5 minutes with a dough mixer;

[0039] (5) Dissolve the yeast and baking soda in water at 35°C, pour them into the dough mixer, continue to stir for 15 minutes, take them out, and get the dough;

[0040]...

Embodiment 3

[0042] Embodiment 3: the making of salty twist

[0043] (1) After washing mung beans, add 6 times the amount of water, boil on high heat, turn to low heat and simmer for 2 hours, let cool and filter, the filtrate is mung bean soup; stir eggs into egg liquid; use 92°C boiled water for sugar Dissolve to get sugar water;

[0044] (2) Mix extra-high-gluten flour, medium-gluten flour and sesame, and store the mixed flour in a freezer at -5°C for 30 minutes;

[0045] (3) After the shortening is heated to 150°C, pour it into the mixed flour, stir and mix evenly, stir and heat at 80°C for 2 minutes, and cool to room temperature;

[0046] (4) Pour mung bean soup, egg liquid, sugar water, edible salt and vegetable oil into the mixed flour in step (3) at the same time, and stir for 5 minutes with a dough mixer;

[0047] (5) Dissolve the yeast and baking soda in water at 35°C, pour them into the dough mixer, continue to stir for 15 minutes, take them out, and get the dough;

[0048] (6...

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PUM

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Abstract

The invention belongs to the technical field of food processing and particularly relates to a salty fried dough twist and a preparation method thereof. The salty fried dough twist is prepared from thefollowing raw materials in parts by weight: 15-20 parts of super-high gluten flour, 5-10 parts of plain flour, 0.1-1 part of edible salt, 5-10 parts of mung beans, 1-3 parts of shortening, 2-6 partsof eggs, 4-7 parts of vegetable oil, 1-4 parts of white sugar, 0-0.5 part of sesame seeds, 0.01-0.1 part of yeast and 0.01-0.05 part of baking soda. The salty fried dough twist provided by the invention is crisp, has low grease content and is healthier to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a salted fried dough twist and a preparation method thereof. Background technique [0002] Ma Hua is a traditional fried snack of the Han nationality. It is dry, crisp, crisp and fragrant, and is deeply loved by diners. Twisted noodles are usually made by stretching, tightening, intertwining and twisting the noodles, and then frying them. With the acceleration of people's life rhythm and the increasing pressure of work and study, the number of sub-healthy people in the society continues to rise. The high-sugar and high-oil characteristics of traditional twists have been difficult to meet consumers' demand for a low-sugar and low-fat diet. Therefore, how to improve the method of making fried dough twist, so that it is more healthy and delicious to eat is a technical problem that needs to be solved urgently in this field. Contents of the invention [0003] T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/60A21D2/36
CPCA21D2/362A21D13/60
Inventor 陈建兵杨学武朱克林
Owner 重庆市磁器口陈麻花食品有限公司
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