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Five-spice-taste fried dough twists and making method thereof

A twist and aroma technology, applied in the field of five-flavored twist and its production, can solve problems such as difficult to meet consumers' dietary needs, and achieve the effects of accelerating blood circulation and metabolism, inhibiting arteriosclerosis, and facilitating processing

Inactive Publication Date: 2018-04-13
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

[0022] Embodiment 1: the making of five-flavor twist

[0023] (1) Fully mix extra-high-gluten flour, medium-gluten flour, five-spice powder and green tea powder;

[0024] (2) Add eggs and hot shortening in turn, stir and disperse evenly respectively; the oil temperature of the hot shortening is 90-110°C;

[0025] (3) Dissolve the white sugar with boiled water at 65-85°C, pour it into the mixture in step (2), and use a dough mixer to stir and mix for 3-5 minutes;

[0026] (4) Dissolve and activate the yeast and baking soda in water at 35°C, pour them into a dough mixer, continue stirring for 15-30 minutes, take them out, and obtain dough;

[0027] (5) After proofing the dough for 10-20 minutes, make it into a twist shape, and fry it with vegetable oil to obtain the five-flavored twist; the vegetable oil is refined rapeseed oil.

[0028] In the above steps, the composition of each raw material is as follows: 23 parts of extra-high-gluten flour, 2 parts of medium-gluten flour, ...

Embodiment 2

[0029] Embodiment 2: the making of five-flavor twist

[0030] The method in Example 1 is used for production. The difference is that in the steps, the composition of each raw material is as follows: 20 parts of extra-high-gluten flour, 5 parts of medium-gluten flour, 0.5 part of five-spice powder, 1 part of green tea powder, and 1 part of shortening , 5 parts of eggs, 3 parts of vegetable oil, 4 parts of sugar, 0.01 part of yeast, 0.1 part of baking soda, 0.1 part of edible salt; the shortening is lard, refined rapeseed oil, refined cottonseed oil according to the ratio of 5:3:2 The weight ratio is mixed; the vegetable oil is refined cottonseed oil.

Embodiment 3

[0031] Embodiment 3: the making of five-flavor twist

[0032] The method in Example 1 is used for production. The difference is that in the steps, the composition of each raw material is as follows: 25 parts of extra-high-gluten flour, 1 part of medium-gluten flour, 2 parts of five-spice powder, 0.2 part of green tea powder, and 3 parts of shortening , 1 part of egg, 7 parts of vegetable oil, 1 part of white sugar, 0.1 part of yeast, 1 part of edible salt; the shortening is mixed with lard, refined rapeseed oil and refined cottonseed oil according to the weight ratio of 3:5:1 Formed; the vegetable oil is pressed peanut oil.

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to five-spice-taste fried dough twists and a making method thereof. The five-spice-taste fried dough twists comprise the following raw materials in parts by weight: 20-25 parts of ultra-high gluten flour, 1-5 parts of middle gluten flour, 0.5-2 parts of five spice powder, 0.2-1 part of green tea powder, 1-3 parts of shortening, 1-5 parts of eggs, 3-7 parts of vegetable oil, 1-4 parts of white sugar, 0.01-0.1 part of yeast, 0-0.1 part of baking soda and 0.1-1 part of edible salt. The five-spice-taste frieddough twists provided by the invention are healthy to eat and have the efficacy of improving eyesight.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a five-flavor twisted 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] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/60A21D13/40A21D2/16
CPCA21D2/16A21D13/40A21D13/60
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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