Alum-free deep-fried dough sticks comprise the following raw materials: by weight, 500 parts of flour, 10-15 parts of edible baking soda, 50-75 parts of
brewing-type white vinegar, 5-6 parts of salt, 50-200 parts of eggs, 275-300 parts of water and 125-150 parts of
edible oil. A manufacture method of the
alum-free deep-dried dough sticks comprises the steps: stirring the
brewing-type white vinegar and the edible baking soda evenly; pouring the eggs and the salt into the water, scattering and melting, pouring the solution of the baking soda and the white vinegar into the water solution of the eggs and the salt, stirring evenly, pouring the solution into the flour, kneading to form dough, fermenting the dough, folding the kneading dough, brushing the
edible oil on the dough, and fermenting the dough; flattening the dough,
cutting the dough into strip-shaped dough blocks, lengthening two strips of the dough blocks which are buckled, putting the buckled strips of the dough blocks into an oil pan, frying until the buckled strips of the dough blocks are in a golden yellow color, and obtaining the
alum-free deep-dried dough sticks. The
alum-free deep-fried dough sticks and the manufacturing method have the advantages that alum is not added in the manufacture process, and the alum-free deep-dried dough sticks are
nutrient and healthy, golden yellow in color, soft and delicious. Meanwhile, ingredients are simple and practical, the alum-free deep-fried dough sticks are not affected by climate, and quality is stable.