Preparation method of fried dough twists without additives

Abstract

The invention discloses a preparation method of fried dough twists without additives, solving the problems of poor crisp taste of fried dough twists, damage to human body health, high oil absorption of fried dough twists existing in the traditional making of fried dough twists by inevitably adding food additives. The method of the invention comprises the following steps of: evenly mixing leaven and seasonings with water; adding flour and evenly kneading into dough; then, twisting the dough into long fried dough twists; and putting into a pot to fry, wherein high-temperature gluten breaking powder which accounts for 20-40 percent of the mass of the flour is also added to the raw materials and is prepared by the high-temperature anhydrous treatment of the flour. The invention has extremely simple production process, low production cost, no additive, low fat content and crisp taste without bitter taste and is suitable for all crowds.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of additive-free fried dough twist. Background technique [0002] In addition to the necessary flour, flour fertilizer, seasoning and oil, the traditional twist production must also add edible alkali and alum, or baking powder containing edible alkali and alum, and yeast. Alkali can remove the sour taste of the dough, improve toughness and Foaming, alum is a traditional food improver and leavening agent, which can make flour foam and expand. But edible alkali will destroy vitamin B1, B2 and vitamin C in food, thereby affecting the absorption and utilization of certain minerals by the human body, and alum, because its chemical composition is aluminum potassium sulfate, contains aluminum ions, so excessive intake will affect the human body. Absorption of ingredients such as iron and calcium can lead to osteoporosis, anemia, and even affect the development of nerve c...

AI Technical Summary

Problems solved by technology

But edible alkali will destroy vitamin B1, B2 and vitamin C in food, thereby affecting the absorption and utilization of certain minerals by the human body, and alum, because its chemical composition is aluminum potassium sulfate, contains aluminum ions, so excessive intake will affect the human body. The absorption of iron, calcium and other ingredients can lead to osteoporosis, anemia, and even affect the development of nerve cells. Therefore, it is desirable to use as little alkali and alum as possible when making twists

On the other hand, although the twist that has been added with edible alkali and alum presents the crispness of the traditional twist, it is difficult to avoid the problem of astringency in the mouth after eating due to the addition of additives.

For above-mentioned considerations, have adopting egg to replace alum and alkali to add, play the effect that flour is foamed bulky, but still there are following problems, (1) the purchase cost of egg is high, and adding amount is big (every 10 jin of flour needs to add 2-3 jin of eggs), which greatly increases the production cost; (2) eggs contain high cholesterol, which is not suitable for people with low-fat requirements such as high blood pressure, diabetes, and fatty liver; (3) adding eggs is also It can make the flour foam and expand, and can also make twists, but its crispy taste is much lower than that of traditional twists

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