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Method for making stuffed small fried dough twist
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A production method and technology of small twist, applied in baking, baked food, food science and other directions, can solve the problems of not being able to taste the compound flavor of crispy stuffing and noodles at the same time, unbalanced production capacity in peak season, and large single weight, etc. Improves aesthetics and taste, is easy to carry, and has a mellow taste
Active Publication Date: 2012-12-26
天津桂发祥十八街麻花食品股份有限公司
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Abstract
Description
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Problems solved by technology
Compared with the current leisure food industry, the profit points are concentrated in the traditional festivals, peak tourist periods, etc., and there is a contradiction between the production capacity in the off-season and the peak season. food
[0004] In addition, because the traditional twist making process needs to wrap the crispy stuffing in the noodles, it is not conducive to frying thoroughly when frying. Due to the large weight of a single piece, consumers cannot taste the compound flavor of crispy stuffing and noodles at the same time.
And the traditional twist oil content is about 40%, and it is easy to produce a feeling of satiety
Method used
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Embodiment 1
[0037] 10g stuffing and 10g noodles are stuffed with stuffing machine and divided into groups;
[0038] Use a noodle press to press the dough into a 1cm-thick sheet into a sandwich shape (face, stuffing, face);
[0039] The pressed dough is put into the plodder to ply, and according to the length of the finished product, it is divided into two stuffing strips of equal length;
[0040] Knead two stuffing strips into shape;
[0041] Put the shaped twisted doughnuts into soybean and peanut mixed oil at 100°C to 200°C and fry for 5 minutes, then take it out to get the finished product, weigh it 9.8g Cool and pack.
Embodiment 2
[0043] 10g stuffing and 20g noodles are stuffed with stuffing machine and divided into groups;
[0044] Use a noodle press to press the dough into a 2cm thick sheet into a sandwich shape (face, stuffing, face);
[0045] The pressed dough is put into the plodder to ply, and according to the length of the finished product, it is divided into two stuffing strips of equal length;
[0046] Knead two stuffing strips into shape;
[0047] Put the shaped twisted doughnuts into soybean and peanut mixed oil at 100°C to 200°C, fry for 10 minutes, then take them out to obtain the finished product, weigh 10.1g, cool down, and pack.
Embodiment 3
[0049] 10g stuffing and 35g noodles are stuffed with stuffing machine and divided into groups;
[0050] Use a noodle press to press the dough into a 3.5cm thick sheet into a sandwich shape (face, stuffing, face);
[0051] The pressed dough is put into the plodder to ply, and according to the length of the finished product, it is divided into two stuffing strips of equal length;
[0052] Knead two stuffing strips into shape;
[0053] Put the shaped twisted doughnuts into soybean and peanut mixed oil at 100°C to 200°C and fry for 15 minutes, then take them out to get the finished product, weigh ___ 10.3g, cool down, and pack.
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Abstract
The invention relates to a method for making stuffed small fried dough twists, which comprises the following steps: kneading dough, making stuff, dividing the dough into small balls, pressing pieces, pressing bars, cutting bars, inserting stuff bars, twisting and frying in oil. The method for making stuffed small fried dough twists, which is provided by the invention, retains the fragrant, sweet and crisp characteristics, the characteristics of long storage without getting soft and other characteristics of fried dough twists and retains the mixing ratio of stuff to flour to other auxiliary material in the conventional process. The fried dough twists made by the method are more elegant and offer a better mouthfeel; the gram weight of single fried dough twist is about 10 grams; the fried dough twists are convenient to eat and carry and can be packaged in novel cans and bags; and combining with the 'small size' locating characteristic, the stuffed small fried dough twists are suitable to be widely promoted as leisure food.
Description
technical field [0001] The invention belongs to the field of food processing, and relates to a process for making twisted doughnuts, in particular to a method for making small twisted twisted doughnuts with stuffing. Background technique [0002] Mahua is a special fried food in China. At present, it is mainly produced in Tianjin, Chongyang County of Hubei Province and Jishan County of Shanxi Province. Among them, only Tianjin Mahua contains stuffing. Among them, Tianjin Mahua is the most authentic. The century-old 18th Street Mahua shop, adhering to the traditional craftsmanship, has innovated through repeated exploration. The center of this Mahua is filled with assorted crispy fillings made from walnut kernels, peanut kernels, Fujian ginger, and osmanthus. After the twist is formed, put it into the oil pan and fry it thoroughly on low heat, then add rock sugar cubes, sprinkle with green and red silk and other small ingredients, so that the fried twist is sweet and crispy, ...
Claims
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Application Information
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