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Method for preparing fried wheaten food
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A technology of pasta and flour, which is applied in the fields of dough processing, baked food, food science, etc. It can solve the problems of no crispy taste, hard pasta, unfavorable chewing, etc., and achieve the effect of easy storage, crisp skin and simple production method
Inactive Publication Date: 2012-07-04
董凤娇
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Summary
Abstract
Description
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Application Information
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Problems solved by technology
[0003] When frying pasta, there are generally disadvantages that the pasta is hard, not conducive to chewing, and has no crispy taste, and the variety is relatively single
Method used
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Effect test
Embodiment 1
[0013] A kind of preparation method of fried pasta, comprises the following steps:
[0014] (1) Add water and yeast to the flour to ferment to obtain dough;
[0015] (2) Mix 45Kg of leavened dough, 15Kg of dry flour, 4.5Kg of cooked sesame oil, 0.15Kg of baking powder, 0.3Kg of alkali, 6Kg of soft white sugar, and 5Kg of boiling water until the dough is smooth and tough;
[0016] (3) Make the dough into the desired shape;
[0017] (4) Fry the processed dough in an oil pan at 145-155°C.
Embodiment 2
[0019] A kind of preparation method of fried pasta, comprises the following steps:
[0020] (1) Add water and yeast to the flour to ferment to obtain dough;
[0021] (2) Mix 45Kg of leavened dough, 15Kg of dry flour, 4.5Kg of cooked sesame oil, 0.15Kg of baking powder, 0.3Kg of alkali, 6Kg of soft white sugar, and 5Kg of boiling water until the dough is smooth and tough;
[0022] (3) Make the dough into the desired shape;
[0023] (4) Fry the processed dough in an oil pan at 145-155°C.
Embodiment 3
[0025] A kind of preparation method of fried pasta, comprises the following steps:
[0026] (1) Add water and yeast to the flour to ferment to obtain dough;
[0027] (2) Mix 45Kg of leavened dough, 15Kg of dry flour, 4.5Kg of cooked sesame oil, 0.15Kg of baking powder, 0.3Kg of alkali, 6Kg of soft white sugar, and 5Kg of boiling water until the dough is smooth and tough;
[0028] (3) Make the dough into the desired shape;
[0029] (4) Fry the processed dough in an oil pan at 145-155°C.
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Abstract
The invention discloses a method for preparing fried wheaten food and relates to a method for preparing wheaten food. The method comprises the following steps: (1) adding water and yeast to flour to carry out leavening to obtain leavened dough; (2) fully stirring 45kg of leavened dough, 15kg of dry flour, 4.5kg of cooked siritch, 0.15kg of baking powder, 0.3kg of soda, 6kg of soft sugar and 5kg of boiling water until the dough is smooth and tenacious; (3) preparing the dough into the required shape; and (4) frying the formed dough into a frying pan at 145-155 DEG C. The method has the following beneficial effects: the leavened dough and the hot siritch are used for kneading dough and are different from the preparation raw materials of the existing fried wheaten food; the method is simple; and the wheaten food prepared by the method has crisp crust and good mouthfeel, enriches the variety of the wheaten food and is easy to preserve.
Description
technical field [0001] The invention relates to a preparation method of pasta, in particular to a preparation method of fried pasta. Background technique [0002] Pasta is a folk traditional food in my country and is widely loved by the people. Traditional noodles have eating methods such as steaming, boiling, and frying. [0003] When frying pasta, generally there is the shortcoming that pasta is hard, is not conducive to chewing, does not have crisp mouthfeel, and kind is relatively single. Contents of the invention [0004] The purpose of this invention is to provide a kind of preparation method of fried pasta. [0005] The present invention is achieved through the following technical solutions: [0006] A kind of preparation method of fried pasta, comprises the following steps: [0007] (1) Add water and yeast to the flour to ferment to obtain dough; [0008] (2) Mix 45Kg of leavened dough, 15Kg of dry flour, 4.5Kg of cooked sesame oil, 0.15Kg of baking powder, 0....
Claims
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Application Information
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