Alum-free deep-fried dough sticks and manufacture method thereof

A production method and technology of deep-fried dough sticks, which are applied in baking, dough processing, baked food, etc., can solve the problems of being easily affected by climate, human health damage, unstable quality, etc., and achieve golden color, simple ingredients, and good taste Effect

Inactive Publication Date: 2013-06-05
温中会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the addition of 2%-3% alum in traditional fried dough sticks, the taste is slightly astringent; it is easily affected by the climate, resulting in unstable quality; alum is a compound sulf

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1

[0024] 1. Pour 750g of white brewed vinegar and 125g of edible baking soda into a plastic container or a porcelain container and stir to melt the edible baking soda completely without sourness and astringency to prepare a solution of baking soda white vinegar;

[0025] 2. Pour 500g of eggs and 60g of table salt into 3000g of water, beat and melt to make it into an egg salt solution, then pour the prepared baking soda white vinegar solution into the prepared egg salt solution, stir evenly, and prepare the raw water;

[0026] 3. Gradually pour the prepared material water into 5000g flour and squeeze it into a dough. For 10 minutes, stretch the front part of the dough onto the dough and fold the surface, stretch the back part of the dough onto the dough Then stretch the left part of the dough onto the dough and twist the surface, stretch the right part of the dough onto the dough and twist the surface, repeat the sequence of stacking and twisting the dough until the d...

Example Embodiment

[0028] Example 2

[0029] 1. Pour 750g of brewed white vinegar and 150g of edible baking soda into a plastic container or a porcelain container, and stir to make the edible baking soda melt completely without sourness and astringency to prepare a solution of baking soda white vinegar;

[0030] 2. Pour 2000g of eggs and 50g of table salt into 2750g of water, beat and melt to make it into an egg salt solution, then pour the prepared baking soda white vinegar solution into the prepared egg salt solution, stir evenly, and prepare the raw water;

[0031] 3. Gradually pour the prepared material water into 5000g flour and squeeze it into a dough. For 20 minutes, stretch and stack the front part of the dough onto the dough and twist it, and stretch the back part of the dough onto the dough Then stretch the left part of the dough onto the dough and twist the surface, stretch the right part of the dough onto the dough and twist the surface, repeat the sequence of stacking and twisting the doug...

Example Embodiment

[0033] Example 3

[0034] 1. Pour 500g of brewed white vinegar and 100g of edible baking soda into a plastic container or a porcelain container, stir to make the edible baking soda melt completely without sourness and astringency, and prepare a solution of baking soda white vinegar;

[0035] 2. Pour 1250g of eggs and 55g of salt into 2800g of water, disperse and melt to make it into an egg salt solution, then pour the prepared baking soda white vinegar solution into the prepared egg salt solution, stir evenly, and prepare the raw water;

[0036] 3. Gradually pour the prepared material water into 5000g flour and squeeze it into a dough. For 15 minutes, stretch the front part of the dough onto the dough and fold it, and stretch the back part of the dough onto the dough. Then stretch the left part of the dough onto the dough and twist the surface, stretch the right part of the dough onto the dough and twist the surface, repeat the sequence of stacking and twisting the dough until the do...

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PUM

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Abstract

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.

Description

technical field [0001] The invention relates to alum-free fried dough sticks and a preparation method thereof. Background technique [0002] Deep-fried dough sticks are a traditional delicacy in my country. When making them, flour is mixed with a certain proportion of alum, alkali, and salt, and then fried. Because of its soft and delicious taste, it has been passed down to this day. However, due to the addition of 2%-3% alum in traditional fried dough sticks, the taste is slightly astringent; it is easily affected by the climate, resulting in unstable quality; alum is a compound sulfate substance containing aluminum, and aluminum has been officially determined by the World Health Organization As a food pollutant, long-term consumption of food containing alum will damage human health. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide alum-free fried dough sticks with healthy nutrition, no astringency and stable qu...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/34
Inventor 温中会
Owner 温中会
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