Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fruit and vegetable vegetarian deep-fried dough stick and preparation method thereof

A technology of fruit and vegetable vegetarian and deep-fried dough sticks, which is applied in the field of stuffed deep-fried dough sticks and its preparation, which can solve the problems of single nutritional content and taste, unfavorable human health, not being a snack, etc., and achieve the effect of enriching nutrition

Inactive Publication Date: 2013-07-24
郑海鸿
View PDF4 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the production of deep-fried dough sticks is mainly still in the small workshop processing mode, with decentralized management, which not only has food safety problems, but also is not a snack that can be eaten at any time
And prior art deep-fried dough sticks are pasta products fried through high temperature, and nutritional labeling and mouthfeel are all very single, add alum, unfavorable to human health
Up to now, there has not been a kind of deep-fried dough stick food that can be produced industrially, and is rich in nutrition and beneficial to health.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0042] The preparation method of vegetable fried dough sticks of the present invention comprises the following steps:

[0043] 1. Ingredients: 1.2-3.2 parts of yeast, 0.8-1.5 parts of table salt, 2.3-3.1 parts of whey protein, 2.7-3.5 parts of transglutaminase and 33-34 parts of water according to the mass parts at room temperature of 20°C Add it into the H-25 dough mixer and stir evenly at a speed of 130r / min for 2min to obtain a batching solution. The H-25 dough mixer is produced by Qingdao Chaoqun Food Machinery Co., Ltd. Preferably, it is 1.5-2.8 parts of yeast, 0.9-1.3 parts of common salt, 2.5-2.9 parts of whey protein, 2.9-3.3 parts of transglutaminase, and 33.5 parts of water.

[0044] 2. For the first kneading, add 58-60 parts of wheat flour into the H-25 kneading machine, the speed is 200r / min, the time is 10min, and the dough is obtained. Preferably it is 58.5-59.5 parts of wheat flour.

[0045] 3. For the first proofing, put the dough into the FX-02 (36) proofin...

Embodiment 1

[0064] 1. Add 1.2 parts of yeast, 0.8 parts of salt, 2.3 parts of whey protein, 2.7 parts of transglutaminase and 33 parts of water into the H-25 dough mixer according to the mass parts at room temperature of 20°C and stir evenly. Rotating speed is 130r / min, and time is 2min to obtain batching solution.

[0065] 2. Add 58 parts of wheat flour into the H-25 dough mixer, the rotation speed is 200r / min, and the time is 10min to obtain dough. The H-25 dough mixer is produced by Qingdao Chaoqun Food Machinery Co., Ltd.

[0066] 3. Put the dough into the FX-02 (36) type proofer and proof for 10 minutes. The temperature of the proofer is 28°C and the relative humidity is 80%. The dough is proofed.

[0067] 4. Put the proofed dough into the H-25 dough mixer, the speed is 200r / min, and the time is 10min, to get the second dough. The FX-02 (36) proofing box is produced by Qingdao Chaoqun Food Machinery Co., Ltd.

[0068] 5. Put the secondary dough into the dough cutting machine, and ...

Embodiment 2

[0077] 1. Add 1.5 parts of yeast, 0.9 parts of salt, 2.5 parts of whey protein, 2.9 parts of transglutaminase and 33.5 parts of water into the H-25 dough mixer according to the mass parts at room temperature of 20°C and stir evenly. Rotating speed is 130r / min, and time is 2min to obtain batching solution.

[0078] 2. Add 59 parts of wheat flour into the H-25 dough mixer with a rotation speed of 200r / min and a time of 10min to obtain dough. The H-25 dough mixer is produced by Qingdao Chaoqun Food Machinery Co., Ltd.

[0079] 3. Put the dough into the FX-02 (36) type proofer, proof for 10 minutes, the temperature of the proofer is 29°C, and the relative humidity is 85%, to get proofed dough.

[0080] 4. Put the proofed dough into the H-25 dough mixer, the speed is 200r / min, and the time is 10min, to get the second dough. FX-02 (36) proofing box is produced by Qingdao Chaoqun Food Machinery Co., Ltd.

[0081] 5. The secondary dough is put into the dough cutting machine, and c...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a fruit and vegetable vegetarian deep-fried dough stick and a preparation method thereof, and aims at enabling the deep-fried dough stick to have rich nutrition. The fruit and vegetable vegetarian deep-fried dough stick comprises wrapper and filling according to the mass ratio of (1-4):(1-4), wherein the wrapper comprises the components of: 58-60 parts of wheat flour, 1.2-3.2 parts of yeast, 0.8-1.5 parts of table salt, 2.3-3.1 parts of whey protein, 2.7-3.5 parts of glutamine transaminase and 33-34 parts of water; and the filling is fruit filling or vegetable filling. The preparation method of the fruit and vegetable vegetarian deep-fried dough stick comprises the following steps of: blending, kneading dough, leavening, kneading dough for a second time, cutting, tabletting, leavening for a second time, preparing the filling, wrapping the filling by the wrapper, frying, draining oil and cooling. Compared with the prior art, the preparation method can be used for realizing the industrial processing of the deep-fried dough stick; and the deep-fried dough stick is crisp and delicious in surface layer and soft and tasty in interior, thus not only meeting the demand of people on taste, but also being rich in nutrition.

Description

technical field [0001] The invention relates to fried dough sticks and a preparation method thereof, in particular to fried dough sticks with stuffing and a preparation method thereof. Background technique [0002] Youtiao is a famous traditional snack in China. Fried dough sticks are also called "big fruit", "fried cypress" and so on. Fried dough sticks have a good taste and high nutritional value. They are rich in phosphorus, vitamin B5, crude fiber, calcium and high in energy. They are easily digested and absorbed by the human body and are deeply loved by people. However, at present, the production of deep-fried dough sticks mainly stays in the processing mode of small workshops, with decentralized operation, which not only has food safety problems, but also is not a snack that can be eaten at any time. And the deep-fried dough sticks of the prior art are pasta products fried through high temperature, and the nutritional labeling and mouthfeel are all very single, and a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/26A21D8/04
Inventor 郑海鸿
Owner 郑海鸿
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products