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
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[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...
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