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High-protein flavor fried bread stick and preparation method thereof

A high-protein, high-flavor technology, applied in the field of food processing, can solve the problems of fried dough sticks with a single taste, low nutritional value, and no health care function, and achieve the effect of scientific and reasonable formula, high protein content, and strong fragrance

Inactive Publication Date: 2014-02-12
邵玉华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fried dough sticks are one of the traditional breakfasts in China and are widely welcomed by people. However, the existing fried dough sticks have a single taste, low nutritional value, and no health care function, which can no longer meet the needs of consumers.

Method used

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Examples

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Effect test

Embodiment Construction

[0015] A high-protein flavored fried dough stick is characterized in that it is made from the following raw materials in parts by weight (kg):

[0016] Flour 120, milk 7, soybean protein powder 1.2, pomace 4, donkey-hide gelatin 3, rice wine 8, yeast 2, baking soda 0.8, olive oil 11, ginger 4, lotus meat 4, hawthorn 4, ghost needle grass 5, qinji 2, Coltsfoot 3.5, Viola 4, Star anise 3, Lilac Polygonum 2.

[0017] The preparation method of described high-protein flavored fried dough sticks, comprises the following steps:

[0018] (1) Beat the ginger with 4-5 times of water, and filter to obtain ginger juice; remove the core of the hawthorn, mix it with the lotus flesh and fry until fragrant, add the ginger juice and grind it uniformly, steam it in a steamer for 10-12 minutes;

[0019] (2) Double the amount of water to make a pulp, filter and remove the slag to obtain the medicinal juice;

[0020] (3) Dry the pomace and pulverize it superfinely to obtain poma...

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PUM

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Abstract

The invention provides a high-protein flavor fried bread stick and a preparation method thereof. The high-protein flavor fried bread stick is characterized by being made of the following raw materials in parts by weight: 120-130 parts of flour, 5-7 parts of milk, 0.7-1.2 parts of soy bean protein powder, 3-4 parts of fruit residues, 2-3 parts of donkey-hide gelatin, 8-9 parts of rice wine, 1-2 parts of yeast, 0.8-1 parts of sodium bicarbonate, 10-11 parts of olive oil, 3-4 parts of fresh ginger, 2-4 parts of lotus, 4-5 parts of hawthorn, 4-5 parts of sticktight, 2-3 parts of large-leaved gentian, 2-3.5 parts of flos farfarae, 3-4 parts of Chinese violet, 3-4 parts of Farfugium japonicum and 1-2 parts of ludwigia prostrate roxb. The fried bread stick is high in protein content and scientific and reasonable in formula, has aromatic flavor, has the effects of clearing heat and detoxicating, tonifying spleen and tonifying the kidney, tranquilizing mind by nourishing the heart, clearing heat for stretching the grain, moistening lung and descending qi and promoting flow of qi and blood circulation, and belongs to natural health care food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to fried dough sticks, in particular to a high-protein flavored fried dough stick and a preparation method thereof. Background technique [0002] Fried dough sticks are one of the traditional breakfast foods in China and are widely welcomed by people. However, the existing fried dough sticks have a single taste, low nutritional value and no health care function, which can no longer meet the needs of consumers. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to provide a high-protein flavored fried dough stick and a preparation method thereof. The present invention has the characteristics of crispy, delicious and rich nutrition. [0004] The technical scheme adopted in the present invention is: [0005] A high-protein flavored fried dough stick is characterized in that it is made of the following raw materials by weight: [0006] Flour 120-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A21D8/04
Inventor 邵玉华
Owner 邵玉华
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