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A kind of high-protein flavor fried dough sticks and its preparation method

A high-protein, flavor-rich technology, applied in pre-baked dough processing, baking, dough processing, etc., can solve the problems of low nutritional value, no health care function, and single taste of fried dough sticks, and achieve high protein content, rich aroma, and formula scientifically sound effects

Inactive Publication Date: 2015-11-18
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 flavor 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, Gentiana 2, Coltsfoot 3.5, Viola 4, Star Anise 3, Lilac Polygonum 2.

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

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

[0019] (2) Add double the amount of water to make a pulp of ghost needle grass, Gentiana chinensis, coltsfoot flower, zihuadiding, star anise, and lilac polygonum, filter and remove slag to obtain the medicinal juice;

[0020] (3)...

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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 relates to fried dough sticks, in particular to high-protein flavor fried dough sticks and a preparation method thereof. Background technique [0002] Deep-fried dough sticks are one of the traditional breakfasts in China and are widely welcomed by people. However, existing deep-fried dough sticks have a single taste, low nutritional value and no health care function, which can no longer meet the needs of consumers. Contents of the invention [0003] The purpose of the present invention is to provide a high-protein flavor fried dough sticks and a preparation method thereof. The present invention has the characteristics of being crispy, delicious and rich in nutrition. [0004] The technical scheme adopted in the present invention is: [0005] A high-protein flavor fried dough stick is characterized in that it is made from the following raw materials in parts by weight: [0006] Flour 120-130, milk 5-7, soybean protein powder 0.7-1.2, ...

Claims

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Application Information

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