Fast deep-fried dough stick leavening agent and method for fast making deep-fried dough sticks

A fritter leavening agent and a technology for a leavening agent are applied in the fields of quick fritter leavening agent and rapid preparation of fritters, which can solve the problems of long dough rise time and excessive aluminum of fritters, so as to liberate productivity, improve yield, and shorten noodles. effect of time

Inactive Publication Date: 2014-06-04
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the content of aluminum in traditional fried dough sticks is 800-1300mg/kg, which is 8 to 13 times higher than the national limit
[0003] Therefore, fried dough stick masters are often confused by two problems: one is that traditional alum and alkali are used to make fried dough sticks, which always cause

Method used

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  • Fast deep-fried dough stick leavening agent and method for fast making deep-fried dough sticks
  • Fast deep-fried dough stick leavening agent and method for fast making deep-fried dough sticks
  • Fast deep-fried dough stick leavening agent and method for fast making deep-fried dough sticks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Table 3 Fried dough stick recipe

[0061]

[0062] The formula of the fast fried dough stick leavening agent is: sodium bicarbonate 42%, glucono-δ-lactone 10%, sodium dihydrogen phosphate 9%, malic acid 7%, calcium carbonate 7%, citric acid 6%, corn Starch 19%.

[0063] (1) Weighing: Weigh various raw materials according to the proportions in Table 3 above;

[0064] Note: Water temperature T=70-25℃=45℃

[0065] (2) Kneading dough: slow speed for 5 minutes, fast speed for 2 minutes, stir the dough evenly, and slightly stretch the gluten;

[0066] (3) Stand still: Divide the dough into small doughs of about 500g, brush the surface with oil, cover with film, let stand for 20 minutes, then take out the dough and set aside;

[0067] (4) Forming: Take out the dough, pull it into strips with a width of 8 to 10 cm, then let it rest for about 3 minutes, cut into small pieces of about 2 cm, press the two together, and fry them after stretching to prevent sticking Hand oil ...

Embodiment 2

[0070] Embodiments 2, 3, 4, 5, 6 The other steps of these embodiments are the same as in Example 1, except that the ingredients of the leavening agent are shown in Table 4.

[0071] The percentage by weight (%) of each component of the instant fried dough stick leavening agent of table 4 embodiment 1-6

[0072]

Embodiment 7

[0074] Table 5 Embodiment 7 Deep-fried Tiao Dough Formula

[0075]

[0076] (1) Weighing: Weigh various raw materials according to the proportions in Table 5 above, and the composition of the leavening agent for quick fried dough sticks is the same as that in Example 1;

[0077] Note: water temperature T=65℃-room temperature=65-25℃=40℃

[0078] (2) Kneading dough: 4 minutes at a slow speed, 1 minute at a fast speed, stir the dough evenly, and slightly stretch the gluten;

[0079] (3) Stand still: Divide the dough into small doughs of about 500g, brush the surface with oil, cover with film, let stand for 20 minutes, then take out the dough and set aside;

[0080] (4) Forming: Take out the dough, pull it into strips with a width of 8 to 10 cm, then let it rest for about 5 minutes, cut into small pieces of about 2 cm, press the two together, and fry them after stretching to prevent sticking Hand oil can also be used powder;

[0081] (5) Deep-frying: oil temperature 210°C, d...

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Abstract

The invention relates to a fast deep-fried dough stick leavening agent and a method for fast making deep-fried dough sticks. The fast deep-fried dough stick leavening agent comprises, by weight, 20%-60% of sodium bicarbonate, 5%-15% of glucono-delta-lactone, 1%-20% of sodium dihydrogen phosphate, 1%-20% of malic acid and 1%-20% of citric acid, wherein the total of the weight percentages of all the constituents is 100% actually. The method includes the steps that 100 parts of flour, 2-3 parts of fast deep-fried dough stick leavening agents, water, table salt and sugar are prepared by weighing; paste is evenly stirred till slight gluten appears and is then cut into small dough pieces, the surfaces of the small dough pieces are brushed over with butter and covered with thin films, and the small dough pieces are subjected to standing for 15-33 min; the dough pieces having been being subjected to standing are taken out and stretched into long strips, the long strips are subjected to standing and are then cut into small segments, and every two small segments are pressed together; formed dough pieces are deep-fried till the surfaces of the dough pieces turn golden yellow. By means of the fast deep-fried dough stick leavening agent and the method for fast making the deep-fried dough sticks, the speed of making the deep-fried dough sticks is improved, the quality of the deep-fried dough sticks is improved, and adverse effects on the human body are reduced.

Description

technical field [0001] The invention relates to a leavening agent for instant fried dough sticks and a method for rapidly preparing fried dough sticks. Background technique [0002] Deep-fried dough sticks are a kind of convenient food with high quality and low price, usually served as breakfast, and have a place in the catering industry. traditional method of making. Traditionally, alum and baking soda have been used to fry fritters. The deep-fried dough sticks that people often eat are first mixed with alum, alkali, salt and water in the flour to make a dough, and then fried at high temperature. Among them, alum is a compound salt with aluminum sulfate as the main component, which contains a large amount of aluminum. Experiments have proved that excessive intake of aluminum is harmful to the human body, and frequent consumption is harmful to health. Because this aluminum-containing substance, if deposited in the bone, can increase the density of bone tissue and become l...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D13/00
Inventor 杨清华俞学锋李知洪余明华姚鹃胡新平
Owner ANGELYEAST CO LTD
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