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

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...

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 causes the aluminum of fried dough sticks to exceed the standard, and the law enforcement agencies have to ban it; For more than five hours, the dough needs to be kneaded in the middle. Therefore, to provide consumers with fresh fried dough sticks, they have to get up late at night or early in the morning every day.

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