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Method for preparing alum-free potato fried steamed bread

A technology of potato and oil buns, which is applied in the field of preparation of alum-free potato oil buns, and can solve problems such as iron-deficiency anemia and major food safety hazards

Inactive Publication Date: 2015-09-02
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, alum needs to be added in the traditional production process, and excessive aluminum intake can cause symptoms such as Alzheimer's disease, rickets, and iron deficiency anemia
There are major food safety hazards

Method used

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  • Method for preparing alum-free potato fried steamed bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Such as figure 1 Shown, the present invention provides a kind of preparation method of alum-free potato steamed bun, comprising:

[0024] Step 1. Mix high-gluten flour, whole potato flour, whole egg liquid (including egg white liquid and egg yolk liquid, stir well) and angel yeast powder to obtain mixture A, add salt to warm water, stir until the salt is completely melted , to obtain salt water, wherein the temperature of warm water is 36 ~ 45 ° C; using microbial fermentation (yeast) and adding egg whole liquid to assist the leavening effect, completely abandoning the existing fermentation methods such as foaming powder and alum, not only played a good role. Fermentation effect, without artificial synthetic additives, green nutrition; potato powder and egg liquid are added to the raw material formula, which greatly improves the nutritional value of alum-free potato oil film and improves its flavor;

[0025] Step 2, adding the brine prepared in step 1 to mixture A, sti...

Embodiment 2

[0033] Select 200Kg high-gluten flour, 100Kg whole potato flour, 200Kg whole egg liquid, 3Kg yeast powder, 3Kg salt and 200Kg water.

[0034] The steamed buns were prepared according to the method disclosed in Example 1. The prepared steamed buns can be served with Hu spicy soup and tofu nao.

Embodiment 3

[0036] Select 300Kg high-gluten flour, 200Kg whole potato flour, 300Kg whole egg liquid, 5Kg yeast powder, 5Kg salt and 300Kg water.

[0037] The steamed buns were prepared according to the method disclosed in Example 1. The prepared steamed buns can be served with Hu spicy soup and tofu nao.

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Abstract

The invention discloses a method for preparing alum-free potato fried steamed bread. The method comprises the steps: mixing high-gluten flour, whole potato flour, whole egg liquid and yeast powder so as to obtain a mixture A, and preparing brine; adding the brine into the mixture A so as to obtain a mixture B; adding the mixture B into a dough kneading machine, and carrying out dough kneading so as to obtain finished dough; placing the finished dough in an environment with the temperature of 37-42 DEG C, and carrying out dough recovery; pressing the finished dough to prepare dough sheets with the thickness of 1-3mm; chopping the long-strip dough sheets into dough cakes with the diameter of 8-10cm; shaping the dough cakes so as to prepare elliptical fried dough; and frying for 5-10 minutes at the oil temperature of 160-230 DEG C, thereby obtaining the alum-free potato fried steamed bread. According to the method disclosed by the invention, no alum is added, and the whole potato flour and eggs are added into raw materials, so that the nutritional value is increased, and the flavor is improved; the prepared fried steamed bread is rich in oil incense, golden yellow in color and luster and rich in nutrition and is especially suitable for being eaten together with peppery spicy soup or jellied bean curd.

Description

technical field [0001] The invention relates to a method for preparing alum-free potato oil buns. Background technique [0002] Youmotou, also known as Miantuo or Laojiatou, can also be called Danpi Youtiao. It is a famous snack in Zhengzhou, Henan, and Henan people like to eat it as breakfast. However, alum needs to be added in the traditional production process. Excessive aluminum intake can cause symptoms such as Alzheimer's disease, rickets, and iron deficiency anemia. There are major food safety hazards. [0003] Whole potato flour has high nutritional value and is a globally recognized whole-nutrition food, which has attracted extensive attention and research. Generally speaking, fresh potatoes contain about 9-20% starch, 1.5-2.3% protein, 0.1-1.1% fat, and 0.6-0.8% crude fiber. Potato protein has high nutritional value, high digestibility, and is easily absorbed by the human body. Its quality is similar to that of animal protein and comparable to that of eggs. Pot...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L7/104
Inventor 张泓毕红霞刘倩楠戴小枫黄艳杰张荣胡宏海黄峰张春江张雪徐芬
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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