Fried dough twists assisting in reducing blood fat and production method of fried dough twists

A technology for assisting blood lipid lowering and production method, applied in baking, dough processing, baked food and other directions, can solve problems such as elevated blood lipids, and achieve the effects of lowering blood lipids, enriching nutrients, and preventing vascular sclerosis

Inactive Publication Date: 2015-11-04
WUHAN WANGZIYI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are few twists in the market that can help lower blood lipids. Many patients with hyperlipidemia can’t resist the temptation of delicious food. After eating ordinary twists, blood lipids will increase, causing pain to patients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Preparation of cooked powder:

[0039] Take 1kg of tartary buckwheat flour, 1kg of millet flour, 0.2kg of sunflower oil, and 0.2kg of olive oil, heat the vegetable oil to 200°C, stir the miscellaneous grain flour in the same direction, while adding the heated vegetable oil, and stir evenly;

[0040] Preparation of dough:

[0041] Take 0.5kg of tartary buckwheat flour, 1.5kg of oatmeal flour, 0.4kg of white wine, 1kg of water, knead the dough, and leave it to ferment for 5 hours.

[0042] Twist preparation:

[0043] (1) Take 0.2kg of red onion, remove the roots, wash it, cut it into cubes, put it in a container, add 1.5kg of red wine into the container, seal it and marinate for 2 days, then remove the pickled red onion from Filter out the red wine, set aside the onion, and set aside the wine;

[0044] (2) Take 0.2kg of fresh corn, 0.2kg of mung bean sprouts, 0.2kg of balsam pear, and 0.2kg of pepper. After washing, scald them in 0.5% boiling salt water for 10 seconds,...

Embodiment 2

[0050] Preparation of cooked powder:

[0051] Take 1kg of oat flour, 1kg of corn flour, 0.2kg of linseed oil, 0.2kg of borage oil, and 0.2kg of canola oil, heat the vegetable oil to 240°C, stir the miscellaneous grain flour in the same direction, while adding the heated vegetable oil, and stir evenly ;

[0052] Preparation of dough:

[0053] Take 2kg of tartary buckwheat flour, 0.3kg of white wine, 0.5kg of water, knead the dough, and leave it to ferment for 7 hours.

[0054] Twist preparation:

[0055] (1) Take 0.5kg of white onion, remove the roots, wash it, cut it into cubes, put it in a container, add 1kg of white wine to the container, seal it and marinate for 8 days, then remove the pickled white onion from white Strain out the wine, set aside the onion, and set aside the wine;

[0056] (2) Take 0.6kg of fresh corn, 0.5kg of mung bean sprouts, 0.3kg of bitter gourd, and 0.6kg of pepper. After washing, scald them in 2% boiling salt water for 1 minute, then quickly put t...

Embodiment 3

[0062] Preparation of cooked powder:

[0063] Take 0.5kg corn flour, 0.5kg barley flour, 0.5kg broad bean flour, 0.5kg sweet potato flour, 0.4kg canola oil, 0.4kg olive oil, heat the vegetable oil to 230°C, stir the corn flour in the same direction while adding the heated vegetable oil, stir well;

[0064] Preparation of dough:

[0065] Take 1kg of tartary buckwheat flour, 1kg of oat flour, 0.5kg of liquor, 0.9kg of water, knead the dough, and leave it to ferment for 6 hours.

[0066] Twist preparation:

[0067] (1) Take 0.4kg of red onion, remove the roots, wash it, cut it into cubes, put it in a container, add 2kg of white wine to the container, seal it and marinate for 6 days, then remove the pickled onion from the wine Filter out, the onion is set aside, the wine is set aside;

[0068] (2) Take 0.5kg of fresh corn, 0.6kg of mung bean sprouts, 0.6kg of balsam pear, and 0.5 of pepper. After washing, scald them in 1% boiling salt water for 30 seconds, then quickly put the...

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PUM

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Abstract

Fried dough twists assisting in reducing blood fat comprise components in percentage by weight as follows: 30%-47% of tartary buckwheat powder and / or oat powder, 2%-6% of corn, 2%-6% of mung bean sprouts, 2%-6% of bitter gourds, 2%-6% of pepper, 2%-6% of onions, 15%-26% of wine, 4%-20% of cooked powder and 11%-35% of leavening dough; a production method of the cooked powder is as follows: taking 10 parts of grain powder and 2-4 parts of vegetable oil, heating the vegetable oil to the temperature of 190-240 DEG C, stirring the grain powder in the same direction while adding the heated vegetable oil, and evenly stirring the mixture. The fried dough twists assisting in reducing the blood fat and the production method of the fried dough twists have the advantages as follows: 1, the fried dough twists with the tartary buckwheat powder and / or the oat powder used as a main raw material are provided, are nutritious and delicious and can assist in reducing the blood fat of hyperlipidemia patients; 2, the production method of the fried dough twists with the tartary buckwheat powder and / or the oat powder used as the main raw material is provided, nutrition of the fried dough twists produced with the method cannot be lost during production, and the fried dough twists are crisp and tasty.

Description

technical field [0001] The present invention relates to a kind of food and its preparation method, specifically a kind of fried dough twist and its preparation method. Background technique [0002] Twist is a traditional Chinese food, twisted with two or three strands of noodles and deep-fried. Twisted twists are very popular because they are crispy and delicious. However, traditional twists are fried, which leads to high oil content in twisted twists, and patients with hyperlipidemia should not eat them. [0003] There are few varieties of raw materials used in the twists on the market, most of which are only flour, with few nutrients and a single taste. [0004] The incidence of cardiovascular and cerebrovascular diseases is directly related to people's eating habits and intake of dietary nutrients. Diet can effectively control weight, balance blood pressure, lower cholesterol, reduce heart burden, and reduce the risk of disease. [0005] There are few twists in the mark...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 王自义王治民
Owner WUHAN WANGZIYI FOOD TECH CO LTD
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