Manufacturing method of fried dough twist

A production method and technology of twisting, which can be used in baking, fried food, baked food, etc., can solve the problems of greasy, twisted peanut smell, etc., and achieve a good synergistic effect and a strong taste

Inactive Publication Date: 2015-12-09
SICHUAN SHENGHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the present invention provides a kind of twist making method, in order to improve the problem that the twist made by the existing twist making method has a fishy smell and is relatively greasy.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 of the present invention provides a kind of making method of fried dough twist, comprises the following steps:

[0025] a. material selection: selecting flour with a wet gluten content of 24%, the first added oil and the second added oil;

[0026] b. Dough fermentation: Pour flour into a container and add warm water to mix. The mass ratio of warm water to flour is 2:3, and the temperature of warm water is 50°C. Then add auxiliary materials into the container, stir and mix, and let it stand for 22 hours , fermented into old noodles;

[0027] Continue to add flour, warm water and food additives to the container, the mass ratio of the amount of flour and warm water added to the old noodles is 45:22:3, and leave it to ferment for 8 hours to obtain dough;

[0028] c. Forming: Cut the dough into strips to make a twist-shaped green body;

[0029] d. Frying: heat and refine the first added oil for 50 minutes, then add the second added oil, and continue refining f...

Embodiment 2

[0039] Embodiment 2 of the present invention provides a kind of making method of twist, comprises the following steps:

[0040] a. material selection: selecting flour with a wet gluten content of 26%, the first added oil and the second added oil;

[0041] b. Dough fermentation: Pour flour into a container and add warm water to mix. The mass ratio of warm water to flour is 1:2, and the temperature of warm water is 70°C. Then add auxiliary materials into the container, stir and mix, and let it stand for 26 hours , fermented into old noodles;

[0042] Continue to add flour, warm water and food additives to the container, the mass ratio of the amount of flour and warm water added to the old noodles is 55:27:3, and leave it to ferment for 12 hours to obtain dough;

[0043] c. Forming: Cut the dough into strips to make a twist-shaped green body;

[0044] d. Frying: heat and refine the first added oil for 70 minutes, then add the second added oil, and continue refining for 40 minut...

Embodiment 3

[0047] Embodiment 3 of the present invention provides a kind of making method of fried dough twist, comprises the following steps:

[0048] a. material selection: selecting flour with a wet gluten content of 25%, the first added oil and the second added oil;

[0049] b. Dough fermentation: Pour flour into a container and add warm water to mix. The mass ratio of warm water to flour is 2:3.5, and the temperature of warm water is 60°C. Then add auxiliary materials into the container, stir and mix, and let stand for 24 hours , fermented into old noodles;

[0050] Continue to add flour, warm water and food additives to the container, the mass ratio of the amount of flour and warm water added to the old noodles is 50:25:3, and leave it to ferment for 10 hours to obtain dough;

[0051] c. Forming: Cut the dough into strips to make a twist-shaped green body;

[0052] d. Frying: Heat and refine the first added oil for 60 minutes, then add the second added oil, and continue refining f...

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PUM

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Abstract

The invention provides a manufacturing method of fried dough twist, and relates to the technical field of food processing. The manufacturing method of the fried dough twist comprises the steps of selecting materials, dough kneading for fermentation, shaping, frying, and cooling packaging. The manufacturing method of the fried dough twist is simple in operation, high in production efficiency and high in practicability; the manufactured fried dough twist is moderate in sweetness, crispy in mouth feel, fragrant and full-bodied in flavor, free of raw taste, tasty, refreshing, and not greasy, and does not contain saccharin, thereby being suitable for wide-range popularization.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making fried dough twist. Background technique [0002] As we all know, mahua is a special snack of the Han nationality. It is made by twisting two or three strips of noodles together and frying them. The twist is golden and eye-catching, sweet and crisp, sweet but not greasy, fresh in taste, fragrant on the teeth and cheeks, delicious but not angry, rich in protein, amino acids, multi-vitamins and trace elements. Twist has moderate calories and low fat. It can be tasted casually or served with wine and tea. It is an ideal snack food. Nowadays, the method of making twists is not single, but the twists made by the existing twisting methods always have a raw fishy smell and are relatively greasy. Contents of the invention [0003] In view of this, the present invention provides a method for making twisted doughnuts, so as to improve the problems that the tw...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D13/40A21D13/60
Inventor 徐燕明
Owner SICHUAN SHENGHAI FOOD
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