Method for preparing manual zucchini fried dough twists

A technology for zucchini and twist, which is applied to the field of manual twist preparation of zucchini, can solve the problems of complex production method, limited nutritional value, single taste, etc., and achieves the effects of avoiding nutrient loss, unique taste and improving production efficiency.

Inactive Publication Date: 2015-12-23
NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But along with the continuous improvement of living standards, people's requirements for daily food are also constantly improved, especially the health and greenness of food are also pursued while paying attention to nutritional balance. The three high risks of high protein and high fat, long-term consumption is prone to obesity, and the nutritional value has certain limitations, and the taste is single, and the production method is relatively complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of zucchini manual twist, it is prepared by following steps:

[0017] (1) First peel and clean the fresh commercially available zucchini and edamame, and dry them; cut the zucchini into 2 cm wide cubes, put the cut zucchini and edamame together in water vapor for airtight vacuum fumigation, and the steam temperature is 180- 185 degrees, steam for 12 minutes to soften, then take out the zucchini and edamame and put them into a beater to make a puree for later use;

[0018] (2) Clean the millet, then put it into a beater to make a puree, mix the millet and zucchini puree, edamame puree, mushrooms, shiitake mushrooms, raw eggs, brown sugar, chicken essence, Shu salt, water, sodium sorbate , Baking powder is stirred and mixed evenly to form a ball; the ratio of the above-mentioned raw materials is: 25 parts by weight of millet, 30 parts by weight of pureed zucchini, 8 parts by weight of mashed edamame, 8 parts by weight of mushroom, 1.0 part by ...

Embodiment 2

[0021] A kind of preparation method of zucchini manual twist, it is prepared by following steps:

[0022] (1) Peel and clean the fresh commercially available zucchini and edamame, and dry them in the air; cut the zucchini into 1-2.5 cm wide cubes, put the cut zucchini and edamame together into water vapor for airtight vacuum fumigation, and the temperature of the steam is 150-210 degrees, steam for 10-15 minutes to soften, then take out the zucchini and edamame together and put them into a beater to make a puree for later use;

[0023] (2) Clean the millet, then put it into a beater to make a puree, mix the millet and zucchini puree, edamame puree, mushrooms, shiitake mushrooms, raw eggs, brown sugar, chicken essence, Shu salt, water, sodium sorbate , Baking powder is stirred and mixed evenly into agglomerates; the ratio of the above raw materials is: 28 parts by weight of millet, 38 parts by weight of pureed zucchini, 8 parts by weight of edamame puree, 8 parts by weight of m...

Embodiment 3

[0026] A kind of preparation method of zucchini manual twist, it is prepared by following steps:

[0027] (1) First peel and clean the fresh commercially available zucchini and edamame, and dry them in the air; cut the zucchini into 2.4 cm wide cubes, put the cut zucchini and edamame together into water vapor for airtight vacuum fumigation, and the steam temperature is 150- 160 degrees, steam for 15 minutes to soften, then take out the zucchini and edamame together and put them into a beater to make a puree for later use;

[0028] (2) Clean the millet, then put it into a beater to make a puree, mix the millet and zucchini puree, edamame puree, mushrooms, shiitake mushrooms, raw eggs, brown sugar, chicken essence, Shu salt, water, sodium sorbate , Baking powder is stirred and mixed evenly into agglomerates; the ratio of the above-mentioned raw materials is: 22 parts by weight of millet, 23 parts by weight of pureed zucchini, 6 parts by weight of edamame puree, 6 parts by weight...

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PUM

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Abstract

The invention discloses a method for preparing manual zucchini fried dough twists. The method includes the following steps: peeling zucchini and edamame, washing, airing, fumigating, and mashing for later use; cleaning millet, placing the millet into a beating machine for mashing; mixing 20-30 parts of millet, 20-40 parts of mashed zucchini, 5-10 parts of mashed edamame, 5-10 parts of tricholomopsis edodes, 0.5-1.5 parts of lentinus edodes, 1-3 parts of raw eggs, 0.2-1 part of brown sugar, 0.2-1 part of chicken extract, 0.2-1 part of spiced salt, 5-15 parts of water, 0.01-0.05 part of sodium sorbate, and 0.1-0.5 part of baking powder, and making dough; then, squeezing the dough into long cylindrical strips with the diameter of 5-10 mm and the length of 5-10 cm; twisting every two strips together to form dough twist shaped blank; frying in an oil pan with the oil temperature of 210-280 DEG C for 5-10 minutes. The method provided by the invention has the advantages that the prepared fried dough twists do not contain much flour, egg or corn flour, so that the dough twists are low-fat, low-protein and low-grease, and are healthier, safer and more health-care.

Description

technical field [0001] The invention relates to the technical field of fried dough twist, in particular to a method for preparing handmade twist of zucchini. Background technique [0002] At present, mahua is a small food that is popular among consumers. There are many kinds of products such as wheat mahua, multi-flavored mahua and sandwich mahua. Mahua is convenient to eat and easy to digest. It can be a snack food or a table delicacy; Twist ingredients on the market are mainly noodles, starch, corn flour, starch, and then adding pepper, fennel, salt and other seasonings, and then high-temperature frying (100-200 ° C). [0003] But along with the continuous improvement of living standards, people's requirements for daily food are also constantly improved, especially the health and greenness of food are also pursued while paying attention to nutritional balance. The three high risks of high protein and high fat are prone to obesity after long-term consumption, and the nutri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 陆昱森
Owner NINGBO CITY YINZHOU FENGMING IND PROD DESIGN
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