Preparation method of fruit fried bread stick

Abstract

The invention discloses a preparation method of a fruit fried bread stick.The preparation method of the fruit fried bread stick comprises following steps: preparing raw materials of fruit comprising following components: 20 parts by weight of diced apples, 20 parts by weight of diced kiwis, 20 parts by weight of diced bananas, 20 parts by weight of salad and 10 parts by weight of milk; and preparing the fruit fried bread stick: putting yeast water into flour and rubbing, adding edible oil, fermenting for 1 hour, mixing salt and soda into flour and rubbing for fermentation one night, kneading raw material of fruit into a fermented dough, cutting the dough into small pieces, pressing down by utilizing chopsticks and deep-frying. The preparation method of the fruit fried bread stick has following beneficial effects: by adoption of the technical scheme, raw material of fruit and the fermented dough are kneaded together and added with soda and salt so that the use of alums is avoided; the mixture of fruit and the dough maintains nutrition and moisture of fruit during a frying process; the fried bread stick becomes healthier than a conventional fried bread stick and flavor of the fried bread stick is more diversified; and food material has novelty such that diets for breakfast are more healthy and reasonable.

Description

technical field [0001] The invention relates to a method for making fried dough sticks, in particular to a method for making fruit fried dough sticks. Background technique [0002] Deep-fried dough sticks are also called deep-fried fruit, also known as "Tianluojin". During the Xianfeng period, Zhang Linxi's "Trivias and Idle Records" even sorted out the fried dough sticks: "Fried noodles are like cold utensils, and all provinces in the north and south eat this snack." favorite. With the development of fried dough sticks to this day, the traditional recipe and the modern popular improved version have changed a lot. Although the principles are different, the purpose is to make it fluffy and crispy. Fried dough sticks belong to high-temperature fried food, and the oil is used repeatedly, and various nutrients contained in the oil are destroyed, and unsaturated fatty acids are polymerized to form macromolecular compounds such as dimers and polymers. These substances are not e...

AI Technical Summary

Problems solved by technology

These substances are not easy to be digested and absorbed by the body, and the alkali and alum added in the traditional fried dough sticks have a certain destructive effect on the nutritional content of the flour, which does not meet the requirements of modern people's scientific health preservation.