Unlock instant, AI-driven research and patent intelligence for your innovation.

Manufacturing and frying method for alkali and alums-free egg fried bread stick dough

A technology for eggs and deep-fried dough sticks, which is applied in dough processing, baking, baked food, etc., can solve the problems of accelerated Alzheimer's disease, poor operating environment and sanitation, and decreased serum inorganic phosphorus level, and achieve the effect of rich nutrition

Inactive Publication Date: 2016-05-11
SHANDONG XIMINLE FOODS CO LTD
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In cities and towns, fritters are mainly produced in manual workshops, the operating environment and sanitation conditions are poor, the frying oil is not replaced for a long time, and most of them are made by the traditional method of saline-alkali alum, which brings hidden dangers to people's health
Because of the use of alum and alkali in traditional fried dough sticks, the finished product contains a large amount of aluminum and alkali. Excessive aluminum can accelerate Alzheimer's disease, and at the same time inhibit the absorption of phosphorus in the digestive tract, resulting in a decrease in serum inorganic phosphorus levels and softening of bones

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: High-gluten flour is selected as flour, and adjusted ingredients are added for batching. The ingredients are: 25000g flour, 1500g egg leavening agent, 400g salt, 400g baking powder, and 200g natural Anjia butter. Add 50% water, stir at low speed for 20 minutes, and mix the dough after 10 minutes at high speed, then divide and freeze. A week later, the frying test was carried out. After the frying experiment, the finished product retracted too much, the taste and texture did not meet the qualified standards, and various test indicators did not meet expectations.

Embodiment 2

[0014] Embodiment 2: Low-gluten flour is selected as flour, and adjusted ingredients are added, and the ingredients are adjusted as follows: 25000g flour, 1500g egg leavening agent, 400g salt, 500g baking powder, and 300g natural Anjia butter. Add 50% water and stir. Mix on low speed for 20 minutes and high speed for 10 minutes before dividing the dough. Quick freezing temperature -18°C, quick freezing for 2 hours. A week later, the frying test was carried out. After the frying experiment, the shrinkage problem of the finished product was solved, but the taste of the finished product was not ideal, the rise was uneven, and various test indicators did not meet expectations.

Embodiment 3

[0015] Embodiment 3: The flour is made of medium-gluten wheat flour, and the ingredients are adjusted. The ingredients are adjusted as follows: 25000g of flour, 1500g of egg leavening agent, 400g of salt, 600g of baking powder, and 400g of natural Anjia butter. Add 40% water and stir. During the production process, mix at a low speed for 15 minutes and at a high speed for 9 minutes before dividing the dough. Quick freezing temperature (-18°C), 3 hours, and a frying test after one week. After the frying experiment, dead skin appeared on the surface of the finished product, the interior was uneven and hollow, and the color was dark, which failed to achieve the desired effect, and various test indicators failed to meet expectations.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a manufacturing and frying method for alkali and alums-free egg fried bread stick dough. The technical scheme is that the method comprises the following steps of (1) placing 25,000g of flour, 1,500g of egg raising agent, 500g of natural Anchor butter, 400g of salt, 800g of baking powder and 14,500g of water into a dough maker to be stirred for 16 minutes at high speed and 12 minutes at low speed, (2) quick-freezing the dough in a frozen storage with the temperature of minus 25 DEG C for 60 minutes, (3) storing the dough in a refrigeration storage at the temperature of minus of 18 DEG C after the frozen, (4) taking the dough out and placing the same in a fermentation room from the freezing storage before frying at the temperature of 38 DEG C and the humidity of 40% for 3 minutes, and (5) during the frying, controlling the frying temperature at the intermediate temperature of 180 DEG C and the time within 1.5 minutes. Without the addition of alums and alkali, fried bread sticks fried by the dough are fluffy and crispy and have rich nutrients; and the alkali and alums-free egg fried bread stick dough is green and healthy, thereby being suitable for wide application and promotion.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to the preparation and frying method of alkali-free alum egg fried noodles. Background technique: [0002] Fried dough sticks, as a traditional breakfast food of the Chinese people, are deeply loved, but its food safety has always been the focus of attention. In cities and towns, deep-fried dough sticks are mainly produced in manual workshops, the operating environment is poor in sanitation, the frying oil is not replaced for a long time, and most of them are made by the traditional method of saline-alkali alum, which brings hidden dangers to people's health. Because of the use of alum and alkali in traditional fried dough sticks, the finished product contains a large amount of aluminum and alkali. Excessive aluminum can accelerate Alzheimer's disease, and at the same time inhibit the absorption of phosphorus in the digestive tract, resulting in a decrease in serum inorgani...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/34A21D2/02A21D2/14
Inventor 胡培山薛继光牛金光赵东朱洪霞杨涛李东鲒
Owner SHANDONG XIMINLE FOODS CO LTD