Deep-fried dough stick containing purple potatoes and production method of deep-fried dough stick

A production method and technology of purple potato, which are applied in fried food, baking, baked food with modified ingredients, etc., can solve the problems of single nutrient composition and taste, adverse effects, anger, etc., so as to improve immunity, improve Air-holding ability, reducing the effect of arteriosclerosis

Inactive Publication Date: 2018-02-16
董悫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fried dough sticks, also known as big fruit, fried juniper, is one of the traditional Chinese delicacies. It has a history of hundreds of years. High-temperature fried pasta products, eating too much can easily lead to fire, stomach heat, gastrointestinal disorders, etc., and the traditional method is to knead and ferment flour and yeast, then add soda ash and alum as leavening agents for frying. Its nutrients and taste are relatively simple, adding alum will also have adverse effects on the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 A purple sweet potato fried dough stick, its raw material composition and parts by weight are: 700 parts of all-purpose flour, 500 parts of corn flour, 80 parts of purple sweet potato, 24 parts of yeast, 16 parts of baking soda, 20 parts of table salt, 600 parts of camellia oil, 200 servings of eggs.

Embodiment 2

[0025] Embodiment 2 A purple sweet potato fried dough stick, its raw material composition and parts by weight are: 600 parts of all-purpose flour, 400 parts of corn flour, 70 parts of purple sweet potato, 18 parts of yeast, 12 parts of baking soda, 16 parts of table salt, 500 parts of camellia oil, 160 servings of eggs.

Embodiment 3

[0026] Embodiment 3 A kind of purple sweet potato fritters, its raw material composition and parts by weight are: 500 parts of all-purpose flour, 300 parts of corn flour, 60 parts of purple sweet potato, 12 parts of yeast, 8 parts of baking soda, 12 parts of table salt, 400 parts of camellia oil, 120 servings of eggs.

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PUM

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Abstract

The invention provides a deep-fried dough stick containing purple potatoes and a production method of the deep-fried dough stick and relates to the technical field of food processing. The deep-fried dough stick containing purple potatoes is mainly prepared from raw materials as follows: plain flour, corn flour, the purple potatoes, yeast, sodium bicarbonate, table salt, camellia oil and eggs through dough kneading, resting and deep-frying. The deep-fried dough stick has nutrition and fragrances of the purple potatoes and the eggs, contains no alum or aluminum, is crispy outside and tender inside, has rich nutrition, tastes no greasy and is nutritional and delicious.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to purple sweet potato fritters and a preparation method thereof. Background technique [0002] Fried dough sticks, also known as big fruit, fried juniper, is one of the traditional Chinese delicacies. It has a history of hundreds of years. High-temperature fried pasta products, eating too much can easily lead to fire, stomach heat, gastrointestinal disorders, etc., and the traditional method is to knead and ferment flour and yeast, then add soda ash and alum as leavening agents for frying. Its nutrients and taste are relatively simple, and adding alum will also have adverse effects on the human body. Contents of the invention [0003] The object of the present invention is to provide a kind of purple sweet potato fritters and a preparation method thereof in view of the above-mentioned problems. By adding purple sweet potato and eggs to the fried dough sticks of the pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/60A21D13/06A21D2/36
CPCA21D2/366A21D13/06A21D13/60
Inventor 董悫
Owner 董悫
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