Henry steudnera tuber deep-fried twisted dough sticks and making method thereof

A production method and the technology of fragrant taro, which are applied in the direction of fried food, baking, baked food with modified ingredients, etc., can solve the problems of single nutritional content and taste, adverse effects, getting angry, etc., so as to improve IQ and enhance intelligence and memory, the effect of promoting the nervous system

Inactive Publication Date: 2018-02-23
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

[0021] Example 1 A taro 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 sweet potato, 24 parts of yeast, 16 parts of baking soda, 20 parts of table salt, 600 parts of camellia oil, 200 parts of eggs; the preparation steps are as follows:

[0022] (1) Weigh all-purpose flour, corn flour, taro, yeast, baking soda, salt, camellia oil and eggs by weight;

[0023] (2) Peel the taro, wash it, cut it into pieces with a length less than 2cm, put it in a pot and steam it for 40 minutes, then take it out and pour it into a blender to grind it mechanically into taro puree for later use;

[0024] (3) Mix all-purpose flour, corn flour, baking soda, yeast, salt and the taro puree obtained in step (2), add water and stir evenly, and knead repeatedly to get a dough that can be kneaded by hand without dispersing and not sticking to hands ;

[0025] (4) Seal the dough obtained in step (3) with plasti...

Embodiment 2

[0028] Embodiment 2 A kind of taro fried dough sticks, its raw material composition and parts by weight are: 600 parts of all-purpose flour, 400 parts of corn flour, 70 parts of sweet potato, 18 parts of yeast, 12 parts of baking soda, 16 parts of table salt, 500 parts of camellia oil, 160 parts of eggs; the preparation steps are as follows:

[0029] (1) Weigh all-purpose flour, corn flour, taro, yeast, baking soda, salt, camellia oil and eggs by weight;

[0030] (2) Peel the taro, wash it, cut it into pieces with a length less than 2cm, put it in a pot and steam it for 50 minutes, then take it out and pour it into a blender to grind it mechanically into taro puree for later use;

[0031] (3) Mix all-purpose flour, corn flour, baking soda, yeast, salt and the taro puree obtained in step (2), add water and stir evenly, and knead repeatedly to get a dough that can be kneaded into a ball and not sticky by hand ;

[0032] (4) Seal the dough obtained in step (3) with plastic wrap...

Embodiment 3

[0035] Embodiment 3 A kind of taro fried dough sticks, its raw material composition and parts by weight are: a kind of fragrant taro fried dough sticks, its raw material composition and weight parts are: 500 parts of all-purpose flour, 300 parts of corn flour, 60 parts of fragrant taro, 12 parts of yeast, 8 parts of baking soda, 12 parts of table salt, 400 parts of camellia oil, 120 parts of eggs.

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PUM

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Abstract

The invention provides henry steudnera tuber deep-fried twisted dough sticks and a making method thereof, and relates to the technical field of food processing. The henry steudnera tuber deep-fried twisted dough sticks disclosed by the invention consist of the main raw materials of all-purpose flour, corn flour, henry steudnera tubers, yeast, baking soda, table salt, camellia oil and eggs. The henry steudnera tuber deep-fried twisted dough sticks are made through the steps of performing dough mixing, performing leaching and performing deep-frying. The deep-fried twisted dough sticks disclosedby the invention are rich in nutrition and fragrance of the henry steudnera tubers and the eggs, free from alum and aluminum, crisp in outer parts and tender in inner parts, rich in nutrition, and notoily when being eaten, and concurrently integrate nutrients and tasty taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to taro fried dough sticks 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: aim at the above-mentioned existing problems, provide a kind of sweet potato fried dough sticks and its preparation method. The fried dough sticks of the present invention can not only make fried dou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/60A21D13/06A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/366A21D13/06A21D13/60
Inventor 董悫
Owner 董悫
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