Fragrant and crispy fried dough twists and making method thereof

A production method and the technology of twist, which are applied in the direction of baking, preservation of baked products, fried food, etc., can solve the problems of single taste of twist, intolerance to storage, and easy resurgence of twist, so as to increase nutrition, improve edible value, prevent Effects of Thrombosis

Inactive Publication Date: 2018-04-13
重庆市磁器口陈麻花食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the varieties of twists on the market are original twists, sweet twists, etc. The raw materials for making twists are mostly flour and starch, supplemented by seasonings such as salt, and the prepared twists have a single taste.
In addition, twists are not resistant to storage and are easy to regain moisture

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: the making of crispy twist

[0024] (1) Heat the vegetable oil to above 100°C, add chopped shallots, fry until the color of the shallots turns white, remove the shallots, keep the vegetable oil, and set aside;

[0025] (2) Stir and mix extra-high-gluten flour, medium-gluten flour and sesame seeds evenly to obtain mixed flour;

[0026] (3) Put baking soda and yeast into clear water at 35°C according to the mass volume ratio of 1g: 4ml, until dissolved to obtain activated baking soda and yeast, then add sugar, clear water and activated baking soda, Yeast, use the dough mixer to stir for 20 minutes until the mixture is even, and proceed to the first proofing for 15 minutes;

[0027] (4) Add edible salt, shortening and vegetable oil processed in step (1) in sequence; use a dough mixer to stir for 20 minutes, until the mixture is uniform, perform a second proofing for 15 minutes, take it out, and obtain a dough;

[0028] (5) Roll the dough into dough sheets, ...

Embodiment 2

[0032] Embodiment 2: the making of crispy twist

[0033] (1) Heat the vegetable oil to above 100°C, add chopped shallots, fry until the color of the shallots turns white, remove the shallots, keep the vegetable oil, and set aside;

[0034] (2) Stir and mix extra-high-gluten flour, medium-gluten flour and sesame seeds evenly to obtain mixed flour;

[0035] (3) Put baking soda and yeast into clear water at 35°C according to the mass volume ratio of 1g: 3ml, until they dissolve to obtain activated baking soda and yeast, then add sugar, clear water and activated baking soda, Yeast, use the dough mixer to stir for 30 minutes until the mixture is even, and proceed to the first proofing for 10 minutes;

[0036] (4) Add edible salt, shortening and vegetable oil treated in step (1) in sequence; use a dough mixer to stir for 30 minutes, until the mixture is uniform, perform a second proofing for 10 minutes, take it out, and obtain a dough;

[0037] (5) Roll the dough into dough sheets...

Embodiment 3

[0041] Embodiment 3: the making of crispy twist

[0042] (1) Heat the vegetable oil to above 100°C, add chopped shallots, fry until the color of the shallots turns white, remove the shallots, keep the vegetable oil, and set aside;

[0043] (2) Stir and mix extra-high-gluten flour, medium-gluten flour and sesame seeds evenly to obtain mixed flour;

[0044] (3) Put baking soda and yeast into clear water at 35°C according to the mass volume ratio of 1g: 5ml, until dissolved to obtain activated baking soda and yeast, then add sugar, clear water and activated baking soda, Yeast, use the dough mixer to stir for 10 minutes until the mixture is even, and proceed to the first proofing for 30 minutes;

[0045] (4) Add edible salt, shortening and vegetable oil processed in step (1) in sequence; use a dough mixer to stir for 10 minutes, until the mixture is uniform, perform a second proofing for 30 minutes, take it out, and obtain a dough;

[0046] (5) Flatten the dough into dough sheet...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to fragrant and crispy fried dough twists and a making method thereof. The fragrant and crispy fried dough twists comprise the following raw materials in parts by weight: 15-20 parts of ultra-high gluten flour, 5-10 parts of middle gluten flour, 1-4 parts of chives, 0.5-3 parts of shortening, 2-5 parts of eggs, 3-8 parts of vegetable oil, 1-5 parts of white sugar, 0-2 parts of sesame seeds, 0.01-0.1 part of yeast, 0.1-1 part of edible salt and 0.01-0.05 part of baking soda. The fragrant and crispy fried dough twists provided by the invention are fragrant, soft and crispy, and not liable to soften once again.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a crispy twist and a preparation method thereof. Background technique [0002] Mahua is a traditional fried snack of the Han nationality, which has the characteristics of dry, crisp, crisp and fragrant. Due to its small size, easy to carry, convenient to eat, and easy to digest, it has become a popular snack food for consumers in their work and life. At present, most of the varieties of twists on the market are original twists, sweet twists, etc. The raw materials for making twists are mostly flour and starch, supplemented by seasonings such as salt, and the twists made have a single taste. In addition, twists are not resistant to storage and are easy to regain moisture. Contents of the invention [0003] The primary purpose of the present invention is to provide a crispy-flavored fried dough twist that is soft, crispy and not easy to regain moisture. [...

Claims

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Application Information

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IPC IPC(8): A21D13/60A21D13/40A21D2/16A21D15/06A21D15/00
CPCA21D2/16A21D15/00A21D15/06A21D13/40A21D13/60
Inventor 陈建兵杨学武朱克林
Owner 重庆市磁器口陈麻花食品有限公司
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