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Mashed potato fried dough twist making method

A production method and potato technology are applied in the directions of dough processing, baking, and baked goods with modified ingredients, etc., which can solve the problems of single nutrient composition and poor taste of twist, achieve rich and reasonable nutrition, prevent the loss of nutrients, The effect of increasing the variety

Inactive Publication Date: 2018-04-17
银川麦清香食品有限公司
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0005] The purpose of this application is to provide a method for making mashed potato twists, so as to solve the problems of the existing twists with single nutritional components and poor taste

Method used

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  • Mashed potato fried dough twist making method

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Embodiment Construction

[0029] refer to figure 1 , the embodiment of the present application provides a kind of making method of mashed potato twist, comprising the following steps:

[0030] Step S1, mixing wheat flour, potato mash, aluminum-free baking powder, baking soda, white sugar, egg liquid and purified tap water and stirring for 5 minutes to obtain an initial mixed dough;

[0031] Wheat flour is flour processed from wheat, and generally refers to flour after bran is extracted. According to the protein content in flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. Flour (wheat flour) is a staple food in most parts of northern China. There are many kinds of foods made from wheat flour with different flavors.

[0032] Potatoes are rich in dietary fiber and a variety of vitamins necessary for the human body. The gastrointestinal absorption of potatoes is slow. After eating potatoes, they stay in the intestines for a longer time than ric...

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Abstract

The invention discloses a mashed potato fried dough twist making method. The method comprises the following steps that wheat flour, mashed potatoes, aluminum-free baking powder, baking soda, white granulated sugar, beaten eggs and water are mixed and stirred for 5 min, and initial mixed dough is obtained; shortening, wheat gluten and whole milk powder are added to the initial mixed dough, stirringis conducted for 5 min, and kneaded dough is obtained; the kneaded dough is fermented, and fermented dough is obtained; the fermented dough is pressed into a patch, and a fried dough twist green bodyis made; the fried dough twist green body is deep-fried, and mashed potato fried dough twists are obtained. The mashed potatoes completely retain all nutrients of the potatoes, and nutrient loss is prevented. The mashed potatoes are added in the fried dough twists, the nutrient element types of existing fried dough twists can be increased, and a large amount of dietary fiber and vitamin which areenriched in the mashed potatoes can bring part of fat and cholesterol which are contained in the fried dough twists away from the intestinal tract of a eater; therefore, nutrition of the mashed potato fried dough twists is rich and reasonable, and the health requirements of the human body are better met.

Description

technical field [0001] The application relates to the technical field of food processing, in particular to a method for making mashed potato twists. Background technique [0002] Twist is a special snack of the Hui nationality. It is made by twisting two or three strips of noodles together to form a rope, and then deep-fried. Twist is rich in protein, amino acids, vitamins and trace elements. Twist has moderate calories and low fat. It can be tasted casually or served with wine and tea. It is an ideal snack for leisure. [0003] Twist is a kind of pastry that Chinese people love, and there are hundreds of kinds that are popular in the market. Existing fried dough twists have different preparation methods and mouthfeels due to different places of origin. There are mainly Tianjin twists, Henan Ruyang twists, Shanxi Jishan twists, Shaanxi Xianyang twists, Hubei Chongyang twists, Suzhou-Hangzhou lotus root twists and Sichuan twists. Although these twists have different tastes...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/60A21D2/36
CPCA21D2/366A21D13/06A21D13/60
Inventor 唐剑领贺翠云冯顺贺坤杰于红伟
Owner 银川麦清香食品有限公司
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