Preparation method of quick-frozen fried bread stick flour dough and quick-frozen fried bread stick flour dough

Abstract

The invention relates to a preparation method of a flour dough and the flour dough, in particular to a preparation method of a quick-frozen fried bread stick flour dough and the quick-frozen fried bread stick flour dough. The preparation method comprises the steps of material mixing, dough kneading, low-temperature fermentation, dough pressing, slicing, dough stacking, package and quick freezing.The formula comprises wheat flour, egg, butter, milk, milk powder, compounded baking powder, salt and water. Since the preparation method adopts the formula and technology of low-temperature fermentation, the problems that the temperature of normal-temperature fermentation is difficultly controlled and the dough ferments exceedingly are avoided; the dough adopting the low-temperature fermentationhas moderate softness, and mechanized processing can be adopted to improve the production efficiency, and solves the technical problem that an existing dough cannot be processed mechanically; the quick-frozen fried bread stick flour dough is mixed with butter, milk and egg, so that fried bread stick has more nutritive value, the fried bread stick has a golden color and tastes of being crispy on the outside and soft on the inside, is still soft after cooled, and satisfies the taste.

Description

technical field [0001] The invention relates to a method for making dough dough and the dough, in particular to a method for making quick-frozen dough sticks and the quick-frozen dough sticks. Background technique [0002] Fried dough sticks are an ancient Han Chinese noodle dish. They are long and hollow fried food with a crispy and tough taste. It is one of the traditional Chinese breakfasts. In the production process of fried dough sticks, the dough is firstly fermented, that is, fresh yeast and flour are kneaded together with water, and after the dough is fermented to a certain extent, an appropriate amount of soda ash, salt and alum are added for kneading, and then cut into thick 1 cm, 10 long For strips about centimeters, stack each two up and down, press in the middle with a narrow wooden strip, rotate, stretch and put it in a hot oil pan for frying, so that it expands into a loose, crisp, yellow, Fragrant fritters. [0003] With the acceleration of people's life rh...

AI Technical Summary

Problems solved by technology

[0005] But the above-mentioned quick-frozen fried dough stick dough and its preparation method also have the following disadvantages: (1) special wheat flour for deep-fried dough sticks needs to be used for preparation in the process of making, which increases the production cost; It needs to stand for 15-20 minutes each time after finishing the dough, which reduces the production efficiency; (3) Proofing at room temperature is used for proofing, and the temperature of proofing at room temperature needs to be controlled. On the one hand, proofing at room temperature requires special Proofing in a special proofing room increases the production cost. Moreover, poor time and temperature control often leads to excessive proofing, which affects the taste of food and even needs to be proofed again; on the other hand, the dough proofed at room temperature is soft and easy to deform. , can not realize mechanized production; (4) In the process of stacking the dough, it needs to be pressed with chopsticks and stretched after pulling. Because the dough is soft, the above steps need to be manually operated. Mechanically, in the prior art It is impossible to realize; (5) in the process of preparation, oil sticks need to be applied between the two pieces of dough, which requires manual operation, which reduces the production efficiency; (6) the fried dough sticks are relatively crisp in the process of eating the fried dough sticks , brittle, when eaten again after cooling, it will be harder, affecting the taste of eating

[0006] In the prior art, there is no production method that can fully realize the mechanized production of quick-frozen fried dough stick dough

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