Aged vinegar deep-fried dough sticks and preparation method thereof

Abstract

The invention discloses aged vinegar deep-fried dough sticks and a preparation method thereof. The aged vinegar deep-fried dough sticks are prepared from the following raw materials in parts by weight: 500 parts of flour, 250 parts of water, 6 parts of white sugar, 7 parts of salt, 70 parts of eggs, 20 parts of aged vinegar, 5 parts of salad oil and 13 parts of corn baking powder. The preparationmethod comprises the following steps of weighing the various component raw materials according to the ratio; placing the eggs together with the aged vinegar in a closed glass container and mixing uniformly; standing for 30 minutes; putting the flour, water, sugar, salt, salad oil and corn baking powder into the glass container, uniformly mixing and kneading dough, wherein the dough kneading needsthree times of proofing and three times of kneading; making the kneaded dough into pieces, standing for 12 hours and then frying. By adding the vinegar and eggs, on the one hand, the nutritional health care effect of the deep-fried dough sticks is increased; on the other hand, the CO2 produced by the reaction of the vinegar and carbonate and the volatility of the vinegar per se make the deep-frieddough sticks more crisper, and the vinegar can also remove the greasy taste in the deep-fried dough sticks to make the deep-fried dough sticks more appetizing.

Description

technical field [0001] The invention relates to the technical field of deep-fried dough sticks, in particular to aged vinegar deep-fried dough sticks and a preparation method thereof. Background technique [0002] Soy milk fritters are one of the most common breakfasts in our daily life. As we all know, traditional fried dough sticks will add alum as a foaming agent. The principle of adding alum as a foaming agent to traditional fried dough sticks is: the alum (alum) and alkali (soda ash) mixed in the dough preparation will generate gas under the action of water, making the dough To achieve bulkiness, its reaction formula is: KAI (SO 4 ) 412H 2 O+Na2CO 3 +H 2 O → AI (OH) 3 +Na 2 SO4+K 2 SO 4 +CO 2 ↑+H 2 O. It can be seen from the above reaction formula that the alum and alkali added during the dough preparation undergo a chemical reaction under the action of water, and the product is aluminum hydroxide (also known as alum flower), which is a colloidal substance th...

AI Technical Summary

Problems solved by technology

However, such fried dough sticks increase the aluminum content, and long-term consumption is not beneficial to the human body