Quick-frozen deep-fried dough sticks and making method thereof

Abstract

The invention discloses quick-frozen deep-fried dough sticks, which are prepared by the following production steps: preparing ingredients, sieving flour, mixing and kneading, proofing, processing, fermenting, and quick-freezing; high-gluten flour is adopted as a main material, contains 10.5%-13.5% of protein, carbohydrate, vitamins and mineral substances such as calcium, iron, phosphorus, potassium and magnesium, has the effects of nourishing the heart, tonifying the kidney, tonifying the spleen and thickening the intestines, improves the nutritional value of the quick-frozen deep-fried doughsticks, and improves the quality of the quick-frozen deep-fried dough sticks; secondly, two parts of egg white are used for dough kneading, so that the quick-frozen deep-fried dough sticks are fluffyinside and soft and crisp in taste after being deep-fried, and the nutritional value of the dough kneaded by the egg white is higher than that of the traditional dough kneaded by water; besides, whenthe ingredients are produced and prepared, 0.5 part of egg white is firstly added for stirring, and then the remaining 1.5 parts of egg white and other ingredients are added, so that the stirring timeof the egg white can be shortened, and the phenomenon that excessive foam is generated due to the fact that the stirring time of the egg white is too long is avoided.

Description

technical field [0001] The invention relates to the technical field of fried dough sticks, in particular to quick-frozen fried dough sticks, in particular to quick-frozen fried dough sticks and a preparation method thereof. Background technique [0002] Youtiao is an ancient Chinese noodle dish. It is a long and hollow fried food with a crispy and tough taste. One of the traditional Chinese breakfasts, quick-frozen youtiao, is a kind of processed fried dough sticks that are preserved by freezing and packaging bags. Then after customers buy quick-frozen fried dough sticks, they fry them at home and use them. It is a common quick-frozen food, and it belongs to the same type of food as quick-frozen steamed stuffed buns and quick-frozen dumplings. [0003] The existing quick-frozen fried dough sticks have certain deficiencies in making them. The traditional quick-frozen fried dough sticks use common wheat flour in the formula, which has low protein content and poor nutritional v...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of quick-frozen fried dough sticks, which solves the problem that the traditional quick-frozen fried dough sticks use ordinary wheat flour in the formula, which has low protein content and poor nutritional value, which reduces the quality of quick-frozen fried dough sticks. Secondly, when the traditional quick-frozen fried dough sticks are produced , are all mixed with water, so that the inside of the quick-frozen fried dough sticks is not fluffy enough, the taste is hard, and the nutritional value is poor. In addition, when the traditional quick-frozen fried dough sticks are produced, a small amount of eggs are added, but during processing, eggs Stirring between the egg liquid and each raw material at the same time makes the egg liquid be stirred for too long and produces a lot of foam, which leads to the need to manually remove the foam when kneading the dough, making the processing more troublesome. The traditional quick-frozen fried dough sticks are produced In the middle, after mixing the raw materials and flour, wake up the noodles, and then cut the noodles after a long time, so that the wake-up noodles are not uniform, and the deep-fried dough sticks have no layers, which reduces the technical problem of quick-frozen fried dough sticks; the present invention adopts high Refined flour is used as the main material. High-gluten flour contains 10.5%-13.5% protein, and contains carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals. It can nourish the heart and kidney, strengthen the spleen and thick the intestines, The nutritional value of quick-frozen fried dough sticks is improved, and the quality of quick-frozen fried dough sticks is increased. Secondly, in the formula of quick-frozen fried dough sticks, water is not used for kneading noodles, and 2 parts of egg whites are used for kneading noodles, which can make quick-frozen fried dough sticks after frying, The interior is more fluffy, the taste is softer and crisper, and the nutritional value of egg white noodles is higher than that of traditional water noodles; in addition, when producing ingredients, first add 0.5 parts of egg whites, 2 parts of baking powder and 2 parts of Baking soda is stirred, and 0.5 parts of egg whites play a role in dilution, and then add the remaining 1.5 parts of egg whites, 2 parts of crispy fried powder, 2 parts of non-returned soybean oil and 2.5 parts of starch, which can reduce the amount of egg whites being stirred Time, to avoid the phenomenon of excessive foam caused by egg white being stirred for too long, which is more convenient for use; and in the production and production, the construction is carried out after the first resting time of 60 minutes, and then proofed again for 180 minutes, so that the resting face is more uniform and the resting time is good. The hair effect is better, and the inside of the quick-frozen fried dough sticks is rich in layers, which further improves the technical effect of the taste of the quick-frozen fried dough sticks