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A production method and technology of deep-fried dough sticks, which can be applied to baking methods, fried foods, edible oil/fat, etc., and can solve problems harmful to human health, etc.
Pending Publication Date: 2021-03-26
成明
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Abstract
Description
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Problems solved by technology
The outer skin of the existing fried dough sticks is generally old. This is mainly because it is necessary to ensure that the middle of the fried dough sticks is cooked, so it is necessary to ensure sufficient frying time, resulting in the outermost layer of fried dough sticks being harder and older, and the outer layer is oiled for a long time. Explosion will also produce harmful substances, which are harmful to human health
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Embodiment 1
[0035] Heat the camellia oil to 150°C, add the material package, which includes onion, ginger, garlic, fragrant leaves and other materials, saute for 2 minutes, remove the material package after sautéing, and obtain sautéed tea oil;
[0036] Place the raw fried dough sticks in sautéed tea oil at 70°C, pre-fry for 150 seconds, pick up, and cool to room temperature to obtain semi-finished fried dough sticks;
[0037] Put the semi-finished fried dough sticks into the fryer with sautéed tea oil, set the temperature to 185°C, and the vacuum degree to 1.5 atmospheres, and fry for 180s to get crispy fried dough sticks;
[0038] Place the crispy fried dough sticks in a drying oven at 60°C for 8 minutes.
Embodiment 2
[0040] Heat the camellia oil to 125°C, add the sautéed tea oil, saute for 5 minutes, remove the sautéed tea oil after sautéing;
[0041] Place the uncooked fried dough sticks in sautéed tea oil at 100°C, pre-fry for 110 seconds, pick up, and cool to room temperature to obtain semi-finished fried dough sticks;
[0042] Put the semi-finished fried dough sticks into the fryer of sautéed tea oil, set the temperature to 220°C, and the vacuum degree to 1.4 atmospheres, and fry for 240s to get crispy fried dough sticks;
[0043] Place the crispy fried dough sticks in a drying oven at 80°C for 5 minutes.
Embodiment 3
[0045] A method for making crispy fried dough sticks, the method comprising:
[0046] Heat the camellia oil to 120°C, add the material package, which includes onion, ginger, garlic, fragrant leaves and other materials, saute for 6 minutes, remove the material package after sautéing, and obtain sautéed tea oil;
[0047] Place the uncooked fried dough sticks in sautéed tea oil at 70°C, pre-fried for 100 seconds, picked up, cooled to room temperature, and obtained the semi-finished fried dough sticks;
[0048] Put the semi-finished fried dough sticks into the fryer with sautéed tea oil, set the temperature to 230°C, vacuum to 1 atmosphere, and fry for 260s to get crispy fried dough sticks;
[0049] Place the crispy fried dough sticks in a drying oven at 90°C for 4 minutes.
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Abstract
The invention discloses a preparation method of crispy deep-fried dough sticks, which comprises the following steps: S1, heating tea oil to 120-150 DEG C, adding a material bag, stirring for 2-6 minutes until fragrant, and removing the material bag to obtain fragrant tea oil; S2, putting the raw deep-fried dough stick into the fragrant tea oil with the temperature of 70-110 DEG C, pre-frying for 100-150 seconds, fishing out, and cooling to room temperature to obtain a semi-finished product of deep-fried dough stick; S3, putting the semi-finished product of deep-fried dough stick into a fryingpan filled with fragrant tea oil, setting the temperature to 185-230 DEG C and the vacuum degree to 1-1.5 atmospheres, and frying for 180-260 seconds to obtain the crispy deep-fried dough stick. By adding the material bag, the fragrance of the deep-fried dough sticks can be improved, and through the pre-frying, vegetable oil can enter inside of the deep-fried dough sticks, when frying again, the surface and the interior of the deep-fried dough sticks can be fried in vacuum at the same time, so that it can be guaranteed that the deep-fried dough sticks are rapidly fried and rapidly expanded, and the deep-fried dough sticks are crispy.
Description
technical field [0001] The invention relates to the technical field of fried dough sticks, in particular to a method for making crispy fried dough sticks. Background technique [0002] Youtiao, also known as Guozi, is an ancient Chinese noodle dish. It is a long and hollow fried food with a crispy and tough taste. It is one of the traditional Chinese breakfasts. [0003] Deep-fried dough sticks are very common in our daily life. The existing deep-fried dough sticks are generally placed in boiling hot oil to fry the deep-fried dough sticks. The outer skin of the existing fried dough sticks is generally old. This is mainly because it is necessary to ensure that the middle of the fried dough sticks is cooked, so it is necessary to ensure sufficient frying time, resulting in the outermost layer of fried dough sticks being harder and older, and the outer layer is fried for a long time. Frying will also produce harmful substances, which are harmful to human health. Contents of ...
Claims
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Application Information
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