Soybean deep-fried dough stick and making method thereof

Abstract

The invention provides a soybean deep-fried dough stick and a making method thereof. The soybean deep-fried dough stick comprises a soybean deep-fried dough stick core made of soybeans and a soybean deep-fried dough stick outer skin made after the soybean deep-fried dough stick core is wrapped with soybean milk and fried, and the soybean deep-fried dough stick core is a cylindrical core made by soybean milk skin in a double-layer compounding and reciprocating rubbing mode. The soybean deep-fried dough stick produced by the method has the advantages that the soybean deep-fried dough stick core produced by the soybean milk skin in a double-layer compounding and physical reciprocating rubbing manner is used for ensuring the softness of the final soybean deep-fried dough stick product, the crispness and the mouth feel of the soybean deep-fried dough stick product are ensured through the proportion of the wrapping slurry, and the finally processed soybean deep-fried dough stick product is short in frying time, and the oil content is reduced; and as the main raw material is soybean, the soybean deep-fried dough stick product has the advantages of high nutritional value, low carbohydrate and sodium content, high protein content, low total calorie and soybean fragrance, and a bulking agent is not needed in the processing process.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a soybean fried dough stick and a preparation method thereof. Background technique [0002] Fried dough sticks, as a food commonly eaten by Chinese people, have a relatively simple nutritional structure. Most of them are made of refined wheat flour. The content of carbohydrates and fats is relatively high, and the protein content is relatively small. High, not easy to be healthy. [0003] Fried dough sticks are high-temperature fried food. Leavening agents such as alum are often added during the production process. The oil temperature usually reaches 190°C during frying. In order to avoid waste, the oil will be used repeatedly, which will easily cause the aging of the oil to darken the color, increase the viscosity, and cause odor. At this time, the various nutrients contained in the oil, such as essential fatty acids, various vitamins and other components, are basical...

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem of low nutritional value of fried dough sticks in the prior art and the limited improvement of the quality of fried dough sticks in the existing processing technology, the present invention provides a new product soybean fried dough sticks and its production method

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