Wire-drawing and slurry-exploding fried bread stick and making method thereof
By optimizing the dough and adding a frozen, juicy, stretchy filling, the problem of the traditional fried dough stick's monotonous taste and unbalanced nutrition has been solved, resulting in a richly flavored and nutritionally balanced stretchy, juicy fried dough stick suitable for industrial production.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- HEFEI FUQUAN FOOD CO LTD
- Filing Date
- 2026-01-28
- Publication Date
- 2026-05-05
AI Technical Summary
Traditional fried dough sticks have a monotonous texture and lack depth, failing to satisfy young people's pursuit of novel food experiences. They also have a limited nutritional profile, lacking nutrients such as protein and calcium, which does not align with modern healthy eating concepts.
By optimizing the ratio of dough for fried dough sticks and adding a bursting, stringy filling, the filling is frozen and then wrapped in the dough sticks before being deep-fried to form a crispy exterior and chewy interior with a stringy, bursting texture. The filling contains nutrients such as cheese and yogurt.
It achieves a rich texture and balanced nutrition for fried dough sticks, with a unique experience of crispy on the outside and chewy on the inside, and a stringy, bursting filling. It is rich in nutrients such as protein, calcium, and vitamins, which meets young people's pursuit of novel and delicious food and is suitable for industrial production.
Smart Images
Figure CN121970786A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a type of stringy, bursting fried dough stick and its preparation method. Background Technology
[0002] Fried dough sticks are a traditional Chinese breakfast food, loved by many consumers for their crispy exterior and convenience. The main ingredients of traditional fried dough sticks are flour, water, salt, and leavening agents, and they are made by deep-frying. Their nutritional components are primarily carbohydrates, and their taste is relatively simple, only satisfying basic hunger needs.
[0003] As consumers' dietary needs become more diversified and health-conscious, the shortcomings of traditional fried dough sticks have become increasingly apparent: on the one hand, they lack layers of flavor and do not have the characteristic textures of bursting filling or stretching, making it difficult to satisfy young people's pursuit of novel food experiences; on the other hand, their nutritional structure is monotonous, lacking nutrients such as protein and calcium, which does not conform to modern healthy eating concepts.
[0004] Therefore, developing a new type of fried dough stick with rich flavor and balanced nutrition has significant market value. Summary of the Invention
[0005] (a) Technical problems to be solved To address the shortcomings of existing technologies, this invention provides a method for making a stringy, bursting fried dough stick, which solves the problems of traditional fried dough sticks lacking layered textures, bursting filling, stringy textures, etc., failing to meet young people's pursuit of novel food experiences, having a simple nutritional structure, lacking protein, calcium and other nutrients, and not conforming to modern healthy eating concepts.
[0006] (II) Technical Solution To achieve the above objectives, the present invention provides the following technical solution: a stringy, bursting filling fried dough stick, comprising a dough and a stringy, bursting filling, wherein the dough is composed of the following components by weight: 50-80 parts flour, 20-40 parts drinking water, 0.3-1 part salt, 1-3 parts white sugar, 2-5 parts soybean oil, 3-8 parts eggs, 3-6 parts shortening, and 0.5-2 parts compound leavening agent; The bursting, stringy filling is composed of the following components by weight: 15-25 parts cheese, 8-12 parts cream cheese, 3-8 parts milk, and 2-5 parts yogurt.
[0007] Preferably, the dough for the fried dough sticks is composed of the following components in parts by weight: 65 parts flour, 30 parts drinking water, 0.65 parts salt, 2 parts white sugar, 3.5 parts soybean oil, 5.5 parts eggs, 4.5 parts shortening, and 1.2 parts compound leavening agent; The bursting, stringy filling is composed of the following components by weight: 20 parts cheese, 10 parts cream cheese, 5.5 parts milk, and 3.5 parts yogurt.
[0008] Preferably, the dough for fried dough sticks is composed of the following components by weight: 50 parts flour, 20 parts drinking water, 0.3 parts salt, 1 part white sugar, 2 parts soybean oil, 3 parts eggs, 3 parts shortening, and 0.5 parts compound leavening agent; The bursting, stringy filling is composed of the following components by weight: 15 parts cheese, 8 parts cream cheese, 3 parts milk, and 2 parts yogurt.
[0009] Preferably, the dough for fried dough sticks is composed of the following components by weight: 80 parts flour, 40 parts drinking water, 1 part salt, 3 parts white sugar, 5 parts soybean oil, 8 parts eggs, 6 parts shortening, and 2 parts compound leavening agent. The bursting, stringy filling is composed of the following components by weight: 25 parts cheese, 12 parts cream cheese, 8 parts milk, and 5 parts yogurt.
[0010] This invention also provides a method for making stretchy, bursting fried dough sticks, specifically including the following steps: S1. Preparation of dough for fried dough sticks: Weigh out flour, drinking water, salt, white sugar, soybean oil, eggs, shortening and compound leavening agent according to the weight parts, mix all the components evenly, knead into a smooth dough, let it rest and rise, and then roll it out into a strip-shaped dough. S2. Prepare the bursting and stretchy filling: Weigh out the cheese, cream cheese, milk and yogurt according to the weight. Heat the cheese and cream cheese to soften, then add the milk and yogurt and stir well to make a smooth and thick filling. S3. Freezing and solidifying the filling: Place the filling obtained in step S2 into a freezing device and freeze it at -18℃ to -10℃ for 2-4 hours until it is completely solidified. S4. Wrapping: Cut the frozen filling into appropriately sized pieces, place them in the strip dough obtained in step S1, seal the edges, and shape them into raw fried dough sticks. S5. Deep-frying and shaping: Place the raw dough sticks into edible oil at 170-190℃ and deep-fry for 3-5 minutes until the surface of the dough sticks is golden brown and crispy. Remove and drain the oil to obtain the stringy and bursting dough sticks.
[0011] Preferably, in step S1, the dough resting and proofing temperature is 25-30℃, and the proofing time is 30-60 minutes.
[0012] Preferably, in step S4, the weight of the filling block is 5-10g, and each strip of dough is wrapped with 1-2 pieces of filling.
[0013] Preferably, in step S5, the dough sticks are continuously stirred during frying to ensure that they are heated evenly.
[0014] (III) Beneficial Effects This invention provides a method for making cheesy, bursting fried dough sticks. Compared with existing technologies, it has the following advantages: (1) The method of making this stretchy and bursting fried dough stick, through the optimized ratio of the dough, makes the outer skin of the fried dough stick crispy and fluffy. After the pre-treatment of freezing, the stretchy and bursting filling gradually melts but does not flow out during the frying process, forming a stretchy and bursting texture inside, realizing the dual experience of "crispy on the outside and soft on the inside, stretchy and bursting", with a rich and unique taste, solving the problem of the monotonous taste of traditional fried dough sticks.
[0015] (2) The pull-and-burst-filled fried dough stick and its preparation method produce pull-and-burst-filled fried dough sticks with balanced and comprehensive nutrition. Traditional fried dough sticks mainly provide carbohydrates, while the pull-and-burst-filled filling of this invention contains ingredients such as cheese, egg, etc., which enriches the protein, calcium, vitamins and other nutrients, making the nutritional structure of the fried dough sticks more balanced and meeting the healthy eating needs of modern consumers.
[0016] (3) The stretchy and bursting fried dough sticks and their preparation method have strong flavor compatibility. The rich flavor of cheese and cheese in the filling blends with the wheat aroma of the fried dough stick dough, and the sweet and sour taste of yogurt adds a rich flavor layer, which is more in line with young consumers' pursuit of novel and delicious food.
[0017] (4) The pull-and-burst fried dough stick and its production method are simple and easy to scale up. The production method of the present invention is based on the traditional fried dough stick preparation process and is improved. No new complicated equipment is required. The steps of freezing and solidifying the filling and wrapping are simple and easy to operate, which is suitable for industrial mass production and has good market application prospects. Attached Figure Description
[0018] Figure 1 This is a flowchart of the method for making the stringy, bursting fried dough sticks according to the present invention. Detailed Implementation
[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0020] Please see Figure 1 The present invention provides five technical solutions: a method for making cheesy and bursting fried dough sticks, specifically including the following embodiments: Example 1: A type of stretchy and bursting fried dough stick, the dough stick dough is composed of the following components by weight: 65 parts flour, 30 parts drinking water, 0.65 parts salt, 2 parts white sugar, 3.5 parts soybean oil, 5.5 parts eggs, 4.5 parts shortening and 1.2 parts compound leavening agent; The bursting, stringy filling is composed of the following ingredients by weight: 20 parts cheese, 10 parts cream cheese, 5.5 parts milk, and 3.5 parts yogurt.
[0021] This invention also provides a method for making a stringy, bursting fried dough stick, which specifically includes the following steps: S1. Preparation of dough for fried dough sticks: Weigh out flour, drinking water, salt, white sugar, soybean oil, eggs, shortening and compound leavening agent by weight, mix all components evenly, knead into a smooth dough, let it rest and rise, then roll it out into a strip-shaped dough. The dough should be rested and risen at 27℃ for 45 minutes. S2. Prepare the bursting and stretchy filling: Weigh out the cheese, cream cheese, milk and yogurt according to the weight. Heat the cheese and cream cheese to soften, then add the milk and yogurt and stir well to make a smooth and thick filling. S3. Freezing and solidifying the filling: Place the filling obtained in step S2 into a freezing device and freeze it at -14℃ for 3 hours to completely solidify it. S4. Wrapping process: Cut the frozen and solidified filling into pieces of appropriate size, put them into the strip dough obtained in step S1, seal the opening and shape them into raw youtiao dough. The weight of the filling piece is 7g, and each strip dough wraps one piece of filling. S5. Deep-frying and shaping: Place the raw dough sticks into edible oil at 180℃ and deep-fry for 4 minutes until the surface of the dough sticks is golden brown and crispy. Remove and drain the oil to obtain the stringy and bursting dough sticks. Stir continuously during the deep-frying process to ensure that the dough sticks are heated evenly.
[0022] Example 2: A type of stringy, bursting fried dough stick, the dough stick dough is composed of the following components by weight: 50 parts flour, 20 parts drinking water, 0.3 parts salt, 1 part white sugar, 2 parts soybean oil, 3 parts eggs, 3 parts shortening and 0.5 parts compound leavening agent; The bursting, stringy filling is composed of the following ingredients by weight: 15 parts cheese, 8 parts cream cheese, 3 parts milk, and 2 parts yogurt.
[0023] This invention also provides a method for making a stringy, bursting fried dough stick, which specifically includes the following steps: S1. Prepare the dough for fried dough sticks: Weigh out the flour, drinking water, salt, white sugar, soybean oil, eggs, shortening and compound leavening agent by weight, mix all the components evenly, knead into a smooth dough, let it rest and rise, then roll it out into a strip-shaped dough. The dough should be rested and risen at 25℃ for 30 minutes. S2. Prepare the bursting and stretchy filling: Weigh out the cheese, cream cheese, milk and yogurt according to the weight. Heat the cheese and cream cheese to soften, then add the milk and yogurt and stir well to make a smooth and thick filling. S3. Freezing and solidifying the filling: Place the filling obtained in step S2 into a freezing device and freeze it at -18°C for 2 hours to completely solidify it. S4. Wrapping: Cut the frozen filling into appropriately sized pieces, place them in the strip dough obtained in step S1, seal the edges, and shape them into fried dough sticks. The weight of each filling piece is 5g, and each strip dough stick wraps 2 pieces of filling. S5. Deep-frying and shaping: Place the raw dough sticks into edible oil at 170℃ and deep-fry for 3 minutes until the surface of the dough sticks is golden brown and crispy. Remove and drain the oil to obtain the stringy and bursting dough sticks. Stir continuously during the deep-frying process to ensure that the dough sticks are heated evenly.
[0024] Example 3: A type of stringy, bursting fried dough stick, the dough stick dough is composed of the following components by weight: 80 parts flour, 40 parts drinking water, 1 part salt, 3 parts white sugar, 5 parts soybean oil, 8 parts eggs, 6 parts shortening and 2 parts compound leavening agent; The bursting, stringy filling is composed of the following ingredients by weight: 25 parts cheese, 12 parts cream cheese, 8 parts milk, and 5 parts yogurt.
[0025] This invention also provides a method for making a stringy, bursting fried dough stick, which specifically includes the following steps: S1. Preparation of dough for fried dough sticks: Weigh out flour, drinking water, salt, white sugar, soybean oil, eggs, shortening and compound leavening agent according to the weight parts, mix all the components evenly, knead into a smooth dough, let it rest and rise, then roll it out into a strip-shaped dough. The dough should be rested and risen at a temperature of 30℃ for 60 minutes. S2. Prepare the bursting and stretchy filling: Weigh out the cheese, cream cheese, milk and yogurt according to the weight. Heat the cheese and cream cheese to soften, then add the milk and yogurt and stir well to make a smooth and thick filling. S3. Freezing and solidifying the filling: Place the filling obtained in step S2 into a freezing device and freeze it at -10℃ for 4 hours to completely solidify it. S4. Wrapping process: Cut the frozen and solidified filling into pieces of appropriate size, put them into the strip dough obtained in step S1, seal the opening and shape them into raw youtiao dough. The weight of the filling piece is 10g, and each strip dough wraps one piece of filling. S5. Deep-frying and shaping: Place the raw dough sticks into edible oil at 190℃ and deep-fry for 5 minutes until the surface of the dough sticks is golden brown and crispy. Remove and drain the oil to obtain the stringy and bursting dough sticks. Stir continuously during the deep-frying process to ensure that the dough sticks are heated evenly.
[0026] Example 4: A type of stretchy and bursting fried dough stick, comprising a dough and a bursting and stretchy filling, wherein the dough is composed of the following components by weight: 55 parts flour, 25 parts drinking water, 0.4 parts salt, 1.5 parts white sugar, 3 parts soybean oil, 4 parts eggs, 4 parts shortening and 0.6 parts compound leavening agent; The bursting, stringy filling is composed of the following ingredients by weight: 17 parts cheese, 9 parts cream cheese, 4 parts milk, and 3 parts yogurt.
[0027] This invention also provides a method for making a stringy, bursting fried dough stick, which specifically includes the following steps: S1. Preparation of dough for fried dough sticks: Weigh out flour, drinking water, salt, white sugar, soybean oil, eggs, shortening and compound leavening agent by weight, mix all components evenly, knead into a smooth dough, let it rest and rise, then roll it out into a strip-shaped dough. The dough should be rested and risen at 26℃ for 35 minutes. S2. Prepare the bursting and stretchy filling: Weigh out the cheese, cream cheese, milk and yogurt according to the weight. Heat the cheese and cream cheese to soften, then add the milk and yogurt and stir well to make a smooth and thick filling. S3. Freezing and solidifying the filling: Place the filling obtained in step S2 into a freezing device and freeze it at -16℃ for 2.5 hours until it is completely solidified. S4. Wrapping process: Cut the frozen and solidified filling into pieces of appropriate size, put them into the strip dough obtained in step S1, seal the opening and shape them into raw youtiao dough. The weight of the filling piece is 6g, and each strip dough wraps 2 pieces of filling. S5. Deep-frying and shaping: Place the raw dough sticks into edible oil at 175℃ and deep-fry for 3.5 minutes until the surface of the dough sticks is golden brown and crispy. Remove and drain the oil to obtain the stringy and bursting dough sticks. Stir continuously during the deep-frying process to ensure that the dough sticks are heated evenly.
[0028] Example 5: A type of stretchy and bursting fried dough stick, comprising a dough and a stretchy and bursting filling, wherein the dough is composed of the following components by weight: 75 parts flour, 35 parts drinking water, 0.8 parts salt, 2.5 parts white sugar, 4 parts soybean oil, 6 parts eggs, 5 parts shortening and 1.5 parts compound leavening agent; The bursting, stringy filling is composed of the following components by weight: 23 parts cheese, 11 parts cream cheese, 7 parts milk, and 4 parts yogurt.
[0029] This invention also provides a method for making a stringy, bursting fried dough stick, which specifically includes the following steps: S1. Preparation of dough for fried dough sticks: Weigh out flour, drinking water, salt, white sugar, soybean oil, eggs, shortening and compound leavening agent according to the weight parts, mix all the components evenly, knead into a smooth dough, let it rest and rise, then roll it out into a strip-shaped dough. The dough should be rested and risen at a temperature of 28℃ for 50 minutes. S2. Prepare the bursting and stretchy filling: Weigh out the cheese, cream cheese, milk and yogurt according to the weight. Heat the cheese and cream cheese to soften, then add the milk and yogurt and stir well to make a smooth and thick filling. S3. Freezing and solidifying the filling: Place the filling obtained in step S2 into a freezing device and freeze it at -12°C for 3.5 hours until it is completely solidified. S4. Wrapping process: Cut the frozen and solidified filling into pieces of appropriate size, put them into the strip dough obtained in step S1, seal the opening and shape them into raw youtiao dough. The weight of the filling piece is 8g, and each strip dough wraps one piece of filling. S5. Deep-frying and shaping: Place the raw dough sticks into edible oil at 185℃ and deep-fry for 4.5 minutes until the surface of the dough sticks is golden brown and crispy. Remove and drain the oil to obtain the stringy and bursting dough sticks. Stir continuously during the deep-frying process to ensure that the dough sticks are heated evenly.
[0030] In summary, this invention optimizes the proportions of the dough for fried dough sticks, resulting in a crispy and fluffy outer layer. The filling, after being pre-treated by freezing, gradually melts during frying without leaking out, creating a stringy, juicy texture inside. This achieves a dual experience of "crispy on the outside, chewy on the inside, and stringy, juicy," offering a rich and unique flavor. It solves the problem of the monotonous taste of traditional fried dough sticks. Furthermore, the resulting stringy, juicy fried dough sticks are nutritionally balanced and comprehensive. Traditional fried dough sticks primarily provide carbohydrates, while the stringy, juicy filling of this invention contains cheese, egg, and other ingredients, enriching it with protein, calcium, vitamins, and other nutrients. The ingredients make the nutritional structure of fried dough sticks more balanced, meeting the health needs of modern consumers. It has strong flavor adaptability, with the rich flavor of cheese and yogurt in the filling blending with the wheat aroma of the dough, and the sweet and sour taste of yogurt, creating a rich flavor profile that better suits young consumers' pursuit of novel and delicious food. The process is simple and easy to scale up. The production method of this invention is an improvement on the traditional fried dough stick preparation process, without the need for additional complex equipment. The steps of freezing and solidifying the filling and wrapping are simple and easy to operate, making it suitable for industrial mass production and with good market application prospects.
[0031] Furthermore, any content not described in detail in this specification is existing technology known to those skilled in the art.
[0032] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.
[0033] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A type of stringy, bursting fried dough stick, characterized in that: It includes a dough for fried dough sticks and a bubbly, stringy filling. The dough for fried dough sticks is composed of the following components by weight: 50-80 parts flour, 20-40 parts drinking water, 0.3-1 part salt, 1-3 parts white sugar, 2-5 parts soybean oil, 3-8 parts eggs, 3-6 parts shortening, and 0.5-2 parts compound leavening agent. The bursting, stringy filling is composed of the following components by weight: 15-25 parts cheese, 8-12 parts cream cheese, 3-8 parts milk, and 2-5 parts yogurt.
2. The fried dough stick with a flaky, bursting filling as described in claim 1, characterized in that: The dough for fried dough sticks is composed of the following components by weight: 65 parts flour, 30 parts drinking water, 0.65 parts salt, 2 parts white sugar, 3.5 parts soybean oil, 5.5 parts eggs, 4.5 parts shortening, and 1.2 parts compound leavening agent; The bursting, stringy filling is composed of the following components by weight: 20 parts cheese, 10 parts cream cheese, 5.5 parts milk, and 3.5 parts yogurt.
3. The fried dough stick with a bouncy, bursting filling as described in claim 1, characterized in that: The dough for fried dough sticks is composed of the following components by weight: 50 parts flour, 20 parts drinking water, 0.3 parts salt, 1 part white sugar, 2 parts soybean oil, 3 parts eggs, 3 parts shortening, and 0.5 parts compound leavening agent; The bursting, stringy filling is composed of the following components by weight: 15 parts cheese, 8 parts cream cheese, 3 parts milk, and 2 parts yogurt.
4. The fried dough stick with a flaky, bursting filling as described in claim 1, characterized in that: The dough for fried dough sticks is composed of the following components by weight: 80 parts flour, 40 parts drinking water, 1 part salt, 3 parts white sugar, 5 parts soybean oil, 8 parts eggs, 6 parts shortening, and 2 parts compound leavening agent. The bursting, stringy filling is composed of the following components by weight: 25 parts cheese, 12 parts cream cheese, 8 parts milk, and 5 parts yogurt.
5. A method for producing the stringy, bursting fried dough sticks according to any one of claims 1-4, characterized in that: Specifically, the following steps are included: S1. Preparation of dough for fried dough sticks: Weigh out flour, drinking water, salt, white sugar, soybean oil, eggs, shortening and compound leavening agent according to the weight parts, mix all the components evenly, knead into a smooth dough, let it rest and rise, and then roll it out into a strip-shaped dough. S2. Prepare the bursting and stretchy filling: Weigh out the cheese, cream cheese, milk and yogurt according to the weight. Heat the cheese and cream cheese to soften, then add the milk and yogurt and stir well to make a smooth and thick filling. S3. Freezing and solidifying the filling: Place the filling obtained in step S2 into a freezing device and freeze it at -18℃ to -10℃ for 2-4 hours until it is completely solidified. S4. Wrapping: Cut the frozen filling into appropriately sized pieces, place them in the strip dough obtained in step S1, seal the edges, and shape them into raw fried dough sticks. S5. Deep-frying and shaping: Place the raw dough sticks into edible oil at 170-190℃ and deep-fry for 3-5 minutes until the surface of the dough sticks is golden brown and crispy. Remove and drain the oil to obtain the stringy and bursting dough sticks.
6. The method for making a stringy, bursting fried dough stick according to claim 5, characterized in that: In step S1, the dough is allowed to rest and proof at a temperature of 25-30℃ for 30-60 minutes.
7. The method for making a stringy, bursting fried dough stick according to claim 5, characterized in that: In step S4, the weight of the filling block is 5-10g, and each strip of dough is wrapped with 1-2 pieces of filling.
8. The method for making a stringy, bursting fried dough stick according to claim 5, characterized in that: In step S5, the dough sticks are continuously stirred during frying to ensure even heating.