CN105165985A - Production method for fried dough twist containing carrots - Google Patents
Production method for fried dough twist containing carrots Download PDFInfo
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- CN105165985A CN105165985A CN201510672634.6A CN201510672634A CN105165985A CN 105165985 A CN105165985 A CN 105165985A CN 201510672634 A CN201510672634 A CN 201510672634A CN 105165985 A CN105165985 A CN 105165985A
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Abstract
The invention discloses a production method for a fried dough twist containing carrots. The production method comprises the following steps: peeling the carrots, fumigating the peeled carrots for softening, and smashing the softened carrots into carrot mash; smashing celery, garlic chives and vanilla pod into celery mash, garlic chive mash and vanilla pod mash respectively; mixing the following components into dough according to a certain ratio: 25-30 parts of rice, 20-40 parts of the carrot mash, 8-15 parts of the celery mash, 8-15 parts of the garlic chive mash, 0.5-1.5 parts of the vanilla pod mash, 1-3 parts of green onions, 0.1-0.5 part of xylitol, 0.2-1 part of essence of chicken, 0.1-0.5 part of table salt, 5-15 parts of water, 0.01-0.05 part of sodium sorbate and 0.2-1 part of baking powder; squeezing the dough into a dough strip, folding the dough strip in half, and twisting the folded dough stripe in the clockwise direction into a twisted dough blank; frying the twisted dough blank in oil of 210-280 DEG C for 5-10 minutes. The fried dough twist provided by the invention has the advantages being particularly rich in carotene, vitamins and dietary fiber and more reasonable in nutrition arrangement, and nutritions can be absorbed by a human body more easily.
Description
Technical field
The present invention relates to a kind of fried dough twist and make field, be specifically related to a kind of preparation method being rich in the carrot fried dough twist of carrotene and vitamin.
Background technology
Fried dough twist is a kind of millet cake that compatriots like, having of market popularity is hundreds of.Tradition fried dough twist uses a large amount of flour, sugar, edible oil for raw material, and mouthfeel is greasy and trophic structure is single, is especially deficient in vitamin and dietary fiber, and high sugared high oil does not meet health demand.For this reason, people constantly develop new preparation method to improve taste and the nutrition of fried dough twist.If publication number is that CN103444818A discloses a kind of corn fried dough twist and preparation method thereof, employing corn flour is primary raw material, retains and enhances the nutritional labeling of corn.Publication number is that CN103749630A discloses a kind of high dietary-fiber and wraps up in filling fried dough twist and preparation method thereof, uses the full flour of wheat as primary raw material, adds the content of dietary fiber.
But, along with improving constantly of living standard, the requirement of people to daily bread also improves constantly, particularly be particular about balanced in nutrition while also pursue health, the green of food, fried dough twist is in the market flour, egg, corn flour etc. because of raw material variety problem as main material, there are three excessive risks of higher fatty acid, high protein and high grease, long-term edible easily fat, and nutritive value has certain limitation, and mouthfeel is single, and preparation method is comparatively complicated.
Summary of the invention
The present invention is directed to the above-mentioned deficiency of prior art, a kind of preparation method being rich in the carrot fried dough twist of carrotene and vitamin is provided.The fried dough twist that this method that is primary raw material with carrot, green vegetables and rice makes, not only special taste, and also carrotene, vitamin and dietary fiber content are abundant especially, and nutrition arrangement is more reasonable, more holds easily absorbed by the body.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: a kind of preparation method of carrot fried dough twist, and preparation process comprises:
(1) first carrot peeling cleaning draining, slitting, put into the steam stifling 10-25 minute (realizing sofening treatment) of 150-210 DEG C, then putting into beater, to break into mashed carrot stand-by;
(2) celery, leek, vanilla pod cleaning draining, then putting into pulverizer respectively, to break into mud stand-by;
(3) in rice, add mashed carrot, celery paste, leek mud, vanilla pod mud, green onion, xylitol, chickens' extract, salt, water, sodium sorbate, baking powder, above-mentioned raw materials mixing is broken into mud, stir into dough, the weight ratio of above-mentioned raw materials used is: rice 25-30 part, mashed carrot 20-40 part, celery paste 8-15 part, leek mud 8-15 part, vanilla pod mud 0.5-1.5 part, green onion 1-3 part, xylitol 0.1-0.5 part, chickens' extract 0.2-1 part, salt 0.1-0.5 part, water 5-15 part, sodium sorbate 0.01-0.05 part, baking powder 0.2-1 part;
(4) above-mentioned dough is directly squeezed into the cylindrical of diameter 5-10mm, is cut into the long section of 5-15cm, the rectangular middle doubling of every root is back-outed rope made of hemp shape face base clockwise;
(5) face base being put into hot oil temperature is 210-280 DEG C of oil cauldron frying 5-10 minute, takes out air-dry, packaging.
In step of the present invention (3), the weight ratio of above-mentioned raw materials used is: rice 26-29 part, mashed carrot 21-39 part, celery paste 10-15 part, leek mud 10-15 part, vanilla pod mud 0.8-1.5 part, green onion 1-3 part, xylitol 0.1-0.5 part, chickens' extract 0.2-1 part, salt 0.1-0.5 part, water 5-15 part, sodium sorbate 0.01-0.05 part, baking powder 0.2-1 part.
The temperature of the stifling steam of step of the present invention (1) is 170-200 DEG C, and fumigation time is 15-20 minute.
Step of the present invention (5) frying hot oil temperature is 230-270 DEG C.
Carrot in above-mentioned raw materials of the present invention, celery, leek, vanilla pod are commercially available this season fresh products.
Advantage of the present invention and good effect are:
1. the primary raw material in the present invention is rice, carrot and green vegetables, and in the fried dough twist of making, carrotene, vitamin and dietary fiber content correspondingly can significantly improve;
2. be employed herein rice and instead of flour, the rice pellets smashed is thicker than the particle of flour, the crispy in taste of therefore fried dough twist, and the grease absorbed time fried also can correspondingly reduce, green health more;
3. because carrotene is oil-soluble, the carrotene in the fried dough twist made in the present invention and grease can be ingested simultaneously, are conducive to carrotene and are really absorbed by the body, and realize taste, nutrition simultaneously, easily absorb three general objectives.
4. the fried dough twist made of method of the present invention, owing to adopting the mechanical mixture of normal temperature in a large number, therefore the nutritional labeling of each raw material can farthest be kept, by the formula of science of the present invention and the synergy reasonably between technique, effectively avoid the nutrition leak of raw material in preparation process and the change of local flavor, and preparation method of the present invention is simply efficient, substantially increases production efficiency.
Detailed description of the invention
Below in conjunction with embodiment, concrete technical scheme of the present invention is described further.
Embodiment 1.
First carrot peeling cleaning draining, be cut into the rectangular of thickness 1cm, put into that 150 DEG C of steam is airtight stiflingly does sofening treatment in 25 minutes, putting into beater, to break into radish mud stand-by.
Celery, leek, vanilla pod cleaning draining, successively putting into pulverizer, to break into mud stand-by.
Choose 30 parts, selected rice by weight to clean, put into mashed carrot 40 parts, celery paste 15 parts, 15 parts, leek mud, 1.5 parts, vanilla pod mud, green onion 3 parts, xylitol 0.5 part, chickens' extract 1 part, salt 0.5 part, 15 parts, water, sodium sorbate 0.05 part, baking powder 1 part, put into beater and break into mud.Said mixture is fully stirred into dough, is then directly squeezed into the cylindrical of diameter 5mm, be cut into the long section of 15cm, single rectangular middle doubling is back-outed rope made of hemp shape face base clockwise.
Finally, face base is put into 210 DEG C of oil cauldron fryings 10 minutes, takes out air-dry, packaging.
Embodiment 2.
First carrot peeling cleaning draining, be cut into the rectangular of thickness 1cm, put into that 210 DEG C of steam is airtight stiflingly does sofening treatment in 10 minutes, putting into beater, to break into radish mud stand-by.
Celery, leek, vanilla pod cleaning draining, successively putting into pulverizer, to break into mud stand-by.
Choose 25 parts, selected rice by weight to clean, put into mashed carrot 20 parts, celery paste 8 parts, 8 parts, leek mud, 0.5 part, vanilla pod mud, green onion 1 part, xylitol 0.1 part, chickens' extract 0.2 part, salt 0.1 part, 5 parts, water, sodium sorbate 0.01 part, baking powder 0.2 part, put into beater and break into mud.Said mixture is fully stirred into dough, is then directly squeezed into the cylindrical of diameter 10mm, be cut into the long section of 5cm, single rectangular middle doubling is back-outed rope made of hemp shape face base clockwise.
Finally, face base is put into 280 DEG C of oil cauldron fryings 5 minutes, takes out air-dry, packaging.
Embodiment 3.
First carrot peeling cleaning draining, be cut into the rectangular of thickness 1.5cm, put into that 180 DEG C of steam is airtight stiflingly does sofening treatment in 18 minutes, putting into beater, to break into radish mud stand-by.
Celery, leek, vanilla pod cleaning draining, successively putting into pulverizer, to break into mud stand-by.
Choose 28 parts, selected rice by weight to clean, centre puts into mashed carrot 38 parts, celery paste 10 parts, 12 parts, leek mud, 1 part, vanilla pod mud, green onion 2 parts, xylitol 0.2 part, chickens' extract 0.6 part, salt 0.3 part, 10 parts, water, sodium sorbate 0.02 part, baking powder 0.6 part successively, puts into beater and breaks into mud.Said mixture is fully stirred into dough, is then directly squeezed into the cylindrical of diameter 8mm, be cut into the long section of 10cm, single rectangular middle doubling is back-outed rope made of hemp shape face base clockwise.
Finally, face base is put into 250 DEG C of oil cauldron fryings 8 minutes, takes out air-dry, packaging.
Claims (4)
1. a preparation method for carrot fried dough twist, is characterized in that: preparation process comprises:
(1) first carrot peeling cleaning, draining, slitting, put into the stifling 10-25 minute of steam of 150-210 DEG C, then putting into beater, to break into mashed carrot stand-by;
(2) celery, leek, vanilla pod cleaning draining, then putting into pulverizer respectively, to break into mud stand-by;
(3) in rice, add mashed carrot, celery paste, leek mud, vanilla pod mud, green onion, xylitol, chickens' extract, salt, water, sodium sorbate, baking powder, above-mentioned raw materials mixing is broken into mud, stir agglomerating, the parts by weight of above-mentioned raw materials used are: rice 25-30 part, mashed carrot 20-40 part, celery paste 8-15 part, leek mud 8-15 part, vanilla pod mud 0.5-1.5 part, green onion 1-3 part, xylitol 0.1-0.5 part, chickens' extract 0.2-1 part, salt 0.1-0.5 part, water 5-15 part, sodium sorbate 0.01-0.05 part, baking powder 0.2-1 part;
(4) group that step (3) stirs into directly is squeezed into the cylindrical of diameter 5-10mm, is cut into the long section of 5-15cm, in the middle of every segment length's bar, doubling is back-outed rope made of hemp shape face base clockwise;
(5) face base being put into hot oil temperature is 210-280 DEG C of oil cauldron frying 5-10 minute, takes out air-dry, packaging.
2. the preparation method of carrot fried dough twist according to claim 1, is characterized in that: the parts by weight of the raw material described in step (3) are: rice 26-29 part, mashed carrot 21-39 part, celery paste 10-15 part, leek mud 10-15 part, vanilla pod mud 0.8-1.5 part, green onion 1-3 part, xylitol 0.1-0.5 part, chickens' extract 0.2-1 part, salt 0.1-0.5 part, water 5-15 part, sodium sorbate 0.01-0.05 part, baking powder 0.2-1 part.
3. the preparation method of carrot fried dough twist according to claim 1, is characterized in that: the temperature of the stifling steam of step (1) is 170-200 DEG C, and fumigation time is 15-20 minute.
4. the preparation method of carrot fried dough twist according to claim 1, is characterized in that: the hot oil temperature of step (5) frying is 230-270 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510672634.6A CN105165985A (en) | 2015-10-16 | 2015-10-16 | Production method for fried dough twist containing carrots |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510672634.6A CN105165985A (en) | 2015-10-16 | 2015-10-16 | Production method for fried dough twist containing carrots |
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| CN105165985A true CN105165985A (en) | 2015-12-23 |
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| CN201510672634.6A Pending CN105165985A (en) | 2015-10-16 | 2015-10-16 | Production method for fried dough twist containing carrots |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1726784A (en) * | 2004-07-30 | 2006-02-01 | 刘和平 | Method for producing fried dough twist in multiple types in colors, sweet-smells and tastes |
| CN104304990A (en) * | 2014-09-26 | 2015-01-28 | 重庆市双桥区危思科技有限公司 | Production technology of fried dough twist rich in vitamin |
| CN104770443A (en) * | 2015-03-26 | 2015-07-15 | 付健权 | Nutritional fried dough twists and a preparation method thereof |
-
2015
- 2015-10-16 CN CN201510672634.6A patent/CN105165985A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1726784A (en) * | 2004-07-30 | 2006-02-01 | 刘和平 | Method for producing fried dough twist in multiple types in colors, sweet-smells and tastes |
| CN104304990A (en) * | 2014-09-26 | 2015-01-28 | 重庆市双桥区危思科技有限公司 | Production technology of fried dough twist rich in vitamin |
| CN104770443A (en) * | 2015-03-26 | 2015-07-15 | 付健权 | Nutritional fried dough twists and a preparation method thereof |
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Application publication date: 20151223 |