CN1166286A

CN1166286A - Binzhou fried dough twist

Info

Publication number: CN1166286A
Application number: CN96118687A
Authority: CN
Inventors: 雷家骥
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-05-23
Filing date: 1996-05-23
Publication date: 1997-12-03
Anticipated expiration: 2016-05-23
Also published as: CN1062425C

Abstract

Binzhou fried dough twist as a local flavour food is produced by seasoning juice preparation with aniseed, cassia bark, pricklyash, ginger and Chinese onion; mixing flour with fermented dough, flour, soda, seasoning juice, sesame oil, egg and salt; covering with wet cloth for 20 minites; stretching into three-strand and six-turn dough twist; and frying in rape oil at 170 deg.C into golden yellow. The said product is beautiful, rich in nutrients, fragrant and crisp and may be stored for a long period.

Description

Binzhou fried dough twist

The present invention relates to a kind of typical local food Binzhou fried dough twist.

Fried dough twist is China's a kind of local flavor pot foods among the people, and all produce the various places, north and south, more with northern various places especially.Mostly the fried dough twist of existing traditional one-tenth flavor is to prepare burden with wheat flour, salt, alkali, form with the fried system of plant, with individual greatly, coloured gold is red, mouthfeel is crisp is famous-object; The sweet taste fried dough twist is prepared burden with wheat flour, brown sugar, alkali, is fried into plant, and its color depth is red, and taste is sweet crisp.The tradition fried dough twist has crisp, the anti-advantage of chewing of mouthfeel, but its shortcomings that have many food gums to feel sleepy, the children's and the designed for old people that should not tooth grow up to.Development has the people to add grease, sesame, rock sugar, green-red shred made of orange peel, sweet osmanthus wet goods to reach the purpose that increases shortcake and flavouring in closing face so far, but do not reach the full and very crisp effect of shape, flavouring is single, lacks compound fragrant and delicate flavour, unsuitable long-term storage.Tianjin cannabis and the five cured sub-fried dough twists of Yangxin, Hubei with China are example at present, and these two kinds of fried dough twists all are the famous-brand and high-quality food of China, and in selected incorporating into own forces " the special snack dictionary of the middle name of the country " book, its Tianjin fried dough twist is world-famous, belongs to the sweet taste type.Added sesame, white sugar, rock sugar, green-red shred made of orange peel, sweet osmanthus wet goods raw material in manufacturing process, the finished product look dark red, and mouthfeel is crisp fragrant and sweet.But the shortcoming body is thick, and it distinguishes the flavor of single fragrant and sweet, eats gum more and feels sleepy, distinguishes the flavor of sweet greasy mouthful, and old man child can't eat, and can only make snacks and usefulness, does that breakfast is not good enough on schedule.Do not conform to modern's low sugar edible demand.Its Yangxin, Hubei five cured sub-fried dough twists belong to into the flavor type, have on the make added sesame oil and Semen sesami nigrum.Though this fried dough twist has increased part fragrance, lack delicate flavour and compound fragrant, crisp degree still is not good enough.

The object of the present invention is to provide a kind of nutritious shape full attractive in appearance, it is soft bright fragrant to have a compound fragrant, mouthfeel crisp pastry embrittlement slag, is convenient to the Binzhou fried dough twist of long-term storage.

The present invention obtains like this, it selects fine-flour for use, egg, sesame oil, anistree (big fragrant), the osmanthus tube, Chinese prickly ash, shallot, ginger, refined salt, rapeseed oil, dietary alkali is batching, earlier with anise, the osmanthus tube, Chinese prickly ash, ginger, shallot is cleaned with clear water, it is boiled that pot seat fire interpolation clear water is lowered to above-mentioned flavouring, boiled 30 minutes with little fire again, pull the condiment slag out and make baste, baste is inserted the cold standby that dries in the air in the vessel, get dried pure white and the old fermentation face of powder 1/4 weight is put into basin, add fine-flour again, alkali, baste, sesame oil, egg liquid, the dough of the synthetic soft or hard appropriateness of salt, dough is made the bar of 30 centimeter length, built treacle 20 minutes with wet cloth, the living fried dough twist that flower is made three strand of six flower on the tie rod then, a pot seat fire freshen rapeseed oil with in burn extremely that oily temperature is 170 ℃, be lowered to living fried dough twist, make fried dough twist become golden yellow, from oil, pull cold the forming of drying in the air out with little fiery deep fry for five minutes.The part by weight of its each batching is a fine-flour: egg liquid: sesame oil: anise: osmanthus tube: Chinese prickly ash: shallot: ginger: refined salt: rapeseed oil: dietary alkali=20: 3: 1: 0.2: 0.2: 0.1: 0.2: 0.2: 3: 0.5-0.6: 0.08-0.09.

The invention has the advantages that it has mainly solved the thoroughly problem of a shortcake of solution of failing all the time in traditional fried dough twist food production, on the make add an amount of sesame oil and egg, fried dough twist is fully risen when fried system to be sent out, reach the purpose of crisp pastry, make its shape full attractive in appearance, when fried system, adopt medium and small fire to prolong the fried system time, little 27 grams that only have in light weight of fried dough twist volume, and three strand of six flower helps moisture content fast by fried dried, not only can increase shortcake and increase crisply, and be convenient to long storage time, in the process of making, add multiple organic perfume, especially with ginger, the effect of shallot is wonderful, makes its compound fragrant soft bright fragrant.Increase the albumen egg thereby on the make added egg, increased cellulose and multivitamin, improved its nutritive value significantly.Thereby realized nutritious, shape full attractive in appearance, have compound fragrant soft bright perfume, mouthfeel crisp pastry embrittlement slag, be convenient to the goal of the invention of long-term storage.

The present invention is further described with embodiment below:

The present invention obtains by following steps, it selects fine-flour for use, egg, sesame oil, anistree, the osmanthus tube, Chinese prickly ash, shallot, ginger, refined salt, rapeseed oil, dietary alkali is batching, earlier with anise, the osmanthus tube, Chinese prickly ash, ginger, shallot is cleaned with clear water, it is boiled that pot seat fire interpolation clear water is lowered to above-mentioned flavouring, boiled 30 minutes with little fire again, pull the condiment slag out and make baste, baste is inserted the cold standby that dries in the air in the vessel, get the old fermentation face of dried fine-flour 1/4 weight and put into basin, add fine-flour again, alkali, baste, sesame oil, egg liquid, the dough of the synthetic soft or hard appropriateness of refined salt, dough is made the bar of 30 centimeter length, built treacle 20 minutes with wet cloth, the living fried dough twist that flower is made three strand of six flower on the tie rod then, pot seat fire add rapeseed oil with in burn extremely that oily temperature is 170 ℃, be lowered to living fried dough twist, make fried dough twist become golden yellow, from oil, pull cold the forming of drying in the air out with little fiery deep fry for five minutes.The part by weight of its each batching is a fine-flour: egg liquid: sesame oil: anise: osmanthus tube: Chinese prickly ash: shallot: ginger: refined salt: rapeseed oil: dietary alkali=20: 3: 1: 0.2: 0.2: 0.1: 0.2: 0.2: 3: 0.5-0.6: 0.08-0.09.The consumption of its dietary alkali just comes to decide with situation and temperature that the ferment face is sent out, and it is old that the ferment face is sent out, and the temperature height can be used more, uses less on the contrary.

Claims

A kind of food Binzhou fried dough twist, it is characterized in that its step and obtaining by the following method, select fine-flour for use, egg, sesame oil, anistree, the osmanthus tube, Chinese prickly ash, shallot, ginger, refined salt, rapeseed oil, dietary alkali is batching, earlier with anise, the osmanthus tube, Chinese prickly ash, ginger, shallot is cleaned with clear water, it is boiled that pot seat fire interpolation clear water is lowered to above-mentioned flavouring, boiled 30 minutes with little fire again, pulling the condiment slag out, to make baste standby, get the old fermentation face of dried fine-flour 1/4 weight, add fine-flour, alkali, baste, sesame oil, egg liquid, refined salt synthesizes dough, dough is made rectangular, built treacle 20 minutes with wet cloth, the living fried dough twist that flower is made three strand of six flower on the tie rod then, with oily temperature is that 170 ℃ the little fiery deep fry for five minutes of rapeseed oil makes fried dough twist become golden yellow to pull out to form, and its part by weight of respectively selecting materials is a fine-flour: egg liquid: sesame oil: anise: osmanthus tube: Chinese prickly ash: shallot: ginger: refined salt: rapeseed oil: dietary alkali=20: 3: 1: 0.2: 0.2: 0.1: 0.2: 0.2: 3: 0.6-0.6: 0.08-0.09.