CN201898836U - Fried twisted stick and processing device therefor - Google Patents
Fried twisted stick and processing device therefor Download PDFInfo
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- CN201898836U CN201898836U CN2010202549788U CN201020254978U CN201898836U CN 201898836 U CN201898836 U CN 201898836U CN 2010202549788 U CN2010202549788 U CN 2010202549788U CN 201020254978 U CN201020254978 U CN 201020254978U CN 201898836 U CN201898836 U CN 201898836U
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Abstract
The utility model provides a fried twisted stick and a processing device therefor, belonging to the food processing field. The fired twisted stick is characterized in that dough is processed to be round-bar shaped, deplanate strip shaped, multilateral, single-bar shaped, double-bar shaped, multi-bar shaped, hollow or stuffed blank bars, which are singly prepared or combined to form a fried twisted stick in shape of coil spiral or strip or ring. The processing device is characterized in that the processing device is composed of a hopper, a dough pump, a nozzle, an electronic control device, a motor and a speed change mechanism; the dough pump is composed of a pump body, a pump cover, a pair of gears or rotors which are in synchronously reverse rotation and meshed with each other, a gear shaft and a bearing; by use of the fried twisted stick and the processing device therefor, the production efficiency is improved, and the fried twisted sticks with various shapes and rich tastes can be produced.
Description
Technical field
The utility model is deep-fried twisted dough sticks and process equipment thereof.
Background technology
Deep-fried twisted dough sticks are a representative products in the Chinese traditional food industry, apart from modern existing centuries history, and because of its golden yellow color, the mouthfeel delicious and crisp, inexpensive and succession is the first-selected good merchantable brand of people's breakfast so far.
In traditional deep-fried twisted dough sticks process, raw material selects to mainly contain flour, alum, alkali, Yan Heshui.Wherein alum and alkali are leavening agent, and deep-fried twisted dough sticks are expanded rapidly in the deep fat of higher temperature, and volume increases, and organizes fluffy.Salt has the adjusting gluten, increases the effect that dough is held the gas ability, uses with alum, alkali collocation.The whiteness fineness of flour, protein content etc. should meet the requirement of deep-fried twisted dough sticks processing technology, just can produce high-quality deep-fried twisted dough sticks product.Processing method is as follows:
Raw material mixing-noodles served with soy sauce, sesame butter, etc. are smash the folded face of face bundle face-treacle face (more than 4 hours)-minute group-roll sheet to cut the folded base-tie rod of base-fried-control oil
1 raw material mixes: alum, alkali, salt crushing and water-adding are stirred to and dissolve adding flour.
2 noodles served with soy sauce, sesame butter, etc. are smash the folded face of face bundle face: flour and water are mixed thoroughly agglomerating, by smashing face, bundle face, fold gimmick such as face gluten network is fully formed, and become ganoid muscle dough.
3 treacle faces: the treacle face is regulated according to the variations in temperature of operation field and Various Seasonal, and is general about more than 4 hours.
4 fens groups: the dough that treacle is good is divided into the fritter of an amount of length and width.
5 roll sheet cuts the folded base of base: the face piece that will cut apart is rolled into the rectangular dough sheet of suitable width, thickness, is cut into the face base, and two face bases are overlapping standby.
6 tie rods: press press...withing one's finger in the middle of the overlapping face base to make two adhesions, both hands cooperate and pull into rectangular fried about 30 centimetres.
7 is fried: oil temperature requires (180-220) degree centigrade, and the face base is gone into oil cauldron, and hand-held bamboo chopsticks are not stopped to stir, and the face base of making is heated evenly, and fried to colouring, epidermis is crisp to be pulled out.
8 control oil: control oil is will fried good deep-fried twisted dough sticks, is placed at interval and avoids overlapping in the container, and purpose is that the grease on the deep-fried twisted dough sticks surface that has just taken the dish out of the pot is drained, and the steam on inner and surface evaporates, and keeps crisp degree as far as possible, otherwise that deep-fried twisted dough sticks collapse is soft, and the mouthfeel skin is tough.
The above is to raw material, processing technology has-provisioning request, therefore in existing deep-fried twisted dough sticks processing, exist technology loaded down with trivial details, labour intensity is big, yields poorly, and taste and shape are single, packing back finished product eases back and loses intrinsic local flavor, and contain the aluminium composition in the leavening agent, omnidistance manual operations, hygienic requirements all many-sided needs such as are difficult to reach and improve and reinforcement.
The production and sales of existing deep-fried twisted dough sticks mostly are overlooking and set up a stall, and the mode of the on-the-spot processing in family workshop is convenient, fast because of it, approved by consumers in general flexibly, and just like forms a kind of cooking culture.Research and development to deep-fried twisted dough sticks equipment at present deepen continuously, in existing deep-fried twisted dough sticks equipment, the dough molding mode adopts the Kun platen press more, single, double screw extrusion method, make the deep-fried twisted dough sticks dough form the face base, Kun platen press moulding opposite Youth League organization wherein, product quality can both play good result, but because equipment component is many, bulky, the high factor that consumes energy can't realize the requirement to existing processing mode, and wherein single, double screw extrusion method is because dough is under the extruding of screw rod strong agitation, frictional force is bigger, the dough temperature raises, part gelatinization, excessive whipping and destroy gluten network.
In order to solve the problem that prior art exists, the utility model provides a kind of deep-fried twisted dough sticks and process equipment thereof, the raw material range of choice is enlarged, and it is abundant to form taste by various combination, the deep-fried twisted dough sticks product that shape is various, and according to processing method, in conjunction with deep-fried twisted dough sticks equipment, improve output, reduce manual operations, and promote the existing mode of production, thereby realize the utility model purpose.
Summary of the invention
Deep-fried twisted dough sticks and process equipment thereof, process steps is as follows:
A dough combination: flour (20-80) %, water (20-80) %, other dough local flavors of leavening agent (0-3) % and quality-improving material (0.1-28) %, above mixing of materials with become dough.
B moulding shortening: dough is by craft or be machined into round bar shaped, flat bar, many prismatics, wall scroll shape, two bar shaped, many bar shapeds, hollow or the stuffed single or combination of bar base, independent or the combination by methods such as fried, baking, boiling, microwaves, making face shaping is, coiled spiral shape or strip or ring shape deep-fried twisted dough sticks.
According to above method, it is characterized in that the deep-fried twisted dough sticks finished product face shaping behind the shortening is coiled spiral shape or strip or ring shape.
According to above method, it is characterized in that, dough is by craft or be machined into round bar shaped, flat bar, many prismatics, wall scroll shape, two bar shaped, many bar shapeds, hollow or the stuffed single or combination of bar base, by the fried face shaping of making is coiled spiral shape or strip or ring shape deep-fried twisted dough sticks.
According to above method, it is characterized in that, dough is processed into the hollow strips base, go into oil cauldron and coil spirality while exploding.
According to above method, it is characterized in that, dough is processed into many prismatic bars base, go into oil cauldron and coil spirality while exploding.
According to above method, it is characterized in that, dough is processed into round bar shaped bar base, steam earlier afterwards to explode and make the strip deep-fried twisted dough sticks.
According to above method, it is characterized in that, dough is processed into the hollow strips base, cut into strip by Len req, after the fried maturation, inject various filling material hollow.
According to above method, it is characterized in that, dough by craft or be machined into ring shape face base, is gone into the fried ring shape deep-fried twisted dough sticks of making of oil cauldron.
According to above method, it is characterized in that, select collocation to produce differently flavoured coarse cereal fruit vegetable deep-fried twisted dough sticks by various raw materials.
A kind of deep-fried twisted dough sticks process equipment: form by hopper (1), dough pump (2), nozzle (3), electric control gear (4), motor (5), speed change gear (6).
The described dough pump of A is by the pump housing (7), have that the pump cover (8) of compensating groove, a pair of synchronous backward rotate and pitch wheel (9) or rotor (10), gear shaft (11) and bearing (12) are formed.
The described bleed type of B is circle stripe shape, flat stripe shape, many ribs type, single bar-type, two stripe shape, many stripe shapes, hollow type or stuffed type.
It is characterized in that according to above equipment a pair of synchronous backward rotates, and pitch wheel (9) or rotor (10), closely cooperate, form pressure discharge zone (16) with the pump housing (7), pump cover (8).
It is characterized in that according to above equipment, have the pump cover (8) of compensating groove
On the one hand, dough composition flour, comprise that wheat class, rice class, cereal, beans, fruits and vegetables class be processed into, the combination of one or more in full powder or the starchy material, wheat is wherein arranged, steam wheat, corn, rice, black rice, millet, soybean, potato full-powder and starch etc., flour material selects collocation to produce differently flavoured coarse cereal fruit vegetable deep-fried twisted dough sticks according to nutrition, local flavor, dough characteristic.
Dough composition water comprises contained moisture such as nature water, milk, egg, syrup, honey, soymilk, Juice.
The dough composition leavening agent, the basic salt that comprises carbonate, bicarbonate radical, with acid with bulk effect and its esters, and yeast, single or combination such as sodium carbonate, sodium acid carbonate, citric acid, potassium hydrogen tartrate, sodium pyrophosphate, glucolactone is wherein arranged.
Other dough local flavors of dough composition and quality-improving material comprise following;
Salt egg milk powder milk
Grease cream, shortening, peanut oil, soybean oil, salad oil, sunflower wet goods.
Sweet taste material white sugar, maltose, honey, glycitols, albumen sugar etc.
Emulsifying agent monoglyceride, lecithin etc.
Thickener CMC, CSL etc.
Oxidant ascorbic acid, ammonium persulfate etc.
Enzyme preparation amylase, protease etc.
Reducing agent glutathione, cysteine etc.
Essence and flavoring agent butter essence, vanilla powder, ground cinnamon etc.
The various fruit juice of Juice (sweet apple etc.), vegetable juice (carrot spinach etc.).
Nutrition fortifier vitamin E, calcium carbonate, vitamin C etc.
Filling material eclair, chocolate filling, sweetened bean paste stuffing etc.
Above material is taked the most reasonably combined and consumption according to different product, produces local flavor, nutrition, the desirable deep-fried twisted dough sticks dough of structural state.
Second aspect moulding shortening, dough is by craft or be machined into round bar shaped, flat bar, many prismatics, wall scroll shape, two bar shaped, many bar shapeds, hollow or the stuffed single or combination of bar base, independent or the combination by methods such as fried, baking, boiling, microwaves, making face shaping is, coiled spiral shape or strip or ring shape deep-fried twisted dough sticks.
The shape of dough molding is to the finished product mouthfeel, and internal organizational structure all has certain influence.As many prismatic bars base, fried back finished product is compared with other mode moulding, and crust is more crisp.Because its surface presents rib shape projection, be the part isolation with the interarea base, in frying course dehydration very fast, and absorb grease, make finished product outer continuous in crisp, and aesthetic in appearance.
As two bar shaped bar bases, dough sprays from two stripe shape nozzles, and the two sides base twines mutually under effect of inertia, adhesion is rope form and enters oil cauldron, because the bar blank outer surface is subjected to thermocoagulation and can't expands, but two do not continue to keep expanding owing to touch deep fat in the base junction, makes finished-product volume bigger.
As the hollow strips base, can't expand in the gelatinization of being heated of shortening process outer surface, and the hollow parts temperature to be relatively low, remains swelling state, it is more bulk that finished product is organized, and mouthfeel is better.
Described coiled spiral shape deep-fried twisted dough sticks in i.e. moulding or the shortening process, are coiled spirality with wall scroll or combination bar base.It is characterized in that can make full use of the shortening vessel space, one-shot forming shortening amount is bigger, output height, good looking appearance.
Described ring shape deep-fried twisted dough sticks are about to dough by craft or be machined into ring shape.
The utility model can also be connected with peripheral hardware filling material charge pump by changing stuffed type nozzle, produces stuffed deep-fried dough stick.Described filling material charge pump, be to add required filling material in the dough stock bucket of the present invention, filling tube in the stuffed type nozzle of filling material charge pump and dough pump, connect by pipeline, in the production process, start the dough pump earlier, question handler is after the nozzle ejection, start filling material infusion filling, the filling material is wrapped in the face base fully, by required method shortening.Filling material charge pump model is small-sized according to producing the needs selection, and saves the operating space.
In existing deep-fried twisted dough sticks are produced, mainly expand by the fried face base that makes, epidermis is crisp and be golden yellow, in the utility model, also in conjunction with methods such as baking, boiling, microwaves, makes the finished product local flavor better.Frying temperature (150-180) degree centigrade wherein, baking temperature (180-220) degree centigrade, about 100 degrees centigrade of boiling normal pressures, microwave is according to the predetermined ripening parameters of shape of product size.Also several method can be mutually combined, fried again as first boiling, baking combines with fried, also can toast separately, and promptly the bar base treacle after the moulding is sent out back or direct baking, but preferably in fried mode.
A kind of deep-fried twisted dough sticks process equipment is made up of hopper (1), dough pump (2), nozzle (3), electric control gear (4), motor (5), speed change gear (6).
The described dough pump of A by the pump housing (7), have that the pump cover (8) of compensating groove, a pair of synchronous backward rotate and pitch wheel (9) or rotor (10), gear shaft (11), bearing (12) are formed.
The described bleed type of B is circle stripe shape, flat stripe shape, many ribs type, single bar-type, two stripe shape, many stripe shapes, hollow type or stuffed type.
According to above equipment, its dough pump (2) is characterised in that a pair of synchronous backward rotation and pitch wheel (9) or rotor (10) closely cooperate with the pump housing (7), pump cover (8) and form pressure discharge zone (16).One, dough stirs at gear and shears under the suction-operated, enter dough pump (2) from hopper (1), and rotate into discharge zone (16) with gear (9) or rotor (10), along with dough is on the increase, make discharge zone (16) volume that is in sealing state reduce to produce pressure, dough is sprayed the face base of required form by the nozzle (3) that is connected dough pump (2) below.
Described rotor dough pump (as Fig. 1) also claims lobe pump, and the rotor (10) (also can be anodontia a pair of ganoid Kun axle) that relies on a pair of synchronous backward to rotate is delivered to discharge zone (16) with dough by hopper (1) and discharges.
Described gear dough pump (as Fig. 2) relies on a pair of synchronous backward to rotate and pitch wheel (9), dough is delivered to discharge zone (16) by hopper (1) discharges.
Wherein the maximum difference of rotor dough pump and gear dough pump is, the rotor that a pair of synchronous backward rotates, and profile of tooth is oval curve, and its field of conjugate action cooperates for rolling, and can not produce the ageing mixture phenomenon, but requirement on machining accuracy is higher, and relative cost is higher.And gear dough pump, driving and driven gear tooth mostly is involute shape curve, gear is in engagement process, the gear teeth are suppressed urgent to the dough generation that is filled in two between cog, material can't be discharged, form ageing mixture district (13), should be the dough that is in ageing mixture district (13) and open a passage, make dough enter discharge zone by this passage, therefore on the pump cover of the ageing mixture district at two gears engaged places correspondence, open a pair of compensating groove (17) (18), and lead to feed zone and discharge zone respectively, be the pump cover (8) that has compensating groove.
Nozzle (3) is to be connected the following dough molding device of dough pump (2), its outward appearance can be divided into cylindric, coniform or sheet, by its shaping type, can be divided into round stripe shape, flat stripe shape, many ribs type, single bar-type, two stripe shape, many stripe shapes, hollow type or stuffed type, the needs selection is dissimilar to be connected with the dough pump according to producing.
Above equipment has overcome the deficiency that existing equipment exists, and has simple structure, volume is little, power consumption is low advantage.According to the dough pump type, different corresponding outfit motor, speed change gear and the electric control gear of production technology process difformity, differently flavoured deep-fried twisted dough sticks product, and this deep-fried twisted dough sticks equipment can also be installed handwheel by manually realizing production on gear shaft.
Description of drawings
Fig. 1 is a rotor dough pump configuration schematic diagram
Hopper (1) pump housing (7) rotor (10) nozzle (3) discharge zone (16)
Fig. 2 is a gear dough pump configuration schematic diagram
Hopper (1) pump housing (7) gear (9) gear shaft (11) nozzle (3) ageing mixture district (13) discharge zone (16) pump cover (8) compensating groove (17) (18)
Fig. 3 is stuffed type nozzle cross-section figure
Dough part (14) filling material part (15)
Fig. 4 is many prismatics nozzle cross-section figure
Fig. 5 is a deep-fried twisted dough sticks process equipment structural representation
Hopper (1) dough pump (2) nozzle (3) electric control gear (4) motor (5) speed change gear (6) gear (9) gear shaft (11) bearing (12)
Fig. 6 is coiled spiral shape deep-fried twisted dough sticks front views
The specific embodiment
According to above elaboration, those skilled in the art can pass through different material, technology, equipment, select to process the deep-fried twisted dough sticks product of various local flavor shapes. describe in detail below in conjunction with specific embodiment;
1 one kinds of two bar coiled spiral shape deep-fried twisted dough sticks of example
Strong flour 3500 gram Self-raising flour 1500 gram eggs 600 gram skimmed milk powers 200 gram shortenings 400 gram white sugar 650 gram yeast 60 gram leavening agents 80 gram salt 40 gram modifying agents 15 gram water 2600 grams
Above dryness raw material is gone into mixer and is stirred, add egg successively, water, shortening, it is smooth to be stirred to dough, gluten is fully expanded, take out the room temperature treacle and send out 1-3 hour, dough after treacle is sent out is divided into suitable size and puts into deep-fried twisted dough sticks equipment hopper, opening power, dough sprays from two stripe shape nozzles by the dough pump, directly falls into oil cauldron, when the face base of going into oil cauldron floats, hand-held bamboo chopsticks are coiled spirality with deep-fried twisted dough sticks face base, and according to the deep-frying vessel size, oil temperature height determines inventory, powered-down, the section head makes the face base in the fried system of (160-180) degree centigrade oil temperature, treats that the face base expands after the typing, provokes with bamboo chopsticks and puts in order card base turn-over, fried to the two sides golden yellow color, two bar coiled spiral shape deep-fried twisted dough sticks.
It is cut into suitable length, separately or with other food materials collocation edible (as soya-bean milk congee chocolate cream jam etc.).
Example rib coiled spiral more than 2 one kinds shape deep-fried twisted dough sticks
Strong flour 2500 gram corn flour 1000 gram oatmeals 500 gram millet powder 500 gram full potato starch 500 gram milk 3000 gram eggs 2800 gram butter 1200 gram white sugar 300 gram water 2500 gram salt 30 gram modifying agents 15 gram vanilla powders 8 grams
Earlier with milk, butter, water, salt is gone into pan boiling and is boiled, pouring flour into constantly stirs with waddy, make the flour gelatinization of being heated form dough, when dropping to non-scald on hand, the question handler temperature puts into mixer, add egg while stirring, add white sugar at last, modifying agent, vanilla powder is mixed into the suitable dough of soft or hard thoroughly, and dough is divided into suitable size, puts into deep-fried twisted dough sticks equipment hopper, opening power, dough directly falls into oil cauldron by the dough pump from the ejection of many ribs type nozzle, when the face base of going into oil cauldron floats, hands bamboo chopsticks deep-fried twisted dough sticks face base is coiled spirality, according to the deep-frying vessel size, oil temperature height determines inventory, and powered-down, section head make the face base in (150-160) degree centigrade fried system of oil temperature, after treating face base expansion typing, provoke whole card base turn-over with bamboo chopsticks, fried to the two sides golden yellow color, many ribs coiled spiral shape deep-fried twisted dough sticks.
It is cut into suitable length, separately or with other food materials collocation edible (as soya-bean milk congee chocolate cream jam etc.).
3 one kinds of strip deep-fried twisted dough sticks of example
Plain flour 5000 gram white sugar 1200 gram eggs 800 gram cream 300 gram milk powder 200 gram yeast 60 gram modifying agents 15 gram salt 15 gram water 1800 grams
Pouring the dryness raw material into mixer mixes thoroughly, add surplus stock and water and stir into smooth dough, take out the room temperature treacle and send out 30 minutes, be divided into suitable size, put into deep-fried twisted dough sticks equipment hopper, opening power, dough sprays from circle bar shaped nozzle by the dough pump, cut into deep-fried twisted dough sticks face base (or dough is processed into deep-fried twisted dough sticks face base by offhand) by 40 centimetres of length, putting into steaming plate goes into treacle and sends out chamber (temperature 32-36 degree centigrade of humidity 80%) 30-60 minute, take out steam box and cook, with the dough stick base that cooks go into oil cauldron (oily temperature 160-180 degree centigrade) fried to golden yellow color the strip deep-fried twisted dough sticks.
Can be edible with the collocation of other food materials (as soya-bean milk congee chocolate cream jam etc.).
Example 4 is annotated the hollow deep-fried twisted dough sticks of filling formula
Batching and face method according to example 2 are made dough, and dough is put into hopper, be emitted into hollow strips by the dough pump from the hollow type nozzle, by 20 centimetres of cuttings of length, it is fried ripe to go into oil cauldron, press different taste (peanut butter filling eclair chocolate cream etc.) injection filling material.
Can be edible with the collocation of other food materials (as soya-bean milk milk congee etc.).
Example 5 strips are baked deep-fried twisted dough sticks
Batching according to example 3, make dough with the face method, putting into hopper sprays from circle bar shaped nozzle by the dough pump, cut into 30-50 centimetre or dough is processed into 30-50 centimetre rectangular by baking tray length by offhand, be placed in the baking tray, go into treacle and send out (temperature 36-38 degree centigrade of chamber, humidity 85%) 1-1.5 hour, edible oil is poured in the baking tray that treacle sends out, edible oil can be uniformly distributed between baking tray bottom and the face base, put into baking box (on, each 200 degrees centigrade of following fire) fried by the bottom, the method shortening of top baking promptly becomes and has fried and the roasting deep-fried twisted dough sticks of the strip that combines of baking local flavor.
Can be edible with the collocation of other food materials (as soya-bean milk congee chocolate cream jam etc.).
6 one kinds of ring shape deep-fried twisted dough sticks of example
Batching and face method according to example 1 are made dough, putting into hopper sprays from many bar shapeds nozzle by the dough pump, and cut into 45 centimetres rectangular base, with face base two kneaded together diameter about 15 centimetres ring shape deep-fried twisted dough sticks or dough is rolled slabbing strike out ring shape deep-fried twisted dough sticks face base with mould and go into the fried system of oil cauldron.
Can be edible with the collocation of other food materials (as soya-bean milk congee chocolate cream jam etc.).
Above preferred embodiment just specifies of the present utility model, does not constitute restriction of the present utility model, and any improvement, combination, replacement all comprise within the scope of the appended claims.
Claims (4)
1. deep-fried twisted dough sticks, it is characterized in that: face shaping is coiled spiral shape or strip or ring shape deep-fried twisted dough sticks.
2. deep-fried twisted dough sticks according to claim 1 is characterized in that: the deep-fried twisted dough sticks main body is by circle bar shaped, flat bar, many prismatics, wall scroll shape, two bar shaped, many bar shapeds, hollow or stuffed bar base, single or combination forming.
3. deep-fried twisted dough sticks process equipment is characterized in that: forms by hopper, dough pump, nozzle, electric control gear, motor and speed change gear,
A. described dough pump is made up of the pump housing, the pump cover that has compensating groove, a pair of synchronous backward rotation and pitch wheel or rotor, gear shaft and bearing;
B. described bleed type is circle stripe shape, flat stripe shape, many ribs type, single bar-type, two stripe shape, many stripe shapes, hollow type or stuffed type.
4. deep-fried twisted dough sticks equipment according to claim 3 is characterized in that: a pair of synchronous backward rotation and pitch wheel or rotor, closely cooperating with the pump housing, pump cover forms the pressure discharge zone.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010202549788U CN201898836U (en) | 2010-06-01 | 2010-06-29 | Fried twisted stick and processing device therefor |
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| CN201010200229 | 2010-06-01 | ||
| CN201010200229.1 | 2010-06-01 | ||
| CN2010202549788U CN201898836U (en) | 2010-06-01 | 2010-06-29 | Fried twisted stick and processing device therefor |
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| CN201898836U true CN201898836U (en) | 2011-07-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010102229568A Pending CN101940231A (en) | 2010-06-01 | 2010-06-29 | Method and equipment for processing deep-fried dough sticks |
| CN2010202549788U Expired - Fee Related CN201898836U (en) | 2010-06-01 | 2010-06-29 | Fried twisted stick and processing device therefor |
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| CN2010102229568A Pending CN101940231A (en) | 2010-06-01 | 2010-06-29 | Method and equipment for processing deep-fried dough sticks |
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| CN104886207A (en) * | 2015-06-05 | 2015-09-09 | 山东绿润食品有限公司 | Processing technology of low-oil baked fried bread sticks and baked fried bread sticks by virtue of processing technology |
| CN112655737A (en) * | 2021-02-01 | 2021-04-16 | 宿州国恩食品机械有限公司 | Method for making stuffing-added deep-fried dough sticks in machining |
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| CN102239898B (en) * | 2011-07-01 | 2013-01-16 | 华南理工大学 | Method for preparing aluminum-free deep-fried dough sticks |
| CN103918741A (en) * | 2013-01-11 | 2014-07-16 | 曾奇洪 | Scone and manufacturing process of semi-finished product of scone |
| CN103329960A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Appetizing deep-fried dough stick and cooking method thereof |
| CN103329961A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Buckwheat flour deep-fried dough stick and cooking method thereof |
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| CN104872527A (en) * | 2015-06-08 | 2015-09-02 | 中国农业科学院农产品加工研究所 | Method for preparing alum-free potato fried steamed bread |
| CN105901053B (en) * | 2016-04-29 | 2019-12-31 | 广州市食品工业研究所有限公司 | Quick fried bread stick premixed flour and preparation method and application thereof |
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| CN106135350A (en) * | 2016-09-21 | 2016-11-23 | 广西大学 | Fritters of twisted dough with heat clearing function and preparation method thereof |
| CN108112646A (en) * | 2018-02-08 | 2018-06-05 | 阳泉市星焱电子科技有限公司 | A kind of food with filling forming device |
| CN109566701A (en) * | 2019-01-11 | 2019-04-05 | 郑州千味央厨食品股份有限公司 | A kind of note core oil item and preparation method thereof |
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| CN2066655U (en) * | 1989-12-29 | 1990-12-05 | 钟持义 | Dough extruding machine |
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| CN2270363Y (en) * | 1996-08-28 | 1997-12-17 | 侯正兴 | Deep-fried dough sticks forming machine |
| CN1196895A (en) * | 1997-04-22 | 1998-10-28 | 王彬 | Method of producing deep-fried twisted dough sticks having filling |
| CN1206925C (en) * | 2002-11-05 | 2005-06-22 | 马兰拉面快餐连锁有限责任公司 | Method for preparing deep-fried twisted dough sticks in two steps |
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2010
- 2010-06-29 CN CN2010102229568A patent/CN101940231A/en active Pending
- 2010-06-29 CN CN2010202549788U patent/CN201898836U/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886207A (en) * | 2015-06-05 | 2015-09-09 | 山东绿润食品有限公司 | Processing technology of low-oil baked fried bread sticks and baked fried bread sticks by virtue of processing technology |
| CN112655737A (en) * | 2021-02-01 | 2021-04-16 | 宿州国恩食品机械有限公司 | Method for making stuffing-added deep-fried dough sticks in machining |
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| CN101940231A (en) | 2011-01-12 |
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