Search

CN-121970786-A - Wire-drawing slurry-explosion deep-fried dough stick and manufacturing method thereof

CN121970786ACN 121970786 ACN121970786 ACN 121970786ACN-121970786-A

Abstract

The invention discloses a wire-drawing and slurry-explosion deep-fried dough stick and a manufacturing method thereof, wherein the wire-drawing and slurry-explosion deep-fried dough stick comprises, by weight, 50-80 parts of flour, 20-40 parts of drinking water, 0.3-1 part of salt, 1-3 parts of white granulated sugar, 2-5 parts of soybean oil, 3-8 parts of eggs, 3-6 parts of shortening and 0.5-2 parts of a compound leavening agent. According to the wire-drawing popcorn deep-fried dough sticks and the manufacturing method, through the optimized proportion of the dough of the deep-fried dough sticks, the outer skin of the deep-fried dough sticks is crisp and fluffy, the popcorn wire-drawing stuffing is subjected to freezing pretreatment and then is gradually melted but not lost in the frying process, the taste of the wire-drawing popcorn in the inner layer is formed, the dual experience of 'crisp in the outer layer and waxy in the inner layer' and the wire-drawing popcorn is realized, the taste is rich and unique, the problem of single taste of the traditional deep-fried dough sticks is solved, the nutrition of the manufactured wire-drawing popcorn deep-fried dough sticks is balanced and comprehensive, the nutritional ingredients such as protein, calcium and vitamins are enriched, and the nutrition structure of the deep-fried dough sticks is more balanced.

Inventors

  • Tao Zesong

Assignees

  • 合肥市福荃食品有限公司

Dates

Publication Date
20260505
Application Date
20260128

Claims (8)

  1. 1. The wire-drawing and slurry-explosion deep-fried dough stick is characterized by comprising, by weight, 50-80 parts of flour, 20-40 parts of drinking water, 0.3-1 part of salt, 1-3 parts of white granulated sugar, 2-5 parts of soybean oil, 3-8 parts of eggs, 3-6 parts of shortening and 0.5-2 parts of a compound leavening agent; The pulp explosion and wire drawing stuffing consists of 15-25 parts of cheese, 8-12 parts of cheese, 3-8 parts of milk and 2-5 parts of yoghurt in parts by weight.
  2. 2. The wire-drawing popcorn deep-fried dough stick according to claim 1, wherein the deep-fried dough stick dough is composed of, by weight, 65 parts of flour, 30 parts of drinking water, 0.65 part of salt, 2 parts of white granulated sugar, 3.5 parts of soybean oil, 5.5 parts of eggs, 4.5 parts of shortening and 1.2 parts of a compound leavening agent; The explosion-proof wiredrawing stuffing comprises the following components in parts by weight, namely 20 parts of cheese, 10 parts of cheese, 5.5 parts of milk and 3.5 parts of yoghurt.
  3. 3. The wire-drawing popcorn deep-fried dough stick according to claim 1, wherein the deep-fried dough stick dough is composed of, by weight, 50 parts of flour, 20 parts of drinking water, 0.3 part of salt, 1 part of white granulated sugar, 2 parts of soybean oil, 3 parts of eggs, 3 parts of shortening and 0.5 part of a compound leavening agent; The explosion-proof wiredrawing stuffing comprises the following components in parts by weight of 15 parts of cheese, 8 parts of cheese, 3 parts of milk and 2 parts of yoghurt.
  4. 4. The wire-drawing popcorn deep-fried dough stick according to claim 1, wherein the deep-fried dough stick dough is composed of, by weight, 80 parts of flour, 40 parts of drinking water, 1 part of salt, 3 parts of white granulated sugar, 5 parts of soybean oil, 8 parts of eggs, 6 parts of shortening and 2 parts of a compound leavening agent; The explosion slurry wire drawing stuffing consists of the following components in parts by weight: cheese 25 parts, cheese 12 parts, milk 8 parts and yoghurt 5 parts.
  5. 5. A method for making the wiredrawing and popping fried bread stick according to any one of claims 1-4, which is characterized by comprising the following steps: S1, preparing a deep-fried dough stick dough, namely weighing flour, drinking water, salt, white granulated sugar, soybean oil, eggs, shortening and a compound leavening agent according to parts by weight, uniformly mixing all the components, kneading into smooth dough, standing for proofing, and rolling into a strip dough; S2, preparing a pulp explosion wire drawing stuffing, namely weighing cheese, milk and yoghourt according to parts by weight, heating and softening the cheese and the cheese, adding the milk and the yoghourt, and uniformly stirring to prepare a uniform and viscous stuffing; S3, freezing and solidifying the stuffing, namely putting the stuffing prepared in the step S2 into freezing equipment, and freezing for 2-4 hours at the temperature of-18 ℃ to-10 ℃ to completely solidify the stuffing; s4, wrapping, namely cutting the frozen and solidified stuffing into blocks with proper size, putting the blocks into the strip-shaped dough blank prepared in the step S1, sealing, and finishing the strip-shaped dough blank into a deep-fried dough stick green body; s5, frying and forming, namely putting the deep-fried dough sticks into edible oil at 170-190 ℃ for 3-5 minutes until the surfaces of the deep-fried dough sticks are golden and crisp, and fishing out and controlling the oil to obtain the wiredrawing and pulp-explosion deep-fried dough sticks.
  6. 6. The method for producing wire drawing popcorn deep-fried dough sticks according to claim 5, wherein the dough in the step S1 is kept stand and proofed at 25-30 ℃ for 30-60 minutes.
  7. 7. The method for preparing wire drawing popcorn deep-fried dough sticks according to claim 5, wherein the weight of the stuffing block in the step S4 is 5-10g, and each strip dough is wrapped with 1-2 stuffing blocks.
  8. 8. The method for preparing wire drawing popcorn paste deep-fried dough sticks according to claim 5, wherein stirring is continuously carried out in the frying process in the step S5, so that the deep-fried dough sticks are heated uniformly.

Description

Wire-drawing slurry-explosion deep-fried dough stick and manufacturing method thereof Technical Field The invention relates to the technical field of food processing, in particular to a wire-drawing and slurry-explosion deep-fried dough stick and a manufacturing method thereof. Background The deep-fried dough sticks are traditional breakfast foods in China, and are deeply favored by consumers due to the characteristics of crisp and convenient eating. The traditional deep-fried dough sticks are prepared from main raw materials such as flour, water, salt, leavening agent and the like by frying, and the nutrition components mainly comprise carbohydrate, are relatively single in taste, and can only meet basic satiety requirements. Along with diversification and health of the diet demands of consumers, the defects of the traditional fried bread stick are gradually highlighted, on one hand, the taste lacks layers, the special taste such as popping, wiredrawing and the like, the pursuit of young people on novel diet experience is difficult to meet, on the other hand, the nutrition structure is single, the nutrition components such as protein, calcium and the like are lacked, and the modern healthy diet concept is not met. Therefore, the novel deep-fried dough sticks with rich taste and balanced nutrition are developed, and the novel deep-fried dough sticks have important market value. Disclosure of Invention (One) solving the technical problems Aiming at the defects of the prior art, the invention provides the wire-drawing popcorn deep-fried dough stick and the manufacturing method thereof, which solve the problems that the traditional deep-fried dough stick lacks layers on taste, has no special taste such as popcorn, wire drawing and the like, is difficult to meet the pursuit of young people on novel diet experience, has a single nutrition structure, lacks nutritional ingredients such as protein, calcium and the like, and does not accord with the modern healthy diet concept. (II) technical scheme The wire-drawing and pulp-explosion deep-fried dough stick comprises, by weight, 50-80 parts of flour, 20-40 parts of drinking water, 0.3-1 part of salt, 1-3 parts of white granulated sugar, 2-5 parts of soybean oil, 3-8 parts of eggs, 3-6 parts of shortening and 0.5-2 parts of a compound leavening agent; The pulp explosion and wire drawing stuffing consists of 15-25 parts of cheese, 8-12 parts of cheese, 3-8 parts of milk and 2-5 parts of yoghurt in parts by weight. Preferably, the deep-fried dough stick dough comprises, by weight, 65 parts of flour, 30 parts of drinking water, 0.65 part of salt, 2 parts of white granulated sugar, 3.5 parts of soybean oil, 5.5 parts of eggs, 4.5 parts of shortening and 1.2 parts of compound leavening agent; The explosion-proof wiredrawing stuffing comprises the following components in parts by weight, namely 20 parts of cheese, 10 parts of cheese, 5.5 parts of milk and 3.5 parts of yoghurt. Preferably, the deep-fried dough sticks dough comprises, by weight, 50 parts of flour, 20 parts of drinking water, 0.3 part of salt, 1 part of white granulated sugar, 2 parts of soybean oil, 3 parts of eggs, 3 parts of shortening and 0.5 part of compound leavening agent; The explosion-proof wiredrawing stuffing comprises the following components in parts by weight of 15 parts of cheese, 8 parts of cheese, 3 parts of milk and 2 parts of yoghurt. Preferably, the deep-fried dough sticks dough comprises, by weight, 80 parts of flour, 40 parts of drinking water, 1 part of salt, 3 parts of white granulated sugar, 5 parts of soybean oil, 8 parts of eggs, 6 parts of shortening and 2 parts of compound leavening agent; The explosion slurry wire drawing stuffing consists of the following components in parts by weight: cheese 25 parts, cheese 12 parts, milk 8 parts and yoghurt 5 parts. The invention also provides a manufacturing method of the wiredrawing slurry explosion deep-fried dough stick, which specifically comprises the following steps: S1, preparing a deep-fried dough stick dough, namely weighing flour, drinking water, salt, white granulated sugar, soybean oil, eggs, shortening and a compound leavening agent according to parts by weight, uniformly mixing all the components, kneading into smooth dough, standing for proofing, and rolling into a strip dough; S2, preparing a pulp explosion wire drawing stuffing, namely weighing cheese, milk and yoghourt according to parts by weight, heating and softening the cheese and the cheese, adding the milk and the yoghourt, and uniformly stirring to prepare a uniform and viscous stuffing; S3, freezing and solidifying the stuffing, namely putting the stuffing prepared in the step S2 into freezing equipment, and freezing for 2-4 hours at the temperature of-18 ℃ to-10 ℃ to completely solidify the stuffing; s4, wrapping, namely cutting the frozen and solidified stuffing into blocks with proper size, putting the blocks into the strip-shaped dough blank prepared in the step