CN1062425C - Binzhou fried dough twist - Google Patents

Abstract

The invention provides a flavored food twist. It uses flour, eggs, sesame oil, star anise, cinnamon tube, Chinese prickly ash, green onion, ginger, refined salt, rapeseed oil, and edible alkali as ingredients. Add flour, alkali, seasoning sauce, sesame oil, egg liquid, and refined salt to form a dough, make it into long strips, cover with a damp cloth for 20 minutes, then pull the strips to make three strands of six-flowered raw twist, and fry them in 170℃ rapeseed oil on low heat until golden yellow made. The product is plump and beautiful in shape, rich in nutrition, has compound fragrance, soft and fresh fragrance, crisp taste, and is convenient for long-term storage.

Description

Twist

The invention relates to a flavored food twist.

Twist twist is a kind of flavor snack among the people in our country, which is produced in all parts of the north and south, especially in the north. The current traditional salty twists are mostly made of wheat flour, salt, and alkali, and fried in vegetable oil. They are famous for their large size, golden red color, and crisp taste; sweet twists are made of wheat flour, brown sugar, and alkali. The ingredients are fried in vegetable oil, its color is dark red, and its taste is sweet and crisp. The traditional twist has the advantages of crisp taste and chewability, but it has the disadvantage of sleepy gums, so it is not suitable for children and the elderly who have not yet grown teeth. Up to now, some people have added oil, sesame, rock sugar, green red silk, osmanthus oil, etc. to the noodles to achieve the purpose of increasing crispness and flavor, but they still cannot achieve the effect of full shape and very crispy, single seasoning, and lack of compound fragrance. And umami, not suitable for long-term storage. At present, take my country’s Tianjin Mahua and Hubei Yangxinwang Lazi Mahua as examples. These two kinds of Mahua are famous foods in my country, and they were selected and included in the book "Dictionary of Chinese Famous and Special Snacks". type. Sesame, white sugar, rock sugar, green red silk, osmanthus oil and other raw materials are added during the production process. The finished product is black and red in color and has a crisp, sweet and fragrant taste. But the shortcoming is that the body is bulky, and its taste is single and sweet, and the gums are sleepy when eaten too much, and the taste is sweet and greasy. The elderly and children cannot eat it, so it can only be used as a snack, and it is not good for regular breakfast. It is inconsistent with the low-sugar consumption requirements of modern people. Its Hubei Yangxinwang Lazi Twist is a flavor type, and sesame oil and black sesame are added to the production. Although this kind of twist has added some fragrance, it lacks umami and compound fragrance, and the degree of crispness is still not good.

The object of the present invention is to provide a twist that is rich in nutrition, plump and beautiful in shape, soft and delicious with compound fragrance, crispy and crispy in taste, and convenient for long-term storage.

The present invention is obtained in this way. It selects refined white flour, eggs, sesame oil, star anise (big incense), cinnamon tube, Chinese prickly ash, green onion, ginger, refined salt, rapeseed oil and edible alkali as ingredients. Wash the pepper, ginger and scallions with clean water, add clean water to the pot and put the above seasonings to boil, then cook on a low heat for 30 minutes, remove the seasoning residue to make a seasoning sauce, put the seasoning sauce in a container and let it cool for later use , take old fermented noodles with 1/4 weight of dry refined white flour and put them into a basin, then add refined white flour, alkali, seasoning sauce, sesame oil, egg liquid, and salt to form a moderately soft and hard dough, and make the dough into 30 cm strips , cover it with a damp cloth for 20 minutes, then stretch the flowers on the strips to make three-strand six-flower raw twists, add rapeseed oil to the pot and heat it over medium heat until the oil temperature is 170°C, add raw twists, and fry for 5 minutes on low heat , Make the twist into golden yellow, remove it from the oil and let it cool. The weight ratio of each ingredient is refined white flour: egg liquid: sesame oil: star anise: cinnamon tube: Chinese prickly ash: green onion: ginger: refined salt: rapeseed oil: edible alkali=20:3:1:0.2:0.2:0.1:0.2:0.2 :3:0.5-0.6:0.08-0.09.

The advantage of the present invention is that it mainly solves the crispy problem that has not been completely solved in the production of traditional twisted food, adding an appropriate amount of sesame oil and eggs in the production, so that the twisted twists can fully rise during frying and achieve the purpose of crispness , so that the shape is plump and beautiful. When frying, medium and small fires are used to prolong the frying time. The twist is small in size and light in weight, only 27 grams, and the three strands of six flowers are conducive to the rapid drying of the water, which not only increases crispness and crispness, And it is easy to store for a long time. A variety of organic spices are added during the production process, especially the effects of ginger and green onions, making the compound fragrance soft and delicious. Eggs are added in the production, thereby increasing protein, increasing cellulose and multivitamins, and significantly improving its nutritional value. Thereby, the inventive purpose of rich nutrition, plump and beautiful shape, compound fragrance, soft and fresh fragrance, crisp and crispy taste and easy long-term storage is realized.

Below with embodiment the present invention is further described:

The present invention is obtained through the following steps. It selects refined white flour, eggs, sesame oil, star anise, cinnamon tube, Chinese prickly ash, green onion, ginger, refined salt, rapeseed oil and edible alkali as ingredients. Wash the scallions with clean water, add clean water to the pot and put the above seasonings to boil, then cook on low heat for 30 minutes, remove the seasoning slag to make a sauce, put the sauce in a container and let it cool for later use, take the dried white Put the old fermented noodles with 1/4 weight of flour into a basin, then add refined white flour, alkali, seasoning sauce, sesame oil, egg liquid, and refined salt to form a moderately soft and hard dough, make the dough into 30 cm long strips, and cover with a damp cloth Cook for 20 minutes, then stretch the flowers on the strips to make three-strand six-flower raw twists, add rapeseed oil to the pot and cook over medium heat until the oil temperature is 170°C, add raw twists, fry for 5 minutes on low heat, and turn the twists into gold It is yellow in color and is made by taking it out of the oil and letting it cool. The weight ratio of each ingredient is refined white flour: egg liquid: sesame oil: star anise: cinnamon tube: Chinese prickly ash: green onion: ginger: refined salt: rapeseed oil: edible alkali=20:3:1:0.2:0.2:0.1:0.2:0.2 : 3: 0.5-0 6: 0.08-0.09. The amount of edible alkali is determined by the condition of the fermented dough and the temperature. If the fermented dough is old and the temperature is high, you can use more, on the contrary, use less.

Claims (1)

1. A food twist, which is characterized in that it is obtained through the following method steps, using refined white flour, eggs, sesame oil, star anise, cinnamon tube, Chinese prickly ash, green onion, ginger, refined salt, rapeseed oil, edible alkali as ingredients, first Wash the star anise, cinnamon tube, Chinese prickly ash, ginger, and scallions with clean water, add clean water to the pot and put the above seasonings to boil, then cook on low heat for 30 minutes, remove the seasoning residue to make a seasoning sauce for later use, and take dry essence The white flour is divided into 1/4 weight of the old fermented flour, adding refined white flour, alkali, seasoning sauce, sesame oil, egg liquid, and refined salt to form a dough, making the dough into long strips, covering it with a damp cloth for 20 minutes, and then stretching the strips. Three-strand six-flower raw twists are fried in rapeseed oil at an oil temperature of 170°C for 5 minutes to make the twists golden yellow, and then fished out. The weight ratio of each ingredient is refined white flour: egg liquid: sesame oil: star anise: cinnamon tube : Zanthoxylum bungeanum: Green onion: Ginger: Refined salt: Rapeseed oil: Edible alkali=20:3:1:0.2:0.2:0.1:0.2:0.2:3:0.5-0.6:0.08-0.09.