CN1196895A - Method of producing deep-fried twisted dough sticks having filling - Google Patents
Method of producing deep-fried twisted dough sticks having filling Download PDFInfo
- Publication number
- CN1196895A CN1196895A CN97104125A CN97104125A CN1196895A CN 1196895 A CN1196895 A CN 1196895A CN 97104125 A CN97104125 A CN 97104125A CN 97104125 A CN97104125 A CN 97104125A CN 1196895 A CN1196895 A CN 1196895A
- Authority
- CN
- China
- Prior art keywords
- filling
- dough sticks
- twisted dough
- deep
- fried twisted
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000463 material Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 230000001055 chewing effect Effects 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 abstract description 7
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 244000000231 Sesamum indicum Species 0.000 description 3
- 235000003434 Sesamum indicum Nutrition 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 235000021152 breakfast Nutrition 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 2
- 235000009685 Crataegus X maligna Nutrition 0.000 description 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 2
- 235000009486 Crataegus bullatus Nutrition 0.000 description 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 2
- 235000009682 Crataegus limnophila Nutrition 0.000 description 2
- 235000004423 Crataegus monogyna Nutrition 0.000 description 2
- 240000000171 Crataegus monogyna Species 0.000 description 2
- 235000002313 Crataegus paludosa Nutrition 0.000 description 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000015223 cooked beef Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Images
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
A method for making stuffed Youtiao, the deep-fried (twisted) dough sticks, features that the hollow dough stick is shaped by die press while it is filled with stuffing by a filling nozzle, then it is fried in oil. Said stuffing may be minced meat or fruit. Its advantages are rich nutrients and convenient eating.
Description
The present invention relates to a kind of preparation method with the filling deep-fried twisted dough sticks.
Deep-fried twisted dough sticks are one of preferable breakfast of China common people, and deep-fried twisted dough sticks are good to eat through fried back crisp fritter, instant, but it be the wheaten food after fried, so contained nutrition is abundant inadequately, is unscientific as long-term the eating of breakfast.
The object of the present invention is to provide a kind of preparation method of nutritious band filling deep-fried twisted dough sticks.
The object of the present invention is achieved like this: when extruding macaroni and being shaped, filling filling material in the macaroni cavity is extruded band filling deep-fried twisted dough sticks, is placed in the oil cauldron fried ripe.
The notes filling of chewing middle position that the present invention suppresses the macaroni instrument is chewed the filling material is injected in the macaroni cavity of extrusion simultaneously, and extruding the deep-fried twisted dough sticks diameter is 9-13mm, and filling directly is 4.5-6.5mm.
The filling material of band filling deep-fried twisted dough sticks of the present invention can be selected meat stuffing, sweetened bean paste, haw, sesame filling etc. for use, explodes the deep-fried twisted dough sticks that, and looks good, smell good and taste good, and is nutritious, is the comparatively desirable breakfast foods of the numerous common people.
Accompanying drawing 1 is shape schematic diagram of the present invention.
Accompanying drawing 2 cuts open figure for the present invention suppresses the tool plan of annotating the filling macaroni.
Accompanying drawing 3 is annotated filling macaroni three-dimensional cutaway view for the present invention suppresses.
As shown in Figure 1, outward appearance of the present invention for the circle strip, in be enclosed with fillings, shown in accompanying drawing 2,3, The pressing hollow deep-fried twisted dough sticks chew 1 for circular, the centre is a cylinder, the face that will become reconciled is placed on this machine Can extrude macaroni in the face cylinder of device, 1 middle position of chewing of instrument used in the present invention is notes Filling chews 2, when extruding the macaroni shaping, and the fillings of in the macaroni cavity, annotating, band filling of the present invention It is 9mm-13mm that deep-fried twisted dough sticks can be processed into diameter, filling footpath 4.5mm-6.5mm.
Fillings of the present invention can adopt various meat example porks, beef, mutton, chicken etc., when manufacturing filling, Skin in the meat, meat muscle etc. must be removed, blend with meat mincer after being cut into fractionlet, mix ginger that filling puts into, Green onions etc. will be cut into broken end, add monosodium glutamate, oil, refined salt etc. again and stir and get final product.
The used flour of the present invention can adopt fine flour, and Jia Shui and equal, not soft not hard is as the criterion can extrude noodles, General 500 gram flour are used 150-220 Ke Shui and are all got final product.
Three embodiment of the present invention are as follows:
1, per 500 gram flour restrain clear water and even with 150,500 gram Minced Beefs: adopt cooked beef 400 grams, salt 40 grams, sesame oil 10 grams, monosodium glutamate 5 grams, pepper powder 10 grams, steamed beef soup 5 grams, salad oil 10 grams, green onion juice 10 grams, ginger juice 10 grams, wherein cooked beef blends with meat mincer, extrude deep-fried twisted dough sticks and put into fried ripe the getting final product of oil cauldron, it extrudes the deep-fried twisted dough sticks diameter is 9mm, and filling directly is 4.5mm.
2, per 500 gram flour restrain water and even with 220,500 gram sesame paste fillings: employing sesame paste 450 grams, salt 40 restrain, monosodium glutamate 10 grams, and it extrudes deep-fried twisted dough sticks diameter is 11mm, and filling directly is 5.5mm.
3, per 500 gram flour with 180 Ke Shui and all, 500 gram fruit fillings: adopt hawthorn 480 grams, sweet close plain 20 grams, wherein hawthorn will be picked nuclear, be cleaned, boils into haw pulp, the sweet close element of cooked back adding, its extrusion deep-fried twisted dough sticks diameter is 13mm, filling directly is 6.5mm.
In above-mentioned 3 embodiment, the band filling deep-fried twisted dough sticks that squeeze out are placed in the dish to wake up and are twisted into twist shape after 10-30 minute and drain the oil friedly in the pot, wait to be golden yellow and promptly pull (oily temperature is preferably in about 100 ℃) out.
Claims (2)
1, a kind of preparation method with the filling deep-fried twisted dough sticks is characterized in that filling filling material in the macaroni cavity is extruded band filling deep-fried twisted dough sticks when extruding macaroni and being shaped, and is fried ripe in the pot of draining the oil.
2, must ask 1 described a kind of preparation method according to power with the filling deep-fried twisted dough sticks, it is characterized in that chewing the filling material is annotated in the macaroni cavity of putting extrusion simultaneously by the notes filling of chewing middle position of compacting macaroni instrument, the deep-fried twisted dough sticks diameter that extrudes is 9-13mm, and filling directly is 4.5-6.5mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97104125A CN1196895A (en) | 1997-04-22 | 1997-04-22 | Method of producing deep-fried twisted dough sticks having filling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97104125A CN1196895A (en) | 1997-04-22 | 1997-04-22 | Method of producing deep-fried twisted dough sticks having filling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1196895A true CN1196895A (en) | 1998-10-28 |
Family
ID=5167158
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97104125A Pending CN1196895A (en) | 1997-04-22 | 1997-04-22 | Method of producing deep-fried twisted dough sticks having filling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1196895A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940231A (en) * | 2010-06-01 | 2011-01-12 | 林万秋 | Method and equipment for processing deep-fried dough sticks |
| CN102326598A (en) * | 2010-07-15 | 2012-01-25 | 杨福顺 | Fried bread stick adopting fresh fruit particles as filler and manufacturing method thereof |
| CN103250764A (en) * | 2013-05-08 | 2013-08-21 | 王和胜 | Stuffed deep-fried dough stick Chinese hamburger and making craft method |
| CN103262871A (en) * | 2013-05-13 | 2013-08-28 | 郑海鸿 | Meat stuffing fried bread stick and preparation method thereof |
| CN105309549A (en) * | 2014-07-28 | 2016-02-10 | 黄武 | Nutritional fried bread sticks and preparation method thereof |
| CN106172603A (en) * | 2016-07-05 | 2016-12-07 | 安徽省茂森食品科技有限公司 | A kind of stickiness Radix Raphani slurry for making Radix Raphani fritters of twisted dough sheet |
| CN106172604A (en) * | 2016-07-05 | 2016-12-07 | 安徽省茂森食品科技有限公司 | A kind of manufacture method of Radix Raphani fritters of twisted dough sheet |
| CN106172602A (en) * | 2016-07-05 | 2016-12-07 | 安徽省茂森食品科技有限公司 | A kind of method of fritters of twisted dough grouting |
-
1997
- 1997-04-22 CN CN97104125A patent/CN1196895A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940231A (en) * | 2010-06-01 | 2011-01-12 | 林万秋 | Method and equipment for processing deep-fried dough sticks |
| CN102326598A (en) * | 2010-07-15 | 2012-01-25 | 杨福顺 | Fried bread stick adopting fresh fruit particles as filler and manufacturing method thereof |
| CN103250764A (en) * | 2013-05-08 | 2013-08-21 | 王和胜 | Stuffed deep-fried dough stick Chinese hamburger and making craft method |
| CN103262871A (en) * | 2013-05-13 | 2013-08-28 | 郑海鸿 | Meat stuffing fried bread stick and preparation method thereof |
| CN103262871B (en) * | 2013-05-13 | 2015-05-20 | 郑海鸿 | Meat stuffing fried bread stick and preparation method thereof |
| CN105309549A (en) * | 2014-07-28 | 2016-02-10 | 黄武 | Nutritional fried bread sticks and preparation method thereof |
| CN106172603A (en) * | 2016-07-05 | 2016-12-07 | 安徽省茂森食品科技有限公司 | A kind of stickiness Radix Raphani slurry for making Radix Raphani fritters of twisted dough sheet |
| CN106172604A (en) * | 2016-07-05 | 2016-12-07 | 安徽省茂森食品科技有限公司 | A kind of manufacture method of Radix Raphani fritters of twisted dough sheet |
| CN106172602A (en) * | 2016-07-05 | 2016-12-07 | 安徽省茂森食品科技有限公司 | A kind of method of fritters of twisted dough grouting |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |