Title: Production method of alaum-free fried twisted dough sticks
Application Number: 200310106648 Application Date: 2003.10.16
Publication Number: 1606914 Publication Date: 2005.04.20
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A21D13/08
Applicant(s) Name: Zhao Yue Address: 300142
Inventor(s) Name:
Attorney & Agent: zhang hongxiang
Abstract:
     The present invention discloses a process for preparing no white alum deep-fried twisted dough sticks. The prepared deep-fried twisted dough sticks by said method has good tastiness and no harmful effect of white alum. The process is that, 45-50% of flour (by weight), 50-55% of water, 0.08-0.1% of salt, 0.08-0.1% of sodium carbonate and 0.08-0.1% of citric acid are mixed uniformly to obtain the dough with adequate hardness, cutting the dough into strips and deep frying it in oil to obtain the deep-fried twisted dough sticks which has more tastiness than the current method in which the white alum is used.
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