阅读说明：本技术 无铝油条膨松添加剂及冷冻生坯的制法 (Bulking additive for aluminum-free deep-fried dough sticks and method for preparing frozen green bodies ) 是由 成明 于 2020-11-17 设计创作，主要内容包括：本发明公开了无铝油条膨松添加剂,包括小苏打、碳酸氢氨2.5％,葡萄糖酸&内脂2.5％,酒石酸氢钾1.2％,磷酸二氢钙2.4％,的碳酸氢钠3.5％,的蒸馏单硬脂酸甘油酯5％,焦磷酸二氢二钠2.8％,柠檬酸1.5％,纤维素酶2％以及其余为低水分玉米淀粉,所述无铝油条冷冻生坯,包括高筋小麦粉60-80重量份,鸡蛋2个,食用盐3-5重量份,无铝泡打粉8-15重量份,小苏打3-5,无铝膨松剂5-8重量份,脂肪氧化酶1-3重量份、葡萄糖氧化酶2-4重量份、橄榄油8-10重量份,温水40-60重量份,起发膨松效果好,可代替酵母,取代发酵法,不需发酵,不需放置,大大简化了生产工艺,缩短生产周期,增加经济效益；可节省1/3至1/2的油和糖甚至全部不放油,也可达到理想的效果,从而大大降低成本适应了低脂肪的趋势。(The invention discloses an aluminum-free fried bread stick leavening additive, which comprises baking soda, 2.5 percent of ammonium bicarbonate, 2.5 percent of gluconic acid and lactone, 1.2 percent of potassium hydrogen tartrate, 2.4 percent of calcium dihydrogen phosphate, 3.5 percent of sodium bicarbonate, 5 percent of distilled glyceryl monostearate, 2.8 percent of disodium dihydrogen pyrophosphate, 1.5 percent of citric acid, 2 percent of cellulase and the balance of low-moisture corn starch, wherein the aluminum-free fried bread stick frozen green blank comprises 60 to 80 percent of high gluten wheat flour, 2 eggs, 3 to 5 percent of edible salt, 8 to 15 percent of aluminum-free baking powder, 3 to 5 percent of baking soda, 5 to 8 percent of aluminum-free leavening agent, 1 to 3 percent of lipoxygenase, 2 to 4 percent of glucose oxidase, 8 to 10 percent of olive oil and 40 to 60 percent of warm water, has good leavening effect and can replace yeast, the fermentation method is replaced, fermentation and placement are not needed, the production process is greatly simplified, the production period is shortened, and the economic benefit is increased; the oil and sugar from 1/3 to 1/2 can be saved, even the oil and sugar are not discharged completely, and the ideal effect can be achieved, so that the cost is greatly reduced, and the low-fat trend is adapted.)

1. The aluminum-free deep-fried dough stick leavening additive comprises baking soda, 2.5% of ammonium bicarbonate, 2.5% of gluconic acid and lactone, 1.2% of potassium hydrogen tartrate, 2.4% of monocalcium phosphate, 3.5% of sodium bicarbonate, 5% of distilled glyceryl monostearate, 2.8% of disodium dihydrogen pyrophosphate, 1.5% of citric acid, 2% of cellulase and the balance of low-moisture corn starch.

2. The preparation method of the aluminum-free deep-fried dough stick leavening additive is characterized by comprising the following steps:

the method comprises the following steps: preparing raw materials, and crushing and screening the raw materials by a crusher;

step two: the raw materials are measured, and the crushed and screened fine powder is measured by electronic equipment according to the proportion of 2.5 percent of ammonium bicarbonate, 2.5 percent of gluconic acid and lactone, 1.2 percent of potassium bitartrate, 2.4 percent of calcium dihydrogen phosphate, 3.5 percent of sodium bicarbonate, 5 percent of distilled glyceryl monostearate, 2.8 percent of disodium dihydrogen pyrophosphate, 1.5 percent of citric acid, 2 percent of cellulase and the balance of low-moisture corn starch;

step three: uniformly mixing the raw materials, namely uniformly stirring and mixing the measured raw material powder in proportion;

step four: detecting raw materials, and comparing the raw materials with the original alum swelling agent finished product through experiments;

step five: packaging the finished product into small bags according to the gram weight of single use.

3. The aluminum-free fried bread stick frozen green body comprises 60-80 parts by weight of high gluten wheat flour, 2 eggs, 3-5 parts by weight of edible salt, 8-15 parts by weight of aluminum-free baking powder, 3-5 parts by weight of baking soda, 5-8 parts by weight of aluminum-free leavening agent, 1-3 parts by weight of lipoxygenase, 2-4 parts by weight of glucose oxidase, 8-10 parts by weight of olive oil and 40-60 parts by weight of warm water.

4. The method for preparing the frozen green aluminum-free deep-fried dough sticks is characterized by comprising the following steps of:

the method comprises the following steps: adding 60-80 parts by weight of high-gluten wheat flour, 2 eggs, 3-5 parts by weight of edible salt, 8-15 parts by weight of aluminum-free baking powder, 3-5 parts by weight of baking soda, 5-8 parts by weight of aluminum-free leavening agent, 1-3 parts by weight of lipoxygenase, 2-4 parts by weight of glucose oxidase and 8-10 parts by weight of olive oil into a container, adding warm water to knead dough, kneading for 15min to make the flour into dough, and standing for 10min at normal temperature;

step two: slightly rolling the dough, folding the dough into a strip with uniform thickness, brushing a layer of edible oil on the surface, brushing a plurality of layers of edible oil on the carrying panel, and finally covering the carrying panel with a preservative film for proofing again for 20 minutes;

step three: stretching the fermented dough, cutting into small sections with the length of 10cm and the width of 2cm, putting the two dough sheets together, dipping the dough sheets in water by using chopsticks, pressing the dough sheets in the middle, and pulling up the two ends of the dough sheets to slightly elongate the dough sheets;

step four: then spreading a little flour on the tray for sticking prevention, and sticking a little flour on the bottom of the fried bread stick green body;

step five: and (5) putting the mixture into a refrigerator for refrigeration.

5. The method for preparing the aluminum-free deep-fried dough stick frozen green compact according to claim 4, wherein the aluminum-free deep-fried dough stick frozen green compact comprises the following steps: in the first step, 20 ml of edible oil is added twice after the flour is stirred into flour wadding, and the flour is pressed by hands to form gluten better and quickly.

6. The method for preparing the aluminum-free deep-fried dough stick frozen green compact according to claim 4, wherein the aluminum-free deep-fried dough stick frozen green compact comprises the following steps: when dough is prepared by kneading in the first step, the overlapping times are not too many so as to avoid too strong gluten and too strong force so as to avoid gluten fracture.

7. The method for preparing the aluminum-free deep-fried dough stick frozen green compact according to claim 4, wherein the aluminum-free deep-fried dough stick frozen green compact comprises the following steps: and (3) brushing a small amount of water on the cut strip blanks in the third step, overlapping and pressing to avoid the strip blanks from cracking due to loose bonding in the frying process, and when the oil strip blanks are pulled by hands, applying light force to crack or break ribs of the strip blanks due to excessive force.

8. The method for preparing the aluminum-free deep-fried dough stick frozen green compact according to claim 4, wherein the aluminum-free deep-fried dough stick frozen green compact comprises the following steps: the edible oil in the first step is selected from olive oil but not limited to olive oil.

Technical Field

The invention relates to the technical field of food additives and food processing, in particular to a method for preparing an aluminum-free fried bread stick leavening additive and a frozen green compact.

Background

The deep-fried twisted dough sticks are one of the favorite daily foods of China, but the deep-fried twisted dough sticks produced by the traditional deep-fried twisted dough sticks production method almost have over-standard aluminum content due to the fact that alum and alkali are used as leavening agents. How to maintain the flavor characteristics of traditional food and eliminate aluminum harm of the traditional food becomes a great problem in the food hygiene industry and related regulatory departments.

The fried bread sticks are traditional Chinese food, but the common fried bread sticks which are frequently eaten by people are hate because of containing aluminum elements. Aluminum is a low-toxicity, non-essential trace element and an important factor causing various brain diseases. Prolonged excessive intake of aluminum can lead to senile dementia. The deep-fried dough sticks are fried at high temperature, so that the nutritional ingredients beneficial to human bodies are damaged, and therefore, the deep-fried dough sticks are delicious but not suitable for being frequently eaten.

Alum and alkali are generally used in frying the fried bread sticks by the traditional method, the alum is a direct reason of the 'aluminum standard' of the fried bread sticks, the 'aluminum standard' caused by the alum can cause osteoporosis, senile dementia, anemia and other symptoms of human bodies, the 'aluminum harm' problem is called by food supervision departments, the harm is reflected in the perennial accumulation, and the real-time state cannot be reflected. .

The traditional breakfast shop usually makes the frozen dumplings, steamed stuffed buns and the like at the early and dark moment, and then the quick-frozen dumplings, steamed stuffed buns and the like appear successively, so that the requirements on raw materials in the making of frozen green bodies are very high, otherwise, the fried mouthfeel and the fried storage are problematic.

Disclosure of Invention

The invention aims to provide an aluminum-free deep-fried dough stick leavening additive and a method for preparing a frozen green body, which aim to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: the aluminum-free fried dough stick leavening additive comprises baking soda, 2.5 percent of ammonium bicarbonate, 2.5 percent of gluconic acid & lactone, 1.2 percent of potassium hydrogen tartrate, 2.4 percent of calcium dihydrogen phosphate, 3.5 percent of sodium bicarbonate, 5 percent of distilled glyceryl monostearate, 2.8 percent of disodium dihydrogen pyrophosphate, 1.5 percent of citric acid, 2 percent of cellulase and the balance of low-moisture corn starch, wherein the aluminum-free fried dough stick leavening additive comprises baking soda, 2.5 percent of ammonium bicarbonate, 2.5 percent of gluconic acid & lactone, 1.2 percent of potassium hydrogen tartrate, 2.4 percent of calcium dihydrogen phosphate, 3.5 percent of sodium bicarbonate, 5 percent of distilled glyceryl monostearate, 2.8 percent of disodium dihydrogen pyrophosphate, 1.5 percent of citric acid, 2 percent of cellulase and the balance of low-moisture corn starch, has good leavening effect, can replace yeast, replace a fermentation method, do not need to ferment, do not need to be placed, greatly simplify the production process, shorten the production cycle, the economic benefit is increased; oil and sugar from 1/3 to 1/2 can be saved. Even if the oil is not discharged completely, the ideal effect can be achieved, thereby greatly reducing the cost and adapting to the trend of low fat; has the emulsification and bleaching functions on fried bread stick dough and flour, and the finished product is milky and beautiful and has good flavor and taste.

Preferably, the method for preparing the aluminum-free deep-fried dough stick leavening additive comprises the following steps:

the method comprises the following steps: preparing raw materials, and crushing and screening the raw materials by a crusher;

step two: the raw materials are measured, and the crushed and screened fine powder is measured by electronic equipment according to the proportion of 2.5 percent of ammonium bicarbonate, 2.5 percent of gluconic acid and lactone, 1.2 percent of potassium bitartrate, 2.4 percent of calcium dihydrogen phosphate, 3.5 percent of sodium bicarbonate, 5 percent of distilled glyceryl monostearate, 2.8 percent of disodium dihydrogen pyrophosphate, 1.5 percent of citric acid, 2 percent of cellulase and the balance of low-moisture corn starch;

step three: uniformly mixing the raw materials, namely uniformly stirring and mixing the measured raw material powder in proportion;

step four: detecting raw materials, and comparing the raw materials with the original alum swelling agent finished product through experiments;

step five: and (4) packaging the finished product into a small bag by calculating the weight of the single-use gram, and the method has simple working procedures and convenient operation. The deep-fried dough stick made of the deep-fried dough stick leavening agent has the advantages of large volume and good palatability, and the frozen deep-fried dough stick green bodies do not need to be unfrozen when in use, so that the production process and time are greatly reduced by direct frying, the labor cost is saved, and great convenience is brought to chain operation of the deep-fried dough stick.

Preferably, the frozen green body of the aluminum-free deep-fried dough stick comprises 60-80 parts by weight of high-gluten wheat flour, 2 eggs, 3-5 parts by weight of edible salt, 8-15 parts by weight of aluminum-free baking powder, 3-5 parts by weight of baking soda, 5-8 parts by weight of aluminum-free leavening agent, 1-3 parts by weight of lipoxygenase, 2-4 parts by weight of glucose oxidase, 8-10 parts by weight of olive oil and 40-60 parts by weight of warm water.

Preferably, the method for preparing the aluminum-free fried bread stick frozen green body comprises the following steps:

the method comprises the following steps: adding 60-80 parts by weight of high-gluten wheat flour, 2 eggs, 3-5 parts by weight of edible salt, 8-15 parts by weight of aluminum-free baking powder, 3-5 parts by weight of baking soda, 5-8 parts by weight of aluminum-free leavening agent, 1-3 parts by weight of lipoxygenase, 2-4 parts by weight of glucose oxidase and 8-10 parts by weight of olive oil into a container, adding warm water to knead dough, kneading for 15min to make the flour into dough, and standing for 10min at normal temperature;

step two: slightly rolling the dough, folding the dough into a strip with uniform thickness, brushing a layer of edible oil on the surface, brushing a plurality of layers of edible oil on the carrying panel, and finally covering the carrying panel with a preservative film for proofing again for 20 minutes;

step three: stretching the fermented dough, cutting into small sections with the length of 10cm and the width of 2cm, putting the two dough sheets together, dipping the dough sheets in water by using chopsticks, pressing the dough sheets in the middle, and pulling up the two ends of the dough sheets to slightly elongate the dough sheets;

step four: then spreading a little flour on the tray for sticking prevention, and sticking a little flour on the bottom of the fried bread stick green body;

step five: and (5) putting the mixture into a refrigerator for refrigeration. .

Preferably, 20 ml of edible oil is added twice after the flour is stirred into the dough in the step one of the claim 4, and the dough is pressed by hand to allow the gluten to be formed more rapidly.

Preferably, when dough is being extruded in step one of claim 4, the number of overlapping is not too great to avoid too strong gluten and not too strong to avoid gluten breakage.

Preferably, the cut bar blank in the third step of claim 4 is pressed by brushing a little water and overlapping to avoid the bar blank from cracking due to weak bonding during frying, and the green deep-fried dough sticks are pulled by hand with light force, so that the bar blank is cracked or broken by excessive force.

Preferably, the edible oil in the first step is selected from, but not limited to, olive oil.

Compared with the prior art, the invention has the beneficial effects that:

1. the aluminum-free fried dough stick leavening additive and the preparation method of the frozen green body, the aluminum-free fried dough stick leavening additive is composed of baking soda, 2.5% of ammonium bicarbonate, 2.5% of gluconic acid and lactone, 1.2% of potassium hydrogen tartrate, 2.4% of calcium dihydrogen phosphate, 3.5% of sodium bicarbonate, 5% of distilled glyceryl monostearate, 2.8% of disodium dihydrogen pyrophosphate, 1.5% of citric acid, 2% of cellulase and the balance of low-moisture corn starch, has good leavening effect, can replace yeast, replace a fermentation method, do not need fermentation and do not need to be placed, greatly simplify the production process, shorten the production period and increase the economic benefit; oil and sugar from 1/3 to 1/2 can be saved. Even if the oil is not discharged completely, the ideal effect can be achieved, thereby greatly reducing the cost and adapting to the trend of low fat; has the emulsification and bleaching functions on fried bread stick dough and flour, and the finished product is milky and beautiful and has good flavor and taste.

2. The method for preparing the bulking additive and the frozen green compact of the aluminum-free deep-fried dough stick has simple working procedures and convenient operation. The deep-fried dough stick made of the deep-fried dough stick leavening agent has the advantages of large volume and good palatability, and the frozen deep-fried dough stick green bodies do not need to be unfrozen when in use, so that the production process and time are greatly reduced by direct frying, the labor cost is saved, and great convenience is brought to chain operation of the deep-fried dough stick.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides the technical scheme that: the aluminum-free fried dough stick leavening additive comprises baking soda, 2.5 percent of ammonium bicarbonate, 2.5 percent of gluconic acid & lactone, 1.2 percent of potassium hydrogen tartrate, 2.4 percent of calcium dihydrogen phosphate, 3.5 percent of sodium bicarbonate, 5 percent of distilled glyceryl monostearate, 2.8 percent of disodium dihydrogen pyrophosphate, 1.5 percent of citric acid, 2 percent of cellulase and the balance of low-moisture corn starch, wherein the aluminum-free fried dough stick leavening additive comprises baking soda, 2.5 percent of ammonium bicarbonate, 2.5 percent of gluconic acid & lactone, 1.2 percent of potassium hydrogen tartrate, 2.4 percent of calcium dihydrogen phosphate, 3.5 percent of sodium bicarbonate, 5 percent of distilled glyceryl monostearate, 2.8 percent of disodium dihydrogen pyrophosphate, 1.5 percent of citric acid, 2 percent of cellulase and the balance of low-moisture corn starch, has good leavening effect, can replace yeast, replace a fermentation method, do not need to ferment, do not need to be placed, greatly simplify the production process, shorten the production cycle, the economic benefit is increased; oil and sugar from 1/3 to 1/2 can be saved. Even if the oil is not discharged completely, the ideal effect can be achieved, thereby greatly reducing the cost and adapting to the trend of low fat; has the emulsification and bleaching functions on fried bread stick dough and flour, and the finished product is milky and beautiful and has good flavor and taste.

Further, the method for preparing the bulking additive of the aluminum-free deep-fried dough sticks is characterized by comprising the following steps:

the method comprises the following steps: preparing raw materials, and crushing and screening the raw materials by a crusher;

step two: the raw materials are measured, and the crushed and screened fine powder is measured by electronic equipment according to the proportion of 2.5 percent of ammonium bicarbonate, 2.5 percent of gluconic acid and lactone, 1.2 percent of potassium bitartrate, 2.4 percent of calcium dihydrogen phosphate, 3.5 percent of sodium bicarbonate, 5 percent of distilled glyceryl monostearate, 2.8 percent of disodium dihydrogen pyrophosphate, 1.5 percent of citric acid, 2 percent of cellulase and the balance of low-moisture corn starch;

step three: uniformly mixing the raw materials, namely uniformly stirring and mixing the measured raw material powder in proportion;

step four: detecting raw materials, and comparing the raw materials with the original alum swelling agent finished product through experiments;

step five: packaging the finished product into small bags according to the gram weight of single use.

Further, the aluminum-free fried bread stick frozen green body comprises 60-80 parts by weight of high gluten wheat flour, 2 eggs, 3-5 parts by weight of edible salt, 8-15 parts by weight of aluminum-free baking powder, 3-5 parts by weight of baking soda, 5-8 parts by weight of aluminum-free leavening agent, 1-3 parts by weight of lipoxygenase, 2-4 parts by weight of glucose oxidase, 8-10 parts by weight of olive oil and 40-60 parts by weight of warm water.

Further, the preparation method of the aluminum-free fried bread stick frozen green body is characterized by comprising the following steps:

the method comprises the following steps: adding 60-80 parts by weight of high-gluten wheat flour, 2 eggs, 3-5 parts by weight of edible salt, 8-15 parts by weight of aluminum-free baking powder, 3-5 parts by weight of baking soda, 5-8 parts by weight of aluminum-free leavening agent, 1-3 parts by weight of lipoxygenase, 2-4 parts by weight of glucose oxidase and 8-10 parts by weight of olive oil into a container, adding warm water to knead dough, kneading for 15min to make the flour into dough, and standing for 10min at normal temperature;

step two: slightly rolling the dough, folding the dough into a strip with uniform thickness, brushing a layer of edible oil on the surface, brushing a plurality of layers of edible oil on the carrying panel, and finally covering the carrying panel with a preservative film for proofing again for 20 minutes;

step three: stretching the fermented dough, cutting into small sections with the length of 10cm and the width of 2cm, putting the two dough sheets together, dipping the dough sheets in water by using chopsticks, pressing the dough sheets in the middle, and pulling up the two ends of the dough sheets to slightly elongate the dough sheets;

step four: then spreading a little flour on the tray for sticking prevention, and sticking a little flour on the bottom of the fried bread stick green body;

step five: the product can be put into a refrigerator for refrigeration, and the process is simple and the operation is convenient. The deep-fried dough stick made of the deep-fried dough stick leavening agent has the advantages of large volume and good palatability, and the frozen deep-fried dough stick green bodies do not need to be unfrozen when in use, so that the production process and time are greatly reduced by direct frying, the labor cost is saved, and great convenience is brought to chain operation of the deep-fried dough stick.

Further, 20 ml of edible oil is added twice after the flour is stirred into flour wadding in the step one, and the flour is pressed by hands to enable gluten to be formed better and quickly.

Furthermore, when dough is extruded in the first step, the overlapping times are not too many to avoid too strong gluten and too strong force to avoid gluten fracture.

Furthermore, a small amount of water is brushed on the cut strip blanks in the third step, then the strip blanks are overlapped and pressed, the strip blanks are prevented from being cracked due to infirm bonding in the frying process, when the oil strip blanks are pulled by hands, the force is light, the strip blanks are cracked or broken due to overlarge force, and the edible oil in the first step is selected from olive oil but not limited to the olive oil.

The method comprises the following operation steps: the preparation method of the aluminum-free fried bread stick leavening additive comprises the following steps: preparing raw materials, and crushing and screening the raw materials by a crusher; step two: the raw materials are measured, and the crushed and screened fine powder is measured by electronic equipment according to the proportion of 2.5 percent of ammonium bicarbonate, 2.5 percent of gluconic acid and lactone, 1.2 percent of potassium bitartrate, 2.4 percent of calcium dihydrogen phosphate, 3.5 percent of sodium bicarbonate, 5 percent of distilled glyceryl monostearate, 2.8 percent of disodium dihydrogen pyrophosphate, 1.5 percent of citric acid, 2 percent of cellulase and the balance of low-moisture corn starch; step three: uniformly mixing the raw materials, namely uniformly stirring and mixing the measured raw material powder in proportion; step four: detecting raw materials, and comparing the raw materials with the original alum swelling agent finished product through experiments; step five: packaging finished products, namely packaging the finished products into small bags according to the gram weight of single use, and a method for preparing the frozen green bodies of the aluminum-free deep-fried dough sticks comprises the following steps: adding 60-80 parts by weight of high-gluten wheat flour, 2 eggs, 3-5 parts by weight of edible salt, 8-15 parts by weight of aluminum-free baking powder, 3-5 parts by weight of baking soda, 5-8 parts by weight of aluminum-free leavening agent, 1-3 parts by weight of lipoxygenase, 2-4 parts by weight of glucose oxidase and 8-10 parts by weight of olive oil into a container, adding warm water to knead dough, kneading for 15min to make the flour into dough, and standing for 10min at normal temperature; step two: slightly rolling the dough, folding the dough into a strip with uniform thickness, brushing a layer of edible oil on the surface, brushing a plurality of layers of edible oil on the carrying panel, and finally covering the carrying panel with a preservative film for proofing again for 20 minutes; step three: stretching the fermented dough, cutting into small sections with the length of 10cm and the width of 2cm, putting the two dough sheets together, dipping the dough sheets in water by using chopsticks, pressing the dough sheets in the middle, and pulling up the two ends of the dough sheets to slightly elongate the dough sheets; step four: then spreading a little flour on the tray for sticking prevention, and sticking a little flour on the bottom of the fried bread stick green body; step five: and (5) putting the mixture into a refrigerator for refrigeration.

In conclusion, the aluminum-free fried dough stick leavening additive and the preparation method of the frozen green body have the advantages that the aluminum-free fried dough stick leavening additive is composed of baking soda, 2.5% of ammonium bicarbonate, 2.5% of gluconic acid and lactone, 1.2% of potassium hydrogen tartrate, 2.4% of calcium dihydrogen phosphate, 3.5% of sodium bicarbonate, 5% of distilled glyceryl monostearate, 2.8% of disodium dihydrogen pyrophosphate, 1.5% of citric acid, 2% of cellulase and the balance of low-moisture corn starch, has good leavening effect, can replace yeast, replace a fermentation method, do not need fermentation and placement, greatly simplify the production process, shorten the production period and increase the economic benefit; oil and sugar from 1/3 to 1/2 can be saved. Even if the oil is not discharged completely, the ideal effect can be achieved, thereby greatly reducing the cost and adapting to the trend of low fat; the method has the advantages of emulsification and bleaching effects on fried bread stick dough and flour, milky and attractive finished product, good flavor and taste, simple process and convenient operation. The deep-fried dough stick made of the deep-fried dough stick leavening agent has the advantages of large volume and good palatability, and the frozen deep-fried dough stick green bodies do not need to be unfrozen when in use, so that the production process and time are greatly reduced by direct frying, the labor cost is saved, and great convenience is brought to chain operation of the deep-fried dough stick.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.