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Baking-type Sachima and production method thereof

A production method, Shaqima's technology, applied in confectionery, confectionary industry, food science, etc., can solve the problem of carcinogens that destroy food nutrients and achieve high nutritional value

Inactive Publication Date: 2010-12-22
杨晓勇
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problems in the prior art, the present invention provides a baking-type Sachima and its production method, which solves the problems of destroying the nutritional elements of the food itself and producing carcinogens after high-temperature frying, so as to keep the food Nutritional and Healthy Purposes

Method used

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  • Baking-type Sachima and production method thereof
  • Baking-type Sachima and production method thereof
  • Baking-type Sachima and production method thereof

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Embodiment Construction

[0015] The present invention will be further described below in conjunction with accompanying drawing.

[0016] A baking type Shaqima, the weight composition of raw materials is: eggs 30-40%, flour 18-25%, fat 15-20%, malt syrup 30-35%, milk powder 3-5%, salt 0.05-0.1 %.

[0017] The fat is fermented cream or anhydrous butter, and the fat can be used in combination of one or more kinds.

[0018] For example, in one embodiment, a baked Shaqima is boiled with 16kg of oil, 31kg of water and 0.1kg of salt until boiling, transferred to a mixer, added with 20kg of flour and 3kg of milk powder, stirred into a ball, and cooled to 60°C The following; take 28kg of shelled eggs, add them to the cooled dough, and continue to stir evenly. After leaving the machine, add it to the pulping and baking linkage equipment to bake, and after it comes out of the oven, it will be dried and cooled. Take 32kg of malt syrup and boil it, mix and stir the formed bar with the syrup, take it out of the ...

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Abstract

The invention relates to the food-processing industry, in particular to a baking-type Sachima prepared from the following components in percentage by weight: 30-40 percent of eggs, 18-25 percent of flour, 15-20 percent of grease, 30-35 percent of malt syrup, 3-5 percent of milk powder and 0.05-0.1 percent of salt. The invention also provides a production method of the baking-type Sachima. The invention has the advantages that natural and excellent raw materials are selected to make the Sachima in the emphasized aspects of nature, nutrition and health, no food additive or preservative is added; the Sachima has strong and natural fragrance and crispy and moisten tastes because of the high-quality grease; and a traditional frying mode in process is discarded, and a process of stripping through braking is adopted to ensure the original characteristics of the raw materials and endow the product with higher nutrition values.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a baked Shaqima and a production method thereof. Background technique [0002] In the food industry, Shaqima, as a snack food with very high nutritional value, has been recognized and loved by most consumers. The traditional Shaqima is made after the raw materials are beaten and shaped, fried noodles, and then fried. As we all know, most foods will not only destroy the nutritional elements of the food itself after high-temperature frying, but also produce carcinogenic polycyclic aromatic hydrocarbons, which greatly affect the nutritional value of the food itself, and even cause great damage to human health. potential hazard. Contents of the invention [0003] In order to solve the problems in the prior art, the present invention provides a baking-type Sachima and its production method, which solves the problems of destroying the nutritional elements of the food itself and produ...

Claims

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Application Information

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IPC IPC(8): A23G3/36
Inventor 杨晓勇
Owner 杨晓勇
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