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Candied fritter and its making process

A technology of raw material, tartary buckwheat flour, applied in baking, confectionery, confectionery industry, etc., can solve the problems of high energy, short storage time, and difficult consumer acceptance, and achieve good taste effect

Active Publication Date: 2005-09-28
邓正中
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are two types of Shaqima currently on the market. One is the traditional type of Shaqima mainly made of pure pasta. This type of Shaqima basically maintains the traditional raw material formula, and its preparation method takes as long as more than ten hours. In the process of proofing noodles and strips, there are many facilities and equipment, and the process is not easy to control. In order to ensure the quality and softness, chemical leavening agents are used in the raw materials, and the use of chemical leavening agents affects the texture and taste of the products. During the period, it will gradually harden and stick to the teeth, the storage time is not long, and the packaging requirements are strict. In addition, the traditional Shaqima uses syrup and white sugar, so that the sucrose content is as high as 30% to 40%. It is a high-sugar food and is easy to cause Obesity causes diseases such as hyperlipidemia, coronary heart disease, arteriosclerosis, diabetes, etc., so another type of low-sugar or sugar-free, low-energy Shaqima appears in the market. The patent No. CN1141879C discloses a "sugar-free egg yolk crisp Shaqi Ma and its production method”, because sugar substances play the role of excipient and flavor in Sachima, using other sugar substitutes such as sorbitol, maltitol, seaweed polysaccharide, etc. to replace sucrose has poor taste and high energy , only as a substitute food for traditional Shaqima, it is difficult for consumers to accept, let alone achieve health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation of embodiment 1 flour food of the present invention

[0023] a, take by weighing the raw materials of following weight ratio: 30 kilograms of tartary buckwheat flour, 27 kilograms of high-gluten wheat flour, 5 kilograms of gluten powder, 38 kilograms of whole egg liquids;

[0024] b. Take tartary buckwheat flour, high-gluten wheat flour, and gluten powder, add 1 kg of yeast weighing the total weight of the raw materials in step a, mix evenly, add whole egg liquid to beat, mix, and ferment for 4 hours; the said beat is also called beat Egg, refers to stirring the egg liquid until the egg liquid turns white and thickens;

[0025] c. Use a noodle machine to press into 1 mm thick slices, cut into 2 cm long and 2 mm wide strips;

[0026] d. Take the vegetable oil and heat it to 140°C for 30 minutes, pour the strips made in step c into the vegetable oil for frying;

[0027] e. Heat and melt 50 kg of maltose until the temperature is 110° C., mix with the stri...

Embodiment 2

[0029] Embodiment 2 The preparation of Sachima of the present invention

[0030] The preparation method is the same as in Example 1, wherein the raw materials used are: 10 kg, 37 kg of high-gluten wheat flour, 10 kg of gluten powder, and 43 kg of whole egg liquid; the vegetable oil used is one of salad oil, soybean oil, rapeseed oil, and palm oil or their blends. The heating temperature of the maltose described in step e is 112°C, and the amount of maltose used is 50 kg. The maltose is mixed with the strips refined and fried in step d, and meat floss, peanuts, sesame seeds, preserved fruits, etc. can also be added to form different types and Sachima with a different taste.

Embodiment 3

[0031] Embodiment 3 Preparation of Sachima of the present invention

[0032] The preparation method is the same as in Example 1, wherein the raw materials are used as follows: take the following raw materials by weight: 15.8 kilograms of tartary buckwheat flour, 36.8 kilograms of high-gluten wheat flour, 5.2 kilograms of gluten powder, and 42.2 kilograms of whole egg liquid; The temperature of maltose heating is 110 ℃, and the consumption of maltose is equal to the weight of the strips fried in step d. Mix maltose with the strips fried in step d, and add meat floss, peanuts, sesame seeds, preserved fruits, etc. to form different types and tastes of Shaqima.

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Abstract

The present invention provides one kind of candied fritter and its making process, and the candied fritter is made with buckwheat flour, high gluten flour, glutelin powder and full egg liquid as material. During the making process, maltose is used as excipient and corrective. The candied fritter of the present invention is delicious, scented, moderately crisp and soft, long in preservation period and healthy.

Description

technical field [0001] The invention provides a kind of Shaqima, which relates to the Shaqima prepared from tartary buckwheat noodles. Background technique [0002] Shaqima is a Manchu language. It was originally a Manchu traditional snack, known as the living fossil of Manchu cakes; it is now a snack food suitable for all ages. The traditional Shaqima is made of eggs, flour, sugar and other raw materials. In addition, different raw materials are used in different places, and the styles are different, but they are rich in nutrition, crisp and fragrant. There are two types of Shaqima currently on the market. One is the traditional type of Shaqima mainly made of pure pasta. This type of Shaqima basically maintains the traditional raw material formula, and its preparation method takes as long as more than ten hours. In the process of proofing noodles and strips, there are many facilities and equipment, and the process is not easy to control. In order to ensure the quality and ...

Claims

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Application Information

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IPC IPC(8): A23G3/44A23G3/48
Inventor 邓正中
Owner 邓正中
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