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A Roasted Shaqima

A baking time and oven technology, applied in baking, baked goods, dough processing, etc., can solve problems such as influence, and achieve the effect of low temperature rise, pure taste and short stirring time

Active Publication Date: 2015-09-16
麦肯嘉顿(江苏)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although fried Shaqima has a better taste and is easily accepted by consumers, it is generally believed that long-term consumption of fried food will have a certain impact on the body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The baked Shaqima of this embodiment is composed of the following raw materials in parts by weight: 40-42 parts of malt syrup; 30-32 parts of wheat flour; 15-17 parts of palm oil; 13-15 parts of eggs; 2-3 parts of sesame ;

[0024] The above-mentioned components are made according to the following steps:

[0025] a. Mixing: Mix egg liquid, wheat flour, and palm oil;

[0026] b. Vacuum kneading: using two-stage two-speed stirring, under negative pressure, add water to the mixed material, mix the material and water at a speed of 100-130 r / min, knead the dough at a speed of 30-50 r / min, Stir continuously for 8-10 minutes;

[0027] c. Extrusion and puffing: twin-screw extrusion method is adopted, the feeding speed is 13-15r / min, the screw speed is 100-110r / min, the highest sleeve temperature is 120-130°C, extrusion puffing, cutting into diameters of 8-12mm , Strip-shaped puffs with a length of 3 to 5 cm;

[0028] d. Mixing sugar: mix the extruded bar-shaped puffed produ...

Embodiment 2

[0033] The baking oven Sachima of this embodiment is an improvement on the basis of Example 1, the difference is that the baking in the step e is completed in three stages, the first stage: the temperature of the oven is 120 ~150℃, the baking time is 5~8min; the second stage: the temperature of the oven is 270~280℃, the baking time is 4~5min; the third stage: the temperature of the oven is 180~190℃, The baking time is 4-5 minutes.

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PUM

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Abstract

The invention relates to baked caramel treats, and belongs to the field of food. The baked caramel treats are composed of, by weight, 40 parts to 42 parts of malt syrups, 30 parts to 32 parts of wheat flour, 15 parts to 17 parts of palm oil, 13 parts to 15 parts of eggs and 2 parts to 3 parts of sesames. According to the baked caramel treats, nature, nutrition and health are emphatically taken into consideration, natural and high-quality raw materials are selected for manufacturing, no food additives or food antiseptics are added to a product, and the baked caramel treats are pure, loose, soft, sweet and crispy in taste and low in sweetness. Meanwhile, a traditional frying method is abandoned in the production method, the vacuum dough kneading process, the extrusion process and the baking process are adopted, the characteristics of the raw materials are ensured, and higher nutritive value is bestowed on the product.

Description

technical field [0001] The invention relates to a baking type Sachima, which belongs to the field of food. Background technique [0002] Shaqima is a Manchu language. It was originally a Manchu traditional snack. It is known as the living fossil of Manchu cakes. Now it is a kind of snack food suitable for all ages. Traditional Shaqima is mainly prepared from raw materials such as eggs, flour, sugar, etc. The raw and auxiliary materials produced in different regions are slightly different, and they all have the unique fragrance of Shaqima, and are moderately soft. [0003] As far as the applicant knows, the traditional Shaqima has the following problems: [0004] 1. The aroma of traditional Shaqima is easy to lose during storage. The sensory evaluation shows that the flavor of Shaqima begins to change after being stored at room temperature for 2 months. With the extension of the storage period, this trend becomes more and more obvious. [0005] 2. The traditional Shaqima i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 魏加成
Owner 麦肯嘉顿(江苏)食品有限公司
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