Method for making distinctive caramel treats

A production method, the technology of Shaqima, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of single taste and single nutrition, and achieve unique taste, reduced sugar content, rich and balanced taste and nutrition Effect

Inactive Publication Date: 2015-09-23
相阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to solve the shortcomings of the original Shaqima’s relatively single taste, people add additives such as sesame, red dates, walnut kernels, and sweet potatoes to enrich its taste. Introduce new flavors to cater to cons

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0018] 1000 grams of high-gluten flour, 500 grams of eggs, 50 grams of skimmed milk powder, mix well, and knead into a dough.

[0019] Let the dough rest for 30 minutes, cut into thin slices and cut into thin noodles, and sieve through a wide sieve to remove bits of dough.

[0020] Heat the peanut oil to 120°C, put in the thin noodles, and fry until it turns yellowish-white, remove and drain the oil.

[0021] Take 250 grams of clean shrimp skin, remove the mince with a sieve, and use it as a seafood auxiliary material for later use.

[0022] Boil 450 grams of granulated sugar, 450 grams of maltose, 50 grams of honey and 150 grams of water over medium heat until the sugar can be pulled out.

[0023] The amount of sugar used is about 80% of that of ordinary Shaqima.

[0024] Slightly mix the shrimp skin with the fried thin noodles, then pour into the boiled sugar water and stir evenly.

[0025] Pour all the ingredients into an oiled pan, flatten the surface with a round stick...

specific Embodiment 2

[0031] Take 500 grams of fresh deboned grass carp meat, 150 grams of cornstarch, add appropriate amount of salt, and beat the remaining 100 grams of egg white to make a fish pulp. Crispness of pulp.

[0032] Will The dough is spread into slices and wrapped in fish paste, forming a sandwich shape, which can be stacked in layers. After thinning, cut into thin strips of fish paste noodles, and use a wide sieve to sift out the fragmented dough.

[0033] Heat the peanut oil to 120°C, put in the noodles with thin strips of fish paste, and fry until it turns yellowish-white, remove and drain the oil.

[0034] Boil 450 grams of granulated sugar, 450 grams of maltose, 50 grams of honey and 150 grams of water over medium heat until the sugar can be pulled out.

[0035] The amount of sugar used is about 80% of that of ordinary Shaqima.

[0036] Will Pour the thin fish paste noodles into the boiled sugar water and stir well.

[0037] Pour all the ingredients into an oiled pan, fl...

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PUM

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Abstract

Disclosed is a method for making distinctive caramel treats. According to the method, flour and eggs are mixed to form dough, and the dough is cut into strips and deep-fried to a crisp state; syrup is baked to be able to generate silk with water, white granulated sugar and maltose as raw materials, and well fried strips and other auxiliary materials are poured into the syrup and evenly stirred; finally, the mixture is poured into a container to be cooled and shaped and then cut to form finished products. Milk powder and yeast can also be added to the dough to improve taste. Auxiliary materials are salty marine products and include but not limited to dried small shrimps, dried silver fish, dried sardine, dried fish and shredded meat, dried and shredded squid and fish crisps. The seafood taste of the added marine products provides a new composite taste source, so that sugar content in the making process is reduced and sugar intake of the human body is reduced; furthermore, the saline taste of the marine products neutralizes the original sweet taste, so that the caramel treats are neither too salty nor too sweet and taste uniquely, and added meat fiber enables the taste and nutrients of the caramel treats to be enriched and balanced.

Description

technical field [0001] The invention relates to a method for making food, in particular to a method for making characteristic Shaqima with flour as the main raw material. Background technique [0002] Shaqima is a well-known noodle snack, which is deeply loved by consumers, with sweetness as the basic flavor. In order to solve the shortcomings of the original Shaqima’s relatively simple taste, people add additives such as sesame, red dates, walnut kernels, and sweet potatoes to enrich its taste. Introduce new flavors to cater to consumers' ever-changing consumption requirements. [0003] Moreover, the original Shaqima production process uses flour and eggs as the main ingredients. Although the taste is good, the nutrition is relatively single, which is also a defect. Contents of the invention [0004] The main purpose of the present invention is to provide a novel preparation method of Shaqima, provide new taste, improve the defects of traditional Shaqima being t...

Claims

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Application Information

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IPC IPC(8): A23G3/36
Inventor 不公告发明人
Owner 相阳
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