Caramel treats and preparation method thereof

A technology of raw materials and parts by weight, which is applied in the field of Shaqima and its preparation, can solve the problems of unable to meet people's needs, high fat and sugar content, unfavorable nutrition and health, etc., and achieve the convenience of large-scale production, fat and sugar content Low content, unique taste effect

Inactive Publication Date: 2016-11-16
杨坤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Sachima prepared by the above-mentioned traditional method has a soft taste and high fat and sugar content, which is not conducive to nutrition and health. With the continuous improvement of people's living standards, the nutritional taste of the existing Sachima is far from being satisfied. the needs of the people

Method used

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  • Caramel treats and preparation method thereof
  • Caramel treats and preparation method thereof
  • Caramel treats and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In parts by weight, the raw materials are composed as follows:

[0025]

[0026] (1) According to the above ratio, mix flour, xylitol, peanut oil, sodium bicarbonate, egg liquid, and cream, add water and stir evenly, then make leather, proof at a temperature of 60°C and a humidity of 80% for 4 hours, and press it into Dough shape, then cut into particles;

[0027] (2) Fry the cut granules at an oil temperature of 175°C for 5 minutes to obtain semi-finished granules, which are golden yellow and must not appear brown or reddish brown;

[0028] (3) boil the caramel at a temperature of 150° C. for 4 hours;

[0029] (4) Pour the fried granules into the boiled caramel, stir for 20 seconds, and quickly pour them into the molding box to form.

Embodiment 2

[0031] In parts by weight, the raw materials are composed as follows:

[0032]

[0033] (1) According to the above ratio, mix flour, xylitol, peanut oil, sodium bicarbonate, egg liquid and cream, add water and stir evenly, then make leather, proof at a temperature of 55°C and a humidity of 80% for 5 hours, and press it into Dough shape, then cut into particles;

[0034] (2) Fry the cut granules at an oil temperature of 175°C for 5 minutes to obtain semi-finished granules, which are golden yellow and must not appear brown or reddish brown;

[0035] (3) boil the caramel at a temperature of 140° C. for 5 hours;

[0036] (4) Pour the fried granules into the boiled caramel, stir for 15 seconds, and quickly pour them into the molding box to form.

Embodiment 3

[0038] In parts by weight, the raw materials are composed as follows:

[0039]

[0040] (1) According to the above ratio, mix flour, xylitol, peanut oil, sodium bicarbonate, egg liquid and cream, add water and stir evenly, then make leather, proof for 3 hours at a temperature of 65°C and a humidity of 75%, and press it into Dough shape, then cut into particles;

[0041] (2) Fry the cut granules at an oil temperature of 175°C for 5 minutes to obtain semi-finished granules, which are golden yellow and must not appear brown or reddish brown;

[0042] (3) boil the caramel at a temperature of 150° C. for 3 hours;

[0043] (4) Pour the fried granules into the boiled caramel, stir for 20 seconds, and quickly pour them into the molding box to form.

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PUM

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Abstract

The invention discloses caramel treats and a preparation method thereof. The caramel treats comprise the following raw materials in parts by weight: 60-80 parts of flour, 8-15 parts of a sweetener, 3-6 parts of vegetable oil, 3-6 parts of maltose, 2-5 parts of cream and 10-16 parts of egg liquid. The preparation method of the caramel treats comprises the following steps: (1), mixing the raw materials according to the proportion, adding water and carrying out uniform stirring so as to prepare dough, leavening the dough at a temperature of 55-65 DEG C and a humidity of 75-85% for 3-5 hours, pressing the leavened dough into sheets, and then, cutting the sheets into grains; (2), frying the cut grains with oil of which the temperature is 150-185 DEG C for 3-6 minutes, so that semi-fished grains are prepared; (3), simmering the maltose at 140-160 DEG C for 3-5 hours; and (4), pouring the oil-fried grains into the simmered maltose, and then, carrying out stirring for 15-20 seconds, so that the caramel treats are prepared. The caramel treats disclosed by the invention are crispy in taste. Existing caramel treats are loose and soft in taste, tedious in flavor, and liable to make the eater feel greasy; however, the caramel treats disclosed by the invention are unique in taste, crispy in texture, and relatively low in fat and sugar contents.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a Shaqima and a preparation method thereof. Background technique [0002] Shaqima is a kind of snack food suitable for all ages. It is composed of eggs, flour, sugar and other raw materials. It is not only rich in nutrition, but also crispy and fragrant. In traditional crafts, the main raw materials for making Shaqima are: water, wheat flour, eggs, sugar, and honey. The production method mainly has the following steps: pour wheat flour into a container, shell the eggs and put them into the wheat flour, add appropriate amount of water, and knead the egg dough; Stick-shaped noodles, deep-fry in an oil pan until beige and remove; boil honey and sugar together to make honey juice, put the honey juice into the fried noodles and mix well, put the wooden frame mold on the chopping board, and apply oil , then pour the noodles mixed with honey sauce into the mold, roll them fir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/40A23G3/38
CPCA23G3/48A23G3/38A23G3/40A23G2200/06A23G2200/08A23V2002/00A23V2200/14A23V2250/1614A23V2250/18A23V2250/6422A23V2250/6416
Inventor 杨坤熊建军唐国芳
Owner 杨坤
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