Preparation method for nut Sachima

A technology of nuts and syrups, applied in confectionery, confectionery industry, food science, etc., can solve the problems of being 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 the effect of low sugar content and unique taste

Inactive Publication Date: 2019-12-27
江苏好的食品有限公司
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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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of nut Shaqima, comprising the following steps:

[0024] (1) Blending flour: Weigh wheat flour and water according to the proportion and put them into a stainless steel container for later use. After kneading the dough for 10-15 minutes, beat the eggs into the stainless steel container according to the proportion, and add milk powder, refined vegetable oil, edible salt, food additives, edible After essence, condensed milk, protein powder, and gluten powder, blend the flour;

[0025] (2) Fermentation for the first time: the temperature of the fermentation environment is 25° C., the humidity of the fermentation environment is 40%, and the fermentation time is 2 hours;

[0026] (3) Carry out the second fermentation after the pressing surface is formed: the temperature of the fermentation environment is 30° C., the humidity of the fermentation environment is 70%, and the fermentation time is 3 hours;

[0027] (4) Frying: frying temperature is 150°C, fr...

Embodiment 2

[0033] A preparation method of nut Shaqima, comprising the following steps:

[0034] (1) Blending flour: Weigh wheat flour and water according to the proportion and put them into a stainless steel container for later use. After kneading the dough for 10-15 minutes, beat the eggs into the stainless steel container according to the proportion, and add milk powder, refined vegetable oil, edible salt, food additives, edible After essence, condensed milk, protein powder, and gluten powder, blend the flour;

[0035] (2) Fermentation for the first time: the temperature of the fermentation environment is 28° C., the humidity of the fermentation environment is 50%, and the fermentation time is 2 hours;

[0036] (3) The second fermentation is carried out after the pressed dough is formed: the temperature of the fermentation environment is 35° C., the humidity of the fermentation environment is 75%, and the fermentation time is 2.5 hours;

[0037] (4) Frying: frying temperature is 160°C...

Embodiment 3

[0043] A preparation method of nut Shaqima, comprising the following steps:

[0044] (1) Blending flour: Weigh wheat flour and water according to the proportion and put them into a stainless steel container for later use. After kneading the dough for 10-15 minutes, beat the eggs into the stainless steel container according to the proportion, and add milk powder, refined vegetable oil, edible salt, food additives, edible After essence, condensed milk, protein powder, and gluten powder, blend the flour;

[0045] (2) Fermentation for the first time: the temperature of the fermentation environment is 30°C, the humidity of the fermentation environment is 60%, and the fermentation time is 2h;

[0046] (3) Carry out the second fermentation after the pressing surface is formed: the temperature of the fermentation environment is 40° C., the humidity of the fermentation environment is 80%, and the fermentation time is 2 hours;

[0047] (4) Frying: frying temperature is 170°C, frying 50s;...

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PUM

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Abstract

The invention discloses a preparation method for nut Sachima. The preparation method comprises the following steps of: according to a ratio, weighing wheat flour and water; after dough is kneaded, adding eggs, milk powders, refined vegetable oils, edible salts, food additives, edible essences, condensed milk, albumen powders and gluten powders at a ratio, and blending flour; carrying out first-time fermentation, wherein a temperature is 25-30DEG C, humidity is 40-60%, and fermentation time is 2h; carrying out secondary fermentation, wherein a temperature is 30-40DEG C, humidity is 70-80%, andfermentation time is 2-3h; carrying out deep-frying, wherein a deep-frying temperature is 150-170DEG C, and deep-frying time is 50-100s; carrying out sugar boiling: according to a ratio, weighing water, white granulated sugar and malt syrup, and adding the water, the white granulated sugar and the malt syrup into an electromagnetic boiling pot for standby; putting the boiling pot filled with a prepared mixture on an induction cooker, turning on a heating switch, beginning to stir by a scoop, enabling raw materials to melt to form the syrup, putting a sensor in the syrup, and stopping heating when the syrup is boiled to 110-110DEG C; blending the sugar; and spreading materials for forming. The Sachima prepared with the method is good in taste and is crispy and delicious.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of nut sachima. 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 firmly with an oiled s...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/46A23G3/44A23G3/42A23G3/36
CPCA23G3/36A23G3/42A23G3/44A23G3/46A23G3/48
Inventor 于亮
Owner 江苏好的食品有限公司
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