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
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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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