Candied fritter and its making process

A technology of raw material, tartary buckwheat flour, applied in baking, confectionery, confectionery industry, etc., can solve the problems of high energy, short storage time, and difficult consumer acceptance, and achieve good taste effect

Active Publication Date: 2005-09-28
邓正中
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are two types of Shaqima currently on the market. One is the traditional type of Shaqima mainly made of pure pasta. This type of Shaqima basically maintains the traditional raw material formula, and its preparation method takes as long as more than ten hours. In the process of proofing noodles and strips, there are many facilities and equipment, and the process is not easy to control. In order to ensure the quality and softness, chemical leavening agents are used in the raw materials, and the use of chemical leavening agents affects the texture and taste of the products. During the period, it will gradually harden and stick to the teeth, the storage time is not long, and the packaging requirements are strict. In addition, the traditional Shaqima u

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1 Preparation of noodle food of the present invention

[0023] a. Weigh the raw materials with the following weight ratios: 30 kg of tartary buckwheat flour, 27 kg of high-gluten wheat flour, 5 kg of gluten, and 38 kg of whole egg liquid;

[0024] b. Take tartary buckwheat flour, high-gluten wheat flour, and gluten, add 1 kg of yeast weighing the total weight of the raw materials in step a, mix well, add the whole egg liquid to beat, mix, and ferment for 4 hours; the beat is also called beaten Egg means to stir the egg liquid until the egg liquid becomes white and thick;

[0025] c. Use a noodle machine to press into thin slices with a thickness of 1 mm, and cut into small strips of 2 cm long and 2 mm wide;

[0026] d. Heat the vegetable oil to 140°C for 30 minutes, and pour the strips made in step c into the vegetable oil for refining;

[0027] e. Heat and melt 50 kg of maltose to a temperature of 110°C, mix with the frying sticks in step d, and frame, cut into pie...

Example Embodiment

[0029] Example 2 Preparation of Sachima of the present invention

[0030] The preparation method is the same as that in Example 1, wherein the raw materials used are: 10 kg, 37 kg of high-gluten wheat flour, 10 kg of gluten, 43 kg of egg liquid; the vegetable oil used is salad oil, soybean oil, rape oil, and palm oil. Or its mixed oil. The heating temperature of maltose in step e is 112°C, and the amount of maltose is 50 kg. Mix the maltose with the frying noodles in step d. You can also add meat floss, peanuts, sesame, preserved fruit, etc. to form different types and Shaqima with different taste.

Example Embodiment

[0031] Example 3 Preparation of Sachima of the present invention

[0032] The preparation method is the same as in Example 1, wherein the raw materials used are: weigh the following raw materials: tartary buckwheat flour 15.8 kg, high-gluten wheat flour 36.8 kg, gluten 5.2 kg, and whole egg liquid 42.2 kg; as described in step e The heating temperature of maltose is 110°C, and the amount of maltose is equal to the weight of the frying noodles in step d. Mix maltose with the frying strips in step d, and add pork floss, peanuts, sesame, preserved fruit, etc. to form different types and tastes of Sachima.

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PUM

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Abstract

The present invention provides one kind of candied fritter and its making process, and the candied fritter is made with buckwheat flour, high gluten flour, glutelin powder and full egg liquid as material. During the making process, maltose is used as excipient and corrective. The candied fritter of the present invention is delicious, scented, moderately crisp and soft, long in preservation period and healthy.

Description

technical field [0001] The invention provides a kind of Shaqima, which relates to the Shaqima prepared from tartary buckwheat noodles. Background technique [0002] Shaqima is a Manchu language. It was originally a Manchu traditional snack, known as the living fossil of Manchu cakes; it is now a snack food suitable for all ages. The traditional Shaqima is made of eggs, flour, sugar and other raw materials. In addition, different raw materials are used in different places, and the styles are different, but they are rich in nutrition, crisp and fragrant. There are two types of Shaqima currently on the market. One is the traditional type of Shaqima mainly made of pure pasta. This type of Shaqima basically maintains the traditional raw material formula, and its preparation method takes as long as more than ten hours. In the process of proofing noodles and strips, there are many facilities and equipment, and the process is not easy to control. In order to ensure the quality and ...

Claims

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Application Information

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IPC IPC(8): A23G3/44A23G3/48
Inventor 邓正中
Owner 邓正中
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