Yak meat crisp candy and preparing method thereof

Abstract

The invention relates to a preparation method of a crisp candy added with dried meat floss of yak, pertaining to the food processing technology field. The crisp candy of dried meat floss of yak of the invention is produced by taking sugar, fat, maltose and yak dried meat floss as raw materials; the consumption of each material is 1 portion of fat, 15- 25 portions of sugar, 10-19 portions of yak dried meat floss and 21-29 portions of maltose. The invention originally combines dried meat floss with sugar and the obtained crisp candy product of yak meat has bright color, loosened structure and moderate sweetness and full flavor of plateau yak meat. The product is suitable for the long-time taste and eating of men and women, the old and the young.

Description

technical field

[0001] The invention relates to a crisp candy, in particular to a crisp candy added with yak meat floss and a preparation method thereof. Background technique

[0002] Hawthorn is a traditional food in my country, and is very popular among consumers. Domestic patent CN1026284C once disclosed a kind of bone paste enhanced peanut halva, which added bone paste into the core material, and the calcium content was increased by more than five times than that of the original peanut halva. However, the bone paste itself has no taste and the particles are very fine. Adding it to the halva will not change the overall taste and appearance of the halva.

[0003] Yak grows in natural and pollution-free pastures. Yak meat is fresh and tender, rich in nutrition, high in protein, low in fat and cholesterol, and has excellent health care functions. It is recognized as "green food".

[0004] There is no public report on the application of yak meat to confectionary food in Chi...

Examples

Embodiment 1

[0021] Add 500 grams of clear water, 2.2 kilograms of white sugar and 1.3 kilograms of caramel to the sugar pot, heat and mix to dissolve, turn over the pot and filter, and continue to boil. When the sugar temperature is about 135°C, add 100 grams of lard, stir well and continue to boil. When the sugar temperature is 150°C, turn off the fire immediately, add 2.6 kg of yak meat floss, mix well, and start the pot. Obtain 5.8 kilograms of candy base finished product after cooling.

[0022] The candy base is repeatedly folded and rolled on the roller tablet press. During the initial rolling, the roller should be raised and gradually lowered. When all the yak meat floss in the candy base is pressed evenly and the crisp layer is formed, the crisp candy base is obtained.

[0023] Slightly regularize the crisp candies, draw them into a cylindrical shape with a diameter of about 9 cm, and send them to the pillow-type packaging machine for one-time molding and packaging.

Embodiment 2

[0025] Add 750 grams of water, 3 kg of white sugar and 2.15 kg of caramel to the sugar pot, heat and mix to dissolve, turn over the pot and filter, and continue to boil. When the sugar temperature is about 135°C, add 150 grams of lard, stir well and continue to boil. When the sugar temperature is 150°C, turn off the fire immediately, mix 3.8 kg of yak meat floss and 16 grams of vanilla powder, stir well and then remove from the pot. Obtain 8.5 kilograms of candy base finished product after cooling.

[0026] The candy base is repeatedly folded and rolled on the roller tablet press. During the initial rolling, the roller should be raised and gradually lowered. When all the yak meat floss in the candy base is pressed evenly and the crisp layer is formed, the crisp candy base is obtained.

[0027] Slightly regularize the crispy candy base, draw it into a cylindrical shape with a diameter of about 10 cm, and send it to the pillow-type packaging machine for one-time molding and pa...

technical field

[0001] The invention relates to a crisp candy, in particular to a crisp candy added with yak meat floss and a preparation method thereof. Background technique

[0002] Hawthorn is a traditional food in my country, and is very popular among consumers. Domestic patent CN1026284C once disclosed a kind of bone paste enhanced peanut halva, which added bone paste into the core material, and the calcium content was increased by more than five times than that of the original peanut halva. However, the bone paste itself has no taste and the particles are very fine. Adding it to the halva will not change the overall taste and appearance of the halva.

[0003] Yak grows in natural and pollution-free pastures. Yak meat is fresh and tender, rich in nutrition, high in protein, low in fat and cholesterol, and has excellent health care functions. It is recognized as "green food".

[0004] There is no public report on the application of yak meat to confectionary food in Chi...

Examples

Embodiment 1

[0021] Add 500 grams of clear water, 2.2 kilograms of white sugar and 1.3 kilograms of caramel to the sugar pot, heat and mix to dissolve, turn over the pot and filter, and continue to boil. When the sugar temperature is about 135°C, add 100 grams of lard, stir well and continue to boil. When the sugar temperature is 150°C, turn off the fire immediately, add 2.6 kg of yak meat floss, mix well, and start the pot. Obtain 5.8 kilograms of candy base finished product after cooling.

[0022] The candy base is repeatedly folded and rolled on the roller tablet press. During the initial rolling, the roller should be raised and gradually lowered. When all the yak meat floss in the candy base is pressed evenly and the crisp layer is formed, the crisp candy base is obtained.

[0023] Slightly regularize the crisp candies, draw them into a cylindrical shape with a diameter of about 9 cm, and send them to the pillow-type packaging machine for one-time molding and packaging.

Embodiment 2

[0025] Add 750 grams of water, 3 kg of white sugar and 2.15 kg of caramel to the sugar pot, heat and mix to dissolve, turn over the pot and filter, and continue to boil. When the sugar temperature is about 135°C, add 150 grams of lard, stir well and continue to boil. When the sugar temperature is 150°C, turn off the fire immediately, mix 3.8 kg of yak meat floss and 16 grams of vanilla powder, stir well and then remove from the pot. Obtain 8.5 kilograms of candy base finished product after cooling.

[0026] The candy base is repeatedly folded and rolled on the roller tablet press. During the initial rolling, the roller should be raised and gradually lowered. When all the yak meat floss in the candy base is pressed evenly and the crisp layer is formed, the crisp candy base is obtained.

[0027] Slightly regularize the crispy candy base, draw it into a cylindrical shape with a diameter of about 10 cm, and send it to the pillow-type packaging machine for one-time molding and pa...