Non-fried caramel treats and preparation method thereof
By using step-by-step dough mixing, enzyme catalysis, and a specific ratio of compound syrup and egg yolk liquid, a porous structure and a three-layer binding system are formed, solving the binding problem of non-fried Sachima and achieving a crispy texture and a healthy, low-fat effect.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- MIANYANG LUANXIANG FENGJI FOOD CO LTD
- Filing Date
- 2026-03-27
- Publication Date
- 2026-05-12
AI Technical Summary
Existing technologies struggle to maintain the crisp texture of Sachima and achieve a firm, even bond between the dough and syrup without frying, and also present issues with the generation of high fat content and harmful substances.
A step-by-step dough preparation method involving dough mixing and enzyme catalysis, combined with the use of a specific ratio of compound syrup and egg yolk liquid, is employed. Through vacuum penetration and low-temperature secondary baking, a porous structure and a three-layer bonding system are formed, thereby improving the adhesion between the dough and the syrup.
This low-fat, healthy, non-fried Sachima has a crispy texture on the outside and a soft interior. The syrup and dough are firmly bonded together, avoiding greasiness and the formation of harmful substances, which aligns with modern healthy eating trends.
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a non-fried sachima and its preparation method. Background Technology
[0002] Sachima is a traditional Chinese dessert, beloved by consumers for its soft, sweet, and rich egg flavor. The traditional process of making Sachima typically includes kneading the dough, proofing, cutting into strips, deep-frying until puffed up, coating with syrup, and shaping. Among these steps, deep-frying the dough is crucial for its crispy texture, but it also introduces several drawbacks: starchy foods are prone to producing potentially harmful substances like acrylamide when deep-fried at high temperatures, and they absorb a large amount of oil during frying, resulting in a finished product with a fat content typically as high as 20-30%. This leads to an greasy taste and contradicts modern healthy eating trends.
[0003] To overcome the aforementioned shortcomings, existing technologies attempt to replace the frying step in traditional processes with hot air drying or ordinary baking. However, simply replacing frying with these methods often faces new technical bottlenecks: First, the heat transfer mechanism of non-frying processes differs from that of frying, easily leading to excessive moisture loss. This makes it difficult for the dough to form a uniform, crisp, and porous structure like in fried dough, resulting in a harder and drier finished product. Second, the surface of non-fried dough is dry and rough, with high porosity but thin pore walls, causing the syrup to either over-penetrate (being absorbed into the pores, resulting in surface sugar deficiency) or adhere poorly (the sugar layer falls off after cooling), making the finished product prone to crumbling. How to maintain the unique crisp texture of Sachima without frying, while achieving a firm and uniform bond between the non-fried dough and the syrup, remains a long-standing and unsolved technical challenge in this field.
[0004] In view of this, this invention is hereby proposed. Summary of the Invention
[0005] The purpose of this invention is to provide a non-fried sachima and its preparation method. The non-fried sachima is crispy on the outside, soft on the inside, moderately sweet and not greasy, and has a significantly reduced fat and acrylamide content.
[0006] To achieve the above objectives, the first technical solution adopted by the present invention is as follows: A non-fried Sachima, the ingredients of which include dough, syrup and egg yolk liquid, in a weight ratio of 1:0.5-0.6:0.02-0.04; The method for preparing the dough is as follows: divide the low-gluten flour into two equal parts, add butter-water mixture at 90-100 ℃ to one part and knead it, add whole egg liquid and porous starch to the other part and knead it, then knead the two doughs evenly, add transglutaminase for enzyme catalysis. The syrup is prepared by adding maltose, trehalose and salt to water, boiling them into a syrup, then adding butter and maltodextrin and mixing them evenly. The solid content of the egg yolk liquid is 30-40%, and it is coated on the surface of the dough after baking and before coating with syrup.
[0007] Furthermore, the enzyme catalytic treatment is carried out at a temperature of 50-55 °C for a time of 30-40 min.
[0008] Furthermore, the egg yolk liquid is obtained by mixing egg yolk and water and heating to 50-60°C.
[0009] Furthermore, by weight, the raw materials for preparing the dough include: 100-120 parts low-gluten flour, 30-35 parts butter-water mixture, 25-30 parts whole egg liquid, 3-6 parts porous starch, and 0.1-0.2 parts transglutaminase.
[0010] Furthermore, by weight, the raw materials for preparing the syrup include: 30-50 parts maltose, 20-30 parts trehalose, 1-3 parts salt, 10-20 parts water, 8-15 parts butter, and 3-6 parts maltodextrin.
[0011] The second technical solution adopted in this invention is: The preparation method of non-fried Sachima as described above includes the following steps: The dough is processed into strips and then subjected to a first baking process to obtain a cooked dough. The egg yolk liquid is coated onto the surface of the cooked dough, vacuum treated, and then baked a second time. It is then mixed with syrup, shaped, and cooled to set.
[0012] Furthermore, the first baking process is a two-stage baking process.
[0013] Furthermore, in the two-stage baking process, the temperature of the first stage baking is 170-190 ℃ and the time is 4-6 min, and the temperature of the second stage baking is 150-160 ℃ and the time is 4-8 min.
[0014] Furthermore, the vacuum degree of the vacuum treatment is -0.09 to -0.06 MPa, and the time is 2-5 min.
[0015] Furthermore, the second baking process is carried out at a temperature of 90-100 ℃ for 1-2 min.
[0016] The beneficial effects of this invention are as follows: This invention innovatively designs the three core ingredients for preparing Sachima: dough, syrup, and egg yolk liquid. This effectively solves the technical problems of weak adhesion between the dough and syrup in existing non-fried Sachima, resulting in a loose finished product. At the same time, it takes into account the crispy texture and health benefits of the product. The step-by-step dough preparation and specific enzyme-catalyzed treatment create a crumbly, resilient, porous, and sticky composite base. This ensures a uniform porous structure after baking and enhances the structural toughness and pore uniformity of the dough, providing a strong and easily permeable foundation for subsequent bonding. The combined use of maltodextrin and butter in the compound syrup optimizes the syrup's film-forming properties, fluidity, and interfacial compatibility, allowing it to fully penetrate and coat the dough, forming a flexible and strong adhesive layer and preventing brittle separation after cooling. The precise use of egg yolk liquid, combined with vacuum penetration and low-temperature secondary baking, constructs a three-layer bonding system of dough-egg yolk liquid-syrup, transforming the egg yolk liquid from surface adhesion to three-dimensional penetration. This significantly strengthens the interfacial bonding force between the dough and the syrup, making the non-fried Sachima's bonding strength approach that of fried Sachima.
[0017] This application also achieves a dual improvement in low-fat health and superior taste. Compared with traditional fried sachima, the product has no frying process throughout, significantly reducing the fat content. Furthermore, the process avoids the generation of large amounts of harmful substances such as acrylamide, significantly improving food safety. At the same time, through stepped baking and compound ingredient design, it replicates the classic taste of fried sachima, which is crispy on the outside and soft on the inside. It has a rich and pure egg aroma, moderate sweetness without greasiness, and an even and attractive color.
[0018] The raw material ratio of this application is clearly quantified, the process parameters are clear and easy to implement, the synergy of each step is strong, the finished product has good structural integrity and low cutting chip rate, high reproducibility in industrial production and excellent finished product qualification rate. It has both good production practicality and market promotion value, and perfectly meets the consumption demand of modern consumers for low-fat, healthy, high-end and high-quality pastries. Detailed Implementation
[0019] To make the objectives, technical solutions, and advantages of this invention clearer, the following detailed description of the invention is provided in conjunction with embodiments. Those skilled in the art will understand that the following embodiments are merely exemplary and not intended to limit the scope of the invention. Furthermore, in the following description, unless specific conditions are specified in the embodiments, conventional conditions or conditions recommended by the manufacturer are followed. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.
[0020] The first embodiment of the present invention provides a non-fried sachima, the raw materials of which include dough, syrup and egg yolk liquid, in a weight ratio of 1:0.5-0.6:0.02-0.04; The method for preparing the dough is as follows: divide the low-gluten flour into two equal parts, add butter-water mixture at 90-100 ℃ to one part and knead it, add whole egg liquid and porous starch to the other part and knead it, then knead the two doughs evenly, add transglutaminase for enzyme catalysis. The syrup is prepared by adding maltose, trehalose and salt to water, boiling them into a syrup, then adding butter and maltodextrin and mixing them evenly. The solid content of the egg yolk liquid is 30-40%, and it is coated on the surface of the dough after baking and before coating with syrup.
[0021] One of the key aspects of this implementation method lies in the preparation of the dough. The low-gluten flour is kneaded in stages, and the mixed dough undergoes enzymatic catalysis to construct a crumbly, resilient, porous, and sticky composite dough base. One portion of the low-gluten flour is scalded with a butter-water mixture at 90-100℃ to rapidly gelatinize the flour starch, forming a loose gelatinized starch network, laying the foundation for the porous structure during subsequent baking. The other portion of low-gluten flour is cold-mixed with whole egg liquid and porous starch to prevent the destruction of protein activity in the whole egg liquid. Simultaneously, the microporous structure of the porous starch can adsorb the egg liquid, forming sticky adsorption sites within the dough, providing internal binding points for subsequent egg yolk penetration and syrup binding. After the two doughs are kneaded together, they undergo a specific enzyme-catalyzed treatment that catalyzes the cross-linking reaction between wheat protein and whole egg protein, forming a stable three-dimensional network structure inside the dough. This improves the overall structural toughness of the dough, allowing it to withstand subsequent baking, vacuuming, and syrup mixing without breaking. It also optimizes the uniformity of the dough's pores, enabling the egg yolk and syrup to penetrate evenly into the pores, achieving internal bonding rather than just surface coating, thus significantly improving the adhesion between the dough and the syrup.
[0022] The second key aspect of this implementation method lies in the addition of maltodextrin and butter during syrup preparation. Maltodextrin is added after the sugar and water are mixed and boiled into a syrup. Maltodextrin forms a stable sugar-gel system with the maltose and trehalose in the syrup, allowing the syrup to maintain suitable fluidity, evenly coating the dough strips and penetrating their micropores. Upon cooling, it forms a flexible, transparent sugar film that tightly wraps and binds the dough strips, preventing the traditional syrup from becoming brittle due to crystallization after cooling, resulting in a loose and fragile finished product. Furthermore, the addition of maltodextrin does not increase the sweetness of the syrup, ensuring a refreshing and non-greasy taste. Melted butter emulsifies and mixes with the sugars and maltodextrin in the syrup. Its lipophilic end binds to the lecithin in the egg yolk and the fat components in the dough, while its hydrophilic end binds to the sugars in the syrup and the starch / protein hydrophilic groups in the dough, eliminating the hydrophobicity of the non-fried dough surface and allowing the syrup to achieve a molecular-level interfacial bond with the dough. When used together, the compound syrup is suitable for penetrating and coating non-fried porous dough, and can form a durable and strong adhesive structure, which can greatly improve the adhesion between the syrup and the dough and prevent the dough from separating from the sugar after cooling.
[0023] The third key aspect of this implementation method lies in the use of egg yolk liquid. Egg yolk liquid is rich in lecithin and natural protein. Lecithin, as a natural amphiphilic emulsifier, can bind to both the dough and the compound syrup simultaneously, achieving interfacial compatibility between the dough and the syrup. Meanwhile, the natural protein can form hydrogen bonds and hydrophobic interactions with the protein in the dough and the sugar in the syrup, further strengthening the bonding force between the dough, egg yolk liquid, and syrup, ultimately forming a three-layer adhesive system. This makes the adhesion between the non-fried dough and the syrup approach that of fried Sachima.
[0024] In a specific implementation, the egg yolk liquid is used after the dough is baked and before the syrup is applied. At this time, the dough has already formed a stable structure. The use of the egg yolk liquid will not damage its crumbly and porous structure, and it can fully combine with it to form a sticky base. When it comes into contact with the hot syrup later, it can quickly achieve fusion and adhesion.
[0025] In a specific implementation, the egg yolk liquid is obtained by mixing egg yolks and water and heating to 50-60°C. The ratio of egg yolk to water is controlled so that the solid content of the egg yolk liquid is 30-40%. If the solid content is less than 30%, the egg yolk liquid is too thin and easily flows from the surface of the dough, making it difficult to form a continuous and uniform adhesive layer. If the solid content is more than 40%, the egg yolk liquid is too thick and easily accumulates, clumps, and spreads unevenly on the surface of the dough, resulting in areas without an adhesive layer and a loose product.
[0026] Furthermore, in the preparation of the dough, the raw materials used, by weight, include: 100-120 parts low-gluten flour, 30-35 parts butter-water mixture, 25-30 parts whole egg liquid, 3-6 parts porous starch, and 0.1-0.2 parts transglutaminase. The butter-water mixture is obtained by mixing butter and water at a weight ratio of 1:2-2.5. In the enzymatic reaction of the dough, the temperature is 50-55℃, and the time is 30-40 minutes. To ensure that the transglutaminase is fully integrated with the dough, the enzyme preparation can be pre-dissolved in 5 times its volume of warm water before being added to the dough.
[0027] Furthermore, in the preparation of the syrup, the raw materials used, by weight, include: 30-50 parts maltose, 20-30 parts trehalose, 1-3 parts salt, 10-20 parts water, 8-15 parts butter, and 3-6 parts maltodextrin.
[0028] The second embodiment of the present invention provides a method for preparing the above-mentioned non-fried Sachima, comprising the following steps: The dough is processed into strips and then baked to obtain a matured dough. The egg yolk liquid is coated onto the surface of the cooked dough, vacuum treated, and then baked a second time. It is then mixed with syrup, shaped, and cooled to set.
[0029] In this embodiment, the purpose of vacuum treatment after coating the cooked dough with egg yolk liquid is to encourage the egg yolk liquid to penetrate into the micropores of the dough surface, rather than merely adhering to the surface. The subsequent second baking treatment aims to rapidly and moderately denature and coagulate the proteins in the egg yolk liquid that has penetrated the micropores, while simultaneously promoting partial evaporation of moisture. Its core function is not to further cook or dehydrate the dough, but rather to solidify and shape the egg yolk liquid, which is in a moist state after vacuum treatment. This process expands the distribution of the egg yolk liquid from traditional surface adhesion to three-dimensional penetration, not only ensuring a firm bond between the egg yolk liquid and the dough, but also providing multiple bonding points for the subsequent application of syrup, fundamentally solving the problem of weak adhesion between non-fried dough and syrup, resulting in a loose product.
[0030] In a specific implementation, the vacuum degree of the vacuum treatment is -0.09 to -0.06 MPa, and the time is 2-5 min; the temperature of the second baking treatment is 90-100 ℃, and the time is 1-2 min.
[0031] In a specific implementation, the first baking process is essentially a two-stage baking process. The first stage of baking is carried out at a temperature of 170-190 ℃ for 4-6 min. During this stage, the high temperature causes the surface of the dough to solidify and set quickly, and the internal moisture to vaporize rapidly, forming a preliminary loose and porous structure, thus preventing the dough from collapsing during subsequent baking. The second stage of baking is carried out at a temperature of 150-160 ℃ for 4-8 min. During this stage, the inside of the dough is evenly cooked and excess moisture is slowly removed. The pore structure gradually stabilizes, ultimately forming a loose but not crumbly cooked dough, while avoiding the problems of the dough becoming burnt on the outside and raw on the inside or becoming hard due to excessive water loss.
[0032] It should be noted that, without affecting the core bonding system of this invention, one or more auxiliary materials can be added during the molding stage, such as sprinkling black sesame seeds, raisins, crushed peanuts or shredded coconut, to meet the taste needs of different consumer groups.
[0033] The following will disclose specific embodiments and corresponding comparative examples for implementing the present invention, to demonstrate the technical effect of the non-fried sachima of the present invention.
[0034] The whole egg liquid and egg yolk liquid used in the following examples are all egg liquid from Huangtian'e raw edible chicken eggs, and the other raw materials were purchased from the market.
[0035] Example 1: Preparation of non-fried Sachima All ingredients are listed in parts by weight: Take 50 parts of low-gluten flour, add 30 parts of a 90℃ butter-water mixture (butter to water weight ratio of 1:2) and knead. Take another 50 parts of low-gluten flour, add 25 parts of whole egg liquid and 3 parts of porous starch and knead. Then knead the two doughs together evenly, add 0.1 parts of transglutaminase (pre-dissolved in 5 times the amount of warm water), and catalyze the enzyme reaction at 50℃ for 30 minutes to obtain the dough. Take 30 parts maltose, 20 parts trehalose and 1 part salt, add 10 parts water and boil into a paste. Then add 8 parts butter and 3 parts maltodextrin and mix well to get a syrup. Egg yolks are mixed with water and heated to 50°C to obtain an egg yolk liquid with a solid content of 30%. The dough is cut into strips and baked at 170 ℃ for 4 min, then baked at 150 ℃ for 4 min to obtain cooked dough. The surface of the cooked dough is coated with egg yolk liquid at 2% of the dough weight. After even coating, it is first vacuum treated for 2 min under a vacuum degree of -0.06 MPa, then baked at 90 ℃ for 1 min. After that, it is mixed with syrup at 50% of the dough weight, shaped and cooled to set, thus obtaining non-fried Sachima.
[0036] Example 2: Preparation of non-fried Sachima All ingredients are listed in parts by weight: Take 55 parts of low-gluten flour, add 35 parts of a 95℃ butter-water mixture (butter to water weight ratio of 1:2.5) and knead. Take another 55 parts of low-gluten flour, add 28 parts of whole egg liquid and 6 parts of porous starch and knead. Then knead the two doughs together evenly, add 0.2 parts of transglutaminase (pre-dissolved in 5 times the amount of warm water), and catalyze the enzyme reaction at 52℃ for 35 minutes to obtain the dough. Take 40 parts maltose, 30 parts trehalose and 2 parts salt, add 20 parts water and boil into a paste. Then add 12 parts butter and 6 parts maltodextrin and mix well to obtain syrup. Egg yolks are mixed with water and heated to 55°C to obtain an egg yolk liquid with a solid content of 35%. The dough is cut into strips and baked at 180 ℃ for 5 min, then baked at 160 ℃ for 6 min to obtain cooked dough. The surface of the cooked dough is coated with egg yolk liquid at 3% of the dough weight. After even coating, it is first vacuum treated for 4 min under a vacuum degree of -0.07 MPa, then baked at 95 ℃ for 2 min. After that, it is mixed with syrup at 55% of the dough weight, shaped and cooled to set, thus obtaining non-fried Sachima.
[0037] Example 3: Preparation of non-fried Sachima All ingredients are listed in parts by weight: Take 60 parts of low-gluten flour, add 32 parts of a butter-water mixture (butter to water weight ratio of 1:2.2) at 100 ℃ and knead. Take another 60 parts of low-gluten flour, add 30 parts of whole egg liquid and 5 parts of porous starch and knead. Then knead the two doughs together evenly, add 0.1 parts of transglutaminase (pre-dissolved in 5 times the amount of warm water), and catalyze the enzyme reaction at 55 ℃ for 40 min to obtain the dough. Take 50 parts maltose, 25 parts trehalose and 3 parts salt, add 15 parts water and boil into a paste. Then add 15 parts butter and 4 parts maltodextrin and mix well to obtain syrup. Egg yolks are mixed with water and heated to 60°C to obtain an egg yolk liquid with a solid content of 40%. The dough is cut into strips and baked at 190 ℃ for 6 min, then baked at 155 ℃ for 8 min to obtain cooked dough. The surface of the cooked dough is coated with egg yolk liquid at 4% of the dough weight. After even coating, it is first vacuum treated for 5 minutes under a vacuum of -0.09 MPa, then baked at 100 ℃ for 2 minutes. After that, it is mixed with syrup at 60% of the dough weight, shaped and cooled to set, thus obtaining non-fried Sachima.
[0038] Comparative Example 1 The preparation method is the same as in Example 1, except that the dough is not kneaded in steps during preparation. Instead, butter-water mixture, whole egg liquid and porous starch are directly added to all the low-gluten flour for kneading.
[0039] Comparative Example 2 The preparation method is the same as in Example 1, except that the temperature of the butter-water mixture added during dough preparation is 25 ℃.
[0040] Comparative Example 3 The preparation method is the same as in Example 1, except that porous starch is not added during the preparation of the dough.
[0041] Comparative Example 4 The preparation method is the same as in Example 1, except that the enzyme catalytic reaction is omitted in the preparation of the dough.
[0042] Comparative Example 5 The preparation method is the same as in Example 1, except that butter is not added during the preparation of the syrup.
[0043] Comparative Example 6 The preparation method is the same as in Example 1, except that maltodextrin is not added during the preparation of the syrup.
[0044] Comparative Example 7 The preparation method is the same as in Example 1, except that the preparation and use of egg yolk liquid are omitted.
[0045] Comparative Example 8 The preparation method is the same as in Example 1, except that the solid content of the egg yolk liquid is 25%.
[0046] Comparative Example 9 The preparation method is the same as in Example 1, except that the solid content of the egg yolk liquid is 45%.
[0047] Comparative Example 10 The preparation method is the same as in Example 1, except that the vacuum treatment is omitted.
[0048] Comparative Example 11 The preparation method is the same as in Example 1, except that the baking process after vacuum treatment is omitted.
[0049] Comparative Example 12 The preparation method is the same as in Example 1, except that after the dough is processed into strips, it is first coated with egg yolk liquid, and then baked in two stages, and the vacuum treatment and subsequent baking treatment are cancelled.
[0050] Experimental Example 1 A trained sensory evaluation team (10 people, half male and half female, aged 20-45 years) was organized to conduct sensory evaluations of the color, taste, flavor and structural integrity of the non-fried Sachima from the above examples and comparative examples using a 9-point scoring method. The sensory evaluation criteria are shown in Table 1, and the results are shown in Table 2.
[0051] Table 1 Sensory evaluation criteria for non-fried Sachima .
[0052] Table 2 Sensory evaluation results of non-fried Sachima .
[0053] Experimental Example 2 Non-fried Sachima samples from the examples and comparative examples were placed on a pastry cutting table and cut vertically at a uniform speed using pastry knives, including two cuts in the longitudinal direction and three cuts in the transverse direction. The naturally falling debris during the cutting process was collected, and the debris rate was calculated according to the following formula. The results are shown in Table 3. A lower debris rate indicates better structural integrity of the product and a stronger bond between the dough and the syrup.
[0054] Debris percentage (%) = Debris weight / Total sample weight × 100%.
[0055] Table 3. Results of the cutting chip rate determination of non-fried Sachima. .
[0056] Experimental Example 3 The texture (including hardness, chewiness, and adhesiveness), fat content, acrylamide content, and specific volume of the samples in the examples were determined, with two commercially available fried Sachima (a type of Chinese pastry) as control samples. The determination methods for each index are as follows, and the determination structures are shown in Table 4: Texture: The probe is P / 36R, the test mode is two compressions, the pre-test speed is 1.0 mm / s, the mid-test speed is 0.5 mm / s, the post-test speed is 1.0 mm / s, the compression ratio is 50%, the interval between the two compressions is 5 s, the trigger force is 5.0 g, the data acquisition rate is 200 pps, each sample is measured 3 times, and the average value is taken.
[0057] Fat: The fat content was determined using the first method, Soxhlet extraction, in accordance with the national food safety standard GB 5009.6-2025, "Determination of Fat in Food".
[0058] Acrylamide: The determination was performed using the first method, liquid chromatography-mass spectrometry / mass spectrometry, in accordance with the national food safety standard GB 5009.204-2025, "Determination of Acrylamide in Food".
[0059] Specific volume: Weigh an appropriate amount of non-fried Sachima and record its mass M (g). Place it in a graduated cylinder and slowly pour in enough sea sand to cover the fried Sachima strips. Shake continuously during the process to ensure the sea sand fills evenly. Read the sum of the volumes of the non-fried Sachima and the sea sand, V1 (cm³). 3 Remove the non-fried sachima and record the volume V2 (cm²) of the remaining sea sand. 3 ), and calculate the specific volume according to the following formula.
[0060] Specific volume (cm) 3 / g)=(V1-V2) / M Table 4. Results of determination of texture, fat content and acrylamide content of non-fried Sachima. .
[0061] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.
Claims
1. A non-fried sachima, characterized in that, The ingredients include dough, syrup, and egg yolk liquid, in a weight ratio of 1:0.5-0.6:0.02-0.04; The method for preparing the dough is as follows: divide the low-gluten flour into two equal parts, add butter-water mixture at 90-100 ℃ to one part and knead it, add whole egg liquid and porous starch to the other part and knead it, then knead the two doughs evenly, add transglutaminase for enzyme catalysis. The syrup is prepared by adding maltose, trehalose and salt to water, boiling them into a syrup, then adding butter and maltodextrin and mixing them evenly. The solid content of the egg yolk liquid is 30-40%, and it is coated on the surface of the dough after baking and before coating with syrup.
2. The non-fried sachima as described in claim 1, characterized in that, The enzyme catalytic treatment is carried out at a temperature of 50-55℃ for a time of 30-40 min.
3. The non-fried sachima as described in claim 1, characterized in that, The egg yolk liquid is obtained by mixing egg yolk and water and heating to 50-60°C.
4. The non-fried sachima as described in claim 1, characterized in that, By weight, the raw materials for preparing the dough include: 100-120 parts low-gluten flour, 30-35 parts butter-water mixture, 25-30 parts whole egg liquid, 3-6 parts porous starch, and 0.1-0.2 parts transglutaminase.
5. The non-fried sachima as described in claim 1, characterized in that, By weight, the raw materials for preparing the syrup include: 30-50 parts maltose, 20-30 parts trehalose, 1-3 parts salt, 10-20 parts water, 8-15 parts butter, and 3-6 parts maltodextrin.
6. The method for preparing non-fried Sachima according to any one of claims 1-5, characterized in that, Includes the following steps: The dough is processed into strips and then baked to obtain a matured dough. The egg yolk liquid is coated onto the surface of the cooked dough, vacuum treated, and then baked a second time. It is then mixed with syrup, shaped, and cooled to set.
7. The preparation method according to claim 6, characterized in that, The first baking process is a two-stage baking process.
8. The preparation method according to claim 7, characterized in that, In the two-stage baking process, the temperature of the first stage baking is 170-190 ℃ and the time is 4-6 min, and the temperature of the second stage baking is 150-160 ℃ and the time is 4-8 min.
9. The preparation method according to claim 6, characterized in that, The vacuum degree of the vacuum treatment is -0.09 to -0.06 MPa, and the time is 2-5 min.
10. The preparation method according to claim 6, characterized in that, The second baking process is carried out at a temperature of 90-100℃ for 1-2 minutes.