CN1011566B - Prepn. of candied fritter-sa-qi-ma - Google Patents
Prepn. of candied fritter-sa-qi-maInfo
- Publication number
- CN1011566B CN1011566B CN 88103147 CN88103147A CN1011566B CN 1011566 B CN1011566 B CN 1011566B CN 88103147 CN88103147 CN 88103147 CN 88103147 A CN88103147 A CN 88103147A CN 1011566 B CN1011566 B CN 1011566B
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- CN
- China
- Prior art keywords
- saqima
- products
- cake
- added
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The present invention belongs to the technical field of candied fritter manufacture. The method comprises the following steps that eggs are shelled and stirred uniformly after water is added, and the mixer is added to refined wheat flour to knead into dough, the dough is extruded into hollow noodles after stand, and then the hollow noodles are fried, coated with syrup, stirred, put on sesame seeds laid in advance to press into lumps, formed and cut after fruit materials are added, packaged in a box, cooled, and thus, finished Sachima products are prepared after the box is sealed. The method can be applied and popularized in pastry production departments, the process can be simplified by the method, raw materials, devices and occupation area are saved, and the method overcomes the occurrence of paste oil sediment and waste oil, solves the problems that the products hurt the teeth, the quality, the flavor and the sanitation of the products are improved, the products are convenient to store, transport, sell and carry, the technical level of production is enhanced, and the method embodies economical benefits and social benefits.
Description
The present invention's " saqima cake preparation method " belongs to the cake food manufacture technology field.
The present invention's " saqima cake preparation method " is the improvement to existing saqima cake preparation method.The two is compared: the first, current methods through compressing tablet, add sake, chopping (solid silk), add sake, thread rolling and the silk that processes is solid silk, it is inhomogeneous to be heated during fried system, is difficult for fried thoroughly, can not make starch reach gelatinization fully; That is to say that the fried product of making is in half-cooked state.Like this, be burned when not only easily causing fried the system, and product mouthfeel difference after the fried system and pad tooth.The present invention adopts the air silk extruder and the air silk extruded, has solved the problem that current methods exists.Second, current methods is in compressing tablet, chopping process, in order to prevent adhesion, must add sake, this brings very big difficulty also for later fried system operation, because sake is attached on the solid silk, so go into to complain and quarrel loudly when making, sake comes off naturally, and under the effect of high temperature oil, the sake that comes off forms sticks with paste oil foot; Both wasted flour, wasted edible oil owing to the appearance of sticking with paste oil foot causes edible oil not use continuously again as sake, and influence fried system quality and color and luster.The present invention does not need to add sake in the whole process of extruded hollow silk, solved the problem that current methods exists.The 3rd, the present invention improves the proportioning of raw material and water when closing face, thereby makes dough adapt to the needs that the air silk extruder can squeeze out air silk.The 4th, the present invention improves the specification shape and the packing of saqima pastry product, has guaranteed the product hygienic quality, has made things convenient for storage, transportation, sale and consumer to carry.The saqima cake is the product with Chinese national style and characteristic, and the applicant does not find processing and the preparation method of other countries to this product, and the present invention is the improvement to the saqima cake preparation method of China's current.
The present invention's's " saqima cake preparation method " purpose is: improve existing saqima cake preparation method, make it more scientific and reasonable, improve production technology level, alleviate labor strength.Solve the half-cooked and problems such as the pad tooth that caused, mouthfeel difference of product, improve the quality of products and solve the problem that edible oil could not use and go out waste oil and useless paste oil foot continuously, save plant equipment, reduce floor space, save material, improve product color, increase economic efficiency, solve the specification shape and the packing of product, be convenient to product storage, transportation, sale and consumer and carry, guarantee product quality, realization is carried out production strictly in line with rules and regulations, trade in accordance with work ethic.
The present invention's's " saqima cake preparation method " content is: the main materials of making the saqima pastry product are: 23 kilograms of fine-flours, 22 kilograms of white sugars, 4 kilograms on capital cake, 25 kilograms of vegetable oil, 27 kilograms of maltoses, 13 kilograms in egg, 1 kilogram of sweet osmanthus, 2 kilograms of numb benevolence, 2 kilograms of green plum silks, 0.2 kilogram of the edible kernel of melon seeds, 2 kilograms of honey, 4.5 kilograms in water.Fig. 1 of Figure of description is the processing technology routine flow chart of saqima cake preparation method; Fig. 2 is the processing technology routine flow chart of existing saqima cake preparation method, and Fig. 2 is as the contrast figure to Fig. 1.The present invention's " saqima cake preparation method " is the improvement to existing preparation method.During making, add an amount of water after the egg raw material shelled, put into the fine-flour raw material after beating evenly, make dough through rubbing up the back, after question handler leaves standstill certain hour, carry out compressing tablet with tablet press machine, add sake, with filament cutter chopping (solid silk), add sake, rub silk, the silk of rubbing being put into 120～160 ℃ oil cauldron pulls out after through fried system, (preparation method of syrup is: after carrying out proportioning in the ratio of four parts of white sugars and a water, it is warmed to 114～116 ℃, adds maltose to hang syrup with the syrup of making in advance, sweet osmanthus, honey, continuing to be warmed to 114～116 ℃ again gets final product), in hanging the syrup process, stir, be placed on the good numb benevolence of prior place mat compound stalk forming, put fruit material (capital cake, the green plum silk, the edible kernel of melon seeds etc.), pack in the special-purpose cake food case, after naturally cooling to normal temperature, make saqima cake finished product.The invention is characterized in: do not need the tablet press machine compressing tablet, add sake, filament cutter chopping (heart silk conscientiously), add sake, rub the technology manufacturing process of operations such as silk and finish the plant equipment of these technology manufacturing process, but to passing through the dough extruded hollow silk after leaving standstill; Do not need vanning, but by the packing box of packing into after certain specification and the weight cutting, and treat its cool off naturally after again package adorn lid.It is characterized in that: the amount of water after the egg raw material shells is preferably 4.5 kilograms; The plant equipment that is adopted during the extruded hollow silk is the air silk extruder, does not add sake in the whole process of extruded hollow silk, and, the air silk adhesion that squeezes out; The air silk that squeezes out is put into the fried system process of oil cauldron, control it and do not go out to stick with paste oil foot, and do not go out waste oil for the fried edible oil of making can use continuously; Make the cuboid that is shaped as of saqima product, or square, or multiple edge body, or Cylinder; The liner of saqima finished product packing box is can be for the plastics of packaging for foodstuff use, or used for packing foods paper, or food consumption paper, those of ordinary skill in the cake food manufacture technology field, operate according to the technology flow process of accompanying drawing 1 with to the narration of above-mentioned each operation, all can produce the saqima pastry product.
The present invention's " saqima cake preparation method ", compared with prior art advantage that is had or good effect are: improve and simplified the preparation method of saqima cake, make it more scientific and reasonable, improved production technology level; Save plant equipment, floor space, alleviated labor strength; Saved fine-flour, stopped to stick with paste the appearance of oil foot and waste oil, calculated, can economize on the use of funds 13.4 ten thousand yuan every year, embodied economic benefit by 650,000 kilograms of saqima cakes of annual production as sake; Solve product pad tooth problem, improved product special flavour, improved product quality; Realize the packing of product, guaranteed the product health, made things convenient for storage, transportation, sale and consumer to carry, embodied social benefit.
Claims (4)
1, saqima cake preparation method, dough making, after leaving standstill, throwing, fried system, hang syrup, join auxiliary material, compound stalk forming, packing, it is characterized in that: said throwing is the air silk that extruding forms.
2, according to the said saqima cake of claim 1 preparation method, it is characterized in that: add 0.565 kilogram of egg for the per kilogram dry flour during dough making.
3, saqima cake preparation method according to claim 1 is characterized in that: saqima be shaped as cuboid or square or multiple edge body or Cylinder.
4, saqima cake preparation method according to claim 1 is characterized in that: the inner lining material of packing box is that plastics or the food that food uses is made with paper or food consumption paper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88103147 CN1011566B (en) | 1988-05-31 | 1988-05-31 | Prepn. of candied fritter-sa-qi-ma |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88103147 CN1011566B (en) | 1988-05-31 | 1988-05-31 | Prepn. of candied fritter-sa-qi-ma |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1038200A CN1038200A (en) | 1989-12-27 |
| CN1011566B true CN1011566B (en) | 1991-02-13 |
Family
ID=4832464
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 88103147 Expired CN1011566B (en) | 1988-05-31 | 1988-05-31 | Prepn. of candied fritter-sa-qi-ma |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1011566B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166276A (en) * | 2015-09-10 | 2015-12-23 | 贵州牛来香实业有限公司 | Fresh flower caramel treats and preparation method thereof |
| CN105707312A (en) * | 2016-02-02 | 2016-06-29 | 贵州省生物研究所 | Preparation method of hericium erinaceus and black tea brick tea |
| CN106035793A (en) * | 2016-06-12 | 2016-10-26 | 贵州省茶叶研究所 | Product and processing method of bamboo fungus mycelium fermented tea |
| CN105875901A (en) * | 2016-06-12 | 2016-08-24 | 贵州省茶叶研究所 | Processing method of agaric mycelium fermented tea and product thereof |
| CN105941690A (en) * | 2016-06-12 | 2016-09-21 | 贵州省茶叶研究所 | Processing method for agaricus bisporus mycelium fermented tea and product thereof |
| CN105961669A (en) * | 2016-06-12 | 2016-09-28 | 贵州省茶叶研究所 | Processing method of agrocybe aegerita mycelium fermented tea and product of method |
| CN106070790A (en) * | 2016-06-12 | 2016-11-09 | 贵州省茶叶研究所 | Processing method of Flammulina velutipes mycelium fermented tea and products thereof |
| CN105961668A (en) * | 2016-06-12 | 2016-09-28 | 贵州省茶叶研究所 | Processing method for delicious-fungus-suillus-mycelium-fermented tea and product thereof |
| CN105815482A (en) * | 2016-06-12 | 2016-08-03 | 贵州省茶叶研究所 | Method for processing straw mushroom hypha fermented tea and straw mushroom hypha fermented tea |
| CN106551054A (en) * | 2016-11-08 | 2017-04-05 | 神农架天润生物科技有限责任公司 | Folium Mali Hupehensis black tea and its preparation technology and purposes |
-
1988
- 1988-05-31 CN CN 88103147 patent/CN1011566B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CN1038200A (en) | 1989-12-27 |
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| PB01 | Publication | ||
| C13 | Decision | ||
| GR02 | Examined patent application | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |