CN101223932A - Yak meat crisp candy and preparing method thereof - Google Patents
Yak meat crisp candy and preparing method thereof Download PDFInfo
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- CN101223932A CN101223932A CNA2008103002893A CN200810300289A CN101223932A CN 101223932 A CN101223932 A CN 101223932A CN A2008103002893 A CNA2008103002893 A CN A2008103002893A CN 200810300289 A CN200810300289 A CN 200810300289A CN 101223932 A CN101223932 A CN 101223932A
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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
The present invention relates to a kind of crisp sweets, particularly a kind of crisp sweets that add the yak dried meat floss and preparation method thereof.
Background technology
Crisp sweets are the traditional food of China, are subjected to consumers in general's welcome deeply.Domestic patent CN1026284C once disclosed a kind of reinforced with mashed bone pea nut crisp candy, and these crisp sweets add mud to the marrow in core material, and the more original pea nut crisp candy of calcium content improves more than five times.But insipidness of bone mud own and particle are very thin, are added on the taste and the impression that can not change crisp sweets integral body in the crisp sweets.
Yak is grown in the natural and pollution-free green grassland, and Yak Meat is Fresh ﹠ Tender in Texture, and is nutritious, the protein content height, and fat, cholesterol level is low, has splendid health care, is known as by people " pollution-free food ".
Yak Meat is applied to the at present domestic openly report that occurs as yet in the candy categories of food.
Summary of the invention
Yak Meat is applied to the edible range that candy categories of food can enlarge Yak Meat, and increases the special favor of candy from the color various aspects.
Technical problem to be solved by this invention provides a kind of Yak meat crisp candy and preparation method thereof.
Yak meat crisp candy of the present invention is that raw material is made by white granulated sugar, grease, maltose, yak dried meat floss; The consumption of each raw material is respectively 1 part of grease, 15～25 parts of white granulated sugars, 10～19 parts of yak dried meat floss, 21～29 parts of maltoses.
Wherein maltose is that grain slakings such as rice, barley, wheat, grain or corn are after maltase (beta amylase and a small amount of AMS) saccharification, decompose the gentle sweet thick liquid of generation, main component is maltose and dextrin, is faint yellow and transparent, the normal flavor of sugar is arranged, and its sweet taste is salubrious.
Further, also need add the vanilla powder seasoning in the Yak meat crisp candy, 0.1～0.12 part of content.
Further, maltose is a rice Fructus Hordei Germinatus maltose, and grease is a pig fat; Taste good during yak dried meat floss granularity 50～100 orders.
The preparation method of Yak meat crisp candy may further comprise the steps:
A, sugar cook: add entry, white sugar and maltose mixing in the sugar boiler and dissolve, heating boils after the filtration, adds grease in the time of 135 ℃, when enduring to sugared warm 150 ℃, stops to heat and the yak dried meat floss being poured into, has stirred evenly pot, obtains candy batch after the cooling;
B, roll: candy batch is carried out folding rolling on the cylinder tablet press machine, the yak dried meat floss in candy batch is all pressed evenly in batches, and obtains the crisp sweets base during shortening layer;
C, moulding, packing: just putting crisp sweets base rule in order formed package promptly.
Wherein, step a then adds with the yak dried meat floss simultaneously if need to add vanilla powder.
Step b is evenly distributed for yak dried meat floss in each batch candy batch that guarantees to roll, should be with candy batch morsel and mixing before rolling.
Step c adopts conventional shaping packager moulding, packing.
The present invention carries out combination with dried meat floss and sugar first, and the Yak meat crisp candy finished product that obtains is faint yellow, bright and lustrous, and structure is loose, has clearly crisp layer, the sweet taste appropriateness, and have the strong local flavor of plateau yak meat.Adopt maltose instead of part sucrose, make the whole sugar content of crisp sweets few, sugariness is little, makes people needn't worry that when enjoying delicious crisp sweets the sugar of taking in is too much unfavorable to health.
The specific embodiment
The invention will be further elaborated below in conjunction with embodiment.Embodiment only is used to illustrate the present invention, rather than limits the present invention by any way.
Embodiment 1
Add clear water 500 grams, 2.2 kilograms of white sugar and 1.3 kilograms of heating mixing of maltose in the sugar boiler and dissolve, turn over and continue to boil after pot filters.Add pig fat 100 grams when enduring, continue to boil after stirring evenly to sugared warm about 135 ℃.In the time of sugared warm 150 ℃, close fire immediately, 2.6 kilograms of mixing of yak dried meat floss are poured into, stir evenly the back and play pot.Obtain 5.8 kilograms of candy batch finished products after the cooling.
Candy batch carries out folding rolling on the cylinder tablet press machine, cylinder should be improved when just grinding, and progressively descend.Yak dried meat floss in candy batch is all pressed evenly, and obtains the crisp sweets base during shortening layer.
The crisp sweets base just advised a little put in order, be distracted into diameter and be cylindric about 9 centimetres, send into pillow formula shaping packager disposal molding and packing.
Embodiment 2
Add clear water 750 grams, 3 kilograms of white sugar and 2.15 kilograms of heating mixing of maltose in the sugar boiler and dissolve, turn over and continue to boil after pot filters.Add pig fat 150 grams when enduring, continue to boil after stirring evenly to sugared warm about 135 ℃.During 150 ℃ of sugar temperature, close fire immediately, 3.8 kilograms of yak dried meat floss are mixed with vanilla powder 16 grams pour into, stir evenly back pot.Obtain 8.5 kilograms of candy batch finished products after the cooling.
Candy batch carries out folding rolling on the cylinder tablet press machine, cylinder should be improved when just grinding, and progressively descend.Yak dried meat floss in candy batch is all pressed evenly, and obtains the crisp sweets base during shortening layer.
The crisp sweets base just advised a little put in order, be distracted into diameter and be cylindric about 10 centimetres, send into pillow formula shaping packager disposal molding and packing.
Loose according to the Yak meat crisp candy structure that processing method of the present invention is made, the sweet taste appropriateness, nutritious, and the crisp fragrance with Yak Meat.Adopt maltose instead of part sucrose, make the whole sugar content of crisp sweets few, sugariness is little, is particularly suitable for the crowd that children or old man etc. can not the Excessive Intake sugars.
Claims (7)
1. Yak meat crisp candy is characterized in that: it is to be that raw material is made by white granulated sugar, grease, maltose, yak dried meat floss.
2. Yak meat crisp candy according to claim 1 is characterized in that: its raw material consumption is 1 part of grease, 15～25 parts of white granulated sugars, 10～19 parts of yak dried meat floss, 21～29 parts of maltoses.
3. Yak meat crisp candy according to claim 2 is characterized in that: also contain 0.1～0.12 part of vanilla powder.
4. the preparation method of Yak meat crisp candy is characterized in that: may further comprise the steps:
A, sugar cook: add entry, white sugar and maltose mixing in the sugar boiler and dissolve, heating boils after the filtration, adds grease in the time of 135 ℃, when enduring to sugared warm 150 ℃, stops to heat and the yak dried meat floss being poured into, has stirred evenly pot, obtains candy batch after the cooling;
B, roll: carry out folding rolling on the cylinder tablet press machine, the yak dried meat floss in candy batch is all pressed evenly, and obtains the crisp sweets base during shortening layer;
C, moulding, packing: just putting crisp sweets base rule in order formed package promptly.
5. the preparation method of Yak meat crisp candy according to claim 4 is characterized in that: step a then adds with the yak dried meat floss simultaneously if need to add vanilla powder.
6. the preparation method of Yak meat crisp candy according to claim 4 is characterized in that: should be with candy batch morsel and mixing before step b rolls.
7. according to each described Yak meat crisp candy of claim 1～3, it is characterized in that: yak dried meat floss granularity 50～100 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008103002893A CN101223932B (en) | 2008-01-31 | 2008-01-31 | Yak meat crisp candy and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008103002893A CN101223932B (en) | 2008-01-31 | 2008-01-31 | Yak meat crisp candy and preparing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101223932A true CN101223932A (en) | 2008-07-23 |
| CN101223932B CN101223932B (en) | 2010-06-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2008103002893A Expired - Fee Related CN101223932B (en) | 2008-01-31 | 2008-01-31 | Yak meat crisp candy and preparing method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239951A (en) * | 2011-06-04 | 2011-11-16 | 四川茂华食品有限公司 | Dongpo crisp and preparation technology thereof |
| CN101524108B (en) * | 2009-04-22 | 2011-11-16 | 成都大学 | Method for making cushion crushed dried pork candy |
| CN102499304A (en) * | 2012-01-05 | 2012-06-20 | 镇远县苗岭山珍有限公司 | Aged Taoist-made pickle crisp candy and preparation method thereof |
| CN103766569A (en) * | 2013-12-23 | 2014-05-07 | 韩奎 | Four-seed health-care crunchy candies and preparation method thereof |
| CN104256027A (en) * | 2014-09-15 | 2015-01-07 | 义乌市嘉奇食品有限公司 | Spicy and hot beef-flavor salted candy |
| CN104365958A (en) * | 2014-11-17 | 2015-02-25 | 义乌市嘉奇食品有限公司 | Barbecue beef saline taste candy |
| CN104605117A (en) * | 2015-01-30 | 2015-05-13 | 四川理工学院 | Preparation method of soft sugared beef granules |
| CN105533102A (en) * | 2015-12-28 | 2016-05-04 | 芜湖润蓝生物科技有限公司 | Film-coated and laminated fruit fiber stomach tonifying ginger candy conducive to promote gastrointestinal absorption and preparation method thereof |
| CN105981894A (en) * | 2015-12-28 | 2016-10-05 | 芜湖润蓝生物科技有限公司 | Film-coated compressed-layer low-sugar healthcare fungus rhizoma zingiberis recens candy with beauty maintaining and young keeping functions and method for preparing film-coated compressed-layer low-sugar healthcare fungus rhizoma zingiberis recens candy |
| CN110583838A (en) * | 2019-10-14 | 2019-12-20 | 四川旅游学院 | Vegetable, yak, sour and pickled sour dried meat sandwiched sticky candy and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1026284C (en) * | 1990-07-06 | 1994-10-26 | 山东省泰安市农业科学研究所 | Production of crunchy peanut candy reinforced with mashed bone |
| CN1077348A (en) * | 1993-04-29 | 1993-10-20 | 张明治 | A kind of nutrition sugar and preparation method |
-
2008
- 2008-01-31 CN CN2008103002893A patent/CN101223932B/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524108B (en) * | 2009-04-22 | 2011-11-16 | 成都大学 | Method for making cushion crushed dried pork candy |
| CN102239951A (en) * | 2011-06-04 | 2011-11-16 | 四川茂华食品有限公司 | Dongpo crisp and preparation technology thereof |
| CN102499304A (en) * | 2012-01-05 | 2012-06-20 | 镇远县苗岭山珍有限公司 | Aged Taoist-made pickle crisp candy and preparation method thereof |
| CN102499304B (en) * | 2012-01-05 | 2013-02-13 | 镇远县苗岭山珍有限公司 | Aged Taoist-made pickle crisp candy and preparation method thereof |
| CN103766569A (en) * | 2013-12-23 | 2014-05-07 | 韩奎 | Four-seed health-care crunchy candies and preparation method thereof |
| CN104256027A (en) * | 2014-09-15 | 2015-01-07 | 义乌市嘉奇食品有限公司 | Spicy and hot beef-flavor salted candy |
| CN104365958A (en) * | 2014-11-17 | 2015-02-25 | 义乌市嘉奇食品有限公司 | Barbecue beef saline taste candy |
| CN104605117A (en) * | 2015-01-30 | 2015-05-13 | 四川理工学院 | Preparation method of soft sugared beef granules |
| CN105533102A (en) * | 2015-12-28 | 2016-05-04 | 芜湖润蓝生物科技有限公司 | Film-coated and laminated fruit fiber stomach tonifying ginger candy conducive to promote gastrointestinal absorption and preparation method thereof |
| CN105981894A (en) * | 2015-12-28 | 2016-10-05 | 芜湖润蓝生物科技有限公司 | Film-coated compressed-layer low-sugar healthcare fungus rhizoma zingiberis recens candy with beauty maintaining and young keeping functions and method for preparing film-coated compressed-layer low-sugar healthcare fungus rhizoma zingiberis recens candy |
| CN110583838A (en) * | 2019-10-14 | 2019-12-20 | 四川旅游学院 | Vegetable, yak, sour and pickled sour dried meat sandwiched sticky candy and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101223932B (en) | 2010-06-16 |
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