CN102870854A - Sorghum caramel treat and preparation method thereof - Google Patents
Sorghum caramel treat and preparation method thereof Download PDFInfo
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- CN102870854A CN102870854A CN2012104242706A CN201210424270A CN102870854A CN 102870854 A CN102870854 A CN 102870854A CN 2012104242706 A CN2012104242706 A CN 2012104242706A CN 201210424270 A CN201210424270 A CN 201210424270A CN 102870854 A CN102870854 A CN 102870854A
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- sorghum
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- orange peel
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Abstract
The invention discloses a sorghum caramel treat which is composed of the following raw materials in percentage by weight: 10% to 20% of refined flour, 15% to 20% of sorghum powder, 10% to 15% of glucose, 5% to 8% of red and green plant shreds, 8% to 10% of oil, 15% to 20% of egg mixture, 4% to 5% of peanut kernels, 5% to 10% of walnut kernels and the balance of water. The invention has the advantages that the sorghum powder is added into the refined flour, the sorghum powder is beneficial for human health of a user due to the fact that the sorghum powder belongs to coarse food grain, and greedy persons can not get fat after the sorghum caramel treat is taken, so that the sorghum caramel treat is suitable for obese people. The red and green plant shreds, the peanut kernels and the walnut kernels are sprayed on the surface of the sorghum caramel treat, so that the sorghum caramel treat obtained by the invention is more special in flavor and better in taste.
Description
Technical field
The present invention relates to a kind of Chinese sorghum saqima and preparation method thereof.
Background technology
Present saqima, mostly selective finishing flour and egg liquid, liquid glucose mix, and adopt refining flour to make, and get fat if gluttonous words are as easy as rolling off a log, and are unfavorable for that the eater's is healthy.In addition, existing saqima taste is all more common, can not satisfy vast food fan's demand.Therefore, should provide a kind of new technical scheme to address the above problem.
Summary of the invention
The objective of the invention is: for above-mentioned deficiency, provide a kind of mouthfeel good, special taste is to favourable Chinese sorghum saqima of health and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is:
A kind of Chinese sorghum saqima, saqima is comprised of the raw material of following weight percentage:
Refining flour 10-20%;
Sorghum flour 15-20%;
Glucose 10-15%;
Green-red shred made of orange peel 5-8%;
Fluid 8-10%;
Egg liquid 15-20%;
Shelled peanut 4-5%;
Walnut kernel 5-10%;
Water surplus.
A kind of preparation method of Chinese sorghum saqima comprises the steps:
The egg liquid that weight percentage is the refining flour of 10-20%, sorghum flour that weight percentage is 15-20%, weight percentage is 10-15% glucose and weight percentage are 15-20% mixes, and makes noodles;
Be that the walnut kernel that the green-red shred made of orange peel of 5-8%, shelled peanut that weight percentage is 4-5% and weight percentage are 5-10% stirs with weight percentage;
Be layered on uniformly the mixture of the above-mentioned green-red shred made of orange peel that mixes, shelled peanut, walnut kernel on the baking tray, noodles are placed on the baking tray, make the mixture adhesion of noodles and green-red shred made of orange peel, shelled peanut, walnut kernel, baking tray is buckled on the chopping board pats, the monoblock saqima comes off from baking tray, excision forming.
Advantage of the present invention is: mix sorghum flour in refining flour, sorghum flour belongs to coarse food grain, and healthy useful to the user gluttonously can not got fat yet, and is fit to the overweight people edible.Sprinkling green-red shred made of orange peel, shelled peanut and walnut kernel on the surface of saqima can be so that the saqima taste that the present invention produces be unique, and mouthfeel is good.
The specific embodiment
Embodiment 1
A kind of Chinese sorghum saqima, saqima is comprised of the raw material of following weight percentage: refining flour 10%, sorghum flour 15%, glucose 10%, green-red shred made of orange peel 5%, fluid 8%, egg liquid 15%, shelled peanut 4%, walnut kernel 5%, water surplus.
A kind of preparation method of Chinese sorghum saqima comprises the steps:
Be that 10% refining flour, weight percentage are that 15% sorghum flour, weight percentage are that 10% glucose and weight percentage are that 15% egg liquid mixes with weight percentage, make noodles;
Be that 5% green-red shred made of orange peel, weight percentage are that 4% shelled peanut and weight percentage are that 5% walnut kernel stirs with weight percentage;
Be layered on uniformly the mixture of the above-mentioned green-red shred made of orange peel that mixes, shelled peanut, walnut kernel on the baking tray, noodles are placed on the baking tray, make the mixture adhesion of noodles and green-red shred made of orange peel, shelled peanut, walnut kernel, baking tray is buckled on the chopping board pats, the monoblock saqima comes off from baking tray, excision forming.
Embodiment 2
A kind of Chinese sorghum saqima, saqima is comprised of the raw material of following weight percentage: refining flour 15%, sorghum flour 17%, glucose 13%, green-red shred made of orange peel 6%, fluid 9%, egg liquid 16%, shelled peanut 5%, walnut kernel 5%, water surplus.
A kind of preparation method of Chinese sorghum saqima comprises the steps:
Be that 15% refining flour, weight percentage are that 17% sorghum flour, weight percentage are that 13% glucose and weight percentage are that 16% egg liquid mixes with weight percentage, make noodles;
Be that 6% green-red shred made of orange peel, weight percentage are that 5% shelled peanut and weight percentage are that 5% walnut kernel stirs with weight percentage;
Be layered on uniformly the mixture of the above-mentioned green-red shred made of orange peel that mixes, shelled peanut, walnut kernel on the baking tray, noodles are placed on the baking tray, make the mixture adhesion of noodles and green-red shred made of orange peel, shelled peanut, walnut kernel, baking tray is buckled on the chopping board pats, the monoblock saqima comes off from baking tray, excision forming.
Embodiment 3
A kind of Chinese sorghum saqima, saqima is comprised of the raw material of following weight percentage: refining flour 20%, sorghum flour 15%, glucose 10%, green-red shred made of orange peel 8%, fluid 10%, egg liquid 15%, shelled peanut 5%, walnut kernel 8%, water surplus.
A kind of preparation method of Chinese sorghum saqima comprises the steps:
Be that 20% refining flour, weight percentage are that 15% sorghum flour, weight percentage are that 15% glucose and weight percentage are that 15% egg liquid mixes with weight percentage, make noodles;
Be that 8% green-red shred made of orange peel, weight percentage are that 5% shelled peanut and weight percentage are that 8% walnut kernel stirs with weight percentage;
Be layered on uniformly the mixture of the above-mentioned green-red shred made of orange peel that mixes, shelled peanut, walnut kernel on the baking tray, noodles are placed on the baking tray, make the mixture adhesion of noodles and green-red shred made of orange peel, shelled peanut, walnut kernel, baking tray is buckled on the chopping board pats, the monoblock saqima comes off from baking tray, excision forming.
Claims (2)
1. Chinese sorghum saqima, it is characterized in that: saqima is comprised of the raw material of following weight percentage:
Refining flour 10-20%;
Sorghum flour 15-20%;
Glucose 10-15%;
Green-red shred made of orange peel 5-8%;
Fluid 8-10%;
Egg liquid 15-20%;
Shelled peanut 4-5%;
Walnut kernel 5-10%;
Water surplus.
2. the preparation method of a Chinese sorghum saqima is characterized in that: comprise the steps:
The egg liquid that weight percentage is the refining flour of 10-20%, sorghum flour that weight percentage is 15-20%, weight percentage is 10-15% glucose and weight percentage are 15-20% mixes, and makes noodles;
Be that the walnut kernel that the green-red shred made of orange peel of 5-8%, shelled peanut that weight percentage is 4-5% and weight percentage are 5-10% stirs with weight percentage;
Be layered on uniformly the mixture of the above-mentioned green-red shred made of orange peel that mixes, shelled peanut, walnut kernel on the baking tray, noodles are placed on the baking tray, make the mixture adhesion of noodles and green-red shred made of orange peel, shelled peanut, walnut kernel, baking tray is buckled on the chopping board pats, the monoblock saqima comes off from baking tray, excision forming.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104242706A CN102870854A (en) | 2012-10-31 | 2012-10-31 | Sorghum caramel treat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104242706A CN102870854A (en) | 2012-10-31 | 2012-10-31 | Sorghum caramel treat and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN102870854A true CN102870854A (en) | 2013-01-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012104242706A Pending CN102870854A (en) | 2012-10-31 | 2012-10-31 | Sorghum caramel treat and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636722A (en) * | 2013-12-20 | 2014-03-19 | 余贤祥 | Grain sorghum and chestnut cake and preparation method thereof |
| CN104855664A (en) * | 2015-06-08 | 2015-08-26 | 许昌学院 | Oat caramel treat and making method thereof |
| CN105433092A (en) * | 2014-08-25 | 2016-03-30 | 范国乾 | Coix seed sachima and producing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1672525A (en) * | 2004-03-22 | 2005-09-28 | 邓正中 | Candied fritter and its making process |
| CN101209066A (en) * | 2006-12-30 | 2008-07-02 | 赵永勤 | Various grains 'saqima' |
| CN101352184A (en) * | 2007-07-25 | 2009-01-28 | 赵永勤 | Chinese sorghum saqima |
| CN101849565A (en) * | 2009-03-31 | 2010-10-06 | 重庆市永川区永双科技有限公司 | Forcemeat veal caramel treats |
-
2012
- 2012-10-31 CN CN2012104242706A patent/CN102870854A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1672525A (en) * | 2004-03-22 | 2005-09-28 | 邓正中 | Candied fritter and its making process |
| CN101209066A (en) * | 2006-12-30 | 2008-07-02 | 赵永勤 | Various grains 'saqima' |
| CN101352184A (en) * | 2007-07-25 | 2009-01-28 | 赵永勤 | Chinese sorghum saqima |
| CN101849565A (en) * | 2009-03-31 | 2010-10-06 | 重庆市永川区永双科技有限公司 | Forcemeat veal caramel treats |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636722A (en) * | 2013-12-20 | 2014-03-19 | 余贤祥 | Grain sorghum and chestnut cake and preparation method thereof |
| CN105433092A (en) * | 2014-08-25 | 2016-03-30 | 范国乾 | Coix seed sachima and producing method thereof |
| CN104855664A (en) * | 2015-06-08 | 2015-08-26 | 许昌学院 | Oat caramel treat and making method thereof |
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| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130116 |