CN103493955A - Apricot crunchy candies - Google Patents
Apricot crunchy candies Download PDFInfo
- Publication number
- CN103493955A CN103493955A CN201310426811.3A CN201310426811A CN103493955A CN 103493955 A CN103493955 A CN 103493955A CN 201310426811 A CN201310426811 A CN 201310426811A CN 103493955 A CN103493955 A CN 103493955A
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- CN
- China
- Prior art keywords
- almond
- maltose
- apricot
- vegetable oil
- white sugar
- 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.)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses apricot crunchy candies. The apricot crunchy candies comprise the following components in percentage by mass: 50-60% of apricots, 20-25% of maltose, 15-20% of white sugar and the balance of vegetable oil. The apricot crunchy candies are prepared by the steps of firstly, adding water into maltose and white sugar and boiling into paste; then adding the apricots, so that the surfaces of the apricots are uniformly wrapped with the paste; then frying with the vegetable oil for 8-12 minutes. The apricot crunchy candies provided by the invention are crisp and sweet, are rich in nutrition, are ready to eat, and are very suitable for the taste of the public.
Description
Technical field
The present invention relates to a kind of almond goods, especially a kind of crisp sweet, nutritious marzipan.
Background technology
The nutritive value of almond is abundant, as almond contains abundant monounsaturated fatty acids, is of value to health of heart; Contain the polyphenoils such as vitamin E, can prevent disease and early ageing.In almond, containing protein 27%, fat 53%, carbohydrate 11%, in every hectogram almond, calcic is 111 milligrams, 385 milligrams, phosphorus, and 70 milligrams of iron, also contain a certain amount of carrotene, ascorbic acid and amygdalin etc.; In addition, almond also has expelling phlegm and arresting coughing, relievings asthma; The effect of ease constipation, lower air to open numbness.
The method of the almond cooking is a lot, can be used for doing polytype food such as congee, cake, bread, and other seasoning matter of can also arranging in pairs or groups are made delicious dish; But, along with the variation in epoch, existing eating method can not meet people's needs, for this reason, we have researched and developed a kind of crisp sweet, nutritious marzipan.
Summary of the invention
Technical problem for above-mentioned existence the objective of the invention is: proposed a kind of crisp sweet, nutritious marzipan.
Technical solution of the present invention is achieved in that a kind of marzipan, comprises almond, maltose, white sugar, vegetable oil; Mass percent wherein: almond accounts for that 50-60%, maltose account for 20-25%, white sugar accounts for 15-20%, and all the other are vegetable oil; During making, first maltose, white sugar are added to water and be boiled into pastel; Add again almond, make the surface uniform of almond be enclosed with pastel; Through vegetable oil fried 8-12 minute, get final product again.
Preferably, described marzipan, also comprise sesame, and wherein the mass percent of sesame is 2-5%.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
Marzipan crisp sweet of the present invention, nutritious, open instantly, is applicable to very much popular taste.
The specific embodiment
embodiment 1
A kind of marzipan of the present invention, comprise almond, maltose, white sugar, vegetable oil; Mass percent wherein: almond accounts for 55%, maltose accounts for 25%, white sugar accounts for 15%, and all the other are vegetable oil; During making, first maltose, white sugar are added to water and be boiled into pastel; Add again almond, make the surface uniform of almond be enclosed with pastel; Through vegetable oil fried 8-12 minute, get final product again.
embodiment 2
A kind of marzipan of the present invention, comprise almond, maltose, white sugar, sesame, vegetable oil; Mass percent wherein: almond accounts for 60%, maltose accounts for 20%, white sugar accounts for 15%, sesame accounts for 2%, and all the other are vegetable oil; During making, first maltose, white sugar, sesame are added to water and be boiled into pastel; Add again almond, make the surface uniform of almond be enclosed with pastel; Through vegetable oil fried 8-12 minute, get final product, this method can be bonded at sesame on almond equably again.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
Marzipan crisp sweet of the present invention, nutritious, open instantly, is applicable to very much popular taste.
Above-described embodiment is only explanation technical conceive of the present invention and characteristics; its purpose is to allow the person skilled in the art can understand content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences that Spirit Essence is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (2)
1. a marzipan, is characterized in that: comprise almond, maltose, white sugar, vegetable oil; Mass percent wherein: almond accounts for that 50-60%, maltose account for 20-25%, white sugar accounts for 15-20%, and all the other are vegetable oil; During making, first maltose, white sugar are added to water and be boiled into pastel; Add again almond, make the surface uniform of almond be enclosed with pastel; Through vegetable oil fried 8-12 minute, get final product again.
2. marzipan according to claim 1, it is characterized in that: also comprise sesame, wherein the mass percent of sesame is 2-5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310426811.3A CN103493955A (en) | 2013-09-18 | 2013-09-18 | Apricot crunchy candies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310426811.3A CN103493955A (en) | 2013-09-18 | 2013-09-18 | Apricot crunchy candies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103493955A true CN103493955A (en) | 2014-01-08 |
Family
ID=49859295
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310426811.3A Pending CN103493955A (en) | 2013-09-18 | 2013-09-18 | Apricot crunchy candies |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103493955A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285296A (en) * | 2015-11-23 | 2016-02-03 | 天津科技大学 | Almond hard candy and preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451317A (en) * | 2002-04-19 | 2003-10-29 | 周卷文 | Method for making crisp walnut meat |
-
2013
- 2013-09-18 CN CN201310426811.3A patent/CN103493955A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1451317A (en) * | 2002-04-19 | 2003-10-29 | 周卷文 | Method for making crisp walnut meat |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285296A (en) * | 2015-11-23 | 2016-02-03 | 天津科技大学 | Almond hard candy and preparation method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140108 |
|
| RJ01 | Rejection of invention patent application after publication |