CN104472844A - Tartary buckwheat meringue caramel treats and processing method thereof - Google Patents

Abstract

The invention provides tartary buckwheat meringue caramel treats and a processing method of the tartary buckwheat meringue caramel treats. Raw materials of the tartary buckwheat meringue caramel treats comprise refined tartary buckwheat flour, special caramel treat flour, fresh eggs, malt syrup, honey and water. After dough making, dough sheet rolling and shredding, deep-frying, syrup making, syrup applying and forming are sequentially carried out on the raw materials, products are packaged, and then the tartary buckwheat meringue caramel treat commodities are obtained. Compared with traditional caramel treats, because the tartary buckwheat flour is added, the fishy smell of the eggs is removed, and the caramel treats have a bitter aroma of tartary buckwheat.

Description

The crisp saqima of bitter buckwheat egg and processing method thereof

Technical field

The invention belongs to food processing technology field, relate to the crisp saqima of a kind of bitter buckwheat egg and processing method thereof.

Background technology

Bitter buckwheat growth is at extremely frigid zones, and all there is plantation in China north and south, the north, and bitter buckwheat contains rich in protein, B family vitamin, the strengthening of rutin class angiogenic substance, mineral nutrient, abundant plant cellulose etc.Bitter buckwheat food have significantly reduce blood fat, blood sugar, blood pressure three effect is fallen.

Saqima is a kind of traditional pastry food, and global shape closely and have well-balanced space, has pine, soft, fragrant, sweet, crisp feature.

In traditional handicraft, the primary raw material making saqima has: water, wheat flour, egg, white sugar, honey.The method made mainly contains following steps:

1, pour in container by wheat flour, put into wheat flour, add proper amount of clear water after egg is shelled, kneading becomes egg dough;

2, dough left standstill after 7 minutes, and sheet rolled into by upper chopping board, is cut into the rod shape noodles of 10 centimeter length, and lower oil cauldron explodes into ecru to be pulled out;

3, honey and white sugar are boiled into honeydew in the lump, honeydew are put into the noodles exploded and mixes thoroughly, wooden frame mould is placed on chopping board, spread oil, then the noodles mixing honeydew thoroughly are poured in model, roll solid with the axle mallet bundle spreading oil, sprinkle white sugar on surface, then roll smooth with axle mallet bundle;

4, being placed on baking tray by rolling flat raw material, entering bake oven and baking 3-4 minute, be cut into 4 centimetres of homogeneous blocks after coming out of the stove, namely make saqima.

Along with the raising of health of people consciousness, bitter buckwheat flour is extensively employed for the food such as noodles, steamed bun, dumpling, cake of daily life, but by the production and processing of tartary buckwheat noodle for saqima, so far there are no openly reports.

Summary of the invention

The present invention is directed in prior art, bitter buckwheat flour does not also obtain the problem studying application in the manufacture field of saqima food, and provide the crisp saqima of a kind of bitter buckwheat egg and processing method thereof, its technical scheme is:

The crisp saqima of a kind of bitter buckwheat egg, comprises the raw material of following parts by weight: bitter buckwheat refined powder 1-2 part, saqima tailored flour 2-3 part, Fresh Egg 3-5 part, malt syrup 2-4 part, honey 3-5 part.

The making of this saqima comprises following procedure of processing:

(1) dough making: get Fresh Egg 3-5 part and clean up, put into egg-whisk after being shelled by the egg of wash clean, get blisters with egg-whisk to egg, whipping time controls at 10-15 minute; Provide in agitator together with bitter to egg and 1-2 part buckwheat refined powder, 2-3 part saqima tailored flour after having got blisters, the mixing speed of regulable control agitator be 25-30 time per minute, uniform stirring 3-4 minute, obtains egg dough, quietly in agitator puts 20 minutes;

(2) to make dough chopping: the egg dough after leaving standstill is taken out from agitator and is placed on chopping board, egg dough is rolled into the thin slice that thickness is 2 millimeters, thin skin is cut into 5 centimetres of wide wearing, wear to put in filament cutter carry out chopping by what be cut into, chopping length is 5 centimetres, and width is 3 millimeters;

(3) fried: the vegetable oil in fried silk machine is heated to 195-205 DEG C, the face silk cut is put into fried silk machine frying about 3 minutes, when face silk frying becomes golden yellow, pulls out from fried silk machine and be put into oil strain on mesh screen;

(4) sugaring slurry: get 2-4 part malt syrup and put into boiler, then add 3-5 part honey and stir, heating is boiled and dissolved, and boils the steady fire of rear furnishing and boils, boil time controling at 20 minutes, be brewed into syrup for subsequent use;

(5) cover slurry: the fried silk obtained in above-mentioned steps (3) is put into container, the syrup that step (4) obtains is poured on fried silk and carry out cover slurry, in cover slurry process, constantly carry out stir-fry in a reservoir mix, controlling to fry the speed of mixing is 10-15 time per minute, the cover slurry stir-fry time of mixing is 3-5 minute, the obtained fried silk packaging slurry;

(6) shaping: the fried silk packaging syrup is put in mould, mold thickness is 4cm, strand in mould is taken off flat, flatten a little with pressing plate again, place cooling 20 minutes after flattening, then carry out stripping and slicing, obtaining length after stripping and slicing is 7cm, width is 5cm, and the crisp saqima of bitter buckwheat egg of thickness 4cm, obtains the crisp saqima commodity of bitter buckwheat egg after being packed.

Compared with traditional saqima, after adding buckwheat powder, egg fishy smell is eliminated, and has the taste of the hardship perfume of bitter buckwheat in food.

Detailed description of the invention

embodiment 1

The crisp saqima of a kind of bitter buckwheat egg, comprises the raw material of following parts by weight: bitter buckwheat refined powder 1 part, saqima tailored flour 2 parts, Fresh Egg 3 parts, malt syrup 2 parts, honey 3 parts.

The making of this saqima comprises following procedure of processing:

(1) dough making: get Fresh Egg 3 parts and clean up, put into egg-whisk, get blisters with egg-whisk to egg after being shelled by the egg of wash clean, whipping time controls at 10 minutes; After having got blisters, egg is provided in agitator together with 1 part of bitter buckwheat refined powder, 2 parts of saqima tailored flours, the mixing speed of regulable control agitator be 25 times per minute, uniform stirring 3 minutes, obtains egg dough, quietly in agitator puts 20 minutes;

(2) to make dough chopping: the egg dough after leaving standstill is taken out from agitator and is placed on chopping board, egg dough is rolled into the thin slice that thickness is 2 millimeters, thin skin is cut into 5 centimetres of wide wearing, wear to put in filament cutter carry out chopping by what be cut into, chopping length is 5 centimetres, and width is 3 millimeters;

(3) fried: the vegetable oil in fried silk machine is heated to 195 DEG C, the face silk cut is put into fried silk machine frying about 3 minutes, when face silk frying becomes golden yellow, pulls out from fried silk machine and be put into oil strain on mesh screen;

(4) sugaring slurry: get 2 parts of malt syrups and put into boiler, then add 3 parts of honey and stir, heating is boiled and dissolved, and boils the steady fire of rear furnishing and boils, boil time controling at 20 minutes, be brewed into syrup for subsequent use;

(5) cover slurry: the fried silk obtained in above-mentioned steps (3) is put into container, the syrup that step (4) obtains is poured on fried silk and carry out cover slurry, in cover slurry process, constantly carry out stir-fry in a reservoir mix, controlling to fry the speed of mixing is 10 times per minute, the cover slurry stir-fry time of mixing is 3 minutes, the obtained fried silk packaging slurry;

(6) shaping: the fried silk packaging syrup is put in mould, mold thickness is 4cm, strand in mould is taken off flat, flatten a little with pressing plate again, place cooling 20 minutes after flattening, then carry out stripping and slicing, obtaining length after stripping and slicing is 7cm, width is 5cm, and the crisp saqima of bitter buckwheat egg of thickness 4cm, obtains the crisp saqima commodity of bitter buckwheat egg after being packed.

embodiment 2

The crisp saqima of a kind of bitter buckwheat egg, comprises the raw material of following parts by weight: bitter buckwheat refined powder 2 parts, saqima tailored flour 3 parts, Fresh Egg 5 parts, malt syrup 4 parts, honey 5 parts.

The making of this saqima comprises following procedure of processing:

(1) dough making: get Fresh Egg 5 parts and clean up, put into egg-whisk, get blisters with egg-whisk to egg after being shelled by the egg of wash clean, whipping time controls at 15 minutes; After having got blisters, egg is provided in agitator together with 2 parts of bitter buckwheat refined powders, 3 parts of saqima tailored flours, the mixing speed of regulable control agitator be 30 times per minute, uniform stirring 4 minutes, obtains egg dough, quietly in agitator puts 20 minutes;

(2) to make dough chopping: the egg dough after leaving standstill is taken out from agitator and is placed on chopping board, egg dough is rolled into the thin slice that thickness is 2 millimeters, thin skin is cut into 5 centimetres of wide wearing, wear to put in filament cutter carry out chopping by what be cut into, chopping length is 5 centimetres, and width is 3 millimeters;

(3) fried: the vegetable oil in fried silk machine is heated to 205 DEG C, the face silk cut is put into fried silk machine frying about 3 minutes, when face silk frying becomes golden yellow, pulls out from fried silk machine and be put into oil strain on mesh screen;

(4) sugaring slurry: get 4 parts of malt syrups and put into boiler, then add 5 parts of honey and stir, heating is boiled and dissolved, and boils the steady fire of rear furnishing and boils, boil time controling at 20 minutes, be brewed into syrup for subsequent use;

(5) cover slurry: the fried silk obtained in above-mentioned steps (3) is put into container, the syrup that step (4) obtains is poured on fried silk and carry out cover slurry, in cover slurry process, constantly carry out stir-fry in a reservoir mix, controlling to fry the speed of mixing is 15 times per minute, the cover slurry stir-fry time of mixing is 5 minutes, the obtained fried silk packaging slurry;

(6) shaping: the fried silk packaging syrup is put in mould, mold thickness is 4cm, strand in mould is taken off flat, flatten a little with pressing plate again, place cooling 20 minutes after flattening, then carry out stripping and slicing, obtaining length after stripping and slicing is 7cm, width is 5cm, and the crisp saqima of bitter buckwheat egg of thickness 4cm, obtains the crisp saqima commodity of bitter buckwheat egg after being packed.

Claims (2)

1. the crisp saqima of bitter buckwheat egg, it is characterized in that, this saqima comprises the raw material of following parts by weight: bitter buckwheat refined powder 1-2 part, saqima tailored flour 2-3 part, Fresh Egg 3-5 part, malt syrup 2-4 part, honey 3-5 part.

2. the crisp saqima of bitter buckwheat egg as claimed in claim 1 and processing method thereof, is characterized in that: the procedure of processing of this saqima mainly contains:

(1) dough making: get Fresh Egg 3-5 part and clean up, put into egg-whisk after being shelled by the egg of wash clean, get blisters with egg-whisk to egg, whipping time controls at 10-15 minute; Provide in agitator together with bitter to egg and 1-2 part buckwheat refined powder, 2-3 part saqima tailored flour after having got blisters, the mixing speed of regulable control agitator be 25-30 time per minute, uniform stirring 3-4 minute, obtains egg dough, quietly in agitator puts 20 minutes;

(2) to make dough chopping: the egg dough after leaving standstill is taken out from agitator and is placed on chopping board, egg dough is rolled into the thin slice that thickness is 2 millimeters, thin skin is cut into 5 centimetres of wide wearing, wear to put in filament cutter carry out chopping by what be cut into, chopping length is 5 centimetres, and width is 3 millimeters;

(3) fried: the vegetable oil in fried silk machine is heated to 195-205 DEG C, the face silk cut is put into fried silk machine frying about 3 minutes, when face silk frying becomes golden yellow, pulls out from fried silk machine and be put into oil strain on mesh screen;

(4) sugaring slurry: get 2-4 part malt syrup and put into boiler, then add 3-5 part honey and stir, heating is boiled and dissolved, and boils the steady fire of rear furnishing and boils, boil time controling at 20 minutes, be brewed into syrup for subsequent use;

(5) cover slurry: the fried silk obtained in above-mentioned steps (3) is put into container, the syrup that step (4) obtains is poured on fried silk and carry out cover slurry, in cover slurry process, constantly carry out stir-fry in a reservoir mix, controlling to fry the speed of mixing is 10-15 time per minute, the cover slurry stir-fry time of mixing is 3-5 minute, the obtained fried silk packaging slurry;

(6) shaping: the fried silk packaging syrup is put in mould, mold thickness is 4cm, strand in mould is taken off flat, flatten a little with pressing plate again, place cooling 20 minutes after flattening, then carry out stripping and slicing, obtaining length after stripping and slicing is 7cm, width is 5cm, and the crisp saqima of bitter buckwheat egg of thickness 4cm, obtains the crisp saqima commodity of bitter buckwheat egg after being packed.