CN106387261A - Making method of special candied fritters - Google Patents
Making method of special candied fritters Download PDFInfo
- Publication number
- CN106387261A CN106387261A CN201610809711.2A CN201610809711A CN106387261A CN 106387261 A CN106387261 A CN 106387261A CN 201610809711 A CN201610809711 A CN 201610809711A CN 106387261 A CN106387261 A CN 106387261A
- Authority
- CN
- China
- Prior art keywords
- candied
- fritters
- dough
- pot
- noodles
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 15
- 235000012149 noodles Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract 2
- 240000005385 Jasminum sambac Species 0.000 claims abstract 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 18
- 241000628997 Flos Species 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000009472 formulation Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 4
- 108010068370 Glutens Proteins 0.000 claims description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 244000018795 Prunus mume Species 0.000 claims description 3
- 235000011158 Prunus mume Nutrition 0.000 claims description 3
- 241000353135 Psenopsis anomala Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 235000009392 Vitis Nutrition 0.000 claims description 3
- 241000219095 Vitis Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000021312 gluten Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 208000009146 rhinoscleroma Diseases 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000758 substrate Substances 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 235000019082 Osmanthus Nutrition 0.000 abstract 1
- 241000333181 Osmanthus Species 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000003672 processing method Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a making method of special candied fritters. The making method comprises the following steps of (1) preparing raw materials: a, blank material weight formula; and b, a pulp weight formula: 5-6 parts of Guangxi local sweet-scented osmanthus or jasmine flowers; and c, a beautifying material weight formula; (2) concocting dough: a, preparing materials; and b, preparing dough; (3) preparing blanks; (4) performing high temperature deep frying: enabling temperature of oil in a pot to be increased to 115-125 DEG C, and putting cut noodles obtained in the step (3) into the pot, performing frying until the noodles are completely loosened and puffed to form round noodles; (5) performing decocting and performing pulp mixing; and (6) performing product shaping. According to the making method disclosed by the invention, special flavor of the candied fritters can be maintained, and the candied fritters take account of comprehensive nutrients of foods. Dietary fibers and various nutrient elements are reasonably collocated, so that the candied fritters have high nutrient value. The special flavor of the candied fritters can be maintained, and the nutrient components of the candied fritters are enriched, so that products are micronized in fibers, and crude mouth feel of foods is obviously improved.
Description
Technical field
The present invention relates to a kind of food processing method, especially a kind of manufacture method of characteristic saqima.
Background technology
Saqima is a kind of snack of the Manchu, be by noodles explode ripe after be mixed into fritter with sugar, have color and luster cream colour, mouthfeel
Loose soft, fragrant and sweet good to eat, the features such as aromatic flavor.
Content of the invention
It is an object of the invention to provide a kind of manufacture method of characteristic saqima.
The manufacture method of characteristic saqima, comprises the steps of：
(1) join raw material：
1. base substrate material formulation by weight：Flour 15-25 part, Fresh Egg 12-15 part, water 5-6 part；
2. with slurry weight formula：Guangxi this real estate Flos Osmanthi Fragrantis or Flos Jasmini Sambac 5-6 part, white sugar 20-25 part, corn malt sugar
25-30 part, Mel 5-7 part；
3. beautification material formulation by weight：Semen arachidis hypogaeae 1.5-2.5 part, Armeniaca mume Sieb. 2-3 part, melon seed 0.5-0.8 part, dried Fructus Vitis viniferae 1.5-
2.5 parts, Semen Sesami Nigrum core 5-6 part；
(2) modulate dough
1. dispensing：By formula, materials are weighed up by above-mentioned (1), notice that process is clean, sanitary, raw material for standby；
2. dough making：Return and add water in egg liquid fully after bubble is played in artificial or machine stirring, then pour flour into, be modulated into
The flexible gluten of muscle；Then fully rub up so as to become smooth surface, inside does not have face to tie the dough of scleroma, then the 25- that ferments
35 minutes；
(3) base body：By the dough 2. made, manually or professional machines roll the thin slice being pressed into thickness 0.1-0.2 centimetre, then
Sprinkle an aspect, after then folding, then be cut into strip；Bar width 2-2.5MM, long 3.5-4.5 centimetre, then weeded out completely with sieving
Surface；
(4) high temperature frying：Pot oil temperature is promoted to 115-125 degree, then (3) cut above face strip is put in pot,
Explode into the circle that pine sends out completely thread；
(5) boil to mix slurry and mix sugar and water and put in pot 100 degree and boil；After 4-6 minute plus corn malt sugar, Flos Osmanthi Fragrantis or
Flos Jasmini Sambac, Mel, are heated up to 110-120 degree, and keeping temperature is constant, when boiling to malt sugar always and can extract thread, stop heating immediately；
To mix thoroughly in the noodles the having exploded syrup of falling people；
(6) formed product：Wooden frame is placed on the chopping board of ground, uniformly sprinkles ripe Semen Sesami rebasing；The noodles starched will be mixed again
It is quantitatively adding in wooden frame, compacting, pressing are tamped so as to cohere again, and must not press to obtain tension；Remove above-mentioned beautification material weight on surface again
New pressing, is then cut into blockage by knife and goes out finished product.
The beneficial effect of the invention：
The present invention is a kind of processing method with characteristic saqima.This processing method passes through series of measures, both keeps
The peculiar flavour of saqima, has a comprehensive nutrition taking into account food.Dietary fiber and the collocation of various nutrient rationally, have rich
Rich nutritive value；The nutritional labeling of abundant saqima while keeping saqima peculiar flavour；Make the fibrous nits of product
Change hence it is evident that the rough mouthfeel of food.
Specific embodiment
Embodiment：
(1) join raw material：
1. base substrate material formulation by weight：Flour 15-25 part, Fresh Egg 12-15 part, water 5-6 part；
2. with slurry weight formula：Guangxi this real estate Flos Osmanthi Fragrantis or Flos Jasmini Sambac 5-6 part, white sugar 20-25 part, corn malt sugar
25-30 part, Mel 5-7 part；
3. beautification material formulation by weight：Semen arachidis hypogaeae 1.5-2.5 part, Armeniaca mume Sieb. 2-3 part, melon seed 0.5-0.8 part, dried Fructus Vitis viniferae 1.5-
2.5 parts, Semen Sesami Nigrum core 5-6 part；
(2) modulate dough
1. dispensing：By formula, materials are weighed up by above-mentioned (1), notice that process is clean, sanitary, raw material for standby；
2. dough making：Add water in egg liquid and fully played after bubble by artificial or machine stirring, then pour flour into, be modulated into
The flexible gluten of muscle；Then fully rub up so as to become smooth surface, inside does not have face to tie the dough of scleroma, then the 25- that ferments
35 minutes；
(3) base body：By the dough 2. made, manually or professional machines roll the thin slice being pressed into thickness 0.1-0.2 centimetre, then
Sprinkle an aspect, after then folding, then be cut into strip；Bar width 2-2.5MM, long 3.5-4.5 centimetre, then weeded out completely with sieving
Surface；
(4) high temperature frying：Pot oil temperature is promoted to 115-125 degree, then (3) cut above face strip is put in pot,
Explode into the circle that pine sends out completely thread；
(5) boil to mix slurry and mix sugar and water and put in pot 100 degree and boil；After 4-6 minute plus corn malt sugar, Flos Osmanthi Fragrantis or
Flos Jasmini Sambac, Mel, are heated up to 110-120 degree, and keeping temperature is constant, when boiling to malt sugar always and can extract thread, stop heating immediately；
To mix thoroughly in the noodles the having exploded syrup of falling people；
(6) formed product：Wooden frame is placed on the chopping board of ground, uniformly sprinkles ripe Semen Sesami rebasing；The noodles starched will be mixed again
It is quantitatively adding in wooden frame, compacting, pressing are tamped and so that it is cohered, and must not press to obtain tension；Remove above-mentioned beautification material on surface again, again
Flatten, be then cut into blockage by knife and go out finished product.
Claims (1)
1. a kind of manufacture method of characteristic saqima, is characterized in that：Comprise the steps of：
(1) join raw material：
1. base substrate material formulation by weight：Flour 15-25 part, Fresh Egg 12-15 part, water 5-6 part；
2. with slurry weight formula：Guangxi this real estate Flos Osmanthi Fragrantis or Flos Jasmini Sambac 5-6 part, white sugar 20-25 part, corn malt sugar 25-30
Part, Mel 5-7 part；
3. beautification material formulation by weight：Semen arachidis hypogaeae 1.5-2.5 part, Armeniaca mume Sieb. 2-3 part, melon seed 0.5-0.8 part, dried Fructus Vitis viniferae 1.5-2.5
Part, Semen Sesami Nigrum core 5-6 part；
(2) modulate dough：1. dispensing：By formula, materials are weighed up by above-mentioned (1), notice that process is clean, sanitary, raw material for standby；
2. dough making：Add water in egg liquid and fully played after bubble by artificial or machine stirring, then pour flour into, be modulated into muscle
Flexible gluten；Then fully rub up so as to become smooth surface, inside does not have face to tie the dough of scleroma, then the 25-35 that ferments divides
Clock；
(3) base body：By the dough 2. made, manually or professional machines roll the thin slice being pressed into thickness 0.1-0.2 centimetre, then sprinkle
One aspect, after then folding, then is cut into strip；Bar width 2-2.5MM, long 3.5-4.5 centimetre, then weeded out floating completely with sieving
Face；
(4) high temperature frying：Pot oil temperature is promoted to 115-125 degree, then (3) cut above face strip is put in pot, explode into
The circle that pine sends out completely is thread；
(5) boil to mix slurry and mix sugar and water and put in pot 100 degree and boil；Corn malt sugar, Flos Osmanthi Fragrantis or jasmine is added after 4-6 minute
Flower, Mel, are heated up to 110-120 degree, keeping temperature is constant, when boiling to malt sugar always and can extract thread, stop heating immediately；To explode
Mix thoroughly in the good noodles syrup of falling people；
(6) formed product：Wooden frame is placed on the chopping board of ground, uniformly sprinkles ripe Semen Sesami rebasing；Quantitative by mixing the noodles starched again
Add in wooden frame, compacting, pressing are tamped so as to cohere again, and must not press to obtain tension；Remove above-mentioned beautification material on surface again, again press
Flat, then it is cut into blockage by knife and go out finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610809711.2A CN106387261A (en) | 2016-08-29 | 2016-08-29 | Making method of special candied fritters |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610809711.2A CN106387261A (en) | 2016-08-29 | 2016-08-29 | Making method of special candied fritters |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387261A true CN106387261A (en) | 2017-02-15 |
Family
ID=57999027
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610809711.2A Pending CN106387261A (en) | 2016-08-29 | 2016-08-29 | Making method of special candied fritters |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387261A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912588A (en) * | 2017-11-30 | 2018-04-17 | 天津春宇食品配料有限公司 | A kind of preparation method of beef-flavouring saqima |
-
2016
- 2016-08-29 CN CN201610809711.2A patent/CN106387261A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912588A (en) * | 2017-11-30 | 2018-04-17 | 天津春宇食品配料有限公司 | A kind of preparation method of beef-flavouring saqima |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170215 |
|
| WD01 | Invention patent application deemed withdrawn after publication |