CN107361108A - The handmade craft that a kind of Shou County is rescued greatly - Google Patents

The handmade craft that a kind of Shou County is rescued greatly Download PDF

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Publication number
CN107361108A
CN107361108A CN201710702105.5A CN201710702105A CN107361108A CN 107361108 A CN107361108 A CN 107361108A CN 201710702105 A CN201710702105 A CN 201710702105A CN 107361108 A CN107361108 A CN 107361108A
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China
Prior art keywords
lard
black
crisp
refining
frying
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CN201710702105.5A
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Chinese (zh)
Inventor
黄斌
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Shouxian County Shouzhou Mi Eight Children Food Science And Technology Co Ltd
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Shouxian County Shouzhou Mi Eight Children Food Science And Technology Co Ltd
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Priority to CN201710702105.5A priority Critical patent/CN107361108A/en
Publication of CN107361108A publication Critical patent/CN107361108A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
    • C11D1/66—Non-ionic compounds
    • C11D1/662—Carbohydrates or derivatives
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/20—Organic compounds containing oxygen
    • C11D3/2003—Alcohols; Phenols
    • C11D3/2065—Polyhydric alcohols
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/20—Organic compounds containing oxygen
    • C11D3/22—Carbohydrates or derivatives thereof
    • C11D3/222—Natural or synthetic polysaccharides, e.g. cellulose, starch, gum, alginic acid or cyclodextrin
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D3/00—Other compounding ingredients of detergent compositions covered in group C11D1/00
    • C11D3/16—Organic compounds
    • C11D3/20—Organic compounds containing oxygen
    • C11D3/22—Carbohydrates or derivatives thereof
    • C11D3/222—Natural or synthetic polysaccharides, e.g. cellulose, starch, gum, alginic acid or cyclodextrin
    • C11D3/225—Natural or synthetic polysaccharides, e.g. cellulose, starch, gum, alginic acid or cyclodextrin etherified, e.g. CMC

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Emergency Medicine (AREA)
  • Molecular Biology (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The invention discloses the handmade craft that a kind of Shou County is rescued greatly, it is related to food processing technology field, comprises the following steps：(1) dispensing, (2) skin processed, (3) system is crisp, and (4) bag is crisp, and (5) filling processed, (6) are faric, (7) frying.The shortening property that present invention selection raw-food material egg and lard are rescued greatly together with synergy, reduce lard dosage and reach more than half, more to adapt to the green of consumer, healthy consumption theory；In addition, strengthen its fragrant and sweet taste on the basis of traditional handicraft is adhered to, honey, shredded coconut meat both raw-food materials are with the addition of, making to rescue greatly has the mouthfeel of fragrant and sweet spill-over when edible.

Description

The handmade craft that a kind of Shou County is rescued greatly
Technical field：
The present invention relates to food processing technology field, and in particular to the handmade craft that a kind of Shou County is rescued greatly.
Background technology：
Big rescue is the famous product in Anhui Province Shou County.956 years Christian eras, Later Zhou Dynasty, one of the Five Dynasties's senior general's Chao Kuang-yin give imperial edict and attack ShouZhou (modern longevity County), attack be unable to long, fall sick from overwork, eat this cake, recovered health.Later Chao Kuang-yin Zuo Liao Song dynasty emperors, bestow the name called and " rescue greatly Drive ".
The feature of big rescue formula and manufacture craft does not dissipate to be loose, be manufacturing process add a large amount of lards and therefore.According to Food technology principle, lard are used for food production, have the characteristics of shortening property.Food additives improved products are abandoned by our company Shortcake, respect tradition, recover one's original simplicity, select raw-food material egg and lard to be rescued greatly shortening property together with synergy, reduce lard and use Amount reaches more than half, more adapts to green, the healthy consumption theory of consumer.In addition, on the basis of traditional handicraft is adhered to Strengthen its fragrant and sweet taste, two kinds of honey, shredded coconut meat raw-food materials are added in conventional formulation, bites into and rescues greatly, fragrant and sweet spill-over.
The content of the invention：
The technical problems to be solved by the invention are to provide that a kind of technique is simple, mouthfeel is good, edible safety is high and not The handmade craft rescued greatly using Shou County of food additives.
The technical problems to be solved by the invention are realized using following technical scheme：
The handmade craft that a kind of Shou County is rescued greatly, comprises the following steps：
(1) dispensing：1. cladding：Low-gluten wheat flour 12kg, the black lard 0.8kg of refining, egg 1kg, white sugar 500g, water 5.25kg；2. shortcake material：Low-gluten wheat flour 8kg, egg 2kg, the black lard 1kg of refining；3. fillings：White sugar 8kg, the black lard of refining 2.7kg, green-red shred made of orange peel 250g, tangerine cake 250g, sweet osmanthus 250g, walnut kernel 750g, green plum 250g, rock sugar 750g, shelled peanut 750g, coconut palm Silk 100g, honey 100g；4. the oily 8kg of frying；
(2) skin processed：Black lard, egg, white sugar, water will be first refined to stir, add low-gluten wheat flour be made uniformly, Smooth dough, drop cloth return treacle；
(3) system is crisp：Low-gluten wheat flour, egg, the black lard of refining are mixed thoroughly；
(4) bag is crisp：Press skin 95g, crisp skin 55g and carry out parcel shortcake, after rolling, rolling over and wrap, it is standby to be rolled into strip；
(5) filling processed：By white sugar, refining black lard, rock sugar and honey mix thoroughly, rub through, then add green-red shred made of orange peel, the tangerine of chopping Cake, sweet osmanthus, walnut kernel, green plum, shelled peanut, shredded coconut meat, are fully mixed thoroughly；
(6) it is faric：To wrap it is crisp after the strip that is rolled into cut in half along length, be made bright shortcake, edge of a knife section is upward, is rolled by after flat Into disk, heart of filling is wrapped into, rear every weight 125g is wrapped, the round billet into diameter 6.5-7cm is clapped with hand；
(7) frying：Round billet is placed in iron sieve, a determining deviation is stayed between round billet, at the same the frying in fryer is pre- with oil Iron sieve is put into after hot to 130-135 DEG C, fries to shell sizing and surface is in faint yellow.
Described complain and quarrel loudly needs to be cleaned after daily knocking off, and its specific cleaning is：By the frying oil in fryer Room temperature is naturally cooled to, and frying is poured out with oil；Clean rag is immersed in cleaning fluid again, taken out after stirring 5min, will Rag is screwed onto do not drip after wipe one time fryer；Then rag is immersed in clear water, is taken out after stirring 5min, rag is screwed onto A fryer is wiped after not dripping, wipes clear water is changed after terminating every time, this operation of repetition, clear water is changed and completes to fry three times afterwards The cleaning of pot.
The cleaning solution is to be dissolved in clear water by cleaning agent to be made, and the mass ratio of clear water and cleaning agent is 100-150:3-5.
The cleaning agent is made up of the raw material of following weight：Chitosan oligosaccharide-polyglutamic acid 10-15g, hydroxypropyl starch ether 1- 5g, microcrystalline cellulose 0.5-2g, D-sorbite 0.1-1g, its preparation method are：Hydroxypropyl starch ether is heated to 115-125 DEG C Insulation grinding 10min, adds microcrystalline cellulose and D-sorbite, continues in 115-125 DEG C of insulation grinding 15min, Ran Houjia Enter chitosan oligosaccharide-polyglutamic acid, sealing and standing 3h in -10 DEG C of environment is transferred to after being sufficiently mixed, finally utilize ultramicro grinding mechanism Into micro mist, cleaning agent is produced.
The specific preparation method of the chitosan oligosaccharide-polyglutamic acid is：Into chitosan oligosaccharide, dropwise addition deionized water is straight under grinding To being completely dissolved, food-grade polyglutamic acid is added after standing 5min, continues that deionized water is added dropwise under milling until poly Glutamic acid is completely dissolved, and utilizes microwave treater microwave reflow treatment 10min, continues microwave reflow treatment after standing 5min 10min, then add sesbania gum and hydrogenated palm oil, microwave reflow treatment 10min again after being sufficiently mixed, gained mixture in Moisture is ground at 70-80 DEG C to volatilize, and produces chitosan oligosaccharide-polyglutamic acid.
The chitosan oligosaccharide, food-grade polyglutamic acid, the mass ratio of sesbania gum and hydrogenated palm oil are 5-10:10-15:1- 5:0.5-2。
Currently used liquid detergent is substituted with above-mentioned made cleaning agent, it is clear that cleaning agent is reduced while cleaning effect is ensured Residual quantity after washing, so as to reduce the safety in utilization complained and quarrel loudly after cleaning agent water for cleaning and packaging cleaning.
The cleaning of fryer slowly accumulates in fryer inwall primarily to removing under frying process high temperature of rescuing greatly Dirty thing because the presence of the dirty thing can reduce the edible safety rescued greatly, and if do not remove can influence subsequently to rescue greatly it is fried Appearance luster after system.
The beneficial effects of the invention are as follows：The shortening that present invention selection raw-food material egg and lard are rescued greatly together with synergy Property, reducing lard dosage reaches more than half, more to adapt to the green of consumer, healthy consumption theory；In addition, passed adhering to Strengthen its fragrant and sweet taste on the basis of system technique, with the addition of honey, shredded coconut meat both raw-food materials, making to rescue greatly when edible has The mouthfeel of fragrant and sweet spill-over.
Embodiment：
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
(1) dispensing：1. cladding：Low-gluten wheat flour 12kg, the black lard 0.8kg of refining, egg 1kg, white sugar 500g, water 5.25kg；2. shortcake material：Low-gluten wheat flour 8kg, egg 2kg, the black lard 1kg of refining；3. fillings：White sugar 8kg, the black lard of refining 2.7kg, green-red shred made of orange peel 250g, tangerine cake 250g, sweet osmanthus 250g, walnut kernel 750g, green plum 250g, rock sugar 750g, shelled peanut 750g, coconut palm Silk 100g, honey 100g；4. the oily 8kg of frying；
(2) skin processed：Black lard, egg, white sugar, water will be first refined to stir, add low-gluten wheat flour be made uniformly, Smooth dough, drop cloth return treacle；
(3) system is crisp：Low-gluten wheat flour, egg, the black lard of refining are mixed thoroughly；
(4) bag is crisp：Press skin 95g, crisp skin 55g and carry out parcel shortcake, after rolling, rolling over and wrap, it is standby to be rolled into strip；
(5) filling processed：By white sugar, refining black lard, rock sugar and honey mix thoroughly, rub through, then add green-red shred made of orange peel, the tangerine of chopping Cake, sweet osmanthus, walnut kernel, green plum, shelled peanut, shredded coconut meat, are fully mixed thoroughly；
(6) it is faric：To wrap it is crisp after the strip that is rolled into cut in half along length, be made bright shortcake, edge of a knife section is upward, is rolled by after flat Into disk, heart of filling is wrapped into, rear every weight 125g is wrapped, the round billet into diameter 6.5-7cm is clapped with hand；
(7) frying：Round billet is placed in iron sieve, a determining deviation is stayed between round billet, at the same the frying in fryer is pre- with oil Iron sieve is put into after hot to 130-135 DEG C, fries to shell sizing and surface is in faint yellow.
Complain and quarrel loudly needs to be cleaned after daily knocking off, and its specific cleaning is：Frying in fryer is natural with oil Room temperature is cooled to, and frying is poured out with oil；Clean rag is immersed in cleaning fluid again, taken out after stirring 5min, by rag It is screwed onto after not dripping and wipes a fryer；Then rag is immersed in clear water, is taken out after stirring 5min, rag is screwed onto and not dripped A fryer is wiped after water, wipes change clear water after terminating every time, repeat this operation, clear water is changed and completes what is complained and quarrel loudly afterwards three times Cleaning.
The preparation of cleaning solution：3g cleaning agents are dissolved in per 120g clear water.
The preparation of cleaning agent：5g hydroxypropyl starch ethers are heated to 115-125 DEG C of insulation grinding 10min, add 0.5g Microcrystalline cellulose and 0.5g D-sorbites, continue, in 115-125 DEG C of insulation grinding 15min, then to add 15g chitosan oligosaccharides-poly Glutamic acid, sealing and standing 3h in -10 DEG C of environment is transferred to after being sufficiently mixed, micro mist finally is made using micronizer, produced clear Clean dose.
The preparation of chitosan oligosaccharide-polyglutamic acid：Deionized water is added dropwise until being completely dissolved into 5g chitosan oligosaccharides under grinding, it is quiet 15g food-grade polyglutamic acids are added after putting 5min, continue that deionized water is added dropwise under milling until polyglutamic acid is complete Dissolving, and microwave treater microwave reflow treatment 10min is utilized, continue microwave reflow treatment 10min, Ran Houjia after standing 5min Enter 1g sesbania gums and 0.5g hydrogenated palm oils, microwave reflow treatment 10min again after being sufficiently mixed, gained mixture is in 70-80 Moisture is ground at DEG C to volatilize, and produces chitosan oligosaccharide-polyglutamic acid.
Embodiment 2
(1) dispensing：1. cladding：Low-gluten wheat flour 12kg, the black lard 0.8kg of refining, egg 1kg, white sugar 500g, water 5.25kg；2. shortcake material：Low-gluten wheat flour 8kg, egg 2kg, the black lard 1kg of refining；3. fillings：White sugar 8kg, the black lard of refining 2.7kg, green-red shred made of orange peel 250g, tangerine cake 250g, sweet osmanthus 250g, walnut kernel 750g, green plum 250g, rock sugar 750g, shelled peanut 750g, coconut palm Silk 100g, honey 100g；4. the oily 8kg of frying；
(2) skin processed：Black lard, egg, white sugar, water will be first refined to stir, add low-gluten wheat flour be made uniformly, Smooth dough, drop cloth return treacle；
(3) system is crisp：Low-gluten wheat flour, egg, the black lard of refining are mixed thoroughly；
(4) bag is crisp：Press skin 95g, crisp skin 55g and carry out parcel shortcake, after rolling, rolling over and wrap, it is standby to be rolled into strip；
(5) filling processed：By white sugar, refining black lard, rock sugar and honey mix thoroughly, rub through, then add green-red shred made of orange peel, the tangerine of chopping Cake, sweet osmanthus, walnut kernel, green plum, shelled peanut, shredded coconut meat, are fully mixed thoroughly；
(6) it is faric：To wrap it is crisp after the strip that is rolled into cut in half along length, be made bright shortcake, edge of a knife section is upward, is rolled by after flat Into disk, heart of filling is wrapped into, rear every weight 125g is wrapped, the round billet into diameter 6.5-7cm is clapped with hand；
(7) frying：Round billet is placed in iron sieve, a determining deviation is stayed between round billet, at the same the frying in fryer is pre- with oil Iron sieve is put into after hot to 130-135 DEG C, fries to shell sizing and surface is in faint yellow.
Complain and quarrel loudly needs to be cleaned after daily knocking off, and its specific cleaning is：Frying in fryer is natural with oil Room temperature is cooled to, and frying is poured out with oil；Clean rag is immersed in cleaning fluid again, taken out after stirring 5min, by rag It is screwed onto after not dripping and wipes a fryer；Then rag is immersed in clear water, is taken out after stirring 5min, rag is screwed onto and not dripped A fryer is wiped after water, wipes change clear water after terminating every time, repeat this operation, clear water is changed and completes what is complained and quarrel loudly afterwards three times Cleaning.
The preparation of cleaning solution：3g cleaning agents are dissolved in per 150g clear water.
The preparation of cleaning agent：3g hydroxypropyl starch ethers are heated to 115-125 DEG C of insulation grinding 10min, add 0.5g Microcrystalline cellulose and 0.3g D-sorbites, continue, in 115-125 DEG C of insulation grinding 15min, then to add 10g chitosan oligosaccharides-poly Glutamic acid, sealing and standing 3h in -10 DEG C of environment is transferred to after being sufficiently mixed, micro mist finally is made using micronizer, produced clear Clean dose.
The preparation of chitosan oligosaccharide-polyglutamic acid：Deionized water is added dropwise until being completely dissolved into 5g chitosan oligosaccharides under grinding, it is quiet 10g food-grade polyglutamic acids are added after putting 5min, continue that deionized water is added dropwise under milling until polyglutamic acid is complete Dissolving, and microwave treater microwave reflow treatment 10min is utilized, continue microwave reflow treatment 10min, Ran Houjia after standing 5min Enter 1g sesbania gums and 0.5g hydrogenated palm oils, microwave reflow treatment 10min again after being sufficiently mixed, gained mixture is in 70-80 Moisture is ground at DEG C to volatilize, and produces chitosan oligosaccharide-polyglutamic acid.
Reference examples 1
(1) dispensing：1. cladding：Low-gluten wheat flour 12kg, the black lard 0.8kg of refining, egg 1kg, white sugar 500g, water 5.25kg；2. shortcake material：Low-gluten wheat flour 8kg, egg 2kg, the black lard 1kg of refining；3. fillings：White sugar 8kg, the black lard of refining 2.7kg, green-red shred made of orange peel 250g, tangerine cake 250g, sweet osmanthus 250g, walnut kernel 750g, green plum 250g, rock sugar 750g, shelled peanut 750g, coconut palm Silk 100g, honey 100g；4. the oily 8kg of frying；
(2) skin processed：Black lard, egg, white sugar, water will be first refined to stir, add low-gluten wheat flour be made uniformly, Smooth dough, drop cloth return treacle；
(3) system is crisp：Low-gluten wheat flour, egg, the black lard of refining are mixed thoroughly；
(4) bag is crisp：Press skin 95g, crisp skin 55g and carry out parcel shortcake, after rolling, rolling over and wrap, it is standby to be rolled into strip；
(5) filling processed：By white sugar, refining black lard, rock sugar and honey mix thoroughly, rub through, then add green-red shred made of orange peel, the tangerine of chopping Cake, sweet osmanthus, walnut kernel, green plum, shelled peanut, shredded coconut meat, are fully mixed thoroughly；
(6) it is faric：To wrap it is crisp after the strip that is rolled into cut in half along length, be made bright shortcake, edge of a knife section is upward, is rolled by after flat Into disk, heart of filling is wrapped into, rear every weight 125g is wrapped, the round billet into diameter 6.5-7cm is clapped with hand；
(7) frying：Round billet is placed in iron sieve, a determining deviation is stayed between round billet, at the same the frying in fryer is pre- with oil Iron sieve is put into after hot to 130-135 DEG C, fries to shell sizing and surface is in faint yellow.
Complain and quarrel loudly needs to be cleaned after daily knocking off, and its specific cleaning is：Frying in fryer is natural with oil Room temperature is cooled to, and frying is poured out with oil；Clean rag is immersed in cleaning fluid again, taken out after stirring 5min, by rag It is screwed onto after not dripping and wipes a fryer；Then rag is immersed in clear water, is taken out after stirring 5min, rag is screwed onto and not dripped A fryer is wiped after water, wipes change clear water after terminating every time, repeat this operation, clear water is changed and completes what is complained and quarrel loudly afterwards three times Cleaning.
The preparation of cleaning solution：3g cleaning agents are dissolved in per 150g clear water.
The preparation of cleaning agent：3g hydroxypropyl starch ethers are heated to 115-125 DEG C of insulation grinding 10min, add 0.5g Microcrystalline cellulose and 0.3g D-sorbites, continue, in 115-125 DEG C of insulation grinding 15min, then to add 10g chitosan oligosaccharides-poly Glutamic acid, sealing and standing 3h in -10 DEG C of environment is transferred to after being sufficiently mixed, micro mist finally is made using micronizer, produced clear Clean dose.
The preparation of chitosan oligosaccharide-polyglutamic acid：Deionized water is added dropwise until being completely dissolved into 5g chitosan oligosaccharides under grinding, it is quiet 10g food-grade polyglutamic acids are added after putting 5min, continue that deionized water is added dropwise under milling until polyglutamic acid is complete Dissolving, and microwave treater microwave reflow treatment 10min is utilized, continue microwave reflow treatment 10min after standing 5min, it is fully mixed Microwave reflow treatment 10min, gained mixture are ground to moisture at 70-80 DEG C and volatilized again after conjunction, produce chitosan oligosaccharide-poly Glutamic acid.
Reference examples 2
(1) dispensing：1. cladding：Low-gluten wheat flour 12kg, the black lard 0.8kg of refining, egg 1kg, white sugar 500g, water 5.25kg；2. shortcake material：Low-gluten wheat flour 8kg, egg 2kg, the black lard 1kg of refining；3. fillings：White sugar 8kg, the black lard of refining 2.7kg, green-red shred made of orange peel 250g, tangerine cake 250g, sweet osmanthus 250g, walnut kernel 750g, green plum 250g, rock sugar 750g, shelled peanut 750g, coconut palm Silk 100g, honey 100g；4. the oily 8kg of frying；
(2) skin processed：Black lard, egg, white sugar, water will be first refined to stir, add low-gluten wheat flour be made uniformly, Smooth dough, drop cloth return treacle；
(3) system is crisp：Low-gluten wheat flour, egg, the black lard of refining are mixed thoroughly；
(4) bag is crisp：Press skin 95g, crisp skin 55g and carry out parcel shortcake, after rolling, rolling over and wrap, it is standby to be rolled into strip；
(5) filling processed：By white sugar, refining black lard, rock sugar and honey mix thoroughly, rub through, then add green-red shred made of orange peel, the tangerine of chopping Cake, sweet osmanthus, walnut kernel, green plum, shelled peanut, shredded coconut meat, are fully mixed thoroughly；
(6) it is faric：To wrap it is crisp after the strip that is rolled into cut in half along length, be made bright shortcake, edge of a knife section is upward, is rolled by after flat Into disk, heart of filling is wrapped into, rear every weight 125g is wrapped, the round billet into diameter 6.5-7cm is clapped with hand；
(7) frying：Round billet is placed in iron sieve, a determining deviation is stayed between round billet, at the same the frying in fryer is pre- with oil Iron sieve is put into after hot to 130-135 DEG C, fries to shell sizing and surface is in faint yellow.
Complain and quarrel loudly needs to be cleaned after daily knocking off, and its specific cleaning is：Frying in fryer is natural with oil Room temperature is cooled to, and frying is poured out with oil；Clean rag is immersed in cleaning fluid again, taken out after stirring 5min, by rag It is screwed onto after not dripping and wipes a fryer；Then rag is immersed in clear water, is taken out after stirring 5min, rag is screwed onto and not dripped A fryer is wiped after water, wipes change clear water after terminating every time, repeat this operation, clear water is changed and completes what is complained and quarrel loudly afterwards three times Cleaning.
The preparation of cleaning solution：3g cleaning agents are dissolved in per 150g clear water.
The preparation of cleaning agent：3g hydroxypropyl starch ethers are heated to 115-125 DEG C of insulation grinding 10min, add 0.5g Microcrystalline cellulose and 0.3g D-sorbites, continue 115-125 DEG C insulation grinding 15min, then add 3.33g chitosan oligosaccharides and 6.67g polyglutamic acids, are transferred to sealing and standing 3h in -10 DEG C of environment after being sufficiently mixed, be finally made using micronizer micro- Powder, produce cleaning agent.
Reference examples 3
(1) dispensing：1. cladding：Low-gluten wheat flour 12kg, the black lard 0.8kg of refining, egg 1kg, white sugar 500g, water 5.25kg；2. shortcake material：Low-gluten wheat flour 8kg, egg 2kg, the black lard 1kg of refining；3. fillings：White sugar 8kg, the black lard of refining 2.7kg, green-red shred made of orange peel 250g, tangerine cake 250g, sweet osmanthus 250g, walnut kernel 750g, green plum 250g, rock sugar 750g, shelled peanut 750g, coconut palm Silk 100g, honey 100g；4. the oily 8kg of frying；
(2) skin processed：Black lard, egg, white sugar, water will be first refined to stir, add low-gluten wheat flour be made uniformly, Smooth dough, drop cloth return treacle；
(3) system is crisp：Low-gluten wheat flour, egg, the black lard of refining are mixed thoroughly；
(4) bag is crisp：Press skin 95g, crisp skin 55g and carry out parcel shortcake, after rolling, rolling over and wrap, it is standby to be rolled into strip；
(5) filling processed：By white sugar, refining black lard, rock sugar and honey mix thoroughly, rub through, then add green-red shred made of orange peel, the tangerine of chopping Cake, sweet osmanthus, walnut kernel, green plum, shelled peanut, shredded coconut meat, are fully mixed thoroughly；
(6) it is faric：To wrap it is crisp after the strip that is rolled into cut in half along length, be made bright shortcake, edge of a knife section is upward, is rolled by after flat Into disk, heart of filling is wrapped into, rear every weight 125g is wrapped, the round billet into diameter 6.5-7cm is clapped with hand；
(7) frying：Round billet is placed in iron sieve, a determining deviation is stayed between round billet, at the same the frying in fryer is pre- with oil Iron sieve is put into after hot to 130-135 DEG C, fries to shell sizing and surface is in faint yellow.
Complain and quarrel loudly needs to be cleaned after daily knocking off, and its specific cleaning is：Frying in fryer is natural with oil Room temperature is cooled to, and frying is poured out with oil；Clean rag is immersed in cleaning fluid again, taken out after stirring 5min, by rag It is screwed onto after not dripping and wipes a fryer；Then rag is immersed in clear water, is taken out after stirring 5min, rag is screwed onto and not dripped A fryer is wiped after water, wipes change clear water after terminating every time, repeat this operation, clear water is changed and completes what is complained and quarrel loudly afterwards three times Cleaning.
The preparation of cleaning solution：3g cleaning agents are dissolved in per 150g clear water.
Cleaning agent, which is selected from, founds white Ginger detergent.
Embodiment 3
To embodiment 1, embodiment 2, reference examples 1, reference examples 2,3 made Shou County of reference examples greatly rescue carry out outward appearance record and Sensory test is as a result as follows：
Form：Circle, surface shortcake layer is clear, and centre is in torrent swirl shape.
Color and luster：It is faint yellow uniform.
Tissue：Crust is crisp, and filling is soft.
Taste：It is loose, fragrant and sweet, fruit aromatic flavour.
Embodiment 4
The cleaning performance complained and quarrel loudly in embodiment 1, embodiment 2, reference examples 1, reference examples 2, reference examples 3 is surveyed respectively Fixed, each rinse dosage is 2L, and cleaning performance is as shown in table 1.
The cleaning performance that the embodiment of the present invention of table 1 and reference examples are complained and quarrel loudly
Project Embodiment 1 Embodiment 2 Reference examples 1 Reference examples 2 Reference examples 3
Dirty thing clearance rate/% 99.99 99.99 99.78 98.98 98.24
Cleaning agent residual rate/% 0.01 0.01 0.03 0.06 0.69
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its Equivalent thereof.

Claims (1)

  1. A kind of 1. handmade craft that Shou County is rescued greatly, it is characterised in that：Comprise the following steps：
    (1) dispensing：1. cladding：Low-gluten wheat flour 12kg, the black lard 0.8kg of refining, egg 1kg, white sugar 500g, water 5.25kg； 2. shortcake material：Low-gluten wheat flour 8kg, egg 2kg, the black lard 1kg of refining；3. fillings：White sugar 8kg, the black lard 2.7kg of refining, green grass or young crops Red silk 250g, tangerine cake 250g, sweet osmanthus 250g, walnut kernel 750g, green plum 250g, rock sugar 750g, shelled peanut 750g, shredded coconut meat 100g, Honey 100g；4. the oily 8kg of frying；
    (2) skin processed：Black lard, egg, white sugar, water will be first refined to stir, add low-gluten wheat flour be made it is uniform, smooth Dough, drop cloth return treacle；
    (3) system is crisp：Low-gluten wheat flour, egg, the black lard of refining are mixed thoroughly；
    (4) bag is crisp：Press skin 95g, crisp skin 55g and carry out parcel shortcake, after rolling, rolling over and wrap, it is standby to be rolled into strip；
    (5) filling processed：By white sugar, refining black lard, rock sugar and honey mix thoroughly, rub through, then add the green-red shred made of orange peel of chopping, tangerine cake, Sweet osmanthus, walnut kernel, green plum, shelled peanut, shredded coconut meat, are fully mixed thoroughly；
    (6) it is faric：To wrap it is crisp after the strip that is rolled into cut in half along length, be made bright shortcake, edge of a knife section is upward, and circle is rolled into by after flat Piece, heart of filling is wrapped into, wrap rear every weight 125g, the round billet into diameter 6.5-7cm is clapped with hand；
    (7) frying：Round billet is placed in iron sieve, a determining deviation is stayed between round billet, while the frying in fryer is preheated to oil Iron sieve is put into after 130-135 DEG C, fries to shell sizing and surface is in faint yellow.
CN201710702105.5A 2017-08-16 2017-08-16 The handmade craft that a kind of Shou County is rescued greatly Pending CN107361108A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112006065A (en) * 2019-05-13 2020-12-01 安徽省寿县春申府食品有限公司 Cucumber-flavored jiuxian and preparation method thereof

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CN104489038A (en) * 2015-01-04 2015-04-08 通海康美食品有限公司 Blueberry crisp and processing method thereof

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CN104489038A (en) * 2015-01-04 2015-04-08 通海康美食品有限公司 Blueberry crisp and processing method thereof

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马国刚: "《食品工艺实验与检验技术 第二版》", 30 November 2016, 中国轻工业出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112006065A (en) * 2019-05-13 2020-12-01 安徽省寿县春申府食品有限公司 Cucumber-flavored jiuxian and preparation method thereof

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Application publication date: 20171121