CN108271904A - A kind of leaf lettuce saqima and preparation method thereof - Google Patents
A kind of leaf lettuce saqima and preparation method thereof Download PDFInfo
- Publication number
- CN108271904A CN108271904A CN201810097168.7A CN201810097168A CN108271904A CN 108271904 A CN108271904 A CN 108271904A CN 201810097168 A CN201810097168 A CN 201810097168A CN 108271904 A CN108271904 A CN 108271904A
- Authority
- CN
- China
- Prior art keywords
- parts
- leaf lettuce
- powder
- leaf
- saqima
- 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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Links
- 235000015802 Lactuca sativa var crispa Nutrition 0.000 title claims abstract description 40
- 240000004201 Lactuca sativa var. crispa Species 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims description 9
- 239000000843 powder Substances 0.000 claims abstract description 30
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 13
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products 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 abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 229920002261 Corn starch Polymers 0.000 claims abstract description 12
- 239000008120 corn starch Substances 0.000 claims abstract description 12
- 229940099112 cornstarch Drugs 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000006188 syrup Substances 0.000 claims description 20
- 235000020357 syrup Nutrition 0.000 claims description 20
- 235000012149 noodles Nutrition 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 241000208822 Lactuca Species 0.000 claims description 4
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 2
- 239000008188 pellet Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000010977 jade Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- -1 Sesquiterpene lactones compound Chemical class 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229930009674 sesquiterpene lactone Natural products 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000003648 triterpenes Chemical class 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
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
Abstract
The invention discloses a kind of leaf lettuce saqimas, including following raw material：40 50 parts of high-strength flour, 15 25 parts of leaf lettuce powder, 15 25 parts of cornstarch, 70 80 parts of egg, 35 parts of baking powder, 60 70 parts of maltose.The present invention is crushed using natural leaf lettuce, then is combined with traditional saqima formula, leaf lettuce saqima new product full of nutrition is made, unique in taste, quality is crisp, while having good health-care effect.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of leaf lettuce saqima and preparation method thereof.
Background technology
Manchu's tradition cake saqima also known as saqima, golden yellow color, aromatic flavour, soft mouth feel are crisp, deep by vast
Consumer's likes.But have the shortcomings that high oil and high sugar.Therefore exploitation health-care nutritive cookies becomes the heat of research
Point.
Leaf lettuce is described as " green is smart " by gourmet, contains calcium, triterpenes, flavonoids and Sesquiterpene lactones compound
Equal substances have the function of antihypertensive diuretic, expansion blood vessel etc..Powder is made in leaf lettuce, silty is fine and smooth, and colorful green can assign sand
The natural green color and luster of fine jade agate and functional health effect.
Invention content
For above-mentioned present situation, the object of the present invention is to provide a kind of leaf lettuce saqimas and preparation method thereof.
The technical solution adopted by the present invention is that：
A kind of leaf lettuce saqima, including following raw material：40-50 parts of high-strength flour, 15-25 parts of leaf lettuce powder, jade
15-25 parts of rice starch, 70-80 parts of egg, 3-5 parts of baking powder, 60-70 parts of maltose.
Preferably, the leaf lettuce saqima, including following raw material：45 parts of high-strength flour, 20 parts of leaf lettuce powder,
20 parts of cornstarch, 75 parts of egg, 4 parts of baking powder, 65 parts of maltose.
It is made it is highly preferred that the leaf lettuce powder is crushed by lettuce tender leaf.
It is highly preferred that the lettuce leaf meal pellet diameter is 30-50 mesh.
The present invention also provides the preparation methods of above-mentioned leaf lettuce saqima, include the following steps：
(1) high-strength flour, leaf lettuce powder, cornstarch are uniformly mixed, are poured into basin；
(2) egg is broken up and is added in basin together with baking powder, at the uniform velocity stir 5-6min, and at dough leavening 120-
150min；
(3) dough of provocation is rolled into musculus cutaneus and carries out secondary provocation, proofing period 100-120min, musculus cutaneus thickness is 2-
3mm；
(4) musculus cutaneus of secondary provocation is cut into strip, length 4-5cm, width 3-4mm；
(5) vegetable oil is poured into pot, is heated to 170-175 DEG C, and the noodles cut are put into pot and are fried, wait for face
Item is floated to oil meter face, is pulled out, is drained；
(6) it takes maltose to be put into boiler, is heated to 110-115 DEG C and carries out being brewed into syrup, the tanning time is 25-
30min is kept stirring during tanning；
(7) boiled syrup is poured and carries out wrapping up in syrup on the noodles fried；
(8) noodles for wrapping syrup are put into molding die and are shaped, packed after cooling.
The beneficial effects of the invention are as follows：The present invention is crushed using natural leaf lettuce, then is matched with traditional saqima
Side combines, and leaf lettuce saqima new product full of nutrition is made, and unique in taste, quality is crisp, while there is good health care to make
With.
Specific implementation mode
For a further understanding of the present invention, the preferred embodiment of the invention is described with reference to embodiment, still
It should be appreciated that these descriptions are only the feature and advantage further illustrated the present invention, rather than to the claims in the present invention
Limitation.
Embodiment 1
A kind of leaf lettuce saqima, including following raw material：40 parts of high-strength flour, 15 parts of leaf lettuce powder, cornstarch
15 parts, 70 parts of egg, 3 parts of baking powder, 60 parts of maltose.
The preparation method of above-mentioned leaf lettuce saqima, includes the following steps：
(1) high-strength flour, leaf lettuce powder, cornstarch are uniformly mixed, are poured into basin；
(2) egg is broken up and is added in basin together with baking powder, at the uniform velocity stir 5min, and at dough leavening 120min；
(3) dough of provocation is rolled into musculus cutaneus and carries out secondary provocation, proofing period 100min, musculus cutaneus thickness is 2mm；
(4) musculus cutaneus of secondary provocation is cut into strip, length 4cm, width 3mm；
(5) vegetable oil is poured into pot, is heated to 170 DEG C, the noodles cut are put into pot and are fried, and waits for that noodles float
It to oil meter face, pulls out, drains；
(6) it takes maltose to be put into boiler, is heated to 110 DEG C and carries out being brewed into syrup, the tanning time is 25min, is endured
It is kept stirring during system；
(7) boiled syrup is poured and carries out wrapping up in syrup on the noodles fried；
(8) noodles for wrapping syrup are put into molding die and are shaped, packed after cooling.
Embodiment 2
A kind of leaf lettuce saqima, including following raw material：45 parts of high-strength flour, 20 parts of leaf lettuce powder, cornstarch
20 parts, 75 parts of egg, 4 parts of baking powder, 65 parts of maltose.
The preparation method of above-mentioned leaf lettuce saqima, includes the following steps：
(1) high-strength flour, leaf lettuce powder, cornstarch are uniformly mixed, are poured into basin；
(2) egg is broken up and is added in basin together with baking powder, at the uniform velocity stir 5.5min, and at dough leavening
135min；
(3) dough of provocation is rolled into musculus cutaneus and carries out secondary provocation, proofing period 110min, musculus cutaneus thickness is 2.5mm；
(4) musculus cutaneus of secondary provocation is cut into strip, length 4.5cm, width 3.5mm；
(5) vegetable oil is poured into pot, is heated to 173 DEG C, the noodles cut are put into pot and are fried, and waits for that noodles float
It to oil meter face, pulls out, drains；
(6) it takes maltose to be put into boiler, is heated to 113 DEG C and carries out being brewed into syrup, the tanning time is 28min, is endured
It is kept stirring during system；
(7) boiled syrup is poured and carries out wrapping up in syrup on the noodles fried；
(8) noodles for wrapping syrup are put into molding die and are shaped, packed after cooling.
Embodiment 3
A kind of leaf lettuce saqima, including following raw material：50 parts of high-strength flour, 25 parts of leaf lettuce powder, cornstarch
25 parts, 80 parts of egg, 5 parts of baking powder, 70 parts of maltose.
The preparation method of above-mentioned leaf lettuce saqima, includes the following steps：
(1) high-strength flour, leaf lettuce powder, cornstarch are uniformly mixed, are poured into basin；
(2) egg is broken up and is added in basin together with baking powder, at the uniform velocity stir 6min, and at dough leavening 150min；
(3) dough of provocation is rolled into musculus cutaneus and carries out secondary provocation, proofing period 120min, musculus cutaneus thickness is 3mm；
(4) musculus cutaneus of secondary provocation is cut into strip, length 5cm, width 4mm；
(5) vegetable oil is poured into pot, is heated to 173 DEG C, the noodles cut are put into pot and are fried, and waits for that noodles float
It to oil meter face, pulls out, drains；
(6) it takes maltose to be put into boiler, is heated to 113 DEG C and carries out being brewed into syrup, the tanning time is 28min, is endured
It is kept stirring during system；
(7) boiled syrup is poured and carries out wrapping up in syrup on the noodles fried；
(8) noodles for wrapping syrup are put into molding die and are shaped, packed after cooling.
Claims (5)
1. a kind of leaf lettuce saqima, it is characterised in that including following raw material：40-50 parts of high-strength flour, leaf lettuce powder 15-
25 parts, 15-25 parts of cornstarch, 70-80 parts of egg, 3-5 parts of baking powder, 60-70 parts of maltose.
2. leaf lettuce saqima according to claim 1, it is characterised in that including following raw material：High-strength flour 45
Part, 20 parts of leaf lettuce powder, 20 parts of cornstarch, 75 parts of egg, 4 parts of baking powder, 65 parts of maltose.
3. leaf lettuce saqima according to claim 1 or 2, it is characterised in that the leaf lettuce powder is by lettuce tender leaf powder
It is broken to be made.
4. leaf lettuce saqima according to claim 1 or 2, it is characterised in that the lettuce leaf meal pellet diameter is 30-50
Mesh.
5. the preparation method of leaf lettuce saqima according to claim 1 or 2, it is characterised in that include the following steps：
(1) high-strength flour, leaf lettuce powder, cornstarch are uniformly mixed, are poured into basin；
(2) egg is broken up and is added in basin together with baking powder, at the uniform velocity stir 5-6min, and at dough leavening 120-
150min；
(3) dough of provocation is rolled into musculus cutaneus and carries out secondary provocation, proofing period 100-120min, musculus cutaneus thickness is 2-3mm；
(4) musculus cutaneus of secondary provocation is cut into strip, length 4-5cm, width 3-4mm；
(5) vegetable oil is poured into pot, is heated to 170-175 DEG C, the noodles cut are put into pot and are fried, and waits for that noodles float
It to oil meter face, pulls out, drains；
(6) it taking maltose to be put into boiler, is heated to 110-115 DEG C and carries out being brewed into syrup, the tanning time is 25-30min,
It is kept stirring during tanning；
(7) boiled syrup is poured and carries out wrapping up in syrup on the noodles fried；
(8) noodles for wrapping syrup are put into molding die and are shaped, packed after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810097168.7A CN108271904A (en) | 2018-01-31 | 2018-01-31 | A kind of leaf lettuce saqima and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810097168.7A CN108271904A (en) | 2018-01-31 | 2018-01-31 | A kind of leaf lettuce saqima and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108271904A true CN108271904A (en) | 2018-07-13 |
Family
ID=62807108
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810097168.7A Withdrawn CN108271904A (en) | 2018-01-31 | 2018-01-31 | A kind of leaf lettuce saqima and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108271904A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105981792A (en) * | 2016-03-16 | 2016-10-05 | 胡春蕊 | Chayote liver-soothing cough-relieving lettuce cake and preparation method thereof |
| CN106798065A (en) * | 2016-12-16 | 2017-06-06 | 山西农业大学 | A kind of coarse cereals saqima and preparation method thereof |
-
2018
- 2018-01-31 CN CN201810097168.7A patent/CN108271904A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105981792A (en) * | 2016-03-16 | 2016-10-05 | 胡春蕊 | Chayote liver-soothing cough-relieving lettuce cake and preparation method thereof |
| CN106798065A (en) * | 2016-12-16 | 2017-06-06 | 山西农业大学 | A kind of coarse cereals saqima and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 匿名: ""原来沙琪玛自己在家也能做，而且超简单"", 《搜狐》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180713 |
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| WW01 | Invention patent application withdrawn after publication |