CN112471320A - Mulberry leaf caramel treats and preparation method thereof - Google Patents
Mulberry leaf caramel treats and preparation method thereof Download PDFInfo
- Publication number
- CN112471320A CN112471320A CN202011515328.9A CN202011515328A CN112471320A CN 112471320 A CN112471320 A CN 112471320A CN 202011515328 A CN202011515328 A CN 202011515328A CN 112471320 A CN112471320 A CN 112471320A
- Authority
- CN
- China
- Prior art keywords
- mulberry leaf
- caramel treats
- strips
- mulberry
- egg
- 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
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 108
- 240000000249 Morus alba Species 0.000 title claims abstract description 107
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 title claims abstract description 54
- 235000013736 caramel Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 235000013601 eggs Nutrition 0.000 claims abstract description 45
- 239000000203 mixture Substances 0.000 claims abstract description 25
- 239000006188 syrup Substances 0.000 claims abstract description 23
- 235000020357 syrup Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 15
- 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 14
- 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 14
- 238000005520 cutting process Methods 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 235000012149 noodles Nutrition 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 238000005096 rolling process Methods 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 238000004898 kneading Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000005187 foaming Methods 0.000 claims abstract description 7
- 238000003825 pressing Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 29
- 238000001035 drying Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 3
- 230000002618 waking effect Effects 0.000 claims description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 2
- 241000255789 Bombyx mori Species 0.000 description 1
- 101001018064 Homo sapiens Lysosomal-trafficking regulator Proteins 0.000 description 1
- 102100033472 Lysosomal-trafficking regulator Human genes 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 235000010703 Modiola caroliniana Nutrition 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of diet articles, in particular to a mulberry leaf caramel treats and a preparation method thereof, wherein the preparation method comprises the following steps: s1, putting the native eggs into a container, and foaming for 10 minutes at the speed of 200 times/minute by using a beater at normal temperature to form egg liquid; s2, cleaning fresh mulberry leaves, airing until the surfaces are dry, then putting the dried mulberry leaves into an oven to be baked into dry mulberry leaf slices, and then grinding the dry mulberry leaf slices into mulberry leaf powder; s3, adding caramel treats flour, mulberry leaf powder and water into the egg liquid, and then uniformly kneading and leavening; s4, rolling the proofed noodles to be 2mm thick, cutting the noodles into strips with the width of 10mm and the length of 100mm, frying the strips in a pot for 40-50S, taking the fried strips out of the pot after the bubbles appear on the surface, and cooling the fried strips into egg mulberry leaves; s5, boiling maltose, honey and water into sticky syrup, mixing the syrup with the egg mulberry leaf strips, putting the mixture into a die after uniform mixing, pressing the mixture until the surface is flat, and cutting the mixture into blocks by using a cutter to form the mulberry leaf caramel treats.
Description
Technical Field
The invention relates to the technical field of diet articles, in particular to a mulberry leaf caramel treats and a preparation method thereof.
Background
The Ningnan county is silk, the silkworm county in China has a mulberry planting area of more than 20 ten thousand acres, the mulberry leaves and the mulberries are abundant in yield, but the Ningnan county has single development on accessory products of the mulberry, the mulberry resources are not fully utilized, the caramel treats are popular foods, and the caramel treats which use the mulberry leaves as raw materials do not appear in the caramel treats, so that a method for preparing the mulberry leaf caramel treats is needed to be provided to fully utilize regional resources, the regional economy is rapidly increased, and the mulberry leaf caramel treats with good taste are prepared.
Disclosure of Invention
The invention aims to provide a mulberry leaf caramel treats and a preparation method thereof, and solves the problems that the use of mulberry leaves in the food industry is limited and the development means of mulberry leaf products is single.
In order to solve the above technical problem, a first technical solution adopted by the present invention is as follows:
a mulberry leaf caramel treats is prepared from the following raw materials: mulberry leaves, native eggs, flour, oil, maltose and honey.
The second technical scheme adopted by the invention is as follows:
a method for making the mulberry leaf caramel treats as claimed in claim 1, comprising the steps of:
s1, putting the native eggs into a container, and foaming for 10 minutes at the speed of 200 times/minute by using a beater at normal temperature to form egg liquid;
s2, cleaning fresh mulberry leaves, airing until the surfaces are dry, then putting the dried mulberry leaves into an oven to be baked into dry mulberry leaf slices, and then grinding the dry mulberry leaf slices into mulberry leaf powder;
s3, adding caramel treats flour, mulberry leaf powder and water into the egg liquid, and then uniformly kneading and leavening;
s4, rolling the proofed noodles to be 2mm thick, cutting the noodles into strips with the width of 10mm and the length of 100mm, frying the strips in a pot for 40-50S, taking the fried strips out of the pot after the bubbles appear on the surface, and cooling the fried strips into egg mulberry leaves;
s5, boiling maltose, honey and water into sticky syrup, mixing the syrup with the egg mulberry leaf strips, putting the mixture into a die after uniform mixing, pressing the mixture until the surface is flat, and cutting the mixture into blocks by using a cutter to form the mulberry leaf caramel treats.
The further technical scheme is that the number of the used native eggs is 30, 200g of water is added, and the mass ratio of the mulberry leaf powder to the caramel treats flour is 0.8: 1.
The further technical scheme is that the washed mulberry leaves are aired until no water drops are attached to the surfaces, namely the surfaces are judged to be dry, and then baking and grinding are carried out.
The further technical proposal is that the baking temperature in the oven in S2 is 260 ℃ to 280 ℃, and the baking time is 2 hours to 2 hours and 20 minutes.
The further technical proposal is that the waking time in S3 is 1-1.5 hours.
The further technical scheme is that the frying temperature in S4 is 360-380 ℃, and the egg mulberry leaf strips are continuously turned over by using the colander in the frying process.
The further technical scheme is that 1500g of maltose, 150g of honey and 80g of water are decocted to prepare syrup in S5, and the syrup and the egg mulberry leaf strips can be mixed when the syrup temperature is 108 ℃.
The further technical proposal is that the width of the blocky mulberry leaf caramel treats is 10mm, and the length is 30 mm.
Compared with the prior art, the invention has the beneficial effects that: the caramel treats prepared by the mulberry leaves are prepared into the caramel treats, local advantageous mulberry resources are fully utilized, the mulberry leaf resources are widely used and more comprehensively developed, the prepared caramel treats keep the original purple red of the mulberry leaves, the desire to eat is greatly met from the aspect of color, the flavor of the product is good, the quality guarantee period is about 20 days, and the caramel treats is suitable for local marketing and short-distance transportation and sale.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1:
the embodiment provides a method for making mulberry leaf caramel treats, which comprises the following steps:
s1, putting the native eggs into a container, and foaming for 10 minutes at the speed of 200 times/minute by using a beater at normal temperature to form egg liquid;
s2, cleaning fresh mulberry leaves, airing until the surfaces are dry, then putting the dried mulberry leaves into an oven to be baked into dry mulberry leaf slices, and then grinding the dry mulberry leaf slices into mulberry leaf powder;
s3, adding caramel treats flour, mulberry leaf powder and water into the egg liquid, and then uniformly kneading and leavening the dough for 1-1.5 hours;
s4, rolling the proofed noodles to be 2mm thick, cutting the noodles into strips with the width of 10mm and the length of 100mm, frying the strips in a pot for 40-50S, taking the fried strips out of the pot after the bubbles appear on the surface, and cooling the fried strips into egg mulberry leaves;
s5, boiling maltose, honey and water into sticky syrup, mixing the syrup with the egg mulberry leaf strips, putting the mixture into a die after uniform mixing, pressing the mixture until the surface is flat, and cutting the mixture into blocks by using a cutter to form the mulberry leaf caramel treats.
Wherein the number of the local eggs is 30, 200g of water is added, and the mass ratio of the mulberry leaf powder to the caramel treats flour is 0.8: 1.
And drying the cleaned mulberry leaves until no water drops are attached to the surfaces, namely judging that the surfaces are dry, and then baking and grinding.
The baking temperature in the oven in S2 is 260 ℃ and 280 ℃, and the baking time is 2 hours to 2 hours and 20 minutes.
The frying temperature in S4 is 360-380 ℃, and the egg mulberry leaf strips are continuously turned over by the colander in the frying process.
S5, 1500g of maltose, 150g of honey and 80g of water are used for boiling to prepare syrup, and the syrup and the egg mulberry leaf strips can be mixed when the syrup temperature is 108 ℃.
The block-shaped mulberry leaf caramel treats have the width of 10mm and the length of 30 mm.
Example 2:
the embodiment provides a method for making mulberry leaf caramel treats, which comprises the following steps:
s1, putting 30 native eggs into a container, and foaming for 10 minutes at the speed of 200 times/minute by using a beater at normal temperature to form egg liquid;
s2, cleaning fresh mulberry leaves, airing until the surfaces are dry (namely the surfaces are not wet to the touch), putting the leaves into an oven, baking the leaves for 2 hours and 20 minutes at the temperature of 260 ℃ to form dry mulberry leaf slices, and then grinding the dry mulberry leaf slices into mulberry leaf powder;
s3, adding 300g of caramel treats flour, 240g of mulberry leaf powder and 200g of water into the egg liquid, uniformly kneading the mixture, and standing the kneaded mixture for 1 hour;
s4, rolling the proofed noodles to 2mm thick by using a rolling pin, cutting the noodles into strips with the width of 10mm and the length of 100mm, frying the strips in a pot at the temperature of 360 ℃ for 50S, taking the fried strips out of the pot after the bubbles appear on the surface, and cooling the fried strips into egg-mulberry leaves;
s5, boiling 1500g of maltose, 150g of honey and 80g of water to obtain syrup in an adhesion state (the adhesion state can be determined when the temperature is detected to reach 108 ℃), mixing the syrup with the egg mulberry leaf strips, putting the mixture into a mould after uniform mixing, pressing the mixture until the surface is flat, and cutting the mixture into blocks by using a cutter to form the mulberry leaf caramel treats with the width of 10mm and the length of 30 mm.
Example 3:
the embodiment provides a method for making mulberry leaf caramel treats, which comprises the following steps:
s1, putting 30 native eggs into a container, and foaming for 10 minutes at the speed of 200 times/minute by using a beater at normal temperature to form egg liquid;
s2, cleaning fresh folium Mori, sun-drying until its surface is dry (i.e. its surface does not wet hands), and baking in oven at 280 deg.C for 2 hr to obtain folium Mori dry sheet;
s3, adding 300g of caramel treats flour, 240g of mulberry leaf powder and 200g of water into the egg liquid, uniformly kneading the mixture, and standing the kneaded mixture for 1.5 hours;
s4, rolling the proofed noodles to 2mm thick by using a rolling pin, cutting the noodles into strips with the width of 10mm and the length of 100mm, frying the strips in a pot at the temperature of 380 ℃ for 40S, taking the fried strips out of the pot after the bubbles appear on the surface, and cooling the fried strips into egg-mulberry leaves;
s5, boiling 1500g of maltose, 150g of honey and 80g of water to obtain syrup in an adhesion state (the adhesion state can be determined when the temperature is detected to reach 108 ℃), mixing the syrup with the egg mulberry leaf strips, putting the mixture into a mould after uniform mixing, pressing the mixture until the surface is flat, and cutting the mixture into blocks by using a cutter to form the mulberry leaf caramel treats with the width of 10mm and the length of 30 mm.
Example 4:
the embodiment provides a method for making mulberry leaf caramel treats, which comprises the following steps:
s1, putting 30 native eggs into a container, and foaming for 10 minutes at the speed of 200 times/minute by using a beater at normal temperature to form egg liquid;
s2, cleaning fresh folium Mori, sun-drying until its surface is dry (i.e. its surface does not wet hands), and baking in an oven at 270 deg.C for 2 hr and 10 min to obtain folium Mori dry sheet;
s3, adding 300g of caramel treats flour, 240g of mulberry leaf powder and 200g of water into the egg liquid, uniformly kneading dough, and standing for 1.2 hours after kneading the dough;
s4, rolling the proofed noodles to 2mm thick by using a rolling pin, cutting the noodles into strips with the width of 10mm and the length of 100mm, frying the strips in a pot at the temperature of 370 ℃ for 45S, frying the strips until the surfaces of the strips are soaked, and then taking the strips out of the pot and cooling the strips into egg-mulberry leaves;
s5, boiling 1500g of maltose, 150g of honey and 80g of water to obtain syrup in an adhesion state (the adhesion state can be determined when the temperature is detected to reach 108 ℃), mixing the syrup with the egg mulberry leaf strips, putting the mixture into a mould after uniform mixing, pressing the mixture until the surface is flat, and cutting the mixture into blocks by using a cutter to form the mulberry leaf caramel treats with the width of 10mm and the length of 30 mm.
Example 5:
this example provides a mulberry leaf caramel treats, made according to the method of any one of examples 1-4, comprising the following raw materials: mulberry leaves, native eggs, flour, oil, maltose and honey.
The caramel treats prepared by the mulberry leaves are prepared into the caramel treats, local advantageous mulberry resources are fully utilized, the mulberry leaf resources are widely used and more comprehensively developed, the prepared caramel treats keep the original purple red of the mulberry leaves, the desire to eat is greatly met from the aspect of color, the flavor of the product is good, the quality guarantee period is about 20 days, and the caramel treats is suitable for local marketing and short-distance transportation and sale.
The local resources in Ningnan county can be fully utilized by the method, so that the method realizes zero breakthrough in the aspect of baking cakes, local farmhouses are adopted to raise the native eggs in a scattered manner, the flour is naturally foamed, the mulberry leaves are added, the original mauve of the mulberry leaves is kept, the extracted maltose is used, no food additive is added, the taste is good, the eating is very healthy, the method is different from other Shaqima, the local specialty brand in Ningnan county can be more shown, and the method is a brickwork for building cultural tourism in Ningnan county.
Although the invention has been described herein with reference to a number of illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure. More specifically, various variations and modifications are possible in the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure and claims of this application. In addition to variations and modifications in the component parts and/or arrangements, other uses will also be apparent to those skilled in the art.
Claims (9)
1. The mulberry leaf caramel treats are characterized by being prepared from the following raw materials: mulberry leaves, native eggs, flour, oil, maltose and honey.
2. The method for making the mulberry leaf caramel treats as claimed in claim 1, which is characterized by comprising the following steps:
s1, putting the native eggs into a container, and foaming for 10 minutes at the speed of 200 times/minute by using a beater at normal temperature to form egg liquid;
s2, cleaning fresh mulberry leaves, airing until the surfaces are dry, then putting the dried mulberry leaves into an oven to be baked into dry mulberry leaf slices, and then grinding the dry mulberry leaf slices into mulberry leaf powder;
s3, adding caramel treats flour, mulberry leaf powder and water into the egg liquid, and then uniformly kneading and leavening;
s4, rolling the proofed noodles to be 2mm thick, cutting the noodles into strips with the width of 10mm and the length of 100mm, frying the strips in a pot for 40-50S, taking the fried strips out of the pot after the bubbles appear on the surface, and cooling the fried strips into egg mulberry leaves;
s5, boiling maltose, honey and water into sticky syrup, mixing the syrup with the egg mulberry leaf strips, putting the mixture into a die after uniform mixing, pressing the mixture until the surface is flat, and cutting the mixture into blocks by using a cutter to form the mulberry leaf caramel treats.
3. The method for making mulberry leaf caramel treats according to claim 2, wherein the method comprises the following steps: the number of the native eggs is 30, 200g of water is added, and the mass ratio of the mulberry leaf powder to the caramel treats flour is 0.8: 1.
4. The method for making mulberry leaf caramel treats according to claim 2, wherein the method comprises the following steps: and drying the cleaned mulberry leaves until no water drops are attached to the surfaces, namely judging that the surfaces are dry, and then baking and grinding.
5. The method for making mulberry leaf caramel treats according to claim 2, wherein the method comprises the following steps: the baking temperature in the oven in S2 is 260 ℃ and 280 ℃, and the baking time is 2 hours to 2 hours and 20 minutes.
6. The method for making mulberry leaf caramel treats according to claim 2, wherein the method comprises the following steps: the waking time in S3 is 1-1.5 hr.
7. The method for making mulberry leaf caramel treats according to claim 2, wherein the method comprises the following steps: the frying temperature in S4 is 360-380 ℃, and the egg mulberry leaf strips are continuously turned over by the colander in the frying process.
8. The method for making mulberry leaf caramel treats according to claim 2, wherein the method comprises the following steps: s5, 1500g of maltose, 150g of honey and 80g of water are used for boiling to prepare syrup, and the syrup and the egg mulberry leaf strips can be mixed when the syrup temperature is 108 ℃.
9. The method for making mulberry leaf caramel treats according to claim 2, wherein the method comprises the following steps: the block-shaped mulberry leaf caramel treats have the width of 10mm and the length of 30 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011515328.9A CN112471320A (en) | 2020-12-21 | 2020-12-21 | Mulberry leaf caramel treats and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011515328.9A CN112471320A (en) | 2020-12-21 | 2020-12-21 | Mulberry leaf caramel treats and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112471320A true CN112471320A (en) | 2021-03-12 |
Family
ID=74915211
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011515328.9A Pending CN112471320A (en) | 2020-12-21 | 2020-12-21 | Mulberry leaf caramel treats and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112471320A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471319A (en) * | 2020-12-21 | 2021-03-12 | 杨春权 | Mulberry caramel treats and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449689A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Mulberry leaf nutrient biscuit and production method thereof |
| CN101919480A (en) * | 2009-11-25 | 2010-12-22 | 杨晓勇 | Baking-type Sachima and production method thereof |
| CN102550622A (en) * | 2012-02-14 | 2012-07-11 | 张路 | Preparation method of mulberry leaf powder bread |
| CN103598392A (en) * | 2013-11-11 | 2014-02-26 | 四川大学 | Folium mori pea-flour cakes and preparation method thereof |
| CN104106723A (en) * | 2014-07-24 | 2014-10-22 | 林旭虹 | Mulberry leaf and hawthorn cake and preparation method thereof |
| CN104472844A (en) * | 2015-01-04 | 2015-04-01 | 通海康美食品有限公司 | Tartary buckwheat meringue caramel treats and processing method thereof |
| CN105166276A (en) * | 2015-09-10 | 2015-12-23 | 贵州牛来香实业有限公司 | Fresh flower caramel treats and preparation method thereof |
| CN107712242A (en) * | 2017-11-05 | 2018-02-23 | 李红光 | A kind of crisp production method of mulberry leaf |
| CN112471319A (en) * | 2020-12-21 | 2021-03-12 | 杨春权 | Mulberry caramel treats and preparation method thereof |
-
2020
- 2020-12-21 CN CN202011515328.9A patent/CN112471320A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449689A (en) * | 2008-12-25 | 2009-06-10 | 广东省农业科学院农业生物技术研究所 | Mulberry leaf nutrient biscuit and production method thereof |
| CN101919480A (en) * | 2009-11-25 | 2010-12-22 | 杨晓勇 | Baking-type Sachima and production method thereof |
| CN102550622A (en) * | 2012-02-14 | 2012-07-11 | 张路 | Preparation method of mulberry leaf powder bread |
| CN103598392A (en) * | 2013-11-11 | 2014-02-26 | 四川大学 | Folium mori pea-flour cakes and preparation method thereof |
| CN104106723A (en) * | 2014-07-24 | 2014-10-22 | 林旭虹 | Mulberry leaf and hawthorn cake and preparation method thereof |
| CN104472844A (en) * | 2015-01-04 | 2015-04-01 | 通海康美食品有限公司 | Tartary buckwheat meringue caramel treats and processing method thereof |
| CN105166276A (en) * | 2015-09-10 | 2015-12-23 | 贵州牛来香实业有限公司 | Fresh flower caramel treats and preparation method thereof |
| CN107712242A (en) * | 2017-11-05 | 2018-02-23 | 李红光 | A kind of crisp production method of mulberry leaf |
| CN112471319A (en) * | 2020-12-21 | 2021-03-12 | 杨春权 | Mulberry caramel treats and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张玉等: "桑葚干沙琪玛制作工艺优化", 《食品安全质量检测学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471319A (en) * | 2020-12-21 | 2021-03-12 | 杨春权 | Mulberry caramel treats and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110278980A (en) | A kind of Queensland nut snowflake shortcake and preparation method thereof | |
| CN102630719B (en) | Preserved vegetable flaky pastry and production method thereof | |
| CN103598508A (en) | Frozen uncooked steamed stuffed buns and production method thereof | |
| CN103125552A (en) | Edible pawpaw and lycium bread and preparation method thereof | |
| CN105053129A (en) | Crisp biscuit | |
| CN104381397A (en) | Biscuit and preparation process thereof | |
| CN104757059A (en) | Processing method of fingered citron cakes | |
| CN112471320A (en) | Mulberry leaf caramel treats and preparation method thereof | |
| KR101220418B1 (en) | Rice flour mixed with soybean flour and method for manufacturing the rice cracker made with the rice flour | |
| CN109287702A (en) | A kind of crisp short cakes with sesame baking method | |
| CN107156250B (en) | Crisp biscuit and making method thereof | |
| CN112471319A (en) | Mulberry caramel treats and preparation method thereof | |
| CN102845502A (en) | preparation method of pea polypeptide cake | |
| JP5771385B2 (en) | Arranged mix of hot cake mix and premix food | |
| Seetharaman | Pretzel production and quality control | |
| CN103504181A (en) | Pumpkin bun and preparation method thereof | |
| KR101457265B1 (en) | Manufacturing method of nonglutinous rice cake for frying only | |
| CN109744462A (en) | A kind of fruits and vegetables steam bread and preparation method thereof | |
| CN108244191B (en) | Preparation method of orange-flavored potato crisps | |
| KR20140021905A (en) | Manufacturing method of non-glutinous rice dumpling | |
| CN104757055A (en) | Cakes made from roses, corncobs and rice flour and used for nourishing yin and making method of cakes | |
| CN110521920A (en) | A kind of glutinous rice steamed dumplings and preparation method | |
| KR20190093914A (en) | Meringue composite, manufacturing method of the meringue and meringue confectionery | |
| Martin et al. | Flours made from edible yams (Dioscorea spp.) as a substitute for wheat flour | |
| JPS642335B2 (en) |
Legal Events
| 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210312 |