CN113995043A - Novel caramel treats and preparation method thereof - Google Patents
Novel caramel treats and preparation method thereof Download PDFInfo
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- CN113995043A CN113995043A CN202111372796.XA CN202111372796A CN113995043A CN 113995043 A CN113995043 A CN 113995043A CN 202111372796 A CN202111372796 A CN 202111372796A CN 113995043 A CN113995043 A CN 113995043A
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- 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 40
- 235000013736 caramel Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 59
- 235000019713 millet Nutrition 0.000 claims abstract description 59
- 239000002994 raw material Substances 0.000 claims abstract description 27
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 24
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 21
- 244000182691 Echinochloa frumentacea Species 0.000 claims abstract description 19
- 235000008247 Echinochloa frumentacea Nutrition 0.000 claims abstract description 19
- 235000014121 butter Nutrition 0.000 claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 12
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 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 7
- 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 7
- 239000011324 bead Substances 0.000 claims abstract description 7
- 235000013601 eggs Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims description 13
- 108010068370 Glutens Proteins 0.000 claims description 12
- 235000021312 gluten Nutrition 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 230000001007 puffing effect Effects 0.000 claims description 12
- 238000004898 kneading Methods 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 235000010208 anthocyanin Nutrition 0.000 abstract description 2
- 229930002877 anthocyanin Natural products 0.000 abstract description 2
- 239000004410 anthocyanin Substances 0.000 abstract description 2
- 150000004636 anthocyanins Chemical class 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000011701 zinc Substances 0.000 abstract 1
- 229910052725 zinc Inorganic materials 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 4
- 239000010699 lard oil Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- ACTIUHUUMQJHFO-UHFFFAOYSA-N Coenzym Q10 Natural products COC1=C(OC)C(=O)C(CC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UHFFFAOYSA-N 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000017471 coenzyme Q10 Nutrition 0.000 description 1
- ACTIUHUUMQJHFO-UPTCCGCDSA-N coenzyme Q10 Chemical compound COC1=C(OC)C(=O)C(C\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UPTCCGCDSA-N 0.000 description 1
- 229940110767 coenzyme Q10 Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention provides novel caramel treats and a preparation method thereof, and relates to the technical field of food production. The novel caramel treats are prepared by weighing the following raw materials in parts by weight: 6-8 parts of black millet, 12-14 parts of green millet, 15-17 parts of white millet, 23-25 parts of yellow millet, 24-26 parts of low-gluten flour, 1-2 parts of eggs, 3-5 parts of animal butter, 2-4 parts of lard, 5-7 parts of vegetable oil, 3-5 parts of white granulated sugar, 5-6 parts of maltose, 0.5-0.7 part of fruity puffed beads and 0.5-0.7 part of a baking soda and baking powder mixture. The formula of the invention selects various high-quality environment-friendly grains as a basic formula, so that the product is richer in nutrition and more colorful in appearance, and the technical inventor considers the intake of microelements such as calcium, iron, zinc, anthocyanin and the like from the consideration of the health of eaters, so that the eaters can taste delicious food and simultaneously take more microelements into the formula product of the invention to meet the requirements of the body on the microelements.
Description
Technical Field
The invention relates to the technical field of food production, in particular to a novel caramel treats and a preparation method thereof.
Background
Saqima, also written as "saqima", etc., is a transliteration of full speech. The preparation method comprises frying noodles, mixing with sugar, and making into small pieces. The candied fritter has the characteristics of beige color, loose and soft mouthfeel, sweet and delicious taste and rich fragrance of sweet osmanthus honey.
In the prior art, the formula of the caramel treats is simple, more trace elements cannot be ingested, and the nutritional ingredients of the caramel treats are single.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a novel caramel treats and a preparation method thereof, and solves the problem of single nutritional ingredients of the caramel treats in the prior art.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the novel caramel treats are prepared by weighing the following raw materials in parts by weight: 6-8 parts of black millet, 12-14 parts of green millet, 15-17 parts of white millet, 23-25 parts of yellow millet, 24-26 parts of low-gluten flour, 1-2 parts of eggs, 3-5 parts of animal butter, 2-4 parts of lard, 5-7 parts of vegetable oil, 3-5 parts of white granulated sugar, 5-6 parts of maltose, 0.5-0.7 part of fruity puffed beads and 0.5-0.7 part of a baking soda and baking powder mixture.
Preferably, the method for manufacturing the novel caramel treats comprises the following steps:
grinding high-quality black millet, green millet, white millet and yellow millet by a grinder to prepare powder, and screening the powder through a 50-60-mesh screen after grinding;
weighing the rice flour of black millet, green millet, white millet and yellow millet and low gluten flour according to a formula, evenly dividing the low gluten flour into four parts, respectively adding the rice flour of black millet, green millet, white millet and yellow millet into the four parts of the low gluten flour, respectively adding baking soda and baking powder mixture into the four parts of the low gluten flour, and uniformly mixing to obtain four parts of quasi-raw materials;
respectively adding equal amount of eggs into the four parts of raw materials, uniformly mixing, kneading dough after uniform mixing, standing dough after kneading dough, and cutting the dough into strips after standing dough to obtain four parts of raw materials to be puffed;
melting animal butter and lard, adding the melted animal butter and lard into the vegetable oil, uniformly mixing to obtain mixed oil, heating the mixed oil, adding four parts of raw materials to be puffed respectively after heating, puffing, and obtaining four parts of puffed raw materials after puffing;
step five, respectively putting the white granulated sugar and the maltose into a pot for sugar boiling to obtain mixed syrup, uniformly pouring the mixed syrup into four puffing raw materials, and uniformly stirring to obtain a semi-finished product caramel treats;
step six, kneading four parts of semi-finished caramel treats into strips, sequentially putting the strips into a forming die, pressing for forming, naturally cooling after pressing for forming, and uniformly spreading fruity popping beads after cooling to room temperature to obtain the finished caramel treats;
and seventhly, cutting the finished caramel treats into blocks and bearing the load, and packaging each single caramel treat into a warehouse for sale.
Preferably, all procedures from puffing in the third step to packaging and warehousing are operated in a sterile and dust-free environment, so that food deterioration caused by food pollution is avoided.
Preferably, before the black millet, the green millet, the white millet and the yellow millet are ground into powder by the grinding machine, the black millet, the green millet, the white millet and the yellow millet need to be elutriated, and after the elutriation, the black millet, the green millet, the white millet and the yellow millet are dried, so that stains are removed by elutriation, and the raw materials are safer and healthier.
Preferably, after the neutralization in the third step, the dough needs to be awake for 3-3.5 hours in an environment of 35-40 ℃.
Preferably, in the fourth step, the animal butter, the lard oil and the vegetable oil are heated to 135 ℃ and then expanded, and the animal butter, the lard oil and the vegetable oil are subjected to waste treatment of the oil left after the four raw materials to be expanded are expanded, so that the oil is safer to eat, and the influence of carcinogens on body health caused by repeated use of the oil is avoided.
Preferably, the ratio of baking soda to baking powder in the baking soda and baking powder mixture is 1: 1.
(III) advantageous effects
The invention provides a novel caramel treats and a preparation method thereof. The method has the following beneficial effects:
according to the invention, the caramel treats is prepared by setting four different millets as raw materials, so that the caramel treats has four different colors, and the prepared caramel treats is more attractive, the black millets contain protein, fat, carbohydrate, calcium, phosphorus, iron and vitamins, the green millets are rich in protein, multiple vitamins, anthocyanin and coenzyme Q10, the white millets are rich in multiple vitamins, minerals, protein and amino acid, and the yellow millets are rich in protein, fat and vitamins, so that the caramel treats is rich in nutrients, and meets the human body requirements of various crowds.
Drawings
Fig. 1 is a flow chart of a method for making the novel caramel treats of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
as shown in fig. 1, an embodiment of the present invention provides a method for manufacturing a novel caramel treats, and the specific manufacturing method of the caramel treats is as follows:
grinding high-quality black millet, green millet, white millet and yellow millet by a grinder to prepare powder, and screening the powder through a 50-mesh screen after grinding;
weighing the rice flour of black millet, green millet, white millet and yellow millet and low gluten flour according to a formula, evenly dividing the low gluten flour into four parts, respectively adding the rice flour of black millet, green millet, white millet and yellow millet into the four parts of the low gluten flour, respectively adding baking soda and baking powder mixture into the four parts of the low gluten flour, and uniformly mixing to obtain four parts of quasi-raw materials;
respectively adding equal amount of eggs into the four parts of raw materials, uniformly mixing, kneading dough after uniform mixing, standing dough after kneading dough, and cutting the dough into strips after standing dough to obtain four parts of raw materials to be puffed;
melting animal butter and lard, adding the melted animal butter and lard into the vegetable oil, uniformly mixing to obtain mixed oil, heating the mixed oil, adding four parts of raw materials to be puffed respectively after heating, puffing, and obtaining four parts of puffed raw materials after puffing;
step five, respectively putting the white granulated sugar and the maltose into a pot for sugar boiling to obtain mixed syrup, uniformly pouring the mixed syrup into four puffing raw materials, and uniformly stirring to obtain a semi-finished product caramel treats;
step six, kneading four parts of semi-finished caramel treats into strips, sequentially putting the strips into a forming die, pressing for forming, naturally cooling after pressing for forming, and uniformly spreading fruity popping beads after cooling to room temperature to obtain the finished caramel treats;
and seventhly, cutting the finished caramel treats into blocks and bearing the load, and packaging each single caramel treat into a warehouse for sale.
All procedures from puffing to packaging and warehousing in the third step are operated in an aseptic and dustless environment, before grinding black millet, green millet, white millet and yellow millet into powder by a grinding machine, the black millet, the green millet, the white millet and the yellow millet are required to be washed, drying is carried out after the washing is finished, dough kneading in the third step is required to be performed for 3 hours at 35 ℃, animal butter, lard and vegetable oil in the fourth step are heated to 130 ℃ and then puffed, and the animal butter, the lard and the vegetable oil are used for abandoning oil left after four raw materials to be puffed.
Example two:
the novel caramel treats are characterized in that the raw materials are weighed according to the following formula in parts by weight: 6 parts of black millet, 12 parts of green millet, 15 parts of white millet, 23 parts of yellow millet, 24 parts of low-gluten flour, 1 part of eggs, 3 parts of animal butter, 2 parts of lard oil, 5 parts of vegetable oil, 3 parts of white granulated sugar, 5 parts of maltose, 0.5 part of fruity puffed beads, 0.5 part of a baking soda and baking powder mixture, wherein the ratio of the baking soda to the baking powder is 1: 1.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The novel caramel treats are characterized in that the raw materials are weighed according to the following formula in parts by weight: 6-8 parts of black millet, 12-14 parts of green millet, 15-17 parts of white millet, 23-25 parts of yellow millet, 24-26 parts of low-gluten flour, 1-2 parts of eggs, 3-5 parts of animal butter, 2-4 parts of lard, 5-7 parts of vegetable oil, 3-5 parts of white granulated sugar, 5-6 parts of maltose, 0.5-0.7 part of fruity puffed beads and 0.5-0.7 part of a baking soda and baking powder mixture.
2. The novel method for making the caramel treats is characterized by comprising the following steps of:
grinding high-quality black millet, green millet, white millet and yellow millet by a grinder to prepare powder, and screening the powder through a 50-60-mesh screen after grinding;
weighing the rice flour of black millet, green millet, white millet and yellow millet and low gluten flour according to a formula, evenly dividing the low gluten flour into four parts, respectively adding the rice flour of black millet, green millet, white millet and yellow millet into the four parts of the low gluten flour, respectively adding baking soda and baking powder mixture into the four parts of the low gluten flour, and uniformly mixing to obtain four parts of quasi-raw materials;
respectively adding equal amount of eggs into the four parts of raw materials, uniformly mixing, kneading dough after uniform mixing, standing dough after kneading dough, and cutting the dough into strips after standing dough to obtain four parts of raw materials to be puffed;
melting animal butter and lard, adding the melted animal butter and lard into the vegetable oil, uniformly mixing to obtain mixed oil, heating the mixed oil, adding four parts of raw materials to be puffed respectively after heating, puffing, and obtaining four parts of puffed raw materials after puffing;
step five, respectively putting the white granulated sugar and the maltose into a pot for sugar boiling to obtain mixed syrup, uniformly pouring the mixed syrup into four puffing raw materials, and uniformly stirring to obtain a semi-finished product caramel treats;
step six, kneading four parts of semi-finished caramel treats into strips, sequentially putting the strips into a forming die, pressing for forming, naturally cooling after pressing for forming, and uniformly spreading fruity popping beads after cooling to room temperature to obtain the finished caramel treats;
and seventhly, cutting the finished caramel treats into blocks and bearing the load, and packaging each single caramel treat into a warehouse for sale.
3. The method for making the novel caramel treats as claimed in claim 2, wherein all procedures from the third puffing to the packaging and warehousing are performed in a sterile and dustless environment.
4. The method for making saqima according to claim 2, wherein the black, green, white and yellow millets are elutriated before being milled into powder by a mill, and then dried after the elutriation.
5. The method for making the novel caramel treats as claimed in claim 2, wherein the dough is neutralized in the third step and then is proofed for 3-3.5 hours at 35-40 ℃.
6. The method for making the novel caramel treats as claimed in claim 2, wherein the animal butter, the lard and the vegetable oil in the step four are heated to 135 ℃ and then expanded, and the animal butter, the lard and the vegetable oil are discarded after four parts of raw materials to be expanded are expanded.
7. A new saqima according to claim 1, wherein the baking soda and baking powder mixture has a baking soda to baking powder ratio of 1: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111372796.XA CN113995043A (en) | 2021-11-19 | 2021-11-19 | Novel caramel treats and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111372796.XA CN113995043A (en) | 2021-11-19 | 2021-11-19 | Novel caramel treats and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113995043A true CN113995043A (en) | 2022-02-01 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111372796.XA Pending CN113995043A (en) | 2021-11-19 | 2021-11-19 | Novel caramel treats and preparation method thereof |
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| Country | Link |
|---|---|
| CN (1) | CN113995043A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104693A (en) * | 2015-09-08 | 2015-12-02 | 福建农林大学 | Health colorful caramel treats and preparation method thereof |
| CN111357856A (en) * | 2020-04-28 | 2020-07-03 | 麦肯嘉顿(江苏)食品有限公司 | Chicken dried meat floss caramel treats and preparation method thereof |
-
2021
- 2021-11-19 CN CN202111372796.XA patent/CN113995043A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104693A (en) * | 2015-09-08 | 2015-12-02 | 福建农林大学 | Health colorful caramel treats and preparation method thereof |
| CN111357856A (en) * | 2020-04-28 | 2020-07-03 | 麦肯嘉顿(江苏)食品有限公司 | Chicken dried meat floss caramel treats and preparation method thereof |
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