CN114365789A - Preparation method of effective components of big golden cow flat sugar - Google Patents
Preparation method of effective components of big golden cow flat sugar Download PDFInfo
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- 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
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- 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
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- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
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- 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
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Abstract
The invention discloses a preparation method of effective components of golden beef hard candy, relates to the technical field of preparation of golden beef hard candy, and aims to solve the problems that existing golden beef hard candy mainly adopts maltose, walnut and black and white sesame as components, tastes sweet mainly, tastes single and is prone to being greasy. The big golden beef flat candy comprises the following components in parts by weight, namely 25kg of maltose; 0.5kg of kumquat cubes; 0.5kg of green plum dices; 14kg of black sesame; 0.5kg of walnut dices, and the first step: boiling the traditional maltose; step two: making sugar coating; step three: making a sugar core; step four: making sugar bags; step five: discharging sugar strips; step six: embedded with white sesame seeds.
Description
Technical Field
The invention relates to the technical field of preparation of golden bullion, in particular to a preparation method of an effective component of golden bullion.
Background
Jinniu Dabantang is produced in Jinniu town of Lujiang county and is named after its flat and long shape. Processing raw materials: glutinous rice maltose, sesame, rock sugar, flour, etc. The Jinniu big flat sugar is made up by using Jinnishan natural spring water-sunflower well water and high-quality glutinous rice through the processes of steaming and fine-processing to obtain maltose, selecting high-quality sesame and flour as raw material and adopting conventional process to make refining. The candy is flat and long, is thin and sweet, is fragrant, crisp and delicious, and has the effects of nourishing yin, strengthening body, moistening intestines, tonifying qi, clearing heat, tonifying spleen, promoting the production of body fluid, moistening lung, blackening hair and the like. The traditional preparation process of the golden beef flat candy comprises the steps of boiling glutinous rice syrup, frying dough, making stuffing, baking shredded sugar, making syrup, putting flour, throwing syrup flour, pulling syrup flour and scattering sesame.
However, the existing big golden beef flat candy mainly adopts maltose, walnut and black and white sesame as components, the taste is mainly sweet, the taste is single, and the big golden beef flat candy is easy to be greasy after being eaten too much.
Therefore, we have proposed a method for preparing an effective component of a bullacta exarata sugar in order to solve the problems set forth above.
Disclosure of Invention
The invention aims to provide a preparation method of effective components of golden bulla flat candy, and aims to solve the problems that the existing golden bulla flat candy in the background art mainly adopts maltose, walnut and black and white sesame as components, is mainly sweet in taste, single in taste and easy to be greasy and eat.
In order to achieve the purpose, the invention provides the following technical scheme: the big golden beef flat candy comprises the following components in parts by weight:
25kg of maltose;
0.5kg of kumquat cubes;
0.5kg of green plum dices;
14kg of black sesame;
walnut pieces 0.5 kg.
Preferably, the preparation method of the effective component of the bullacta exarata comprises the following steps:
the method comprises the following steps: boiling the traditional maltose;
step two: preparing sugar coating, namely putting a certain amount of decocted maltose into a big pot, stir-frying the maltose to remove water in the maltose until the maltose is not sticky to teeth, taking out the maltose, gradually adding the maltose into a sugar throwing plate after slight cooling, and throwing the maltose until the sugar coating is formed;
step three: preparing sugar core, taking a certain amount of fried black sesame, kumquat dices, green plum dices and walnut dices as ingredients, and heating;
step four: making sugar bags, pressing the previously prepared sugar coatings to remove bubbles, adding a little maltose into the sugar cores for bonding, wrapping the hot sugar cores with the fallen sugar coatings, and manually sewing by adopting a fire knife;
step five: discharging sugar strips, placing sugar bags on the heated pan panel, manually treating and drawing, printing by a fire knife, and breaking into strips after cooling and hardening to form semi-finished large flat sugar;
step six: embedding white sesame seeds, making the white sesame seeds into kernels by a machine, frying, slightly melting the surface of the semi-finished big flat candy by water vapor, putting the semi-finished big flat candy into the whole pot of the white sesame seeds, stir-frying, embedding, taking out of the pot, and obtaining the big flat candy and the finished product.
Preferably, in the step one, decocting the traditional maltose specifically comprises:
the method comprises the following steps: finely glutinous rice and first-class malt, wherein the glutinous rice is steamed into rice in a big pot, the malt is crushed by a machine, and the glutinous rice and the first-class malt are uniformly stirred according to a certain proportion;
step two: placing the mixture in a cylinder-shaped container for heat preservation and fermentation.
Preferably, after the glutinous rice and the malt are mixed and put into the cylinder-shaped container, the temperature is kept at 60 ℃ for fermentation for 6 hours until the malt and the glutinous rice are saccharified into liquid, and the liquid is taken out of the pot and sealed.
Preferably, in the second step, the sugar is manually and flatly dropped until all the moisture in the original sugar is removed, and the hardened maltose is quickly removed after a brittle fracture is generated in the hardened maltose to obtain the sugar coating.
Preferably, the second step and the third step are performed simultaneously.
Preferably, in the fifth step, the specific process of the sugar strip discharging is that one person pushes back the sugar bag, one person turns over the sugar bag, one person pulls the head, two persons pull the sugar bag until the sugar strip is made into a uniform thickness.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention adopts the black sesame, the kumquat dices, the green plum dices and the walnut dices as ingredients to serve as sugar cores, wherein the black sesame and the walnut dices are traditional raw materials, so that the crispy taste of the big flat sugar is ensured, the effects of tonifying deficiency, strengthening body, resisting aging and blackening hair are achieved, the newly added kumquat dices and the green plum dices are added with a sweet and sour taste, the mouthfeel is enriched, the greasy taste is effectively relieved, the kumquat dices and the green plum dices respectively have higher nutritional values, the kumquat dices not only contain various vitamins, carbohydrates and the like, but also have the effects of resisting inflammation, removing phlegm, resisting ulcer, helping digestion, reducing blood pressure, enhancing cardiac function, regulating qi, relieving cough and the like, and have more remarkable curative effect on bronchitis, and the green plum dices contain various organic acids such as citric acid, succinic acid, tartaric acid and the like, and the organic acids can well stimulate the secretion of digestive juice, furthermore, the golden beef hard candy has good spleen strengthening and appetite stimulating effects on people with inappetence and dyspepsia, and meanwhile, when the golden beef hard candy is eaten properly, the golden beef hard candy can help to grow body fluid in the mouth and relieve sore throat and has a certain function on relieving diarrhea with astringents, so that the golden beef hard candy is suitable for being eaten by more people, and the problems that the existing golden beef hard candy mainly adopts maltose, walnut and black and white sesame as components, the taste is mainly sweet, the taste is single, and the golden beef hard candy is easy to eat and greasy are solved.
2. When the sugar coating is manufactured, a certain amount of decocted maltose is put into a cauldron to be stir-fried to remove moisture in the maltose until the maltose is not sticky, then the maltose is taken out, the maltose is gradually added into a sugar dropping plate after being slightly cooled, then the maltose is dropped into the original sugar by manual flat work until all moisture in the sugar is removed, the hardened maltose is quickly taken down after a brittle fault is generated to manufacture the sugar coating, and the moisture in the maltose is basically removed in the frying process and is not sticky, so the sugar dropping operation can be directly performed, compared with the traditional sugar coating manufacturing process, the processes of frying noodles and baking sugar filaments are omitted, and the sugar manufacturing efficiency is higher.
3. Before embedding white sesame seeds, slightly melting the surface of the semi-finished big flat sugar by water vapor, then putting the semi-finished big flat sugar into the whole pot of white sesame seeds for stir-frying and embedding, in the traditional manufacturing process, the sugar strips are directly fried with the white sesame seeds to finish inlaying after being taken out while the self-heating degree of the sugar strips is kept, the method has higher requirement on time, the surfaces of the sugar strips are slightly cooled, so that the white sesame seeds cannot be completely and completely wrapped, the surface is slightly melted by water vapor before the process is embedded, the temperature of wrapping the white sesame seeds is ensured, the white sesame seeds on the outer layer of the finished product of the big flat sugar are more uniformly and completely attached, and meanwhile, the white sesame seeds outside the big flat sugar further enrich the taste, moreover, white sesame contains a large amount of fat and protein and abundant vitamin E, can regulate cholesterol when being eaten properly, and has the effects of enriching blood and resisting aging.
Drawings
FIG. 1 is a schematic view of the preparation process of the present 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.
Referring to fig. 1, an embodiment of the present invention: the big golden beef flat candy comprises the following components in parts by weight:
25kg of maltose;
0.5kg of kumquat cubes;
0.5kg of green plum dices;
14kg of black sesame;
walnut pieces 0.5 kg.
Further, the preparation method of the effective components of the big golden cow flat sugar comprises the following steps:
the method comprises the following steps: boiling the traditional maltose;
step two: preparing sugar coating, namely putting 25kg of decocted maltose into a big pot, stir-frying the maltose to remove water in the maltose until the maltose is not sticky to teeth, taking out the maltose, gradually adding the maltose into a sugar throwing plate after slight cooling, and throwing sugar until the sugar coating is formed;
step three: preparing sugar core, namely taking 14kg of fried black sesame, 0.5kg of kumquat dices, 0.5kg of green plum dices and 0.5kg of walnut dices as ingredients for preparing heat;
step four: making sugar bags, pressing the previously prepared sugar coatings to remove bubbles, adding a little maltose into the sugar cores for bonding, wrapping the hot sugar cores with the fallen sugar coatings, and manually sewing by adopting a fire knife;
step five: discharging sugar strips, placing sugar bags on the heated pan panel, manually treating and drawing, printing by a fire knife, and breaking into strips after cooling and hardening to form semi-finished large flat sugar;
step six: embedding white sesame seeds, making the white sesame seeds into kernels by a machine, frying, slightly melting the surface of the semi-finished big flat candy by water vapor, putting the semi-finished big flat candy into the whole pot of the white sesame seeds, stir-frying, embedding, taking out of the pot, and obtaining the big flat candy and the finished product.
Further, in the step one, decocting the traditional maltose specifically comprises:
the method comprises the following steps: finely glutinous rice and first-class malt, wherein the glutinous rice is steamed into rice in a big pot, the malt is crushed by a machine, and the glutinous rice and the first-class malt are uniformly stirred according to a certain proportion;
step two: placing the mixture in a cylinder-shaped container for heat preservation and fermentation.
Further, after the glutinous rice and the malt are mixed and put into a cylinder-shaped container, the temperature is preserved for 60 ℃ to ferment for 6 hours until the malt and the glutinous rice are saccharified into liquid, and the liquid is taken out of the pot and sealed.
Further, in the second step, the sugar is thrown manually until the moisture in the original sugar is completely removed, and the hardened maltose is quickly taken down after an embrittlement fault is generated to obtain the sugar coating.
Furthermore, the second step and the third step are carried out simultaneously, so that the temperature of the sugar core and the sugar coating is ensured when the sugar bag is manufactured, and the cooling and hardening of the maltose syrup are avoided.
And further, in the fifth step, the specific process of discharging the sugar strips comprises the steps of pushing the sugar bags backwards by one person, turning over by one person, leading the head by one person, and pulling by two persons until the sugar strips are uniformly thick and thin to obtain the sugar strips.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (7)
1. The big golden beef flat candy is characterized by comprising the following components in parts by weight:
2. a preparation method of an effective component of a big mannose, which is prepared based on the big mannose component of the big mannose of claim 1, and is characterized by comprising the following steps:
the method comprises the following steps: boiling the traditional maltose;
step two: preparing sugar coating, namely putting a certain amount of decocted maltose into a big pot, stir-frying the maltose to remove water in the maltose until the maltose is not sticky to teeth, taking out the maltose, gradually adding the maltose into a sugar throwing plate after slight cooling, and throwing the maltose until the sugar coating is formed;
step three: preparing sugar core, taking a certain amount of fried black sesame, kumquat dices, green plum dices and walnut dices as ingredients, and heating;
step four: making sugar bags, pressing the previously prepared sugar coatings to remove bubbles, adding a little maltose into the sugar cores for bonding, wrapping the hot sugar cores with the fallen sugar coatings, and manually sewing by adopting a fire knife;
step five: discharging sugar strips, placing sugar bags on the heated pan panel, manually treating and drawing, printing by a fire knife, and breaking into strips after cooling and hardening to form semi-finished large flat sugar;
step six: embedding white sesame seeds, making the white sesame seeds into kernels by a machine, frying, slightly melting the surface of the semi-finished big flat candy by water vapor, putting the semi-finished big flat candy into the whole pot of the white sesame seeds, stir-frying, embedding, taking out of the pot, and obtaining the big flat candy and the finished product.
3. The method for preparing effective components of big golden cow sugar according to claim 2, wherein in the first step, the boiling of traditional maltose is specifically as follows:
the method comprises the following steps: finely glutinous rice and first-class malt, wherein the glutinous rice is steamed into rice in a big pot, the malt is crushed by a machine, and the glutinous rice and the first-class malt are uniformly stirred according to a certain proportion;
step two: placing the mixture in a cylinder-shaped container for heat preservation and fermentation.
4. The method for preparing the effective component of the big caramelled bullion as claimed in claim 3, which is characterized in that: mixing the glutinous rice and the malt, putting the mixture into a cylinder-shaped container, fermenting for 6 hours at the temperature of 60 ℃ until the malt and the glutinous rice are saccharified into liquid, taking the liquid out of the pot, and sealing.
5. The method for preparing the effective component of the big caramelled bullion as claimed in claim 2, which is characterized in that: and in the second step, the sugar is thrown by manual flat work until all the moisture in the original sugar is removed, and the hardened maltose is quickly taken down after an embrittlement fault is generated to obtain the sugar coating.
6. The method for preparing the effective component of the big caramelled bullion as claimed in claim 2, which is characterized in that: and the second step and the third step are carried out simultaneously.
7. The method for preparing the effective component of the big caramelled bullion as claimed in claim 2, which is characterized in that: and in the fifth step, the specific process of producing the sugar strips comprises the steps of pushing the sugar bags backwards by one person, turning over by one person, pulling the head by one person, and pulling by two persons until the sugar strips are uniformly thick and thin to obtain the sugar strips.
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| CN202210009249.3A CN114365789A (en) | 2022-01-05 | 2022-01-05 | Preparation method of effective components of big golden cow flat sugar |
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| CN202210009249.3A CN114365789A (en) | 2022-01-05 | 2022-01-05 | Preparation method of effective components of big golden cow flat sugar |
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Citations (3)
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| CN104365974A (en) * | 2014-11-26 | 2015-02-25 | 荔波昌辉食业 | Production method of green plum shortbread |
| CN106615566A (en) * | 2016-12-27 | 2017-05-10 | 镇宁万祥波波糖食品有限公司 | Original taste lollipop and preparation method thereof |
| CN109349409A (en) * | 2018-10-18 | 2019-02-19 | 澧县泰溥生态水果种植专业合作社 | A kind of fig 'bobo sweets ' and preparation method thereof |
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| CN104365974A (en) * | 2014-11-26 | 2015-02-25 | 荔波昌辉食业 | Production method of green plum shortbread |
| CN106615566A (en) * | 2016-12-27 | 2017-05-10 | 镇宁万祥波波糖食品有限公司 | Original taste lollipop and preparation method thereof |
| CN109349409A (en) * | 2018-10-18 | 2019-02-19 | 澧县泰溥生态水果种植专业合作社 | A kind of fig 'bobo sweets ' and preparation method thereof |
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