RU2403726C1 - Method for production of chak-chak oriental floury sweets - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages chicken eggs, raw egg yolk and salt beating for 2-3 minutes till minor foam appearance. Then one adds cooking soda dissolved in water, rectified spirit and fills in wheat flour. Dough is kneaded till a homogeneous soft consistence with moisture content 35-37%. The prepared dough is handled into pieces, rolled up and conditioned for 20-25 minutes. Then it is rolled into a 0.7-0.8 cm thick stratum and chopped. The produced semi-products are fried in vegetable oil at a temperature of 180-190°C during 1-3 minutes. Then one pours over them a hot honey and sugar liquor with dry substances content 83-85%. One mixes them till homogeneous distribution, shapes as desired and packs. In the process of frying one uses refined deodorised vegetable oil with peroxide number of fat no more than 6.0 mmol of active oxygen/kg or fats for deep-fry with a similar property.

EFFECT: invention allows to produce an extended storage life nutritious product possessing specific taste properties.

2 cl, 1 tbl

Description

The invention relates to the food industry and can be used in production for the preparation of confectionery products by frying, intended for direct consumption.

A known method of preparing the national Bashkir dish chak-chak. Fakhretdinova A.P. About tasty and healthy food. - Ufa, Bashkir Book Publishing House, 1986, p.143. The recipe for making chak-chak involves the use of 450 g of flour, 6 pieces of eggs, water and salt 2 g per 1 kg of the finished product. The method involves kneading the dough, cutting it into small pieces in the form of sticks, frying in fat at a temperature of 110 ° C. As a fat, traditional national technology involves the use of ghee, cooking oil. Subsequent operations give a specific taste to the dish: the semi-finished product is dipped in a pre-prepared solution of honey with sugar and water and shaped into a slide, decorated with colored sweets.

Closest to the claimed invention is the "Method for the production of flour product" according to patent No. 2116732 from 08/11/1995, publ. 08/10/1998, which provides for kneading the dough by adding a mixture of liquid and salt to the flour, kneading the dough, cutting into piece products, frying in hot fat and packing the products in portions. As a liquid, milk is used in an amount of 5 to 20% of the total mass of the dough, eggs are additionally added to the mixture, cutting is carried out on piece products from 0.3 to 3 g, fried in deodorized refined vegetable oil at a temperature of 120-165 ° C for 3-10 minutes, after which the finished product is packaged in plastic bags. In addition, rippers can be added to the dough. The roasting process is carried out with intense heating, providing a continuous increase in the temperature of the oil, and during packaging at the same time the packets are filled with inert gas.

The proposed method for the preparation of oriental flour sweets Chak-Chak is aimed at creating a nutritious product of long-term storage with specific taste.

The method involves knocking down chicken eggs, raw egg yolks and food salt for 2-3 minutes until a small foam appears, then add baking soda dissolved in water, rectified ethyl alcohol and add wheat flour, knead the dough until a uniform, weak texture with a moisture content of 35- 37%, the finished dough is cut into pieces, rolled up and left for 20-25 minutes, then rolled into a layer 0.7-0.8 cm thick and chopped, the resulting workpieces are fried in vegetable oil at a temperature of 180-190 ° C for 1 -3 min after et of hot pour honey and sugar syrup with a solids content of 83-85%, was stirred to a uniform distribution into the desired shape and packaged. In the roasting process, refined deodorized vegetable oil with a peroxide fat number of not more than 6.0 mmol of active oxygen / kg or deep fat fats with the same quality are used.

The ratio of the parts of raw materials by weight per 10 kg of flour chak-chak oriental sweets is given in the table.

The finished dough is cut into pieces, rolled up and left alone for 20-25 minutes. The dough is cut manually or on dough cutting equipment that provides the necessary form of the dough piece. The finished dough is rolled into a layer 0.7-0.8 cm thick, chopped and the resulting workpieces are dipped in boiling vegetable oil (deep-frying), in which they are fried until slightly yellow. Roasting is carried out in a special boiler with a submerging mesh tank at a temperature of 180-190 ° C for 1-3 minutes.

At the indicated temperature conditions, optimal frying occurs not to the center of the dough piece, and no “hardening” is formed on the surface of the product.

The ratio of vegetable oil and fried semi-finished product is not less than 4: 1, during frying, vegetable oil is added to the boiler periodically, after about 1.5-2 hours of continuous operation, to its initial level in order to maintain the initial ratio of fat and fried semi-finished product.

For frying, refined deodorized vegetable oil with a peroxide fat number of not more than 6.0 mmol of active oxygen / kg or other deep-fat fats with the same quality is used, which allows to reduce the fat content in the finished product.

The selected temperature range, frying time and deep-fat quality ensure optimal frying of the semi-finished product at a given percentage of liquid content, the size of piece products and the optimal fat content in the finished product.

To prepare honey-sugar syrup, granulated sugar is dissolved in water, honey is added and brought to a boil with stirring, achieving complete dissolution of the sugar. The solids content of 83-85%. The readiness of the syrup can be determined by taking a sample of the syrup and lowering it into cold water, if the mass forms a solid ball and does not melt, the honey-sugar syrup is ready.

The fried semi-finished product is doused with hot honey-sugar syrup and mixed until evenly distributed on the surface of the flagella or balls.

The finished mass is given the desired shape, if desired, the surface is finished with icing sugar or other types of finishes. The finished product is packaged.

The resulting product has high nutritional and taste properties.

Table The ratio of the parts of raw materials per 10 kg of the finished product Name of raw materials and semi-finished products Consumption of raw materials and semi-finished products (g) Premium baking wheat flour or general purpose flour type M 55-23, MK 55-23 4070 Flour 372 Raw egg yolk 307 Chicken eggs (melange) 1944 Edible salt 19 Rectified ethyl alcohol 140 Water 140 Drinking soda 28 Test mass 6186 Syrup Natural honey 3432 Granulated sugar 961 Water 270 Syrup mass 4535 Deep-frying Refined deodorized vegetable oil for frying 3400 Exit 10,000

Claims (2)

1. A method of preparing flour oriental sweets, characterized in that it involves knocking down chicken eggs, raw egg yolks and salt for 2-3 minutes until a small foam appears, then add drinking soda dissolved in water, rectified ethyl alcohol and fill it up wheat flour, knead the dough to a uniform, weak consistency with a moisture content of 35-37%, ready dough is cut into pieces, rolled and left for 20-25 minutes, then rolled into a layer 0.7-0.8 cm thick and chopped, the resulting workpiece fried dissolved in vegetable oil at a temperature of 180-190 ° C for 1-3 min, then pour the hot honey and sugar syrup with a solids content of 83-85%, was stirred to a uniform distribution into the desired shape and packaged. 2. The method according to claim 1, characterized in that in the roasting process, refined deodorized vegetable oil with a peroxide number of fat of not more than 6.0 mmol of active oxygen / kg or deep fat fats with the same quality is used.