METHOD FOR PRODUCTION OF CHAK-CHAK ORIENTAL FLOURY SWEETS Russian patent published in 2010 - IPC A21D13/08 

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