Sachima/other physical and chemical components detection

Sachima, also writing "Saqima", "Saqima", "Saqima", "Saqima", etc., is a transliteration of Manchu 6192617661966196615961906176ᠠ (sacima). Hong Kong calls it "Ma Zai" and it is a Manchu style sweet pastry. The method is to fry the noodles until cooked, mix them with sugar, and then cut them into small pieces for consumption. Sagma has a creamy yellow color, a soft and crispy taste, a sweet and delicious aroma, and a rich fragrance of osmanthus and honey. Saqima originated from the offerings of the Three Tombs outside the Pass in the Qing Dynasty. After the Manchu people entered the customs, it became popular in Beijing and became one of the four season pastries of Beijing style, which was an important snack at that time. In the past, I have also written about "Shakima" and "Selima" in Beijing. In recent years, through the exploration of the production process and folklore of the food "Fenggao", it is found that this food is an extension of Sachima, and local residents even regard this kind of Fenggao similar to Sachima as one of the tributes of the Mid-Autumn Festival. Heat: A 50g Sachima contains about 230 calories, while every 100g Shaqima contains 470 calories. Because Sachima is a fried food, and it is glued by boiling sugar, its heat is self-evident. Sachima should not be eaten frequently, which can easily cause oral ulcer, pharyngitis and obesity. If you particularly enjoy eating, you can pair it with dark vegetables. Nutrition is rich in carbohydrates, which constitute important substances in the body, store and provide heat energy, regulate fat metabolism, and save protein. Maintain body temperature and protect the internal organs, provide essential fatty acids, promote the absorption of these fat soluble vitamins, and increase satiety

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