CN101647588A - Method for making egg-ham pancake - Google Patents
Method for making egg-ham pancake Download PDFInfo
- Publication number
- CN101647588A CN101647588A CN200910016473A CN200910016473A CN101647588A CN 101647588 A CN101647588 A CN 101647588A CN 200910016473 A CN200910016473 A CN 200910016473A CN 200910016473 A CN200910016473 A CN 200910016473A CN 101647588 A CN101647588 A CN 101647588A
- Authority
- CN
- China
- Prior art keywords
- ham
- egg
- pancake
- preparation
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a method for making an egg-ham pancake. The method comprises the following steps: selecting soybean oil, salt-free butter, wheat flour, whole milk powder, gooey, salt, monosodium glutamate, pepper and water, making cream by cooking and braising, mixing with cooked eggs, carrot, green soy bean and onion, stirring, making a stuffing material, smearing the stuffing material on ham slices in a mold, dissolving cassava starch, soybean protein, xanthan gum, soybean oil, salt, monosodium glutamate and glucose into water, making a soup base, immersing a composition of the stuffing material and the ham into the soup base after quick-freezing, then sticking a layer of bread powder on the external surface layer of the composition evenly and quick-freezing again so as to obtain a finished product. The egg-ham pancake has abundant nutrition, is especially rich in protein, has delicious taste and convenient eating, can be preserved for a long time, is suitable for open-air life or daily life and is especially suitable for being eaten at breakfast. The method for making the egg-ham pancake has reasonable technique, low cost, strong operability and easy realization of large-scale production.
Description
Technical field
The present invention relates to food processing field, especially a kind of preparation method of egg-ham pancake.
Technical background
Pork and egg are the normal food that occurs during people live, and are the important sources that human body protein is taken in.Pork often appears in people's the dietetic life with quick food forms such as hams.Just introduced a kind of processing method of ham as on July 23rd, 2008 disclosing " sandwich ham cake and preparation method thereof " in the disclosed CN101224011 Chinese invention patent ublic specification of application, food after the processing, main component are sliced ham, ripe gluten slag, mushroom and meat gruel.
Summary of the invention
The present invention improves the principle of protein content in line with diversified people's food and drink, proposes a kind of egg-ham pancake and preparation method thereof, has gathered the delicious food and the nutrition of egg and ham, has improved Protein content greatly, and instant is particularly suitable for breakfast.This production technology is reasonable, and cost is low, and is workable, is fit to produce in batches.
The present invention is that a kind of preparation method of egg-ham pancake is characterized in that for the technical scheme that diversified diet adopted: through following steps
1. the preparation egg of filling raw material boils and puts into steamer after the peeling to be heated to central temperature be 100 ℃, keeps and carries out the manual fourth that cuts into behind the surface disinfection in 3 minutes; Putting into steamer after carrot, onion cutting are come of age, to be heated to central temperature be 100 ℃, kept 3 minutes; Green soy bean is after concentration is that soaking disinfection cleaned in 5 minutes in 0.015% the thimerosal, and peeling is divided into two lobes.
The preparation of cream choose soybean oil, salt-free butter, wheat flour, whole milk powder, honey, salt, ℃, central temperature is 85-105 ℃, keeps and carries out in 2-5 minute making cream behind the surface disinfection.
3. after the preparation of filling is cooled to normal temperature with cream, egg, carrot, green soy bean, onion, mixing and stirring, standby.
4. the moulding of egg-ham pancake is placed on a slice ham of diameter 5-10cm, heavy 5-10g in the mould, with filling be placed on the ham floating after, carry out quick-frozen, central temperature is reduced to-10-0 ℃.
5. the preparation of soup stock adds tapioca, soybean protein, xanthans, soybean oil, salt, monosodium glutamate, glucose in the entry dissolving, mixes and form.
6. bread immerses egg ham composition in the soup stock, make its surface wettability after, evenly be stained with bread flour on its surface.
7. packing will speckle with the egg-ham pancake quick-frozen once more of bread flour, and central temperature is reduced to-10-0 ℃, vacuum-packed finished product.
Described egg-ham pancake each composition percentage by weight in manufacturing process is respectively: filling material 35-40%, ham 8-15%, soup stock 20-30%, bread flour 25-30%.
Described filling is in manufacturing process, and the percentage by weight of each composition is: egg 60-70%, cream 13%-23% carrot 2-8%, green soy bean 2-8%, onion 2-6%.
Described cream is in manufacturing process, and the percentage by weight of each composition is: soybean oil 3-7%, salt-free butter 1-5%, wheat flour 8-12%, whole milk powder 8-12%, honey 0.5-1.5%, salt 0.6-1.2%, monosodium glutamate 0.1-0.4%, white pepper 0.01-0.03%, water 65-70%.
Described soup stock is in manufacturing process, and the percentage by weight of each composition is respectively: tapioca 30-40%, water 53%-63%, soybean protein 3-5%, xanthans 0.05-0.15%, soybean oil 0.2-0.8%, salt 1.0-1.6%, monosodium glutamate 0.2-0.6%, glucose 0.2-0.6%
The egg-ham pancake that the present invention produces is nutritious, especially is rich in protein, delicious flavour, and instant, but long storage time are fit to eat in daily life or the outdoor life, especially breakfast.The technology of this egg-ham pancake preparation method is reasonable, and cost is low, and is workable, easily accomplishes scale production.
The specific embodiment
Below in conjunction with embodiment the present invention is done further detailed annotation
Embodiment 1
1. the preparation egg of filling raw material boils and puts into steamer after the peeling to be heated to central temperature be 100 ℃, keeps 3 minutes, carries out surface disinfection then, and manual again cutting is come of age; Putting into steamer after carrot, onion cutting are come of age, to be heated to central temperature be 100 ℃, kept 3 minutes; Green soy bean is after concentration is that soaking disinfection cleaned in 5 minutes in 0.015% the thimerosal, and peeling is divided into two lobes.
2. the preparation of the cream mixture of choosing soybean oil 5.4g, salt-free butter 3.4g, wheat flour 9.8g, whole milk powder 10.8g, honey 1g, salt 0.9g, monosodium glutamate 0.3g, white pepper 0.02g adds among the entry 68.5g and boils, putting into steamer then heats, heating-up temperature is 90 ℃, central temperature is 85 ℃, keeps and carries out in 5 minutes making cream behind the surface disinfection.
3. the preparation of filling will be cooled to cream 18.33g, egg 66.6g, carrot 5.33g, green soy bean 5.33g, the onion 4.41g mixing and stirring of normal temperature.
4. the moulding of egg-ham pancake is placed on a slice ham of diameter 7cm, heavy 7g in the mould, with filling 23g be placed on the ham floating after, carry out quick-frozen, make central temperature reduce to-5 ℃.
5. the preparation of soup stock adds tapioca 35g, soybean protein 3.9g, xanthans 0.1g, soybean oil 0.5g, salt 1.3g, monosodium glutamate 0.4g, glucose 0.4g among the entry 58.4g dissolving, mixes and form.
6. bread immerses egg ham composition in the soup stock, make its surface wettability after, hang with the 15g soup stock after, evenly be stained with bread flour 17g on its surface.
7. packing will speckle with the egg-ham pancake quick-frozen once more of bread flour, make central temperature reduce to-5 ℃, vacuum-packed finished product.
Embodiment 2
1. the preparation egg of filling raw material boils and puts into steamer after the peeling to be heated to central temperature be 100 ℃, keeps 3 minutes, carries out surface disinfection then, and manual again cutting is come of age; Putting into steamer after carrot, onion cutting are come of age, to be heated to central temperature be 100 ℃, kept 3 minutes; Green soy bean is after concentration is that soaking disinfection cleaned in 5 minutes in 0.015% the thimerosal, and peeling is divided into two lobes.
2. the preparation of the cream mixture of choosing soybean oil 4g, salt-free butter 5g, wheat flour 8g, whole milk powder 8g, honey 1.5g, salt 0.7g, monosodium glutamate 0.2g, white pepper 0.01g adds among the entry 65g and boils, putting into steamer then heats, heating-up temperature is 100 ℃, central temperature is 90 ℃, keep carried out surface disinfection in 3 minutes after, make cream.
3. the preparation of filling will be cooled to cream 13g, egg 60g, carrot 8g, green soy bean 8g, the onion 6g mixing and stirring of normal temperature.
4. the moulding of egg-ham pancake is placed on a slice ham of diameter 10cm, heavy 10g in the mould, with filling 20g be placed on the ham floating after, carry out quick-frozen, make central temperature reduce to 0 ℃.
5. the preparation of soup stock adds tapioca 30g, soybean protein 5g, xanthans 0.05g, soybean oil 0.6g, salt 1.6g, monosodium glutamate 0.6g, glucose 0.6g among the entry 53g dissolving, mixes and form.
6. bread immerses egg ham composition in the soup stock, make its surface wettability after, hang with soup stock 10g after, evenly be stained with bread flour 10g on its surface.
7. packing will speckle with the egg-ham pancake quick-frozen once more of bread flour, make central temperature reduce to 0 ℃, vacuum-packed finished product.
Embodiment 3
1. the preparation egg of filling raw material boils and puts into steamer after the peeling to be heated to central temperature be 100 ℃, keeps 3 minutes, carries out surface disinfection then, and manual again cutting is come of age; Putting into steamer after carrot, onion cutting are come of age, to be heated to central temperature be 100 ℃, kept 3 minutes; Green soy bean is after concentration is that soaking disinfection cleaned in 5 minutes in 0.015% the thimerosal, and peeling is divided into two lobes.
2. the preparation of the cream mixture of choosing soybean oil 7g, salt-free butter 2g, wheat flour 12g, whole milk powder 12g, honey 0.5g, salt 1.2g, monosodium glutamate 0.3g, white pepper 0.03g adds among the entry 70g and boils, putting into steamer then heats, heating-up temperature is 120 ℃, central temperature is 105 ℃, keeps and carries out in 2 minutes making cream behind the surface disinfection.
3. the preparation of filling will be cooled to cream 23g, egg 70g, carrot 2g, green soy bean 2g, the onion 2g mixing and stirring of normal temperature.
4. the moulding of egg-ham pancake is placed on a slice ham of diameter 5cm, heavy 5g in the mould, with filling 20g be placed on the ham floating after, carry out quick-frozen, make central temperature reduce to-10 ℃.
5. the preparation of soup stock adds tapioca 40g, soybean protein 3g, xanthans 0.15g, soybean oil 0.2g, salt 1.0g, monosodium glutamate 0.2g, glucose 0.2g among the entry 63g dissolving, mixes and form.
6. bread immerses egg ham composition in the soup stock, make its surface wettability after, hang with the 25g soup stock after, evenly be stained with bread flour 25g on its surface.
7. packing will speckle with the egg-ham pancake quick-frozen once more of bread flour, make central temperature reduce to-10 ℃, vacuum-packed finished product
Claims (5)
1, a kind of preparation method of egg-ham pancake is characterized in that: through following steps
A) the preparation egg of filling raw material boils and puts into steamer after the peeling to be heated to central temperature be 100 ℃, keeps and carries out the manual fourth that cuts into behind the surface disinfection in 3 minutes; Putting into steamer after carrot, onion cutting are come of age, to be heated to central temperature be 100 ℃, kept 3 minutes; Green soy bean is after concentration is that soaking disinfection cleaned in 5 minutes in 0.015% the thimerosal, and peeling is divided into two lobes.
B) preparation of the cream mixture of choosing soybean oil, salt-free butter, wheat flour, whole milk powder, honey, salt, monosodium glutamate, white pepper adds in the entry and boils, in steamer, heat, heating-up temperature is 90-120 ℃, central temperature is 85-105 ℃, keeps and carries out in 2-5 minute making cream behind the surface disinfection.
C) after the preparation of filling material is cooled to normal temperature with cream, egg, carrot, green soy bean, onion, mixing and stirring.
D) moulding of egg-ham pancake is placed on a slice sliced ham of diameter 5-10cm, heavy 5-10g in the mould, with the filling material be placed on the sliced ham floating after, carry out quick-frozen, central temperature is reduced to-10-0 ℃.
E) preparation of soup stock adds tapioca, soybean protein, xanthans, soybean oil, salt, monosodium glutamate, glucose in the entry dissolving, mixes and form.
F) bread immerses egg sliced ham composition in the soup stock, make its surface wettability after, evenly be stained with bread flour on its surface.
G) packing will speckle with the egg-ham pancake quick-frozen once more of bread flour, and central temperature is reduced to-10-0 ℃, vacuum-packed finished product.
2, the preparation method of a kind of egg-ham pancake according to claim 1 is characterized in that: in the manufacturing process, each weight percentages of components of egg-ham pancake is: soup stock 20-30%, filling material 35-40%, sliced ham 8-15%, bread flour 25-30%.
3, the preparation method of a kind of egg-ham pancake according to claim 1, it is characterized in that: in the manufacturing process, the percentage by weight of each component of soup stock is respectively: tapioca 30-40%, water 53%-63%, soybean protein 3-5%, xanthans 0.05-0.15%, soybean oil 0.2-0.8%, salt 1.0-1.6%, monosodium glutamate 0.2-0.6%, glucose 0.2-0.6%.
4, the preparation method of a kind of egg-ham pancake according to claim 1 is characterized in that: in the manufacturing process, the percentage by weight of each component of filling material is: egg 60-70%, cream 13%-23%, carrot 2-8%, green soy bean 2-8%, onion 2-6%.
5, the preparation method of a kind of egg-ham pancake according to claim 1, it is characterized in that: in the manufacturing process, the percentage by weight of each component of cream is: soybean oil 3-7%, salt-free butter 1-5%, wheat flour 8-12%, whole milk powder 8-12%, honey 0.5-1.5%, salt 0.6-1.2%, monosodium glutamate 0.1-0.4%, white pepper 0.01-0.03%, water 65-70%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910016473A CN101647588A (en) | 2009-07-03 | 2009-07-03 | Method for making egg-ham pancake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910016473A CN101647588A (en) | 2009-07-03 | 2009-07-03 | Method for making egg-ham pancake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101647588A true CN101647588A (en) | 2010-02-17 |
Family
ID=41670001
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910016473A Pending CN101647588A (en) | 2009-07-03 | 2009-07-03 | Method for making egg-ham pancake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101647588A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609978A (en) * | 2013-11-27 | 2014-03-05 | 唐德利 | Preparation method of five-color vegetable crystal rice dumpling |
| CN103960645A (en) * | 2014-05-07 | 2014-08-06 | 乳山宏伟食品有限公司 | Mayonnaise prepared food and preparation method thereof |
| CN104305330A (en) * | 2014-10-21 | 2015-01-28 | 乳山宏伟食品有限公司 | Egg prepared food with vegetables and preparation method thereof |
-
2009
- 2009-07-03 CN CN200910016473A patent/CN101647588A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609978A (en) * | 2013-11-27 | 2014-03-05 | 唐德利 | Preparation method of five-color vegetable crystal rice dumpling |
| CN103960645A (en) * | 2014-05-07 | 2014-08-06 | 乳山宏伟食品有限公司 | Mayonnaise prepared food and preparation method thereof |
| CN104305330A (en) * | 2014-10-21 | 2015-01-28 | 乳山宏伟食品有限公司 | Egg prepared food with vegetables and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2348277C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2351220C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2347439C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2301566C1 (en) | Method for production of canned goods from meat and cabbage | |
| RU2348270C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2346540C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2356399C1 (en) | Method for manufacturing preserved food "sichenik fish cutlets ukrainian-style" | |
| RU2351204C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2348329C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2356332C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| CN101647588A (en) | Method for making egg-ham pancake | |
| RU2362419C1 (en) | Production method for tinned food "collops in sour-cream sauce" | |
| RU2349193C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2351244C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2353170C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2356322C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2356336C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2351255C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2354219C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2347467C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2348283C1 (en) | "sichenik fish cutlets ukrainian-style" preserve preparation method | |
| RU2300239C1 (en) | Method for manufacturing canned food "natural minced schnitzel with cabbage" | |
| RU2353163C1 (en) | Method for manufacturing canned ukrainian minced fish | |
| RU2315511C1 (en) | Method for manufacturing canned food "cutlets with rice and hen meat" | |
| CN101744188A (en) | Animal and plant compound protein soybean production and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100217 |