CN102228067A - Spring pancake and preparation method thereof - Google Patents
Spring pancake and preparation method thereof Download PDFInfo
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- CN102228067A CN102228067A CN2011102121882A CN201110212188A CN102228067A CN 102228067 A CN102228067 A CN 102228067A CN 2011102121882 A CN2011102121882 A CN 2011102121882A CN 201110212188 A CN201110212188 A CN 201110212188A CN 102228067 A CN102228067 A CN 102228067A
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Abstract
The invention relates to a spring pancake and a preparation method thereof. The spring pancake is reasonable in raw material collocation, balanced in nutrition, stable in quality, good in taste and scientific in the preparation method, can be mechanically produced on a large scale, can be prepared into a Chinese fast food which is convenient to eat, and is easy to package, carry and store.
Description
Technical field
The present invention relates to food, relate in particular to a kind of spring pancake and preparation method thereof.
Background technology
Be commonly called as the beginning of spring the beginning of spring, annual day in the beginning of spring, most people will eat spring pancake, and name is said " stinging the spring ".Eat the custom of spring pancake, with a long history.Spring pancake is to roll conglobate pancake with fine flour, forms through pokering.The method for making of " transfer Ding Ji " record spring pancake is " things such as Pi Jiabao meat of ham, chicken of making dough, or cabbage heart, fried for the visitor during four seasons clearly.Bacon waist, garlic flower, dateplum persimmon, juglandis,semen, ocean sugar (white sugar) pulverize altogether again, the segment of volume spring pancake." this is the eating method of the Qing Dynasty.Smear sweet fermented flour sauce but develop into spring pancake now, roll up behind the green onion of foreign angle edible.During the beginning of spring, the tender shoots that shallot is emerged, delicate fragrance is tender and crisp, and particularly spring returns to the good earth, all things on earth recovery, tender green onion goes out earlier, and people have a taste of a delicacy, and also are the meanings that " stinging the spring " arranged.Gourmandism and dish are in addition used the heart of seasonal dish exactly, as choppings such as hotbed chives, spinach Huangs, cry and fry and dish.Also exquisite being clipped in the spring pancake with cold cuts such as sauce slices of tripe shredded chickens of some places eaten.Eat spring pancake be particular about will with green vegetable bun, from the beginning have tail, cry " having a beginning and an end ", get the lucky meaning.When eating spring pancake, the whole family sits around together, the spring pancake that irons is placed in the steamer, with eating with taking, in order that eat a chummy spirit youngster.
Spring pancake can improve a poor appetite, and promotes digestion and minimizing noxious material to be detained at enteron aisle, reduces the absorption of fat material, plays the effect of weight reducing.Be one of Chinese meal cuisines.Along with the quickening of people's rhythm of life, that promptly will eat is nutritious, healthy, saves time for eating meals again, and this is people's questions of common concern.At present, domestic fast food mainly is western fast foods such as external McDonald and KFC, one, Chinese fast food food seldom, two, the Chinese fast food demand will far surpass the demand of western fast food.In the Chinese meal food, spring pancake is a kind of popular food that is subjected to deeply, and is because its main non-staple food has concurrently, easy to carry, economical and practical.But; existing spring pancake all adopts the dough (unleavened dough) that will rub; by pressing cookie wrapper preparing; toast again, cage steams or fried being made; owing to be manually-operated; its procedure is numerous and diverse, quality is unstable, can not form the scale supply, be difficult for packing carries and preserves, and therefore can not form fast food.Moreover the cake skin of existing spring pancake and the variety of raw material of garnishes are single, and nutrition is unbalanced, and taste is not good enough.
Summary of the invention
Technical problem to be solved by this invention provides a kind of spring pancake and preparation method thereof, require described spring pancake variety of raw material configuration rationally, balanced in nutrition, taste is good, preparation method science and can mechanical mass production, can form the instant edible of Chinese fast food, and be easy to pack, carry and preserve.
For solving the problems of the technologies described above, the invention provides a kind of spring pancake, comprise cake skin and garnishes, it is characterized in that,
Described cake skin is formed by flour and boiling water mixing kneading, and wherein, the percentage by weight of flour is 65-70%, and all the other are water;
Described garnishes are vegetable dish, shredded meat, the dish of three delicacies taste, thick broad-bean sauce, green onion, salt, monosodium glutamate or chickens' extract, animal oil, vegetable oil, condiment hybrid modulation form, wherein, the percentage by weight 5-6% of thick broad-bean sauce, the percentage by weight 4-5% of shallot, the percentage by weight 0.3-0.6% of salt, the percentage by weight 0.1-0.2% of animal oil, the percentage by weight 0.2-0.4% of vegetable oil, the percentage by weight of monosodium glutamate or chickens' extract are 0.2-0.3%, and the percentage by weight of condiment is 0.2-0.5%, the percentage by weight of shredded meat is 40-45%, and all the other are vegetable dish;
The part by weight of described cake skin and garnishes is 1:(1-1.5).
Described flour is refined wheat powder or wholemeal.
In the described vegetable dish a kind of in mung bean sprouts, potato silk, cowpea, sea-tangle silk, shredded chili, sliced carrot, the dried bean curd silk etc. or several.
Described egg also can be duck's egg, goose egg or quail egg.
Described meat is pork, beef, mutton, chicken, duck or the flesh of fish.
The dish of described three delicacies taste is leek, egg, meat, peeled shrimp etc.
Described shredded meat is sliced beef, shredded pork, mutton silk or chicken silk.
Described thick broad-bean sauce is soya sauce, broad bean paste etc.
Described condiment is made up of pepper powder, zanthoxylum powder, green onion end, bruised ginger; Described animal oil is lard, butter, sheep oil, chicken fat, duck oil or fish oil; Described vegetable oil is peanut oil, sesame oil, sunflower oil, maize germ oil, olive oil or cereal ready-mixed oil.
The preparation method of described spring pancake, its making step is:
(1) preparation cake skin: take by weighing percentage by weight and be 65-70% flour, flour is become flakes with getting away having one's hair waved, mix and knead, rub and be rubbed into strip, pinch into jizi for making dumplings by every part of 25g, proportionately palm is big, take a little cake to brush oil, another opening and closing are rolled into the about 18 centimetres of pancakes of diameter for every part together, and are stand-by;
(2) preparation garnishes: take by weighing percentage by weight respectively and be 0.3-0.6% salt, percentage by weight and be 0.2-0.3% flavor enhancement, percentage by weight is 0.1-0.2% animal oil, percentage by weight is 0.2-0.4% vegetable oil, percentage by weight is 0.2-0.4% animal oil, and percentage by weight is 0.2-0.5% condiment, 40-45% meat, all the other are vegetable dish, in pot, add oil shredded meat, vegetable dish are fried, put into salt, flavor enhancement, condiment, be modulated into garnishes; Big very light blue cleaning is cut into 3 centimetres onion parts, and it is stand-by to be cut into the green onion silk then;
(3) in pan, add a little oil, be heated to 40 ℃, the spring pancake of rolling is put into pot, cover pot cover, use slow fire, heated 1-2 minutes, see the spring pancake air-blowing,, heated again 1-2 minutes, see the spring pancake air-blowing again, be golden yellow, get spring pancake the spring pancake upset.
The characteristics of spring pancake of the present invention: the cake skin is to be lumped together by brush oil in the middle of two little cakes to roll into double-deck pancake, and ironing can open after ripe becomes two thinner cakes, also can not open direct cabbage and eat.
The cake skin of spring pancake of the present invention and the configuration of the variety of raw material of garnishes are reasonable, and balanced in nutrition, taste is good; Preparation method science reasonable in design, operating process is simple, can form large-scale production, instant edible, and be easy to pack, carry and preserve, the shelf-life limit for length.
The specific embodiment
Embodiment one:
1, makes 1000 gram doughs.Get 700 gram good quality wheat powder earlier, cook by scalding, be flakes, add 30 gram dried noodles, rubbed standby with 270 grams, 100 degree boiling water;
2, dough is rubbed into strip, pinches into the jizi for making dumplings of 25g size, proportionately palm is big, takes a little cake to brush oil, and another opening and closing are rolled into the about 18 centimetres of pancakes of diameter for every part together, and are stand-by;
3, make 1000 gram garnishes.Take by weighing pork 380 gram, be cut into filament, 500 gram mung bean sprouts cleaning and controlled dryings, frying pan burn heat and put into 20 gram lards, and 20 gram cereal ready-mixed oils are got green onion 10 grams, ginger 10 grams mince; After putting into the pot stir-fry, put into shredded meat and fry,, put mung bean sprouts again, stir-fry and put into 10 gram salt in 3 minutes with soy sauce 5 grams, 10 gram monosodium glutamates, 15 gram sesame oil, 10 gram zanthoxylum powders, 10 gram black peppers take the dish out of the pot;
4, fried meat cubelets sauce: get pork 50 grams and be cut into fourth, pot burns puts into 20 gram cereal ready-mixed oils, and the pork fourth that cuts is put into pot, fries and puts into 50 gram thick broad-bean sauce, takes the dish out of the pot in 3 minutes;
5, big very light blue cleaning is cut into 3 centimeter length onion parts, and it is stand-by to be cut into silk then;
6, in pan, add a little oil, be heated to 40 ℃, the spring pancake of rolling is put into pot, cover pot cover, heated 1-2 minutes, see the spring pancake air-blowing with slow fire; Turn, ironed 1-2 minute, air-blowing is golden yellow, gets spring pancake.
Embodiment two:
1, makes 1000 gram doughs.Get 700 gram high-quality wholemeals earlier, cook by scalding, add 30 gram dried noodles, rubbed standby with 270 grams, 100 degree boiling water;
2, make 1000 gram garnishes.Take by weighing fresh hen egg 200 gram squeeze into blend in the bowl standby: get green onion 10 grams, ginger 15 gram mincing for standby; Pork 150 grams and peeled shrimp 150 grams with mincing after green onion end, bruised ginger mix, add 10 gram salt, 10 gram monosodium glutamates, and 15 gram sesame oil, 10 gram zanthoxylum powders, 10 gram black peppers, 40 gram peanut oil, 30 gram lards, 350 gram leek cut stand-by;
3, frying pan burns heat and puts into 20 gram lards, and 40 gram peanut oil are got green onion end 10 grams, ginger 15 gram ends; After putting into the pot stir-fry, put into egg, peeled shrimp and porkburger, stir-fried 3-5 minutes, put into leek,, stir-fried 2-3 minutes,, take the dish out of the pot with sesame oil with salt, monosodium glutamate, zanthoxylum powder, pepper powder;
4, dough is rubbed into strip, pinches into the jizi for making dumplings of 25g size, proportionately palm is big, takes a little cake to brush oil, and another opening and closing are rolled into the about 18 centimetres of pancakes of diameter for every part together, and are stand-by;
5, in pan, add a little oil, be heated to 40 ℃, ready-made spring pancake is put into pot, use little fire, heated 1-2 minutes, and saw the spring pancake air-blowing,, heated again 1-2 minutes the spring pancake upset, see the spring pancake air-blowing again and form golden folder, be golden yellow, get spring pancake with the bottom of a pan contact-making surface.
Characteristics: fragrant soft good to eat, bright in outer Jiao, promote appetite.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all belongs in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (10)
1. a spring pancake comprises cake skin and garnishes, it is characterized in that,
Described cake skin is formed by flour and boiling water mixing kneading, and wherein, the percentage by weight of flour is 65-70%, and all the other are water;
Described garnishes are vegetable dish, shredded meat, the dish of three delicacies taste, thick broad-bean sauce, green onion, salt, monosodium glutamate or chickens' extract, animal oil, vegetable oil, condiment hybrid modulation form, wherein, the percentage by weight 5-6% of thick broad-bean sauce, the percentage by weight 4-5% of shallot, the percentage by weight 0.3-0.6% of salt, the percentage by weight 0.1-0.2% of animal oil, the percentage by weight 0.2-0.4% of vegetable oil, the percentage by weight of monosodium glutamate or chickens' extract are 0.2-0.3%, and the percentage by weight of condiment is 0.2-0.5%, the percentage by weight of shredded meat is 40-45%, and all the other are vegetable dish;
The part by weight of described cake skin and garnishes is 1:(1-1.5).
2. spring pancake according to claim 1 is characterized in that, described flour is refined wheat powder or wholemeal.
3. spring pancake according to claim 1 is characterized in that, is a kind of in mung bean sprouts, potato silk, cowpea, sea-tangle silk, shredded chili, sliced carrot, the dried bean curd silk etc. or several in the described vegetable dish.
4. spring pancake according to claim 1 is characterized in that described egg also can be duck's egg, goose egg or quail egg.
5. spring pancake according to claim 1 is characterized in that, described meat is pork, beef, mutton, chicken, duck or the flesh of fish.
6. spring pancake according to claim 1 is characterized in that, the dish of described three delicacies taste is leek, egg, meat, peeled shrimp etc.
7. spring pancake according to claim 1 is characterized in that, described shredded meat is sliced beef, shredded pork, mutton silk or chicken silk.
8. spring pancake according to claim 1 is characterized in that, described thick broad-bean sauce is soya sauce, broad bean paste etc.
9. spring pancake according to claim 1 is characterized in that, described condiment is made up of pepper powder, zanthoxylum powder, green onion end, bruised ginger; Described animal oil is lard, butter, sheep oil, chicken fat, duck oil or fish oil; Described vegetable oil is peanut oil, sesame oil, sunflower oil, maize germ oil, olive oil or cereal ready-mixed oil.
10. the preparation method of the described spring pancake of claim 1-9, its making step is:
(1) preparation cake skin: take by weighing percentage by weight and be 65-70% flour, flour is become flakes with getting away having one's hair waved, mix and knead, rub and be rubbed into strip, pinch into jizi for making dumplings by every part of 25g, proportionately palm is big, take a little cake to brush oil, another opening and closing are rolled into the about 18 centimetres of pancakes of diameter for every part together, and are stand-by;
(2) preparation garnishes: take by weighing percentage by weight respectively and be 0.3-0.6% salt, percentage by weight and be 0.2-0.3% flavor enhancement, percentage by weight is 0.1-0.2% animal oil, percentage by weight is 0.2-0.4% vegetable oil, percentage by weight is 0.2-0.4% animal oil, and percentage by weight is 0.2-0.5% condiment, 40-45% meat, all the other are vegetable dish, in pot, add oil shredded meat, vegetable dish are fried, put into salt, flavor enhancement, condiment, be modulated into garnishes; Big very light blue cleaning is cut into 3 centimetres onion parts, and it is stand-by to be cut into the green onion silk then;
(3) in pan, add a little oil, be heated to 40 ℃, the spring pancake of rolling is put into pot, cover pot cover, use slow fire, heated 1-2 minutes, see the spring pancake air-blowing,, heated again 1-2 minutes, see the spring pancake air-blowing again, be golden yellow, get spring pancake the spring pancake upset.
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| CN2011102121882A CN102228067A (en) | 2011-07-27 | 2011-07-27 | Spring pancake and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669230A (en) * | 2012-05-09 | 2012-09-19 | 王玉兰 | Dry-fried soybean-kelp cake |
| CN103461411A (en) * | 2013-09-10 | 2013-12-25 | 杨明德 | Wrapper oil coating process and automatic oil coating device for continuous wrapper production |
| CN104171944A (en) * | 2014-07-23 | 2014-12-03 | 马鞍山市海滨水产品生态养殖专业合作社 | Multi-bean honey lung-moistening spring roll and preparation method thereof |
| CN104222831A (en) * | 2014-07-23 | 2014-12-24 | 马鞍山市海滨水产品生态养殖专业合作社 | Chinese-yam and lily spring roll with function of beautifying appearance and preparation method thereof |
| CN104222834A (en) * | 2014-07-23 | 2014-12-24 | 马鞍山市海滨水产品生态养殖专业合作社 | Salted egg-containing milky aroma spring roll and preparation method |
| CN105410109A (en) * | 2014-08-26 | 2016-03-23 | 贵州雷之源生态农业开发有限公司 | Making method of Chinese chives spring rolls |
| CN106417509A (en) * | 2016-05-23 | 2017-02-22 | 许昌学院 | Making method of mooncake with shiitake mushroom and dried tofu |
| CN107019018A (en) * | 2017-05-22 | 2017-08-08 | 张明会 | It is a kind of for medicine-food two-purpose spring pancake of the women deficiency of liver-yin and kidney-yin and preparation method thereof |
| CN107125556A (en) * | 2017-04-17 | 2017-09-05 | 安徽省雷氏农业科技有限公司 | A kind of Korean style bakes face and preparation method thereof |
| CN107242267A (en) * | 2017-05-22 | 2017-10-13 | 张明会 | A kind of medicine-food two-purpose spring pancake of male's protect liver kidney-nourishing and preparation method thereof |
| CN107549263A (en) * | 2017-09-25 | 2018-01-09 | 安徽快天下食品科技有限公司 | A kind of preparation method of more Fried dumpling with pork |
| CN109566966A (en) * | 2018-11-23 | 2019-04-05 | 北京灵之秀文化发展有限公司 | Mulberry leaf roll up cake and its manufacture craft |
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2011
- 2011-07-27 CN CN2011102121882A patent/CN102228067A/en active Pending
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| 刘家田等: "《家常主食》", 30 March 2002, 安徽科学技术出版社 * |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669230A (en) * | 2012-05-09 | 2012-09-19 | 王玉兰 | Dry-fried soybean-kelp cake |
| CN103461411A (en) * | 2013-09-10 | 2013-12-25 | 杨明德 | Wrapper oil coating process and automatic oil coating device for continuous wrapper production |
| CN103461411B (en) * | 2013-09-10 | 2015-04-29 | 杨明德 | Wrapper oil coating process and automatic oil coating device for continuous wrapper production |
| CN104171944A (en) * | 2014-07-23 | 2014-12-03 | 马鞍山市海滨水产品生态养殖专业合作社 | Multi-bean honey lung-moistening spring roll and preparation method thereof |
| CN104222831A (en) * | 2014-07-23 | 2014-12-24 | 马鞍山市海滨水产品生态养殖专业合作社 | Chinese-yam and lily spring roll with function of beautifying appearance and preparation method thereof |
| CN104222834A (en) * | 2014-07-23 | 2014-12-24 | 马鞍山市海滨水产品生态养殖专业合作社 | Salted egg-containing milky aroma spring roll and preparation method |
| CN105410109A (en) * | 2014-08-26 | 2016-03-23 | 贵州雷之源生态农业开发有限公司 | Making method of Chinese chives spring rolls |
| CN106417509A (en) * | 2016-05-23 | 2017-02-22 | 许昌学院 | Making method of mooncake with shiitake mushroom and dried tofu |
| CN107125556A (en) * | 2017-04-17 | 2017-09-05 | 安徽省雷氏农业科技有限公司 | A kind of Korean style bakes face and preparation method thereof |
| CN107019018A (en) * | 2017-05-22 | 2017-08-08 | 张明会 | It is a kind of for medicine-food two-purpose spring pancake of the women deficiency of liver-yin and kidney-yin and preparation method thereof |
| CN107242267A (en) * | 2017-05-22 | 2017-10-13 | 张明会 | A kind of medicine-food two-purpose spring pancake of male's protect liver kidney-nourishing and preparation method thereof |
| CN107549263A (en) * | 2017-09-25 | 2018-01-09 | 安徽快天下食品科技有限公司 | A kind of preparation method of more Fried dumpling with pork |
| CN109566966A (en) * | 2018-11-23 | 2019-04-05 | 北京灵之秀文化发展有限公司 | Mulberry leaf roll up cake and its manufacture craft |
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Application publication date: 20111102 |