CN103262876A - Scone and preparation method thereof - Google Patents
Scone and preparation method thereof Download PDFInfo
- Publication number
- CN103262876A CN103262876A CN2013102359584A CN201310235958A CN103262876A CN 103262876 A CN103262876 A CN 103262876A CN 2013102359584 A CN2013102359584 A CN 2013102359584A CN 201310235958 A CN201310235958 A CN 201310235958A CN 103262876 A CN103262876 A CN 103262876A
- Authority
- CN
- China
- Prior art keywords
- degree centigrade
- weight
- environment
- parts
- freezing
- 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.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a scone and a preparation method thereof, belonging to the field of scone processing, particularly scones prepared from wheat flour. Existing crusty pancakes are hard in mouthfeel and poor in taste especially after being placed a day in an exposure manner. Aiming at improving the taste of existing scones, the invention provides the scone and the preparation method thereof. The scone provided by the invention is tender in mouthfeel, and provides a new technical scheme for the scones. According to the technical scheme adopted by the invention, the preparation method comprises the steps of: freezing and heating carrots and onions, freezing eggs, recovering to a normal temperature, then mixing with flour, and preparing the scone after fermenting and baking.
Description
Technical field
The invention belongs to the flapjack manufacture field, especially the flapjack made of wheat flour.
Background technology
The crusty pancake pancake also claims crusty pancake, is traditional flapjack of Xinjiang Uygur, and still, existing crusty pancake pancake mouthfeel is harder, and especially uncovered placement is after one day, and mouthfeel is relatively poor.
Summary of the invention
In order to improve the mouthfeel of existing flapjack, the present invention proposes a kind of flapjack and preparation method thereof, and flapjack mouthfeel of the present invention is soft, for flapjack provides a kind of new technical scheme.
The technical solution adopted in the present invention is: a kind of preparation method of flapjack is characterized in that being made up of following steps:
A is parts by weight that 20 onion is cut into the onion fourth that volume is the 3----8 cubic millimeter, at subzero 20----28 degree centigrade after freezing 24 hours, takes out, and is warming up to 20----30 degree centigrade in 20----30 degree centigrade of environment,
B is parts by weight that 10 carrot is cut into the diced carrot that volume is the 1-2 cubic millimeter, at subzero 20----28 degree centigrade after freezing 24 hours, takes out, and is warming up to 20----30 degree centigrade in 20----30 degree centigrade of environment,
C, mixing A, B step obtain material, then, put into a standard atmospheric pressure, 100 degrees centigrade of water, and the water-bath heating was taken out after 30---40 minute, was cooled to 20----30 degree centigrade in 20----30 degree centigrade of environment,
D gets parts by weight and is 10 raw egg, and after shelling, the cleer and peaceful yolk of egg mix at subzero 20----28 degree centigrade after freezing 24 hours, takes out, and is warming up to 20----30 degree centigrade in 20----30 degree centigrade of environment,
E gets parts by weight and is 1 dry ferment, and adding parts by weight is the water of 35---45, and the temperature of water is 30---40 degree centigrade, mixed 1---2 minute,
F gets parts by weight and is 100 wheat flour, adds getting the raw materials ready that step C, D, E obtain, and to add the weight number be 5 NaCl, mixes, and be placed in the closed container, and be placed in the 25----35 degree centigrade of environment 3-4 hours,
G, the materials processing that the F step is obtained becomes diameter 20cm, and the patty of thickness 0.5cm is put into 130-----150 degree centigrade of heating 8---10 minute.
A kind of flapjack is characterized in that: use said method to make.
The specific embodiment
A kind of preparation method of flapjack is characterized in that being made up of following steps:
A is parts by weight that 20 onion is cut into the onion fourth that volume is the 3----8 cubic millimeter, at subzero 20----28 degree centigrade after freezing 24 hours, takes out, and is warming up to 20----30 degree centigrade in 20----30 degree centigrade of environment,
B is parts by weight that 10 carrot is cut into the diced carrot that volume is the 1-2 cubic millimeter, at subzero 20----28 degree centigrade after freezing 24 hours, takes out, and is warming up to 20----30 degree centigrade in 20----30 degree centigrade of environment,
C, mixing A, B step obtain material, then, put into a standard atmospheric pressure, 100 degrees centigrade of water, and the water-bath heating was taken out after 30---40 minute, was cooled to 20----30 degree centigrade in 20----30 degree centigrade of environment,
D gets parts by weight and is 10 raw egg, and after shelling, the cleer and peaceful yolk of egg mix at subzero 20----28 degree centigrade after freezing 24 hours, takes out, and is warming up to 20----30 degree centigrade in 20----30 degree centigrade of environment,
E gets parts by weight and is 1 dry ferment, and adding parts by weight is the water of 35---45, and the temperature of water is 30---40 degree centigrade, mixed 1---2 minute,
F gets parts by weight and is 100 wheat flour, adds getting the raw materials ready that step C, D, E obtain, and to add the weight number be 5 NaCl, mixes, and be placed in the closed container, and be placed in the 25----35 degree centigrade of environment 3-4 hours,
G, the materials processing that the F step is obtained becomes diameter 20cm, and the patty of thickness 0.5cm is put into 130-----150 degree centigrade of heating 8---10 minute.
A kind of flapjack is characterized in that: use said method to make.
(the Latin formal name used at school: Daucus carota), can be red carrot, also can be yellow carrot to carrot of the present invention.
Dry ferment of the present invention, use be that Angel Yeast Co.,Ltd produces, trade name is " high activity dried yeast ", commodity bar code is: 6917790976269.
The described step G of this specification, what heater adopted is: Li Ren (Liven) board, model is the electric baking pan of LR-300HA.
Operating environment of the present invention is a standard atmospheric pressure.
Through the raw material after freezing, the heating, bigger variation takes place in character, is used for making flapjack, can effectively improve mouthfeel.The present invention provides a kind of new technical scheme for making flapjack.
Claims (2)
1. the preparation method of a flapjack is characterized in that being made up of following steps:
A is parts by weight that 20 onion is cut into the onion fourth that volume is the 3----8 cubic millimeter, at subzero 20----28 degree centigrade after freezing 24 hours, takes out, and is warming up to 20----30 degree centigrade in 20----30 degree centigrade of environment,
B is parts by weight that 10 carrot is cut into the diced carrot that volume is the 1-2 cubic millimeter, at subzero 20----28 degree centigrade after freezing 24 hours, takes out, and is warming up to 20----30 degree centigrade in 20----30 degree centigrade of environment,
C, mixing A, B step obtain material, then, put into a standard atmospheric pressure, 100 degrees centigrade of water, and the water-bath heating was taken out after 30---40 minute, was cooled to 20----30 degree centigrade in 20----30 degree centigrade of environment,
D gets parts by weight and is 10 raw egg, and after shelling, the cleer and peaceful yolk of egg mix at subzero 20----28 degree centigrade after freezing 24 hours, takes out, and is warming up to 20----30 degree centigrade in 20----30 degree centigrade of environment,
E gets parts by weight and is 1 dry ferment, and adding parts by weight is the water of 35---45, and the temperature of water is 30---40 degree centigrade, mixed 1---2 minute,
F gets parts by weight and is 100 wheat flour, adds getting the raw materials ready that step C, D, E obtain, and to add the weight number be 5 NaCl, mixes, and be placed in the closed container, and be placed in the 25----35 degree centigrade of environment 3-4 hours,
G, the materials processing that the F step is obtained becomes diameter 20cm, and the patty of thickness 0.5cm is put into 130-----150 degree centigrade of heating 8---10 minute.
2. a flapjack is characterized in that: use the method for claim 1 to make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310235958.4A CN103262876B (en) | 2013-06-17 | 2013-06-17 | Scone and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310235958.4A CN103262876B (en) | 2013-06-17 | 2013-06-17 | Scone and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103262876A true CN103262876A (en) | 2013-08-28 |
| CN103262876B CN103262876B (en) | 2014-08-20 |
Family
ID=49006578
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310235958.4A Active CN103262876B (en) | 2013-06-17 | 2013-06-17 | Scone and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103262876B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372719A (en) * | 2017-08-17 | 2017-11-24 | 安徽侬安康食品有限公司 | A kind of preparation method of sesame crisp fritter |
| CN107455427A (en) * | 2017-08-17 | 2017-12-12 | 安徽侬安康食品有限公司 | A kind of preparation method of cashew nut crisp fritter |
| CN107467144A (en) * | 2017-08-17 | 2017-12-15 | 安徽侬安康食品有限公司 | A kind of preparation method of almond crisp fritter |
| CN107549265A (en) * | 2017-08-17 | 2018-01-09 | 安徽侬安康食品有限公司 | A kind of preparation method of edible kernel of melon seeds crisp fritter |
| CN114145330A (en) * | 2021-12-13 | 2022-03-08 | 新疆驰通广晋农业科技有限公司 | Method for making quick-frozen Nang embryo |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61177948A (en) * | 1985-02-05 | 1986-08-09 | Nisshin Seika Kk | Cake |
| JP2002253109A (en) * | 2001-03-05 | 2002-09-10 | San Rich:Kk | Dough without using charging water, bread and method for producing them |
| CN1559232A (en) * | 2004-02-27 | 2005-01-05 | 刘忠仁 | Method for making crusty pan-cake with filler |
| CN1631174A (en) * | 2005-01-06 | 2005-06-29 | 邵秋明 | Flapjack and its making method |
| CN1882249A (en) * | 2003-11-13 | 2006-12-20 | 株式会社日冷食品 | Frozen carrot |
| CN102487983A (en) * | 2011-12-20 | 2012-06-13 | 安尼娃尔·阿不都热衣木 | Method for making stomach-nourishing biscuit crusty pancake |
-
2013
- 2013-06-17 CN CN201310235958.4A patent/CN103262876B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61177948A (en) * | 1985-02-05 | 1986-08-09 | Nisshin Seika Kk | Cake |
| JP2002253109A (en) * | 2001-03-05 | 2002-09-10 | San Rich:Kk | Dough without using charging water, bread and method for producing them |
| CN1882249A (en) * | 2003-11-13 | 2006-12-20 | 株式会社日冷食品 | Frozen carrot |
| CN1559232A (en) * | 2004-02-27 | 2005-01-05 | 刘忠仁 | Method for making crusty pan-cake with filler |
| CN1631174A (en) * | 2005-01-06 | 2005-06-29 | 邵秋明 | Flapjack and its making method |
| CN102487983A (en) * | 2011-12-20 | 2012-06-13 | 安尼娃尔·阿不都热衣木 | Method for making stomach-nourishing biscuit crusty pancake |
Non-Patent Citations (1)
| Title |
|---|
| 何婧云，等: "维吾尔族食馕习俗的文化解说", 《安徽农业科学》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372719A (en) * | 2017-08-17 | 2017-11-24 | 安徽侬安康食品有限公司 | A kind of preparation method of sesame crisp fritter |
| CN107455427A (en) * | 2017-08-17 | 2017-12-12 | 安徽侬安康食品有限公司 | A kind of preparation method of cashew nut crisp fritter |
| CN107467144A (en) * | 2017-08-17 | 2017-12-15 | 安徽侬安康食品有限公司 | A kind of preparation method of almond crisp fritter |
| CN107549265A (en) * | 2017-08-17 | 2018-01-09 | 安徽侬安康食品有限公司 | A kind of preparation method of edible kernel of melon seeds crisp fritter |
| CN114145330A (en) * | 2021-12-13 | 2022-03-08 | 新疆驰通广晋农业科技有限公司 | Method for making quick-frozen Nang embryo |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103262876B (en) | 2014-08-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103262876B (en) | Scone and preparation method thereof | |
| CN102405952B (en) | Method for processing sandwich cakes | |
| CN103503960B (en) | A kind of angelica keiskei health care tough biscuit | |
| CN104430702A (en) | Coarse food grain bread and making method thereof | |
| CN102308863A (en) | Enzyme-modified crisp biscuit preparation method | |
| CN104430708A (en) | Qi and blood invigorating bread and making method thereof | |
| CN105557896B (en) | One kind bread frozen dough of germ flour containing quinoa and preparation method thereof | |
| CN104719752A (en) | Yam steamed bread and preparation method thereof | |
| CN103229934B (en) | Method for manufacturing steamed bun with high simplicity and rapidness and long shelf life | |
| CN104026189A (en) | Liver nourishing biscuits | |
| CN104430734A (en) | Coarse food grain biscuit and making method thereof | |
| CN108208068A (en) | Ma Rice-cakes bread doughs tailored flour, freezing Ma Rice-cakes bread doughs are freezed Ji the production method of Ma Rice-cakes bread | |
| CN104255859A (en) | Method for making needle mushroom health bread | |
| CN103271256B (en) | Korla pear jam and making method thereof | |
| CN103340225B (en) | Banana liquor juice pancake and preparation method thereof | |
| CN105410107A (en) | French bread pre-mixed flour and French bread making method | |
| CN103798622A (en) | Production method of heat clearing steamed buns | |
| CN104938568A (en) | Flavored cookie | |
| Tassielli et al. | Energy Flows and Greenhouses Gases of EU national breads using LCA approach | |
| CN103431004A (en) | Method for preparing nutrient biscuit | |
| CN103503964A (en) | Throat wetting, lung nourishing and health caring toughness biscuit | |
| CN104938920A (en) | Fragrant and sweet steamed bun | |
| RU2019121022A (en) | Enriched rye-wheat bread and method of its preparation | |
| CN114304228A (en) | Making method of spring pancake | |
| KR20130079713A (en) | Brown Rice Bread |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: CIXI OUXIN BIOTECHNOLOGY CO., LTD. Free format text: FORMER OWNER: HE KAIFANG Effective date: 20140708 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Shi Senquan Inventor before: He Kaifang |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: HE KAIFANG TO: SHI SENQUAN Free format text: CORRECT: ADDRESS; FROM: 830002 URUMQI, XINJIANG UYGUR AUTONOMOUS REGION TO: 315301 NINGBO, ZHEJIANGPROVINCE |
|
| TA01 | Transfer of patent application right |
Effective date of registration: 20140708 Address after: 315301, No. 28, Lane 4, Jade Road, Xintang village, Zong Han street, Zhejiang, Cixi Applicant after: CIXI OUXIN BIOTECHNOLOGY CO., LTD. Address before: 830002, the Xinjiang Uygur Autonomous Region, Urumqi, Tianshan District, five star road, post office upstairs Applicant before: He Kaifang |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: GUANGDONG HUABO ENTERPRISE MANAGEMENT CONSULTING C Free format text: FORMER OWNER: CIXI OUXIN BIOTECHNOLOGY CO., LTD. Effective date: 20150803 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20150803 Address after: 510640 Guangdong city of Guangzhou province Tianhe District gold Yinglu No. 1 was 1106 room two Patentee after: Guangdong Huabo Enterprise Management Consulting Co., Ltd. Address before: 315301, No. 28, Lane 4, Jade Road, Xintang village, Zong Han street, Zhejiang, Cixi Patentee before: CIXI OUXIN BIOTECHNOLOGY CO., LTD. |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| CB03 | Change of inventor or designer information |
Inventor after: Wei Jiangnan Inventor before: Shi Senquan |
|
| COR | Change of bibliographic data | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20151109 Address after: 547499 Hechi city the Guangxi Zhuang Autonomous Region Donglan County Donglan town cemetery Street No. 65 Patentee after: Donglan county science and Technology Information Institute Address before: 510640 Guangdong city of Guangzhou province Tianhe District gold Yinglu No. 1 was 1106 room two Patentee before: Guangdong Huabo Enterprise Management Consulting Co., Ltd. |