CN105941537A - Pancake made by soybean dregs and processing method thereof - Google Patents
Pancake made by soybean dregs and processing method thereof Download PDFInfo
- Publication number
- CN105941537A CN105941537A CN201610351172.2A CN201610351172A CN105941537A CN 105941537 A CN105941537 A CN 105941537A CN 201610351172 A CN201610351172 A CN 201610351172A CN 105941537 A CN105941537 A CN 105941537A
- Authority
- CN
- China
- Prior art keywords
- pancake
- water
- flour
- semen
- oil
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a pancake made by soybean dregs and a processing method thereof. The pancake is made by following raw material including soybean dreg powder, wheat flour, walnuts, tetrapanax papyriferum, red dates, cheery tomatoes, pitaya peels, osmanthus fragrans, roselle, mango stones, boxthorn leaves, fresh eggs, sugar, salt, edible oil, pigskin, black tea fungus liquid, red camphor oil and proper amount of water. The pancake made by soybean dregs is golden, fragrant, crisp and full in nutrition; soybean dregs full of dietary fibers are subjected to superheat steam in order to remove the beany flavor and ripen; the pancake is sprayed with self-made red camphor oil for microwave baking so that the pancake tastes more fragrant; at the same time, by adding pigskin and black tea fungus liquid, the rough taste of soybean dregs is neutralized in order to promote body metabolic absorption; osmanthus fragrans and roselle also play their due roles so that appetite is improved, yin is enriched and kidney is replenished, liver is tonified and a strong constitution is obtained.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of okonomiyaki pancake and processing method thereof.
Background technology
Semen sojae atricolor has unique enriching and comprehensive nutritional labeling, is again one of main oil crop and important food resource, and soybean processing industry is in the ascendant, as soybean protein, soybean active composition, soybean cover etc. have obtained in-depth study and answer
With.Bean dregs, as the Main By product of the bean product processing such as bean curd, Cortex beans, dried bean, bean milk, account for the 15%～20% of dried tofu weight, and current domestic soy food product industry the most about produces 20,000,000 tons of wet bean dregs, and wherein most bean dregs are all as garbage
Process, cause the wasting of resources.Bean dregs contain abundant dietary fiber and calcium, phosphorus, ferrum, vitamin, and wherein dietary fiber accounts for more than half of dry.Cellulose is the functional component in food with health care, has the most special important life to human body
Reason function, is referred to as the 7th nutrient by nutritionist.Bean dregs also have higher high-quality protein, the essential amino acids in Protein from Soy Bean Dregs, the most suitable with soybean protein in composition.Particularly in bean dregs albumen, lysine content is more, can make up frumentum
The deficiency of lysine in food, plays aminoacid complementary action.The reference value that amino acid ratio proposes with the World Food Programme is close, has the highest use value.
Numerous studies show, high fibre diet is effective to treatment insulin-dependent diabetics.Soluble fiber can reduce the probability that post-prandial glycemia generates and plasma insulin raises.Soybean dietary fiber molecular surface is with a lot of active groups
Cause, can adsorb the organic compound such as noxious substance (endogenous toxin), chemical drugs and poisonous pharmaceuticals (heterotoxin) in cholesterol, bile acid and intestinal.This adsorption of dietary fiber, promotes internal blood fat and lipoprotein metabolism
It is normally carried out.The high retention ability of soybean dreg dietary fiber, improves the function of large intestine, suppression saprophytic bacteria growth, reduce the generation of secondary bile acid.Also strengthen the wriggling of large intestine, increase water content and the volume of feces, shorten emptying time, reduce colon pressure
Power, promotes the excretion of feces；Make carcinogen and some noxious substances in intestinal discharge with feces simultaneously, reduce the touch opportunity of carcinogen and colon.Thus reach to prevent effect of intestinal cancer.Dietary fiber volume is relatively big, and after water expands, volume is bigger, at gastrointestinal
The effect of filler volume can be played in road, easily cause satiety.Simultaneously as dietary fiber also can affect the compositions such as available carbohydrate digesting and assimilating in intestinal, it is not easy to produce hunger sensation.Therefore, bean dregs be a kind of have research and development be worth
Dietary fiber and protein sources, be again the food resource of super quality and competitive price, bean dregs be fabricated to food and have good DEVELOPMENT PROSPECT.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of okonomiyaki pancake and processing method thereof.
The present invention is achieved by the following technical solutions:
A kind of okonomiyaki pancake, is made up of the raw material of following weight parts:
Bean dregs flour 18-22, Semen Tritici aestivi flour 35-40, Semen Juglandis 5-10, Rhizoma Gastrodiae seed 6-8, Fructus Jujubae 4-6, cherry tomato 2-4, pitaya peel 2-4, Flos Osmanthi Fragrantis 1-3, Hibiscus Sabdariffa Linn 3-5, Semen Mangiferae indicae 2-3, Folium Lycii 2-4, fresh hen egg 25-35, white sugar 2-3, Sal 1-2, edible oil 5-8, Corii Sus domestica 6-8, black tea bacterium solution 8-10, chilli oil 2-3, water are appropriate.
A kind of processing method of okonomiyaki pancake, including following operating procedure:
(1), Semen Juglandis, Rhizoma Gastrodiae seed being picked up miscellaneous cleaning respectively, at 90-100 DEG C, microwave bakes out perfume (or spice), by extracting red date stone, is ground to 100-200 mesh in the lump with baking Semen Juglandis, Rhizoma Gastrodiae seed, adds 3-5 times of water and stir, stew to moisten emulsifying at 40-60 DEG C, obtains Semen Juglandis Fructus Jujubae breast；
(2), pitaya peel is removed outer layer thin skin, cutting filamentation, put into boiling water to scald the 30-40 second processed, put into containing leaching refrigeration in the frozen water of the citric acid of 0.2-0.3% but, with clean cherry tomato in the lump freezing crushing, at 40-50 DEG C, water proof stews to moisten to soft rotten, adds white sugar and makes pulping, temperature be 40-50 DEG C, pressure be homogenizing under 10-15MPa, obtain pulp；
(3) remove impurity of, by Corii Sus domestica losing hair or feathers is cleaned, and enters pot and adds water boiling 15-20 minute, removes oils and fats, cutting filamentation, steams 10-15 minute under 180-220 DEG C of superheated steam, sends into baking box baking at 232-240 DEG C expanded, pulverize, add black tea bacterium solution stirring extremely fine and smooth pureed, obtain Corii Sus domestica mud；
(4), chilli oil makes: weigh the raw material of following weight portion: Fructus Capsici 20-30, Fructus Anisi Stellati 2-3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-4, Flos Caryophylli 2-3, Radix Angelicae Dahuricae 1-2, Herba Ocimi (Herba Ocimi Pilosi) leaf 4-6, Fructus anethi seed 3-5, coffee bean 1-2, Rhizoma Zingiberis Recens 2-4, Lentinus Edodes stem 2-3, Folium Camelliae sinensis 3-4; it is broken into granule respectively; a small amount of rice wine is moistened in spray; infiltration mix homogeneously, puts into microwave oven and bakes out perfume (or spice) at 80-90 DEG C, be finish-ground to powder; salad oil is heated to 140-150 DEG C of truce; add spice powder, soak 24-28 hour, filter and make chilli oil；
(5), sieving and washing totally by fresh bean dregs, steam 12-15 minute through 160-180 DEG C of superheated steam high temperature, uniformly spray chilli oil, puddle uniformly, put into microwave oven, bake out perfume (or spice) at 60-80 DEG C, fine grinding, to 180-200 mesh, obtains bean dregs flour；
(6), by Flos Osmanthi Fragrantis, Hibiscus Sabdariffa Linn, Semen Mangiferae indicae, Folium Lycii, being stranding into end, microwave bakes and banks up with earth out perfume (or spice), adds 5-8 times of soak by water 1-2 hour, and filter and remove residue obtains decoction liquor；
(7), bean dregs flour, Semen Tritici aestivi flour, Sal are mixed in proportion, Semen Juglandis Fructus Jujubae breast, pulp, Corii Sus domestica mud, fresh hen egg, vegetable oil and suitable quantity of water are joined in mixed flour, stir into pasty state, battercake is stuck with paste and is injected into battercake molding device molding, put into oven for baking 3-4 minute of temperature 160-180 degree, warehouse-in after cooling, can be packed.
The invention have the advantage that
The okonomiyaki pancake that the present invention prepares, golden yellow color, aromatic tender and crisp, nutritious, will be enriched in dietary fiber bean dregs and use superheated steam to process, remove beany flavor ripening simultaneously, spray profit secret chilli oil microwave is baked, and more increases mouthfeel, adds Corii Sus domestica, black tea bacterium solution simultaneously, neutralize bean dregs rough mouthfeel, promote that organism metabolism absorbs, with Flos Osmanthi Fragrantis, the composition synergism such as Hibiscus Sabdariffa Linn, appetite stimulator is simultaneously, enriching yin and nourishing kidney, tonifying liver appetizing, strong body constitution.
Detailed description of the invention
A kind of okonomiyaki pancake, is made up of the raw material of following weight parts:
Bean dregs flour 22, Semen Tritici aestivi flour 40, Semen Juglandis 10, Rhizoma Gastrodiae seed 8, Fructus Jujubae 6, cherry tomato 4, pitaya peel 4, Flos Osmanthi Fragrantis 2, Hibiscus Sabdariffa Linn 5, Semen Mangiferae indicae 3, Folium Lycii 3, fresh hen egg 35, white sugar 2, Sal 2, edible oil 8, Corii Sus domestica 8, black tea bacterium solution 10, chilli oil 3, water are appropriate.
A kind of processing method of okonomiyaki pancake, including following operating procedure:
(1), Semen Juglandis, Rhizoma Gastrodiae seed being picked up miscellaneous cleaning respectively, at 100 DEG C, microwave bakes out perfume (or spice), by extracting red date stone, is ground to 200 mesh in the lump with baking Semen Juglandis, Rhizoma Gastrodiae seed, adds 5 times of water and stir, stew to moisten emulsifying at 60 DEG C, obtains Semen Juglandis Fructus Jujubae breast；
(2), pitaya peel is removed outer layer thin skin, cutting filamentation, put into the boiling water system of scalding 40 seconds, put into containing leaching refrigeration in the frozen water of the citric acid of 0.3% but, with clean cherry tomato in the lump freezing crushing, at 50 DEG C, water proof stews to moisten to soft rotten, adds white sugar and makes pulping, temperature be 50 DEG C, pressure be homogenizing under 15MPa, obtain pulp；
(3) remove impurity of, by Corii Sus domestica losing hair or feathers is cleaned, and enters pot and adds water boiling 20 minutes, removes oils and fats, cutting filamentation, steams 15 minutes under 220 DEG C of superheated steams, sends into baking box baking at 240 DEG C expanded, pulverize, add black tea bacterium solution stirring extremely fine and smooth pureed, obtain Corii Sus domestica mud；
(4), chilli oil makes: weigh the raw material of following weight portion: Fructus Capsici 30, Fructus Anisi Stellati 3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4, Flos Caryophylli 2, the Radix Angelicae Dahuricae 2, Herba Ocimi (Herba Ocimi Pilosi) leaf 6, Fructus anethi seed 5, coffee bean 2, Rhizoma Zingiberis Recens 4, Lentinus Edodes stem 3, Folium Camelliae sinensis 4; it is broken into granule respectively; a small amount of rice wine is moistened in spray; infiltration mix homogeneously, puts into microwave oven and bakes out perfume (or spice) at 90 DEG C, be finish-ground to powder; salad oil is heated to 150 DEG C of truces; add spice powder, soak 28 hours, filter and make chilli oil；
(5), sieving and washing totally by fresh bean dregs, steam 15 minutes through 180 DEG C of superheated steam high temperature, uniformly spray chilli oil, puddle uniformly, put into microwave oven, bake out perfume (or spice) at 80 DEG C, fine grinding, to 200 mesh, obtains bean dregs flour；
(6), by Flos Osmanthi Fragrantis, Hibiscus Sabdariffa Linn, Semen Mangiferae indicae, Folium Lycii, being stranding into end, microwave bakes and banks up with earth out perfume (or spice), adds 8 times of soak by water 2 hours, and filter and remove residue obtains decoction liquor；
(7), bean dregs flour, Semen Tritici aestivi flour, Sal are mixed in proportion, Semen Juglandis Fructus Jujubae breast, pulp, Corii Sus domestica mud, fresh hen egg, vegetable oil and suitable quantity of water are joined in mixed flour, stir into pasty state, battercake is stuck with paste and is injected into battercake molding device molding, put into the oven for baking 4 minutes of temperature 1180 degree, warehouse-in after cooling, can be packed.
Claims (2)
1. an okonomiyaki pancake, it is characterised in that be made up of the raw material of following weight parts:
Bean dregs flour 18-22, Semen Tritici aestivi flour 35-40, Semen Juglandis 5-10, Rhizoma Gastrodiae seed 6-8, Fructus Jujubae 4-6, cherry tomato 2-4, pitaya peel 2-4, Flos Osmanthi Fragrantis 1-3, Hibiscus Sabdariffa Linn 3-5, Semen Mangiferae indicae 2-3, Folium Lycii 2-4, fresh hen egg 25-35, white sugar 2-3, Sal 1-2, edible oil 5-8, Corii Sus domestica 6-8, black tea bacterium solution 8-10, chilli oil 2-3, water are appropriate.
2. the processing method of an okonomiyaki pancake, it is characterised in that include following operating procedure:
(1), Semen Juglandis, Rhizoma Gastrodiae seed being picked up miscellaneous cleaning respectively, at 90-100 DEG C, microwave bakes out perfume (or spice), by extracting red date stone, is ground to 100-200 mesh in the lump with baking Semen Juglandis, Rhizoma Gastrodiae seed, adds 3-5 times of water and stir, stew to moisten emulsifying at 40-60 DEG C, obtains Semen Juglandis Fructus Jujubae breast；
(2), pitaya peel is removed outer layer thin skin, cutting filamentation, put into boiling water to scald the 30-40 second processed, put into containing leaching refrigeration in the frozen water of the citric acid of 0.2-0.3% but, with clean cherry tomato in the lump freezing crushing, at 40-50 DEG C, water proof stews to moisten to soft rotten, adds white sugar and makes pulping, temperature be 40-50 DEG C, pressure be homogenizing under 10-15MPa, obtain pulp；
(3) remove impurity of, by Corii Sus domestica losing hair or feathers is cleaned, and enters pot and adds water boiling 15-20 minute, removes oils and fats, cutting filamentation, steams 10-15 minute under 180-220 DEG C of superheated steam, sends into baking box baking at 232-240 DEG C expanded, pulverize, add black tea bacterium solution stirring extremely fine and smooth pureed, obtain Corii Sus domestica mud；
(4), chilli oil makes: weigh the raw material of following weight portion: Fructus Capsici 20-30, Fructus Anisi Stellati 2-3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-4, Flos Caryophylli 2-3, Radix Angelicae Dahuricae 1-2, Herba Ocimi (Herba Ocimi Pilosi) leaf 4-6, Fructus anethi seed 3-5, coffee bean 1-2, Rhizoma Zingiberis Recens 2-4, Lentinus Edodes stem 2-3, Folium Camelliae sinensis 3-4; it is broken into granule respectively; a small amount of rice wine is moistened in spray; infiltration mix homogeneously, puts into microwave oven and bakes out perfume (or spice) at 80-90 DEG C, be finish-ground to powder; salad oil is heated to 140-150 DEG C of truce; add spice powder, soak 24-28 hour, filter and make chilli oil；
(5), sieving and washing totally by fresh bean dregs, steam 12-15 minute through 160-180 DEG C of superheated steam high temperature, uniformly spray chilli oil, puddle uniformly, put into microwave oven, bake out perfume (or spice) at 60-80 DEG C, fine grinding, to 180-200 mesh, obtains bean dregs flour；
(6), by Flos Osmanthi Fragrantis, Hibiscus Sabdariffa Linn, Semen Mangiferae indicae, Folium Lycii, being stranding into end, microwave bakes and banks up with earth out perfume (or spice), adds 5-8 times of soak by water 1-2 hour, and filter and remove residue obtains decoction liquor；
(7), bean dregs flour, Semen Tritici aestivi flour, Sal are mixed in proportion, Semen Juglandis Fructus Jujubae breast, pulp, Corii Sus domestica mud, fresh hen egg, vegetable oil and suitable quantity of water are joined in mixed flour, stir into pasty state, battercake is stuck with paste and is injected into battercake molding device molding, put into oven for baking 3-4 minute of temperature 160-180 degree, warehouse-in after cooling, can be packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610351172.2A CN105941537A (en) | 2016-05-25 | 2016-05-25 | Pancake made by soybean dregs and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610351172.2A CN105941537A (en) | 2016-05-25 | 2016-05-25 | Pancake made by soybean dregs and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105941537A true CN105941537A (en) | 2016-09-21 |
Family
ID=56909706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610351172.2A Pending CN105941537A (en) | 2016-05-25 | 2016-05-25 | Pancake made by soybean dregs and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105941537A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114449A (en) * | 2017-04-28 | 2017-09-01 | 安徽三赢生态农业股份有限公司 | A kind of lobster tail okonomiyaki pancake and its production method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060015A (en) * | 1991-10-26 | 1992-04-08 | 日照市粮油工业公司 | A kind of production method of thin pancake |
| CN1640303A (en) * | 2004-01-17 | 2005-07-20 | 孙传智 | Five-cereal thin pancake and its composition |
| CN103918744A (en) * | 2014-03-19 | 2014-07-16 | 柳培健 | Propolis pancake with walnuts |
-
2016
- 2016-05-25 CN CN201610351172.2A patent/CN105941537A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060015A (en) * | 1991-10-26 | 1992-04-08 | 日照市粮油工业公司 | A kind of production method of thin pancake |
| CN1640303A (en) * | 2004-01-17 | 2005-07-20 | 孙传智 | Five-cereal thin pancake and its composition |
| CN103918744A (en) * | 2014-03-19 | 2014-07-16 | 柳培健 | Propolis pancake with walnuts |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114449A (en) * | 2017-04-28 | 2017-09-01 | 安徽三赢生态农业股份有限公司 | A kind of lobster tail okonomiyaki pancake and its production method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104770824B (en) | Qi-tonifying blood-nourishing health care brewing material | |
| EP3407737B1 (en) | A process for preparing fish bone powder | |
| KR101020579B1 (en) | Beverage containing fresh ginseng and producing method thereof | |
| CN104905299B (en) | A kind of flavor duck meat sausage and preparation method thereof containing cocoa power | |
| CN104256737A (en) | Chinese chestnut snack food and processing method thereof | |
| CN110089572A (en) | A kind of preparation method of the soya-bean milk containing peptide and its prepared soya-bean milk containing peptide | |
| KR101342517B1 (en) | Health functional porridge and method for manufacturing the porridge | |
| CN103651891A (en) | Fruity soybean milk powder and preparation method thereof | |
| KR20120119177A (en) | Powder of roast grain manufacturing method for black bean | |
| KR101377041B1 (en) | Ginseng food additives and the manufacturing method for functional foods | |
| CN103535723A (en) | Fat-reducing pressure-reducing health-care powder and preparation method thereof | |
| CN104146070A (en) | Garlic-flavored dried bean curd with functions of relieving asthma and harmonizing stomach and preparation method of garlic-flavored dried bean curd | |
| CN106690238A (en) | Natural vegetarian seasoner and preparation method thereof | |
| CN103815234A (en) | Mushroom pork glutinous rice flour and preparation method thereof | |
| CN105831698A (en) | Wheat-flavor chili sauce and preparation method thereof | |
| CN105639482A (en) | Tea-aroma duck breast meat and preparation method thereof | |
| CN103653080A (en) | Leisure Chinese-chestnut food and processing method thereof | |
| CN106360361A (en) | Fermentation fish meat soybean paste | |
| CN105941537A (en) | Pancake made by soybean dregs and processing method thereof | |
| KR102354570B1 (en) | Sweetness Enhancement Buseoktae Korean Soy Sauce Manufacturing Method and Apparatus | |
| CN103931697A (en) | Pork blood shrimp pie and preparing method thereof | |
| KR20040007168A (en) | Composition Method of making the functional meju | |
| KR101429872B1 (en) | Preparation method of yakju and takju by addition peanut | |
| CN106490471A (en) | A kind of tomato red curved surface bar and preparation method thereof | |
| CN106666564A (en) | Pickled allium chinensis product and pickling 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160921 |