CN105941538A - Garden stuff naan and preparing method thereof - Google Patents
Garden stuff naan and preparing method thereof Download PDFInfo
- Publication number
- CN105941538A CN105941538A CN201610397241.3A CN201610397241A CN105941538A CN 105941538 A CN105941538 A CN 105941538A CN 201610397241 A CN201610397241 A CN 201610397241A CN 105941538 A CN105941538 A CN 105941538A
- Authority
- CN
- China
- Prior art keywords
- parts
- crusty pancake
- dough
- fruit
- vegerable
- 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
- A21D13/00—Finished or partly finished bakery products
-
- 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
-
- 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
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to garden stuff naan and a preparing method thereof. The garden stuff naan is mainly prepared from flour, garden stuff meal, active dry yeast, salt, grease and water. Garden stuff is added in the mode of 300-600-mesh garden stuff meal. Compared with the garden stuff juice, or pulp or mud adding mode, the garden stuff adding mode has the advantage that the garden stuff naan can have the fragrance and color of garden stuff with a small adding amount. Besides, the prepared garden stuff naan is thick in fragrance and uniform in color. Furthermore, by adding garden stuff in the meal mode, water dosage is easy to control during preparation. Compared with coarse powder of garden stuff, the garden stuff naan prepared from the 300-600-mesh garden stuff meal has the advantages of being thick in fragrance, uniform in color and free of granular sensation. According to the preparing method, operation is easy, temperature is easy to control, quality is easy to control, and the quality of prepared products is high.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of fruit and vegerable crusty pancake cake and preparation method thereof.
Background technology
Crusty pancake is the flour-made food of a kind of baking；It is the typical speciality in Xinjiang, is Uygur, Kazak, Kirgiz
Deng one of national main conventional food, also deeply liked by other various nationalities of Xinjiang.Due to the characteristic of various places customs and habits, and
Define the crusty pancake kind that kind is extremely enriched, understand about kind more than 50 according to preliminary.The crusty pancake of different cultivars, raw materials used phase not to the utmost
With；But, it is with flour as major ingredient on the whole, with salt, yeast, oils and fats etc. as adjuvant, dough-making powder proofs molding, enters in pit
Row baking forms.This food has outer dry interior shortcake, stores up the features such as not bad for a long time, is highly convenient for carrying and storing.
Containing abundant nutrition composition in fruit and vegerable, such as protein, mineral, vitamin (vitamin C, carotene), organic
Acid, aromatic substance, pigment and dietary fiber etc..Often containing various aromatic substances and pigment in fruit and vegerable, food is made to have special
Fragrance and color, have weight to aspects such as appetite stimulator, the variations helping digest, maintaining intestinal normal function and abundant meals
Want meaning, additionally, possibly together with some enzymes, Fungicidal substance and the physiologically active ingredient with specific function in fruit and vegerable.
Summary of the invention
First goal of the invention of the present invention is: provide one to be added with fruit and vegerable composition, have fruit and vegerable fragrance and color
Fruit and vegerable crusty pancake cake and preparation method thereof, with the kind of abundant crusty pancake cake.
Technical scheme is as follows:
A kind of fruit and vegerable crusty pancake cake, its primary raw material is: 500 parts of flour, fruit vegetable powder 10-20 part, active dry yeast 1-3 part, salt 1-4
Part, oils and fats 6-16 part, water 240-350 part；
The granularity of fruit vegetable powder is 300-600 mesh；
Described fruit and vegerable are Fructus Jujubae, Rhizoma Steudnerae Henryanae, Fructus Cucurbitae moschatae, Herba Apii graveolentis, Fructus Mali pumilae, Herba Spinaciae or Rhizoma Dioscoreae；
Described part is mass parts.
The fruit and vegerable crusty pancake cake of the present invention, its fruit and vegerable composition is to add with the form of 300-600 mesh fruit vegetable powder；Relative to fruit and vegerable
Juice, slurry, the addition manner of mud, the fruit and vegerable addition manner of the present invention can realize with less addition " making fruit and vegerable crusty pancake cake possess fruit
Vegetables fragrance and color " purpose；And prepared fruit and vegerable crusty pancake cake gives off a strong fragrance, color even.It addition, add in the way of fruit vegetable powder
Adding so that in preparation process, the consumption of water is easily controlled.Relative to fruit and vegerable coarse powder, add prepared by 300-600 mesh fruit vegetable powder
Fruit and vegerable crusty pancake cake, gives off a strong fragrance, color even, does not has granular sensation.Furthermore, not arbitrarily fruit and vegerable use the present invention addition manner and
Addition all can obtain fruit and vegerable give off a strong fragrance, the fruit and vegerable of color even crusty pancake cake, such as, Fructus Lycopersici esculenti, Radix Dauci Sativae then cannot.So,
The present invention select fruit and vegerable be fruit and vegerable be Fructus Jujubae, Rhizoma Steudnerae Henryanae, Fructus Cucurbitae moschatae, Herba Apii graveolentis, Fructus Mali pumilae, Herba Spinaciae or Rhizoma Dioscoreae.
Above-mentioned fruit and vegerable crusty pancake cake, it is preferred that primary raw material is:
500 parts of flour, ultra-fine purple sweet potato 10 parts, active dry yeast 1 part, salt 1 part, Oleum Arachidis hypogaeae semen 6 parts and 240 parts of water；Or,
500 parts of flour, Fructus Cucurbitae moschatae superfine powder 20 parts, active dry yeast 3 parts, salt 4 parts, Oleum Arachidis hypogaeae semen 16 parts and 350 parts of water；Or,
500 parts of flour, Herba Apii graveolentis superfine powder 15 parts, active dry yeast 2 parts, salt 3 parts, Oleum Arachidis hypogaeae semen 10 parts and 290 parts of water；Or
500 parts of flour, fruit vegetable powder 15 parts, active dry yeast 2 parts, salt 3 parts, Oleum Arachidis hypogaeae semen 10 parts, 300 parts of water.
Above-mentioned fruit and vegerable crusty pancake cake, the preparation method of described fruit vegetable powder: fruit and vegerable are dried to moisture 5wt% in 35-50 DEG C
Hereinafter, it is then comminuted into the coarse powder of 80-120 mesh, then fruit and vegerable coarse powder is made 300-600 mesh under the conditions of 8-12 DEG C, use micro-
Ripple sterilizing,.
At present, the preparation the most frequently used equipment of crusty pancake is pit, but it is not easy operation, it is desirable to have the people of experience grasps
Make, and temperature is not easily controlled.And baking box is modern grilling apparatus, possesses the advantage that easily operation, furnace temperature are easily controlled.For
Reducing preparation difficulty, the present invention uses baking box to replace pit as grilling apparatus.But, after replacing pit with baking box, if
Use original baking temperature (temperature 180-200 DEG C during pit baking), the crusty pancake cake surface overdrying of institute's baking, really up to the mark.The present invention
By experimental studies have found that, use first high temperature, rear low temperature at cooking process, at crusty pancake cake face base upper surface brush after baking a period of time
The technological means of water, then can effectively solve cram food into one's mouth cake surface overdrying, problem really up to the mark.
So, the preparation method of the fruit and vegerable crusty pancake cake of the present invention, including baking step；
Described baking is using baking box as grilling apparatus, and after 220 DEG C of baking 8-10 min of upper reducing internal heat, crusty pancake cake face base is used brush
In crusty pancake cake face base upper surface swabbing, then in 200 DEG C of baking 5-7min of upper reducing internal heat, take then at 180 DEG C of bakings of upper reducing internal heat 3～5min
Go out；
Described crusty pancake cake face base, thickness is 0.5-1cm, is made up of primary raw material.
Above-mentioned preparation method, further comprising the steps of before baking:
(1) mixed raw material is become dough be placed on 32-37 DEG C, relative humidity be 50-70% environment in ferment 30～60min,
Obtain fermented dough；
(2) fermented dough carrying out manual kneading dough, the time of kneading dough is 8～12min；
(3) dough rubbed is divided into little dough；The system of rolling presses little dough, forms the crusty pancake cake face base that thickness is 0.5-1cm；
(4) getting decorative pattern with crusty pancake pin on the base of crusty pancake cake face, then the lower surface at crusty pancake cake face base gets wet, and puts into baking after preheating
Case, crusty pancake cake face one layer of Oleum Arachidis hypogaeae semen of base upper surface brush.
Beneficial effect
1) add fruit and vegerable superfine powder in fruit and vegerable crusty pancake cake, add the nutrition of crusty pancake cake；
2) natural pigment that fruit vegetable powder contains changes the color and luster of fruit and vegerable crusty pancake cake, adds the kind of crusty pancake cake；
3) fruit and vegerable crusty pancake cake has the distinctive fragrance of fruit and vegerable and local flavor, and color and luster is delicious, smoother taste；
4) addition of fruit vegetable powder is few, low cost, adds product market competition advantage；
5) preparation method of the present invention, easily operation, temperature are with control, superior product quality easy to control the quality, prepared, appearance oil
Bright, soft, good in taste；
6) production method of the present invention is simple, low cost, economical and practical, is suitable to large-scale industrial production.
Specific embodiment mode
Embodiment 1
Choose without insect pest, without scar, size is homogeneous, form is full Rhizoma Steudnerae Henryanae, remove fibrous root, clean up in tap water, so
After be cut into the potato chips (10 kilograms) of about 3 mm, in boiling water after blanching 3 min, be placed in rustless steel pallet drain away the water and from
So it is cooled under room temperature.The potato chips drained away the water are placed in baking oven, forced air drying 12 h at 50 DEG C, are 5% to moisture
Purple sweet potato chips, then it is ground into the coarse powder of 120 mesh；Rhizoma Steudnerae Henryanae coarse powder is made under the conditions of 12 DEG C the ultra-fine purple sweet potato of 400 mesh, uses micro-
Ripple sterilizing, obtains ultra-fine purple sweet potato (2.5 kilograms).Containing anthocyanidin, selenium, polysaccharide, dietary fiber, vitamin and mineral in Rhizoma Steudnerae Henryanae
The multiple nutritional components such as matter, particularly anthocyanidin content is the abundantest, have stronger antioxidation, remove free radical and
Radiation-resistant effect, is suitable for various people and eats.
Prepared by Xinjiang Rhizoma Steudnerae Henryanae crusty pancake cake specifically comprises the processes of:
(1) dough-making powder: by 500 grams of flour, ultra-fine purple sweet potato 10 grams, active dry yeast 1 gram, salt 1 gram, Oleum Arachidis hypogaeae semen 6 grams and 240 grams of water
Mixing, dough-making powder is agglomerating.
(2) upper dough being placed in temperature is 32 DEG C, and ferment in the environment of relative humidity 50% 60min, obtains fermented dough.
(3) fermented dough carrying out manual kneading dough, the time of kneading dough is the dough that 8min obtains rubbing.
(4) dough rubbed is divided into little dough.
(5) system of rolling presses little dough, forms the circular crusty pancake cake face base behind intermediate thin edge, and diameter is about 18cm, and thickness is
0.5-1cm；On the base of crusty pancake cake face, decorative pattern is got with crusty pancake pin.
(6) lower surface of crusty pancake cake face base gets wet, and puts into the baking box baking after preheating, cake upper surface one layer of Semen arachidis hypogaeae of brush again of craming food into one's mouth
Oil.
(7) reducing internal heat 220 DEG C on baking box, with brush in crusty pancake cake face base upper surface swabbing after 10 min；Then by upper reducing internal heat temperature
Degree is down to 200 DEG C, upper reducing internal heat temperature is down to 180 DEG C after 5 min, takes out after 3min, can be prepared by Xinjiang Rhizoma Steudnerae Henryanae crusty pancake cake.
Embodiment 2
As a example by Fructus Cucurbitae moschatae, choose without insect pest, without the Fructus Cucurbitae moschatae addled, clean up in tap water, be then cut into about 3 mm
Pumpkin slice, is placed in baking oven, and forced air drying 24 h at 35 DEG C, is the pumpkin slice of 5% to moisture, then it is thick to be ground into 80 purposes
Powder；Fructus Cucurbitae moschatae coarse powder is made under the conditions of 10 DEG C the Fructus Cucurbitae moschatae superfine powder of 600 mesh, uses microwave sterilizating, obtain Fructus Cucurbitae moschatae superfine powder.South
Containing the nutritional labelings such as abundant vitamin A, trace element cobalt and pectin, the equal edible of population, particularly suitable fertilizer in melon
Fat, senile constipation person eats.
Prepared by Xinjiang Fructus Cucurbitae moschatae crusty pancake cake specifically comprises the processes of:
(1) dough-making powder: by 500 grams of flour, Fructus Cucurbitae moschatae superfine powder 20 grams, active dry yeast 3 grams, salt 4 grams, Oleum Arachidis hypogaeae semen 16 grams and water 350
Gram mixing, dough-making powder is agglomerating.
(2) upper dough being placed in temperature is 37 DEG C, and ferment in the environment of relative humidity 50% 30min, obtains fermented dough.
(3) fermented dough carrying out manual kneading dough, the time of kneading dough is the dough that 12min obtains rubbing.
(4) dough rubbed is divided into little dough.
(5) system of rolling presses little dough, forms the circular crusty pancake cake face base behind intermediate thin edge, and diameter is about 22cm, and thickness is about
For 0.5-1cm, on the base of crusty pancake cake face, get decorative pattern with crusty pancake pin.
(6) lower surface of crusty pancake cake face base gets wet, and puts into the baking box baking after preheating, cake upper surface one layer of Semen arachidis hypogaeae of brush again of craming food into one's mouth
Oil.
(7) reducing internal heat 220 DEG C on baking box, with brush in crusty pancake cake face base upper surface swabbing after 8 min, then by upper reducing internal heat temperature
Degree is down to 200 DEG C, upper reducing internal heat temperature is down to 180 DEG C after 7min, takes out after 3min, can be prepared by fruit and vegerable Xinjiang crusty pancake cake.
Embodiment 3
As a example by Herba Apii graveolentis, choose without insect pest, without the Herba Apii graveolentis addled, not defoliation, clean up in tap water, be then cut into 3 cm
About length, being placed in baking oven, forced air drying 12 h at 40 DEG C, is the Herba Apii graveolentis of 5% to moisture, then it is thick to be ground into 100 purposes
Powder；Herba Apii graveolentis coarse powder is made under the conditions of 8 DEG C the Herba Apii graveolentis superfine powder of 400 mesh, uses microwave sterilizating, obtain Herba Apii graveolentis superfine powder.Celery
Rich in ferrum, carotene and multivitamin etc. in dish, it is particularly well-suited to the children of growth and development stage and anemia of pregnant woman,
Much more more preferably the women of age of sucking, eat Herba Apii graveolentis, to increase internal calcium and ferrum.
Prepared by Xinjiang Herba Apii graveolentis crusty pancake cake specifically comprises the processes of:
(1) dough-making powder: by 500 grams of flour, Herba Apii graveolentis superfine powder 15 grams, active dry yeast 2 grams, salt 3 grams, Oleum Arachidis hypogaeae semen 10 grams and water 290
Gram mixing, dough-making powder is agglomerating.
(2) upper dough being placed in temperature is 35 DEG C, and ferment in the environment of relative humidity 60% 50min, obtains fermented dough.
(3) fermented dough carrying out manual kneading dough, the time of kneading dough is the dough that 10min obtains rubbing.
(4) dough rubbed is divided into little dough.
(5) system of rolling presses little dough, forms the circular crusty pancake cake face base behind intermediate thin edge, and diameter is about 20cm, and thickness is about
For 0.5-1cm；On crusty pancake base, decorative pattern is got with crusty pancake pin.
(6) lower surface of crusty pancake cake face base gets wet, and puts into the baking box baking after preheating, cake upper surface one layer of Semen arachidis hypogaeae of brush again of craming food into one's mouth
Oil.
(7) reducing internal heat 220 DEG C on baking box, with brush in crusty pancake cake face base upper surface swabbing after 9 min, then by upper reducing internal heat temperature
It is down to 200 DEG C, after 6min, upper reducing internal heat temperature is down to 180 DEG C, take out after 4min, can be prepared by fruit and vegerable Xinjiang crusty pancake cake.
Embodiment 4
As a example by Fructus Jujubae, extra dry red wine Fructus Jujubae at 4 DEG C, is carried out enucleation, coarse crushing, is then dried at temperature is 40 DEG C under zero temperature
It is the red date particles of 5% to moisture, then by Fructus Jujubae coarse granule, uses low temperature shock grinding machine, be subzero 10 DEG C in temperature
Under, time of vibration is 6 minutes, pulverizes the Fructus Jujubae superfine powder that Fructus Jujubae granule size is 500 mesh.
Prepared by Xinjiang red dates crusty pancake cake specifically comprises the processes of:
(1) dough-making powder: 500 grams of flour, fruit vegetable powder 15 grams, active dry yeast 2 grams, salt 3 grams, Oleum Arachidis hypogaeae semen 10 grams and 300 grams of water is mixed
Closing, dough-making powder is agglomerating.
(2) upper dough being placed in temperature is 36 DEG C, and ferment in the environment of relative humidity 60% 50min, obtains fermented dough.
(3) fermented dough carrying out manual kneading dough, the time of kneading dough is 11min；Obtain the dough rubbed.
(4) dough rubbed is divided into little dough.
(5) system of rolling presses little dough, forms the circular crusty pancake cake face base behind intermediate thin edge, and diameter is about 20cm, and thickness is
0.5-1cm；On crusty pancake base, get decorative pattern with crusty pancake pin, sprinkle Semen Sesami 4-8 gram.
(6) lower surface of crusty pancake cake face base gets wet, and puts into the baking box baking after preheating, crusty pancake cake surface one layer of Oleum Arachidis hypogaeae semen of brush again.
(7) reducing internal heat 220 DEG C on baking box, with brush in crusty pancake cake face base upper surface swabbing after 10 min, then by upper reducing internal heat temperature
Degree is down to 200 DEG C, upper reducing internal heat temperature is down to 180 DEG C after 6min, takes out after 4min, can be prepared by fruit and vegerable Xinjiang crusty pancake cake.
Embodiment 5
Fruit and vegerable superfine powder be Herba Spinaciae superfine powder, Fructus Mali pumilae superfine powder, Rhizoma Dioscoreae superfine powder etc., technical process and condition with embodiment 1,2,
3 and 4.
Comparative example 1
Choose without insect pest, without scar, size is homogeneous, form is full Rhizoma Steudnerae Henryanae, remove fibrous root, clean up in tap water, so
After be cut into the potato chips of about 3 mm, in boiling water after blanching 3 min, be placed in rustless steel pallet and drain away the water and naturally cool to
Under room temperature.The potato chips beater drained away the water is broken into Rhizoma Steudnerae Henryanae mud.
(1) dough-making powder: by 500 grams of flour, 50 grams of Rhizoma Steudnerae Henryanae mud (being equivalent to 10g purple sweet potato powder), active dry yeast 1 gram, salt 1 gram,
Oleum Arachidis hypogaeae semen 6 grams and the mixing of 180 grams of water, dough-making powder is agglomerating.
(2) upper dough being placed in temperature is 32 DEG C, and ferment in the environment of relative humidity 50% 60min, obtains fermented dough.
(3) fermented dough carrying out manual kneading dough, the time of kneading dough is the dough that 8min obtains rubbing.
(4) dough rubbed is divided into little dough.
(5) system of rolling presses little dough, forms the circular crusty pancake cake face base behind intermediate thin edge, and diameter is about 18cm, and thickness is
0.5cm；On the base of crusty pancake cake face, decorative pattern is got with crusty pancake pin.
(6) lower surface of crusty pancake cake face base gets wet, and puts into the baking box baking after preheating, cake upper surface one layer of Semen arachidis hypogaeae of brush again of craming food into one's mouth
Oil.
(7) reducing internal heat 220 DEG C on baking box, with brush in crusty pancake cake face base upper surface swabbing after 10 min；Then by upper reducing internal heat temperature
Degree is down to 200 DEG C, upper reducing internal heat temperature is down to 180 DEG C after 5 min, takes out after 3min, can be prepared by Xinjiang Rhizoma Steudnerae Henryanae crusty pancake cake.
Comparative example 2
(1) dough-making powder: by 500 grams of flour, the Rhizoma Steudnerae Henryanae coarse powder 10 grams of 120 mesh, active dry yeast 1 gram, salt 1 gram, Oleum Arachidis hypogaeae semen 6 grams and water
240 grams of mixing, dough-making powder is agglomerating.
(2) upper dough being placed in temperature is 32 DEG C, and ferment in the environment of relative humidity 50% 60min, obtains fermented dough.
(3) fermented dough carrying out manual kneading dough, the time of kneading dough is the dough that 8min obtains rubbing.
(4) dough rubbed is divided into little dough.
(5) system of rolling presses little dough, forms the circular crusty pancake cake face base behind intermediate thin edge, and diameter is about 18cm, and thickness is
0.5；On the base of crusty pancake cake face, decorative pattern is got with crusty pancake pin.
(6) lower surface of crusty pancake cake face base gets wet, and puts into the baking box baking after preheating, cake upper surface one layer of Semen arachidis hypogaeae of brush again of craming food into one's mouth
Oil.
(7) reducing internal heat 220 DEG C on baking box, with brush in crusty pancake cake face base upper surface swabbing after 10 min；Then by upper reducing internal heat temperature
Degree is down to 200 DEG C, upper reducing internal heat temperature is down to 180 DEG C after 5 min, takes out after 3min, can be prepared by Xinjiang Rhizoma Steudnerae Henryanae crusty pancake cake.
Comparative example 3
(1) dough-making powder: ultra-fine purple sweet potato 10 grams prepared by 500 grams of flour, embodiment 1, active dry yeast 1 gram, salt 1 gram, Semen arachidis hypogaeae
Oil 6 grams and the mixing of 240 grams of water, dough-making powder is agglomerating.
(2) upper dough being placed in temperature is 32 DEG C, and ferment in the environment of relative humidity 50% 60min, obtains fermented dough.
(3) fermented dough carrying out manual kneading dough, the time of kneading dough is the dough that 8min obtains rubbing.
(4) dough rubbed is divided into little dough.
(5) system of rolling presses little dough, forms the circular crusty pancake cake face base behind intermediate thin edge, and diameter is about 18cm, and thickness is
0.5cm；On the base of crusty pancake cake face, decorative pattern is got with crusty pancake pin.
(6) lower surface of crusty pancake cake face base gets wet, and puts into the baking box baking after preheating, cake upper surface one layer of Semen arachidis hypogaeae of brush again of craming food into one's mouth
Oil.
(7) reducing internal heat 200 DEG C on baking box, with brush in crusty pancake cake face base upper surface swabbing after 10 min；Then proceed in up and down
200 DEG C of baking 8 min of fire, can be prepared by Xinjiang Rhizoma Steudnerae Henryanae crusty pancake cake.
Comparative example 4
(1) dough-making powder: ultra-fine purple sweet potato 10 grams prepared by 500 grams of flour, embodiment 1, active dry yeast 1 gram, salt 1 gram, Semen arachidis hypogaeae
Oil 6 grams and the mixing of 240 grams of water, dough-making powder is agglomerating.
(2) upper dough being placed in temperature is 32 DEG C, and ferment in the environment of relative humidity 50% 60min, obtains fermented dough.
(3) fermented dough carrying out manual kneading dough, the time of kneading dough is the dough that 8min obtains rubbing.
(4) dough rubbed is divided into little dough.
(5) system of rolling presses little dough, forms the circular crusty pancake cake face base behind intermediate thin edge, and diameter is about 18cm, and thickness is
0.5cm；On the base of crusty pancake cake face, decorative pattern is got with crusty pancake pin.
(6) lower surface of crusty pancake cake face base gets wet, and puts into the baking box baking after preheating, cake upper surface one layer of Semen arachidis hypogaeae of brush again of craming food into one's mouth
Oil.
(7) reducing internal heat 220 DEG C on baking box, are down to 200 DEG C by upper reducing internal heat temperature after 10 min, again by upper reducing internal heat temperature after 5 min
Degree is down to 180 DEG C, takes out after 3min, can be prepared by Xinjiang Rhizoma Steudnerae Henryanae crusty pancake cake.
Product checking
1, detection method is: sensory evaluation and Texture instrument analysis；
2, detect with Texture instrument: (model SMSTA.XTPlus, probe diameter 2.5 mm, test speed 5.0 mm/s use Texture instrument
Power 5.0g)；Testing index is hardness, brittleness；Testing result is as shown in table 1；
Table 1
。
Claims (5)
1. a fruit and vegerable crusty pancake cake, it is characterised in that its primary raw material is: 500 parts of flour, fruit vegetable powder 10-20 part, active dry yeast
1-3 part, salt 1-4 part, oils and fats 6-16 part, water 240-350 part；
The granularity of fruit vegetable powder is 300-600 mesh；
Described fruit and vegerable are Fructus Jujubae, Rhizoma Steudnerae Henryanae, Fructus Cucurbitae moschatae, Herba Apii graveolentis, Fructus Mali pumilae, Herba Spinaciae or Rhizoma Dioscoreae；
Described part is mass parts.
Fruit and vegerable crusty pancake cake the most according to claim 1, it is characterised in that primary raw material is:
500 parts of flour, ultra-fine purple sweet potato 10 parts, active dry yeast 1 part, salt 1 part, Oleum Arachidis hypogaeae semen 6 parts and 240 parts of water；Or,
500 parts of flour, Fructus Cucurbitae moschatae superfine powder 20 parts, active dry yeast 3 parts, salt 4 parts, Oleum Arachidis hypogaeae semen 16 parts and 350 parts of water；Or,
500 parts of flour, Herba Apii graveolentis superfine powder 15 parts, active dry yeast 2 parts, salt 3 parts, Oleum Arachidis hypogaeae semen 10 parts and 290 parts of water；Or
500 parts of flour, fruit vegetable powder 15 parts, active dry yeast 2 parts, salt 3 parts, Oleum Arachidis hypogaeae semen 10 parts, 300 parts of water.
Fruit and vegerable the most according to claim 1 or claim 2 crusty pancake cake, it is characterised in that the preparation method of described fruit vegetable powder: by fruit and vegerable in
35-50 DEG C is dried to moisture 5wt%, is then comminuted into the coarse powder of 80-120 mesh, then by fruit and vegerable coarse powder in 8-12 DEG C
Under the conditions of make 300-600 mesh, use microwave sterilizating,.
4. the preparation method of fruit and vegerable crusty pancake cake described in any one in claim 1-3, it is characterised in that include that baking walks
Suddenly；
Described baking is using baking box as grilling apparatus, and after 220 DEG C of baking 8-10 min of upper reducing internal heat, crusty pancake cake face base is used brush
In crusty pancake cake face base upper surface swabbing, then in 200 DEG C of baking 5-7min of upper reducing internal heat, take then at 180 DEG C of bakings of upper reducing internal heat 3～5min
Go out；
Described crusty pancake cake face base, thickness is 0.5-1cm, is made up of primary raw material.
Preparation method the most according to claim 4, it is characterised in that further comprising the steps of before baking:
(1) mixed raw material is become dough be placed on 32-37 DEG C, relative humidity be 50-70% environment in ferment 30～60min,
Obtain fermented dough；
(2) fermented dough carrying out manual kneading dough, the time of kneading dough is 8～12min；
(3) dough rubbed is divided into little dough；The system of rolling presses little dough, forms the crusty pancake cake face base that thickness is 0.5-1cm；
(4) getting decorative pattern with crusty pancake pin on the base of crusty pancake cake face, then the lower surface at crusty pancake cake face base gets wet, and puts into baking after preheating
Case, crusty pancake cake face one layer of Oleum Arachidis hypogaeae semen of base upper surface brush.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610397241.3A CN105941538A (en) | 2016-06-07 | 2016-06-07 | Garden stuff naan and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610397241.3A CN105941538A (en) | 2016-06-07 | 2016-06-07 | Garden stuff naan and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105941538A true CN105941538A (en) | 2016-09-21 |
Family
ID=56909085
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610397241.3A Pending CN105941538A (en) | 2016-06-07 | 2016-06-07 | Garden stuff naan and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105941538A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106982899A (en) * | 2017-05-25 | 2017-07-28 | 济南大学 | A kind of high protein Xinjiang Ge Jide crusty pancakes and its manufacture method |
| CN107136182A (en) * | 2017-05-25 | 2017-09-08 | 济南大学 | A kind of high protein Xinjiang Ka Tema crusty pancakes and preparation method thereof |
| CN107668127A (en) * | 2017-10-25 | 2018-02-09 | 济南大学 | One kind can improve immunity, oxidation resistant function nutrition high-quality salt algae crusty pancake and preparation method thereof |
| CN111937941A (en) * | 2020-07-14 | 2020-11-17 | 夏文韬 | Nang cake and preparation method thereof |
| CN112088918A (en) * | 2019-05-29 | 2020-12-18 | 天津科技大学 | Kaifeier naan |
| CN114711267A (en) * | 2022-04-12 | 2022-07-08 | 新疆农业科学院农产品贮藏加工研究所 | Preparation method of red date crusty pancake |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559232A (en) * | 2004-02-27 | 2005-01-05 | 刘忠仁 | Method for making crusty pan-cake with filler |
| CN103535407A (en) * | 2013-09-27 | 2014-01-29 | 阿不都吾甫尔·阿布列里木 | Small naan cake |
| CN105432726A (en) * | 2015-12-08 | 2016-03-30 | 廖丹丹 | Potato baked Nang and making method thereof |
-
2016
- 2016-06-07 CN CN201610397241.3A patent/CN105941538A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559232A (en) * | 2004-02-27 | 2005-01-05 | 刘忠仁 | Method for making crusty pan-cake with filler |
| CN103535407A (en) * | 2013-09-27 | 2014-01-29 | 阿不都吾甫尔·阿布列里木 | Small naan cake |
| CN105432726A (en) * | 2015-12-08 | 2016-03-30 | 廖丹丹 | Potato baked Nang and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 蝶儿: "《巧厨娘主食•面点一本全》", 31 October 2014, 青岛出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106982899A (en) * | 2017-05-25 | 2017-07-28 | 济南大学 | A kind of high protein Xinjiang Ge Jide crusty pancakes and its manufacture method |
| CN107136182A (en) * | 2017-05-25 | 2017-09-08 | 济南大学 | A kind of high protein Xinjiang Ka Tema crusty pancakes and preparation method thereof |
| CN107668127A (en) * | 2017-10-25 | 2018-02-09 | 济南大学 | One kind can improve immunity, oxidation resistant function nutrition high-quality salt algae crusty pancake and preparation method thereof |
| CN112088918A (en) * | 2019-05-29 | 2020-12-18 | 天津科技大学 | Kaifeier naan |
| CN111937941A (en) * | 2020-07-14 | 2020-11-17 | 夏文韬 | Nang cake and preparation method thereof |
| CN114711267A (en) * | 2022-04-12 | 2022-07-08 | 新疆农业科学院农产品贮藏加工研究所 | Preparation method of red date crusty pancake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105941538A (en) | Garden stuff naan and preparing method thereof | |
| CN102669243B (en) | Method for making phaseolus coccineus and green tea biscuit | |
| CN103283802B (en) | A kind of grape skin apple composite superfine powder nutrition cake and preparation method thereof | |
| CN105105006B (en) | A kind of potato is the potato zheganmian and preparation method thereof of primary raw material preparation | |
| CN104738411A (en) | Dendrobium officinale life-preserving noodles and preparation method thereof | |
| CN108651841A (en) | A kind of Chinese yam vermicelli and preparation method thereof | |
| CN106342993A (en) | Crisp cake with sweet potato leaves | |
| CN103719194A (en) | Multi-nutrient health-care functional sesame cake and preparing method thereof | |
| CN104814392A (en) | Health-care nutritional cooked wheaten food and processing technique thereof | |
| KR102075481B1 (en) | Manufacturing method of Korean cookie using glutinous rice powder and Korean cookie manufactured by the same | |
| CN105594816A (en) | Three-color stuffing flavored crisp and preparation method thereof | |
| CN103190464A (en) | Method for making corncob black tea cookies | |
| CN107279219A (en) | A kind of persimmon whole wheat prebiotics biscuit and preparation method thereof | |
| CN107997130A (en) | A kind of food materials composition and preparation method thereof and application | |
| CN104207034B (en) | A kind of dry pea flour cake and preparation method thereof | |
| CN105851152A (en) | Kiwi fruit sandwich biscuit | |
| KR101382916B1 (en) | Method for preparation of functional walnut steamed bread having Opunitia dillenii Haw | |
| CN104000114A (en) | Purple sweet potato and kernel-containing crispy rice and processing method thereof | |
| CN107467129A (en) | A kind of fern fiber crops cookies and preparation method thereof | |
| CN104170930B (en) | Preparation method of nutrition-balanced honeycomb egg rolls suitable for middle-aged and elderly people | |
| KR100610996B1 (en) | Preparation Method of Assorting Mixtures for Boiled Rice from Boiled-Dried Anchovy, Mushrooms, Sea Vegetables, Vegetables and Kimch | |
| CN109699891A (en) | A kind of eight-treasure rice pudding and preparation method thereof | |
| CN104000116A (en) | Lemon and yolk-containing delicious crispy rice and processing method thereof | |
| CN104397093A (en) | A yolk and solanum tuberdsm crisp for relaxing tendon and regulating qi and a preparation method thereof | |
| KR102242393B1 (en) | Manufacturing method of BUCUMI using mushroom and fresh potato |
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 |
Application publication date: 20160921 |
|
| RJ01 | Rejection of invention patent application after publication |