CN106417500A

CN106417500A - Crispy pancake

Info

Publication number: CN106417500A
Application number: CN201610985063.6A
Authority: CN
Inventors: 李自卫
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-11-09
Filing date: 2016-11-09
Publication date: 2017-02-22

Abstract

The invention discloses a crispy pancake. Raw materials include sesames, flour, table salt, white granulated sugar, edible oil, edible essences, sodium bicarbonate and water. The edible oil, edible essences and sesame are added into an auxiliary container first, then the water and white granulated sugar are added to be stirred, after the white granulated sugar is dissolved, sodium bicarbonate continues to be stirred, the salt is added at the same time, and after the salt is dissolved, the flour is added to be evenly stirred; the stirred mixed raw materials are added into a mold, residual sesames on surface are cleared away, then the mold is sent into an oven to be baked in a variable-temperature mode, and after baking ends, the mold is rapidly cooled, and then the crispy cake is taken out, instantly packaged, weighed and checked and then put in storage. Through the combination of the auxiliaries, by controlling the addition sequence in the process, by means of a variable-temperature baking method, the flavor can be sufficiently presented, the crispy taste can be ensured, the prepared crispy cake is not prone to cracking, the defects of the product of the type are thoroughly overcome, and the product is accepted by masses of consumers in sales.

Description

A kind of crisp battercake

Technical field

The present invention relates to a kind of baked goods, more particularly to a kind of crisp battercake.

Background technology

It is circular, oval or similar oval cake class food that crisp cake class food is a kind of single profile, existing This based food is generally in pouch-packaged, per bag and is put into 2～5 pieces, determines, so that the thin and thick of cake is different, the quantity being put into.The sale time-division Weigh or be put in the sack packaging of a fixed weight in bulk, existing product has a lot of problems in market sale, special It is not Crushing Problem, as such cake requires that mouthfeel is crisp, result in and easily crush in transport, sales process, after broken, It is difficult to sell；In order to solve this problem, a lot of manufacturers are tackled key problems in dispensing and technique, but, the lance for existing Shield is, as the mouthfeel of such cake requires it is crisp, in order to prevent crushing, reducing crispiness can make mouthfeel hardening, consumer Do not approve.Therefore, the method that existing manufacturer has been never had to the making of such cake；These factors also limit production Go out the taste and flavor of product.

Content of the invention

In order to solve problem present in current techniques, the present inventor by the research and development to dispensing and technique, most Eventually by the innovation to dispensing and technique, realize and provide one kind and there is crispy texture, and not breakable crisp battercake.

For reaching above-mentioned purpose, the technology used in the present invention means are：A kind of crisp battercake, raw material is by following weight portion Composition：Raw sesame 0.2～0.4, flour 65～70, Sal 0.2～0.5, white sugar 0.8～1.2, edible oil 5.5～6, edible Essence 0.05～0.07, saleratus power 0.3～0.35, water 14～16, in proportion container, are firstly added edible oil, edible perfume Essence, raw sesame, then add water and white sugar stirring, add saleratus power, continue stirring, be simultaneously introduced after white sugar dissolving Salt, treats that salt dissolves, then adds flour, stir；The mixed material being stirred is added in mould, cleans out excess surface Semen Sesami, then send in baking box and toast, toast and toasted using alternating temperature, 158 DEG C of initial segment temperature setting, baking time 4～ 6min, is then warming up to 165 DEG C, and 3～5min of baking time is then cooled to 120 DEG C, 10～15min of baking time, then drops Warm to 70 DEG C, 7～10min of baking time；After baking terminates, it is rapidly cooled to crisp cake is taken out, packs immediately, weigh, check Warehouse-in.

Further, the packaging is using food stage gas permeable packaging film.

Further, the inspection refers to, using metal detector, the product after packaging is detected, rejecting may contain There is the product of metal.

Further, the cooling is using air-cooled, and air-cooled being taken out by crisp cake break away from moulds is defined.

Further, the water is pure water, and the edible oil is refining vegetable oil.

The beneficial effects of the present invention is：By the combination of above-mentioned dispensing, and in technique, control the order of addition, and adopt With the method for alternating temperature baking, local flavor can be fully demonstrated, be can guarantee that crispy texture again, and the crisp cake that produces is not broken, The disadvantage that such product is present thoroughly is solved, in the production marketing for being produced, has obtained the accreditation of consumers in general.

Specific embodiment

With reference to embodiment, the present invention is further elaborated.

Embodiment 1

A kind of crisp battercake, raw material is made up of following weight portion：Raw sesame 0.2, flour 65, Sal 0.2, white sugar 0.8, edible Oil 5.5, edible essence 0.05, saleratus power 0.3, water 14, in proportion container, are firstly added edible oil, edible essence, raw sesame Fiber crops, then add water and white sugar stirring, add saleratus power, continue stirring, be simultaneously introduced salt, treat salt after white sugar dissolving Dissolving, then adds flour, stirs；The mixed material being stirred is added in mould, the Semen Sesami of excess surface is cleaned out, Then send in baking box and toast, toast and toasted using alternating temperature, 158 DEG C of initial segment temperature setting, 4～6min of baking time, and After be warming up to 165 DEG C, 3～5min of baking time, be then cooled to 120 DEG C, 10～15min of baking time, be then cooled to 70 DEG C, 7～10min of baking time；After baking terminates, it is rapidly cooled to crisp cake is taken out, packs immediately, weigh, check warehouse-in.

Embodiment 2

A kind of crisp battercake, raw material is made up of following weight portion：Raw sesame 0.4, flour 70, Sal 0.5, white sugar 1.2, edible Oil 5.5, edible essence 0.05, saleratus power 0.3, water 14, in proportion container, are firstly added edible oil, edible essence, raw sesame Fiber crops, then add water and white sugar stirring, add saleratus power, continue stirring, be simultaneously introduced salt, treat salt after white sugar dissolving Dissolving, then adds flour, stirs；The mixed material being stirred is added in mould, the Semen Sesami of excess surface is cleaned out, Then send in baking box and toast, toast and toasted using alternating temperature, 158 DEG C of initial segment temperature setting, 4～6min of baking time, and After be warming up to 165 DEG C, 3～5min of baking time, be then cooled to 120 DEG C, 10～15min of baking time, be then cooled to 70 DEG C, 7～10min of baking time；After baking terminates, it is rapidly cooled to crisp cake is taken out, packs immediately, weigh, check warehouse-in.

Embodiment 3

A kind of crisp battercake, raw material is made up of following weight portion：Raw sesame 0.3, flour 67, Sal 0.35, white sugar 1, edible Oil 5.6, edible essence 0.06, saleratus power 0.33, water 15, in proportion container, are firstly added edible oil, edible essence, life Semen Sesami, then adds water and white sugar stirring, adds saleratus power, continue stirring, be simultaneously introduced salt, treat after white sugar dissolving Salt dissolves, and then adds flour, stirs；The mixed material being stirred is added in mould, cleans out the sesame of excess surface Fiber crops, are then sent in baking box and toast, toast and toasted using alternating temperature, 158 DEG C of initial segment temperature setting, 4～6min of baking time, 165 DEG C are then warming up to, 3～5min of baking time, 120 DEG C are then cooled to, 10～15min of baking time, then it is cooled to 70 DEG C, 7～10min of baking time；After baking terminates, it is rapidly cooled to crisp cake is taken out, packs immediately, weigh, check warehouse-in.

The packaging is using food stage gas permeable packaging film.

The inspection is referred to, using metal detector, the product after packaging is detected, rejecting may be containing metal Product.

The cooling is using air-cooled, and air-cooled being taken out by crisp cake break away from moulds is defined.Although the method for cooling is a lot, and Air-cooled is also one of conventional method, but in the making of this product, air-cooled extremely critical, due to air-cooled fast cooling, and Be unlikely to temperature reduce too fast cause that cake surface heat is cold to cause humidity, and air-cooled reach 30 DEG C by break away from moulds, immediately now Packaging, reduces the contact with air, it is ensured that crisp characteristic.

The water is pure water, and the edible oil is refining vegetable oil.

Embodiment 3 is most preferred embodiment, and inventor is had found in research of technique, and the proportioning of raw material is suited one's taste and crisp control All very crucial, the addition of such as flour, Semen Sesami is made, the addition prior art of Semen Sesami is mistakenly considered The more the better, and actually this is not so, Amount conference causes easy burning, loses fragrance and easy to fall off, in packaging sack and its ugly, impact sale.Using raw Radix Angelicae Dahuricae Product colour prepared by fiber crops is more good-looking.Control temperature and cooking time, the difference of obtained crisp Semen Sesami battercake with crisp cake It is, in appearance, flour cake is darker such as battercake, and Semen sesami Albae colour contrast thereon becomes apparent from, due to being first put into sesame Fiber crops, the position of Semen Sesami is all in flour cake, and after baking, Semen Sesami color is more good-looking, therefore the setting pole of baking temperature and time Which is crucial.

Salt and the control of sugar, the control of saleratus power, these all different to the crisp generation of product impacts.And in technique On, inventor has found, the difference of addition sequence, and the product quality of generation, mouthfeel effect are different, only in strict accordance with this The bright technique for being given is added, and could realize the technique effect for wanting to reach, after the addition sequence of such as Semen Sesami directly affects baking Mouthfeel and quality, and baking process be even more inventor invention, prior art typically adopt 175-180 degree quick baking 5,6 Minute, in order to solve the problems, such as prior art, inventor gives the know-how of alternating temperature baking, is joined by above-mentioned The combination of material, and in technique, control the order of addition, and the method using alternating temperature baking, that is, local flavor is can guarantee that, be can guarantee that again Crispy texture, and the crisp cake that produces is not broken, thoroughly solves the disadvantage that such product is present, the product pin for being produced Mid-sales has obtained the accreditation of consumers in general.

Application embodiment is only intended to technical characteristic disclosed in the present application is described, those skilled in the art are by simple Carried out change is replaced, still falls within the scope protected by the application.

Claims

1. a kind of crisp battercake, raw material is made up of following weight portion：Raw sesame 0.2～0.4, flour 65～70, Sal 0.2～ 0.5th, white sugar 0.8～1.2, edible oil 5.5～6, edible essence 0.05～0.07, saleratus power 0.3～0.35, water 14～ 16, in proportion container, edible oil, edible essence, raw sesame is firstly added, water and white sugar stirring is then added, treats white sand Saleratus power is added after sugar dissolving, continue stirring, salt is simultaneously introduced, treat that salt dissolves, then flour is added, stir；To stir The mixed material that mixes is added in mould, cleans out the Semen Sesami of excess surface, is then sent in baking box and is toasted, and baking is adopted and become Temperature baking, 158 DEG C of initial segment temperature setting, 4～6min of baking time, 165 DEG C are then warming up to, 3～5min of baking time, and After be cooled to 120 DEG C, 10～15min of baking time, be then cooled to 70 DEG C, 7～10min of baking time；After baking terminates, fast Speed is cooled to the crisp cake of taking-up, packs immediately, weighs, checks warehouse-in.

2. crisp battercake according to claim 1, it is characterised in that：The packaging is using food stage gas permeable packaging film.

3. crisp battercake according to claim 1, it is characterised in that：The inspection is referred to, using metal detector to bag Product after dress is detected, rejecting may the product containing metal.

4. crisp battercake according to claim 1, it is characterised in that：The cooling is using air-cooled, air-cooled de- with crisp cake Take out from mould and be defined.

5. crisp battercake according to claim 1, it is characterised in that：The water is pure water, and the edible oil is refine Vegetable oil.