CN106720063A - A kind of preparation method of northeast local flavor paste flavor cake - Google Patents
A kind of preparation method of northeast local flavor paste flavor cake Download PDFInfo
- Publication number
- CN106720063A CN106720063A CN201710080467.5A CN201710080467A CN106720063A CN 106720063 A CN106720063 A CN 106720063A CN 201710080467 A CN201710080467 A CN 201710080467A CN 106720063 A CN106720063 A CN 106720063A
- Authority
- CN
- China
- Prior art keywords
- pancake
- cake
- preparation
- sauce
- dough
- 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
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of preparation method of northeast local flavor paste flavor cake, it is related to the preparation method field of paste flavor cake, including the first step, modulates batter：Fine flour water is modulated into batter；Second step, and face：Dry flour is added in the batter；3rd step, makes small dough：Small dough is divided into by cutter or by hand by the dough；4th step, face of waking up：It is that in the closed environment full of carbon dioxide between 1 DEG C~2 DEG C, the time in the awake face is more than 8 hours that the small dough is placed on environment temperature；5th step, rolls into pancake：The small dough rolling pin rolls into uniform pancake；6th step, pancake：The pancake is placed on oil temperature in the pan between 300 DEG C~350 DEG C；7th step, brush sauce：To the upper surface brush hoisin sauce of the heap cake.Can solve the problems, such as that paste flavor cake occurs that mouthfeel retrogradation, taste are deteriorated, the paste flavor cake no longer problem with paste flavor taste.
Description
Technical field
The present invention relates to the preparation method field of paste flavor cake, specifically a kind of preparation method of northeast local flavor paste flavor cake.
Background technology
Diameter of the paste flavor cake diameter not over pan that existing pan is baked out, and sauce is common barbecue sauce,
After paste flavor cake takes the dish out of the pot, because environment temperature is relatively low, after paste flavor cake is cool, paste flavor cake occurs the problem that mouthfeel retrogradation, taste are deteriorated,
Paste flavor cake no longer has paste flavor taste.
The content of the invention
In view of this, the present invention provides a kind of preparation method of northeast local flavor paste flavor cake, and mouth occurs to solve paste flavor cake
The problem that sense retrogradation, taste are deteriorated, the paste flavor cake no longer problem with paste flavor taste.
The present invention provides a kind of preparation method of northeast local flavor paste flavor cake, comprises the following steps：
The first step, modulates batter：Fine flour water is modulated into batter, the temperature of the water is more than 90 DEG C；
Second step, and face：Dry flour is added in the batter, while the dry flour is added, is carried out and face, and face is extremely
Dough do not touch with one's hand and with gloss untill；
3rd step, makes small dough：Small dough is divided into by cutter or by hand by the dough, repeatedly by the small dough
Edge is folded toward the center of the small dough, until the small non-sticky hand of dough and with gloss untill, each described facet
The weight of group is 3 jin~5 jin；
4th step, face of waking up：It is the time in the awake face in the environment between 1 DEG C~2 DEG C that the small dough is placed on environment temperature
It is 7 hours~10 hours；
5th step, rolls into pancake：The small dough rolling pin rolls into uniform pancake；
6th step, pancake：The pancake is placed on oil temperature in the pan between 300 DEG C~350 DEG C, the pancake is being put
While entering the pan, pressed from both sides with cake carries out cake in heaps after heap pleat along the length direction of the pancake, the pancake iron to 3 seconds~
After 5 seconds, the opposite side that the heap cake with fold translates into fold is ironed to 3 seconds~5 seconds again；
7th step, brush sauce：To the upper surface brush hoisin sauce of the heap cake.
Preferably, the environment is the closed environment full of carbon dioxide.
Preferably, the ratio of the fine flour and the water is 1:4.
Preferably, the time in the awake face is 8 hours.
Preferably, the length of the pancake is 2 meters~3 meters, and the width of the cake is 0.4 meter~0.5 meter.
Preferably, during the small dough rolling pin rolls into uniform pancake, the rolling pin can not be lifted halfway
Rise.
Preferably, the oil that the pancake is used is soybean oil.
Preferably, the preparation method of the hoisin sauce is as follows：
Step one, prepares sauce base：5 jin~6 jin of soya bean is cleaned up, 2 jin of salt are added, after stewing in shallow water the ripe soya bean with iron pan,
Sauce base is made, the sauce base is placed on shady place 20 days~25 days, after after the sauce base spontaneous fermentation, into step 2；
Step 2, hoisin sauce is boiled：The sauce base is broken into pieces with one's fingers, the floating dust of the sauce base is washed away, the sauce base that will be cleaned up
It is put into pot, 5 jin~10 jin of cold water is added in the pot, boil 40 minutes~60 minutes, adds 5 grams of seafood powder, monosodium glutamate 5
Gram, 20 grams of chickens' extract and Chinese medicine food materials, untill boiling.
Preferably, the Chinese medicine food materials are 10 grams of nutmeg, red button 10 grams and 20 grams of spiceleaf.
The present invention at least has the advantages that：
Temperature in use of the present invention is more than 90 DEG C of water modulation batter, removes the muscle of flour, improves the softness of paste flavor cake entrance
Property.Flour is added in batter to be carried out and face, and is fabricated to small dough, and the environment temperature of small dough is controlled at 1 DEG C~2 DEG C
Between temperature, and place more than 8 hours, to ensure that small dough will not ferment, the gluten for further ensuring small dough does not change
Become, so that the characteristics of ensureing paste flavor cake softness and have nutty and crisp.
Specific embodiment
Below based on embodiment, present invention is described, but what deserves to be explained is, the present invention is not limited to these realities
Apply example.Below to detailed description of the invention in, it is detailed to describe some specific detail sections.However, for without detailed
The part for describing to the greatest extent, those skilled in the art can also completely understand the present invention.
Meanwhile, unless the context clearly requires otherwise, " including ", "comprising" otherwise in entire disclosure and claims etc.
Similar word should be construed to the implication for including rather than exclusive or exhaustive implication；That is, being " including but not limited to "
Implication.
A kind of preparation method of northeast local flavor paste flavor cake includes：Step 101 modulation batter, step 102 and face, step 103
Make wake up face, step 105 of small dough, step 104 and roll into pancake, step 106 pancake and step 107 brush sauce.
Step 101, modulation batter：Fine flour water is modulated into batter, into step 102, wherein, the temperature of water is 90 DEG C
More than, the ratio of fine flour and water is 1:4, to ensure that fine flour can be modulated into batter.
Step 102 and face：Dry flour is added toward the batter of step 101, while dry flour is added, is carried out and face,
With face to face group do not touch with one's hand and with gloss untill, into step 103.
Step 103, the small dough of making：By the dough in step 102, it is fabricated to by cutter or by hand by dough multiple small
Dough, repeatedly folds the edge of small dough toward at facet cluster centre, until do not touch with one's hand and with gloss untill, each small dough
Weight be 3 jin~5 jin, into step 104.
Step 104, face of waking up：Between 1 DEG C~2 DEG C of temperature, and in the closed environment full of carbon dioxide, to step
The awake face of small dough in 103 7~10 hours, into step 105.More than 90 DEG C are used due to modulating batter in a step 101
Water, temperature need to be controlled within 1 DEG C~2 DEG C, will not be fermented with small dough in ensureing step 103, further ensure step 103
The gluten of medium and small dough does not change, so that the characteristics of ensureing paste flavor cake softness and have nutty and crisp.
Further, the time in the awake face of small dough is 8 hours.
Step 105, roll into pancake：The small dough rolling pin that step 104 has been waken up is rolled into uniform pancake, rolling pin pair
When the small dough that step 104 has been waken up is made dough, rolling pin can not be lifted halfway, prevent pancake to be broken.
Further, the length of pancake is 2 meters~3 meters, a width of 0.4 meter~0.5 meter.
Step 106, pancake：Put 50g~70g soya-bean oil in the pan of 0.4 meter~0.6 meter of diameter, oil temperature rise to 300 DEG C~
At 350 DEG C, the pancake that step 105 is rolled is wrapped on rolling pin, pancake is put into pan, pancake is put into the same of pan
When, pressed from both sides with cake carries out cake in heaps after heap pleat along the length direction of pancake, and pancake is ironed to after 3 seconds~5 seconds, by the heap with fold
The opposite side that cake translates into fold is ironed to 3 seconds~5 seconds again.
Step 107, brush sauce：To the upper surface brush hoisin sauce of the heap cake in step 106, so far northeast local flavor paste flavor cake making
Complete, hoisin sauce number according to personal taste depending on, salty many brush sauce, few brush sauce fond of food that is not salty.
A kind of hoisin sauce preparation method for northeast local flavor paste flavor cake includes that step 201 prepares sauce base and step 202 sea
Fresh sauce is boiled.
Step 201, preparation sauce base：5 jin~6 jin of soya bean is cleaned up, 2 jin of salt are added, will be cleaned up with iron pan
Soya bean be cooked, the soya bean after being cooked is smashed to pieces to pureed, and the soya bean of pureed is rolled into a ball into 5 jin or so of sauce base with hand, by sauce base
It is placed on shady place 20 days~25 days, treats that sauce base ferments.
Step 202, hoisin sauce are boiled：Sauce base after fermentation is broken into pieces with one's fingers, floating dust is washed away, the sauce base that will be cleaned up is put into pot
Plus 5 jin~10 jin of cold water, boil 40 minutes~60 minutes, 5 grams of seafood powder, 5 grams of monosodium glutamate, 20 grams of chickens' extract and Chinese medicine food materials are added,
Boil again 2 hours, it is ensured that hoisin sauce seethes with excitement, so far a kind of hoisin sauce for northeast local flavor paste flavor cake completes.
Further, Chinese medicine food materials are 10 grams of nutmeg, red button 10 grams, 20 grams of spiceleaf；Seafood powder is commercially available prod.
Embodiment described above is only expression embodiments of the present invention, and its description is more specific and detailed, but can not
Therefore it is interpreted as the limitation to the scope of the claims of the present invention.It should be pointed out that to those skilled in the art,
On the premise of not departing from present inventive concept, some deformations, equal replacement can also be made, improved etc., these belong to the present invention
Protection domain.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (9)
1. a kind of preparation method of northeast local flavor paste flavor cake, it is characterised in that comprise the following steps：
The first step, modulates batter：Fine flour water is modulated into batter, the temperature of the water is more than 90 DEG C；
Second step, and face：Dry flour is added in the batter, while the dry flour is added, is carried out and face, and face is extremely
Dough do not touch with one's hand and with gloss untill；
3rd step, makes small dough：Small dough is divided into by cutter or by hand by the dough, repeatedly by the small dough
Edge is folded toward the center of the small dough, until the small non-sticky hand of dough and with gloss untill, each described facet
The weight of group is 3 jin~5 jin；
4th step, face of waking up：It is the time in the awake face in the environment between 1 DEG C~2 DEG C that the small dough is placed on environment temperature
It is 7 hours~10 hours；
5th step, rolls into pancake：The small dough rolling pin rolls into uniform pancake；
6th step, pancake：The pancake is placed on oil temperature in the pan between 300 DEG C~350 DEG C, the pancake is being put
While entering the pan, pressed from both sides with cake carries out cake in heaps after heap pleat along the length direction of the pancake, the pancake iron to 3 seconds~
After 5 seconds, the opposite side that the heap cake with fold translates into fold is ironed to 3 seconds~5 seconds again；
7th step, brush sauce：To the upper surface brush hoisin sauce of the heap cake.
2. a kind of preparation method of northeast local flavor paste flavor cake according to claim 1, it is characterised in that the environment be full of
The closed environment of carbon dioxide.
3. a kind of preparation method of northeast local flavor paste flavor cake according to claim 1, it is characterised in that the fine flour and
The ratio of the water is 1:4.
4. a kind of preparation method of northeast local flavor paste flavor cake according to claim 1, it is characterised in that the time in the awake face
It is 8 hours.
5. a kind of preparation method of northeast local flavor paste flavor cake according to claim 1, it is characterised in that：The length of the pancake
It it is 2 meters~3 meters, the width of the cake is 0.4 meter~0.5 meter.
6. a kind of preparation method of northeast local flavor paste flavor cake according to claim 1, it is characterised in that the small dough is with rolling
During face cane rolls into uniform pancake, the rolling pin can not be lifted halfway.
7. a kind of preparation method of northeast local flavor paste flavor cake according to claim 1, it is characterised in that what the pancake was used
Oil is soybean oil.
8. a kind of preparation method of northeast local flavor paste flavor cake according to claim 1, it is characterised in that the system of the hoisin sauce
Make method as follows：
Step one, prepares sauce base：5 jin~6 jin of soya bean is cleaned up, 2 jin of salt are added, after stewing in shallow water the ripe soya bean with iron pan,
Sauce base is made, the sauce base is placed on shady place 20 days~25 days, after after the sauce base spontaneous fermentation, into step 2；
Step 2, hoisin sauce is boiled：The sauce base is broken into pieces with one's fingers, the floating dust of the sauce base is washed away, the sauce base that will be cleaned up
It is put into pot, 5 jin~10 jin of cold water is added in the pot, boil 40 minutes~60 minutes, adds 5 grams of seafood powder, monosodium glutamate 5
Gram, 20 grams of chickens' extract and Chinese medicine food materials, untill boiling.
9. a kind of preparation method of northeast local flavor paste flavor cake according to claim 8, it is characterised in that：The Chinese medicine food materials are
10 grams of nutmeg, red button 10 grams and 20 grams of spiceleaf.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710080467.5A CN106720063A (en) | 2017-02-15 | 2017-02-15 | A kind of preparation method of northeast local flavor paste flavor cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710080467.5A CN106720063A (en) | 2017-02-15 | 2017-02-15 | A kind of preparation method of northeast local flavor paste flavor cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720063A true CN106720063A (en) | 2017-05-31 |
Family
ID=58958022
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710080467.5A Pending CN106720063A (en) | 2017-02-15 | 2017-02-15 | A kind of preparation method of northeast local flavor paste flavor cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106720063A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564147A (en) * | 2009-05-31 | 2009-10-28 | 高小兵 | Seafood sauce and process for making same |
| CN104431953A (en) * | 2013-09-21 | 2015-03-25 | 许春蕾 | Soybean paste and brewing method |
| CN105410626A (en) * | 2015-12-11 | 2016-03-23 | 张俊 | Sauce cake |
-
2017
- 2017-02-15 CN CN201710080467.5A patent/CN106720063A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564147A (en) * | 2009-05-31 | 2009-10-28 | 高小兵 | Seafood sauce and process for making same |
| CN104431953A (en) * | 2013-09-21 | 2015-03-25 | 许春蕾 | Soybean paste and brewing method |
| CN105410626A (en) * | 2015-12-11 | 2016-03-23 | 张俊 | Sauce cake |
Non-Patent Citations (7)
| Title |
|---|
| 刘宝家等: "《食品加工技术、工艺和配方大全续集1（中）》", 30 June 1993, 科学技术文献出版社 * |
| 刘居超: "《中式面点制作实训教程》", 31 July 2016, 中国轻工业出版社 * |
| 无: "东北味酱香饼大家排队买", 《大庆晚报》 * |
| 李文卿: "《面点工艺学》", 30 June 2003, 高等教育出版社 * |
| 王作鐤 等: "《中西点制作技术》", 30 April 2012, 厦门大学出版社 * |
| 田园馋嘴猫: "酱香饼", 《下厨房》 * |
| 秦辉 等: "《面点制作技术》", 30 September 2004, 旅游教育出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107439991A (en) | A kind of preparation method of bacon | |
| CN102273616B (en) | Low-salt broad bean paste and preparation method thereof | |
| JPH04262731A (en) | Composition for forming brown on shell surface | |
| CN103907795A (en) | Wolfberry soft-shelled turtle sweet soup balls, and processing method thereof | |
| CN109123600B (en) | Fermented barbecue sauce seasoning and preparation method thereof | |
| CN106942623A (en) | A kind of salted vegetables type composite fermentation local flavor meat products and its processing method | |
| CN106857766A (en) | One kind fermentation cake and its preparation technology | |
| CN106982899A (en) | A kind of high protein Xinjiang Ge Jide crusty pancakes and its manufacture method | |
| CN101406231B (en) | Lotus leaf tea and preparation method thereof | |
| CN106720063A (en) | A kind of preparation method of northeast local flavor paste flavor cake | |
| Roy et al. | Traditional technology in preparing legume-based fermented foods of Orissa | |
| CN107279728A (en) | A kind of glycan Chinese wampee leaf local flavor Chinese mugwort glutinous rice cake and preparation method thereof | |
| JP4038765B2 (en) | Stored rice | |
| CN107647348A (en) | Spicy pickles of Litsea pungens and preparation method thereof | |
| JP3061561B2 (en) | Method for producing rice flour and milled rice milk | |
| KR101094508B1 (en) | Taro Scorched Rice Tea and Method for Preparing the Same | |
| CN107897862A (en) | A kind of Black Fungus with Mustard Sauce sauce and preparation method thereof | |
| CN105995592A (en) | Making method of flavor stuffed fried dough twists | |
| CN104013003A (en) | Bagged honey shredded pork with garlic sauce and preparation method thereof | |
| CN1164360A (en) | Instant food Paomo and its preparing method | |
| KR101750151B1 (en) | Process of making radish-tea | |
| CN108157751A (en) | A kind of nutrition mushroom type flavor roast duck and its preparation process | |
| CN107969639A (en) | A kind of chicken steak good rich in amino acid taste and preparation method thereof | |
| AU2020101558A4 (en) | An Instant Chu chrysanthemum crisp sausage and preparation method thereof | |
| CN107232568A (en) | A kind of preparation method of crisp noodles flavoring |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20170531 |