CN107410417A - 一种养生手工香酥煎饼及其制备方法 - Google Patents

一种养生手工香酥煎饼及其制备方法 Download PDF

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CN107410417A
CN107410417A CN201710617169.5A CN201710617169A CN107410417A CN 107410417 A CN107410417 A CN 107410417A CN 201710617169 A CN201710617169 A CN 201710617169A CN 107410417 A CN107410417 A CN 107410417A
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刘元刚
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    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/43—Flatbreads, e.g. naan
    • 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
    • A21D2/362—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
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • 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
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

本发明涉及一种养生手工香酥煎饼及其制备方法，由煎饼主料和馅料制成，煎饼主料由全麦粉、玉米面、大米、燕麦片、小麦胚芽、核桃、大枣、香菇、薏仁、莲子、糯米、黑豆、黑米、小米制成；馅料为花生馅、芝麻馅、冰糖馅或香葱馅四种。本发明的煎饼含有丰富的蛋白质、维生素B、维生素E、矿物质、纤维素、不饱和脂肪酸亚油酸等，口味丰富，营养全面，且具有保健作用，对各种慢性疾病有治疗调整和恢复的辅助作用。

Description

一种养生手工香酥煎饼及其制备方法
技术领域
本发明属于中药领域，具体涉及一种养生手工香酥煎饼的制备方法。
背景技术
煎饼是一种较为传统的食品，随着人们生活水平的不断提高，人们在吃的方面不仅要吃饱，更讲究营养及色香味俱全。传统的煎饼口味单一，营养也不够全面，不能满足人们的要求，有待进一步改进。
发明内容
本发明的目的在于提供一种口味丰富、营养全面的养生手工香酥煎饼及其制备方法。
本发明解决其技术问题所采用的技术方案是：一种养生手工香酥煎饼，由煎饼主料和馅料制成，煎饼主料由下述重量配比的原料制成：全麦粉2000克，玉米面500克，大米1500克，燕麦片1000克，小麦胚芽5000克，核桃500克，大枣500克，香菇50克，薏仁100克，莲子50克，糯米150克，黑豆150克，黑米150克，小米1000克；馅料为6250克花生馅、6250克芝麻馅、6250克冰糖馅或500克香葱馅中的一种。
具体地，所述花生馅为炒熟、研碎的花生；芝麻馅为炒熟的芝麻；冰糖馅为研碎的冰糖；香葱馅为切片烘干的香葱与食用盐的混合物，香葱与食用盐的重量比为500：3。
上述养生手工香酥煎饼的制备方法，包括以下步骤：
1)大米、燕麦、小麦胚芽、黑米、小米、黑豆、糯米、莲子、薏仁分别磨成粉，核桃去皮炒熟然后磨粉，大枣烘干磨粉，香菇洗净后烘干磨粉，然后与全麦粉、玉米面混合均匀，用按重量比1：1加山泉水和成面糊，醒半小时，点燃天然气加热鏊子，上鏊子开始摊制，每一张煎饼烙制时间为六十秒，每一张煎饼用面糊125克；
2)加馅过程，上下各两张煎饼，中间放馅125克，左右各叠两次，如叠被子状，然后在鏊子上取下，用八面刀切制八块，自然晾干，每块煎饼成品宽六厘米，长十五厘米。
具体地，所述鏊子的加热温度为150℃。
养生手工香酥煎饼原料采用非转基因粮食，石磨加工成粉，和面手工制作而成，是以绿色，环保，营养均衡为健康理念，产品是热加工，加热鏊子是用天然气，温度不可过高，只有低温下才不破坏所有粮食的营养价值，手工把活好的面摊制到鏊子上刮制薄饼状，等熟后揭下，而后加馅，二次上鏊子，烙制，折叠，下鏊子，手工切制块状。自然晾干，每块煎饼成品宽六厘米，长十五厘米，颜色成淡黑色，口感酥脆香甜，使用方便，营养丰富，老少皆宜。
本发明的煎饼含有丰富的蛋白质、维生素B、维生素E、矿物质、纤维素、不饱和脂肪酸亚油酸等，促进细胞的正常生理代谢；改善血脂、降低胆固醇，促进血液的良性循环，降低心脑血管疾病的发病率；提高人体免疫力，增强抵抗力；改善内分泌系统，有效防止内分泌失调；改善肠道代谢畅通，肠中常清，百病不生；健脾养胃、健脑补肾、清肺祛浊、养血护肝、降火清心，使皮肤有弹性，细腻红润有光泽，对各种慢性疾病有治疗调整和恢复的辅助作用。
具体实施方式
以下是本发明的具体实施例，对本发明的技术方案做进一步描述，但是本发明的保护范围并不限于这些实施例。凡是不背离本发明构思的改变或等同替代均包括在本发明的保护范围之内。
一种养生手工香酥煎饼，由煎饼主料和馅料制成，煎饼主料由下述重量配比的原料制成：全麦粉2000克，玉米面500克，大米1500克，燕麦片1000克，小麦胚芽5000克，核桃500克，大枣500克，香菇50克，薏仁100克，莲子50克，糯米150克，黑豆150克，黑米150克，小米1000克；馅料为6250克花生馅、6250克芝麻馅、6250克冰糖馅或500克香葱馅中的一种，所述花生馅为炒熟、研碎的花生；芝麻馅为炒熟的芝麻；冰糖馅为研碎的冰糖；香葱馅为切片烘干的香葱与食用盐的混合物，香葱与食用盐的重量比为500：3。
上述养生手工香酥煎饼的制备方法，包括以下步骤：
1)大米、燕麦、小麦胚芽、黑米、小米、黑豆、糯米、莲子、薏仁分别磨成粉，核桃去皮炒熟然后磨粉，大枣烘干磨粉，香菇洗净后烘干磨粉，然后与全麦粉、玉米面混合均匀，用按重量比1：1加山泉水和成面糊，醒半小时，点燃天然气加热鏊子，上鏊子开始摊制，每一张煎饼烙制时间为六十秒，每一张煎饼用面糊125克；
2)加馅过程，上下各两张煎饼，中间放馅125克，左右各叠两次，如叠被子状，然后在鏊子上取下，用八面刀切制八块，自然晾干，每块煎饼成品宽六厘米，长十五厘米。
具体地，所述鏊子的加热温度为150℃。

Claims (4)

1.一种养生手工香酥煎饼，其特征在于，由煎饼主料和馅料制成，煎饼主料由下述重量配比的原料制成：全麦粉2000克，玉米面500克，大米1500克，燕麦片1000克，小麦胚芽5000克，核桃500克，大枣500克，香菇50克，薏仁100克，莲子50克，糯米150克，黑豆150克，黑米150克，小米1000克；馅料为6250克花生馅、6250克芝麻馅、6250克冰糖馅或500克香葱馅中的一种。
2.如权利要求1所述的养生手工香酥煎饼，其特征在于，所述花生馅为炒熟、研碎的花生；芝麻馅为炒熟的芝麻；冰糖馅为研碎的冰糖；香葱馅为切片烘干的香葱与食用盐的混合物，香葱与食用盐的重量比为500：3。
3.权利要求1或2所述的养生手工香酥煎饼的制备方法，其特征在于，包括以下步骤：
1)大米、燕麦、小麦胚芽、黑米、小米、黑豆、糯米、莲子、薏仁分别磨成粉，核桃去皮炒熟然后磨粉，大枣烘干磨粉，香菇洗净后烘干磨粉，然后与全麦粉、玉米面混合均匀，用按重量比1：1加山泉水和成面糊，醒半小时，点燃天然气加热鏊子，上鏊子开始摊制，每一张煎饼烙制时间为六十秒，每一张煎饼用面糊125克；
2)加馅过程，上下各两张煎饼，中间放馅125克，左右各叠两次，如叠被子状，然后在鏊子上取下，用八面刀切制八块，自然晾干，每块煎饼成品宽六厘米，长十五厘米。
4.如权利要求3所述的养生手工香酥煎饼的制备方法，其特征在于，所述鏊子的加热温度为150℃。
CN201710617169.5A 2017-07-26 2017-07-26 一种养生手工香酥煎饼及其制备方法 Pending CN107410417A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108813357A (zh) * 2018-06-08 2018-11-16 钟秋 一种壮家玉米饼的生产方法
CN109527022A (zh) * 2018-07-30 2019-03-29 石家庄北容食品有限公司 一种杂粮煎饼预拌粉、杂粮煎饼及其制备方法

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Cited By (2)

* Cited by examiner, † Cited by third party
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CN108813357A (zh) * 2018-06-08 2018-11-16 钟秋 一种壮家玉米饼的生产方法
CN109527022A (zh) * 2018-07-30 2019-03-29 石家庄北容食品有限公司 一种杂粮煎饼预拌粉、杂粮煎饼及其制备方法

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Application publication date: 20171201