CN110637856A

CN110637856A - Egg cake blank and processing method thereof

Info

Publication number: CN110637856A
Application number: CN201910884917.5A
Authority: CN
Inventors: 张红旗
Original assignee: Hefei Zhihua Food Co Ltd
Current assignee: Hefei Zhihua Food Co Ltd
Priority date: 2019-09-19
Filing date: 2019-09-19
Publication date: 2020-01-03

Abstract

The invention discloses an egg pancake blank which consists of a cake crust and a plurality of flaky or blocky cooked eggs, wherein the cake crust is formed by processing dough sheets, the dough sheets are folded into strip-shaped dough sheets, a plurality of discretely distributed cooked eggs are wrapped in the middle of the dough sheets, the strip-shaped dough sheets are divided into a plurality of small dough pieces, and each small dough piece is pressed into the egg pancake blank through pneumatic or hydraulic equipment. The egg pancake blank is convenient for customers to directly heat (fry) for eating, the making method is suitable for large-batch egg pancake production and processing while the sanitation is guaranteed, and the processing efficiency of the egg pancake is remarkably improved.

Description

Egg cake blank and processing method thereof

Technical Field

The invention relates to the technical field of food processing and manufacturing, in particular to an egg steamed cake blank and a processing method thereof.

Background

The egg pancake is a snack made of eggs and flour, is a characteristic traditional name from Xinyang in Henan, is popular with residents nationwide, is prepared by filling egg liquid into a half-cooked pancake, frying and baking the pancake continuously, and has crisp cake skin and fresh and fragrant eggs. The egg pancake is also a breakfast, and the egg pancake with the egg and the green vegetable is nutritious and convenient to be popular with people.

In the prior art, the egg pancake is usually made by hands, and a plurality of different manual making methods are provided, for example, raw materials of flour, chopped green onion, eggs and the like are adopted, the flour is firstly added with warm water (cold water in summer) to be made into dough, the dough is uniformly kneaded to obtain 4 pieces of dough, then the dough is rolled into thin round cakes one by one, brushing a layer of peanut oil on the surface of the cake, sprinkling chopped green onion, refined salt and five-spice powder, uniformly spreading, rolling up from outside to inside, smearing some oil on two ends, standing, pressing flat by hands, rolling into round cake blank, placing a baking pan on a fire, placing the cake blank after heating, and baking until the cake is eighty percent cooked, cutting a mouth at the cake edge, inserting chopsticks into the cake and stirring along two sides to separate the upper and lower layers of skin of the cake, taking 1 egg to scatter in a bowl, pouring into the cake, pinching the cake mouth together, spreading little oil on a pancake baking pan, continuously frying, and cooking when the eggs in the cake are twisted, 4 flour agents are all prepared by the method.

The production method in the prior art has low processing efficiency, more manual operation processes and can not well ensure sanitary conditions, and in addition, the production method is not suitable for large-scale industrial production of the egg pancake which is convenient for more customers to eat.

Disclosure of Invention

The invention aims to provide an egg pancake blank and a processing method thereof, the egg pancake blank is convenient for customers to directly heat, fry and eat, the manufacturing method ensures sanitation, is suitable for large-batch production and processing of egg pancake, and obviously improves the processing efficiency of egg pancake.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

the utility model provides an egg muffin base comprises a cake crust and a plurality of slice or massive cooked egg and an appropriate amount of auxiliary material, the cake crust form by face skin processing, the face skin be overlap form rectangular shape and the middle cooked egg of wrapping up a plurality of discrete distributions of parcel, wherein long strip form face skin is cut apart into a plurality of little doughs, every little dough is pressed into an egg muffin base through pneumatic or fluid pressure type equipment.

Furthermore, the auxiliary materials comprise seasonings, spices, chopped vegetables, vegetable juice, meat, edible fungi or spices, chopped vegetables and vegetable juice.

Further, the processing method of the dough sheet comprises the following steps: pouring raw material flour, a proper amount of auxiliary materials, grease and water into a dough mixer, and kneading into dough with moderate hardness and smooth surface, wherein the dough is loosened until the dough can be stretched for later use; dividing the loosened dough into blocky dough with uniform size by using a dividing device; and step three, enabling the well-divided dough to pass through rolling equipment with different apertures and sizes, pressing the dough into wrappers with corresponding thickness through thickness reduction or extending the wrappers with corresponding thickness to the wrappers with the thickness meeting the manufacturing requirements through extending equipment.

Furthermore, the cooked egg is prepared by adding a proper amount of auxiliary materials into egg liquid and then frying, and continuous or discontinuous slices and blocks are formed.

The invention also discloses a processing method of the egg pancake blank, which is characterized by comprising the following steps: the method comprises the following steps: step one, applying oil on the dough cover, and uniformly spreading the cooked eggs and a proper amount of auxiliary materials on the dough cover; step two, folding the dough cover of the laid cooked egg to wrap the cooked egg inside to form a long strip shape; step three, dividing the strip-shaped dough into a plurality of small dough; step four, pressing the finally divided small clusters into egg pancake blanks with uniform thickness and different shapes by using pneumatic or hydraulic equipment; and fifthly, quickly freezing each formed egg pancake blank, packaging or bagging, vacuumizing and packaging by using vacuum equipment, and finally, putting into a freezer for storage.

Further, the mould of the pneumatic or hydraulic device is used with or without heating.

Compared with the prior art, the invention has the following beneficial effects:

the egg pancake blank disclosed by the invention is internally provided with a cooked egg structure wrapped by the cake skin, and compared with the traditional egg pancake, the egg pancake blank can be eaten after being directly heated and fried, the manufacturing method is suitable for large-batch production and processing of the egg pancake while ensuring sanitation, the egg pancake blank processing and cake skin frying efficiency are obviously improved, the problems that the manufacturing process and the working procedure are fine and complex and industrial automatic production is difficult to realize are solved, the large-scale operation and industrialized development of Chinese characteristic delicious food are promoted, a new market of commercialized operation is realized, the process formula is more scientific, nutritional and healthy, the product taste diversification fully meets the requirements of delicious food consumers, the dietary culture is enriched, and the delicious, new and fashionable food feeling is really realized.

Drawings

FIG. 1 is a real patting diagram of the egg pancake blank of the present invention;

Detailed Description

In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with reference to the specific drawings.

As shown in fig. 1, an egg-based biscuit blank comprises a biscuit skin, a plurality of sheet-like or block-like cooked eggs and a proper amount of auxiliary materials, wherein the biscuit skin is formed by processing dough sheets, the dough sheets are in an overlapped strip shape, a plurality of discretely distributed cooked eggs are wrapped in the middle of the biscuit skin, the strip-shaped dough sheets are divided into a plurality of small dough bodies, each small dough body is pressed into the egg-based biscuit blank through pneumatic or hydraulic mould equipment, and the auxiliary materials comprise seasonings, spices, vegetable pieces (juice), meat products, fungi or spices and vegetable pieces (juice).

In the specific preparation process, 75kg of flour, 3.5kg of seasoning, 5kg of grease and 42kg of water (with or without adding a proper amount of spices and various vegetable pieces or juice) are poured into a dough mixer to be kneaded into dough with moderate hardness and smooth surface for about 10 minutes, and the dough is loosened until the dough can be stretched for standby application, wherein the loosening time is 40-50 minutes;

taking a proper amount of stirred egg liquid, adding a proper amount of salt, monosodium glutamate and other seasonings (with or without spices and vegetable pieces or juice) into the egg liquid, mixing and stirring, and frying the mixed egg liquid by using frying and baking equipment to form continuous or discontinuous slices and blocks for later use;

dividing the loosened dough into block-shaped dough with uniform size by using a dividing device (a dividing machine can be adopted), enabling the divided block-shaped dough to pass through noodle pressing machines with different apertures and sizes, and pressing the dough into dough with the thickness of 0.5cm by thickness reduction or extending the dough by using an extending device to obtain a wrapper with thinner thickness;

smearing oil on the thin dough cover (optionally scattering spices and vegetables according to the preparation requirement), and uniformly spreading the cooked egg slices or blocks on the dough cover after oil smearing;

the dough sheets paved with the eggs are folded into long strips, and then the long strips of dough are divided into 2 thousand small dough with 100g (equipment which can meet the quantitative division such as a high-speed dough kneading machine and the like can be adopted);

pressing the finally divided small dough into cakes with uniform thickness and different shapes by using pneumatic or hydraulic automatic laminating equipment or automatic heating pneumatic or hydraulic single-sided laminating equipment;

and finally, quickly freezing the cake wrappers with different shapes, directly packaging or bagging the cake wrappers, vacuumizing and packaging the cake wrappers by using vacuum equipment, and then putting the cake wrappers into a freezer for storage.

The egg pancake blank can be sold in a supermarket or a stall directly, and customers can eat the egg pancake blank only by tearing a film, heating the egg pancake blank, frying the egg pancake blank, and adding favorite ready-to-eat (seasoning sauce, vegetables and meat products).

The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims

1. An egg muffin blank which is characterized in that: the egg biscuit is formed by a cake crust, a plurality of flaky or blocky cooked eggs and a proper amount of auxiliary materials, the cake crust is formed by processing a dough sheet, the dough sheet is in an overlapped long strip shape, a plurality of discretely distributed cooked eggs are wrapped in the middle of the overlapped long strip shape, the long strip shape dough sheet is divided into a plurality of small dough bodies, and each small dough body is pressed into an egg biscuit blank through pneumatic or hydraulic equipment.

2. An egg muffin blank as claimed in claim 1, wherein: the auxiliary materials comprise seasonings, spices, chopped vegetables, vegetable juice, meat, edible fungi or spices, chopped vegetables and vegetable juice.

3. An egg muffin blank as claimed in claim 1, wherein: the processing method of the dough sheet comprises the following steps: pouring raw material flour, a proper amount of auxiliary materials, grease and water into a dough mixer, and kneading into dough with moderate hardness and smooth surface, wherein the dough is loosened until the dough can be stretched for later use; dividing the loosened dough into blocky dough with uniform size by using a dividing device; and step three, enabling the well-divided dough to pass through rolling equipment with different apertures and sizes, pressing the dough into wrappers with corresponding thickness through thickness reduction or extending the wrappers with corresponding thickness to the wrappers with the thickness meeting the manufacturing requirements through extending equipment.

4. An egg muffin blank as claimed in claim 1, wherein: the cooked egg is prepared by adding appropriate amount of adjuvants into egg liquid, and frying to obtain continuous or discontinuous pieces and blocks.

5. The method of claim 1, wherein the method comprises the steps of: the method comprises the following steps: step one, applying oil on the dough cover, and uniformly spreading the cooked eggs and a proper amount of auxiliary materials on the dough cover; step two, folding the dough cover of the laid cooked egg to wrap the cooked egg inside to form a long strip shape; step three, dividing the strip-shaped dough into a plurality of small dough; step four, pressing the finally divided small clusters into egg pancake blanks with uniform thickness and different shapes by using pneumatic or hydraulic equipment; and fifthly, quickly freezing each formed egg pancake blank, packaging or bagging, vacuumizing and packaging by using vacuum equipment, and finally, putting into a freezer for storage.

6. An egg muffin blank as claimed in claim 1, wherein: the mould of the pneumatic or hydraulic equipment is used with or without heating.