CN110810815A - Shredded pepper crusty pancake and preparation method thereof - Google Patents
Shredded pepper crusty pancake and preparation method thereof Download PDFInfo
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- CN110810815A CN110810815A CN201911160653.5A CN201911160653A CN110810815A CN 110810815 A CN110810815 A CN 110810815A CN 201911160653 A CN201911160653 A CN 201911160653A CN 110810815 A CN110810815 A CN 110810815A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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Abstract
The invention relates to the technical field of crusty pancake making, in particular to a shredded pepper crusty pancake and a preparation method thereof, wherein the shredded pepper crusty pancake is prepared according to the following method: mixing flour, eggs, salt, sugar, rapeseed oil and baking powder, adding water, stirring uniformly and kneading into dough; after the dough is proofed, kneading the dough into long strips, cutting the long strips into blocks and rolling the blocks flat; flatly paving the special shredded pepper sauce for making the Nang on the rolled dough, wrapping the dough, rolling the dough to make a Nang embryo, and arranging an exhaust hole on the upper half part of the bag embryo; and (3) placing the blastocysts into the crusty pancake pit for baking to obtain the shredded pepper crusty pancake. The special shredded pepper for making the crusty pancake is combined with the blastula, so that the loss of the original nutritional ingredients of the pepper and the loss of capsorubin are greatly protected, and meanwhile, the obtained shredded pepper crusty pancake is fragrant and delicious, has rich sauce fragrance and slightly spicy taste, is suitable for people of all ages to eat, is simple and convenient in preparation method, enriches the types of crusty pancake products and widens the application of the chili sauce.
Description
Technical Field
The invention relates to the technical field of crusty pancake making, and relates to a shredded pepper crusty pancake and a preparation method thereof.
Background
Four flat heads pepper: has the advantages of large size, thick flesh, thin skin, fresh color, delicious taste and high solid solubility, is rich in natural vitamins VC, VB1, VB2, mineral substances, trace elements and capsorubin, and is called the king of vegetable VC.
Crusty pancake: the Hu cake and the oven cake have the characteristics of fragrance, crispness and crispness in the long history of Xinjiang, can be stored for a long time without going bad easily, are necessary products for business trip, are wheaten food loved by people in Xinjiang and are good products for presenting relatives and friends.
The chili sauce sold in the market at present has more varieties, shredded chili is prepared into bottled or bagged chili sauce, the sauce preparation process is mostly more traditional in stir-frying or low-temperature stir-frying process, the loss of the nutritional ingredients of the chili sauce is more, the taste of the chili sauce is heavier, the eating crowd is narrower, and the chili sauce is difficult to adapt to the increasingly competitive market needs.
Disclosure of Invention
The invention provides a shredded pepper crusty pancake and a preparation method thereof, overcomes the defects of the prior art, and can effectively solve the problems of heavy taste of pepper products, loss of capsorubin serving as an original nutrient component of pepper and narrow edible people in the conventional crusty pancake preparation.
One of the technical schemes of the invention is realized by the following measures: the shredded pepper crusty pancake is prepared according to the following method: firstly, adding 0.28kg of eggs, 0.02kg of salt, 0.2kg of sugar, 0.04kg of rapeseed oil and 0.02kg of baking powder into every 3kg of flour, mixing, adding 1.4kg of warm water, stirring uniformly and kneading into dough; secondly, after dough is proofed for 1 to 1.5 hours, the dough is kneaded into long strips, the long strips are cut into blocks and rolled out, wherein each block of dough is 0.15 to 0.25 kg; thirdly, flatly paving the special shredded pepper sauce for making the Nang on the rolled dough, wrapping the dough, rolling the dough into a Nang embryo, and arranging an exhaust hole on the upper half part of the embryo; fourthly, putting the blastocysts into a crusty pancake pit with the temperature of 175-185 ℃ for baking for 15-25 minutes to obtain the chili pepper crusty pancake.
The following is a further optimization or/and improvement of one of the above-mentioned technical solutions of the invention:
the shredded pepper special for making the crusty pancake is prepared according to the following method: uniformly stirring required amounts of the dried tetrapanax paprika, the red oil, the zanthoxylum oil, the chopped garlic, the salt, the white sugar and the monosodium glutamate to obtain the shredded pepper sauce special for making the crusty pancake, wherein the adding weight ratio of the dried tetrapanax paprika, the red oil, the zanthoxylum oil, the chopped garlic, the salt, the white sugar and the monosodium glutamate is 7.5:2.2:2.0:1.7:1.0:0.2: 0.16.
In the first step, the warm water temperature is 35 ℃ to 40 ℃.
In the third step, the diameter of the crusty pancake is 16cm to 18cm, and the thickness of the crusty pancake is 0.8cm to 1.0 cm.
The second technical scheme of the invention is realized by the following measures: a preparation method of the shredded pepper crusty pancake is carried out according to the following steps: firstly, adding 0.28kg of eggs, 0.02kg of salt, 0.2kg of sugar, 0.04kg of rapeseed oil and 0.02kg of baking powder into every 3kg of flour, mixing, adding 1.4kg of warm water, stirring uniformly and kneading into dough; secondly, after dough is proofed for 1 to 1.5 hours, the dough is kneaded into long strips, the long strips are cut into blocks and rolled out, wherein each block of dough is 0.15 to 0.25 kg; thirdly, flatly paving the special shredded pepper sauce for making the Nang on the rolled dough, wrapping the dough, rolling the dough into a Nang embryo, and arranging an exhaust hole on the upper half part of the embryo; fourthly, putting the blastocysts into a crusty pancake pit with the temperature of 175-185 ℃ for baking for 15-25 minutes to obtain the chili pepper crusty pancake.
The following is further optimization or/and improvement of the second technical scheme of the invention:
the shredded pepper special for making the crusty pancake is prepared according to the following method: uniformly stirring required amounts of the dried tetrapanax paprika, the red oil, the zanthoxylum oil, the chopped garlic, the salt, the white sugar and the monosodium glutamate to obtain the shredded pepper sauce special for making the crusty pancake, wherein the adding weight ratio of the dried tetrapanax paprika, the red oil, the zanthoxylum oil, the chopped garlic, the salt, the white sugar and the monosodium glutamate is 7.5:2.2:2.0:1.7:1.0:0.2: 0.16.
In the first step, the warm water temperature is 35 ℃ to 40 ℃.
In the third step, the diameter of the crusty pancake is 16cm to 18cm, and the thickness of the crusty pancake is 0.8cm to 1.0 cm.
The special shredded pepper for making the crusty pancake is combined with the blastula, so that the loss of the original nutritional ingredients of the pepper and the loss of capsorubin are greatly protected, and meanwhile, the obtained shredded pepper crusty pancake is fragrant and delicious, has rich sauce fragrance and slightly spicy taste, is suitable for people of all ages to eat, is simple and convenient in preparation method, enriches the types of crusty pancake products and widens the application of the chili sauce.
Detailed Description
The present invention is not limited by the following examples, and specific embodiments may be determined according to the technical solutions and practical situations of the present invention. The various chemical reagents and chemical articles mentioned in the invention are all the chemical reagents and chemical articles which are well known and commonly used in the prior art, unless otherwise specified; the percentages in the invention are mass percentages unless otherwise specified; the solution in the present invention is an aqueous solution in which the solvent is water, for example, a hydrochloric acid solution is an aqueous hydrochloric acid solution, unless otherwise specified; the normal temperature and room temperature in the present invention generally mean a temperature of 15 ℃ to 25 ℃, and are generally defined as 25 ℃.
The invention is further described below with reference to the following examples:
example 1: the shredded pepper crusty pancake is prepared according to the following method: firstly, adding 0.28kg of eggs, 0.02kg of salt, 0.2kg of sugar, 0.04kg of rapeseed oil and 0.02kg of baking powder into every 3kg of flour, mixing, adding 1.4kg of warm water, stirring uniformly and kneading into dough; secondly, after dough is proofed for 1 to 1.5 hours, the dough is kneaded into long strips, the long strips are cut into blocks and rolled out, wherein each block of dough is 0.15 to 0.25 kg; thirdly, flatly paving the special shredded pepper sauce for making the Nang on the rolled dough, wrapping the dough, rolling the dough into a Nang embryo, and arranging an exhaust hole on the upper half part of the embryo; fourthly, putting the blastocysts into a crusty pancake pit with the temperature of 175-185 ℃ for baking for 15-25 minutes to obtain the chili pepper crusty pancake.
The invention adopts a non-traditional shredded pepper frying process, which is a special shredded pepper sauce for making crusty pancake prepared by cold mixing shredded pepper with crusty pancake, the prepared shredded pepper crusty pancake overcomes the defects of heavy taste and narrow crowd of the traditional pepper product, the unique shredded pepper cold mixing sauce preparation process greatly protects the loss of the original nutrient components of pepper and the loss of capsorubin, and widens the application of the pepper sauce.
The shredded pepper crusty pancake is fragrant and delicious, has rich sauce fragrance and slightly spicy taste, is suitable for people of all ages to eat, enriches the types of crusty pancake products, and enhances the market competitiveness.
Example 2: as the optimization of the embodiment, the shredded pepper special for making the naan is prepared according to the following method: uniformly stirring required amounts of the dried tetrapanax paprika, the red oil, the zanthoxylum oil, the chopped garlic, the salt, the white sugar and the monosodium glutamate to obtain the shredded pepper sauce special for making the crusty pancake, wherein the adding weight ratio of the dried tetrapanax paprika, the red oil, the zanthoxylum oil, the chopped garlic, the salt, the white sugar and the monosodium glutamate is 7.5:2.2:2.0:1.7:1.0:0.2: 0.16.
Example 3: as an optimization of the above embodiment, in the first step, the warm water temperature is 35 ℃ to 40 ℃.
Example 4: as an optimization of the above embodiment, in the third step, the diameter of the crusty pancake is 16cm to 18cm, and the thickness of the crusty pancake is 0.8cm to 1.0 cm.
Example 5: a preparation method of the shredded pepper crusty pancake is carried out according to the following steps: firstly, adding 0.28kg of eggs, 0.02kg of salt, 0.2kg of sugar, 0.04kg of rapeseed oil and 0.02kg of baking powder into every 3kg of flour, mixing, adding 1.4kg of warm water, stirring uniformly and kneading into dough; secondly, after dough is proofed for 1 to 1.5 hours, the dough is kneaded into long strips, the long strips are cut into blocks and rolled out, wherein each block of dough is 0.15 to 0.25 kg; thirdly, flatly paving the special shredded pepper sauce for making the Nang on the rolled dough, wrapping the dough, rolling the dough into a Nang embryo, and arranging an exhaust hole on the upper half part of the embryo; fourthly, putting the blastocysts into a crusty pancake pit with the temperature of 175-185 ℃ for baking for 15-25 minutes to obtain the chili pepper crusty pancake.
Example 6: as an optimization of the above embodiment, in the first step, the warm water temperature is 35 ℃ to 40 ℃.
Example 7: as an optimization of the above embodiment, in the third step, the diameter of the crusty pancake is 16cm to 18cm, and the thickness of the crusty pancake is 0.8cm to 1.0 cm.
Example 8: the shredded pepper crusty pancake is prepared according to the following method: firstly, adding 0.28kg of eggs, 0.02kg of salt, 0.2kg of sugar, 0.04kg of rapeseed oil and 0.02kg of baking powder into every 3kg of flour, mixing, adding 1.4kg of warm water at 35 ℃, stirring uniformly and kneading into dough; secondly, after dough is proofed for 1 hour, kneading the dough into long strips, cutting the dough into blocks and rolling the blocks, wherein each block of dough is 0.15 kg; thirdly, uniformly stirring required amounts of the four-flat-head dried peppers, the red oil, the pepper oil, the garlic powder, the salt, the white sugar and the monosodium glutamate to obtain the shredded pepper sauce special for making the crusty pancake, flatly spreading the shredded pepper sauce special for making the crusty pancake on a rolled dough, wrapping the dough, rolling the dough to obtain a crusty pancake blank, wherein the upper half part of the crusty pancake blank is provided with an exhaust hole, the weight ratio of the four-flat-head dried peppers, the red oil, the pepper oil, the garlic powder, the salt, the white sugar and the monosodium glutamate is 7.5:2.2:2.0:1.7: 0.2:0.16, the diameter of the crusty pancake blank is 16cm, and the thickness of the crusty pancake blank is 0.8 cm; fourthly, putting the blastocysts into a crusty pancake pit with the temperature of 175 ℃ for baking for 15 minutes to obtain the shredded pepper crusty pancake.
Example 9: the shredded pepper crusty pancake is prepared according to the following method: firstly, adding 0.28kg of eggs, 0.02kg of salt, 0.2kg of sugar, 0.04kg of rapeseed oil and 0.02kg of baking powder into every 3kg of flour, mixing, adding 1.4kg of warm water at 40 ℃, stirring uniformly and kneading to prepare dough; secondly, after dough is proofed for 1 hour, kneading the dough into long strips, cutting the dough into blocks and rolling the blocks, wherein each block of dough is 0.2 kg; thirdly, uniformly stirring required amounts of the four-flat-head dried peppers, the red oil, the pepper oil, the garlic powder, the salt, the white sugar and the monosodium glutamate to obtain the shredded pepper sauce special for making the crusty pancake, flatly spreading the shredded pepper sauce special for making the crusty pancake on a rolled dough, wrapping the dough, rolling the dough to obtain a crusty pancake blank, wherein the upper half part of the crusty pancake blank is provided with an exhaust hole, the weight ratio of the four-flat-head dried peppers, the red oil, the pepper oil, the garlic powder, the salt, the white sugar and the monosodium glutamate is 7.5:2.2:2.0:1.7: 0.2:0.16, the diameter of the crusty pancake blank is 17cm, and the thickness of the crusty pancake blank is 0.9 cm; fourthly, putting the blastocysts into a crusty pancake pit with the temperature of 180 ℃ for baking for 20 minutes to obtain the shredded pepper crusty pancake.
Example 10: the shredded pepper crusty pancake is prepared according to the following method: firstly, adding 0.28kg of eggs, 0.02kg of salt, 0.2kg of sugar, 0.04kg of rapeseed oil and 0.02kg of baking powder into every 3kg of flour, mixing, adding 1.4kg of warm water at 40 ℃, stirring uniformly and kneading to prepare dough; secondly, after dough is proofed for 1.5 hours, kneading the dough into long strips, cutting the dough into blocks and rolling the blocks, wherein each block of dough is 0.25 kg; thirdly, uniformly stirring required amounts of the four-flat-head dried peppers, the red oil, the pepper oil, the garlic powder, the salt, the white sugar and the monosodium glutamate to obtain the special pepper shred sauce for making the crusty pancake, flatly spreading the special pepper shred sauce for making the crusty pancake on a rolled dough, wrapping the dough, rolling the dough to obtain a crusty pancake blank, wherein the upper half part of the crusty pancake blank is provided with an exhaust hole, the weight ratio of the four-flat-head dried peppers, the red oil, the pepper oil, the garlic powder, the salt, the white sugar and the monosodium glutamate is 7.5:2.2:2.0:1.7: 0.2:0.16, the diameter of the crusty pancake blank is 19cm, and the thickness of the crusty pancake blank is 1.0 cm; fourthly, putting the blastocysts into a crusty pancake pit with the temperature of 185 ℃ for baking for 20 minutes to obtain the shredded pepper crusty pancake.
The shredded pepper crusty pancake obtained according to the embodiments 8 to 10 is fragrant and delicious, has rich sauce flavor and slightly spicy taste, and is suitable for people of all ages to eat.
In conclusion, the special shredded pepper for making the crusty pancake is combined with the blastocyst, so that the loss of the original nutrient components of the pepper and the loss of capsorubin are greatly protected, and meanwhile, the obtained shredded pepper crusty pancake is fragrant and delicious, has rich sauce fragrance and slightly spicy taste, is suitable for people of all ages to eat, is simple and convenient in preparation method, enriches the types of crusty pancake products and widens the application range of the pepper sauce.
The technical characteristics form an embodiment of the invention, which has strong adaptability and implementation effect, and unnecessary technical characteristics can be increased or decreased according to actual needs to meet the requirements of different situations.
Claims (8)
1. The shredded pepper crusty pancake is characterized by being prepared according to the following method: firstly, adding 0.28kg of eggs, 0.02kg of salt, 0.2kg of sugar, 0.04kg of rapeseed oil and 0.02kg of baking powder into every 3kg of flour, mixing, adding 1.4kg of warm water, stirring uniformly and kneading into dough; secondly, after dough is proofed for 1 to 1.5 hours, the dough is kneaded into long strips, the long strips are cut into blocks and rolled out, wherein each block of dough is 0.15 to 0.25 kg; thirdly, flatly paving the special shredded pepper sauce for making the Nang on the rolled dough, wrapping the dough, rolling the dough into a Nang embryo, and arranging an exhaust hole on the upper half part of the embryo; fourthly, putting the blastocysts into a crusty pancake pit with the temperature of 175-185 ℃ for baking for 15-25 minutes to obtain the chili pepper crusty pancake.
2. The shredded pepper pancake according to claim 1, wherein the shredded pepper special for making the pancake is prepared according to the following method: uniformly stirring required amounts of the dried tetrapanax paprika, the red oil, the zanthoxylum oil, the chopped garlic, the salt, the white sugar and the monosodium glutamate to obtain the shredded pepper sauce special for making the crusty pancake, wherein the adding weight ratio of the dried tetrapanax paprika, the red oil, the zanthoxylum oil, the chopped garlic, the salt, the white sugar and the monosodium glutamate is 7.5:2.2:2.0:1.7:1.0:0.2: 0.16.
3. The shredded pepper pancake according to claim 1 or 2, wherein the warm water temperature is 35 ℃ to 40 ℃ in the first step.
4. The shredded pepper pancake according to claim 1, 2 or 3, wherein in the third step, the pancake embryo has a diameter of 16cm to 18cm and a thickness of 0.8cm to 1.0 cm.
5. A preparation method of a shredded pepper crusty pancake is characterized by comprising the following steps: firstly, adding 0.28kg of eggs, 0.02kg of salt, 0.2kg of sugar, 0.04kg of rapeseed oil and 0.02kg of baking powder into every 3kg of flour, mixing, adding 1.4kg of warm water, stirring uniformly and kneading into dough; secondly, after dough is proofed for 1 to 1.5 hours, the dough is kneaded into long strips, the long strips are cut into blocks and rolled out, wherein each block of dough is 0.15 to 0.25 kg; thirdly, flatly paving the special shredded pepper sauce for making the Nang on the rolled dough, wrapping the dough, rolling the dough into a Nang embryo, and arranging an exhaust hole on the upper half part of the embryo; fourthly, putting the blastocysts into a crusty pancake pit with the temperature of 175-185 ℃ for baking for 15-25 minutes to obtain the chili pepper crusty pancake.
6. The method for preparing the shredded pepper pancake according to claim 5, wherein the shredded pepper special for making the pancake is prepared according to the following method: uniformly stirring required amounts of the dried tetrapanax paprika, the red oil, the zanthoxylum oil, the chopped garlic, the salt, the white sugar and the monosodium glutamate to obtain the shredded pepper sauce special for making the crusty pancake, wherein the adding weight ratio of the dried tetrapanax paprika, the red oil, the zanthoxylum oil, the chopped garlic, the salt, the white sugar and the monosodium glutamate is 7.5:2.2:2.0:1.7:1.0:0.2: 0.16.
7. The method for preparing the shredded pepper pancake according to claim 5 or 6, characterized in that the warm water temperature is 35 ℃ to 40 ℃ in the first step.
8. The method for preparing the shredded pepper pancake according to claim 5, 6 or 7, characterized in that in the third step, the pancake embryo has a diameter of 16cm to 18cm and a thickness of 0.8cm to 1.0 cm.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114145330A (en) * | 2021-12-13 | 2022-03-08 | 新疆驰通广晋农业科技有限公司 | Method for making quick-frozen Nang embryo |
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| CN102106531A (en) * | 2011-01-24 | 2011-06-29 | 新疆西尔丹食品有限公司 | Chilli sauce containing mushroom and edible fungus and processing method thereof |
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| CN106386978A (en) * | 2016-08-31 | 2017-02-15 | 牙生江·托呼地 | Spicy crusty pancake and preparation method thereof |
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| CN114145330A (en) * | 2021-12-13 | 2022-03-08 | 新疆驰通广晋农业科技有限公司 | Method for making quick-frozen Nang embryo |
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