CN111165733A - Preparation method of thin steamed cake - Google Patents
Preparation method of thin steamed cake Download PDFInfo
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- CN111165733A CN111165733A CN202010060525.XA CN202010060525A CN111165733A CN 111165733 A CN111165733 A CN 111165733A CN 202010060525 A CN202010060525 A CN 202010060525A CN 111165733 A CN111165733 A CN 111165733A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 61
- 238000003825 pressing Methods 0.000 claims abstract description 54
- 235000012771 pancakes Nutrition 0.000 claims abstract description 37
- 239000003651 drinking water Substances 0.000 claims abstract description 23
- 235000020188 drinking water Nutrition 0.000 claims abstract description 23
- 238000004898 kneading Methods 0.000 claims abstract description 20
- 235000012149 noodles Nutrition 0.000 claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 15
- 239000003513 alkali Substances 0.000 claims abstract description 11
- 108010068370 Glutens Proteins 0.000 claims abstract description 10
- 235000021312 gluten Nutrition 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 9
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 8
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 6
- 239000011248 coating agent Substances 0.000 claims abstract description 6
- 238000000576 coating method Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 235000012045 salad Nutrition 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- 239000008157 edible vegetable oil Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 241000235342 Saccharomycetes Species 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a thin steamed cake, which relates to a food production process and is prepared from high gluten flour, salad oil, alkali flour, saccharomycetes and drinking water, and comprises the following steps: preparing materials, kneading dough, pressing the dough for the first time, pressing the dough for the second time, seasoning, standing the dough and steaming the cakes; wherein, the dough is pressed for the first time, the dough is put into a noodle press to be repeatedly pressed for 8-10 times, and a 1cm dough skin is obtained; pressing the dough for the second time to obtain a thin dough cover of 0.3-0.4 cm; seasoning, namely putting the thin wrappers obtained in the step S4 on a chopping board, uniformly coating seasonings, folding the thin wrappers in half, and folding the thin wrappers into a 10-layer cake shape; pressing dough for three times, namely folding 10 layers of folded thin pancake in S5 into 20 layers of thin pancake, and pressing by a dough pressing machine to obtain 20 layers of thin pancake; and pressing the pressed thin pancake with 20 layers by a laminator to obtain the thin pancake with 40 layers. By adopting the preparation method of the thin steamed cake, the kneading property of dough and the thickness of the wrapper can be controlled, the taste of the steamed cake is improved, and meanwhile, the thin steamed cake can be produced in batch by using machinery.
Description
Technical Field
The invention relates to a food production process, in particular to a preparation method of a thin steamed cake.
Background
The steamed cake, also called as a rice cake, is a cooked wheaten food, the main raw material is flour, the ingredients are pulp and vegetables, and the seasonings are edible salt, edible oil, white granulated sugar and the like, and the steamed cake is prepared by steaming the raw materials in a food steamer. The traditional steamed cake making process comprises the following steps: adding appropriate amount of yeast powder into wheat flour and bean curd residue, and stirring; adding appropriate amount of water or milk to make dough and proofing; kneading the proofed dough to make into a dough preparation with proper size; kneading the flour agent to obtain a dough; rolling the flour agent into a round shape, wherein the middle of the flour wrapper is slightly thicker; adding seasonings; wrapping the flavoring agent tightly with dough skin; closing up, placing in a mould, and slightly pressing; then the cake blank is steamed out; putting the steamed cake blank into a cold water steamer, then steaming on fire, and steaming to be cooked for eating. However, the traditional process is mainly manual operation, the strength is not easy to master, when the strength is not uniform, the kneading property of dough is insufficient, the taste of the steamed cake is poor, and meanwhile, the thickness of the steamed cake is one of the reasons for influencing the taste.
Disclosure of Invention
The invention aims to provide a preparation method of thin steamed pancakes, which can improve the taste of steamed pancakes and can be produced in batches.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a preparation method of a thin steamed cake comprises the following steps:
s1: preparing materials, preparing sufficient flour, edible oil, alkali flour, yeast and drinking water, wherein the flour is screened by a flour sieve of 40 meshes to remove lumps in the flour;
s2: dough kneading, namely pouring the flour sieved in the S1 into a clean dough kneading machine, adding a proper amount of partial drinking water and yeast according to different seasons, adding alkali flour when dough is kneaded to be formed into a rudiment, and adding a proper amount of the residual drinking water; continuously using a dough mixer to mix the dough to be uniform, wherein the surface of the dough is smooth and does not break;
s3: performing primary noodle pressing, namely putting the kneaded dough into a clean and dry noodle press for noodle pressing, and repeatedly pressing the dough for 8-10 times to obtain a wrapper with a smooth surface and a thickness of about 1 cm;
s4: secondary dough pressing, namely putting the dough sheet pressed in the S3 into a steamed bun making machine, and pressing the dough sheet for 1-2 times through a roller shaft of the steamed bun making machine to obtain a thin dough sheet of 0.3-0.4 cm;
s5: seasoning, namely putting the thin dough cover obtained in the step S4 on a chopping board, uniformly coating seasonings and edible oil, folding the thin dough cover in half, and folding into a thin dough cake with 10 layers;
s6: pressing dough for three times, namely folding 10 layers of folded thin pancake in S5 into 20 layers of thin pancake, and pressing by a dough pressing machine to obtain 20 layers of thin pancake; pressing the pressed thin pancake with 20 layers by a laminator to obtain a thin pancake with 40 layers;
s7: proofing and steaming the cakes, namely proofing the cakes made in the step S5 for 20-25min at the temperature of 30-40 ℃; and (4) putting the leavened flour cake in the S6 into a steamer to steam for 25-30min to obtain the thin steamed cake.
In a preferred embodiment, the flour is hard flour and the edible oil is salad oil.
As a preferred embodiment, the alkali noodles are prepared dough according to steps S1 and S6.
As a preferred embodiment, the ratio of the flour to the drinking water is 5: 1.65-1.75.
As a preferred embodiment, the alkaline face is heated at 25-28 ℃ in summer at a temperature of 0.1: 25 adding leavening, and heating at 18-20 ℃ in winter according to the weight ratio of 0.5: adding leavening dough at 25: 0.3 in spring and autumn at 20-25 deg.C.
In a preferred embodiment, the yeast is present in a ratio of 0.25: adding leavening dough at a ratio of 0.2:75 in winter, and adding leavening dough at a ratio of 0.2:75 in spring and autumn.
According to the technical scheme, mechanical equipment is used for kneading and pressing the dough, the kneading property of the dough and the thickness of the wrapper can be controlled, the taste of the steamed cake is improved, and meanwhile, the mechanical production is utilized, so that the batch production can be realized.
Detailed Description
The following examples further illustrate embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example one
A preparation method of a thin steamed cake comprises the following steps:
s1: preparing materials, preparing sufficient high gluten flour, salad oil, alkali flour, yeast and drinking water, wherein the flour is screened by a flour sieve of 40 meshes to remove lumps in the flour;
s2: and dough kneading, namely pouring the flour sieved in the S1 into a clean dough kneading machine in summer, mixing the high gluten flour and the drinking water according to the ratio of the high gluten flour to the drinking water of 5:1.65-1.75, and simultaneously mixing the high gluten flour and the drinking water according to the ratio of 0.25: 75 adding yeast to leaven dough, and kneading the dough until dough is formed into a rudiment at 25-28 ℃ according to the weight ratio of 0.1: 25 adding alkaline flour to perform dough leavening, and adding a proper amount of residual drinking water; continuously using a dough mixer to mix the dough to be uniform, wherein the surface of the dough is smooth and does not break;
s3: performing primary noodle pressing, namely putting the kneaded dough into a clean and dry noodle press for noodle pressing, and repeatedly pressing the dough for 8-10 times to obtain a wrapper with a smooth surface and a thickness of about 1 cm;
s4: secondary dough pressing, namely putting the dough sheet pressed in the S3 into a steamed bun making machine, and pressing the dough sheet for 1-2 times through a roller shaft of the steamed bun making machine to obtain a thin dough sheet of 0.3-0.4 cm;
s5: seasoning, namely putting the thin dough cover obtained in the step S4 on a chopping board, uniformly coating seasonings and edible oil, folding the thin dough cover in half, and folding into a thin dough cake with 10 layers;
s6: pressing dough for three times, namely folding 10 layers of folded thin pancake in S5 into 20 layers of thin pancake, and pressing by a dough pressing machine to obtain 20 layers of thin pancake; pressing the pressed thin pancake with 20 layers by a laminator to obtain a thin pancake with 40 layers;
s7: proofing and steaming the cakes, namely proofing the cakes made in the step S5 for 20-25min at the temperature of 30-40 ℃; and (4) putting the leavened flour cake in the S6 into a steamer to steam for 25-30min to obtain the thin steamed cake.
Example two
A preparation method of a thin steamed cake comprises the following steps:
s1: preparing materials, preparing sufficient high gluten flour, salad oil, alkali flour, yeast and drinking water, wherein the flour is screened by a flour sieve of 40 meshes to remove lumps in the flour;
s2: and dough kneading, namely pouring the flour sieved in the S1 into a clean dough kneading machine in winter, and mixing the hard flour and the drinking water according to the proportion of 5:1.65-1.75 of hard flour to drinking water, and simultaneously mixing the hard flour and the drinking water according to the proportion of 0.2:75 adding yeast to leaven dough, and kneading the dough until dough is formed into a rudiment at 25-28 ℃ according to the weight ratio of 0.5: 25 adding alkaline flour to perform dough leavening, and adding a proper amount of residual drinking water; continuously using a dough mixer to mix the dough to be uniform, wherein the surface of the dough is smooth and does not break;
s3: performing primary noodle pressing, namely putting the kneaded dough into a clean and dry noodle press for noodle pressing, and repeatedly pressing the dough for 8-10 times to obtain a wrapper with a smooth surface and a thickness of about 1 cm;
s4: secondary dough pressing, namely putting the dough sheet pressed in the S3 into a steamed bun making machine, and pressing the dough sheet for 1-2 times through a roller shaft of the steamed bun making machine to obtain a thin dough sheet of 0.3-0.4 cm;
s5: seasoning, namely putting the thin dough cover obtained in the step S4 on a chopping board, uniformly coating seasonings and edible oil, folding the thin dough cover in half, and folding into a thin dough cake with 10 layers;
s6: pressing dough for three times, namely folding 10 layers of folded thin pancake in S5 into 20 layers of thin pancake, and pressing by a dough pressing machine to obtain 20 layers of thin pancake; pressing the pressed thin pancake with 20 layers by a laminator to obtain a thin pancake with 40 layers;
s7: proofing and steaming the cakes, namely proofing the cakes made in the step S5 for 20-25min at the temperature of 30-40 ℃; and (4) putting the leavened flour cake in the S6 into a steamer to steam for 25-30min to obtain the thin steamed cake.
EXAMPLE III
A preparation method of a thin steamed cake comprises the following steps:
s1: preparing materials, preparing sufficient high gluten flour, salad oil, alkali flour, yeast and drinking water, wherein the flour is screened by a flour sieve of 40 meshes to remove lumps in the flour;
s2: dough kneading, in spring and autumn, pouring the flour sieved in S1 into a clean dough kneading machine, mixing the high gluten flour and the drinking water according to the proportion of 5:1.65-1.75, and simultaneously mixing the high gluten flour and the drinking water according to the proportion of 0.2:75 adding yeast to leaven dough, and kneading the dough until dough is formed into a rudiment at 25-28 ℃ according to the weight ratio of 0.3:25 adding alkaline flour to perform dough leavening, and adding a proper amount of residual drinking water; continuously using a dough mixer to mix the dough to be uniform, wherein the surface of the dough is smooth and does not break;
s3: performing primary noodle pressing, namely putting the kneaded dough into a clean and dry noodle press for noodle pressing, and repeatedly pressing the dough for 8-10 times to obtain a wrapper with a smooth surface and a thickness of about 1 cm;
s4: secondary dough pressing, namely putting the dough sheet pressed in the S3 into a steamed bun making machine, and pressing the dough sheet for 1-2 times through a roller shaft of the steamed bun making machine to obtain a thin dough sheet of 0.3-0.4 cm;
s5: seasoning, namely putting the thin dough cover obtained in the step S4 on a chopping board, uniformly coating seasonings and edible oil, folding the thin dough cover in half, and folding into a thin dough cake with 10 layers;
s6: pressing dough for three times, namely folding 10 layers of folded thin pancake in S5 into 20 layers of thin pancake, and pressing by a dough pressing machine to obtain 20 layers of thin pancake; pressing the pressed thin pancake with 20 layers by a laminator to obtain a thin pancake with 40 layers;
s7: proofing and steaming the cakes, namely proofing the cakes made in the step S5 for 20-25min at the temperature of 30-40 ℃; and (4) putting the leavened flour cake in the S6 into a steamer to steam for 25-30min to obtain the thin steamed cake.
The embodiments of the present invention have been described in detail with reference to the examples, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (6)
1. A preparation method of a thin steamed cake is characterized by comprising the following steps: the method comprises the following steps:
s1: preparing materials, preparing sufficient flour, edible oil, alkali flour, yeast and drinking water, wherein the flour is screened by a flour sieve of 40 meshes to remove lumps in the flour;
s2: dough kneading, namely pouring the flour sieved in the S1 into a clean dough kneading machine, adding a proper amount of partial drinking water and yeast according to different seasons, adding alkali flour when dough is kneaded to be formed into a rudiment, and adding a proper amount of the residual drinking water; continuously using a dough mixer to mix the dough to be uniform, wherein the surface of the dough is smooth and does not break;
s3: performing primary noodle pressing, namely putting the kneaded dough into a clean and dry noodle press for noodle pressing, and repeatedly pressing the dough for 8-10 times to obtain a wrapper with a smooth surface and a thickness of about 1 cm;
s4: secondary dough pressing, namely putting the dough sheet pressed in the S3 into a steamed bun making machine, and pressing the dough sheet for 1-2 times through a roller shaft of the steamed bun making machine to obtain a thin dough sheet of 0.3-0.4 cm;
s5: seasoning, namely putting the thin dough cover obtained in the step S4 on a chopping board, uniformly coating seasonings and edible oil, folding the thin dough cover in half, and folding into a thin dough cake with 10 layers;
s6: pressing dough for three times, namely folding 10 layers of folded thin pancake in S5 into 20 layers of thin pancake, and pressing by a dough pressing machine to obtain 20 layers of thin pancake; pressing the pressed thin pancake with 20 layers by a laminator to obtain a thin pancake with 40 layers;
s7: proofing and steaming the cakes, namely proofing the cakes made in the step S5 for 20-25min at the temperature of 30-40 ℃; and (4) putting the leavened flour cake in the S6 into a steamer to steam for 25-30min to obtain the thin steamed cake.
2. The method of preparing a steamed pancake as claimed in claim 1, wherein: the flour is high gluten flour, and the edible oil is salad oil.
3. The method of preparing a steamed pancake as claimed in claim 1, wherein: the alkali noodles are dough prepared according to the steps S1 and S6.
4. The method of preparing a steamed pancake as claimed in claim 1, wherein: the ratio of the flour to the drinking water is 5: 1.65-1.75.
5. The method of preparing a steamed pancake as claimed in claim 1, wherein: the alkali noodle is prepared by mixing the following raw materials in a proportion of 0.1: 25 adding leavening, and heating at 18-20 ℃ in winter according to the weight ratio of 0.5: and 25, adding leavening.
6. The method of preparing a steamed pancake as claimed in claim 1, wherein: the ratio of the yeast in summer is 0.25: adding leavening dough at 75: 0.2 in winter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010060525.XA CN111165733A (en) | 2020-01-19 | 2020-01-19 | Preparation method of thin steamed cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010060525.XA CN111165733A (en) | 2020-01-19 | 2020-01-19 | Preparation method of thin steamed cake |
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| Publication Number | Publication Date |
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| CN111165733A true CN111165733A (en) | 2020-05-19 |
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|---|---|---|---|
| CN202010060525.XA Pending CN111165733A (en) | 2020-01-19 | 2020-01-19 | Preparation method of thin steamed cake |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438722A (en) * | 2007-11-19 | 2009-05-27 | 如皋市友好太阳能热水器厂 | Multi-layer steamed bread and preparation method thereof |
| CN107467113A (en) * | 2017-08-25 | 2017-12-15 | 禹军成 | A kind of preparation method of cake |
| CN109938254A (en) * | 2019-04-15 | 2019-06-28 | 河南工业大学 | A kind of production method of dough made with boiling water steamed cake |
-
2020
- 2020-01-19 CN CN202010060525.XA patent/CN111165733A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438722A (en) * | 2007-11-19 | 2009-05-27 | 如皋市友好太阳能热水器厂 | Multi-layer steamed bread and preparation method thereof |
| CN107467113A (en) * | 2017-08-25 | 2017-12-15 | 禹军成 | A kind of preparation method of cake |
| CN109938254A (en) * | 2019-04-15 | 2019-06-28 | 河南工业大学 | A kind of production method of dough made with boiling water steamed cake |
Non-Patent Citations (1)
| Title |
|---|
| 刘宝家: "《食品加工技术、工艺和配方大全 续集3 上》", 31 August 1997, 北京：科学技术文献出版社 * |
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Application publication date: 20200519 |
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