CN111789147A - Pancake with good edible mouthfeel and preparation method thereof - Google Patents
Pancake with good edible mouthfeel and preparation method thereof Download PDFInfo
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- CN111789147A CN111789147A CN202010682596.3A CN202010682596A CN111789147A CN 111789147 A CN111789147 A CN 111789147A CN 202010682596 A CN202010682596 A CN 202010682596A CN 111789147 A CN111789147 A CN 111789147A
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- 235000012771 pancakes Nutrition 0.000 title claims abstract description 126
- 238000002360 preparation method Methods 0.000 title description 5
- 239000000843 powder Substances 0.000 claims abstract description 51
- 235000013311 vegetables Nutrition 0.000 claims abstract description 48
- 239000004615 ingredient Substances 0.000 claims abstract description 42
- 238000000227 grinding Methods 0.000 claims abstract description 38
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 32
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 25
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 24
- 239000006002 Pepper Substances 0.000 claims abstract description 24
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 24
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 24
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 24
- 238000005406 washing Methods 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 241001127714 Amomum Species 0.000 claims abstract description 19
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 19
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 19
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 19
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 16
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 13
- 241000159443 Myrcia Species 0.000 claims abstract description 13
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 7
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 8
- 238000000034 method Methods 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 22
- 240000003889 Piper guineense Species 0.000 claims description 21
- 239000002245 particle Substances 0.000 claims description 21
- 239000005418 vegetable material Substances 0.000 claims description 21
- 240000009023 Myrrhis odorata Species 0.000 claims description 18
- 244000223014 Syzygium aromaticum Species 0.000 claims description 18
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 18
- 244000000626 Daucus carota Species 0.000 claims description 15
- 235000002767 Daucus carota Nutrition 0.000 claims description 15
- 244000061456 Solanum tuberosum Species 0.000 claims description 15
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 15
- 235000015278 beef Nutrition 0.000 claims description 15
- 235000015277 pork Nutrition 0.000 claims description 15
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 239000008157 edible vegetable oil Substances 0.000 claims description 11
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 9
- 240000000467 Carum carvi Species 0.000 claims description 9
- 235000005747 Carum carvi Nutrition 0.000 claims description 9
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 9
- 235000012015 potatoes Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 244000061520 Angelica archangelica Species 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 6
- 238000000576 coating method Methods 0.000 claims description 6
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 244000080208 Canella winterana Species 0.000 claims description 3
- 235000008499 Canella winterana Nutrition 0.000 claims description 3
- 244000111489 Gardenia augusta Species 0.000 claims description 3
- 229940017545 cinnamon bark Drugs 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 230000001105 regulatory effect Effects 0.000 abstract description 8
- 208000007536 Thrombosis Diseases 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 4
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 4
- 244000203593 Piper nigrum Species 0.000 abstract 3
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 241000510672 Cuminum Species 0.000 description 17
- 235000012046 side dish Nutrition 0.000 description 8
- 241000723347 Cinnamomum Species 0.000 description 4
- 238000004321 preservation Methods 0.000 description 3
- 230000002035 prolonged effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000007792 addition Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a pancake with good edible mouthfeel, which comprises the steps of washing, mixing, frying, grinding for the first time, grinding for the second time, preparing the vegetable, mixing, pancake and placing a plate; 10 jin of pepper, 1 jin of anise, 2 two fennel fruits, 2 two cassia bark, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica dahurica, 2 two twigs, 2 two myrcia and 1 dichotoma are respectively placed in a container for washing, all ingredients are dried by a fan heater after washing, the ingredients are uniformly mixed after drying, the mixture is ground into powder, the generated powder is matched with cumin powder as an ingredient, compared with the traditional mode of only using edible salt as an ingredient, the taste is better, the pepper is used as a main material of the ingredient, and the pepper contains up to 78% of unsaturated fatty acid, so that the effects of regulating blood fat, clearing thrombus and regulating immunity can be achieved, the nutritional ingredients of the whole dish pancake are greatly increased, and the dish pancake can be suitable for people of various ages.
Description
Technical Field
The invention relates to the technical field of fried vegetable cake processing, relates to a fried vegetable cake with good edible mouthfeel, and particularly relates to a fried vegetable cake with good edible mouthfeel and a preparation method thereof.
Background
The vegetable pancake is a food consisting of pancake and vegetable, wherein the pancake mainly comprises flour and eggs, and the vegetable is added according to the preference of the vegetable, and belongs to a common food.
Firstly, the existing vegetable pancake is only added with vegetable, meat, edible salt and edible oil when being prepared, so that the vegetable pancake has poor taste and poor nutritional value; secondly, in the traditional dish pancake, people fry the cooked side dish and the thin pancake together, so that when the thin pancake is fried, the side dish and the thin pancake are heated to be super-cooked, the internal nutrition of the side dish is damaged, and the taste of the side dish is reduced; in addition, in the process of frying the pancake, the pancake is directly fried by large fire, but because the pancake is heated too fast, if the situation that the face of the pancake attached to the electric baking pan is not burnt is avoided, the pancake needs to be taken out as soon as possible, but because the heating speed is fast and the heating time is short, the inner layer of the pancake is insufficiently heated, even the pancake is uncooked, and the taste is greatly influenced.
Disclosure of Invention
The invention aims to provide a pancake with good edible mouthfeel, which solves the problems that the existing pancake is only added with vegetables, meat, edible salt and edible oil when being prepared, so that the pancake has poor mouthfeel and poor nutritional value; secondly, in the traditional dish pancake, people fry the cooked side dish and the thin pancake together, so that when the thin pancake is fried, the side dish and the thin pancake are heated to be super-cooked, the internal nutrition of the side dish is damaged, and the taste of the side dish is reduced; in addition, in the process of frying the pancake, the pancake is directly fried by large fire, but because the pancake is heated too fast, if the situation that the face of the pancake attached to the electric baking pan is not burnt is avoided, the pancake needs to be taken out as early as possible, but because the heating speed is fast and the heating time is short, the inner layer of the pancake is insufficiently heated, even the pancake is not cooked, and the taste is greatly influenced; according to the invention, 10 jin of pepper, 1 jin of anise, 2 two fennel fruits, 2 two cassia bark, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica dahurica, 2 two twigs, 2 two myrcia and 1 two clove parts are respectively placed in a container for washing, after washing, each ingredient is dried by using a warm air blower, and is uniformly mixed after being dried, and the mixture is ground into powder, and the generated powder is matched with cumin powder as an ingredient, so that the taste is better compared with the traditional mode of only using edible salt as an ingredient, and the pepper is used as a main material of the ingredient, and contains up to 78% of unsaturated fatty acid, so that the effects of regulating blood fat, clearing thrombus and regulating immunity are achieved, and the nutritional ingredients of the whole vegetable pancake are greatly increased; the method is characterized in that 10 jin of pepper, 1 jin of anise, 2 two fennel fruits, 2 two cassia barks, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica roots, 2 two twigs, 2 two myrcia leaves and 1 two clove are placed into a big iron pan, and are fried for 20-40min without oil discharge and water discharge to form clinker, so that the phenomenon that the ingredients are easy to deteriorate after contacting oil and water can be avoided, the preservation time of the ingredients is prolonged, and the use is facilitated; the method has the advantages that the vegetable material is processed in a mode that 5 parts of potatoes and 5 parts of carrots are shredded and fried for 7 ripeness for later use, and 5 parts of pork and 5 parts of beef are granulated and fried for 9 ripeness for later use, so that the phenomenon that the nutritional ingredients in the vegetable material are lost due to the fact that the vegetable material is heated and over-ripened when a pancake is fried in the later period can be effectively avoided, and meanwhile, the phenomenon that the edible taste is influenced due to the fact that the material is over-ripened; the pancake making method is adopted, the pancake making time is 3-5min, the heating temperature of the electric baking pan is 50-70 ℃ in the first 1-3min, and the pancake making method is characterized in that the heating temperature of the electric baking pan is 70-100 ℃ in the second 3-5min, so that the phenomenon that the heating speed is too high, so that the burnt smell occurs on the side, attached to the electric baking pan, of the thin pancake can be avoided, the phenomenon that the center position of the vegetable pancake cannot be fried due to the too high heating speed is also avoided, the whole vegetable pancake is uniformly heated inside and outside, and the taste of the vegetable pancake is greatly improved.
The purpose of the invention can be realized by the following technical scheme:
the fried vegetable cake with good edible mouthfeel consists of the following raw materials in parts by weight: 8-12 jin of cumin, 8-12 jin of pepper, 0.5-1.5 jin of anise, 1-3 two fennel, 1-3 two cinnamon, 1-3 two tsaoko amomum fruits, 1-3 two rhizoma kaempferiae, 1-3 two angelica roots, 1-3 two twigs, 1-3 two bay leaves and 0.5-1.5 clove, and also comprises the following raw materials in parts by weight: 10-30 parts of thin pancake, 4-6 parts of potato, 4-6 parts of carrot, 4-6 parts of pork, 4-6 parts of beef, 3-5 parts of caraway and 3-5 parts of chive;
preferably, the fried vegetable cake with good edible mouthfeel comprises the following raw materials in parts by weight: 10 jin of cumin, 10 jin of pepper, 1 jin of anise, 2 two fennel fruits, 2 two cassia bark, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica dahurica, 2 two gardenia, 2 two bay leaves and 1 clove, and also comprises the following raw materials in parts by weight: 20 parts of thin pancake, 5 parts of potato, 5 parts of carrot, 5 parts of pork, 5 parts of beef, 4 parts of caraway and 4 parts of chive;
a preparation method of fried vegetable cake with good edible mouthfeel comprises the following steps: washing, mixing, frying, primary grinding, secondary grinding, preparing vegetable materials, mixing, frying in pancake and placing in a plate;
the method comprises the following steps: washing materials, namely respectively placing 10 jin of cumin, 10 jin of pepper, 1 jin of anise, 2 two fennel fruits, 2 two cinnamon bark, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica dahurica, 2 two twigs, 2 two myrcia and 1 two clove parts into a container for washing, and drying all ingredients by using a warm air blower after washing;
step two: mixing, namely 10 jin of pepper, 1 jin of anise, 2 two fennels, 2 two cinnamon, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica dahurica, 2 two twigs, 2 two myrcia and 1 two cloves are placed into a stirrer to be stirred, a mixture is formed after the mixture is uniformly stirred, and the mixture is contained into a container for standby;
step three: frying materials, namely putting the mixture obtained in the step two into a big iron pan, and carrying out dry frying on the mixture with small fire without discharging oil or water to form clinker;
step four: grinding for the first time, namely, putting the clinker in the third step out for cooling, then putting the clinker in a grinding machine for grinding into powder, screening the ground powder into large-particle powder and small-particle powder by using a screen, putting the large-particle powder in the grinding machine for grinding again to form ingredients, and putting the ingredients into a container for later use;
step five: performing secondary grinding, namely washing 10 cumin, drying, then putting into a grinding machine to grind into powder, screening the ground powder into large-particle powder and small-particle powder by using a screen, grinding the large-particle powder into the grinding machine again to form cumin powder, and putting the cumin powder into a container for later use;
step six: preparing a vegetable material, namely shredding and frying 5 parts of potatoes and 5 parts of carrots for later use, cutting and frying 5 parts of pork and 5 parts of beef for later use, and cutting 4 parts of caraway and 4 parts of chive for later use to form the vegetable material;
step seven: mixing materials, namely adding a proper amount of vegetable materials into a container, then adding a spoon of ingredients and a spoon of cumin powder, and uniformly stirring by using a vessel to form a cake trap;
step eight: frying the pancakes, namely fully coating edible oil on the upper part of the electric baking pan, then laying a layer of thin pancake, sinking the pancakes in the step seven on the upper part of the thin pancake, covering a layer of thin pancake on the sunk upper part of the pancakes, coating the edible oil on the thin pancake on the top, closing the cover of the electric baking pan and frying the pancakes;
step nine: and placing a plate, taking out the fried vegetable pancake, placing the vegetable pancake on a chopping board, simultaneously turning the pancake at the top, uniformly dividing the pancake into two pancakes, folding one third of the two sides of the pancake towards the middle of the pancake by using a tool, and finally cutting the pancake from the middle position to finish the whole vegetable pancake operation.
Further, in the first step, the container is a container with meshes, and the air outlet temperature of the fan heater is 50-70 ℃.
Further, in the second step, the rotating speed of the stirrer is 10-20r/min, and the stirring time is 10-15 min.
Further, in the third step, the dry-frying time of the mixture is 20-40min, and in the fourth step, the rotating speed of the grinding machine is 300-500 r/min.
Further, in the sixth step, the potatoes and the carrots are cut into shreds and fried to 7 ripeness, and the pork and the beef are cut into particles and fried to 9 ripeness.
Further, in the seventh step, 0.3-1.3 g of edible salt, 1-3 g of edible oil and 0.3-1.5 g of white granulated sugar are added during mixing.
Further, in the step eight, the pancake time is 3-5min, the heating temperature of the electric baking pan is 50-70 ℃ in the first 1-3min, and the heating temperature of the electric baking pan is 70-100 ℃ in the second 3-5 min.
The invention has the beneficial effects that:
1. according to the invention, 10 jin of pepper, 1 jin of anise, 2 two fennel fruits, 2 two cassia bark, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica dahurica, 2 two twigs, 2 two myrcia and 1 two clove parts are respectively placed in a container for washing, after washing, each ingredient is dried by using a warm air blower, and is uniformly mixed after being dried, and the mixture is ground into powder, and the generated powder is matched with cumin powder as an ingredient, so that the taste is better compared with the traditional mode of only using edible salt as an ingredient, and the pepper is used as a main material of the ingredient, and contains up to 78% of unsaturated fatty acid, so that the effects of regulating blood fat, clearing thrombus and regulating immunity are achieved, and the nutritional ingredients of the whole vegetable pancake are greatly increased;
2. the method is characterized in that 10 jin of pepper, 1 jin of anise, 2 two fennel fruits, 2 two cassia barks, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica roots, 2 two twigs, 2 two myrcia leaves and 1 two clove are placed into a big iron pan, and are fried for 20-40min without oil discharge and water discharge to form clinker, so that the phenomenon that the ingredients are easy to deteriorate after contacting oil and water can be avoided, the preservation time of the ingredients is prolonged, and the use is facilitated;
3. the method has the advantages that the vegetable material is processed in a mode that 5 parts of potatoes and 5 parts of carrots are shredded and fried for 7 ripeness for later use, and 5 parts of pork and 5 parts of beef are granulated and fried for 9 ripeness for later use, so that the phenomenon that the nutritional ingredients in the vegetable material are lost due to the fact that the vegetable material is heated and over-ripened when a pancake is fried in the later period can be effectively avoided, and meanwhile, the phenomenon that the edible taste is influenced due to the fact that the material is over-ripened;
4. the pancake making method is adopted, the pancake making time is 3-5min, the heating temperature of the electric baking pan is 50-70 ℃ in the first 1-3min, and the pancake making method is characterized in that the heating temperature of the electric baking pan is 70-100 ℃ in the second 3-5min, so that the phenomenon that the heating speed is too high, so that the burnt smell occurs on the side, attached to the electric baking pan, of the thin pancake can be avoided, the phenomenon that the center position of the vegetable pancake cannot be fried due to the too high heating speed is also avoided, the whole vegetable pancake is uniformly heated inside and outside, and the taste of the vegetable pancake is greatly improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The fried vegetable cake with good edible mouthfeel consists of the following raw materials in parts by weight: 8-12 jin of cumin, 8-12 jin of pepper, 0.5-1.5 jin of anise, 1-3 two fennel, 1-3 two cinnamon, 1-3 two tsaoko amomum fruits, 1-3 two rhizoma kaempferiae, 1-3 two angelica roots, 1-3 two twigs, 1-3 two bay leaves and 0.5-1.5 clove, and also comprises the following raw materials in parts by weight: 10-30 parts of thin pancake, 4-6 parts of potato, 4-6 parts of carrot, 4-6 parts of pork, 4-6 parts of beef, 3-5 parts of caraway and 3-5 parts of chive;
the fried vegetable cake with good edible mouthfeel comprises the following raw materials in parts by weight: 10 jin of cumin, 10 jin of pepper, 1 jin of anise, 2 two fennel fruits, 2 two cassia bark, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica dahurica, 2 two gardenia, 2 two bay leaves and 1 clove, and also comprises the following raw materials in parts by weight: 20 parts of thin pancake, 5 parts of potato, 5 parts of carrot, 5 parts of pork, 5 parts of beef, 4 parts of caraway and 4 parts of chive;
a preparation method of fried vegetable cake with good edible mouthfeel comprises the following steps: washing, mixing, frying, primary grinding, secondary grinding, preparing vegetable materials, mixing, frying in pancake and placing in a plate;
the method comprises the following steps: washing materials, namely respectively placing 10 jin of cumin, 10 jin of pepper, 1 jin of anise, 2 two fennel fruits, 2 two cinnamon bark, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica dahurica, 2 two twigs, 2 two myrcia and 1 two clove parts into a container for washing, and drying all ingredients by using a warm air blower after washing;
step two: mixing, namely 10 jin of pepper, 1 jin of anise, 2 two fennels, 2 two cinnamon, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica dahurica, 2 two twigs, 2 two myrcia and 1 two cloves are placed into a stirrer to be stirred, a mixture is formed after the mixture is uniformly stirred, and the mixture is contained into a container for standby;
step three: frying materials, namely putting the mixture obtained in the step two into a big iron pan, and carrying out dry frying on the mixture with small fire without discharging oil or water to form clinker;
step four: grinding for the first time, namely, putting the clinker in the third step out for cooling, then putting the clinker in a grinding machine for grinding into powder, screening the ground powder into large-particle powder and small-particle powder by using a screen, putting the large-particle powder in the grinding machine for grinding again to form ingredients, and putting the ingredients into a container for later use;
step five: performing secondary grinding, namely washing 10 cumin, drying, then putting into a grinding machine to grind into powder, screening the ground powder into large-particle powder and small-particle powder by using a screen, grinding the large-particle powder into the grinding machine again to form cumin powder, and putting the cumin powder into a container for later use;
step six: preparing a vegetable material, namely shredding and frying 5 parts of potatoes and 5 parts of carrots for later use, cutting and frying 5 parts of pork and 5 parts of beef for later use, and cutting 4 parts of caraway and 4 parts of chive for later use to form the vegetable material;
step seven: mixing materials, namely adding a proper amount of vegetable materials into a container, then adding a spoon of ingredients and a spoon of cumin powder, and uniformly stirring by using a vessel to form a cake trap;
step eight: frying the pancakes, namely fully coating edible oil on the upper part of the electric baking pan, then laying a layer of thin pancake, sinking the pancakes in the step seven on the upper part of the thin pancake, covering a layer of thin pancake on the sunk upper part of the pancakes, coating the edible oil on the thin pancake on the top, closing the cover of the electric baking pan and frying the pancakes;
step nine: and placing a plate, taking out the fried vegetable pancake, placing the vegetable pancake on a chopping board, simultaneously turning the pancake at the top, uniformly dividing the pancake into two pancakes, folding one third of the two sides of the pancake towards the middle of the pancake by using a tool, and finally cutting the pancake from the middle position to finish the whole vegetable pancake operation.
In the first step, the container is a container with mesh holes, and the air outlet temperature of the fan heater is 50-70 ℃.
In the second step, the rotating speed of the stirrer is 10-20r/min, and the stirring time is 10-15 min.
In the third step, the dry-frying time of the mixture is 20-40min, and in the fourth step, the rotation speed of the grinding machine is 300-500 r/min.
And sixthly, slicing the potatoes and the carrots, frying for 7 min, and cutting the pork and the beef into particles, and frying for 9 min.
And seventhly, adding 0.3-1.3 g of edible salt, 1-3 g of edible oil and 0.3-1.5 g of white granulated sugar during mixing.
In the eighth step, the pancake frying time is 3-5min, the heating temperature of the electric baking pan is 50-70 ℃ in the first 1-3min, and the heating temperature of the electric baking pan is 70-100 ℃ in the second 3-5 min.
According to the invention, 10 jin of pepper, 1 jin of anise, 2 two fennel fruits, 2 two cassia bark, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica dahurica, 2 two twigs, 2 two myrcia and 1 two clove parts are respectively placed in a container for washing, after washing, each ingredient is dried by using a warm air blower, and is uniformly mixed after being dried, and the mixture is ground into powder, and the generated powder is matched with cumin powder as an ingredient, so that the taste is better compared with the traditional mode of only using edible salt as an ingredient, and the pepper is used as a main material of the ingredient, and contains up to 78% of unsaturated fatty acid, so that the effects of regulating blood fat, clearing thrombus and regulating immunity are achieved, and the nutritional ingredients of the whole vegetable pancake are greatly increased; the method is characterized in that 10 jin of pepper, 1 jin of anise, 2 two fennel fruits, 2 two cassia barks, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica roots, 2 two twigs, 2 two myrcia leaves and 1 two clove are placed into a big iron pan, and are fried for 20-40min without oil discharge and water discharge to form clinker, so that the phenomenon that the ingredients are easy to deteriorate after contacting oil and water can be avoided, the preservation time of the ingredients is prolonged, and the use is facilitated; the method has the advantages that the vegetable material is processed in a mode that 5 parts of potatoes and 5 parts of carrots are shredded and fried for 7 ripeness for later use, and 5 parts of pork and 5 parts of beef are granulated and fried for 9 ripeness for later use, so that the phenomenon that the nutritional ingredients in the vegetable material are lost due to the fact that the vegetable material is heated and over-ripened when a pancake is fried in the later period can be effectively avoided, and meanwhile, the phenomenon that the edible taste is influenced due to the fact that the material is over-ripened; the pancake making method is adopted, the pancake making time is 3-5min, the heating temperature of the electric baking pan is 50-70 ℃ in the first 1-3min, and the pancake making method is characterized in that the heating temperature of the electric baking pan is 70-100 ℃ in the second 3-5min, so that the phenomenon that the heating speed is too high, so that the burnt smell occurs on the side, attached to the electric baking pan, of the thin pancake can be avoided, the phenomenon that the center position of the vegetable pancake cannot be fried due to the too high heating speed is also avoided, the whole vegetable pancake is uniformly heated inside and outside, and the taste of the vegetable pancake is greatly improved.
The foregoing is merely exemplary and illustrative of the principles of the present invention and various modifications, additions and substitutions of the specific embodiments described herein may be made by those skilled in the art without departing from the principles of the present invention or exceeding the scope of the claims set forth herein.
Claims (9)
1. A fried vegetable cake with good edible mouthfeel is characterized in that: the fried vegetable cake with good edible mouthfeel is prepared from the following raw materials in parts by weight: 8-12 jin of cumin, 8-12 jin of pepper, 0.5-1.5 jin of anise, 1-3 two fennel, 1-3 two cinnamon, 1-3 two tsaoko amomum fruits, 1-3 two rhizoma kaempferiae, 1-3 two angelica roots, 1-3 two twigs, 1-3 two bay leaves and 0.5-1.5 clove, and also comprises the following raw materials in parts by weight: 10-30 parts of thin pancake, 4-6 parts of potato, 4-6 parts of carrot, 4-6 parts of pork, 4-6 parts of beef, 3-5 parts of caraway and 3-5 parts of chive.
2. The edible fried dish cake with good mouthfeel according to claim 1, which is characterized by comprising the following raw materials in parts by weight: 10 jin of cumin, 10 jin of pepper, 1 jin of anise, 2 two fennel fruits, 2 two cassia bark, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica dahurica, 2 two gardenia, 2 two bay leaves and 1 clove, and also comprises the following raw materials in parts by weight: 20 parts of thin pancake, 5 parts of potato, 5 parts of carrot, 5 parts of pork, 5 parts of beef, 4 parts of caraway and 4 parts of chive.
3. The method for preparing the fried vegetable cake with good eating feeling as claimed in claim 1, which comprises the following steps: washing, mixing, frying, primary grinding, secondary grinding, preparing vegetable materials, mixing, frying in pancake and placing in a plate;
the method comprises the following steps: washing materials, namely respectively placing 10 jin of cumin, 10 jin of pepper, 1 jin of anise, 2 two fennel fruits, 2 two cinnamon bark, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica dahurica, 2 two twigs, 2 two myrcia and 1 two clove parts into a container for washing, and drying all ingredients by using a warm air blower after washing;
step two: mixing, namely 10 jin of pepper, 1 jin of anise, 2 two fennels, 2 two cinnamon, 2 two tsaoko amomum fruits, 2 two rhizoma kaempferiae, 2 two angelica dahurica, 2 two twigs, 2 two myrcia and 1 two cloves are placed into a stirrer to be stirred, a mixture is formed after the mixture is uniformly stirred, and the mixture is contained into a container for standby;
step three: frying materials, namely putting the mixture obtained in the step two into a big iron pan, and carrying out dry frying on the mixture with small fire without discharging oil or water to form clinker;
step four: grinding for the first time, namely, putting the clinker in the third step out for cooling, then putting the clinker in a grinding machine for grinding into powder, screening the ground powder into large-particle powder and small-particle powder by using a screen, putting the large-particle powder in the grinding machine for grinding again to form ingredients, and putting the ingredients into a container for later use;
step five: performing secondary grinding, namely washing 10 cumin, drying, then putting into a grinding machine to grind into powder, screening the ground powder into large-particle powder and small-particle powder by using a screen, grinding the large-particle powder into the grinding machine again to form cumin powder, and putting the cumin powder into a container for later use;
step six: preparing a vegetable material, namely shredding and frying 5 parts of potatoes and 5 parts of carrots for later use, cutting and frying 5 parts of pork and 5 parts of beef for later use, and cutting 4 parts of caraway and 4 parts of chive for later use to form the vegetable material;
step seven: mixing materials, namely adding a proper amount of vegetable materials into a container, then adding a spoon of ingredients and a spoon of cumin powder, and uniformly stirring by using a vessel to form a cake trap;
step eight: frying the pancakes, namely fully coating edible oil on the upper part of the electric baking pan, then laying a layer of thin pancake, sinking the pancakes in the step seven on the upper part of the thin pancake, covering a layer of thin pancake on the sunk upper part of the pancakes, coating the edible oil on the thin pancake on the top, closing the cover of the electric baking pan and frying the pancakes;
step nine: and placing a plate, taking out the fried vegetable pancake, placing the vegetable pancake on a chopping board, simultaneously turning the pancake at the top, uniformly dividing the pancake into two pancakes, folding one third of the two sides of the pancake towards the middle of the pancake by using a tool, and finally cutting the pancake from the middle position to finish the whole vegetable pancake operation.
4. The method for preparing fried vegetable cake with good edible mouthfeel according to claim 3, which is characterized in that: in the first step, the container is a container with mesh holes, and the air outlet temperature of the fan heater is 50-70 ℃.
5. The method for preparing fried vegetable cake with good edible mouthfeel according to claim 3, which is characterized in that: in the second step, the rotating speed of the stirrer is 10-20r/min, and the stirring time is 10-15 min.
6. The method for preparing fried vegetable cake with good edible mouthfeel according to claim 3, which is characterized in that: in the third step, the dry stir-frying time of the mixture is 20-40min, and in the fourth step, the rotating speed of the grinding machine is 300-.
7. The method for preparing fried vegetable cake with good edible mouthfeel according to claim 3, which is characterized in that: in the sixth step, the potatoes and the carrots are cut into shreds and fried to 7 ripeness, and the pork and the beef are cut into particles and fried to 9 ripeness.
8. The method for preparing fried vegetable cake with good edible mouthfeel according to claim 3, which is characterized in that: in the seventh step, 0.3-1.3 g of edible salt, 1-3 g of edible oil and 0.3-1.5 g of white granulated sugar are added during mixing.
9. The method for preparing fried vegetable cake with good edible mouthfeel according to claim 3, which is characterized in that: in the step eight, the pancake frying time is 3-5min, the heating temperature of the electric baking pan is 50-70 ℃ in the first 1-3min, and the heating temperature of the electric baking pan is 70-100 ℃ in the second 3-5 min.
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