CN112753740A - Making method of quick-frozen leavened pancakes - Google Patents
Making method of quick-frozen leavened pancakes Download PDFInfo
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- CN112753740A CN112753740A CN202110199733.2A CN202110199733A CN112753740A CN 112753740 A CN112753740 A CN 112753740A CN 202110199733 A CN202110199733 A CN 202110199733A CN 112753740 A CN112753740 A CN 112753740A
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- 235000012771 pancakes Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 8
- 239000008158 vegetable oil Substances 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 15
- 241000287828 Gallus gallus Species 0.000 claims description 13
- 235000015108 pies Nutrition 0.000 claims description 12
- 235000015277 pork Nutrition 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000013527 bean curd Nutrition 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 8
- 241001137251 Corvidae Species 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 7
- 241000345998 Calamus manan Species 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 229910000831 Steel Inorganic materials 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000012950 rattan cane Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 239000010959 steel Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 3
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 3
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 241000237502 Ostreidae Species 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 240000006677 Vicia faba Species 0.000 claims description 3
- 235000010749 Vicia faba Nutrition 0.000 claims description 3
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 3
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- 239000010699 lard oil Substances 0.000 claims description 3
- 235000020636 oyster Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 2
- 241001619937 Hoplerythrinus unitaeniatus Species 0.000 claims description 2
- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 claims description 2
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 229930006000 Sucrose Natural products 0.000 claims 1
- 239000005720 sucrose Substances 0.000 claims 1
- -1 sucrose fatty esters Chemical class 0.000 claims 1
- 230000000007 visual effect Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 description 6
- 241000722363 Piper Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 description 1
- 239000001959 sucrose esters of fatty acids Substances 0.000 description 1
- 235000010965 sucrose esters of fatty acids Nutrition 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
- A21D13/31—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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
- A21D13/36—Filled wafers
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for making quick-frozen leavened pancakes, which adopts flour, water, baking powder, yeast, vegetable oil, an emulsifier and stuffing as raw materials, and the specific dosage proportion ensures that the quick-frozen leavened pancakes are simply processed by conventional frying, baking, microwave and other methods during terminal processing, so that the taste experience of crisp outside and tender inside, full and juicy and the visual experience of golden color can be obtained. The quick-frozen leavened pancake is easy to process, and the leavened pancake has golden color and delicious soft wrapper.
Description
Technical Field
The invention belongs to the technical field of quick-frozen food processing and manufacturing, and particularly relates to a method for manufacturing quick-frozen leavened pancakes.
Background
The pie is a folk home-made food and is prepared by frying, baking and the like, and the pie skin wraps the stuffing. The cake crust takes flour as a main raw material, the flour is fermented or not fermented, and the stuffing can be various food materials, such as meat, vegetables, seafood and the like. The pie production process mostly adopts manual production, and a small amount of processing modes adopt partial mechanical processing, but no mechanical production line is formed, so that the pie production efficiency is low. At present, pies sold in market places are mainly processed on site, such as breakfast, pancake spreads and the like, and the food safety does not reach the standard, and the standardization and the stable product quality are not mentioned. The commercial industrial pies are few, and the pies are all processed by high-temperature frying and baking in factories, so that on one hand, the loss of nutrient components is serious, and on the other hand, the product is often hard in taste and dry in stuffing and the color is obviously deepened after a consumer adopts a conventional heating mode of frying, baking and microwave heating before eating the product. Therefore, there is a need for further improvement of the existing process for making quick-frozen leavened pancakes to achieve better eating quality and customer acceptance.
Disclosure of Invention
The invention solves the technical problem of providing a method for preparing quick-frozen leavened pancakes which are easy to process, golden in color of the leavened pancakes after frying and delicious in soft and soft wrapper.
The invention adopts the following technical scheme for solving the technical problems, and the method for making the quick-frozen leavened pancakes is characterized by comprising the following specific steps of:
step S1: weighing 50-55 parts by weight of flour, 0.5-1 part by weight of eggs, 0.2-0.3 part by weight of yeast, 0.3-0.4 part by weight of baking powder and 20-30 parts by weight of water, and uniformly mixing in a dough mixer;
step S2: stirring and dissolving 2-3 parts by weight of white granulated sugar in water to obtain a sugar water solution, and stirring and dissolving 0.2-0.5 part by weight of emulsifier in water to obtain an emulsifier solution;
step S3: adding the sugar water solution and the emulsifier solution obtained in the step S2 and 1-2 parts by weight of lard oil products into the dough mixer in the step S1, and uniformly mixing to obtain dough;
step S4: putting the dough obtained in the step S3 into a forming machine to prepare a flour strip, smearing vegetable oil on the upper and lower parts of the flour strip, and putting stuffing in the middle of the flour strip to wrap the stuffing layer by layer;
step S5: putting the flour belt wrapped with the stuffing obtained in the step S4 into a steel car with a steel disc, and pushing the flour belt wrapped with the stuffing into a proofing room for proofing for 30-60min, wherein the temperature and the humidity of the proofing room are 26-40 ℃ and 60-90 percent respectively;
step S6: putting the dough proofed in the step S5 into an electric baking pan with a set temperature, baking for 3-6 min until the two sides are golden yellow, heating the electric baking pan for 150-190 ℃, cooling for 135-175 ℃, and taking out and airing to room temperature;
step S7: and (5) conveying the leavened pancakes dried to room temperature in the step (S6) into a freezing tunnel to obtain quick-frozen leavened pancakes, packaging and warehousing.
Preferably, the emulsifier in step S2 is one or more of sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid esters of monoglycerides, sucrose esters of fatty acids, or distilled monoglycerides.
Preferably, in the step S7, the quick-freezing temperature is-40 to-30 ℃, the time is within 30min, and the central temperature of the product after quick-freezing is below-18 DEG C
Preferably, the quick-frozen leavened pancakes produced in step S7 have a diameter of 10 to 12cm and a thickness of 1.5 to 2.5 cm.
Preferably, in the step S4, the stuffing is any one of rattan pepper chicken stuffing, orleand chicken stuffing, pork pickled vegetable stuffing or spicy bean curd sheet stuffing.
Preferably, the rattan pepper chicken stuffing and the orleand chicken stuffing comprise the following raw materials in percentage by weight: 30-35 parts of chicken, 4-5 parts of salted meat material, 10-15 parts of water, 1-2 parts of vegetable oil, 1-2 parts of starch and 1-2 parts of spice.
Preferably, the pork pickled vegetable filling comprises the following raw materials in percentage by weight: 25-30 parts of pickled Chinese cabbage, 5-8 parts of potato vermicelli, 5-8 parts of fresh pork, 5-6 parts of lard products, 1-2 parts of starch, 0.3-0.8 part of white granulated sugar, 0.3-0.8 part of salt, 1-2 parts of soy sauce and 0.05-0.1 part of spice.
Preferably, the spicy bean curd fillings comprise the following raw materials in percentage by weight: 20-23 parts of bean curd with thousand pages, 10-13 parts of pork, 2-4 parts of puffed bean products, 1-3 parts of lard products, 1-3 parts of hot peppers, 1-3 parts of starch, 1-2 parts of oyster sauce, 1-3 parts of broad bean paste, 1-3 parts of brewed soy sauce, 0.1-0.3 part of edible salt and 1-3 parts of white granulated sugar.
Compared with the prior art, the invention has the following beneficial effects: the quick-frozen leavened pancake adopts flour, water, baking powder, yeast, vegetable oil, an emulsifier and stuffing as raw materials, and the specific dosage proportion ensures that the quick-frozen leavened pancake can be simply processed by conventional frying, baking, microwave and other methods during terminal processing to obtain crispy and tender outside and full and juicy taste experience and golden-yellow visual experience. The making process of the quick-frozen leavened pancake comprises the steps of firstly preparing stuffing, preparing the stuffing by the methods of pickling or frying and the like, and then fermenting, baking and quick-freezing. The quick-frozen leavened pancake finally prepared by the invention can present the leavened pancake with golden color, soft dough skin, delicious muscle and tongue and fragrant flavor after being heated by microwave, frying and other modes.
Detailed Description
The present invention is described in further detail below with reference to examples, but it should not be construed that the scope of the above subject matter of the present invention is limited to the following examples, and that all the technologies realized based on the above subject matter of the present invention belong to the scope of the present invention.
Examples
The raw materials and compositions of different fillings are as follows:
the stuffing is any one of rattan pepper chicken stuffing, Orleans chicken stuffing, pork pickled vegetable stuffing or spicy bean curd sheet stuffing.
The rattan pepper chicken stuffing and the Orleans chicken stuffing are prepared from the following raw materials in parts by weight: 30-35 parts of chicken, 4-5 parts of salted meat material, 10-15 parts of water, 1-2 parts of vegetable oil, 1-2 parts of starch and 1-2 parts of spice.
The pork pickled vegetable filling comprises the following raw materials: 25-30 parts of pickled Chinese cabbage, 5-8 parts of potato vermicelli, 5-8 parts of fresh pork, 5-6 parts of lard products, 1-2 parts of starch, 0.3-0.8 part of white granulated sugar, 0.3-0.8 part of salt, 1-2 parts of soy sauce and 0.05-0.1 part of spice.
The spicy thousand-leaf bean curd stuffing comprises the following raw materials: 20-23 parts of bean curd with thousand pages, 10-13 parts of pork, 2-4 parts of puffed bean products, 1-3 parts of lard products, 1-3 parts of hot peppers, 1-3 parts of starch, 1-2 parts of oyster sauce, 1-3 parts of broad bean paste, 1-3 parts of brewed soy sauce, 0.1-0.3 part of edible salt and 1-3 parts of white granulated sugar.
The method for making the quick-frozen leavened dough pie comprises the following specific steps:
step S1: weighing 50-55 parts by weight of flour, 0.5-1 part by weight of eggs, 0.2-0.3 part by weight of yeast, 0.3-0.4 part by weight of baking powder and 20-30 parts by weight of water, and uniformly mixing in a dough mixer;
step S2: stirring and dissolving 2-3 parts by weight of white granulated sugar in water to obtain a sugar water solution, and stirring and dissolving 0.2-0.5 part by weight of emulsifier in water to obtain an emulsifier solution;
step S3: adding the sugar water solution and the emulsifier solution obtained in the step S2 and 1-2 parts by weight of lard oil products into the dough mixer in the step S1, and uniformly mixing to obtain dough;
step S4: putting the dough obtained in the step S3 into a forming machine to prepare a flour strip, smearing vegetable oil on the upper and lower parts of the flour strip, and putting stuffing in the middle of the flour strip to wrap the stuffing layer by layer;
step S5: putting the flour belt wrapped with the stuffing obtained in the step S4 into a steel car with a steel disc, and pushing the flour belt wrapped with the stuffing into a proofing room for proofing for 30-60min, wherein the temperature and the humidity of the proofing room are 26-40 ℃ and 60-90 percent respectively;
step S6: putting the dough proofed in the step S5 into an electric baking pan with a set temperature, baking for 3-6 min until the two sides are golden yellow, heating the electric baking pan for 150-190 ℃, cooling for 135-175 ℃, and taking out and airing to room temperature;
step S7: and (4) conveying the leavened dough pies dried to room temperature in the step (S6) into a freezing tunnel to obtain quick-frozen leavened dough pies, packaging and warehousing, wherein the quick-freezing temperature is-40 to-30 ℃, the time is 30min, the center temperature of the quick-frozen products is below-18 ℃, the diameter of the prepared quick-frozen leavened dough pies is 10 to 12cm, and the thickness is 1.5 to 2.5 cm.
The finally prepared quick-frozen leavened pancake is heated by microwave and frying, and then the leavened pancake with golden color, soft wrapper, soft and delicious gluten and fragrant lip and tooth is presented.
While there have been shown and described what are at present considered the fundamental principles of the invention, its essential features and advantages, the invention further resides in various changes and modifications which fall within the scope of the invention as claimed.
Claims (8)
1. A method for making quick-frozen leavened pancakes is characterized by comprising the following specific steps:
step S1: weighing 50-55 parts by weight of flour, 0.5-1 part by weight of eggs, 0.2-0.3 part by weight of yeast, 0.3-0.4 part by weight of baking powder and 20-30 parts by weight of water, and uniformly mixing in a dough mixer;
step S2: stirring and dissolving 2-3 parts by weight of white granulated sugar in water to obtain a sugar water solution, and stirring and dissolving 0.2-0.5 part by weight of emulsifier in water to obtain an emulsifier solution;
step S3: adding the sugar water solution and the emulsifier solution obtained in the step S2 and 1-2 parts by weight of lard oil products into the dough mixer in the step S1, and uniformly mixing to obtain dough;
step S4: putting the dough obtained in the step S3 into a forming machine to prepare a flour strip, smearing vegetable oil on the upper and lower parts of the flour strip, and putting stuffing in the middle of the flour strip to wrap the stuffing layer by layer;
step S5: putting the flour belt wrapped with the stuffing obtained in the step S4 into a steel car with a steel disc, and pushing the flour belt wrapped with the stuffing into a proofing room for proofing for 30-60min, wherein the temperature and the humidity of the proofing room are 26-40 ℃ and 60-90 percent respectively;
step S6: putting the dough proofed in the step S5 into an electric baking pan with a set temperature, baking for 3-6 min until the two sides are golden yellow, heating the electric baking pan for 150-190 ℃, cooling for 135-175 ℃, and taking out and airing to room temperature;
step S7: and (5) conveying the leavened pancakes dried to room temperature in the step (S6) into a freezing tunnel to obtain quick-frozen leavened pancakes, packaging and warehousing.
2. The method for making quick-frozen leavened pancakes according to claim 1, wherein: in the step S2, the emulsifier is one or more of sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid ester of monoglycerides, sucrose fatty esters or distilled monoglycerides.
3. The method for making quick-frozen leavened pancakes according to claim 1, wherein: in the step S7, the quick freezing temperature is-40 to-30 ℃, the time is within 30min, and the center temperature of the product after the product is quickly frozen is below-18 ℃.
4. The method for making quick-frozen leavened pancakes according to claim 1, wherein: the quick-frozen leavened pancakes produced in the step S7 have a diameter of 10-12 cm and a thickness of 1.5-2.5 cm.
5. The method for making quick-frozen leavened pancakes according to claim 1, wherein: in the step S4, the stuffing is any one of rattan pepper chicken stuffing, Orleans chicken stuffing, pork and pickled vegetable stuffing or spicy bean curd sheet stuffing.
6. The method for making quick-frozen leavened pancake according to claim 5, wherein the raw materials of the rattan pepper chicken meat stuffing and the orleand chicken meat stuffing comprise: 30-35 parts of chicken, 4-5 parts of salted meat material, 10-15 parts of water, 1-2 parts of vegetable oil, 1-2 parts of starch and 1-2 parts of spice.
7. The method for making quick-frozen leavened pancakes according to claim 5, wherein the pork-pickled vegetable stuffing comprises the following raw materials: 25-30 parts of pickled Chinese cabbage, 5-8 parts of potato vermicelli, 5-8 parts of fresh pork, 5-6 parts of lard products, 1-2 parts of starch, 0.3-0.8 part of white granulated sugar, 0.3-0.8 part of salt, 1-2 parts of soy sauce and 0.05-0.1 part of spice.
8. The method for making quick-frozen leavened dough pies according to claim 5, wherein the spicy thousand-leaf bean curd stuffing comprises the following raw materials: 20-23 parts of bean curd with thousand pages, 10-13 parts of pork, 2-4 parts of puffed bean products, 1-3 parts of lard products, 1-3 parts of hot peppers, 1-3 parts of starch, 1-2 parts of oyster sauce, 1-3 parts of broad bean paste, 1-3 parts of brewed soy sauce, 0.1-0.3 part of edible salt and 1-3 parts of white granulated sugar.
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| CN202110199733.2A CN112753740A (en) | 2021-02-23 | 2021-02-23 | Making method of quick-frozen leavened pancakes |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110199733.2A CN112753740A (en) | 2021-02-23 | 2021-02-23 | Making method of quick-frozen leavened pancakes |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142282A (en) * | 2021-05-25 | 2021-07-23 | 新疆德膳源食品科技有限公司 | Pepper-sesame chicken crusty pancake and preparation process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015371A (en) * | 2007-03-09 | 2007-08-15 | 刘平 | Quick-frozen cabbage-pig-meat pie and making method thereof |
| CN108419988A (en) * | 2018-03-27 | 2018-08-21 | 新乡富元食品有限公司 | A kind of production method of quick-frozen hamburger patty |
| CN109430705A (en) * | 2018-12-12 | 2019-03-08 | 正大食品企业（秦皇岛）有限公司 | Quick-frozen fermentation pie of one kind and preparation method thereof |
-
2021
- 2021-02-23 CN CN202110199733.2A patent/CN112753740A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015371A (en) * | 2007-03-09 | 2007-08-15 | 刘平 | Quick-frozen cabbage-pig-meat pie and making method thereof |
| CN108419988A (en) * | 2018-03-27 | 2018-08-21 | 新乡富元食品有限公司 | A kind of production method of quick-frozen hamburger patty |
| CN109430705A (en) * | 2018-12-12 | 2019-03-08 | 正大食品企业（秦皇岛）有限公司 | Quick-frozen fermentation pie of one kind and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142282A (en) * | 2021-05-25 | 2021-07-23 | 新疆德膳源食品科技有限公司 | Pepper-sesame chicken crusty pancake and preparation process thereof |
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