CN112970810A - Preparation method of golden wire fire burn - Google Patents
Preparation method of golden wire fire burn Download PDFInfo
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- CN112970810A CN112970810A CN202110298998.8A CN202110298998A CN112970810A CN 112970810 A CN112970810 A CN 112970810A CN 202110298998 A CN202110298998 A CN 202110298998A CN 112970810 A CN112970810 A CN 112970810A
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- 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
- A21D13/37—Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling
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- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
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Abstract
The invention relates to the technical field of food, and discloses a preparation method of golden silk baked wheaten cake. According to the invention, the tail part of the long dough sheet is cut into the scratch by the cutter, so that the side surface of the pressed dough cake is striped, the scratch part of the dough cake can crack to form a silk shape due to the loss of water during secondary baking, and the two long sides of the long dough sheet are spirally diffused at the center of the dough cake and are in a cash silk shape after baking, thereby achieving the purpose of increasing the attractiveness of the baked dough cake; through putting the long meat strip on long face piece parcel, can make the meat filling distribute in the face book layering when the roll is rolled up to the face, can guarantee the even that the meat filling scatters after pressing into the cake, reach the purpose that increases the taste when tasting the fever.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of golden silk baked wheaten cake.
Background
The baked wheaten food is a characteristic traditional famous food which is popular mainly in northern areas of China, the production area mainly comprises Shandong, Beijing, Tianjin, Hebei, Henan and the like, and the main food materials comprise flour, fresh meat, pepper and shallot, and are golden yellow in color, crisp in outer skin, soft and tough in inner part, salty, delicious and delicious. The fire-cooked food is delicious, simple in preparation method, easy to store and convenient to carry, and is popular among people all the time.
At present, the existing fire cooking method is very simple, the fire cooking is cake-shaped after being cooked, and the initially cooked fire can generate uneven flour after being heated, so that the cooked fire is not attractive, cannot be checked with other dishes when being out of the market in a high-grade restaurant, and the stuffing inside the fire is not uniformly distributed frequently, so that the taste is influenced when people taste the dish.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the preparation method of the golden silk fire burn, which has the advantages of higher ornamental value and better taste and solves the problems in the background technology.
(II) technical scheme
In order to achieve the purposes of higher ornamental value and better taste, the invention provides the following technical scheme:
the invention aims to solve another technical problem of providing a preparation method of gold wire fire burn, which comprises the following steps:
1) mixing flour: clear water: salt: monosodium glutamate: chicken essence: light soy sauce: and (3) sesame oil: streaky pork: preparing scallion according to the weight ratio of 250:125:3:1:1:4:2:50:15, mincing streaky pork into meat paste by using a meat mincer, and putting the scallion into a dicing machine to be cut into scallion pieces for later use.
2) Pouring flour into a dough mixer, adding three-quarters of clear water into the dough mixer after starting the dough mixer, primarily stirring to enable the flour and the clear water to be primarily mixed and stirred to form snowflake-shaped particles, then pouring the rest water into the dough mixer to be secondarily stirred to enable the flour and the clear water to be mixed into dough.
3) Putting the dough into a proofing box for primary proofing, taking out the dough to divide the dough into small dough, kneading the small dough into flour columns, brushing corn oil on the surfaces of the flour columns by using a brush, and putting the flour columns completely wrapped by the corn oil into the proofing box for secondary proofing.
4) The meat paste, the chopped green onion, the salt, the monosodium glutamate, the chicken essence, the light soy sauce and the sesame oil are mixed and stirred by a dough mixer to prepare the meat stuffing.
5) Rolling proofed flour columns into long strip-shaped flour cakes, then pulling the long flour cakes into long flour pieces, taking small meat stuffing balls, putting the small meat stuffing balls at one end of the long flour pieces, uniformly spreading the small meat stuffing balls into long meat strips, cutting scratches at the positions of the flour pieces without the meat stuffing by using a cutter, folding two long edges of the long flour pieces in half to wrap the meat stuffing, rolling the long flour pieces into rolls from one end far away from the scratches, upwards folding one side of the two long edges, pressing the rolls into the flour cakes, enabling the two long edges to be spirally diffused at the center of the flour cakes, and tightly attaching scratch parts to the side faces of the flour cakes.
6) And putting the flour cakes into an electric baking oven for primary baking, shoveling the bottoms of the flour cakes by using a spatula after the flour cakes are shaped, and baking for the second time to show golden yellow.
Preferably, the meat grinder is a Desimashi YF-JR13 meat grinder, the cuber is a Hengjie 660 type cuber, the width of the chopped green onion is less than 2mm, the dough kneading machine is a Shimai SSD40 double-speed double-action dough kneading machine, the primary stirring time is three minutes, and the secondary stirring time is seven minutes.
Preferably, the proofing box is a Xinsouthern FX-11 popular type proofing box, the primary proofing time is 15 minutes, the secondary proofing time is 2 hours, and the temperature is 27-30 ℃.
Preferably, the weight of the small dough is 14-16 g, the length of the flour column is 9-10 cm, the thickness of the long dough sheet is 5-7 mm, the width of the long dough sheet is 5-6 cm, the length of the long dough sheet is 30-40 cm, the weight of the small meat balls is 20g, the length of the long meat strips is 10-15 cm smaller than that of the long dough sheet, and the distance range between scratches is 0.5-1 cm.
Preferably, the electric baking oven is a Satelai BBTLKX02 intelligent electric baking oven, the primary baking time is 1min, the secondary baking time is 10min, and the upper and lower fire temperatures are both 210 ℃.
(III) advantageous effects
Compared with the prior art, the invention provides the preparation method of the golden wire fire burn, which has the following beneficial effects:
1. according to the preparation method of the golden silk baked wheaten cake, the scratch is cut out of the tail of the long dough sheet by the cutter, so that the side face of the pressed dough cake is striped, the scratch part of the dough cake can crack to form a silk shape due to the loss of moisture during secondary baking, two long edges of the long dough sheet are spirally diffused at the center of the dough cake, and the long dough sheet is in the shape of a cash silk after being baked, so that the purpose of increasing the attractiveness of the baked wheaten cake is achieved.
2. According to the preparation method of the golden silk baked wheaten cake, the long meat strips are placed on the long dough sheets to wrap, so that meat stuffing can be distributed in layers in the dough rolls when the meat strips are rolled into the dough rolls, the meat stuffing can be uniformly dispersed after being pressed into the dough cake, and the purpose of improving the taste is achieved when the golden silk baked wheaten cake is tasted.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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 first embodiment is as follows:
1) mixing flour: clear water: salt: monosodium glutamate: chicken essence: light soy sauce: and (3) sesame oil: streaky pork: preparing scallion according to the weight ratio of 250:125:3:1:1:4:2:50:15, mincing streaky pork into meat paste by using a meat mincer, putting the scallion into a dicing machine, and cutting the scallion into chopped scallion pieces for later use, wherein the meat mincer is a Desima YF-JR13 meat mincer, the dicing machine is a Hengjie 660 type dicing machine, and the width of the chopped scallion pieces is less than 2 mm.
2) Pouring flour into a flour-mixing machine, adding three-fourths of clear water after starting the flour-mixing machine, carrying out primary stirring, primarily mixing and stirring the flour and the clear water to form snowflake-shaped particles, then pouring the rest water into the flour-mixing machine, carrying out secondary stirring, mixing the flour and the clear water to form dough, wherein the flour-mixing machine is a wheat SSD40 double-speed double-acting flour-mixing machine, the primary stirring time is three minutes, and the secondary stirring time is seven minutes.
3) Putting the dough into a proofing box for primary proofing, taking out the dough to divide the dough into small dough, wherein the weight of the small dough is 14-16 g, kneading the small dough into flour columns, the length of each flour column is 9-10 cm, brushing corn oil on the surfaces of the flour columns by using a brush, putting the flour columns completely wrapped by the corn oil into the proofing box for secondary proofing, wherein the proofing box is an FX-11 popular type proofing box in the New south, the primary proofing time is 15 minutes, the secondary proofing time is 2 hours, and the temperature is 27 ℃.
4) The meat paste, the chopped green onion, the salt, the monosodium glutamate, the chicken essence, the light soy sauce and the sesame oil are mixed and stirred by a dough mixer to prepare the meat stuffing.
5) Rolling proofed flour columns into long strip-shaped flour cakes, then drawing the long flour cakes into long flour cakes, wherein the thickness of each long flour cake is 5-7 mm, the width of each long flour cake is 5-6 cm, and the length of each long flour cake is 30-40 cm, then taking small meat stuffing groups, placing the small meat stuffing groups at one end of each long flour cake, uniformly spreading the small meat stuffing groups into long meat strips, enabling the weight of each small meat group to be 18-20 g, enabling the length of each long meat strip to be 10-15 cm smaller than that of each long flour cake, cutting scratches on the positions of the flour cakes without the meat stuffing by using a cutter, enabling the distance between the scratches to be 0.5-1 cm, then folding two long sides of each long flour cake in half to wrap the meat stuffing, rolling the long flour cakes into flour rolls from one end far away from the scratches, pressing the flour rolls into the flour cakes with one side of the two long sides folded upwards to enable the two long sides to be spirally diffused in.
6) Placing the flour cakes into an electric baking oven for primary baking, shoveling the bottom of the flour cakes by using a spatula after the flour cakes are shaped, and then baking for the second time to be golden yellow, wherein the electric baking oven is a Satelai BBTLKX02 intelligent electric baking oven, the primary baking time is 1min, the secondary baking time is 10min, and the upper and lower firing temperatures are 210 ℃.
Compared with the prior art, golden filiform upwarping can appear on the surface of the golden silk fire-cooked food made according to the first embodiment, and spiral golden filigree can appear on the upper surface, so that the ornamental value of the fire-cooked food can be obviously increased, the golden silk fire-cooked food can ensure that meat stuffing in the golden silk fire-cooked food is uniformly distributed, and the situation that the surface and the meat stuffing are distributed alternately can be presented after the golden silk fire-cooked food is broken off along the middle of the fire-cooked food, so that the taste can be increased.
Example two:
1) mixing flour: clear water: salt: monosodium glutamate: chicken essence: light soy sauce: and (3) sesame oil: streaky pork: preparing scallion according to the weight ratio of 250:125:3:1:1:4:2:50:15, mincing streaky pork into meat paste by using a meat mincer, putting the scallion into a dicing machine, and cutting the scallion into chopped scallion pieces for later use, wherein the meat mincer is a Desima YF-JR13 meat mincer, the dicing machine is a Hengjie 660 type dicing machine, and the width of the chopped scallion pieces is less than 2 mm.
2) Pouring flour into a flour-mixing machine, adding three-fourths of clear water after starting the flour-mixing machine, carrying out primary stirring, primarily mixing and stirring the flour and the clear water to form snowflake-shaped particles, then pouring the rest water into the flour-mixing machine, carrying out secondary stirring, mixing the flour and the clear water to form dough, wherein the flour-mixing machine is a wheat SSD40 double-speed double-acting flour-mixing machine, the primary stirring time is three minutes, and the secondary stirring time is seven minutes.
3) Putting the dough into a proofing box for primary proofing, taking out the dough to divide the dough into small dough, wherein the weight of the small dough is 14-16 g, kneading the small dough into flour columns, the length of each flour column is 9-10 cm, brushing corn oil on the surfaces of the flour columns by using a brush, putting the flour columns completely wrapped by the corn oil into the proofing box for secondary proofing, wherein the proofing box is an FX-11 popular type proofing box in the New south, the primary proofing time is 15 minutes, the secondary proofing time is 2 hours, and the temperature is 29 ℃.
4) The meat paste, the chopped green onion, the salt, the monosodium glutamate, the chicken essence, the light soy sauce and the sesame oil are mixed and stirred by a dough mixer to prepare the meat stuffing.
5) Rolling proofed flour columns into long strip-shaped flour cakes, then drawing the long flour cakes into long flour cakes, wherein the thickness of each long flour cake is 5-7 mm, the width of each long flour cake is 5-6 cm, and the length of each long flour cake is 30-40 cm, then taking small meat stuffing groups, placing the small meat stuffing groups at one end of each long flour cake, uniformly spreading the small meat stuffing groups into long meat strips, enabling the weight of each small meat group to be 18-20 g, enabling the length of each long meat strip to be 10-15 cm smaller than that of each long flour cake, cutting scratches on the positions of the flour cakes without the meat stuffing by using a cutter, enabling the distance between the scratches to be 0.5-1 cm, then folding two long sides of each long flour cake in half to wrap the meat stuffing, rolling the long flour cakes into flour rolls from one end far away from the scratches, pressing the flour rolls into the flour cakes with one side of the two long sides folded upwards to enable the two long sides to be spirally diffused in.
6) Placing the flour cakes into an electric baking oven for primary baking, shoveling the bottom of the flour cakes by using a spatula after the flour cakes are shaped, and then baking for the second time to be golden yellow, wherein the electric baking oven is a Satelai BBTLKX02 intelligent electric baking oven, the primary baking time is 1min, the secondary baking time is 10min, and the upper and lower firing temperatures are 210 ℃.
Example three:
1) mixing flour: clear water: salt: monosodium glutamate: chicken essence: light soy sauce: and (3) sesame oil: streaky pork: preparing scallion according to the weight ratio of 250:125:3:1:1:4:2:50:15, mincing streaky pork into meat paste by using a meat mincer, putting the scallion into a dicing machine, and cutting the scallion into chopped scallion pieces for later use, wherein the meat mincer is a Desima YF-JR13 meat mincer, the dicing machine is a Hengjie 660 type dicing machine, and the width of the chopped scallion pieces is less than 2 mm.
2) Pouring flour into a flour-mixing machine, adding three-fourths of clear water after starting the flour-mixing machine, carrying out primary stirring, primarily mixing and stirring the flour and the clear water to form snowflake-shaped particles, then pouring the rest water into the flour-mixing machine, carrying out secondary stirring, mixing the flour and the clear water to form dough, wherein the flour-mixing machine is a wheat SSD40 double-speed double-acting flour-mixing machine, the primary stirring time is three minutes, and the secondary stirring time is seven minutes.
3) Putting the dough into a proofing box for primary proofing, taking out the dough to divide the dough into small dough, wherein the weight of the small dough is 14-16 g, kneading the small dough into flour columns, the length of each flour column is 9-10 cm, brushing corn oil on the surfaces of the flour columns by using a brush, putting the flour columns completely wrapped by the corn oil into the proofing box for secondary proofing, wherein the proofing box is an FX-11 popular type proofing box in the New south, the primary proofing time is 15 minutes, the secondary proofing time is 2 hours, and the temperature is 30 ℃.
4) The meat paste, the chopped green onion, the salt, the monosodium glutamate, the chicken essence, the light soy sauce and the sesame oil are mixed and stirred by a dough mixer to prepare the meat stuffing.
5) Rolling proofed flour columns into long strip-shaped flour cakes, then drawing the long flour cakes into long flour cakes, wherein the thickness of each long flour cake is 5-7 mm, the width of each long flour cake is 5-6 cm, and the length of each long flour cake is 30-40 cm, then taking small meat stuffing groups, placing the small meat stuffing groups at one end of each long flour cake, uniformly spreading the small meat stuffing groups into long meat strips, enabling the weight of each small meat group to be 18-20 g, enabling the length of each long meat strip to be 10-15 cm smaller than that of each long flour cake, cutting scratches on the positions of the flour cakes without the meat stuffing by using a cutter, enabling the distance between the scratches to be 0.5-1 cm, then folding two long sides of each long flour cake in half to wrap the meat stuffing, rolling the long flour cakes into flour rolls from one end far away from the scratches, pressing the flour rolls into the flour cakes with one side of the two long sides folded upwards to enable the two long sides to be spirally diffused in.
6) Placing the flour cake into an electric baking oven for primary baking, after the flour cake is shaped, using a spatula to shovel the bottom of the flour cake, then carrying out secondary baking to make the flour cake golden yellow, wherein the electric baking oven is a Satelai BBTLKX02 type intelligent electric baking oven, the primary baking time is 1min, the secondary baking time is 10min, the upper and lower fire temperatures are 210 DEG C
Compared with the fire burns in the prior art, the three examples can achieve the characteristics of beautiful appearance and improved mouthfeel, and the golden silk fire burns in the three examples cannot show great difference in appearance and cannot make difference in mouthfeel.
The invention has the beneficial effects that: the tail part of the long dough sheet is cut into scratches by a cutter, so that stripes appear on the side surface of the pressed dough cake, the scratches of the dough cake can crack to form threads due to the loss of moisture during secondary baking, the two long sides of the long dough sheet are spirally diffused at the center of the dough cake, and the long dough sheet is in a cash thread shape after being baked, thereby achieving the purpose of improving the attractiveness of the baked dough; through putting the long meat strip on long face piece parcel, can make the meat filling distribute in the face book layering when the roll is rolled up to the face, can guarantee the even that the meat filling scatters after pressing into the cake, reach the purpose that increases the taste when tasting the fever.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The preparation method of the gold wire fire burn is characterized in that: the method comprises the following steps:
1) mixing flour: clear water: salt: monosodium glutamate: chicken essence: light soy sauce: and (3) sesame oil: streaky pork: preparing scallion according to the weight ratio of 250:125:3:1:1:4:2:50:15, mincing streaky pork into meat paste by using a meat mincer, and putting the scallion into a dicing machine to be cut into scallion pieces.
2) Pouring flour into a dough mixer, adding three-quarters of clear water into the dough mixer after starting the dough mixer, primarily stirring to enable the flour and the clear water to be primarily mixed and stirred to form snowflake-shaped particles, then pouring the rest water into the dough mixer to be secondarily stirred to enable the flour and the clear water to be mixed into dough.
3) Putting the dough into a proofing box for primary proofing, taking out the dough to divide the dough into small dough, kneading the small dough into flour columns, brushing corn oil on the surfaces of the flour columns by using a brush, and putting the flour columns completely wrapped by the corn oil into the proofing box for secondary proofing.
4) The meat paste, the chopped green onion, the salt, the monosodium glutamate, the chicken essence, the light soy sauce and the sesame oil are mixed and stirred by a dough mixer to prepare the meat stuffing.
5) Rolling proofed flour columns into long strip-shaped flour cakes, then pulling the long flour cakes into long flour pieces, taking small meat stuffing balls, putting the small meat stuffing balls at one end of the long flour pieces, uniformly spreading the small meat stuffing balls into long meat strips, cutting scratches at the positions of the flour pieces without the meat stuffing by using a cutter, folding two long edges of the long flour pieces in half to wrap the meat stuffing, rolling the long flour pieces into rolls from one end far away from the scratches, upwards folding one side of the two long edges, pressing the rolls into the flour cakes, enabling the two long edges to be spirally diffused at the center of the flour cakes, and tightly attaching scratch parts to the side faces of the flour cakes.
6) And putting the flour cakes into an electric baking oven for primary baking, shoveling the bottoms of the flour cakes by using a spatula after the flour cakes are shaped, and baking for the second time to show golden yellow.
2. The method for preparing golden wire fire burn according to claim 1, wherein: the meat grinder is a Desimashi YF-JR13 meat grinder, the cuber is a Hengjie 660 type cuber, the width of the chopped green onion is less than 2mm, the dough kneading machine is a wheat SSD40 double-speed double-action dough kneading machine, the primary stirring time is three minutes, and the secondary stirring time is seven minutes.
3. The method for preparing golden wire fire burn according to claim 1, wherein: the fermentation box is an FX-11 popular type fermentation box in the New southern area, the primary fermentation time is 15 minutes, the secondary fermentation time is 2 hours, and the temperature is 27-30 ℃.
4. The method for preparing golden wire fire burn according to claim 1, wherein: the weight of little dough is 14 ~ 16g, the length of face post is 9 ~ 10cm, the thickness of long dough piece is 5 ~ 7mm, and the width is 5 ~ 6cm, and length is 30 ~ 40cm, the weight of little meat ball is 18 ~ 20g, the length of long meat strip is 10 ~ 15cm less than long dough piece length, the distance range between the mar is 0.5 ~ 1 cm.
5. The method for preparing golden wire fire burn according to claim 1, wherein: the electric baking oven is a Satelai BBTLKX02 intelligent electric baking oven, the primary baking time is 1min, the secondary baking time is 10min, and the upper and lower fire temperatures are both 210 ℃.
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| CN202110298998.8A CN112970810A (en) | 2021-03-20 | 2021-03-20 | Preparation method of golden wire fire burn |
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| CN202110298998.8A CN112970810A (en) | 2021-03-20 | 2021-03-20 | Preparation method of golden wire fire burn |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113693103A (en) * | 2021-09-01 | 2021-11-26 | 天津南侨食品有限公司 | Frozen dough of Danish baked products and production process thereof |
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| CN102919308A (en) * | 2012-12-01 | 2013-02-13 | 刘洋 | Novel baked wheaten cake and preparation method thereof |
| CN104012602A (en) * | 2014-06-17 | 2014-09-03 | 辽宁曙光食品有限公司 | Instant baked wheaten cake |
| CN108283207A (en) * | 2018-04-26 | 2018-07-17 | 徐二辉 | A kind of preparation method of pie |
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