CN113558082A - 一种酥脆手抓饼及其制作方法 - Google Patents
一种酥脆手抓饼及其制作方法 Download PDFInfo
- Publication number
- CN113558082A CN113558082A CN202110840268.6A CN202110840268A CN113558082A CN 113558082 A CN113558082 A CN 113558082A CN 202110840268 A CN202110840268 A CN 202110840268A CN 113558082 A CN113558082 A CN 113558082A
- Authority
- CN
- China
- Prior art keywords
- parts
- dough
- cake
- powder
- shredded
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 56
- 235000013312 flour Nutrition 0.000 claims abstract description 38
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 108010068370 Glutens Proteins 0.000 claims abstract description 13
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 13
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 13
- 235000013601 eggs Nutrition 0.000 claims abstract description 13
- 235000010037 flour treatment agent Nutrition 0.000 claims abstract description 13
- 235000021312 gluten Nutrition 0.000 claims abstract description 13
- 235000020234 walnut Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000004904 shortening Methods 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract 4
- 238000003825 pressing Methods 0.000 claims description 20
- 241000219051 Fagopyrum Species 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 16
- 230000008014 freezing Effects 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 15
- 238000005096 rolling process Methods 0.000 claims description 15
- 241000207961 Sesamum Species 0.000 claims description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 7
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims 2
- 150000002739 metals Chemical class 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 8
- 239000003921 oil Substances 0.000 abstract description 6
- 235000019198 oils Nutrition 0.000 abstract description 6
- 238000009826 distribution Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 240000008620 Fagopyrum esculentum Species 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- 241000758789 Juglans Species 0.000 description 9
- 238000001514 detection method Methods 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
- A21D10/025—Packaged doughs
-
- 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
- A21D13/10—Multi-layered products
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
- A21D13/13—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with coatings
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
-
- 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)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明公布了一种酥脆手抓饼及其制作方法,所述手抓饼包括以下重量份组分,高筋面粉200‑220份、荞麦粉100‑120份、酵母粉8‑12份、面包改良剂10‑12份、食用植物油40‑45份、食盐10‑15份、鸡蛋20‑30份、水180‑200份、芝麻粉2‑3份、核桃粉2‑3份、五香粉4‑6份。本发明将面粉过30目筛,可以确保粉类无异物、无结块;通过面团预整形,多次滚压至厚度为3mm,使制得的手抓饼足够薄,当涂油后可保证油脂分布,起酥效果优异,口感酥脆;本发明在配方中加入五香粉,既有传统手抓饼的方便快捷,又有独特的香气与美味,食用方法简单,价格便宜,不受时间和空间的限制。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种酥脆手抓饼及其制作方法。
背景技术
随着人们生活节奏的加快,对于饮食在追求美味的同时,也越来越追求方便快捷,速冻食品由于解冻即食或解冻后简单加工即食的特点,在现今市场对食品方便快捷的需求下应运而生,并且随着速冻食品的多样化、多品种、多规格的快速发展,速冻食品已进入寻常百姓家,成为一日三餐的组成部分,特别是方便消费的主食、肉食等产品已成为速冻食品发展的重点。起源于中国台湾的手抓饼由于其酥香的口感深受消费者的喜爱,速冻手抓饼作为一种便捷的休闲产品,已被诸多的厂家开发推广,具有较好的发展前景,深得消费者的青睐和市场的欢迎。
目前,手抓饼的口味多样化,有原味、葱香、椒盐、水果、杂粮等十几种口味,新鲜出炉的手抓饼千层百叠、层如薄纸,深受广大食客的欢迎。尽管,现有手抓饼制作技术得到了很大提高,实现了机制与手工相结合,但制作工艺上仍存一些问题,比如,手抓饼皮不够薄,油脂分布不均匀导致起酥效果不佳,口感偏硬的问题。
因此,本发明提供一种酥脆手抓饼及其制作方法来进一步改进制作工艺上的问题。
发明内容
本发明目的是针对现有技术存在的缺陷提供一种酥脆手抓饼及其制作方法,该手抓饼油脂分布均匀,起酥效果好,口感酥脆。
本发明为实现上述目的,采用如下技术方案:
一种酥脆手抓饼,包括以下重量份组分,高筋面粉200-220份、荞麦粉100-120份、酵母粉8-12份、面包改良剂10-12份、食用植物油40-45份、食盐 10-15份、鸡蛋20-30份、水180-200份、芝麻粉2-3份、核桃粉2-3份、五香粉4-6份。
优选的,包括以下重量份组分,高筋面粉200份、荞麦粉110份、酵母粉 10份、面包改良剂12份、食用植物油40份、食盐12份、鸡蛋25份、水200 份、芝麻粉1.5份、核桃粉1.5份、五香粉5份。
本发明还提供一种酥脆手抓饼的制作方法,包括如下步骤:
S1、过筛:将高筋面粉、荞麦粉过30目筛;
S2、和面:将五香粉、食盐、倒入水中配置成调味料溶液,将过筛后的高筋面粉、荞麦粉倒入和面机,然后将配置得到的调味料溶液、酵母粉、面包改良剂、鸡蛋、芝麻粉、核桃粉、食用植物油倒入和面机,进行搅拌处理成面团;
S3、面团预整形:将面团进行多次滚压,压至厚度为3mm;
S4、涂油起酥:在薄面皮表面涂刷一层植物油,卷起成长条;
S5、面团分割:将面团分割成克重为80-85g的条状;
S6、压饼:条状面团卷起成团,转移至压饼设备压饼;
S7、冷冻:将压饼后得到的饼片放入冷冻库,冷冻温度≤-35℃,冷冻时间为6-24h,即得酥脆手抓饼成品。
优选的,所述步骤S2中,物料搅拌时控制和面机中心温度在28-32℃。
优选的,搅拌速度为35-45r/min,搅拌时间为10-15min。
优选的,压出的饼的直径为18-20cm。
优选的,所述制得的手抓饼成品包装后经金属检测,在-18℃条件下入库储存。
与现有技术相比,本发明的有益效果为:
1.本发明粉类物料过30目筛,可以确保粉类无异物、无结块;通过面团预整形,多次滚压至厚度为3mm,使制得的手抓饼足够薄,当涂油后可保证油脂分布,起酥效果优异,口感酥脆。
2.本发明酥脆手抓饼在配方中加入五香粉,既有传统手抓饼的方便快捷,又有独特的香气与美味,食用方法简单,价格便宜,不受时间和空间的限制。
具体实施方式
下面将结合实施例对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
下述实施例中所述试验方法或测试方法,如无特殊说明,均为常规方法;所述试剂和材料,如无特殊说明,均从常规商业途径获得,或以常规方法制备。
实施例1
本实施例提供一种酥脆手抓饼,包括以下重量份组分,高筋面粉200份、荞麦粉100份、酵母粉8份、面包改良剂10份、食用植物油40份、食盐10份、鸡蛋 20份、水180份、芝麻粉2份、核桃粉2份、五香粉4份,按照如下步骤制备:
S1、过筛:将高筋面粉、荞麦粉过30目筛;
S2、和面:将五香粉、食盐、倒入水中配置成调味料溶液,将过筛后的高筋面粉、荞麦粉倒入和面机,然后将配置得到的调味料溶液、酵母粉、面包改良剂、鸡蛋、芝麻粉、核桃粉、食用植物油倒入和面机,进行搅拌处理成面团,和面机中心温度为28℃,搅拌速度为35r/min,搅拌时间为10min;
S3、面团预整形:将面团进行多次滚压,压至厚度为3mm;
S4、涂油起酥:在薄面皮表面涂刷一层植物油,卷起成长条;
S5、面团分割:将面团分割成克重为80g的条状;
S6、压饼:条状面团卷起成团,转移至压饼设备压饼,饼的直径为18cm;
S7、冷冻:将压饼后得到的饼片放入冷冻库,冷冻温度≤-35℃,冷冻时间为10h,即得酥脆手抓饼成品。
制得的手抓饼成品装箱,装箱包装规格为:10片/包*10包/箱,然后经金属检测,在-18℃条件下入库储存。
实施例2
本实施例提供一种酥脆手抓饼,包括以下重量份组分,高筋面粉200份、荞麦粉110份、酵母粉10份、面包改良剂12份、食用植物油40份、食盐12份、鸡蛋25份、水200份、芝麻粉1.5份、核桃粉1.5份、五香粉5份,按照如下步骤制备:
S1、过筛:将高筋面粉、荞麦粉过30目筛;
S2、和面:将五香粉、食盐、倒入水中配置成调味料溶液,将过筛后的高筋面粉、荞麦粉倒入和面机,然后将配置得到的调味料溶液、酵母粉、面包改良剂、鸡蛋、芝麻粉、核桃粉、食用植物油倒入和面机,进行搅拌处理成面团,和面机中心温度为30℃,搅拌速度为40r/min,搅拌时间为12min;
S3、面团预整形:将面团进行多次滚压,压至厚度为3mm;
S4、涂油起酥:在薄面皮表面涂刷一层植物油,卷起成长条;
S5、面团分割:将面团分割成克重为82g的条状;
S6、压饼:条状面团卷起成团,转移至压饼设备压饼,饼的直径为20cm;
S7、冷冻:将压饼后得到的饼片放入冷冻库,冷冻温度≤-35℃,冷冻时间为18h,即得酥脆手抓饼成品。
制得的手抓饼成品装箱,装箱包装规格为:10片/包*10包/箱,然后经金属检测,在-18℃条件下入库储存。
实施例3
本实施例提供一种酥脆手抓饼,包括以下重量份组分,高筋面粉220份、荞麦粉120份、酵母粉12份、面包改良剂12份、食用植物油45份、食盐15份、鸡蛋 30份、水200份、芝麻粉3份、核桃粉3份、五香粉6份,按照如下步骤制备:
S1、过筛:将高筋面粉、荞麦粉过30目筛;
S2、和面:将五香粉、食盐、倒入水中配置成调味料溶液,将过筛后的高筋面粉、荞麦粉倒入和面机,然后将配置得到的调味料溶液、酵母粉、面包改良剂、鸡蛋、芝麻粉、核桃粉、食用植物油倒入和面机,进行搅拌处理成面团,和面机中心温度为32℃,搅拌速度为45r/min,搅拌时间为15min;
S3、面团预整形:将面团进行多次滚压,压至厚度为3mm;
S4、涂油起酥:在薄面皮表面涂刷一层植物油,卷起成长条;
S5、面团分割:将面团分割成克重为85g的条状;
S6、压饼:条状面团卷起成团,转移至压饼设备压饼,饼的直径为20cm;
S7、冷冻:将压饼后得到的饼片放入冷冻库,冷冻温度≤-35℃,冷冻时间为24h,即得酥脆手抓饼成品。
制得的手抓饼成品装箱,装箱包装规格为:10片/包*10包/箱,然后经金属检测,在-18℃条件下入库储存。
综上所述,本发明提供了一种酥脆手抓饼及其制作方法,该手抓饼足够薄,利于油脂分布,使得起酥效果好,口感酥脆,既有传统手抓饼的方便快捷,又有独特的香气与美味。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种酥脆手抓饼,其特征在于,包括以下重量份组分,高筋面粉200-220份、荞麦粉100-120份、酵母粉8-12份、面包改良剂10-12份、食用植物油40-45份、食盐10-15份、鸡蛋20-30份、水180-200份、芝麻粉2-3份、核桃粉2-3份、五香粉4-6份。
2.一种酥脆手抓饼,其特征在于,包括以下重量份组分,高筋面粉200份、荞麦粉110份、酵母粉10份、面包改良剂12份、食用植物油40份、食盐12份、鸡蛋25份、水200份、芝麻粉1.5份、核桃粉1.5份、五香粉5份。
3.一种酥脆手抓饼的制作方法,包括如下步骤:
S1、过筛:将高筋面粉、荞麦粉过30目筛;
S2、和面:将五香粉、食盐、倒入水中配置成调味料溶液,将过筛后的高筋面粉、荞麦粉倒入和面机,然后将配置得到的调味料溶液、酵母粉、面包改良剂、鸡蛋、芝麻粉、核桃粉、食用植物油倒入和面机,进行搅拌处理成面团;
S3、面团预整形:将面团进行多次滚压,压至厚度为3mm;
S4、涂油起酥:在薄面皮表面涂刷一层植物油,卷起成长条;
S5、面团分割:将面团分割成克重为80-85g的条状;
S6、压饼:条状面团卷起成团,转移至压饼设备压饼;
S7、冷冻:将压饼后得到的饼片放入冷冻库,冷冻温度≤-35℃,冷冻时间为6-24h,即得酥脆手抓饼成品。
4.根据权利要求3所述的酥脆手抓饼的制作方法,其特征在于,所述步骤S2中,物料搅拌时控制和面机中心温度在28-32℃。
5.根据权利要求3所述的酥脆手抓饼的制作方法,其特征在于,所述步骤S2中,搅拌速度为35-45r/min,搅拌时间为10-15min。
6.根据权利要求3所述的酥脆手抓饼的制作方法,其特征在于,所述步骤S6中,压出的饼的直径为18-20cm。
7.根据权利要求3-6任一项所述的酥脆手抓饼的制作方法,其特征在于,所述制得的手抓饼成品包装后经金属检测,在-18℃条件下入库储存。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110840268.6A CN113558082A (zh) | 2021-07-24 | 2021-07-24 | 一种酥脆手抓饼及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110840268.6A CN113558082A (zh) | 2021-07-24 | 2021-07-24 | 一种酥脆手抓饼及其制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113558082A true CN113558082A (zh) | 2021-10-29 |
Family
ID=78166987
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110840268.6A Pending CN113558082A (zh) | 2021-07-24 | 2021-07-24 | 一种酥脆手抓饼及其制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113558082A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115868519A (zh) * | 2022-11-17 | 2023-03-31 | 安吉丽美食品有限公司 | 一种抹茶手抓饼的制作方法及抹茶手抓饼 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101796974A (zh) * | 2010-03-26 | 2010-08-11 | 上海理工大学 | 一种酥软手抓饼的制作方法 |
CN103798319A (zh) * | 2014-02-25 | 2014-05-21 | 晋城市伊健食品有限公司 | 一种杂粮手抓饼及其制备方法 |
CN104719381A (zh) * | 2015-03-06 | 2015-06-24 | 中国农业科学院农产品加工研究所 | 一种马铃薯手抓饼及其制备方法 |
CN105192019A (zh) * | 2015-08-18 | 2015-12-30 | 河南笑脸食品有限公司 | 手抓饼用面粉组合物、手抓饼及其制备方法 |
CN107372747A (zh) * | 2017-08-14 | 2017-11-24 | 安徽省皖美食品有限公司 | 一种手抓饼配方及其制备方法 |
CN107549264A (zh) * | 2017-09-29 | 2018-01-09 | 上海粮全其美食品有限公司 | 一种酥脆手抓饼制作方法 |
-
2021
- 2021-07-24 CN CN202110840268.6A patent/CN113558082A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101796974A (zh) * | 2010-03-26 | 2010-08-11 | 上海理工大学 | 一种酥软手抓饼的制作方法 |
CN103798319A (zh) * | 2014-02-25 | 2014-05-21 | 晋城市伊健食品有限公司 | 一种杂粮手抓饼及其制备方法 |
CN104719381A (zh) * | 2015-03-06 | 2015-06-24 | 中国农业科学院农产品加工研究所 | 一种马铃薯手抓饼及其制备方法 |
CN105192019A (zh) * | 2015-08-18 | 2015-12-30 | 河南笑脸食品有限公司 | 手抓饼用面粉组合物、手抓饼及其制备方法 |
CN107372747A (zh) * | 2017-08-14 | 2017-11-24 | 安徽省皖美食品有限公司 | 一种手抓饼配方及其制备方法 |
CN107549264A (zh) * | 2017-09-29 | 2018-01-09 | 上海粮全其美食品有限公司 | 一种酥脆手抓饼制作方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115868519A (zh) * | 2022-11-17 | 2023-03-31 | 安吉丽美食品有限公司 | 一种抹茶手抓饼的制作方法及抹茶手抓饼 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4978548A (en) | Method and apparatus for continuous producing of tortilla chips | |
CN101904512B (zh) | 一种猪肉纸的加工工艺 | |
CN107440150B (zh) | 速冻猪肉米饺 | |
US7704537B2 (en) | Crispy flour taquito | |
CN113558082A (zh) | 一种酥脆手抓饼及其制作方法 | |
WO2004037003A1 (en) | Dough composition and method of baking yeast-fermented frozen bread products | |
CN104886207A (zh) | 一种低油烤制油条的加工工艺及其烤制的油条 | |
CN101972030A (zh) | 包冰衣技术在发酵冷冻面团蒸制食品中的应用 | |
CN112655734B (zh) | 一种预醒发的冷冻面团及其制作方法 | |
CN102018010B (zh) | 一种复合糖醇及其在发酵冷冻面团蒸制食品中的应用 | |
CN104012602A (zh) | 一种速食火烧 | |
CN106901161A (zh) | 南瓜开花馒头的制作方法 | |
CN111296748A (zh) | 一种冷冻生坯包子的制作工艺 | |
KR101457265B1 (ko) | 튀김전용 멥쌀 떡 제조방법 | |
RU2370958C1 (ru) | Способ приготовления сухарных изделий | |
RU2297149C1 (ru) | Способ приготовления сухарных изделий | |
CN114304212A (zh) | 一种预发酵冷冻面团及其制备方法和应用 | |
CN112753740A (zh) | 一种速冻发面馅饼的制作方法 | |
CN113693103A (zh) | 一种丹麦类烘焙制品的冷冻面团及其生产工艺 | |
EP3884781A1 (en) | Dough product and related methods | |
US11564397B1 (en) | Process for making bagel products | |
RU2432749C1 (ru) | Способ производства сухариков | |
CN103719885A (zh) | 裹粉牛肉 | |
RU2147805C1 (ru) | Способ приготовления ржаных сухарей | |
CN101971938A (zh) | 一种复合食品添加剂及其在发酵冷冻面团蒸制食品中的应用 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |