CN114145330A - Method for making quick-frozen Nang embryo - Google Patents
Method for making quick-frozen Nang embryo Download PDFInfo
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- CN114145330A CN114145330A CN202111518063.2A CN202111518063A CN114145330A CN 114145330 A CN114145330 A CN 114145330A CN 202111518063 A CN202111518063 A CN 202111518063A CN 114145330 A CN114145330 A CN 114145330A
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- frozen
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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
- A21D13/40—Products characterised by the type, form or use
- A21D13/43—Flatbreads, e.g. naan
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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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for making quick-frozen crusty pancake embryos, which relates to the technical field of food processing and comprises the following raw materials: tianshan special powder, salt, frozen yeast, fresh milk, eggs, shredded pepper and white sugar. The invention is convenient to transport by arranging the method for making the Nang cake, and can be conveniently processed by a eater to conveniently eat the Nang cake, thereby solving the problem that the eater can not eat the hot Nang which is baked at present without going out at home.
Description
Technical Field
The invention relates to a food making method, in particular to a making method of a quick-frozen Nang embryo.
Background
The bag is also called naan cake, the bag cake is made of eggs, milk, oil and flour, has a history of hundreds of years in Xinjiang and is a special product of Uygur nationality, the baglets can be made in families of Uygur family, the baglets can be soaked in milk tea for eating, the baglets look dry and hard, the capsule cake which is actually crisp outside and soft inside and is baked at high temperature can be stored for one to two months without deterioration, all the wonders are in a special Xinjiang hearth furnace, the capsule cake which is stored for a long time and dried in the air is taken out, the crusty pancake is immediately soft after being soaked in water for a moment, but the chamber and stove conditions required by the process of making the crusty pancake and the required duration and degree of heating for making the crusty pancake are accurately controlled, so that the wide spread of the crusty pancake is limited, therefore, great inconvenience is brought to the eaters who like the buns in different regions to obtain the edible crusty pancakes, and a method for manufacturing quick-frozen blastocysts which can be widely bedded is urgently needed to solve the problems.
Disclosure of Invention
The invention aims to provide a method for making quick-frozen Nang embryos, which solves the problems that the Nang cake making process, the required chamber and stove conditions for making the Nang cake and the required duration and degree of heating for making the Nang cake, which are provided by the background technology, accurately control the degree of heating, limit the wide spread of the Nang cake and further bring great inconvenience to the eaters who like the Nang cake in different regions.
In order to achieve the purpose, the invention provides the following technical scheme: a method for making quick-frozen Nang embryo comprises the following raw materials: the natural yam flour comprises Tianshan special flour, salt, frozen yeast, fresh milk, eggs and white sugar, and specifically comprises the following components: 900-1200 g of Tianshan special powder, 12-15 g of salt, 4-6 g of frozen yeast, 280-320 g of fresh milk, 80-120 g of eggs, 19-22 g of shredded hot peppers and 40-60 g of white sugar;
the specific operation steps are as follows:
a1, preparation of raw materials: preparing proper amounts of high-quality Tianshan special powder, salt, frozen yeast, fresh milk, eggs, shredded pepper and white sugar;
a2, mixing ingredients: pouring the prepared raw materials into a containing cylinder of a stirrer, stirring the raw materials by using the stirring cylinder until the raw materials are eighty percent, and fermenting after stirring to obtain dough;
a3, dough division: dividing the dough formed by mixing and fermenting, kneading the divided small dough into a round, wrapping chili shreds in the process of kneading the round, and loosening and forming;
a4, freezing and packaging: and (3) placing the loosely formed flour cake into a quick freezing warehouse with the temperature of forty ℃ below zero for quick freezing, taking out and packaging after the quick freezing is finished, and placing into a cooling warehouse with the temperature of eighteen ℃ below zero for storage after the packaging is finished.
In a preferred embodiment of the present invention, the mixer of a1 is a horizontal mixer, the fermentation of a1 is performed at twenty-six degrees, and the basic fermentation time is thirty minutes.
In a preferred embodiment of the present invention, the a3 dough comprises eighty to eighty-two grams of each of the small pieces of dough separated.
As a preferable technical scheme, the A3 comprises nineteen to twenty-two grams of wrapped shredded pepper.
In a preferred embodiment of the present invention, the relaxation time in the relaxation molding process of a3 is thirty minutes.
In a preferred embodiment of the present invention, the time for quick freezing in a freezer at-forty degrees inclusive included in a4 is sixty minutes.
As a preferable technical scheme of the invention, the shelf life of the frozen Nang cake obtained by putting the A4 into a-eighteen-degree cold storage for preservation after the packaging is finished is one hundred twenty days.
Compared with the prior art, the invention has the beneficial effects that:
the invention is convenient to transport by arranging the method for making the Nang cake, and can be conveniently processed by a eater to conveniently eat the Nang cake, thereby solving the problem that the eater can not eat the hot Nang which is baked at present without going out at home.
Drawings
FIG. 1 is a schematic structural diagram of a manufacturing method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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.
Referring to fig. 1, the invention provides a technical scheme of a method for making quick-frozen crusty pancake embryos, which comprises the following steps:
the first embodiment is as follows:
firstly, preparing raw materials: 900 g of Tianshan special first flour, 12 g of salt, 4 g of frozen yeast, 280 g of fresh milk, 90 g of eggs and 40 g of white sugar, then mixing ingredients, namely pouring the prepared raw materials into a containing cylinder of a horizontal mixer, then mixing the raw materials by using a mixing cylinder to eighty percent, performing basic fermentation for thirty minutes under the condition of twenty-six degrees after the mixing is finished to obtain dough, then dividing the obtained dough into eighty to eighty-two grams of small dough, further kneading the divided small dough into circles, wrapping twenty-one grams of shredded pepper and loosening for molding in the process of kneading the circles, then freezing and packaging the loosened and molded pancake, putting the pancake into a quick-freezing and quick-freezing warehouse of forty degrees below zero for sixty minutes, taking out and packaging the pancake after the quick freezing is finished, putting the pancake into a zero-eighteen degree cold warehouse for storage after the packaging is finished, and then the pancake can be conveniently transported and transferred after the frozen pancake is obtained, and the food can be widely transported to various regions, and when the food is specifically eaten, the food is firstly unpacked, naturally thawed for 20 minutes, and then baked for 10 minutes at 230 ℃ by using a household oven.
Example two:
firstly, preparing raw materials: 1000 g of Tianshan special flour, 13 g of salt, 5 g of frozen yeast, 290 g of fresh milk, 100 g of eggs and 50 g of white sugar, then mixing ingredients, namely pouring the prepared raw materials into a containing cylinder of a horizontal mixer, then mixing the raw materials with a mixing cylinder to eighty percent, performing basic fermentation for thirty minutes under the condition of twenty-six degrees after the mixing is finished to obtain dough, then dividing the obtained dough into eighty to eighty-two grams of small dough, further kneading the divided small dough into circles, filling twenty grams of shredded pepper into the circles during the kneading process, loosening and forming for thirty minutes, then freezing and packaging the dough to be loosened and formed, putting the dough into a quick-freezing warehouse of forty degrees below zero for sixty minutes, taking out and packaging the dough after the quick freezing is finished, putting the dough into a eighteen-zero-eighteen degrees cold warehouse for storage after the packaging is finished, and the frozen pancake can be conveniently transported and transferred after the frozen pancake is obtained, and then the food can be widely transported to various regions, and when the food is specifically eaten, the food is firstly unpacked, naturally thawed for 10 minutes and semi-thawed, and then roasted for 11 minutes by using a household oven at 230 ℃.
Example three:
firstly, preparing raw materials: 1100 g of Tianshan special flour, 15 g of salt, 6 g of frozen yeast, 310 g of fresh milk, 110 g of eggs and 60 g of white sugar, then mixing ingredients, namely pouring the prepared raw materials into a containing cylinder of a horizontal mixer, then mixing the raw materials with a mixing cylinder to eighty percent, performing basic fermentation for thirty minutes under the condition of twenty-six degrees after the mixing is finished to obtain dough, then dividing the obtained dough into eighty to eighty-two grams of small dough, further kneading the divided small dough into circles, adding twenty-two grams of shredded pepper and loosening for thirty minutes for forming in the process of kneading the circles, then freezing and packaging, namely placing the loosened and formed flour cake into a quick-freezing warehouse with forty degrees below zero for sixty minutes, taking out and packaging after the quick freezing is finished, placing the flour cake into a eighteen-zero-eighteen degrees cold warehouse for storage after the packaging is finished, and the frozen flour cake can be conveniently transported and transferred after the frozen flour cake is obtained, and then the food can be widely transported to various regions, and the food can be eaten after being unpacked and baked for 12 minutes at 230 ℃ by using a household oven.
The method comprises the following specific operation steps:
s1, preparing raw materials: preparing proper amount of high-quality Tianshan special powder, salt, frozen yeast, fresh milk, eggs and white sugar;
s2, mixing ingredients: pouring the prepared raw materials into a containing cylinder of a horizontal mixer, then mixing the raw materials by using a mixing cylinder until the raw materials reach eighty percent, and performing basic fermentation for thirty minutes under the condition of twenty-six degrees after the mixing is finished to obtain dough;
s3, dough division: dividing the dough obtained by mixing and fermenting into eighty to eighty two grams of small dough, kneading the divided small dough into a circle, wrapping nineteen to twenty two grams of shredded pepper in the process of kneading the circle, and loosening for thirty minutes for molding;
s4, freezing and packaging: placing the loosely formed flour cake into a quick freezing warehouse with the temperature of-forty ℃ for quick freezing for sixty minutes, taking out the flour cake after the quick freezing is finished, packaging, and placing the flour cake into a cooling warehouse with the temperature of-eighteen ℃ for storage after the packaging is finished;
s5, the frozen Nang cake can be conveniently transported and transferred, and further can be widely transported to various regions, and can be unpacked and naturally thawed for 20 minutes when being specifically eaten, and further can be eaten after being baked for 10 minutes by a household oven at 230 ℃ or being directly baked for 11 minutes at 220 ℃ without unfreezing.
In the description of the present invention, it is to be understood that the indicated orientations or positional relationships are based on the orientations or positional relationships shown in the drawings and are only for convenience in describing the present invention and simplifying the description, but are not intended to indicate or imply that the indicated devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are not to be construed as limiting the present invention.
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 (7)
1. A method for making quick-frozen Nang embryo is characterized in that: the method comprises the following raw materials: tianshan special powder, salt, frozen yeast, fresh milk, eggs, shredded pepper and white sugar;
the contents of the specific components are as follows: 900-1200 g of Tianshan special powder, 12-15 g of salt, 4-6 g of frozen yeast, 280-320 g of fresh milk, 80-120 g of eggs, 19-22 g of shredded hot peppers and 40-60 g of white sugar;
the specific operation steps are as follows:
a1, preparation of raw materials: preparing proper amounts of high-quality Tianshan special powder, salt, frozen yeast, fresh milk, eggs, shredded pepper and white sugar;
a2, mixing ingredients: pouring the prepared raw materials into a containing cylinder of a stirrer, stirring the raw materials by using the stirring cylinder until the raw materials are eighty percent, and fermenting after stirring to obtain dough;
a3, dough division: dividing the dough formed by mixing and fermenting, kneading the divided small dough into a round, wrapping chili shreds in the process of kneading the round, and loosening and forming;
a4, freezing and packaging: and (3) placing the loosely formed flour cake into a quick freezing warehouse with the temperature of forty ℃ below zero for quick freezing, taking out and packaging after the quick freezing is finished, and placing into a cooling warehouse with the temperature of eighteen ℃ below zero for storage after the packaging is finished.
2. The method for making the quick-frozen Nang embryo according to claim 1, which is characterized in that: the blender included in the A1 was a horizontal blender, and the fermentation included in the A1 was carried out at a temperature of twenty-six degrees, and the basic fermentation time was thirty minutes.
3. The method for making the quick-frozen Nang embryo according to claim 2, which is characterized in that: the a3 comprises dough divided into eighty to eighty-two grams each.
4. The method for making the quick-frozen Nang embryo according to claim 3, which is characterized in that: the a3 included coated shredded pepper in an amount of nineteen to twenty-two grams.
5. The method for making the quick-frozen Nang embryo according to claim 4, which is characterized in that: the relaxation time in the relaxation molding included in a3 was thirty minutes.
6. The method for making the quick-frozen Nang embryo according to claim 1, which is characterized in that: the quick-freezing time of the A4 included in the freezer of forty degrees below zero was sixty minutes.
7. The method for making the quick-frozen Nang embryo according to claim 1, which is characterized in that: and after the A4 is packaged, the frozen Nang cake is placed into a-eighteen-degree cold storage for preservation, and the shelf life of the obtained frozen Nang cake is one hundred twenty days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111518063.2A CN114145330A (en) | 2021-12-13 | 2021-12-13 | Method for making quick-frozen Nang embryo |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111518063.2A CN114145330A (en) | 2021-12-13 | 2021-12-13 | Method for making quick-frozen Nang embryo |
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| CN114145330A true CN114145330A (en) | 2022-03-08 |
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| CN202111518063.2A Pending CN114145330A (en) | 2021-12-13 | 2021-12-13 | Method for making quick-frozen Nang embryo |
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Citations (7)
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| CN103262876A (en) * | 2013-06-17 | 2013-08-28 | 何开芳 | Scone and preparation method thereof |
| CN104351289A (en) * | 2014-11-10 | 2015-02-18 | 赵炎 | Frozen fermentation-blank dough |
| CN108606022A (en) * | 2018-05-23 | 2018-10-02 | 广东省贸易职业技术学校 | A kind of freezing flour-dough and preparation method thereof |
| CN109699704A (en) * | 2019-02-21 | 2019-05-03 | 北京瑞家食品有限公司 | A kind of production technology of pre fermentation ox horn frozen dough |
| CN110810815A (en) * | 2019-11-23 | 2020-02-21 | 新疆西尔丹食品有限公司 | Shredded pepper crusty pancake and preparation method thereof |
| CN113229305A (en) * | 2021-06-18 | 2021-08-10 | 乌鲁木齐泰和食品有限公司 | Method for making crispy-taste miniature milk crusty pancake |
| CN113632921A (en) * | 2020-04-27 | 2021-11-12 | 白象食品股份有限公司 | Pre-fermented quick-frozen green embryo and preparation method thereof |
-
2021
- 2021-12-13 CN CN202111518063.2A patent/CN114145330A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262876A (en) * | 2013-06-17 | 2013-08-28 | 何开芳 | Scone and preparation method thereof |
| CN104351289A (en) * | 2014-11-10 | 2015-02-18 | 赵炎 | Frozen fermentation-blank dough |
| CN108606022A (en) * | 2018-05-23 | 2018-10-02 | 广东省贸易职业技术学校 | A kind of freezing flour-dough and preparation method thereof |
| CN109699704A (en) * | 2019-02-21 | 2019-05-03 | 北京瑞家食品有限公司 | A kind of production technology of pre fermentation ox horn frozen dough |
| CN110810815A (en) * | 2019-11-23 | 2020-02-21 | 新疆西尔丹食品有限公司 | Shredded pepper crusty pancake and preparation method thereof |
| CN113632921A (en) * | 2020-04-27 | 2021-11-12 | 白象食品股份有限公司 | Pre-fermented quick-frozen green embryo and preparation method thereof |
| CN113229305A (en) * | 2021-06-18 | 2021-08-10 | 乌鲁木齐泰和食品有限公司 | Method for making crispy-taste miniature milk crusty pancake |
Non-Patent Citations (1)
| Title |
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| 杨子忠: "冷冻面点生坯技术与中国传统食品产业化", 《粮食与食品工业》, vol. 14, no. 05, pages 9 * |
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