CN1484988A - Pie production method - Google Patents
Pie production method Download PDFInfo
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- CN1484988A CN1484988A CNA021396310A CN02139631A CN1484988A CN 1484988 A CN1484988 A CN 1484988A CN A021396310 A CNA021396310 A CN A021396310A CN 02139631 A CN02139631 A CN 02139631A CN 1484988 A CN1484988 A CN 1484988A
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- flour
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- filling
- monosodium glutamate
- water
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Abstract
A method of producing flapjacks with stuffings. It comprises:1) mixing flour, white sugar, common salt, monosodium glutamate with 300-350g water at 30-35 degree C ; 2) placing the mixed flour at 20-30degree C for 10-5hours for fermentation, then adding some water with 20-30g soda ash into flour and mixing; 3) preparing meat, monosodium glutamate, sugar, spicy powder and ginger as stuffing; 4) separating the flour into 10 parts, making into round skins, adding the stuffing into the skins and pressing into round cakes, and putting into a flapjack-making machine, when putting, the temperature is 100degree C; after covering, heating to 150 degree C for 2-3min, then opening the cover and turning cakes over and baking for 50-60s.
Description
Technical field
The present invention relates to food processing field, refer in particular to a kind of preparation method with the filling pancake.
Technical background
Flour is as the staple food in the north at present, the example that is used for being processed into various food is too numerous to mention, only various cakes are just as many as the hundreds of kind, but be fit to the few of southerner's taste, the southerner is staple food with the rice, delicate mouthfeel, taste is peppery partially, the various cakes in the north, steamed bun is not suitable for the southerner, the southerner generally with all kinds of cakes as dessert, snack is tasted, the southerner will have a meal and refer in particular to the meal of making for rice, meal is not comprise all kinds of dessert and snack in south, so the cake made from flour is as more exquisite its look of snack, fragrant, flavor, shape, Bei Fang cake was exceeded as the staple food of three meals in a day and was particular about these in the past, but north and south is migrated mutually now, north and south food differs from one another, and also has been regardless of the region, is a good thing really if southern people can have the cake that is fit to own taste in the north.
Summary of the invention
The objective of the invention is to be improved, provide that a kind of fragrant and sweet good to eat, outer Beijing opera is crisp, the inside is soft, the filling material is tasty and refreshing, a kind of preparation method with the filling pancake of good looking appearance at shortcoming that exists in the background technology and problem.
Technical scheme of the present invention is such:
The present invention includes following steps:
(1) with flour, white sugar, salt, monosodium glutamate, chickens' extract and used flour, with 30-35 ℃, the water and the face of 300-350 gram, wherein the proportioning of each composition is for down: flour 500 grams, white sugar 55-65 gram, salt 28-32 gram, monosodium glutamate 30 grams, chickens' extract 20 grams;
(2) flour that will become reconciled is placed fermentation in 10-5 hour under 20-30 ℃ of temperature, alkalizes into low amounts of water with the 20-30 gram after fermentation is finished and infilters in the flour with even;
(3) cook filling with hot pickled mustard tube, meat, monosodium glutamate, chickens' extract, salt, sugar, chilli powder, ginger, wherein the proportioning of each composition is down: hot pickled mustard tube 150-250 restrains, meat 150-250 restrains, monosodium glutamate 10 restrains, chickens' extract 8 restrains, salt 30 grams, sugared 10 restrain, chilli powder 15-25 restrains, ginger 15 restrains;
(4) above flour is divided into 10 equal portions, make round skin shape, the filling that makes is placed on to wrap in the musculus cutaneus is pressed into round pie again and puts into baker for cakes, the temperature of baker for cakes is 100 ℃ when wherein cooking, baker for cakes covers the back and heats up 150 ℃, uncaps after constant temperature 2-3 minute the cake turn-over is ironed 50-60 again to play pot second.
For make the having good quality of pancake, mouthfeel is good and during face with flour, white sugar, salt, monosodium glutamate, chickens' extract, and used flour, carry out and face with 32 ℃, 325 water that restrain.
Must the strict acid-base value of grasping flour for the quality of further control pancake, the flour that will become reconciled is placed under 25 ℃ of temperature and was fermented in 7.5 hours, and fermentation is finished the back and is restrained with 25 and alkalize into low amounts of water and infilter in the flour and spare.
Tasty and refreshing, sliding tender for filling material in the pancake is accomplished, when making the filling material, hot pickled mustard tube is cut into silk after, rinsing removes and desalts in water, press dry the water chopping, cut with scissors streaky pork broken and monosodium glutamate, chickens' extract, salt, sugar, chilli powder and ginger companion even.
Because the pancake that adopts above-mentioned prescription and preparation method thereof to process, outer Beijing opera is crisp, the inside is soft, the filling material is tasty and refreshing, fragrant and sweet good to eat.
The specific embodiment:
Embodiment one
Flour 500 gram, white sugar 55 grams, salt 28 grams, monosodium glutamate 30 grams, chickens' extract 20 grams, 30 ℃ water 300 grams are mixed stirring and processing become dough, dough was issued 10 hours at 20 ℃, digest water with alkali 20 and add dough and spare.Hot pickled mustard tube 150 gram, meat 150 grams, monosodium glutamate 10 grams, chickens' extract 8 grams, salt 30 grams, sugar 10 grams, chilli powder 15 grams, ginger 15 grams are mixed to stir make filling.Dough and filling are divided into 10 equal portions, and dough is rolled circular, and filling is put central authorities, is pressed into circle after the musculus cutaneus parcel filling and inserts to iron 150 ℃ of following constant temperature are uncapped the cake turn-over after 2 minutes after in the pancake pan again and played pot in 50 seconds.
Embodiment two
Flour 500 gram, white sugar 56 grams, salt 29 grams, monosodium glutamate 30 grams, chickens' extract 20 grams, 31 ℃ water 308 grams are mixed stirring and processing become dough, dough was issued 9 hours at 21 ℃, digest water with alkali 22 and add dough and spare.Hot pickled mustard tube 170 gram, meat 170 grams, monosodium glutamate 10 grams, chickens' extract 8 grams, salt 30 grams, sugar 10 grams, chilli powder 17, ginger 15 grams are mixed stirring and make filling.Dough and filling are divided into 10 equal portions, and dough is rolled circular, and filling is put central authorities, is pressed into circle after the musculus cutaneus parcel filling and inserts to iron 150 ℃ of following constant temperature are uncapped the cake turn-over after 2.5 minutes after in the pancake pan again and played pot in 55 seconds.
Embodiment three
Flour 500 gram, white sugar 58 grams, salt 30 grams, monosodium glutamate 30 grams, chickens' extract 20 grams, 32 ℃ water 316 grams are mixed stirring and processing become dough, dough was issued 8 hours at 23 ℃, digest water with alkali 24 and add dough and spare.Hot pickled mustard tube 190 gram, meat 200 grams, monosodium glutamate 10 grams, chickens' extract 8 grams, salt 30 grams, sugar 10 grams, chilli powder 19, ginger 15 grams are mixed stirring and make filling.Dough and filling are divided into 10 equal portions, and dough is rolled circular, and filling is put central authorities, is pressed into circle after the musculus cutaneus parcel filling and inserts to iron 150 ℃ of following constant temperature are uncapped the cake turn-over after 2.5 minutes after in the pancake pan again and played pot in 55 seconds.
Embodiment four
Flour 500 gram, white sugar 60 grams, salt 31 grams, monosodium glutamate 30 grams, chickens' extract 20 grams, 33 ℃ water 324 grams are mixed stirring and processing become dough, dough was issued 7 hours at 25 ℃, digest water with alkali 26 and add dough and spare.Hot pickled mustard tube 210 gram, meat 220 grams, monosodium glutamate 10 grams, chickens' extract 8 grams, salt 30 grams, sugar 10 grams, chilli powder 21, ginger 15 grams are mixed stirring and make filling.Dough and filling are divided into 10 equal portions, and dough is rolled circular, and filling is put central authorities, is pressed into circle after the musculus cutaneus parcel filling and inserts to iron 150 ℃ of following constant temperature are uncapped the cake turn-over after 2.5 minutes after in the pancake pan again and played pot in 55 seconds.
Embodiment five
Flour 500 gram, white sugar 62 grams, salt 31 grams, monosodium glutamate 30 grams, chickens' extract 20 grams, 34 ℃ water 332 grams are mixed stirring and processing become dough, dough was issued 6 hours at 27 ℃, digest water with alkali 28 and add dough and spare.Hot pickled mustard tube 230 gram, meat 235 grams, monosodium glutamate 10 grams, chickens' extract 8 grams, salt 30 grams, sugar 10 grams, chilli powder 23, ginger 15 grams are mixed stirring and make filling.Dough and filling are divided into 10 equal portions, and dough is rolled circular, and filling is put central authorities, is pressed into circle after the musculus cutaneus parcel filling and inserts to iron 150 ℃ of following constant temperature are uncapped the cake turn-over after 3 minutes after in the pancake pan again and played pot in 60 seconds.
Embodiment six
Flour 500 gram, white sugar 65 grams, salt 32 grams, monosodium glutamate 30 grams, chickens' extract 20 grams, 35 ℃ water 350 grams are mixed stirring and processing become dough, dough was issued 5 hours at 30 ℃, digest water with alkali 30 and add dough and spare.Hot pickled mustard tube 250 gram, meat 250 grams, monosodium glutamate 10 grams, chickens' extract 8 grams, salt 30 grams, sugar 10 grams, chilli powder 25, ginger 15 grams are mixed stirring and make filling.Dough and filling are divided into 10 equal portions, and dough is rolled circular, and filling is put central authorities, is pressed into circle after the musculus cutaneus parcel filling and inserts to iron 150 ℃ of following constant temperature are uncapped the cake turn-over after 3 minutes after in the pancake pan again and played pot in 60 seconds.
Claims (4)
1, a kind of preparation method with the filling pancake, it comprises with face, fermentation, system filling and pokers process that its feature may further comprise the steps:
(1) with flour, white sugar, salt, monosodium glutamate, chickens' extract and used flour, with 30-35 ℃, the water and the face of 300-350 gram, wherein the proportioning of each composition is for down: flour 500 grams, white sugar 55-65 gram, salt 28-32 gram, monosodium glutamate 30 grams, chickens' extract 20 grams;
(2) flour that will become reconciled is placed fermentation in 10-5 hour under 20-30 ℃ of temperature, alkalizes into low amounts of water with the 20-30 gram after fermentation is finished and infilters in the flour with even;
(3) cook filling with hot pickled mustard tube, meat, monosodium glutamate, chickens' extract, salt, sugar, chilli powder, ginger, wherein the proportioning of each composition is down: hot pickled mustard tube 150-250 restrains, meat 150-250 restrains, monosodium glutamate 10 restrains, chickens' extract 8 restrains, salt 30 grams, sugared 10 restrain, chilli powder 15-25 restrains, ginger 15 restrains;
(4) above flour is divided into 10 equal portions, make round skin shape, the filling that makes is placed on to wrap in the musculus cutaneus is pressed into round pie and puts into baker for cakes, the temperature of baker for cakes is 100 ℃ when wherein cooking, and baker for cakes covers the back and heats up 150 ℃ to uncap after constant temperature 2-3 minute and the cake turn-over is ironed 50-60 again play pot second.
2, the preparation method of band filling pancake according to claim 1, it is characterized in that with face with flour, white sugar, salt, monosodium glutamate, chickens' extract, and used flour, carry out and face with 32 ℃, 325 water that restrain.
3, the preparation method of band filling pancake according to claim 1, it is characterized in that the flour of will become reconciled is placed under 25 ℃ of temperature fermented in 7.5 hours, and fermentation is finished the back and is alkalized into low amounts of water with 25 grams and infilter in the flour and spare.
4, the preparation method of band filling pancake according to claim 1, after it is characterized in that hot pickled mustard tube is cut into silk, rinsing removes and desalts in water, press dry the water chopping, cut with scissors streaky pork broken and monosodium glutamate, chickens' extract, salt, sugar, chilli powder and ginger companion even.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021396310A CN1484988A (en) | 2002-09-23 | 2002-09-23 | Pie production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021396310A CN1484988A (en) | 2002-09-23 | 2002-09-23 | Pie production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1484988A true CN1484988A (en) | 2004-03-31 |
Family
ID=34147478
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA021396310A Pending CN1484988A (en) | 2002-09-23 | 2002-09-23 | Pie production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1484988A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004914A (en) * | 2012-11-19 | 2013-04-03 | 大连南山峻景旅游有限公司 | Method for making sweetened baked wheaten cakes |
| CN104414491A (en) * | 2013-09-10 | 2015-03-18 | 美的集团股份有限公司 | Frying and baking machine and method for making cake thereof |
-
2002
- 2002-09-23 CN CNA021396310A patent/CN1484988A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004914A (en) * | 2012-11-19 | 2013-04-03 | 大连南山峻景旅游有限公司 | Method for making sweetened baked wheaten cakes |
| CN104414491A (en) * | 2013-09-10 | 2015-03-18 | 美的集团股份有限公司 | Frying and baking machine and method for making cake thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |