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Spring pancake and preparation method thereof

A technology for spring cakes and cake skins, which is applied in the field of spring cakes and their production, can solve the problems of inability to form large-scale supply, difficult to pack, carry and store, and inability to form fast food, etc., and achieves a reasonable and scientific production method, long shelf life, and easy packaging. Effect

Inactive Publication Date: 2011-11-02
张志芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing spring pancake all adopts the dough (dead surface) that will knead well, by pressing pancake skin, carries out toasting, cage steaming or frying to make again, because it is manual operation, its processing procedure is numerous and diverse, quality is unstable, It cannot form a large-scale supply, is not easy to pack, carry and store, so it cannot form a fast food
Furthermore, the raw materials of the existing spring pancakes and side dishes are single in variety, unbalanced in nutrition, and poor in taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Make 1000 grams of dough. First take 700 grams of high-quality wheat flour, boil it with 270 grams of 100°C boiling water to form a snowflake shape, add 30 grams of dry noodles, knead it for later use;

[0025] 2. Knead the dough into a long strip, knead it into a 25g size agent, press it into the palm of your hand, take one small cake and brush it with oil, put the other together, roll each portion into a thin cake with a diameter of about 18 cm, and set aside;

[0026] 3. Make 1000 grams of side dishes. Weigh 380 grams of pork, cut into thin strips, wash 500 grams of mung bean sprouts and dry, add 20 grams of lard, 20 grams of grain blending oil to the wok, heat 10 grams of green onions and 10 grams of ginger and chop; Stir-fry in the pan, add shredded pork and stir-fry, add 5 grams of soy sauce, add mung bean sprouts, stir fry for 3 minutes, add 10 grams of salt, 10 grams of MSG, 15 grams of sesame oil, 10 grams of pepper powder, and 10 grams of black pepper Powder, ...

Embodiment 2

[0031] 1. Make 1000 grams of dough. First take 700 grams of high-quality whole wheat flour, boil it with 270 grams of 100°C boiling water, add 30 grams of dry noodles, and knead it for later use;

[0032] 2. Make 1000 grams of side dishes. Weigh 200 grams of fresh eggs into a bowl and chop them for later use: chop 10 grams of green onions and 15 grams of ginger for use; mix 150 grams of chopped pork and 150 grams of shrimp, mix with chopped green onions and ginger, and add 10 grams of salt , 10 grams of monosodium glutamate, 15 grams of sesame oil, 10 grams of pepper powder, 10 grams of black pepper powder, 40 grams of peanut oil, 30 grams of lard, 350 grams of leeks, cut and set aside;

[0033] 3. Heat up the wok, add 20 grams of lard, 40 grams of peanut oil, take 10 grams of chopped green onion and 15 grams of ginger; put it in the pan and stir-fry, add eggs, shrimps and minced pork, and stir-fry for 3-5 Add leeks, salt, monosodium glutamate, pepper powder, and pepper, stir fry...

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PUM

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Abstract

The invention relates to a spring pancake and a preparation method thereof. The spring pancake is reasonable in raw material collocation, balanced in nutrition, stable in quality, good in taste and scientific in the preparation method, can be mechanically produced on a large scale, can be prepared into a Chinese fast food which is convenient to eat, and is easy to package, carry and store.

Description

Technical field [0001] The invention relates to food, in particular to a spring cake and a preparation method thereof. Background technique [0002] Lichun is commonly known as Dachun. Every year on Lichun Day, most people eat spring cakes, which is called "Bite Chun". The custom of eating spring cakes has a long history. Chunbing is made by rolling white flour into round pancakes and baking them. The Qing Ding Collection records that the method of making spring cakes is "rolling dough with ham, chicken, etc., or vegetable heart in seasons, fried for customers. Bacon loin, garlic flowers, black dates, walnuts, foreign sugar (Sugar) Crush it together and cut the rolled spring cake into sections." This is how it was eaten in the Qing Dynasty. But now it has evolved into spring cakes with sweet noodle sauce, rolled with scallions and eaten. In the beginning of spring, the tender buds of green onions are fragrant and crisp, especially when spring returns to the earth, everything ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D15/00
Inventor 张志芳
Owner 张志芳
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