Instant pancake

Abstract

The invention relates to an instant pancake which is non-fried, high-protein, low-fat, sanitary and safe, is good in package, convenient to carry and easy to preserve, and is ready to eat or capable of being eaten after being soaked in water. A method for making the instant pancake includes cutting pancakes made mechanically into rectangular slices with the side length ranging from 5cm to 15cm by a machine; stacking the slices according to the thickness ranging from 1cm to 6cm; preparing an instant soup stock or a condiment bag containing dehydrated vegetables, edible oil and the like, using disposable plastic lunch boxes to contain the pancake slices to form high-end pancake products or using heat shrinkable films to size the pancake slices to form middle and low-end pancake products; and finally packaging the pancake products into blocks which are 10-20cm in length, 5-15cm in width and 3-8cm in height by a pillow-type packaging machine. Since the pancakes are sliced, processing temperature can be increased properly, further, taste can be improved, and yield can be increased. Since the soup stock is prepared for the pancakes, people can drink soup after eating the dry pancakes or can soak the pancakes into the water for eating, and nutrition balance can be achieved effectively. Since the high-end pancake products are contained in the disposable lunch boxes, the pancake products can be eaten conveniently. In addition, standard flow-line production can be realized by changing processes of cutting, stacking and packaging .

Description

1. Technical field [0001] The invention relates to a food instant pancake 2. Background technology [0002] Since ancient times, pancakes have been an inseparable food throughout the year in the areas north of the Yangtze River in my country, especially in Shandong, Henan, Hebei, Northeast, Subei, and Anhui. The traditional method is to soak the grain in water and grind it with a stone mill. Spread the batter on the griddle and cook it with fire to make pancakes with a thickness of 0.1-0.5 mm, stack them up or fold them into rectangles as dry food. [0003] Dry pancakes with wheat flour as the main raw material are easy to store and can be eaten dry or soaked. The market is larger. In addition, the wet pancakes in Linyi, Shandong, the sour pancakes in Taian, the crispy pancakes in Qufu, the crispy pancakes in Beijing, and the stone-milled pancakes in Tengzhou also have their own characteristics. [0004] After the reform and opening up, pancakes were gradually transitioned ...

AI Technical Summary

Problems solved by technology

[0005] At present, the degree of mechanization of the processing and packaging of pancakes in various regions is generally not high, and many of them are produced by hand in small workshops. In addition, there are trends of specialties and snacks, which cannot fully reflect the advantages of pancakes as staple food and convenient storage. It is either simple or complex, and because the production and packaging of pancakes are discontinuous now, mechanized continuous production cannot be realized, food hygiene and product quality cannot be fully guaranteed, and there is no real edible safety, storage, and transportation in the market. Moderate packaging and reasonable price The product