Buckwheat flour pancakes and preparation method thereof
A production method and pancake technology, applied in the field of food processing, can solve the problems of different production processes, different, unsuitable for carrying, storage and consumption, etc., and achieve the effect of simple process, consistent standards, and enhanced gastric peristalsis.
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Embodiment 1
[0023] A kind of buckwheat pancake, including: 30 grams of buckwheat flour, 3 grams of coix seed powder, 3 grams of Gorgon seed powder, 1 gram of bracken powder, 4 grams of egg white, 10 grams of 1:5 carrot juice, and 80 grams of water.
[0024] Production Method:
[0025] Step S1, batching, after weighing the above-mentioned raw materials according to the proportioning ratio, mixing and beating to form a batter;
[0026] Step S2, spread the cake, take an appropriate amount of batter, and make a round pancake with a thickness of about 0.5mm on the pancake machine. The temperature of the pancake is controlled at 120-200°C, preferably around 140°C, and the size of the pancake is controlled at a diameter of 30-40cm ;
[0027] Step S3, take out the pan, after the pancakes to be spread are cooked, spread the sauce on the surface of the pancakes, take out the pan and let it cool down. The sauce is optional according to taste, such as sweet noodle sauce, jam, soybean paste, etc.
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Embodiment 2
[0031] A kind of buckwheat pancake, including: 40 grams of buckwheat flour, 4 grams of coix seed powder, 4 grams of gorgon powder, 2 grams of fern powder, 5 grams of egg white, 12 grams of 1:5 carrot juice, and 110 grams of water.
[0032] Production Method:
[0033] Step S1, batching, after weighing the above-mentioned raw materials according to the proportioning ratio, mixing and beating to form a batter;
[0034] Step S2, spread the cake, take an appropriate amount of batter, and make a round pancake with a thickness of about 0.5mm on the pancake machine. The temperature of the pancake is controlled at about 140°C, and the size of the pancake is controlled at a diameter of 30-40cm;
[0035] Step S3, take out the pan, after the pancakes to be spread are cooked, spread the sauce on the surface of the pancakes, take out the pan and let it cool down. The sauce is optional according to taste, such as sweet noodle sauce, jam, soybean paste, etc.
[0036] Step S4, folding, and a...
Embodiment 3
[0039] A kind of buckwheat pancake, including: 50 grams of buckwheat flour, 5 grams of coix seed powder, 5 grams of Gorgon seed powder, 3 grams of bracken powder, 8 grams of egg white, 15 grams of 1:5 carrot juice, and 130 grams of water.
[0040] Production Method:
[0041] Step S1, batching, after weighing the above-mentioned raw materials according to the proportioning ratio, mixing and beating to form a batter;
[0042] Step S2, spread the cake, take an appropriate amount of batter, and make a round pancake with a thickness of about 0.5mm on the pancake machine. The temperature of the pancake is controlled at about 140°C, and the size of the pancake is controlled at a diameter of 30-40cm;
[0043] Step S3, take out the pan, after the pancakes to be spread are cooked, spread the sauce on the surface of the pancakes, take out the pan and let it cool down. The sauce is optional according to taste, such as sweet noodle sauce, jam, soybean paste, etc.
[0044] Step S4, foldin...
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