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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.

Inactive Publication Date: 2018-12-07
王玉民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the pancakes eaten by people are made on-site, with different production techniques and different tastes, and they are eaten immediately, which is not suitable for carrying and storing. Modern people have a fast pace of life and great pressure, so they need instant food that is easy to carry and promote digestion. product

Method used

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  • Buckwheat flour pancakes and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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.

...

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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Abstract

The invention discloses buckwheat flour pancakes and a preparation method thereof. The buckwheat flour pancakes are prepared from the following raw materials in parts by weight: 30-50 parts of buckwheat flour, 3-5 parts of coix seed powder, 3-5 parts of gordon euryale seed powder, 1-3 parts of silverweed cinquefoil root powder, 4-8 parts of egg white, and 80-130 parts of water. The buckwheat flourand the traditional Chinese medicines beneficial for eating are adopted as raw materials of the buckwheat flour pancakes; and thus, the prepared buckwheat flour pancakes are easy to carry and ready for instant eating, and have the functions of enhancing gastric peristalsis and promoting digestion. Therefore, the buckwheat flour pancakes are capable of meeting diversified demands of people as green and healthy instant pancakes.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a buckwheat pancake and a preparation method thereof. Background technique [0002] Pancakes are baked into a round shape with flour mixed into a paste. It takes a long time to chew to eat pancakes. Therefore, it can promote body fluids and invigorate the stomach, increase appetite, promote facial nerve movement, and help maintain vision, hearing and smell. It is an excellent health food for the health of the nerves and anti-aging, so it is loved by people. At present, most of the pancakes eaten by people are made on-site, with different production techniques and different tastes, and they are eaten immediately, which is not suitable for carrying and storing. Modern people have a fast pace of life and great pressure, and they need instant food that is easy to carry and promote digestion. product. [0003] In view of this, the present invention is proposed. Contents ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/44A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D13/44
Inventor 王玉民
Owner 王玉民
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