Processing technology of scallion pancakes
A processing technology and scallion pancake technology, applied in the field of scallion pancake processing technology, can solve the problems of good sales, tired taste, lack of bright spots, etc., and achieve the effect of improving taste and better taste experience
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Embodiment 1
[0019] A processing technology of scallion pancake, comprising the following steps:
[0020] 1. Put 10 catties of flour, 7 g of high-sugar yeast, 110 g of baking milk powder, 120 g of white sugar, and 25 g of double-acting aluminum-free baking powder into a basin, stir well, add 7.3 catties of pure water, and knead the flour into a surface Cover the smooth dough with a damp cloth and ferment at 25°C for 30 minutes to form a fermented surface;
[0021] 2. Remove the outer skin of the Shandong steel scallion, wash it, and place it at room temperature at 25°C for 5 hours to evaporate the water. Cut the white scallion into 1-2mm scallion segments, and the green scallion into chopped green onion. Stir the white scallion and chopped green onion evenly and place them in a drain basin for later use.
[0022] 3. 40 grams of Weiqun brand refined salt, 30 grams of Wang Shouyi Shisanxiang, 150 grams of Tiantianwang Chicken Essence, 10 grams of Qingdao Ruixiangyuanwei flavor, 32 grams of Xi...
Embodiment 2
[0027] A processing technology of scallion pancake, comprising the following steps:
[0028] 1. Put 9 catties of flour, 6.5 g of high-sugar yeast, 100 g of baking milk powder, 100 g of sugar, and 22 g of double-acting aluminum-free baking powder into a basin, stir well, add 7.1 catties of pure water, and knead the flour into a surface Smooth dough, covered with a damp cloth, and fermented at 25°C for 25 minutes to form a fermented surface;
[0029] 2. Remove the outer skin of the Shandong steel scallion, wash it, and place it at room temperature at 25°C for 5 hours to evaporate the water. Cut the white scallion into 1-2mm scallion segments, and the green scallion into chopped green onion. Stir the white scallion and chopped green onion evenly and place them in a drain basin for later use.
[0030] 3. 35 grams of Weiqun brand refined salt, 27 grams of Wang Shouyi Shisanxiang, 135 grams of Tiantianwang Chicken Essence, 9 grams of Qingdao Ruixiangyuanwei flavor, 28 grams of Xingma...
Embodiment 3
[0035] A processing technology of scallion pancake, comprising the following steps:
[0036] 1. Put 11 catties of flour, 7.5 g of high-sugar yeast, 120 g of baking milk powder, 130 g of white sugar, and 27 g of double-effect aluminum-free baking powder into a basin, stir well, add 7.4 catties of pure water, and knead the flour into a surface Smooth dough, covered with a damp cloth, and fermented at 25°C for 35 minutes to form a fermented surface;
[0037] 2. Remove the outer skin of the Shandong steel scallion, wash it, and place it at room temperature at 25°C for 5 hours to evaporate the water. Cut the white scallion into 1-2mm scallion segments, and the green scallion into chopped green onion. Stir the white scallion and chopped green onion evenly and place them in a drain basin for later use.
[0038] 3. 44 grams of Weiqun brand refined salt, 33 grams of Wang Shouyi Shisanxiang, 165 grams of Tiantianwang Chicken Essence, 11 grams of Qingdao Ruixiangyuan flavor essence, 35 gr...
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