Making process of buckwheat Guanzhang (fried steamed buckwheat bread)

Abstract

The invention discloses a making process of buckwheat Guanzhang (fried steamed buckwheat bread). The making process specifically comprises the following steps of mixing and stir-frying a variety of spices, then grinding the spices into powder, adding a variety of spices into buckwheat powder according to a weight ratio of 10 grams of spices per kilogram of buckwheat powder, adding salt and water, mixing and stirring, and steaming to obtain steamed Guanzhang; placing the steamed Guanzhang on a cooling frame to naturally cool the steamed Guanzhang until it is not hot or bonded, cutting the steamed Guanzhang into small blocks in the cooling process, and turning over the small blocks once every half an hour to obtain a finished Guanzhang product; and conducting vacuum packaging and sterilizing on the prepared Guanzhang. The invention belongs to the technical field of food making, and particularly provides the making process of the buckwheat Guanzhang which is rich in taste, convenient to store and suitable for industrial large-batch making.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a production process of buckwheat palm. Background technique [0002] Guanzhang is a traditional snack in Shahe City, Hebei Province. It is made of pure buckwheat noodles, water, salt and spices in a certain proportion, stirred into a batter and steamed to shape. After cooling, cut into slices and eat in oil or cold. kind of food. According to legend, at the end of the Ming Dynasty, a general passed by a farmer's home in Sanwang Village, Shahe City. The old woman fried the buckwheat nest balls in a jar and sent them to the general to satisfy his hunger. For some unknown reason, he was given the name "Can Zhaer" on the spot, and later evolved into "Guanzhang" after years of accenting. [0003] The traditional production method of Guanzhang is as follows: stir-fry spices such as star anise, cumin, Chinese prickly ash, pepper, cinnamon, coriander leaves, and co...

AI Technical Summary

Problems solved by technology

The traditional production method has the following disadvantages: (1) directly add the roasted spices to the buckwheat kernels, and when stored for a long time, the fragrance will be easily lost, and the fragrance of the palm will gradually decrease, and the best flavor cannot be maintained; (2) ) When making buckwheat pasta, the chaff and bran are not ground fine enough, and the taste is occasionally rough; (3) The traditional production method can only make a plate of 6 catties each time, which cannot be mass-produced; (4) The water content of Guanzhang is high, and the high temperature in summer is easy to spoil and deteriorate. Even if preservatives are added according to the national standard, the total number of colonies and E. coli will not exceed the standard within 8 hours at most in a high temperature environment above 30°C

In addition, in the past, aluminum pots were used in the production of family workshops. After a long time, it is easy to cause food aluminum to exceed the standard, which cannot guarantee food safety.