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Microwave refrigerated dough for making crisp pancake and its making method

A microwave freezing and dough technology, applied in the field of food processing, can solve the problems that the production equipment occupies a large area, is not conducive to the health of consumers, and has high investment costs, and achieves the effects of improving product quality, not producing carcinogens, and simple processing methods.

Inactive Publication Date: 2007-02-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of processing technology requires production equipment to occupy a large area, high investment cost, and takes a long time and consumes a lot of energy, so the production is more troublesome and inconvenient, and waste heat is wasted after production.
[0004] Moreover, synthetic compounds such as preservatives and antioxidants need to be added to prevent its deterioration during the manufacturing process, which is not conducive to the health of consumers and increases costs.
Moreover, the quality of the product will decrease during the storage process, especially the brittleness will be reduced due to the damp and softness, and it will be easily damaged and broken during transportation. Therefore, baking in traditional ovens cannot satisfy modern consumers' needs for convenient and fresh food. needs

Method used

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  • Microwave refrigerated dough for making crisp pancake and its making method

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Experimental program
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Effect test

Embodiment 1

[0021] Its composition and proportioning are by (weight percentage) in the embodiment of the present invention:

[0022] In the embodiment of the present invention, first mix and cook: take japonica rice flour: 41.0, potato starch: 3.0, almond flour: 10.0, glutinous rice flour: 10.0, salt: 1.5, chicken essence: 1.5 and mix evenly into the cooking pot Internal cooking, add a certain amount of water: 41.0 airtight, heating temperature: 105 ° C, heating time: 10min, the water content of the cooked rice ball should reach 40% by weight;

[0023] Cooling and kneading: Take the hot rice balls out of the cooking pot, cool them with running water, the water temperature is preferably 35°C, and knead them by hand until the rice balls have a uniform texture, so that the rice balls have good elasticity and a smooth surface;

[0024] Tablet forming, one-time drying: the kneaded rice ball is rolled into a 2mm thick cake dough on a roll forming machine. Dry at 70°C for 1.5h until the moistur...

Embodiment 2

[0027] Embodiment two: its composition and proportioning are by (weight percentage) in the embodiment of the present invention:)

[0028] In the embodiment of the present invention, first mix and cook: take japonica rice flour: 42.5, potato starch: 2.5, almond flour: 8.5, glutinous rice flour: 8.5, salt: 1.1, chicken essence: 1.1 and mix evenly into the cooking pot Internal cooking, adding a certain amount of water: 36.5 airtight, heating temperature: 113 ° C, heating time: 13 minutes, the water content of the cooked rice ball should reach 43% by weight;

[0029] Cooling and kneading: Take the hot rice balls out of the cooking pot, cool them with running water, the water temperature is preferably 38°C, and knead them by hand until the rice balls have a uniform texture, so that the rice balls have good elasticity and a smooth surface;

[0030] Tablet molding, one-time drying: the uniformly kneaded rice dough is rolled into a 2.3mm thick cake dough on a roll forming machine, dri...

Embodiment 3

[0033] Embodiment three: its composition and proportioning are by (weight percentage) in the embodiment of the present invention:

[0034] In the embodiment of the present invention, first mix and cook: take japonica rice flour: 44.0, potato starch: 2.0, almond flour: 7.0, glutinous rice flour: 7.0, salt: 0.7, chicken essence: 0.7 and mix evenly into the cooking pot Internal cooking, adding a certain amount of water: 32.0 airtight, heating temperature: 120, heating time: 15min, the water content of the cooked rice ball should reach 45% by weight;

[0035] Cooling and kneading: Take the hot rice balls out of the cooking pot, cool them with running water, the water temperature is preferably 40°C, and knead them by hand until the rice balls have a uniform texture, so that the rice balls have good elasticity and a smooth surface.

[0036] Tablet forming, one-time drying: the uniformly kneaded rice dough is rolled into a 2.5mm thick cake dough on a roll forming machine, dried at 72...

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Abstract

A frozen dough for roasting crisp cake by microwave is prepared from non-glutinous round-grained rice flour, potato starch, almond powder, glutinous rice flour, salt, chicken extract and water through mixing, steaming, cooling, kneading, pressing to become sheet, drying, laying aside, drying and freezing.

Description

technical field [0001] The invention relates to a microwave frozen leisure shortbread dough and a manufacturing method thereof, in particular to processing the leisure shortbread by freezing and microwave baking, and belongs to the technical field of food processing. Background technique [0002] Today, with the rapid development of refrigeration technology, frozen dough is gradually accepted by the baking industry due to its convenience and large-scale production. Frozen dough, that is, the application of freezing and refrigerating technology, after the raw materials are weighed, mixed with water to form a dough, the dough is frozen, and then refrigerated; when used, it only needs to be thawed, put into the oven and baked to obtain fresh baked food products. This not only realizes the "freshly baked and sold" can provide consumers with fresh products at any time, but also greatly reduces the economic losses caused by the unstable quality of baked goods, short shelf life and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D6/00
Inventor 黄卫宁段立李先玉袁永利
Owner JIANGNAN UNIV
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