Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Deep-fried dough cake and its making process

An oil cake, a new type of technology, applied in the direction of oil/fat baking, etc., can solve the problems of poor taste, poor taste, poor nutrition, simple ingredients, etc., and achieve the effect of golden color, rich nutrition and good taste

Inactive Publication Date: 2006-10-18
王洪君
View PDF0 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional oil cakes generally have the problems of simple ingredients, crude production, poor nutrition, poor taste and mouthfeel, and need further improvement

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The novel oil cake of the present invention is made of flour and dough, after being rolled, diced green onion and cooking oil are added, after being folded, it is rolled into a noodle cake, and then baked. The weight ratio of the raw materials is as follows:

[0017] 50% wheat flour, 10% peanut oil, 2% egg, 4% green onion, 8% carrot juice, 0.5% sesame, 1% salt, 6% rice flour, 6.5% millet flour, 6% sorghum flour, 2% buckwheat flour and Soy flour 4%.

[0018] Preparation method: cut the shallots into diced green onions, weigh the flour and mix them evenly for later use; put the carrot juice, salt and broken eggs into the water and stir, then add the mixed flour to form a dough, let the dough stand for 4 minutes, and then put After the dough is rolled, add diced green onion and peanut oil, fold it and let it rest for 6 minutes to continue rolling the dough. Sprinkle sesame seeds on the surface of the dough, fold the sesame noodles outside, and bake in an electric baking pa...

Embodiment 2

[0020] The novel oil cake of the present invention is made of flour and dough, after being rolled, diced green onion and cooking oil are added, after being folded, it is rolled into a noodle cake, and then baked. It is characterized in that the weight percentage ratio of raw materials is:

[0021] Wheat flour 53%, peanut oil 9.2%, eggs 2%, onion 3.5%, vegetable juice 7.5%, sesame 0.6%, salt 0.8%, rice flour 5.4%, millet flour 7%, sorghum flour 5%, buckwheat flour 3% and Soy flour 3%.

[0022] Preparation method: cut the shallots into diced green onions, weigh and mix the flours evenly for later use; put the carrot juice, salt and broken eggs into the water and stir, then add the mixed flour to form a dough, let the dough stand for 5 minutes, and then put After the dough is rolled, add minced green onion and peanut oil, fold it and let it rest for 5 minutes to continue rolling the dough. Sprinkle sesame seeds on the surface of the dough, fold the sesame noodles outside, and bak...

Embodiment 3

[0024] The novel oil cake of the present invention is made of flour and dough, after being rolled, diced green onion and cooking oil are added, after being folded, it is rolled into a noodle cake, and then baked. It is characterized in that the weight percentage ratio of raw materials is:

[0025] Wheat flour 52%, peanut oil 11%, egg 1%, onion 5%, carrot juice 9%, sesame 0.5%, salt 1%, rice flour 5.5%, millet flour 5%, sorghum flour 4%, buckwheat flour 1% and Soy flour 5%.

[0026] Preparation method: cut the shallots into minced green onions, weigh and mix the flours evenly for later use; put the carrot juice, salt and broken eggs into the water and stir, then add the mixed flour to form a dough, let the dough stand for 4.5 minutes, and then put After the dough is rolled, add minced green onion and peanut oil, fold it and let it rest for 7 minutes to continue rolling the dough. Sprinkle sesame seeds on the surface of the dough, fold the sesame noodles outside, and bake in an ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to one kind of improved deep-fried dough cake and its making process, and belongs to the field of food making technology. The making process includes kneading dough, rolling, adding crushed scallion and edible oil, folding, rolling and baking. The material includes wheat powder, edible oil, egg, scallion, vegetable juice, sesame, salt, rice powder, millet powder, kaoliang powder, buckwheat powder and soybean powder in certain weight proportion. The deep-fried dough cake has rich nutritious components, good taste and simple making process.

Description

technical field [0001] The invention relates to an improved oil cake and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Oil cake is a kind of traditional food for many years, very popular among people. However, the traditional oil cakes generally have the problems of simple ingredients, crude production, poor nutrition, poor taste and mouthfeel, and need further improvement. Contents of the invention [0003] The purpose of the present invention is to provide a novel oil cake and its preparation method, which are rich in nutrition, good in taste and texture, and the preparation method is scientific, reasonable, simple and easy to implement. [0004] The novel oil cake of the present invention is made of flour and dough, after being rolled, diced green onion and cooking oil are added, after being folded, it is rolled into a noodle cake, and then baked. The weight ratio of the raw materials is as follows: [0005] 40-6...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21B5/08
Inventor 王洪君李明霞
Owner 王洪君
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com