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Five-element pancake and making method thereof

A paper cake and five-element technology, applied in the field of five-element paper cake and its production, can solve the problems of short storage period, rough taste, thick pancake, etc., and achieve the effect of long shelf life and storage period, sweet and delicate taste, and fast heating speed

Active Publication Date: 2013-11-13
田秋枫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the difference in raw material composition and processing methods, there are many shortcomings and deficiencies in the pancakes sold on the market, which are embodied in: 1. the processing technology is simple and unhygienic; Thick, rough taste; ③Short storage period, not suitable for long-distance sales; ④Low added value, difficult to upgrade products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] ①. Select raw materials. According to the ratio of the above raw materials, select 75kg of rice, 5kg of soybeans, and 20kg of mung beans and mix them evenly, then weigh 20kg of mixed raw materials, wash them, soak them for 24 hours, and make them into raw materials for use; another 80kg of mixed raw materials are cleaned and steamed 44 minutes, after cooking, let it cool down for 2 hours, and make the clinker.

[0024] ② Stir and grind, mix and stir 20kg of raw material and 80kg of clinker in the above ① for 1 hour, and grind into a paste.

[0025] ③. Fermentation. The ground raw materials in ② above are put into a fermenter for fermentation. The temperature of the fermentation is 15° C., and the fermentation time is 12 hours.

[0026] ④ Secondary grinding, the fermented raw materials are subjected to secondary grinding to achieve a fine paste.

[0027] ⑤. For cake making, commonly used spreading tools and traditional manual operation methods are used for spreading and...

Embodiment 2

[0030] ①. Select raw materials. According to the ratio of the above raw materials, select 75kg of rice, 5kg of soybeans, and 20kg of red beans, mix them evenly, then weigh 20kg of mixed raw materials, wash them, soak them for 24 hours, and make them into raw materials for use; the other 80kg of mixed raw materials are cleaned and steamed 44 minutes, after cooking, let it cool down for 2 hours, and make the clinker.

[0031] ② Stir and grind, mix and stir 20kg of raw material and 80kg of clinker in the above ① for 1 hour, and grind into a paste.

[0032] ③. Fermentation. The ground raw materials in ② above are put into a fermenter for fermentation. The fermentation temperature is 16° C., and the fermentation time is 14 hours.

[0033] ④ Secondary grinding, the fermented raw materials are subjected to secondary grinding to achieve a fine paste.

[0034] ⑤. For cake making, commonly used spreading tools and traditional manual operation methods are used for spreading and making c...

Embodiment 3

[0037] ①. Select raw materials, select 75kg of rice, 5kg of soybeans, and 20kg of black beans according to the ratio of the above raw materials, mix them evenly, then weigh 20kg of mixed raw materials, wash and soak

[0038] After 24 hours, make raw materials for use; another 80kg of mixed raw materials are cleaned and cooked for 44 hours

[0039] Minutes, after cooking, let it cool down for 2 hours, and make clinker.

[0040] ② Stir and grind, mix and stir 20kg of raw material and 80kg of clinker in the above ① for 1 hour, and grind into a paste.

[0041] ③. Fermentation. Put the ground raw materials in the above ② into a fermenter for fermentation. The temperature of the fermentation is 17° C., and the fermentation time is 15 hours.

[0042] ④ Secondary grinding, the fermented raw materials are subjected to secondary grinding to achieve a fine paste.

[0043] ⑤. For cake making, commonly used spreading tools and traditional manual operation methods are used for spreading a...

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PUM

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Abstract

The invention relates to a making method of pancake-like food, in particular to five-element pancake and a making method thereof. The five-element pancake is mainly prepared from rice, soybean, green grain, red grain, black rain and other wide or yellow grain by the six steps such as raw material selecting, stirring and grinding, grinding for the second time, cake making and braising and packaging. The invention complies with the principle of matching of five colors and five flavors with the five organs, which is mentioned in Inner Canon of Yellow Emperor, and the five-element pancake which is mainly prepared from grains such as rice, soybean, yellow millet or yellow corn, black soya bean or black rice, mung bean, ormosia and white kidney bean has food therapy health-care function and can improve physical fitness and prolong people's life if being taken for a long term.

Description

technical field [0001] The invention relates to a manufacturing method of pancake-like food, in particular to a five-element paper cake and a manufacturing method thereof. Background technique [0002] Pancakes are one of the traditional foods in our country. They are made of mixed noodles that have been mixed into a paste. They are mostly made of coarse grains and fine noodles. After being baked into a cake, it has less moisture and is drier. It looks like cowhide. It can be thick or thin, easy to stack, has a chewy taste, and can withstand hunger after eating. Generally round, loose and porous. In my country, pancakes in Shandong and other places are more famous. Shandong pancakes originated from Mount Tai. Taishan pancakes are fermented with the famous Taishan water before processing. They taste slightly sour, soft and delicious. It is as thin as paper, less moisture, and storage-resistant. It is a long-known traditional food. [0003] At present, there are two ways t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00
Inventor 田秋枫
Owner 田秋枫
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