Nut crusty pancake and processing method thereof

Abstract

The invention relates to a nut crusty pancake and a processing method thereof, and belongs to the field of food processing. The processing method includes the steps that nuts are squeezed, and nut residues and nut oil are obtained; main materials and auxiliary materials are mixed, primary fermentation is carried out, the nut residues are added, secondary fermentation is carried out, and second dough is obtained; the surface of the second dough is brushed with part of the nut oil, baking is carried out, and the nut crusty pancake is obtained. The main materials include, by weight, 10-20 parts of vital wheat gluten, 40-50 parts of flour, 30-40 parts of corn starch, 10-20 parts of fermentation agent and 80-120 parts of water; the auxiliary materials include, by weight, 4-8 parts of salt, 5-10 parts of sugar, 3-5 parts of food gum, 0.5-1 part of sodium hexametaphosphate, 0.8-1.2 parts of azodicarbonamide and 1-3 parts of monoglyceride. The processing method is simple and easy to implement and control, and large-scale production can be achieved; the nut crusty pancake obtained with the processing method is excellent in flavor and taste, high in nutritive value and not likely to cause internal heat.

Description

technical field [0001] The invention relates to the field of food processing, and in particular to a nut pan and a processing method thereof. Background technique [0002] Nang is the most important characteristic noodle dish of the Uighurs in Xinjiang. It is loved by people of all ethnic groups for its crispy and crispy texture. Nang, as a traditional food, is the material guarantee for the survival and reproduction of the Uyghur people. There are proverbs in the Uyghur people, "You can live without vegetables for a day, but you can't live without naan for a day", "Fish live on water. People live on naan", which shows that important position in its food. [0003] Although naan is a traditional food of the Uyghur people, it is very common to eat, but there are not many researches on the production process of naan. There are many kinds of existing Nang, about more than 50 kinds, mainly meat Nang, oily Nang, Wowo Nang, sliced ​​Nang and sesame Nang. According to the differe...

AI Technical Summary

Problems solved by technology

[0004] But at present, most of the naans add a lot of oil in the production process, which not only increases the production cost, but also increases the fat content of the naan

In addition, in order to prolong the storage time of the naan on the market, the water content is usually low. If the eater eats a little more, the mouth will feel dry and it will easily lead to getting angry.

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