Welsh onion-flavor pressed cakes and preparation method thereof

A production method and aroma technology, which are applied in the directions of baking, baked food with modified ingredients, dough processing, etc., can solve the problems of single taste of pressed cakes and cannot meet the eating needs of people with different tastes, and achieve good health and good taste. Taste, effect at a reasonable price

Inactive Publication Date: 2018-03-30
SHANXI SANLAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing pressed cakes have a single taste and cannot meet the eating needs of people with different tastes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A green onion-flavored pressed cake, the raw materials of which include wheat flour, green onions and compound blended palm oil, the parts by weight are respectively: 80 parts of wheat flour; 100 parts of green onions; 6 parts of compound blended palm oil.

[0020] The blended palm oil contains the following components: corn oil, palm oil and linseed oil, the ratio of corn oil, palm oil and linseed oil is 5:2:1.

[0021] The making method of pressed cake comprises the following steps:

[0022] S1. Mince the white part of the scallion and fry it. After frying, filter out the white part of the scallion to obtain scallion oil;

[0023] S2. Juicing the green onion leaves with water to obtain green onion juice; (the ratio of green onion to water is 1:1)

[0024] S3, add scallion juice to the wheat flour, stir and wake up the noodles;

[0025] S4. Add scallion oil and blended palm oil while stirring after waking up the noodles to make batter;

[0026] S5. Put the batter in...

Embodiment 2

[0028] A green onion-flavored press cake, the raw materials of which include wheat flour, scallions and compound blended palm oil, the parts by weight are respectively: 100 parts of wheat flour; 80 parts of green onions; 7 parts of compound blended palm oil.

[0029] The blended palm oil contains the following components: corn oil, palm oil and linseed oil, the ratio of corn oil, palm oil and linseed oil is 5:2:1.

[0030] The making method of pressed cake comprises the following steps:

[0031] S1. Mince the white part of the scallion and fry it. After frying, filter out the white part of the scallion to obtain scallion oil;

[0032] S2. Juicing the green onion leaves with water to obtain green onion juice; (the ratio of green onion to water is 1:1)

[0033] S3, add scallion juice to the wheat flour, stir and wake up the noodles;

[0034] S4. Add scallion oil and blended palm oil while stirring after waking up the noodles to make batter;

[0035] S5. Put the batter into th...

Embodiment 3

[0037] A green onion-flavored pressed cake, the raw materials of which include wheat flour, scallions and compound blended palm oil, the parts by weight are respectively: 120 parts of wheat flour, 120 parts of green onions, and 10 parts of compound blended palm oil.

[0038] The blended palm oil contains the following components: corn oil, palm oil and linseed oil, the ratio of corn oil, palm oil and linseed oil is 5:2:1.

[0039] The making method of pressed cake comprises the following steps:

[0040] S1. Mince the white part of the scallion and fry it. After frying, filter out the white part of the scallion to obtain scallion oil;

[0041] S2. Juicing the green onion leaves with water to obtain green onion juice; (the ratio of green onion to water is 1:1)

[0042] S3, add scallion juice to the wheat flour, stir and wake up the noodles;

[0043] S4. Add scallion oil and blended palm oil while stirring after waking up the noodles to make batter;

[0044] S5. Put the batter...

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PUM

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Abstract

The invention belongs to the technical field of foods, and particularly relates to welsh onion-flavor pressed cakes and a preparation method thereof. The cakes comprise the following raw materials inparts by weight: 80-120 parts of wheat flour, 180-240 parts of welsh onions and 6-10 parts of compound blend palm oil. The raw materials are added with the welsh onions, and reasonable proportioning is carried out, and fistular onion stalk is fried with oil, so that the cakes have high nutritive value while meeting the taste requirements of public consumption people. After cake production is finished, the pure welsh onion flavor is reserved, and the effect of the welsh onion is played to the best.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a green onion-flavored pressed cake and a preparation method thereof. Background technique [0002] Pressed cake is a unique traditional farm food in Jinzhong area of ​​Shanxi Province. Hold the pressed cake up to the sun, and you can see the sunlight penetrate the pancake, making the whole cake appear transparent. At the crack of the cake, there are faint traces of two paper-like pancakes sticking together, indicating their special experience of being "pressed". Put it in your mouth and take a bite, and the crunchy sound of breaking will be transmitted to your ears through your mouth. You don't need any ingredients or snacks, just chew this cake purely, and you will be able to bring the ultimate enjoyment to your taste buds. [0003] But existing pressed cake taste is single, can not satisfy the eating demand of crowd of different tastes. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/14
CPCA21D2/14A21D2/36A21D13/06
Inventor 麻晓峰
Owner SHANXI SANLAI FOOD
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