Processing technology of scallion pancakes

A processing technology and scallion pancake technology, applied in the field of scallion pancake processing technology, can solve the problems of good sales, tired taste, lack of bright spots, etc., and achieve the effect of improving taste and better taste experience

Inactive Publication Date: 2020-07-14
ZHENGZHOU INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the methods of scallion pancakes in the market have their own characteristics. For example, sauce pancakes and scallion pancakes are selling well, but they lack outstanding highlights. After a period of time, the audience will feel tired of the taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing technology of scallion pancake, comprising the following steps:

[0020] 1. Put 10 catties of flour, 7 g of high-sugar yeast, 110 g of baking milk powder, 120 g of white sugar, and 25 g of double-acting aluminum-free baking powder into a basin, stir well, add 7.3 catties of pure water, and knead the flour into a surface Cover the smooth dough with a damp cloth and ferment at 25°C for 30 minutes to form a fermented surface;

[0021] 2. Remove the outer skin of the Shandong steel scallion, wash it, and place it at room temperature at 25°C for 5 hours to evaporate the water. Cut the white scallion into 1-2mm scallion segments, and the green scallion into chopped green onion. Stir the white scallion and chopped green onion evenly and place them in a drain basin for later use.

[0022] 3. 40 grams of Weiqun brand refined salt, 30 grams of Wang Shouyi Shisanxiang, 150 grams of Tiantianwang Chicken Essence, 10 grams of Qingdao Ruixiangyuanwei flavor, 32 grams of Xi...

Embodiment 2

[0027] A processing technology of scallion pancake, comprising the following steps:

[0028] 1. Put 9 catties of flour, 6.5 g of high-sugar yeast, 100 g of baking milk powder, 100 g of sugar, and 22 g of double-acting aluminum-free baking powder into a basin, stir well, add 7.1 catties of pure water, and knead the flour into a surface Smooth dough, covered with a damp cloth, and fermented at 25°C for 25 minutes to form a fermented surface;

[0029] 2. Remove the outer skin of the Shandong steel scallion, wash it, and place it at room temperature at 25°C for 5 hours to evaporate the water. Cut the white scallion into 1-2mm scallion segments, and the green scallion into chopped green onion. Stir the white scallion and chopped green onion evenly and place them in a drain basin for later use.

[0030] 3. 35 grams of Weiqun brand refined salt, 27 grams of Wang Shouyi Shisanxiang, 135 grams of Tiantianwang Chicken Essence, 9 grams of Qingdao Ruixiangyuanwei flavor, 28 grams of Xingma...

Embodiment 3

[0035] A processing technology of scallion pancake, comprising the following steps:

[0036] 1. Put 11 catties of flour, 7.5 g of high-sugar yeast, 120 g of baking milk powder, 130 g of white sugar, and 27 g of double-effect aluminum-free baking powder into a basin, stir well, add 7.4 catties of pure water, and knead the flour into a surface Smooth dough, covered with a damp cloth, and fermented at 25°C for 35 minutes to form a fermented surface;

[0037] 2. Remove the outer skin of the Shandong steel scallion, wash it, and place it at room temperature at 25°C for 5 hours to evaporate the water. Cut the white scallion into 1-2mm scallion segments, and the green scallion into chopped green onion. Stir the white scallion and chopped green onion evenly and place them in a drain basin for later use.

[0038] 3. 44 grams of Weiqun brand refined salt, 33 grams of Wang Shouyi Shisanxiang, 165 grams of Tiantianwang Chicken Essence, 11 grams of Qingdao Ruixiangyuan flavor essence, 35 gr...

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PUM

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Abstract

The invention discloses a processing technology of scallion pancakes. The processing technology includes the following steps: one, making a fermented dough; two, removing the outer skins of scallionsto clean, cutting scallion whites into segments, and cutting scallion greens into chopped scallions; three, making seasoner for later use; four, taking the chopped scallions and the seasoner to uniformly stir to place for 5 min, and taking the mixture for later use after the chopped scallions and the seasoner are fully mixed; five, making pancakes; and six, baking the pancakes in an electric baking pan until both sides of the pancakes become golden yellow. Through the processing technology, the scallion pancakes can be crispy on the outside and soft on the inside, strong in scallion fragranceand better in taste experience; improvement is performed on the fermented dough, high-sugar yeast and special milk powder are added, and the proportioning of flour and water is bold in innovation, sothat the taste after the dough is fermented can be greatly improved; innovation is performed on the selection, using amount and knife skill of the scallions, the rolling of the scallions and the cakescan be improved, and the effects of scallion fragrance in the dough can be enhanced; and through the innovation of the seasoner of the scallion pancakes and the proportioning of the seasoner, the sweet and salty taste, fragrance, taste and aftertaste of the scallion pancakes can be more excellent.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of scallion pancake. Background technique [0002] Scallion pancake is a traditional food in my country. It is available everywhere. It tastes fragrant and salty. The main ingredients are flour and chopped green onion. It is a common food on the street and in night markets. The key technical point of green onion pancakes lies in the ratio of yeast, milk powder and other ingredients and seasonings. There are various production methods of scallion pancakes, and the production methods and flavors vary from person to person. Most of the existing scallion pancakes are fermented by simple yeast, and the dough is mainly made by traditional methods. It is difficult to break through the existing scallion pancakes. Softness and taste experience. There is still a lot of room for scallion pancakes in terms of dough fermentation, production techniques, additi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/00A21D2/34
CPCA21D2/00A21D2/34A21D13/80
Inventor 曹勇王芳李寒露孟子昂衡利冰蔡星寒赵艺淇
Owner ZHENGZHOU INST OF TECH
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