Anti-cracking quick-frozen hand-grasped pancake and preparation process thereof

Abstract

The invention discloses an anti-cracking quick-frozen hand-grasped pancake and a preparation process thereof. According to the preparation process, through the mode of controlling the water adding amount, the water adding temperature, the oil adding amount and the dough kneading mode, the hand grasping pancake can be chewy, tough, crispy, fragrant and soft; rapid cooling is conducted after oil brushing, so that rapid solidification of mixed oil is promoted, oil loss is reduced, meanwhile, fragrance and taste of the hand-grasped pancake are reserved, and quality of the hand grasping pancake isgood; and the main raw materials of the mixed oil are lard oil and palm oil, and when fatty acid monoglyceride and lecithin are jointly added into the lard oil and the palm oil and stirring is carriedout at a high speed, the obtained mixed oil is good in emulsifying effect and is free of layering, so that the quick-frozen hand-grasped pancake made from the mixed oil is not prone to cracking. According to the preparation process, dough kneading and pressing equipment is used for uniformly mixing raw materials, so that the obtained dough is good in chewiness, quality of the hand-grasped pancakeis further improved, meanwhile, working efficiency is improved, and production cost is reduced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an anti-cracking quick-frozen finger cake and a preparation process thereof. Background technique [0002] With the acceleration of people's life rhythm, people are pursuing convenience and quickness while pursuing delicious food. Quick-frozen food has the characteristics of ready-to-eat after thawing or simple processing and eating after thawing. And with the rapid development of the diversification, variety and specifications of quick-frozen food, quick-frozen food has entered the homes of ordinary people and has become an integral part of three meals a day, especially the staple food and meat products that are convenient for consumption. The focus of food development. Finger cakes originated in Taiwan are deeply loved by consumers due to their crispy taste. As a convenient leisure product, quick-frozen finger cakes have been developed and promoted by many manufacturers and have...

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the above-mentioned technical problems, the object of the present invention is to provide an anti-cracking quick-frozen finger cake and its preparation process: (1) by controlling the amount of water added, the temperature of water added, the amount of oil added, and the way of kneading, the finger cake can be made Chewy, chewy, crispy and soft. At the same time, the preparation process quickly cools down after brushing the oil, which promotes the rapid solidification of the mixed oil. At the same time, the main raw materials of the mixed oil are lard and palm oil, and mono fatty acids are added to it Glyceride and lecithin make the emulsification effect of the prepared mixed oil good without stratification, so the quick-frozen finger cake made of the above-mentioned mixed oil is not easy to crack, which solves the problem that the existing quick-frozen finger cake is taken out and cooked. It is simple and convenient to use, but it is easy to crack during the frying process, and the integrity is poor, which affects the appearance; (2) Mix all-purpose flour and tapioca modified starch from the feeding hopper of the noodle making and pressing equipment, and enter through the transfer pipe In the mixing chamber, the all-purpose flour and tapioca modified starch are stirred by the first stirring rod and the second stirring rod. After mixing evenly, open the reversing door and add chicken essence, mixed liquid and mixed oil from the feeding port, and pass through the first stirring rod and the second stirring rod. 2. Stir continuously with the stirring rod, and when the dough is finished, turn off the driving motor, and after resting the reconciled noodles to wake up the dough, start the driving motor to make the first pressing roller and the second pressing roller rotate, and turn the operating lever to make the second pressing roller rotate. The first flap and the second flap are placed obliquely in the inner cavity of the mixing chamber, so that the wake-up noodles fall into the first pressing roller and the second pressing roller and pass through the first pressing roller and the second pressing roller. The noodle roller is pressed into a thin noodle, which solves the cumbersome process of making noodle in the existing preparation method and the problems of low work efficiency; (3) the driven pulley is driven by the driving motor and the belt to rotate through the driving motor, so that the first The second steering gear rotates counterclockwise, thereby realizing the clockwise rotation of the second stirring gear and the second pressing surface gear, which in turn drives the counterclockwise rotation of the first pressing surface gear and the first stirring gear, thereby realizing the first stirring rod, the second pressing surface gear The two stirring rods both rotate toward the center line, and the first pressing roller and the second pressing roller both rotate toward the center line, which solves the problem of the high price of the existing equipment for kneading and pressing noodles for frozen finger cakes. high cost problem

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