Fried vegetable cake with good eating taste and preparation method thereof

Abstract

The invention discloses a fried vegetable cake with a good eating taste. The fried vegetable cake is prepared through the steps of material washing, mixing, material frying, primary grinding, secondary grinding, vegetable material preparation, material mixing, cake frying and plate placing. 10 jin of Sichuan pepper, 1 jin of anise, 2 liang of fennel, 2 liang of cortex cinnamomi, 2 liang of fructustsaoko, 2 liang of rhizoma kaempferiae, 2 liang of radix angelicae, 2 liang of branches, 2 liang of bay leaves and 1 liang of clove are put into a container to be flushed; the flushed materials are dried by a warm air blower; the dried materials are mixed uniformly; the mixed materials are ground into powder; and the produced powder is matched with cumin powder to serve as an ingredient. Comparedwith a traditional mode that only edible salt serves as the ingredient, the mode has the advantage that the taste is better; the Sichuan pepper serves as a main material of the ingredient, and unsaturated fatty acid with the content that reaches up to 78% is contained in the Sichuan pepper, so that the effects of regulating blood fat, clearing thrombus and regulating immunity can be achieved; andthe nutritional components of the whole fried vegetable cake are greatly added, so that the fried vegetable cake can be suitable for people of all ages to eat.

Description

technical field [0001] The invention relates to the technical field of fried vegetable cake processing, in particular to a fried vegetable cake with good edible taste and a preparation method thereof. Background technique [0002] Vegetable pancakes are a food composed of cakes and vegetables. The cake part is mainly composed of flour and eggs, and the vegetable part is added according to your own preferences. It is a common food. [0003] There are certain deficiencies in the processing of the existing vegetable pancakes. First of all, when the existing vegetable pancakes are prepared, vegetables, meat, edible salt and edible oil are simply added, which makes the vegetable pancakes poor in taste and nutritious. The value is also relatively poor; secondly, the traditional vegetable pancakes are fried together with the thin noodles, so that when the thin noodles are cooked, the side dishes are heated and overcooked, on the one hand, the internal nutrition of the side dishes i...

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of fried vegetable pancake with good edible taste, which solves the problem that when the existing vegetable pancake is prepared, only vegetables, meat, edible salt and edible oil are simply added, so that the taste of the vegetable pancake is poor, and The nutritional value is also relatively poor; secondly, the traditional vegetable pancakes are fried together with the thin noodles, so that when the thin noodles are cooked, the side dishes are overcooked by heating, on the one hand, the interior of the side dishes is damaged Nutrition, on the other hand, also reduces the taste of the side dishes; in addition, when pancakes are generally cooked directly with high heat, but because the pancakes are heated too quickly, if you want to avoid the pancakes If the dough of the electric baking pan is not battered, it is necessary to take out the vegetable pancakes as soon as possible. However, due to the fast heating speed and short time, the inner layer of the vegetable pancakes will be heated insufficiently, or even undercooked, which will greatly affect the technical problems of the taste. In the present invention, 10 jin of Chinese prickly ash, 1 jin of anise, 2 liang of cumin, 2 liang of cinnamon, 2 liang of grass fruit, 2 liang of kaempferia, 2 liang of Angelica dahurica, 2 liang of branches, 2 liang of fragrant leaves, and 1 liang of clove Place them in containers for rinsing. After rinsing, use a heater to dry each ingredient. After drying, mix them evenly. After mixing, grind them into powder. The resulting powder is mixed with cumin powder as an ingredient. Compared with the traditional one that only uses edible salt As an ingredient, the taste is better, and the pepper is used as the main ingredient. The pepper contains up to 78% of unsaturated fatty acids, which can regulate blood lipids, clear blood clots and immune regulation, greatly increasing the whole vegetable pancake. The nutritional content of the ingredients; use, 10 catties of pepper, 1 catty of anise, 2 taels of fennel, 2 taels of cinnamon, 2 taels of grass fruit, 2 taels of kaempferia, 2 taels of Angelica dahurica, 2 taels of branches, 2 taels of fragrant leaves, and 1 tael of cloves Put it into a large iron pot without oil or water, and dry-fry it on low heat for 20-40 minutes to form clinker, which can avoid the phenomenon that the ingredients are easy to deteriorate after contacting oil and water, and increase the shelf life of the ingredients. It is easy to use; 5 parts of potatoes and 5 parts of carrots are shredded and fried until 7 mature for later use, and 5 parts of pork and 5 parts of beef are cut into pieces and fried until 9 mature for later use. The ingredients are heated and overcooked, which causes the loss of nutrients inside the ingredients, and at the same time avoids the phenomenon that the ingredients are overcooked and affects the taste of the food; the pancake time is 3-5 minutes, and the heating temperature of the electric baking pan is 1-3 minutes before. 50-70°C, and in the last 3-5 minutes, the heating temperature of the electric baking pan is 70-100°C for pancakes, which can avoid excessive heating speed, which will cause the phenomenon of burnt smell on the side of the thin noodle cake that is attached to the electric baking pan , It also avoids the phenomenon that the center of the vegetable pancake cannot be cooked due to too fast heating speed, so that the whole vegetable pancake is heated evenly inside and outside, which greatly improves the taste of the vegetable pancake