Recipe and manufacturing method of scallion pancake

Abstract

This invention relates to a recipe and manufacturing method for a type of scallion pancake. The recipe includes flour and seasoning powder, which comprises refined salt, granulated sugar, brown sugar, monosodium glutamate, white sesame seeds, white pepper, and baking powder. The manufacturing method includes a flour storage control method, a mixing step, a shaping step, and a pressing step. This includes flour maturation and cultivation, maintaining the gluten content of the flour, gluten training, improving flour water retention, forming a thin film and gluten membrane in the dough, a hot oil scalding process, two proofing steps, and a thinning step. This invention, through multiple gluten training of the flour and the use of a better proportion of blended oil in the hot oil scalding process, can increase the layering of the scallion pancake. Furthermore, the proofing and automated rolling processes increase the richness of the layers, resembling a thousand-layer pulled silk, reducing labor waste. The use of high-quality ingredients results in a clean, crisp, multi-layered texture, a rich and long-lasting aftertaste, enhancing the flavor profile and creating a greater contrast.

Description

Technical Field

[0001] This invention relates to a recipe for scallion pancakes and its manufacturing method, specifically that it can increase the richness of the layers of scallion pancakes, making them resemble thousand-layer pulled silk, and making the scallion pancakes clean, crisp, and with a rich and obvious aftertaste when eaten, enhancing the taste, creating a large taste contrast, and increasing the multi-layered sensation. Prior Technology

[0002] The common methods for making scallion pancakes involve adding hot water to flour and stirring, then kneading the flour and hot water into a dough. After letting it rest for a while, the dough is flattened into a sheet, coated with salad oil, sprinkled with salt and chopped scallions, and then rolled up. When frying, the dough is first flattened before being fried to obtain the scallion pancake.

[0003] The existing common methods for making scallion pancakes have at least the following shortcomings:

[0004] 1. The wrong ratio of seasoning oil results in poor texture of the scallion pancake.

[0005] 2. In order to shorten the production time and increase output, the proofing process was simplified, which reduced the richness of the layers in scallion pancakes.

[0006] 3. In order to reduce costs, the taste is relatively simple and lacks complexity. Summary of the Invention

[0007] In view of the above, the object of the present invention is to provide a recipe for scallion pancakes.

[0008] To achieve the above objectives, the recipe for the scallion pancake of the present invention includes dough and seasoning powder in a weight ratio of 1:0.57. The seasoning powder contains 32.00% salt, 9% granulated sugar, 16.00% brown sugar, 25% MSG, 3% white sesame seeds, 8% white pepper, and 7% baking powder.

[0009] Another object of the present invention is to provide a method for manufacturing a scallion pancake.

[0010] To achieve the above objectives, the present invention includes a flour storage control method, a mixing step, a forming step, and a pressing step. The flour storage control method involves placing the flour in an environment with a temperature of 18-24°C and humidity below 60% to allow for flour maturation and maintain its gluten content. The mixing step includes: a. Applying 80°C hot water to the flour to enhance its gluten development; b. Dissolving a seasoning powder containing salt, granulated sugar, brown sugar, MSG, white sesame seeds, white pepper, and baking powder in the hot water using a mixer; c. Adding the flour to the hot water containing the dissolved seasoning powder and mixing clockwise at a slow speed for approximately 3 minutes to further enhance the flour's gluten content and water retention; d. Adding 7°C cold water to the hot water containing the seasoning powder and flour and mixing for 7 minutes to form a dough, allowing the dough to develop a thin film and gluten; e. ... Pour the dough, which has a thin film and gluten and is heated to a high temperature, into a 60°C blended oil containing palm oil and soybean oil in a 1:1 ratio. Utilizing the different melting points of palm oil and soybean oil, a hot oil scalding process is performed. The dough is then slowly mixed with the blended oil for 2 minutes using a mixer, followed by a 3-minute high-speed mixer to increase the temperature. f. Before removing the dough from the heat, add salad oil to prevent it from sticking to the mixing container. g. Stop mixing and cover the dough with plastic wrap to prevent a skin from forming on the surface. h. Let the dough rest for 14 to 16 minutes for proofing, which activates the gluten, increases the gaps between flour molecules, and allows the dough to expand, improving the extensibility of the thin film and gluten. Shaping step a. Pour the dough into a dough mixer for shaping, which helps the extensibility of the thin film and gluten shrink. b. The dough is sequentially fed into four thinning machines via a conveyor belt to be thinned to 1mm, for use in dough stretching; c. The dough is then stretched outwards by a stretching machine to form a film with a thickness of 0.6 to 0.8mm. d. Stretch the dough to increase its width, then pass it through a forming conveyor to automatically apply oil and sprinkle chopped green onions on both the top and bottom surfaces; e. Cut the dough in half using a cutting and rolling device, roll it up, and let it rest for 14 to 16 minutes for a second proofing; f. Cut the dough rolls into segments of the required weight using a cutting device, ensuring that the oil and green onions are completely covered; g. The segments are automatically rolled into a spiral shape with both top and bottom film coverings for the pancake, then manually finished and placed in a fermentation box for relaxation and activation; Pressing steps: a. Use an automated pressing machine to press the pancake into multiple sheets; b. After setting the number of sheets on the automated pressing machine, manually remove them and place them on a trolley to transport them to a -18°C freezer for 11 to 12 hours.

[0011] This invention enhances the texture of scallion pancakes by using flour gluten development and a hot oil scalding process with a better ratio of blended oil.

[0012] This invention increases the richness of layers by resting the dough and automatically rolling it, making it resemble a thousand-layer pulled silk, while reducing labor waste.

[0013] This invention uses a combination of high-quality raw materials, resulting in a clean, crisp, multi-layered texture and a rich, noticeable, and long-lasting aftertaste when eating scallion pancakes. It can enhance the taste, create a large taste contrast, and improve the multi-layered texture.

[0014] Based on the aforementioned advantages, and in order to enable the review committee to further understand the present invention, the preferred embodiments are disclosed below. The composition of the present invention and the effects it achieves are described in detail below with reference to the drawings and reference numbers. Simple Explanation of the Diagram

[0015] Figure 1 is a schematic diagram of the raw materials and components of the scallion pancake formula of the present invention; and Figure 2 is a block diagram of the method for manufacturing the pancake according to the present invention. Implementation

[0016] The following describes the implementation of the present invention through specific embodiments. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. In addition, the present invention can also be implemented or applied through other different specific embodiments, and various modifications and changes can be made without departing from the spirit of the present invention.

[0017] Please refer to Figures 1 and 2. Figure 1 is a schematic diagram of the raw materials and components of the scallion pancake formula of the present invention; Figure 2 is a block diagram of the preparation method of the food composition for replenishing qi and blood of the present invention.

[0018] As shown in Figure 1, the recipe for the scallion pancake of the present invention includes flour 10 and seasoning powder 20 in a weight ratio of 1:0.57. The seasoning powder 20 contains 32.00% by weight of refined salt 21, 9% by weight of fine sugar 22, 16.00% by weight of brown sugar 23, 25% by weight of monosodium glutamate 24, 3% by weight of white sesame seeds 25, 8% by weight of white pepper 26, and 7% by weight of baking powder 27.

[0019] In an embodiment of the practical application of the scallion pancake recipe of the present invention, the flour 10 is selected from a single bag of flour weighing 2200 grams, and the seasoning powder 20 is selected in total weighing 1250 grams. The seasoning powder 20 is selected from the following ingredients: 400 grams of refined salt, 112.5 grams of fine sugar, 200 grams of brown sugar, 312.5 grams of monosodium glutamate, 37.5 grams of white sesame seeds, 100 grams of white pepper, and 87.5 grams of baking powder.

[0020] [, The effects and main principles of the ingredients and components selected in the scallion pancake formula of this invention are explained. , ]:

[0021] The seasoning powder 20 of this invention uses 25% by weight of MSG 24, mainly to make the aftertaste of the pancake rich, obvious and long-lasting.

[0022] The seasoning powder 20 of this invention uses 3% by weight of white sesame seeds 25, mainly to give the scallion pancakes a peanut-like texture and enhance the flavor.

[0023] The seasoning powder 20 of this invention contains 100 grams of white pepper 26, mainly to give the scallion pancakes a taste contrast, a smoky texture, and an enhanced flavor.

[0024] The seasoning powder 20 of this invention uses 87.5 grams of baking powder 27, which mainly increases the richness of the layers of the scallion pancake, making it resemble a thousand-layer pulled silk, and giving the scallion pancake a crispy, layered texture and enhanced flavor.

[0025] As shown in Figure 2, the method for manufacturing the pancake of the present invention includes a flour storage control method S1, a stirring step S2, a shaping step S3, and a pressing step S4.

[0026] First, let's explain the gluten content of flour:

[0027] Flour is classified as medium, high, or low gluten, mainly depending on the amount of protein it contains.

[0028] Extra high gluten flour contains more than 14% protein, which is the highest among all flours. Therefore, it has higher gluten content and viscosity than ordinary flour. It is most suitable for making chewy pasta and snacks such as fried dough sticks, macaroni and gluten.

[0029] High-gluten flour contains about 11.5 to 14% protein. It has high gluten content and strong stickiness, making it suitable for making bread, pie crusts, muffins, dumpling wrappers, noodles, and other pasta and pasta products with a certain texture.

[0030] All-purpose flour contains about 9.5 to 11.5% protein, which is moderate. Therefore, it has a more balanced gluten content and viscosity, making it the most widely applicable type of flour. It is suitable for making steamed buns, dumplings, sesame cakes, sesame balls, and other pasta and snacks that are soft yet chewy.

[0031] Low-gluten flour contains about 6.5 to 9.5% protein. Since it has the lowest protein content of all flours, it has lower gluten strength and viscosity, making it suitable for making various pastries, jujubes, pancakes, and other soft and fluffy cakes, desserts, and various cookies.

[0032] Flour storage control method S1: Place the flour in an environment with a temperature of 18~24°C and a humidity of less than 60% to allow the flour to mature and maintain its gluten content.

[0033] Stirring step S2 includes:

[0034] a. To improve the gluten development of flour, apply 80°C hot water to the flour to develop its gluten through high temperature.

[0035] b. Add the seasoning powder containing salt, granulated sugar, brown sugar, MSG, white sesame seeds, white pepper, and baking powder to hot water and stir with a mixer until dissolved.

[0036] c. Pour flour into hot water containing dissolved seasoning powder, and stir slowly clockwise for about 3 minutes using a mixer. This will quickly raise the temperature of the hot water, further enhancing the gluten and water retention of the flour.

[0037] d. Pour 7°C cold water into the hot water containing the seasoning powder and flour, and stir for 7 minutes to form a dough, allowing the dough to develop a thin film and gluten.

[0038] e. Pour the dough, which has a thin film and gluten and is at a high temperature, into a blended oil at 60°C. The blended oil contains palm oil and soybean oil in a 1:1 ratio. By taking advantage of the different melting points of palm oil and soybean oil, a hot oil scalding process is carried out. The dough is then slowly mixed with the blended oil for 2 minutes using a mixer, and then the speed is switched to 3 minutes to increase the temperature.

[0039] f. Pour salad oil into the dough before removing it from the heat to prevent it from sticking to the mixing container.

[0040] g. Stop mixing and cover the dough with plastic wrap to prevent a skin from forming on the surface. The dough temperature at this point is approximately 40°C.

[0041] h. Let the dough rest for 14 to 16 minutes to allow it to rise, which activates the gluten, increases the gaps between flour molecules, causes the dough to expand, and improves the extensibility of the dough's gluten and membrane.

[0042] Molding step S3 includes:

[0043] a. Pour the dough into the dough mixer and perform the dough forming process to improve the dough's elasticity and gluten development.

[0044] b. The dough is sequentially fed into four thinning machines by a conveyor belt and thinned to 1mm for the purpose of stretching the dough.

[0045] c. Then, using an stretching device, the dough is stretched outward to form a film with a thickness of 0.6 to 0.8 mm.

[0046] d. The width of the dough is stretched and enlarged, and then the dough is automatically coated with oil and sprinkled with chopped green onions on the top and bottom surfaces by a forming conveyor.

[0047] e. After cutting the dough in half with a cutting and rolling device and rolling it up, let it rest for 14 to 16 minutes for a second proofing.

[0048] f. Use a cutting device to cut the dough rolls into segments of the required weight, ensuring that the oil and scallions are completely coated.

[0049] g. The segmented dough rolls are automatically rolled into a spiral shape, covered with film on both sides, and then manually finished and placed in a fermentation box for relaxation and activation.

[0050] Step S4, pressing the dough, includes:

[0051] a. Using an automated dough pressing machine, the top and bottom film-coated scallion pancakes are pressed into multiple pancake sheets.

[0052] b. After setting the number of dough pieces using an automated dough pressing machine, the dough pieces are then manually removed and placed on a trolley, which transports the dough pieces to a -18°C freezer for storage for 11 to 12 hours.

[0053] In one embodiment of the present invention, in the stirring step S2, cold water at 7 degrees Celsius is poured into the hot water containing the seasoning powder and flour after stirring. The cold water at 7 degrees Celsius is made by mixing warm water at 26 degrees Celsius with ice cubes.

[0054] In one embodiment of the present invention, the flour storage control method S1 and the stirring step S2 are designed to make the gluten content of the flour and dough reach 30% protein.

[0055] Therefore, when flour and dough reach a protein content of 30% through gluten training, they have characteristics such as a layered, stringy texture and excellent elasticity.

[0056] When flour or dough has a high gluten content, meaning it contains more than 30% protein, it is usually called "dead dough," and the resulting pancakes have a poor texture.

[0057] When the gluten content of flour or dough is less than 30%, it usually resembles the texture of an egg pancake or a water-flour mixture.

[0058] In one embodiment of the present invention, the stretching device is a fan-shaped stretching machine, which stretches the sheet outward into a transparent fan-shaped film.

[0059] [, The above describes an embodiment of the scallion pancake formula and its manufacturing method according to the present invention. The features and effects of the present invention will then be described below. , ] [:]

[0060] This invention increases the layering of the scallion pancake by repeatedly exercising the gluten in the flour and using a hot oil scalding process with a better ratio of blended oil.

[0061] This invention increases the richness of layers by resting the dough and automatically rolling it, making it resemble a thousand-layer pulled silk, while reducing labor waste.

[0062] This invention uses a combination of high-quality raw materials, resulting in a clean, crisp, multi-layered texture and a rich, noticeable, and long-lasting aftertaste when eating scallion pancakes. It can enhance the taste, create a large taste contrast, and improve the multi-layered texture.

[0063] The above embodiments are merely examples for the purpose of illustration. The scope of the claims made in this invention should be determined by the claims of the patent application, and not limited to the above embodiments.

[0064] 10: Flour 20: Seasoning powder 21: Refined Salt 22: Fine granulated sugar 23:Brown sugar 24: MSG 25: White sesame seeds 26: White pepper 27: Baking powder S1: Flour Storage Control Methods S2: Stirring Step S3: Molding Steps S4: Pressing the cake step

Claims

1. A recipe for a scallion pancake, comprising flour and seasoning powder in a weight ratio of 1:0.57, wherein the seasoning powder contains 32.00% by weight of refined salt, 9% by weight of fine sugar, 16.00% by weight of brown sugar, 25% by weight of monosodium glutamate, 3% by weight of white sesame seeds, 8% by weight of white pepper, and 7% by weight of baking powder.

2. A method for manufacturing a scallion pancake, comprising: Flour storage control method: Place the flour in an environment with a temperature of 18-24°C and humidity below 60% to allow it to mature and maintain its gluten content; Mixing steps: a. To enhance the gluten development of the flour, apply hot water at 80°C to the flour to develop its gluten; b. Dissolve the seasoning powder (containing salt, granulated sugar, brown sugar, MSG, white sesame seeds, white pepper, and baking powder) in the hot water using a mixer; c. Pour the flour into the hot water containing the dissolved seasoning powder and mix slowly clockwise for about 3 minutes to further improve the gluten content and water retention; d. Pour 7°C cold water into the hot water containing the seasoning powder and flour, and stir for 7 minutes to form a dough, allowing the dough to develop a thin film and gluten; e. Pour the dough, which has a thin film, gluten, and is at a high temperature, into a 60°C blended oil containing palm oil and soybean oil in a 1:1 ratio. Utilizing the different melting points of palm oil and soybean oil, a hot oil scalding process is carried out. Use a mixer to slowly mix the dough and blended oil for 2 minutes to evenly mix the dough, then switch to high speed and mix for 3 minutes to increase the temperature; f. Pour salad oil into the dough before removing it from the heat to prevent it from sticking to the mixing container. g. Stop mixing and cover the dough with plastic wrap to prevent a skin from forming on the surface; h. Let the dough rest for 14 to 16 minutes for proofing, which activates the gluten, increases the gaps between flour molecules, and expands the dough, improving its thin film and gluten extensibility; Shaping steps: a. Pour the dough into a dough mixer for shaping, which helps the dough's thin film and gluten extensibility shrink; b. Use a conveyor belt to sequentially feed the dough into four thinning machines to thin it to 1mm, which helps to stretch the dough. c. Then, using a stretching device, the dough is stretched outward to form a film with a thickness of 0.6 to 0.8 mm; d. Stretch the dough to increase its width, then pass it through a forming conveyor to automatically apply oil and sprinkle chopped green onions on both the top and bottom surfaces; e. Cut the dough in half using a cutting and rolling device, roll it up, and let it rest for 14 to 16 minutes for a second proofing; f. Cut the dough rolls into segments of the required weight using a cutting device, ensuring that the oil and green onions are completely coated; g. The segments are automatically rolled into a spiral shape with both top and bottom film coverings for the pancake, then manually finished and placed in a fermentation box for relaxation and activation; Pressing steps: a. Use an automated pressing machine to press the pancake into multiple sheets; b. After setting the number of sheets on the automated pressing machine, manually remove them and place them on a trolley to transport them to a -18°C freezer for 11 to 12 hours.

3. The method for manufacturing a scallion pancake as described in claim 2, wherein, In the mixing step, pour 7°C cold water into the hot water containing the seasoning powder and flour. This 7°C cold water is made by mixing 26°C warm water with ice cubes.

4. The method for manufacturing a scallion pancake as described in claim 2, wherein, The flour storage control method and mixing steps are designed to ensure that the gluten content of the flour and dough reaches 30% protein.

5. The method for manufacturing a scallion pancake as described in claim 2, wherein, The stretching equipment is a fan-shaped stretching machine, which stretches the sheet material outward into a transparent fan-shaped film.

Images