Method and device for making pancakes

Abstract

The invention provides a making method of a pancake. The making method comprises the following steps: taking 150 parts by weight of mung bean flour, 50 parts by weight of millet flour, 3 parts by weight of salt, 0.6 part by weight of fresh spice powder, 1.5 parts by weight of five spice powder and 300 parts by weight of water; putting the obtained mung bean flour, millet flour, salt, fresh spice powder and five spice powder into a first vessel, and uniformly stirring to obtain a mixed raw material; adding 180 parts of water into the mixed raw materials in the first vessel, and uniformly stirring to obtain first flour paste; adding the rest 120 parts of water into the first flour paste, and uniformly stirring to obtain second flour paste; sealing the first vessel filled with the second flour paste by using a thin film, and standing to obtain pancake flour paste; a pancake pot is heated and continuously kept at the preset temperature, a preset amount of pancake flour paste is taken and placed on the pancake pot to be heated, and the prefabricated materials are scattered; turning over the pancake to enable the first surface of the pancake to be in contact with the pancake pan, and coating a preset amount of sauce on the second surface of the pancake; and rolling the pancake and the pre-made crisps into a shaft shape or folding the pancake and the pre-made crisps into a cake shape.

Description

Technical Field

[0001] The present application relates to the field of food production and processing, and in particular to a pancake production method and a pancake production device. Background Art

[0002] As a traditional Chinese food, pancakes are widely loved for their unique taste and rich nutrition. There are many ways to make traditional pancakes, usually using wheat flour, corn flour or rice flour as the main ingredients, with eggs, vegetables and other auxiliary ingredients, and then mixing and frying. Although the production process of pancakes has been passed down for many years, there are still some problems in actual production, such as the diversity of batter ingredients, sauce taste, temperature control, etc. These factors directly affect the taste and quality of pancakes.

[0003] In recent years, as consumers' demand for food health and convenience has increased, the traditional pancake making method has faced the challenge of innovation. The development of modern science and technology has provided new possibilities for the making of pancakes, such as the use of new flour substitutes and improved recipes. These innovations can not only enhance the flavor and nutritional value of pancakes, but also improve the taste of pancakes, meeting the market's demand for diversified, quality, and personalized foods. Therefore, the development of a new type of pancake and its making method can effectively solve the deficiencies in the existing technology and improve the production efficiency and quality of pancakes, which has important practical significance and market potential. Summary of the invention

[0004] The embodiment of the present application provides a pancake and a method for making the same.

[0005] In a first aspect, an embodiment of the present application provides a method for making pancakes, comprising the following steps:

[0006] Step 101: Take the following batter ingredients in parts by weight: 150 parts of mung bean flour, 50 parts of millet flour, 3 parts of salt, 0.6 parts of fresh spice powder, 1.5 parts of five-spice powder, and 300 parts of water;

[0007] Step 102: Put the mung bean flour, millet flour, salt, fresh spices powder and five-spice powder obtained in step 1 into a first container, and stir evenly to obtain a mixed raw material;

[0008] Step 103: Add 180 parts of water to the mixed raw materials in the first container and stir evenly to obtain a first batter;

[0009] Step 104: adding the remaining 120 parts of water to the first batter and stirring evenly to obtain a second batter;

[0010] Step 105: Seal the first container containing the second batter with a film, and after standing for 6-10 hours, drain off the water on the surface to obtain pancake batter;

[0011] Step 106: Take the following sauce ingredients by weight: 50 parts of sweet noodle sauce, 2.5 parts of honey, 2.5 parts of sugar, and 10 parts of fermented bean curd;

[0012] Step 107: Put the sauce ingredients obtained in step 106 into a second container;

[0013] Step 108: Put the second container into a steamer and steam for 2-8 minutes to obtain the sauce, or heat the second container to 150° C.-160° C. and keep it at that temperature for 2-8 minutes to obtain the sauce;

[0014] Step 109: heating the pancake pan and continuously maintaining the temperature at a predetermined level, taking a predetermined amount of the pancake batter obtained in step 105 and placing it on the pancake pan, and spreading the pancake batter evenly and maintaining the temperature for 10-30 seconds to solidify the pancake batter into pancakes;

[0015] Step 110: Covering at least a portion of the first surface of the pancake with egg liquid, and sprinkling prefabricated materials on at least a portion of the first surface;

[0016] Step 111: turning over the pancake obtained in step 110 so that the first surface of the pancake contacts the pancake pan, and applying a predetermined amount of the sauce obtained in step 108 on the second surface of the pancake;

[0017] Step 112: placing the prefabricated crispbread on the second surface of the pancake, and rolling the pancake and the prefabricated crispbread together into a shaft shape or folding them into a pancake shape.

[0018] In a second aspect, an embodiment of the present application provides a pancake, which is made from the following raw materials in parts by weight: 150 parts of mung bean flour, 50 parts of millet flour, 3 parts of salt, 0.6 parts of fresh fragrance powder, 1.5 parts of five-spice powder, and 300 parts of water, wherein the pancake is made using steps 101 to 112 as described above.

[0019] Compared with the prior art, this application has the following advantages:

[0020] The pancakes made according to the production method of the embodiment of the present application have good flavor, rich nutritional value, and excellent taste, which meets the market demand for diversified, high-quality, and personalized food.

[0021] The above description is only an overview of the technical solution of the present application. In order to more clearly understand the technical means of the present application, it can be implemented in accordance with the contents of the specification. In order to make the above and other purposes, features and advantages of the present application more obvious and easy to understand, the specific implementation methods of the present application are listed below. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] In the accompanying drawings, unless otherwise specified, the same reference numerals throughout the multiple drawings represent the same or similar parts or elements. These drawings are not necessarily drawn to scale. It should be understood that these drawings only depict some embodiments according to the present application and should not be regarded as limiting the scope of the present application.

[0023] Figure 1 A flow chart showing an embodiment of a pancake making method of the present application;

[0024] Figure 2 A flow chart showing a method for making pre-made crispy pancakes in the pancake making method of the present application; and

[0025] Figure 3 The pancake making device of the present application is shown. DETAILED DESCRIPTION

[0026] In the following, only some exemplary embodiments are briefly described. As those skilled in the art will appreciate, the described embodiments may be modified in various ways without departing from the concept or scope of the present application. Therefore, the drawings and descriptions are considered to be exemplary in nature and not restrictive.

[0027] To facilitate understanding of the technical solutions of the embodiments of the present application, the following describes the related technologies of the embodiments of the present application. The following related technologies can be combined with the technical solutions of the embodiments of the present application as optional solutions, and they all belong to the protection scope of the embodiments of the present application.

[0028] The application discloses a method for making pancakes. Figure 1 1 is a flow chart showing an embodiment of a pancake making method 100 of the present application.

[0029] The manufacturing method 100 includes the following steps S101 to S112. Each step will be described in detail below in conjunction with specific implementation content.

[0030] First, enter step S101. In step S101, take the following batter ingredients by weight: 150 parts of mung bean flour, 50 parts of millet flour, 3 parts of salt, 0.6 parts of fresh spice powder, 1.5 parts of five-spice powder, and 300 parts of water.

[0031] It should be noted that the "weight parts" described in this application represent the weight ratio of each component. For example, "150 parts of mung bean flour and 50 parts of millet flour" means that the weight of mung bean flour is 3 times the weight of millet flour. In practice, each part in the weight part can correspond to a certain weight. For example, each part corresponds to 10 grams, so "150 parts of mung bean flour, 50 parts of millet flour, 3 parts of salt" can mean: 1500 grams of mung bean flour, 500 grams of millet flour, and 30 grams of salt.

[0032] The water can be tap water, mineral water, purified water, etc., or boiled water cooled to room temperature. Since purified water does not contain alkaline components, the original flavor of other batter raw materials can be kept as much as possible in the subsequent processing steps, so purified water is preferably used as one of the batter raw materials. Those skilled in the art can select the type of water in the batter raw materials according to actual conditions.

[0033] Generally, the mesh number of mung bean flour and millet flour is less than or equal to 80 meshes. In one embodiment, mung bean flour and millet flour with a mesh number greater than 100 meshes are selected, and more preferably, mung bean flour and millet flour with a mesh number greater than 120 meshes are used. The flour with a larger mesh number has a finer texture and is easier to mix with other batter ingredients. In the subsequent steps, it is also easier to process and shape, and the finished pancake tastes better.

[0034] The fresh and fragrant powder and the five-spice powder mainly play the role of enhancing the freshness and fragrance, so that the finished pancake tastes more delicious.

[0035] The weight parts of various batter raw materials recorded in step S101 described above are only one situation disclosed in the present application, and the pancake making method of the present application can also adopt other weight parts. For example, in one embodiment, the weight parts of batter raw materials are: 100-200 parts of mung bean flour, 20-100 parts of millet flour, 1-8 parts of salt, 0.2-1 parts of fresh fragrance powder, 0.2-2 parts of five-spice powder, and 200-500 parts of water. In other words, according to the eating habits of different consumers, different weight parts of batter raw materials can be selected. For example, if consumers prefer salty mung bean flour pancakes, the weight parts of mung bean flour and salt can be increased; if consumers like less salt millet flour pancakes, the weight parts of millet flour can be increased and the weight parts of salt can be reduced.

[0036] Optionally, the batter raw materials obtained in step S101 may also include: 3 portions of fruit juice. Adding fruit juice to the batter raw materials can make the finished pancake have a fruity aroma, increase nutritional content, and improve the taste. The fruit juice may be one or more of apple juice, pineapple juice, orange juice, watermelon juice, pear juice, dragon fruit juice, etc.

[0037] Next, the process proceeds to step S102. In step S102, the mung bean flour, millet flour, salt, fresh spice powder, and five-spice powder obtained in step S101 are placed in a first container and stirred evenly to obtain a mixed raw material.

[0038] The first vessel can be any one of a pot, a bowl, a ladle, and a basin, as long as it can mix and hold the mixed raw materials. The pancake maker can stir the various batter ingredients by hand, or use tools such as a blender, chopsticks, and a spoon to stir, as long as the batter ingredients can be stirred evenly.

[0039] Those skilled in the art should note that the so-called "uniform" here describes a state after various batter ingredients are fully mixed, and the time consumed to reach such a "uniform" state varies depending on the different stirring tools used. For example, if a mixer is used to stir the batter ingredients, it may take 10 to 20 seconds to reach the "uniform" state; if chopsticks are used to stir the batter ingredients, it may take 30 to 60 seconds (or even longer) to reach the "uniform" state.

[0040] In one embodiment, the step S102 further comprises: before putting the mung bean flour and the millet flour into the first container, first sifting the mung bean flour and the millet flour through a 120-mesh sieve. As described above, by using a sieve with a larger mesh number, finer flour can be obtained, thereby facilitating the subsequent steps to proceed smoothly and improving the taste of the pancakes. Preferably, a sieve with a mesh number greater than 120, such as a sieve with a mesh number of 150, can also be used in step S102.

[0041] Next, the process proceeds to step S103. In step S103, 180 parts of water are added to the mixed raw materials in the first container, and the mixture is stirred evenly to obtain a first batter.

[0042] Generally, in the initial stage of adding water to the mixed raw materials to obtain the dough, it is not suitable to add all the water at once, but should be added in two portions to prevent the mixed raw materials from sticking together and "pilling" after encountering a large amount of water. In this embodiment, 60% of the total water (i.e., 300 parts x 60% = 180 parts) is added first, and then stirred to allow the mixed raw materials and water to fully blend, and then the remaining water (i.e., 120 parts) is added.

[0043] In one embodiment, before step S103, the production method 100 further includes heating the water to 30°C-50°C. In other words, in step S103, the water added to the first container may be warm water. Preferably, the water may be heated to 30°C-50°C; more preferably, the water may be heated to 40°C. Using warm water in step S103 can, on the one hand, make the mixed raw materials blend with water faster and better, and on the other hand, the heat of the water can also improve the leavening state of the pancake batter, thereby improving the softness and chewiness of the pancakes and improving the taste of the pancakes.

[0044] Next, the process proceeds to step S104. In step S104, the remaining 120 parts of water are added to the first batter, and the mixture is stirred evenly to obtain a second batter.

[0045] As mentioned above, adding water twice can prevent the mixed raw materials from sticking and pilling after encountering a large amount of water. The water added in step S104 can also be preheated to 30°C-50°C.

[0046] Next, the process proceeds to step S105. In step S105, the first container containing the second batter is sealed with a film, and after standing for 6-12 hours, the surface water is drained to obtain pancake batter.

[0047] Preferably, in step S105, the second batter can be left to stand overnight before use. For example, after the user prepares the second batter through the above steps this afternoon, the second batter is left to stand until tomorrow morning or morning, and then the surface water is drained to obtain pancake batter, and subsequent pancake processing steps are performed. Leaving the second batter to stand overnight helps the pancake batter to fully ferment and discharge bubbles in the pancake batter, making the pancakes softer.

[0048] The film is preferably a film that meets food safety standards. Using the film to seal the first container can prevent the pancake batter from quickly spoiling due to frequent air exchange between the inside and outside of the first container during the subsequent static period, and can also prevent dust, debris, etc. from falling into the pancake batter and causing food contamination.

[0049] In one embodiment, the first container is left to stand for 6-10 hours. Preferably, the first container can be left to stand for 8 hours. It should be noted that the time for the first container to stand varies with the outside temperature. If the outside temperature is high, it is preferably left to stand for 6 hours to prevent the pancake batter from spoiling; if the outside temperature is low, the standing time can be extended.

[0050] After standing for a long time, a small amount of water in the pancake batter will seep out and float on the upper layer of the pancake batter. The presence of this water will affect the subsequent steps. For example, in the subsequent heating process of the pancake batter, the time for frying the pancake batter will be prolonged, thereby increasing energy consumption and the waiting time for consumers, affecting the user experience. Therefore, it is necessary to drain the surface water of the pancake batter after it is left to stand. Preferably, the operator can use a common kitchen draining tool, or manually tilt the first container at a certain angle to pour out the water on the surface of the pancake batter.

[0051] Preferably, the 6-10 hours of rest in step S105 includes: placing the first container sealed with the film in a refrigerator for 6-10 hours. In other words, the "resting" operation can occur in a refrigerator. By resting for a long time at a low temperature, on the one hand, it helps to preserve the freshness of the pancake batter, and on the other hand, the batter components in the pancake batter are more viscous and tough, thereby improving the taste of the pancakes.

[0052] After the above steps S101 to S105, the obtained pancake batter will be used in the subsequent steps of the production method 100. The production of pancakes requires not only pancake batter, but also sauces. The sauces are used to be applied to the surface (one side or both sides) of the pancakes during the production of the pancakes to increase the flavor of the pancakes. The following steps S106 to S108 are steps for preparing the sauces used in the pancake production method of the present invention.

[0053] Next, the process proceeds to step S106. In step S106, the sauce ingredients are taken according to the following weight portions: 50 parts of sweet noodle sauce, 2.5 parts of honey, 2.5 parts of sugar, and 10 parts of fermented bean curd.

[0054] The proportions of sweet bean curd, honey, sugar and fermented bean curd (also known as "fermented bean curd") in the sauce ingredients can be set according to the consumer's taste preference. For example, if the consumer likes a sweeter taste, the weight of honey and sugar can be increased. Preferably, in step S106, the sauce ingredients can be taken by weight: 50 parts of sweet bean curd, 5 parts of honey, 5 parts of sugar, and 10 parts of fermented bean curd.

[0055] Preferably, in order to increase the flavor and taste of the sauce, the sauce ingredients obtained in step S106 may also include: 1 part of soy sauce, 1 part of vinegar, and 2 parts of sesame oil.

[0056] Next, the process proceeds to step S107. In step S107, the sauce ingredients obtained in step S106 are placed in a second container.

[0057] The second vessel can be a metal vessel or a ceramic vessel. Preferably, the second vessel is a stainless steel basin. Preferably, the second vessel is a ceramic bowl. Those skilled in the art can select the second vessel according to actual needs, as long as the principle of the present application can be realized.

[0058] Next, the process proceeds to step S108. In step S108, the second container is placed in a steamer and steamed for 2-8 minutes to obtain the sauce, or the second container is heated to 150° C.-160° C. and maintained for 2-8 minutes to obtain the sauce.

[0059] The second container containing the sauce raw materials is placed in a steamer for steaming or heating, so that the sauce raw materials can be prepared into a mature sauce, thereby making the sauce have a more fragrant flavor.

[0060] The steaming time or heating time of the second container in the steamer varies with the proportion of each component in the sauce raw material. Preferably, the steaming time or heating time can be 5-6 minutes.

[0061] Next, the process proceeds to step S109. In step S109, the pancake pan is heated and maintained at a predetermined temperature, a predetermined amount of the pancake batter obtained in step S105 is placed on the pancake pan, and the pancake batter is evenly spread and maintained for 10-60 seconds to solidify into pancakes.

[0062] Preferably, the predetermined temperature of the pancake pan is between 150°C and 400°C. The predetermined temperature can be set accordingly according to the proportion of each component of the pancake batter, the speed requirement for making pancakes, etc., and the predetermined temperature of the pancake pan can also be adjusted at different stages of the pancake making process. For example, in the first tens of seconds after the pancake batter is placed on the pancake pan, the predetermined temperature is set to 200°C-400°C so that the pancake batter is quickly solidified and fixed; thereafter, the predetermined temperature is adjusted to 150°C-200°C to prevent the finished pancake from becoming mushy.

[0063] Preferably, a pancake lever can be used to spread the pancake batter on the pancake pan. The pancake lever can be made of wood, plastic or metal.

[0064] Next, the process proceeds to step S110. In step S110, egg liquid is covered on at least a portion of the first surface of the pancake, and prefabricated materials are sprinkled on at least a portion of the first surface.

[0065] Preferably, before step S110, a predetermined number of egg liquids may be beaten into the fourth vessel in advance, and the egg liquid may be stirred evenly. In other words, the egg liquids of a plurality of eggs may be beaten into the fourth vessel in advance, and the egg liquid may be stirred, and then in step S110, the egg liquid may be poured onto the first surface of the pancake, and then the pancake operating rod may be used to cover the egg liquid on at least a portion of the first surface of the pancake. The first surface of the pancake is the side of the pancake facing away from the pancake pan, that is, the side of the pancake facing upward at this moment. Preferably, the at least a portion is the entire surface of the side of the pancake facing upward. In order to prevent the egg liquid from overflowing from the surface of the pancake, the at least a portion may be only the portion near the middle of the side of the pancake facing upward. The fourth vessel may be any one of a pot, a bowl, a ladle, and a basin, as long as it can serve to hold the egg liquid.

[0066] The prefabricated materials may include one or more of onions, coriander, meat products, fruit products, etc. Adding the prefabricated materials can increase the nutrition of the finished pancakes on the one hand, and improve the taste of the finished pancakes on the other hand, and enhance the user experience.

[0067] Next, the process proceeds to step S111. In step S111, the pancake obtained in step S110 is turned over so that the first surface of the pancake contacts the pancake pan, and a predetermined amount of the sauce obtained in step S108 is applied to the second surface of the pancake.

[0068] The purpose of turning the pancake over is to make the first surface of the pancake contact the pancake pan, thereby accelerating the processing speed of the first surface of the pancake and making the taste of the two sides of the pancake similar or convergent, thereby improving the user experience. The second surface of the pancake is the surface that contacts the pancake pan in steps S109-S110. After turning over, the second surface faces upward. The purpose of applying the sauce obtained in step S108 to the second surface is to make the pancake have the flavor of the sauce, thereby improving the taste of the pancake. The sauce can be applied to the second surface using one or more tools such as a pancake operating rod, a spoon, a brush, a shovel, etc.

[0069] Next, the process proceeds to step S112. In step S112, the prefabricated crispbread is placed on the second surface of the pancake, and the pancake and the prefabricated crispbread are rolled into a shaft shape or folded into a pancake shape.

[0070] Inserting or rolling pre-made thin crisps into a pancake can improve the taste of the pancake and increase the satiety of consumers. One or more tools such as a pancake operating rod, a spatula, and chopsticks can be used to roll the pancake and the pre-made thin crisps into a shaft shape or fold them into a pancake shape.

[0071] At this point, a complete pancake product is obtained, and the pancake making steps are completed.

[0072] The following describes the method for making the prefabricated thin crisps used in step S112. The prefabricated thin crisps are made by the following steps S113 to S119.

[0073] First, enter step S113. In step S113, take the following crispy ingredients by weight: 50 parts of flour, 1 part of salt, 1 part of fried dough stick essence, 0.5 parts of baking powder, 0.2 parts of baking soda, 3 parts of shortening, 5 parts of cooking oil, 30 parts of water, and 1 egg.

[0074] Among them, the role of baking powder, baking soda, and shortening is to make the prefabricated thin crisps crispy. Preferably, the proportion of eggs in the thin crisp raw material can be appropriately increased to increase the taste and color of the prefabricated thin crisps. It is also possible to add 2 parts of honey or 2 parts of sugar to the thin crisp raw material to increase the sweetness of the prefabricated thin crisps and improve the taste. It is also possible to add 1 part of fruit juice to the prefabricated thin crisp raw material so that the prefabricated thin crisps have a fruity aroma and improve the taste. The fruit juice can be one or more of apple juice, pineapple juice, orange juice, watermelon juice, pear juice, dragon fruit juice, etc.

[0075] Next, the process proceeds to step S114. In step S114, the flour, salt, fried dough stick essence, baking powder, baking soda, and water obtained in step S113 are placed in a third container, and the egg liquid obtained in step S113 is beaten into the third container to obtain a first aqueous solution.

[0076] The third vessel may be any one of a pot, a bowl, a ladle, and a basin, as long as it can mix and hold the mixed raw materials.

[0077] Next, the process proceeds to step S115. In step S115, the first aqueous solution is placed in a dough mixer, and the dough mixer is used to knead the dough for 2-6 minutes.

[0078] The dough mixer can stir the first aqueous solution to form a dough paste and provide a basis for subsequent steps. The dough mixing time can be adjusted according to the desired crispy taste, flavor, ingredients of the crispy raw materials, etc. Preferably, the dough mixing time can be 4-5 minutes.

[0079] Next, the process proceeds to step S116. In step 116, the shortening obtained in step 113 is added to the dough mixer, and the dough is kneaded for 1-10 minutes.

[0080] The purpose of adding shortening is to ferment the batter and shorten it, thereby improving the crispness of the prefabricated crispy finished product. The kneading time after adding shortening can be adjusted according to actual needs, the desired crispy taste and flavor, etc. Preferably, the kneading time can be 7-10 minutes.

[0081] Next, the process proceeds to step S117. In step S117, the edible oil obtained in step S113 is added to the dough mixer, and the dough is kneaded for 5-15 minutes to obtain a thin and crispy dough.

[0082] The purpose of adding edible oil and kneading the dough is to make the dough more oily, so that the dough can be further fermented, the crispness of the prefabricated thin crisps can be improved, and it is convenient to heat the entire dough evenly during the subsequent frying process, and the taste of the prefabricated thin crisps can be improved. The kneading time after adding edible oil can be adjusted according to actual needs, the desired thin crisp taste and flavor, etc. Preferably, the kneading time can be 10-15 minutes.

[0083] Then, the process proceeds to step S118. In step S118, the crispy dough obtained in step 117 is divided into a plurality of small doughs, and each small dough is processed into a dough skin with a thickness of 1-3 mm.

[0084] Preferably, one or more tools such as a rolling pin and a rolling pin can be used to process each small dough into a dough skin. The processor of the prefabricated crisp can set the weight of each small dough according to actual needs.

[0085] Next, the process proceeds to step S119. In step S119, the dough obtained in step S118 is put into an oil pan and fried at an oil temperature of 180°C to 300°C for 1 to 3 minutes to obtain the prefabricated crispy dough.

[0086] The oil temperature setting can be adjusted according to actual needs. A high oil temperature is conducive to shortening the processing time of prefabricated crisps; a low oil temperature can avoid over-frying the prefabricated crisps. The frying time can be selectively set according to the oil temperature and the actual needs of consumers.

[0087] At this point, the processing process of prefabricated thin crisps is completed and prefabricated thin crisps are obtained.

[0088] Preferably, after the prefabricated thin crisp is obtained, the prefabricated thin crisp can be placed in a refrigerator for 12-48 hours. Refrigerating the prefabricated thin crisp can make the prefabricated thin crisp taste better.

[0089] The present application also discloses a pancake, which is made of the following raw materials in parts by weight: 150 parts of mung bean flour, 50 parts of millet flour, 3 parts of salt, 0.6 parts of fresh fragrance powder, 1.5 parts of five-spice powder, and 300 parts of water, wherein the pancake is made by using the steps S101 to S112 disclosed above. The pancake can also be made by using the steps S101 to S119 disclosed above. The corresponding steps can refer to the above description, which will not be repeated here.

[0090] In another embodiment of the present application, a pancake making device is provided, which can make pancakes according to the various pancake making methods described above.

[0091] The following description is combined with the attached Figure 3 The pancake making device is described in detail, and comprises the following modules:

[0092] Control module 10: controls the entire pancake making device to make pancakes according to the various pancake making methods described above;

[0093] Pancake pan 20 : used for heating various raw materials and controlling the temperature, and rotating according to the instruction of the control module 10 .

[0094] The cleaning and oiling module 30 is used to clean the pancake pan 20 and add a proper amount of cooking oil into the pancake pan.

[0095] The pancake batter feeding module 40 is used to store the pancake batter and feed the pancake batter according to the instruction of the control module 10 .

[0096] The sauce feeding module 50 is used to store the sauce raw materials and feed the sauce according to the instruction of the control module 10 .

[0097] Auxiliary material feeding module 60 : used for storing auxiliary materials and feeding them according to the instruction of control module 10 .

[0098] The egg liquid feeding module 70 is used to store the egg liquid and feed it according to the instruction of the control module 10 .

[0099] The crisp feeding module 80 is used to store the crisps and feed them according to the instruction of the control module 10 .

[0100] The pancake spreading module 90 is used to spread or flatten the ingredients placed on the pancake pan 20 in a predetermined manner according to the instruction of the control module 10 .

[0101] The turning module 100 is used to turn over the pancake placed on the pancake pan 20 according to the instruction of the control module 10 .

[0102] The folding and rolling module 110 is used to fold or roll the pancake according to the instruction of the control module 10 .

[0103] In one embodiment of the present disclosure, the pancake making device may include at least one robotic arm, which cooperates with the above-mentioned module to achieve operations such as feeding, turning over and folding of various raw materials.

[0104] In one embodiment of the present disclosure, the pancake making device may further include a user interface, which may receive user input and transmit customized parameters to the control module 10 according to the user input, so that the control module 10 completes the pancake making according to the customized parameters.

[0105] In one embodiment of the present disclosure, the control module 10 starts heating the pancake pan 20 and keeps it at a predetermined temperature. The cleaning and oiling module 30 cleans the pancake pan 20 and adds a proper amount of cooking oil.

[0106] In one embodiment of the present disclosure, the pancake batter feeding module 40 can provide a stable and uniform batter supply during the pancake making process according to the instructions of the control module 10. The module is mainly composed of multiple components such as an injection mechanism, a flow rate regulator, and an intelligent control system. Among them, the injection mechanism is used to accurately control the flow rate of the batter to ensure that the amount of batter supplied each time meets the production requirements. The flow rate regulator is responsible for adjusting the flow rate of the batter so that the batter can flow out evenly and stably, thereby making pancakes with consistent thickness. The intelligent control system allows the operator to easily adjust the supply of batter to meet the personalized needs of different customers. Through preset parameters or manual adjustment, the operator can accurately control the supply of batter and improve production efficiency.

[0107] In one embodiment of the present disclosure, the pancake spreading module 90 may include a mechanical arm and an inverted T-shaped flattening mechanism, which is used to spread or flatten the pancake batter in a predetermined manner. For example, the pancake spreading module 90 may evenly spread the pancake batter on the pancake pan 20 by rotating the mechanical arm, and maintain it for a time range of 10 to 30 seconds to ensure that the pancake batter is fully solidified to form a complete pancake. The function of the pancake spreading module 90 can be realized by relying on the coordinated operation with the pancake pan 20, specifically including the coordinated operation with the pancake spreading plate, heating element and transmission mechanism in the pancake pan 20.

[0108] In one embodiment of the present disclosure, the pancake pan 20 may include a pancake pan for carrying and spreading the pancake batter. This component is usually made of a material that is resistant to high temperatures and has good thermal conductivity to ensure that the pancake batter is evenly heated and solidified in a short time. In addition, the surface of the pancake pan may be specially treated to prevent the pancake batter from sticking, so as to facilitate the smooth removal of the pancake.

[0109] In one embodiment of the present disclosure, the pancake pan 20 may further include a transmission mechanism for rotating or translating the pancake pan during the pancake spreading process to achieve uniform spreading of the pancake batter. The transmission mechanism may include mechanical components such as a motor, gears, and belts, and ensures that the pancake batter is evenly distributed on the pancake pan by precisely controlling the movement trajectory and speed of the pancake pan.

[0110] In one embodiment of the present disclosure, the egg liquid feeding module 70 can be implemented by the cooperation of a robotic arm and a spraying mechanism, which is used to cover the egg liquid on at least a portion of the first surface of the pancake.

[0111] In one embodiment of the present disclosure, the auxiliary material feeding module 60 can be realized by the cooperation of a robot arm and a spreading mechanism, and is used to spread the prefabricated material on at least a portion of the first surface.

[0112] In one embodiment of the present disclosure, the turning module 100 is used to turn the pancake over so that the second surface of the pancake contacts the pancake pan 20 .

[0113] In one embodiment of the present disclosure, the sauce feeding module 50 can be implemented by the cooperation of a robotic arm and a spraying mechanism, which can spread a predetermined amount of sauce on the second surface of the pancake.

[0114] In one embodiment of the present disclosure, the crisp feeding module 80 may be implemented by a robot arm and a crisp placing mechanism to place the prefabricated crisps on the second surface of the pancake.

[0115] In one embodiment of the present disclosure, the folding and rolling module 110 is used to roll the pancake and the prefabricated crispbread into a shaft shape or fold them into a pancake shape.

[0116] In the embodiment of the present disclosure, the control module 10 is responsible for starting the heating process of the pancake pan 20 and ensuring that its temperature is maintained at a preset constant value. The cleaning and oiling module 30 performs the cleaning work of the pancake pan 20, and then evenly applies a proper amount of cooking oil on the pan surface to ensure the hygiene and quality of the pancakes during the pancake making process.

[0117] The pancake batter feeding module 40 takes out a fixed amount of pancake batter from the storage container according to the instruction of the control module 10, and evenly places it on the pancake pan 20. For example, the pancake batter feeding module 40 may include a spraying mechanism, and the control module 10 may control the pancake pan 20 to rotate while the pancake batter feeding module 40 sprays the pancake batter evenly on the surface of the pancake pan 20 through the spraying mechanism. The pancake spreading module 90 is responsible for spreading the batter and keeping it for a certain time to ensure that the batter is fully solidified on the surface of the pancake pan 20 to form a complete pancake.

[0118] The egg liquid feeding module 70 then evenly covers the egg liquid on the first surface of the pancake. In one embodiment, the pancake spreading module 90 can be responsible for spreading the egg liquid and keeping it for a certain time to ensure that the egg liquid is fully solidified on the surface of the pancake pan 20. Then, the auxiliary material feeding module 60 sprinkles the pre-prepared auxiliary materials on the first surface of the pancake to increase the flavor of the pancake.

[0119] The flipping module 100 flips the pancake so that the second surface opposite to the first surface contacts the pancake pan 20. In one embodiment, the flipping module 100 may include a scooping unit and a flipping unit, which first scoops up the pancake, clamps it to the flipping unit for flipping, and then spreads it on the surface of the pancake pan 20 so that the second surface contacts the pancake pan 20. The sauce feeding module 50 evenly applies a certain amount of sauce on the second surface of the pancake according to the instruction of the control module 10.

[0120] The crisp feeding module 80 places the pre-made crisps on the second surface of the pancake to improve the taste of the pancake. For example, the crisps can be clamped from the crisp placing rack by a robot arm and placed in the middle area of ​​the second surface of the pancake. Then, the folding and rolling module 110 rolls the pancake and the pre-made crisps into a shaft shape or folds them into a pancake shape according to the instructions of the control module 10, so as to facilitate eating and packaging.

[0121] The above steps are all completed under the unified control of the control module 10, realizing the automatic or semi-automatic production of pancakes. The reference numerals are helpful to understand the specific position and function of each module, ensuring the smoothness and efficiency of the entire production process.

[0122] In another embodiment of the present application, after completing the above steps, the cutting module can cut the pancake rolled into a shaft or folded into a pancake according to the preset size and shape to ensure that each pancake is of the same size. The packaging module then packages the cut pancakes to maintain their freshness and hygiene standards. Finally, the conveying module conveys the packaged pancakes to a designated collection area for users to take.

[0123] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine different embodiments or examples described in this specification and the features of different embodiments or examples, unless they are contradictory.

[0124] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include at least one of the features. In the description of this application, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0125] The above is only an exemplary embodiment of the present application, but the protection scope of the present application is not limited thereto. Any technician familiar with the technical field can easily think of various changes or substitutions within the technical scope recorded in the present application, which should be included in the protection scope of the present application. Therefore, the protection scope of the present application shall be based on the protection scope of the claims.

Claims

1. A method for making pancakes, comprising the following steps: Step 101: Take the following batter ingredients by weight: 150 parts of mung bean flour, 50 parts of millet flour, 3 parts of salt, 0.6 parts of fresh spice powder, 1.5 parts of five-spice powder, and 300 parts of water; Step 102: Put the mung bean flour, millet flour, salt, fresh spice powder and five-spice powder obtained in step 101 into a first container, and stir evenly to obtain a mixed raw material; Step 103: Add 180 parts of water to the mixed raw materials in the first container and stir evenly to obtain a first batter; Step 104: adding the remaining 120 parts of water to the first batter and stirring evenly to obtain a second batter; Step 105: Seal the first container containing the second batter with a film, and after standing for 6-10 hours, drain off the water on the surface to obtain pancake batter; Step 106: Take the following sauce ingredients by weight: 50 parts of sweet noodle sauce, 2.5 parts of honey, 2.5 parts of sugar, and 10 parts of fermented bean curd; Step 107: Put the sauce ingredients obtained in step 106 into a second container; Step 108: Put the second container into a steamer and steam for 2-8 minutes to obtain the sauce, or heat the second container to 150° C.-160° C. and keep it for 2-8 minutes to obtain the sauce; Step 109: heating the pancake pan and continuously maintaining the predetermined temperature, taking a predetermined amount of the pancake batter obtained in step 105 and placing it on the pancake pan, and spreading the pancake batter evenly and maintaining the temperature for 10-30 seconds to solidify the pancake batter into pancakes; Step 110: Covering at least a portion of the first surface of the pancake with egg liquid, and sprinkling prefabricated materials on at least a portion of the first surface; Step 111: turning over the pancake obtained in step 110 so that the first surface of the pancake contacts the pancake pan, and applying a predetermined amount of the sauce obtained in step 108 on the second surface of the pancake; Step 112: placing the prefabricated crispbread on the second surface of the pancake, and rolling the pancake and the prefabricated crispbread together into a shaft shape or folding them into a pancake shape.

2. The method according to claim 1, wherein: The prefabricated crisp is made by the following steps: Step 113: Take the following crispy ingredients by weight: 50 parts of flour, 1 part of salt, 1 part of fried dough stick essence, 0.5 parts of baking powder, 0.2 parts of baking soda, 3 parts of shortening, 5 parts of cooking oil, 30 parts of water, and 1 egg; Step 114: putting the flour, salt, fried dough stick essence, baking powder, baking soda, and water obtained in step 113 into a third container, and beating the egg liquid obtained in step 113 into the third container to obtain a first aqueous solution; Step 115: placing the first aqueous solution into a dough mixer, and kneading the dough for 2-6 minutes by the dough mixer; Step 116: Add the shortening obtained in step 113 into the dough mixer, and knead the dough for 1-10 minutes; Step 117: adding the edible oil obtained in step 113 into the dough mixer, and kneading the dough for 5-15 minutes to obtain a thin and crispy dough; Step 118: Divide the crispy dough obtained in step 117 into a plurality of small doughs, and process each small dough into a dough skin with a thickness of 1-3 mm; Step 119: Put the dough obtained in step 118 into an oil pan, and fry it at an oil temperature of 180° C.-300° C. for 1-3 minutes to obtain the prefabricated crispy dough.

3. The method according to claim 1, wherein: The batter raw materials obtained in step 101 also include: 3 portions of fruit juice.

4. The method according to claim 1, wherein: In step 102, before putting the mung bean flour and millet flour into the first container, the mung bean flour and millet flour are first sieved through a 120-mesh sieve.

5. The method according to claim 1, wherein: In step 109, the predetermined temperature is 150°C-400°C.

6. The method according to claim 1, wherein: In step 110, the prefabricated materials include one or more of onions, coriander, meat products, and fruit products.

7. The method according to claim 1, wherein: Before step 110, the preparation method further includes: beating a predetermined amount of egg liquid into a fourth container in advance, and stirring the egg liquid evenly.

8. The method according to claim 1, wherein: Before step 103, the preparation method further comprises heating the water to 30°C-50°C.

9. The method according to claim 1, wherein: The step of letting the first container sealed with the film stand for 6-10 hours in step 105 includes placing the first container sealed with the film in a refrigerator for 6-10 hours.

10. A pancake made from the following raw materials in parts by weight: 150 parts of mung bean flour, 50 parts of millet flour, 3 parts of salt, 0.6 parts of fresh spice powder, 1.5 parts of five-spice powder, and 300 parts of water, wherein: The pancake is made by the method according to any one of claims 1 to 9.

11. A pancake making device, comprising: A control module, controlling the pancake making device to make pancakes using the method according to any one of claims 1 to 9; A pancake pan, used to heat various ingredients and control the temperature, which rotates according to the instruction of the control module; A cleaning and oiling module, used for cleaning the pancake pan and adding a proper amount of cooking oil into the pancake pan; A pancake batter feeding module, used for storing pancake batter and feeding according to the instruction of the control module; A sauce feeding module, used for storing sauce raw materials and feeding according to the instructions of the control module; Auxiliary material feeding module, used for storing auxiliary materials and feeding them according to the instructions of the control module; An egg liquid feeding module, used for storing egg liquid and feeding according to the instruction of the control module; A crisp feeding module, used for storing crisps and feeding according to the instructions of the control module; A pancake spreading module, used to spread or flatten the ingredients placed on the pancake pan in a predetermined manner according to the instruction of the control module; a turning module, used for turning over the pancake placed on the pancake pan according to the instruction of the control module; The folding and rolling module is used to fold or roll the pancake according to the instruction of the control module.

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