Novel pancake product combined with lard stearin and preparation method of novel pancake product
By optimizing the dough formula and oil-cooking process, the lard residue is effectively combined into the dough, which solves the problems of single flavor and insufficient layering of traditional dough products, and realizes the full integration of the crisp layering of the dough and the aroma of the lard residue, and supports direct baking after freezing and preservation.
Patent Information
- Application Number
- CN202510388298.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-31
- Publication Date
- 2025-05-27
AI Technical Summary
Traditional noodle cake products have a single flavor and insufficient layering. As a by-product of lard refining, lard residue has not been effectively combined into the noodle cake.
By optimizing the dough formula, oil pastry process and molding steps, combined with lard residue, the crisp layering of the dough cake is fully integrated with the aroma of lard residue, and it supports direct baking after freezing and preservation, without thawing or additional oil.
It realizes the unique flavor and distinct layers of the noodle cake, and supports direct baking after freezing and preservation, meeting the market's demand for convenient, healthy and unique noodle products.
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food processing, and specifically to a novel noodle cake product combined with lard dregs and a preparation method thereof. Background Art
[0002] Traditional noodle cake products are mostly directly flavored with vegetable oil or animal oil, but there are problems of single flavor and insufficient layering. As a by-product of lard refining, lard dregs are rich in unique aroma. However, in the existing technology, they are mostly directly used for stir-frying or snacks and have not been effectively combined into noodle cakes. For this reason, we propose a novel noodle cake product combined with lard dregs and a preparation method thereof. Summary of the Invention
[0003] The present invention provides a novel noodle cake product combined with lard dregs and a preparation method thereof. By optimizing the dough formula, oil pastry process and forming steps, the crispy layering of the noodle cake is fully integrated with the aroma of lard dregs, and it supports direct baking after frozen storage without thawing or additional oil.
[0004] To solve the above technical problems, according to one aspect of the present invention, the following technical solutions are provided: A compound berry fruit powder, comprising raw materials in the following masses: 500 grams of medium-gluten flour, 4 grams of edible salt, 5 grams of caster sugar, 30 grams of salad soybean oil for oil pastry, 145 grams of boiling water, 145 grams of cold water, 10 grams of lard dregs, 60 grams of hot lard, 18 grams of salad soybean oil, 41 grams of medium-gluten flour for oil pastry, five-spice powder and 1 gram of sesame seeds.
[0005] As a preferred scheme of a compound berry fruit powder according to the present invention, wherein the five-spice powder is composed of star anise, fennel, cinnamon leaves, cinnamon, chili peppers, scallions and ginger.
[0006] A preparation method of a novel noodle cake product combined with lard dregs: comprising the following steps: S1: Making the dough; S2: Making the oil pastry; S3: Forming; S4: Rolling the cake and baking.
[0007] As a preferred scheme of a preparation method of a novel noodle cake product combined with lard dregs according to the present invention, wherein in the S1, it includes: S101: Mixing the medium-gluten flour, edible salt, caster sugar and salad oil; S102: Adding boiling water and stirring, then adding cold water, stirring into a flocculent shape and kneading into a rough dough; S103: Letting the dough relax for 20 minutes, applying salad oil to the top and bottom to lock in moisture and increase ductility to make it easier to operate.
[0008] As a preferred embodiment of the preparation method of a novel noodle cake product combined with lard dregs according to the present invention, in the step S2, it includes: S201: Heat and melt the lard, add five-spice powder, fry slowly over low heat until slightly yellowed, and remove the spices; S202: Raise the oil temperature to 240 °C until the oil is slightly smoking; S203: Pour the hot oil into the all-purpose flour and stir evenly; S204: Add 1 gram of sesame seeds and stir evenly for later use.
[0009] As a preferred embodiment of the preparation method of a novel noodle cake product combined with lard dregs according to the present invention, in the step S3, it includes: S301: Divide the dough into portions between 80 grams and 82 grams, apply salad oil on both the top and bottom, and let it relax for another 30 minutes; S302: Roll out the dough and evenly apply the oil pastry; S303: First place the lard dregs, fold it, then brush with oil and roll it into a roll, and pinch the interface tightly.
[0010] As a preferred embodiment of the preparation method of a novel noodle cake product combined with lard dregs according to the present invention, in the step S4, it includes: S401: Roll the dough into a thin sheet; S402: Heat a flat pan, pour in a small amount of oil, place the cake embryo, and bake it slowly over low heat; S403: Do not frequently turn it over during baking. After one side is baked, turn it over to the other side; S404: After baking, it can be gently beaten in the pan to make the cake have layers.
[0011] Compared with the prior art, the beneficial effects of the present invention are as follows: The present invention is applicable to food processing enterprises and household kitchens, can produce frozen noodle cakes on a large scale, and meet the market demand for convenient, healthy and uniquely flavored noodle products. By optimizing the dough formula, oil pastry process and forming steps, the full integration of the crispy layers of the noodle cake and the aroma of lard dregs is achieved, and it supports direct baking after frozen storage without thawing or additional oil. Detailed Embodiments
[0012] To make the objectives, technical solutions and advantages of the present invention clearer, the embodiments of the present invention will be further described in detail below.
[0013] The present invention provides a novel noodle cake product combined with lard dregs. By optimizing the dough formula, oil pastry process and forming steps, the full integration of the crispy layers of the noodle cake and the aroma of lard dregs is achieved, and it supports direct baking after frozen storage without thawing or additional oil.
[0014] A novel noodle cake product combined with lard dregs in this embodiment comprises raw materials with the following masses: 500 grams of medium-gluten flour, 4 grams of edible salt, 5 grams of fine granulated sugar, 30 grams of salad soybean oil for the oil pastry, 145 grams of boiling water, 145 grams of cold water, 10 grams of lard dregs, 60 grams of hot lard, 18 grams of salad soybean oil, 41 grams of medium-gluten flour for the oil pastry, five-spice powder, and 1 gram of sesame seeds.
[0015] Furthermore, the five-spice powder is composed of star anise, fennel, cinnamon leaves, cinnamon, chili peppers, scallions, and ginger.
[0016] The present invention also provides a preparation method for a novel noodle cake product combined with lard dregs, which includes S1: Making the dough; S2: Making the oil pastry; S3: Shaping; S4: Rolling out the cake and baking Furthermore, in S1, it includes: S101: Mix the medium-gluten flour, edible salt, fine granulated sugar, and salad oil; S102: Add boiling water and stir, then add cold water, stir into a flocculent shape and knead into a rough dough; S103: Let the dough relax for 20 minutes, apply salad oil on the top and bottom to lock in moisture and increase ductility for easier operation.
[0017] Furthermore, in S2, it includes: S201: Heat the lard until melted, add the five-spice powder, fry slowly over low heat until slightly yellowed, and remove the spices; S202: Raise the oil temperature to 240 degrees Celsius until the oil is slightly smoking; S203: Pour the hot oil into the medium-gluten flour and stir evenly; S204: Add 1 gram of sesame seeds and stir evenly for later use.
[0018] Furthermore, in S3, it includes: S301: Divide the dough into portions between 80 grams and 82 grams, apply salad oil on the top and bottom, and let it relax for another 30 minutes; S302: Roll out the dough and evenly apply the oil pastry; S303: First place the lard dregs, fold it, brush with oil, roll it into a roll, and pinch the interface tightly.
[0019] In S4, it includes: S401: Roll the dough into a thin sheet; S402: Heat the flat pan, pour in a small amount of oil, place the cake embryo, and bake slowly over low heat; S403: Do not frequently turn the cake during baking, turn it over after one side is baked; S404: After baking, the pancake can be gently beaten in the pan to make the pancake have layers.
[0020] It should be noted that in this embodiment, the dough needs to be fully relaxed after being kneaded to increase its ductility. The application of the oil pastry should be uniform to ensure distinct layers. Pay attention to the heat during baking, and medium to low heat is appropriate to avoid the outside being burnt and the inside being undercooked. After making the thin pancake, it can be directly frozen and then packaged and shipped frozen. It can be directly stored in the refrigerator. When eating, take it out of the refrigerator, put it directly in the pan for baking without thawing and without adding oil.
[0021] Although the present invention has been described above with reference to the embodiments, various improvements can be made to it and its components can be replaced with equivalents without departing from the scope of the present invention. In particular, as long as there is no structural conflict, the various features in the disclosed embodiments of the present invention can be combined with each other in any way. The exhaustive description of these combinations is not given in this specification only for the consideration of saving space and resources. Therefore, the present invention is not limited to the specific embodiments disclosed in the text, but includes all technical solutions falling within the scope of the claims.
Claims
1. A novel bread product combined with lard residue, characterized in that: The ingredients include: 500 grams of medium-gluten flour, 4 grams of edible salt, 5 grams of fine sugar, 30 grams of salad soybean oil for shortening, 145 grams of boiling water, 145 grams of cold water, 10 grams of lard residue, 60 grams of hot lard, 18 grams of salad soybean oil, 41 grams of medium-gluten flour for shortening, five spices and 1 gram of sesame.
2. A novel bread product combined with lard residue according to claim 1, characterized in that: The five spices are composed of star anise, cumin, bay leaves, cinnamon, chili pepper, onion and ginger.
3. A method for preparing a novel flour cake product combined with lard residue as claimed in any one of claims 1 to 2, characterized in that: The following steps are involved: S1: making dough; S2: making puff pastry; S3: Molding; S4: Rolling and baking the dough.
4. The method for preparing a novel flour cake product combined with lard residue according to claim 3, characterized in that: In said S1, it includes: S101: Mix all-purpose flour, edible salt, fine sugar and salad oil; S102: Add boiling water and stir, then add cold water, stir until it becomes flocculent, and then knead into a rough dough; S103: Let the dough relax for 20 minutes, apply salad oil on the top and bottom to lock in moisture, increase extensibility and make it easier to handle.
5. The method for preparing a novel flour cake product combined with lard residue according to claim 3, characterized in that: In said S2, it includes: S201: Heat the lard until it melts, add the five spices, fry over low heat until it turns slightly yellow, remove the spices; S202: Increase the oil temperature to 240 degrees Celsius until the oil starts to smoke slightly; S203: Pour the hot oil into the all-purpose flour and mix well; S204: Add 1 gram of sesame seeds, mix well and set aside.
6. The method for preparing a novel flour cake product combined with lard residue according to claim 3, characterized in that: In said S3, it includes: S301: Divide the dough into equal parts of 80 to 82 grams, apply salad oil on the top and bottom, and relax again for 30 minutes; S302: Roll out the dough and evenly spread the pastry; S303: First put the lard residue, fold it, then brush it with oil and roll it into a roll, and pinch the joint tightly.
7. The method for preparing a novel flour cake product combined with lard residue according to claim 3, characterized in that: In said S4, it includes: S401: Roll the dough into a thin sheet; S402: Heat a frying pan, pour a small amount of oil, put in the dough, and fry slowly over low heat; S403: Do not flip the pan frequently when baking. Only turn the pan over after one side is baked. S404: After baking, you can gently beat the pancakes in the pan to make them into layers.