Hot-processed vegetable cake with original taste and flavor

Abstract

The invention discloses a hot-processed original-taste and original-flavor vegetable cake, and relates to the technical field of food processing, and the hot-processed original-taste and original-flavor vegetable cake is prepared by the following steps: arranging and cutting one or more fresh vegetables, performing rubbing or partial rubbing treatment, performing braising and steaming for a short time, and taking out the vegetables to obtain fermented vegetables and non-fermented vegetables; the raw materials are mixed with a particularly small amount of grain powder which only accounts for 6-18% of the mass of the raw materials, forming is performed under the condition that water, oil, salt and seasonings do not need to be additionally added, and then heating and curing are performed in a dry-hot mode to obtain the product. The vegetable cake which has a healthy attribute and a pure flavor and is particularly low in staple food flour content is created, and the vegetable cake belongs to instant fermented food. The method meets the pursuit of various consumers including catering school factory company canteens for cleaning labels and healthy diet at present, and has remarkable technical progress and practical value.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a heat-processed vegetable pancake with original flavor. Background Technology

[0002] Vegetable pancakes, a common food form, typically refer to pancake-shaped foods made by chopping or pureing vegetables, mixing them with binders such as flour and starch, and then seasoning, shaping, frying, baking, or steaming. Traditional or commercially available vegetable pancake processing methods generally have the following characteristics: First, to improve taste and shaping, a considerable proportion of water, oil, salt, and various seasonings are usually added, which not only alters the natural flavor of the vegetables but may also increase the sodium and fat content of the product. Second, the processing often involves prolonged heating (such as frying or prolonged baking) or high-temperature stir-frying, which easily leads to the significant loss or destruction of heat-sensitive vitamins (such as vitamin C), natural pigments, and flavor substances in the vegetables. Third, to extend shelf life or improve texture, some products use food additives (such as preservatives and thickeners). Therefore, while current vegetable pancake technology provides a convenient way to consume vegetables, it is often difficult to call them truly healthy and pure "vegetable" foods, and their processing methods fall short of the modern healthy eating trends of "clean labels" and "less additives."

[0003] To address this issue, an innovative method for preparing vegetable pancakes was designed. The core of this method lies in obtaining fermented vegetables through a specific short-time steaming process. By further utilizing the combination of the vegetable's own juice and a very small amount of grain flour, along with an oil-free dry-heat cooking process, a "original flavor" vegetable pancake that highlights the true flavor of the vegetables, retains high nutritional value, and has a suitable taste was successfully produced under conditions of no or very little addition of exogenous ingredients. This method solves the aforementioned technical problems. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a heat-processed, original-flavor vegetable pancake, solving the technical problems mentioned in the background section.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solution: a heat-processed original flavor vegetable cake, which is prepared by the following method: one or more fresh vegetables are sorted and cut, and then rubbed or partially rubbed to make vegetable material that retains its own juice or vegetable material with juice adhering to its surface; the material is mixed with 6%-18% of its mass of grain flour, shaped under the condition that no additional water, oil, salt and seasonings are added, and then cooked by dry heat.

[0006] Preferably, it is prepared by the following method: one or more fresh vegetables are cleaned, cut, and then rubbed or partially rubbed to make vegetable material that retains its own juice or has juice adhering to its surface; before mixing the material with 6%-18% of the vegetable material by weight of grain flour, the material may be selectively subjected to a short-term steam simmering treatment, wherein the simmering conditions are: treatment under saturated steam at 100°C for 1-3 minutes, and heating is stopped immediately after the core temperature of the material reaches 75-85°C.

[0007] Preferably, the vegetable material after the short-term steam simmering treatment is further naturally cooled to 30-35°C and maintained at this temperature for at least 10-30 minutes to form vegetable material that has entered the fermentation state.

[0008] Preferably, the vegetable material after the short-term steam steaming treatment is further naturally cooled to 30-35°C and maintained at this temperature for at least 10-30 minutes to form vegetable material that has entered the fermentation state. The vegetable material includes vegetable material made by rubbing and grinding, as well as vegetable shreds / strips / pieces / blocks with only partial rubbing and surface adhering to juice.

[0009] Preferably, the grain powder is one or more of wheat flour, rice flour or corn flour, and its addition amount is only 6-18% of the weight of the vegetable material. When mixed, it relies solely on the juice of the vegetables to form a dough-like material, and the vegetable shreds and pieces are moist.

[0010] Preferably, the dry heating method is selected from one of oil-free pan frying, oven baking or hot air baking, with a heating temperature of 150-180℃ and a heating time of 5-15 minutes.

[0011] Preferably, it includes the following steps: (1) Fresh vegetables are rubbed or partially rubbed to make vegetable material that retains its own juice or vegetable material with juice adhering to its surface; (2) Selectively subject the material obtained in step (1) to short-time steam simmering treatment; (3) Mix the material processed in step (2) with the grain powder evenly; (4) After the mixture is shaped, it is heated and cooked by dry heat.

[0012] Preferably, after the short-time steam simmering treatment described in step (2), the material is further cooled naturally to 30-35°C and left to stand for at least 10-30 minutes to allow it to enter the fermentation state.

[0013] Preferably, the amount of cereal powder added in step (3) is only 6%-18% of the weight of the vegetable material, and no additional water, oil, salt and seasonings are added during the mixing process. Beneficial effects

[0014] This invention provides a heat-processed, original-flavor vegetable pancake. By limiting the process parameters of "short-time steaming treatment," this invention softens the vegetable tissue and controls surface microorganisms while maximizing the preservation of heat-sensitive nutrients such as water-soluble vitamins and natural pigments, providing nutritional benefits and easy absorption for fermented foods. The core process feature of heat processing vegetables without adding water, salt, oil, or seasonings preserves the natural flavor and juices of the vegetables while avoiding problems such as excessive sodium content that may result from adding exogenous seasonings. Through techniques such as "forming by combining the vegetable's own juices with a very small amount of grain flour" and "dry-heat cooking," the final product achieves a moist and fragrant taste without added oil, realizing a truly "original flavor." Compared with existing vegetable pancake processing technology, this invention creates a vegetable pancake with health benefits and pure flavor, while fully preserving the natural nutritional components and authentic flavor of vegetables. It contains very little staple flour, which meets the current consumer demand for clean labels and healthy eating. It has significant technological progress and its practical value also lies in its suitability for refrigerated and frozen pre-made foods compared to ordinary vegetable foods. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the processing flow of a heat-processed original-flavor vegetable pancake according to the present invention.

[0016] Figure 2 These are pictures of finished edamame cakes made based on the example work, including edamame cakes in refrigerated and frozen states.

[0017] Figure 3 This is a vegetable pancake made according to Example 2.

[0018] Figure 4 The alfalfa cake made according to Example 2 uses a very small amount of flour, as little as 6%, compared to the 30% to 80% flour content of existing commercially available vegetable cakes.

[0019] Figure 5 The cross-sectional view of the alfalfa cake made according to Example 2 shows that there are no obvious dough lumps in the cross-section of the vegetable shreds.

[0020] Figure 6 These are spinach pancakes made according to Example 2.

[0021] Figure 7 These are purple cabbage cakes made according to Example 2.

[0022] Figure 8 These are green pepper pancakes made according to Example 2. Detailed Implementation

[0023] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0024] Please see Figure 1-8 The present invention provides a technical solution: a heat-processed original flavor vegetable cake, which is prepared by the following method: one or more fresh vegetables are sorted and cut, and then rubbed or partially rubbed to make vegetable material that retains its own juice or vegetable material with juice adhering to its surface; the material is mixed with 6%-18% of its mass of grain flour, shaped under the condition that no additional water, oil, salt and seasonings are added, and then cooked by dry heat.

[0025] This embodiment is further configured to be prepared by the following method: one or more fresh vegetables are sorted and cut, and then rubbed or partially rubbed to make vegetable material that retains its own juice or vegetable material with juice adhering to its surface; before mixing the material with 6%-18% of its mass of grain flour, it may be selectively subjected to a short-term steam simmering treatment, wherein the simmering conditions are: treatment under saturated steam at 100°C for 1-3 minutes, and heating is stopped immediately after the core temperature of the material reaches 75-85°C.

[0026] In this embodiment, the vegetable material after the short-term steam simmering treatment is further naturally cooled to 30-35°C and maintained at this temperature for at least 10-30 minutes to form vegetable material that has entered the fermentation state.

[0027] In this embodiment, the vegetable material after the short-term steam steaming treatment is further naturally cooled to 30-35°C and maintained at this temperature for at least 10-30 minutes to form vegetable material that has entered the fermentation state. The vegetable material includes vegetable material made by rubbing and grinding, as well as vegetable shreds / strips / pieces / blocks with only partial rubbing and surface adhering to juice.

[0028] In this embodiment, the grain powder is one or more of wheat flour, rice flour, or corn flour, and its addition amount is only 6-15% of the weight of the vegetable material. When mixed into a ball, the vegetable material with a moist surface is formed only by the juice of the vegetables themselves.

[0029] In this embodiment, the dry heating method is selected from one of oil-free pan frying, oven baking, or hot air baking, with a heating temperature of 150-180℃ and a heating time of 5-15 minutes.

[0030] This embodiment is further configured to include the following steps: (1) Fresh vegetables are rubbed or partially rubbed to make vegetable material that retains its own juice or vegetable material with juice adhering to its surface; (2) Selectively subject the material obtained in step (1) to short-time steam simmering treatment; (3) Mix the material processed in step (2) with the grain powder evenly; (4) After the mixture is shaped, it is heated and cooked by dry heat.

[0031] This embodiment is further configured such that after the short-time steam simmering treatment in step (2), the material is naturally cooled to 30-35°C and left to stand for at least 10-30 minutes to allow it to enter the fermentation state.

[0032] In this embodiment, the amount of cereal powder added in step (3) is 6%-18% of the mass of the vegetable material, and no additional water, oil, salt and seasonings are added during the mixing process.

[0033] Its detailed connection method is a well-known technology in this field. The following mainly introduces the working principle and process, and the specific work is as follows.

[0034] Example 1: Fermentation type Take 600-1000 grams of fresh edamame, roughly cut each bean into 3-5 small pieces, and grate them until a slightly sticky juice appears. Spread the juice thinly to 1.5cm thickness and steam for 2 minutes. Remove and let cool naturally to 30-35℃ for at least 30 minutes. Mix in at least 40 grams of flour until the edamame pieces are moist. Shape the mixture into small cakes of various diameters and place them on a baking sheet for dry heat processing. During this process, turn them over to ensure even heating and press them slightly to flatten them until cooked. Once cooked, they can be eaten immediately or refrigerated / frozen. Reheat before eating. Alternatively, they can be frozen or refrigerated after the previous steps of combining with flour to create a pre-made food. This fermented vegetable cake is more suitable for refrigeration and freezing than ordinary vegetable ingredients, and its subsequent heating and cooking process also results in a better texture.

[0035] Example 2: Non-fermented type Take 500 grams of fresh leafy greens, shepherd's purse, alfalfa, garland chrysanthemum, or green peppers. Cut them into sections and lightly grate them to release their juices. Mix in 40 grams of dry flour and stir until the vegetables are moist. Spread the mixture evenly in a pan to form mounds about 10 cm in diameter and heat at 180°C for about 10 minutes to cook. You can flatten and flip the vegetables during cooking. This method can also be used for fermentation.

[0036] Example 3 (All-ingredient type, short-time steaming without fermentation): Take 250g of zucchini and 180g of potato, wash and peel them, then slice and shred them by hand or using a food processor, and grate them slightly to extract the juice. Pour this mixture into a shallow dish, spreading it to a thickness of about 2cm. Steam at 100℃ for 1.5 minutes, then immediately remove and quickly stir to cool to lukewarm (about 40℃). Add 8% (about 36g) of whole wheat flour by weight and mix well. Take a frying pan, preheat it over medium heat to about 160℃, and use a spoon to scoop the mixture into the pan, spreading it into several small round pancakes about 8cm in diameter. Without oil, dry-fry each side for about 4-5 minutes, until both sides are golden brown and the inside is set and cooked through. This example produces a smooth texture that fully retains the natural flavor of the zucchini and potato.

[0037] Example 4 (non-fermented, partially abrasive): Take 180g of white radish, 150g of cucumber, and 100g of leafy greens. Slice and shred the radish and cucumber, then grate them slightly until they release some juice (partial grate). Cut the leafy greens into sections and grate them slightly until they release a little juice. Mix the three ingredients together, then add 10% (approximately 45g) of a 1:1 mixture of rice flour and corn flour. Stir briefly until the mixture is bound together by the vegetable juices. Take a suitable amount of the mixture and press it into an oval shape about 1cm thick. Place the dough on a baking sheet lined with parchment paper and bake in a preheated oven at 180℃ for about 12 minutes, turning once halfway through, until the surface is dry and slightly golden brown with slightly crisp edges. The resulting vegetable pancake highlights the crisp texture and natural flavor of the radish and cucumber, without any added ingredients.

[0038] Example 5 (Fermentation type): Take 300g of fresh spinach and 150g of carrot, wash and drain them separately. Use a grater to chop the spinach into sections and grate it slightly to extract the juice. Cut the carrot into slices and grate it slightly until the surface is coated with juice (partially grated). Mix the two ingredients together and spread them evenly in a steaming tray to form a thin layer about 2cm thick. Place it in a boiling steamer and steam at 100℃ saturated steam for 2 minutes. Once the mixture is heated evenly and has a bright color, immediately remove it and transfer it to a clean container. Spread it out and let it cool naturally to about 35℃, then let it stand at this temperature for 20 minutes. At this point, the mixture will emit a slightly fermented sour aroma, and the vegetable shreds and the mixture will begin to form a certain stickiness. Add 12% (about 54g) of low-gluten wheat flour to the mixture, relying only on the juice extracted from the vegetables, and stir by hand for about 3 minutes until evenly mixed. Divide the mixture and press it into round dough pieces about 10cm in diameter and 1.2cm thick. Preheat a non-stick pan to about 170℃, without adding any oil or water, and place the dough pieces in the pan. First, dry-fry the first side over medium heat for about 5 minutes until it is set and turns light golden brown. Then flip it over and continue frying for about 6 minutes until the pancake is cooked through, releasing the natural sweetness of the vegetables and the complex aroma of slight fermentation, with a moist and soft texture inside. Example

[0039] In all the above examples, an appropriate amount of meat (including fish, shrimp, and poultry) and / or fruit such as hawthorn berries can be selected. After seasoning the meat separately, it can be mixed with flour and vegetables, then made into thin pancakes of appropriate size and dry-heat processed until cooked.

[0040] The vegetable pancakes prepared in the above embodiments can be eaten directly while hot, or after being combined with flour, they can be made into finished products, or cooled and vacuum-packed as pre-made dishes for refrigeration or freezing. Before consumption, they can be dry-heated or simply reheated. The entire process strictly follows the principle of "no additional water, oil, salt, or seasonings added," relying on the flour, which has very little moisture and juice from the vegetables themselves, to complete the processing, achieving a pure and original flavor transfer from raw materials to finished products. Furthermore, depending on whether "short-time steaming" or "fermentation" processes are used, products with different flavors and textures can be flexibly obtained.

[0041] It should be noted that in this paper, relational terms such as first and second are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations.

Claims

1. A heat-processed, original-flavor vegetable pancake, characterized in that, It is prepared by the following method: one or more fresh vegetables are sorted and cut, and then rubbed or partially rubbed. The vegetables used include two types of mixed fermented vegetables with more vegetables than fruits, namely flocculent and semi-flocculent, and one type of non-fermented vegetable. All of them are made into vegetable material that retains its own juice or vegetable material with juice adhering to the surface. The material is mixed with a very small amount of grain flour, which accounts for only 6%-18% of its mass. It is shaped without the addition of water, oil, salt and seasonings, and then cooked by dry heat.

2. The heat-processed original-flavor vegetable pancake according to claim 1, characterized in that... It is prepared by the following method: one or more fresh vegetables are sorted and cut, and then rubbed or partially rubbed to make vegetable material that retains its own juice or has juice adhering to its surface; before mixing the material with 6%-18% of the vegetable material by mass and grain flour, the material may be selectively subjected to a short-term steam simmering treatment, wherein the simmering conditions are: treatment under saturated steam at 100°C for 1-3 minutes, and heating is stopped immediately after the core temperature of the material reaches 75-85°C.

3. The original flavor vegetable pancake processed by heat treatment according to claim 1, characterized in that... The vegetable material after the short-term steam simmering treatment is further cooled naturally to 30-35°C and maintained at this temperature for at least 10-30 minutes to form vegetable material that has entered the fermentation state.

4. The heat-processed original-flavor vegetable pancake according to claim 1, characterized in that... The vegetable material after the short-term steam simmering treatment is further cooled naturally to 30-35°C and maintained at this temperature for at least 10-30 minutes to form vegetable material that has entered the fermentation state. The vegetable material includes vegetable material made by rubbing and grinding, as well as vegetable shreds / strips / pieces / blocks with only partial rubbing and surface adhering to juice.

5. The heat-processed, original-flavor vegetable pancake according to claim 1, characterized in that... The grain flour is one or more of wheat flour, rice flour or corn flour, and its addition amount is 6-18% of the weight of the vegetable material. When mixed, it relies only on the juice of the vegetables to form a dough-like material. When the flour is added and combined with the vegetables, it is mixed together until the surface of the filaments / strips / pieces / blocks of the vegetable leaves, stems and roots becomes slightly wet.

6. The original flavor vegetable pancake processed by heat treatment according to claim 1, characterized in that... The dry heating method is selected from one of oil-free pan frying, oven baking or hot air baking, with a heating temperature of 150-180℃ and a heating time of 5-15 minutes.

7. A method for preparing the original flavor vegetable pancake as described in any one of claims 1-6, characterized in that, Includes the following steps: (1) Fresh vegetables are sorted and cut, and then rubbed or partially rubbed to make vegetable material that retains its own juice or vegetable material with juice adhering to its surface; (2) Selectively subject the material obtained in step (1) to short-time steam simmering treatment; (3) Mix the material processed in step (2) with a very small amount of grain flour until the flour adheres thinly to the surface of the shredded / striped / sheet / blocked vegetables and is moist. (4) After the mixture obtained in step (3) is shaped, it is heated and cooked by dry heat processing.

8. The processing method for a heat-processed original-flavor vegetable pancake according to claim 7, characterized in that... After the short-term steam simmering treatment described in step (2), the material is further cooled naturally to 30-35°C and left to stand for at least 10-30 minutes to allow it to enter the fermentation state.

9. The method according to claim 7, characterized in that, The amount of grain powder added in step (3) is very small, only 6%-18% of the weight of the vegetable material. No additional water, oil, salt and seasonings are added during the mixing process. Meat such as fish is in chunks or granules and can be seasoned and mixed with fruits such as granulated hawthorn and added to the vegetable cake for dry heat processing until cooked.

Images