CN1056799A - The processing method of jam pancake - Google Patents
The processing method of jam pancake Download PDFInfo
- Publication number
- CN1056799A CN1056799A CN 90105297 CN90105297A CN1056799A CN 1056799 A CN1056799 A CN 1056799A CN 90105297 CN90105297 CN 90105297 CN 90105297 A CN90105297 A CN 90105297A CN 1056799 A CN1056799 A CN 1056799A
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- CN
- China
- Prior art keywords
- jam
- pancake
- processing method
- thin pancake
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a kind of processing method of jam pancake, comprise system jam, make thin pancake, be coated with sauce, compress, cut into slices, operation such as oven dry.With the jam pancake that this method is produced, both crisp-fried was good to eat, had strong fruital again, and the also double multivitamin that contains is nutritious, and instant is a kind of delicious instant food.
Description
The present invention relates to a kind of processing method of instant food.
Various fresh fruits are made jam, and everybody likes to eat, but badly carry with jar bottle packing, travel, inconvenient eating when going out, once eat up also apt to deteriorately, cause waste.Thin pancake is made by wheat, rice, millet etc., is the especially special product in Shandong of the north, and is crisp, fragrant and pleasant to taste, welcome by the masses, but the thin pancake taste of eating dishes without rice or wine is relatively poor, and frangible inconvenience carried and transported.
Purpose of the present invention provides a kind of processing method, can make a kind of thin pancake with jam sandwich in this way, and the good to eat local flavor of existing thin pancake crisp-fried has strong fruital again, also has various vitamins and other nutrition concurrently; And easy for carrying and eating, can be for taking at any time in people's tourism, the way of going on business.
The inventive method can briefly explain as follows:
1. with various fresh fruits, make jam (the jam production technology comprises handle, removes sepal, washes, boils, beats operations such as sauce, stoning, sugaring, is prior art) respectively as hawthorn, apple, peach, apricot, persimmon, orange, tomato etc.;
2. wear into powder adding pancake-baking machine with rice, wheat, millet etc. and make thin pancake (prior art);
The inventive method is characterised in that: 3. apply the jam of one deck 0.5-1.5 millimeters thick while hot equably on the ripe thin pancake of new output, and then be covered with one deck thin pancake (being about to two-layer thin pancake happens frequently);
4. the two-layer thin pancake that will coincide together, accompany jam is sent into has up and down that the calender of two rolls compresses;
5. cut into slices then, dry, pack.
Fig. 1 has represented the technological process of production figure of this method.
Thickness after sandwich jam pancake is compressed by roll is the 1.5-3.5 millimeter, and section can be all size, and oven dry can be carried out on conveyer belt continuously, heating-up temperature 130-200 ℃, gets final product in 5-15 minute.
The jam pancake that the inventive method is made has distinct lacol flavor. Hawthorn, peach, apple etc. are the Shandong special product, thin pancake is again the Shangdong characteristic food that is renown far and wide, jam pancake has the two advantage concurrently and has avoided the defective of the two, both mouthfeel shortcake, perfume (or spice), sweet were very good to eat, were difficult for again broken, easy to carry: and nutritious, all-ages, the employing plastic packing bag packs, the tourism go on business at any time can take out edible, very convenient.
Following tabular is for several embodiment of this method.
| Example | The thin pancake raw material | The jam raw material | Jam thickness (millimeter) | Compress back thickness (millimeter) | Heating-up temperature (℃) | Drying time (branch) | Section specification (millimeter) |
| 1. 2. 3. 4. | Rice wheat and corn+wheat wheat+millet | Peach hawthorn fruit and apple persimmon | 1.50 0.5 1.00 1.40 | 3.5 1.5 2.5 3.0 | 200 130 150 180 | 15 5 8 11 | 100×150 80×150 100×150 80×120 |
Claims (3)
1, a kind of processing method of jam pancake is divided into system sauce, makes thin pancake, is coated with sauce, compresses, cuts into slices and operation such as oven dry, it is characterized in that it is coated with the sauce operation for applying the jam of one deck 0.5-1.5 millimeters thick on thin pancake, and then covers the last layer thin pancake; Compressing operation is the two-layer thin pancake that accompanies jam to be sent into roll compress; Cut into slices then, dry.
2, processing method as claimed in claim 1, the sandwich thin pancake thickness after it is characterized in that compressing is the 1.50-3.5 millimeter.
3, processing method as claimed in claim 1 or 2 is characterized in that bake out temperature is 130-200 ℃, and drying time is 5-15 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 90105297 CN1056799A (en) | 1990-05-26 | 1990-05-26 | The processing method of jam pancake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 90105297 CN1056799A (en) | 1990-05-26 | 1990-05-26 | The processing method of jam pancake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1056799A true CN1056799A (en) | 1991-12-11 |
Family
ID=4879124
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 90105297 Pending CN1056799A (en) | 1990-05-26 | 1990-05-26 | The processing method of jam pancake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1056799A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089563C (en) * | 2000-11-24 | 2002-08-28 | 陈珂 | Method for preparing instant cake to be soaked in soup or water by microwave drying |
| CN100387150C (en) * | 2004-07-07 | 2008-05-14 | 李宝强 | Additive free battercake production process and its product |
| CN105432756A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Multi-layer steamed bread premixing powder and making method of multi-layer steamed bread |
-
1990
- 1990-05-26 CN CN 90105297 patent/CN1056799A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089563C (en) * | 2000-11-24 | 2002-08-28 | 陈珂 | Method for preparing instant cake to be soaked in soup or water by microwave drying |
| CN100387150C (en) * | 2004-07-07 | 2008-05-14 | 李宝强 | Additive free battercake production process and its product |
| CN105432756A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Multi-layer steamed bread premixing powder and making method of multi-layer steamed bread |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |