阅读说明：本技术 一种葱油饼的加工工艺 (Processing technology of scallion oil cake ) 是由 曹勇 王芳 李寒露 孟子昂 衡利冰 蔡星寒 赵艺淇 于 2020-05-14 设计创作，主要内容包括：本发明公开了一种葱油饼的加工工艺,包括以下步骤：一、制作发酵面；二、将葱去外层皮,洗净,葱白切段,葱青切成葱花,三、制作调味料备用。四、取葱花,调味料搅拌均匀放置5分钟,待葱花与调味料充分融合后备用；五、制饼；六、在电饼铛内烤至两面金黄。本发明,使得葱油饼外酥里嫩,葱香四溢,味觉体验更佳。首先在面团的发酵上进行改进,添加高糖酵母和专用奶粉,面和水的配比大胆创新,大大提高面团发酵后的口感。其次在葱的选择、用量、刀法上进行创新,在葱和面饼的擀制上改进,提高葱香在面团内的作用。最后是葱饼调味料的创新,通过调味料的配比,使得葱油饼的甜咸、香味、口感、回味更加出色。(The invention discloses a processing technology of scallion oil cakes, which comprises the following steps: firstly, preparing fermented flour; removing outer skin of the scallion, cleaning, cutting the scallion stalk into segments, cutting the scallion stalk into chopped scallion pieces, and preparing the seasoning for later use. Fourthly, taking the chopped green onion, uniformly stirring the seasoning, standing for 5 minutes, and fully fusing the chopped green onion and the seasoning for later use; fifthly, making cakes; sixthly, baking the cake in an electric baking pan until the two sides are golden. The invention ensures that the scallion oil cake is crisp outside and tender inside, the scallion oil cake has the fragrance of all around, and the taste experience is better. Firstly, the fermentation of dough is improved, high-sugar yeast and special milk powder are added, the proportion of the flour and the water is innovated greatly, and the taste of the dough after fermentation is greatly improved. And secondly, innovation is made on selection, dosage and cutting method of the scallion, improvement is made on rolling of the scallion and the dough cake, and the effect of the scallion flavor in the dough is improved. Finally, the onion cake seasoning is innovated, and the onion oil cake is more excellent in sweetness, saltiness, fragrance, taste and aftertaste through the proportion of the seasoning.)

1. The processing technology of the scallion oil cake is characterized by comprising the following steps:

firstly, 9-11 jin of flour, 6.5-7.5 g of high-sugar yeast, 100-120 g of baked milk powder, 100-130 g of white sugar and 22-27 g of double-effect aluminum-free baking powder are taken and put into a basin, 7.1-7.4 jin of purified water is put into the basin after uniform stirring, the flour is kneaded into dough with smooth surface, wet cloth is covered on the dough, and the dough is fermented for 25-35 minutes at 25 ℃ to form fermented flour;

removing outer skin of the scallion, cleaning, standing at 25 ℃ for 5 hours to evaporate water, cutting the scallion stalk into 1-2mm scallion sections, cutting the scallion green into scallion pieces, uniformly stirring the scallion stalk and the scallion pieces, and placing in a drain basin for later use;

thirdly, 35 to 44 grams of refined pure salt, 27 to 33 grams of thirteen-spices, 135 grams of chicken essence, 9 to 11 grams of monosodium glutamate and 28 to 35 grams of starch are fully and evenly stirred to prepare the seasoning for standby;

fourthly, taking 135-165 g of the chopped green onion in the second step and 27-33 g of the seasoning in the third step, uniformly stirring and placing for 5 minutes until the chopped green onion and the seasoning are fully fused for later use;

fifthly, taking 2000 g of the fermented dough in the step one, adding a proper amount of flour, kneading and proofing for 5 minutes, rolling the dough into a pancake with the diameter of 38-40 cm by using a rolling pin, brushing soybean oil on a single side, and uniformly scattering the chopped green onion and the seasonings in the step four on the surface of the pancake. Folding the flour cakes up and down to the middle line, brushing soybean oil, folding the flour cakes left and right to the middle line, slightly crossing, slightly scattering flour on a chopping board, placing the dough on the chopping board, placing the dough for 3 minutes at 25 ℃, and rolling the dough into a dough with the diameter of 50-52 cm by using a rolling pin;

sixthly, putting 135-165 g of palm oil in the electric baking pan, setting the upper fire to be 200 ℃ and the lower fire to be 200 ℃, using a rolling pin to circle the rolled cakes into the electric baking pan, opening the cover to observe the color of the cakes after 4 minutes, changing the upper surface and the lower surface of the cakes after the bottom surfaces of the cakes are golden yellow, and checking the golden bottom of the cakes after 2 minutes.

2. The processing technology of the scallion oil cake as claimed in claim 1, wherein in the second step, scallion is Shandong steelyard scallion, so that the taste of the scallion oil cake is guaranteed.

3. The processing technology of onion oil cake as claimed in claim 1, wherein in the sixth step, the time for stirring and crushing is 3-5min to ensure that each flavoring is dissolved and tasty.

Technical Field

The invention relates to the technical field of food processing, in particular to a processing technology of an onion oil cake.

Background

The scallion oil cake is a traditional food in China, the snack is available in various places, the snack is fragrant and salty in taste, the main materials are flour and scallion, and the snack is a common food in street and night markets. The key technical point of the onion cake lies in the proportion of ingredients such as yeast, milk powder and the like and seasonings. The scallion oil cake has various preparation methods, the preparation means and the flavor are different from person to person, the existing scallion cake mostly adopts the fermentation of pure yeast, the rolling of dough is also mainly carried out by the traditional method, and the softness and taste experience of the existing scallion cake are difficult to break through. The scallion oil cake has a large space in dough fermentation, preparation methods, auxiliary material addition and taste improvement, and the requirements of delicacy and health are different. The cooking method of the onion oil cake in the market at present has various characteristics, such as good sale of the sauce fragrant cake, the onion flower cake and the like, lack of prominent bright spots, and fatigue of the mouth feeling of a user after a period of time. Therefore, the technical personnel in the field provide a processing technology of the onion oil cake to solve the problems in the background technology.

Disclosure of Invention

The invention aims to provide a processing technology of scallion oil cakes, which aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme:

a processing technology of scallion oil cake comprises the following steps:

firstly, 9-11 jin of flour, 6.5-7.5 g of high-sugar yeast, 100-120 g of baked milk powder, 100-130 g of white sugar and 22-27 g of double-effect aluminum-free baking powder are taken and put into a basin, 7.1-7.4 jin of purified water is put into the basin after uniform stirring, the flour is kneaded into dough with smooth surface, wet cloth is covered on the dough, and the dough is fermented for 25-35 minutes at 25 ℃ to form fermented flour;

removing outer skin of the scallion, cleaning, standing at 25 ℃ for 5 hours to evaporate water, cutting the scallion stalk into 1-2mm scallion sections, cutting the scallion green into scallion pieces, uniformly stirring the scallion stalk and the scallion pieces, and placing in a drain basin for later use.

Thirdly, 35 to 44 grams of pure salt, 27 to 33 grams of thirteen-spices, 135 grams of chicken essence, 9 to 11 grams of monosodium glutamate and 28 to 35 grams of starch are fully and evenly stirred to prepare the seasoning for standby.

And fourthly, taking 135-165 g of the chopped green onion in the second step and 27-33 g of the seasoning in the third step, uniformly stirring, standing for 5 minutes, and fully fusing the chopped green onion and the seasoning for later use.

Fifthly, taking 2000 g of the fermented dough in the step one, adding a proper amount of flour, kneading and proofing for 5 minutes, rolling the dough into a pancake with the diameter of 38-40 cm by using a rolling pin, brushing soybean oil on a single side, and uniformly scattering the chopped green onion and the seasonings in the step four on the surface of the pancake. The dough is folded up and down to the middle line and brushed with soybean oil, then folded left and right to the middle line to be slightly crossed, flour is slightly scattered on a chopping board to place the dough on the chopping board, the dough is placed for 3 minutes at 25 ℃, and then the dough is rolled into the dough with the diameter of 50-52 cm by a rolling pin.

Sixthly, putting 135-165 g of palm oil in the electric baking pan, setting the upper fire to be 200 ℃ and the lower fire to be 200 ℃, using a rolling pin to circle the rolled cakes into the electric baking pan, opening the cover to observe the color of the cakes after 4 minutes, changing the upper surface and the lower surface of the cakes after the bottom surfaces of the cakes are golden yellow, and checking the golden bottom of the cakes after 2 minutes.

Preferably, in the second step, the scallion is Shandong steelflower onion, so that the taste of the scallion oil cake is guaranteed.

Preferably, in the sixth step, the commercial electric baking pan with the diameter of 56 cm and the depth of 3 cm is selected as the electric baking pan.

Compared with the prior art, the invention has the beneficial effects that:

the invention ensures that the scallion oil cake is crisp outside and tender inside, the scallion oil cake has the fragrance of all around, and the taste experience is better. Firstly, the fermentation of dough is improved, high-sugar yeast and special milk powder are added, the proportion of the flour and the water is innovated greatly, and the taste of the dough after fermentation is greatly improved.

And secondly, innovation is made on selection, dosage and cutting method of the scallion, improvement is made on rolling of the scallion and the dough cake, and the effect of the scallion flavor in the dough is improved. Finally, the onion cake seasoning is innovated, and the onion oil cake is more excellent in sweetness, saltiness, fragrance, taste and aftertaste through the proportion of the seasoning.

Detailed Description

The technical solution of the present invention will be described in further detail with reference to specific embodiments.