TW201737802A - Seafood pancakes and making method thereof - Google Patents

Abstract

A seafood pancake and a making method thereof are provided. The method includes performing following steps in a specific cooking apparatus: preheating the cooking apparatus; placing sequentially seafood, eggs, vegetables and flour mixture into the each plurality of cavity until fill the each cavity; and covering the cooking apparatus to heat evenly the ingredients in the each cavity. The cooking apparatus includes: a flat upper cover; a lower cover, wherein one side of the lower cover pivots to one side of the upper cover; and a plurality of cavities disposed by subsiding the face of the lower cover to accommodate ingredients individually. Further, each of the plurality of cavities has an opening, and each opening extends outwardly to form a protruding part. The top of the protruding part is attached to the face of the upper cover when the upper cover covers to the lower cover. The inside wall of the bottom of each cavity is flat. The each cavity is disposed by a determined distance and may have a heart-shape, round shape, rectangle, star-shape or polygon. The seafood pancake of the present invention has crispy taste.

Description

Seafood pancake and its making method

The present invention relates to a method for producing a seafood pancake, and more particularly to a method for producing a seafood pancake using a special cooking device.

In today's diversified food culture, the demand for taste and refinement of various foods has become higher and higher. Among all kinds of snacks, pancakes are widely spread, and there are similar flour-based fried foods in the national food culture. As a representative of pancakes, seafood pancakes are loved by the general public. Their rich and varied tastes (spicy, original) and ingredients (usually seafood, but also meat) blend harmoniously with flour to make flour products unique. The crispy mouth of the elastic teeth combines the taste of the ingredients to enhance the multi-level food experience.

At present, the general method for manufacturing seafood pancakes is to use a prepared batter and ingredients to be stirred into a pot, and then fried in a frying pan to form a large round pancake. However, for small families in modern society, it is difficult to accurately grasp the needs of the ingredients in the large amount of batter and ingredients. At the same time, the seafood pancakes produced are often over-sized and wasteful. For foreign foodies, although traditional seafood pancakes can be purchased, too much serving is a waste of ingredients and money.

In view of the above conventional problems, an object of the present invention is to provide a method for manufacturing a seafood pancake, and in particular to manufacture a seafood pancake using a specific cooking device, in order to improve the problem that the conventional seafood pancake consumes more food and is not easy to eat.

In view of the above, in order to achieve the above object, the present invention provides a method of manufacturing a seafood pancake comprising: preheating a cooking device, wherein the cooking device comprises: an upper cover body in a flat plate shape; and a lower cover body, One side of the lower cover body is pivotally connected to one side of the upper cover body, and a plurality of grooves are recessed on one side of the lower cover body; wherein each of the grooves has an opening, and each of the openings extends outward to form a convex portion. When the upper cover body is covered by the lower cover body, the top ends of the convex portions are respectively abutted against one surface of the upper cover body; the inner wall of one of the bottoms of each of the grooves is flat; and then a seafood food is placed for cooking. In each of the grooves of the device; adding an egg liquid to each of the grooves of the cooking device; adding a vegetable to each of the grooves of the cooking device; adding a slurry to each of the grooves of the cooking device Covering the upper cover and the lower cover; and heating the cooking device to conduct thermal energy to the foodstuffs in each of the grooves.

Preferably, each of the protrusions is annularly protruded around a surface of the corresponding opening. When the upper cover body is covered by the lower cover body, the slurry overflowing the respective grooves is cut by the convex portions. Each of the grooves is spaced apart by a predetermined distance, and the groove shapes are selected from a heart shape, a circle shape, a rectangle shape, a star shape, or a polygonal shape, and any combination thereof.

Preferably, the method of the present invention further comprises adding an edible oil to each of the grooves of the cooking device.

Preferably, the seafood food comprises shrimp, squid, crab, scallop, snail, shellfish, fish or any combination thereof; the vegetable comprises bean sprouts, cabbage, cabbage, radish, onion, leeks, onions, tomatoes or any of them combination.

Preferably, in the method of the present invention, the slurry is added to each of the grooves of the cooking device and substantially fills the grooves.

The present invention further provides a seafood pancake made by the above method.

Preferably, the seafood pancake may have a shape corresponding to the shape of each of the grooves.

In view of the above, the present invention provides a method of manufacturing a seafood pancake and a pancake thereof, which utilizes a flow of a cooking device and a product thereof, and has the following advantages:

(1) The method for manufacturing seafood pancake provided by the present invention can grasp the proportion and quantity of the foodstuff, and is not easy to cause waste of the foodstuff, thereby achieving the effect of cost saving.

(2) The method for manufacturing seafood pancake provided by the present invention can accurately predict the manufacturing process and improve the time course and efficiency of the food.

(3) The method for producing a seafood pancake provided by the present invention, which produces a seafood pancake having various shapes, small and cute shapes, and adds flavor and palatability to food.

(4) The method for producing a seafood pancake provided by the present invention, which produces a seafood pancake having a thick and crisp mouthfeel and a moderate size for easy eating by the user; and a uniform crispy appearance to form a unique seafood pancake shape. And taste.

(5) The method for manufacturing a seafood pancake provided by the present invention does not require any turning or shaping action on the food material, so that it is easy to complete the appearance of the finished product with high appearance consistency.

The invention will be further illustrated in detail by the following preferred embodiments and the accompanying drawings. It should be noted that the drawings disclosed in the following embodiments are intended to facilitate the explanation of the technical features of the present invention, and are not intended to limit the implementation thereof.

In accordance with the purpose of the present invention, a method of making a seafood pancake is disclosed.

In particular, the present invention provides a method of manufacturing a seafood pancake, in particular, using a special cooking device to complete the manufacture of a seafood pancake.

According to an object of the present invention, an embodiment is provided as follows. The invention provides a method for manufacturing a seafood pancake, which comprises the following steps: (a) preheating the cooking device to a preheating temperature; (b) then placing the seafood in a recess of the cooking device; c) placing the egg liquid in the recess of the cooking device; (d) placing the vegetable in the recess of the cooking device; (e) adding the slurry to the groove of the cooking device and filling the groove; (f) Covering the upper cover of the cooking device; (g) continuously heating the cooking device to uniformly transfer the heat energy to the foodstuff in the groove.

Please refer to FIG. 1 , which is a flow chart of a method for manufacturing a seafood pancake according to a first embodiment of the present invention. In this embodiment, the manufacturing method of the present invention comprises the following steps: Step S110, first preheating the cooking device to a predetermined temperature; Step S120, then placing the seafood in a plurality of grooves included in the cooking device; S130, the egg liquid is then placed in the plurality of grooves; in step S140, the vegetables are added to the plurality of grooves; in step S150, the slurry is added to the plurality of grooves, and each groove is filled; In step S160, the upper cover of the cooking device is covered; in step S170, the cooking device is finally heated to conduct heat energy to the foodstuffs in each of the grooves.

In order to cooperate with the method for producing a seafood pancake according to the first embodiment of the present invention, the present invention provides a cooking device for coping with the above-described method for manufacturing a seafood pancake to prepare an expected seafood pancake. 2 and FIG. 3, wherein FIG. 2 is a structural view of a cooking apparatus according to a first embodiment of the present invention, and FIG. 3 is a cross-sectional view of the cooking apparatus according to the first embodiment of the present invention. The cooking device 200 of the first embodiment of the present invention includes an upper cover 210 and a lower cover 220. The upper cover 210 is a flat plate shape, and may have no decorative lines, and both surfaces are flat surfaces. The lower cover 220 is also of a thin shape and has a size corresponding to the upper cover 210. One side of the lower cover body 220 is connected to one side of the upper cover body 210 through a hinge or a pivot. In the present embodiment, the upper cover 210 is connected to the lower cover 220 by a pivot 201. At the same time, the face of the lower cover body 220 is vertically recessed toward the direction opposite to the upper cover body 210 to form a plurality of grooves 230 which are spaced apart from each other by a predetermined distance and are used for respectively accommodating the food materials. In the present embodiment, by way of example and not limitation, the predetermined interval is 1 to 3 cm. The inner wall of the bottom cover 235 corresponding to the bottom 235 of each of the plurality of grooves 230 is flat, the inner food material can be heated uniformly, and the prepared pancake can be in the form of a cake having a thickness. In addition, each of the recesses 230 of the lower cover 220 of the cooking device 200 facing the upper cover 210 has an opening 240, and each of the openings 240 extends toward the upper cover 210 to form an annular convex portion 241. When the upper cover 210 and the lower cover 220 are closed, the distal end of the convex portion 241 abuts against the surface of the upper cover 210, and the slurry which is excessively discharged to the space between the grooves can be cut.

From the above, it can be seen from Fig. 2 that the shape of the plurality of grooves 230 is a rendering geometry. Geometry can be heart, circle, rectangle, polygon, or star. In Figs. 2 and 3, the plurality of grooves 230 of the cooking apparatus according to the first embodiment of the present invention are circular, but the present invention is not limited thereto.

According to the first embodiment of the present invention, a specific embodiment is provided as follows: a plurality of food containers 200 having a circular groove 230 are preheated to 80 to 100 ° C, and the warm-up time required according to the difference in the size of the fire is Differently, in the present embodiment, only about 1 to 3 minutes is required to complete the preheating process; then 5 to 20 g of seafood ingredients are placed in each of the plurality of grooves 230, wherein the seafood ingredients include shrimp, squid, crab, Scallops, snails, shellfish, fish, and any combination thereof; adding 5 to 30 g of egg liquid to each of the plurality of grooves 230; adding 5 to 25 g of vegetables to each of the plurality of grooves 230, wherein the vegetables may contain bean sprouts Vegetables, cabbage, cabbage, radish, onion, leeks, onions, tomatoes, and any combination thereof, but the invention is not limited thereto; then the slurry is added to a plurality of grooves 230 until the slurry is filled with each a plurality of grooves 230, wherein the slurry of the embodiment is prepared by using flour and sweet potato powder in an appropriate ratio and water; then the upper cover 210 and the lower cover 220 of the cooking device 200 are covered, and heating is continued for 1 to 3 Minutes of ingredients in the groove, making it Through.

More specifically, after the top cover 210 of the cooking device 200 is closed and the lower cover 220 is closed, the top end of the convex portion 241 abuts against the surface of the upper cover 210, so that if there is excess flow to a plurality of concaves The slurry which is spaced between the grooves 230 can be cut by the convex portion 241 and cut off. In this way, the plurality of grooves 230 of the lower cover 220 and the upper cover 210 can form a closed space. In this enclosed space, the heat is uniformly transmitted to the cooking device 200, and the ingredients in the plurality of grooves 230 can be uniformly heated until the ingredients are cooked. Thus, the foodstuff placed in the plurality of grooves 230 is not easily scorched due to uneven heating, and the moisture and freshness of the food itself can be preserved, so that the taste and flavor of the prepared pancake are better. Moreover, the foodstuff contacting the inner wall of the groove 230 can have a uniform fragile appearance, forming a unique appearance and taste of the seafood pancake. Further, when the seafood pancake is produced by the cooking device 200, it is not necessary to perform any turning or shaping operation on the foodstuff, so that it is easy to complete the appearance of the finished product with high appearance consistency.

According to the above manufacturing method, after the cooked finished product is panned, the prepared seafood pancake has the same shape as the plurality of grooves 230. In the present embodiment, the seafood pancake has a shape of a pie-shaped shape corresponding to a plurality of circular grooves 230.

The cooking device provided in the first embodiment may comprise another embodiment, and reference is made to Fig. 4, which is a cross-sectional view of another cooking device according to the first embodiment of the present invention. The other cooking device includes an upper cover body 310, a lower cover body 320, a plurality of grooves 330, a bottom portion 335 of each of the plurality of grooves 330, an opening 340 of each of the grooves, and a convex portion 341, and another cooking device 300 and cooking A similar structure of the device 200 will not be described herein anyway. In this embodiment, each of the plurality of grooves 330 of the cooking device may be recessed non-perpendicularly in a direction away from the upper cover 310, for example, as shown in the cross-sectional view of FIG. 4, to form a narrow bottom 335. The opening 340 has a wider trapezoidal shape.

The present invention further provides another exemplary embodiment, and please refer to FIG. 5, which is a flow chart of a method for manufacturing a seafood pancake according to a second embodiment of the present invention. In this embodiment, the manufacturing method of the present invention comprises the following steps: step S410, preheating the cooking device to a predetermined temperature; and step S420, placing an edible oil in a plurality of grooves included in the cooking device; Step S430, the seafood is then placed in the plurality of grooves; in step S440, the egg liquid is then placed in the plurality of grooves; in step S450, the vegetables are added to the plurality of grooves; and in step S460, the slurry is added. To the plurality of grooves, and filling each groove; in step S470, the upper cover of the cooking device is covered; and in step S480, the cooking device is finally heated to conduct heat energy to the foodstuff in each of the grooves.

Similarly, in order to match the second embodiment of the present invention, the present invention provides a cooking apparatus for matching the above-described method of manufacturing a seafood pancake to make an expected seafood pancake. Please refer to Fig. 6, which is a structural view of a cooking apparatus according to a second embodiment of the present invention. Among them, the cooking apparatus 500 of the second embodiment of the present invention has a structure similar to that of the cooking apparatus 200 of the first embodiment of the present invention. The cooking device 500 includes the upper cover 510, the lower cover 520, the plurality of grooves 530, and the convex portion 541. The structures of the cooking device 200 of the first embodiment are the same, and will not be described herein.

It is to be noted that, in the second embodiment of the present invention, the two ends of the upper cover 510 extend outwardly to form a first support member 505, and the two ends of the lower cover body 520 respectively extend outward to form a second support member 507. . The cooking device 500 can be movably suspended from the heating device 700 by each of the first supporting members 505, the second supporting members 507 or the first supporting members 505 and the second supporting members 507, and receives the heating device 700. The heat provided.

Specifically, reference is made to Fig. 7 of the drawings, which is a schematic view of heating according to a second embodiment of the present invention. The cover body 510 of the embodiment further extends outwardly to form a first support member 505, and the lower cover body 520 can also extend outwardly to form a second support member 507 corresponding to the two ends thereof. A support member 505 and a second support member 507 may be semi-cylindrical or cylindrical, and in the case where the first support member 505 and the second support member 507 are semi-cylindrical, the upper cover 510 is closed to the lower cover. In the case of the body 520, the first support member 505 and the second support member 507 can be joined to each other to form a cylindrical shape. When the operator wants to bake the food material, the cooking device 500 can be movably disposed on the heating device 700 by the first support member 505, the second support member 507, or the first support member 505 and the second support member 507. The heating end. After the foodstuff is placed in the groove 540, and the upper cover 510 and the lower cover 520 are covered with each other, the cooking device 500 can receive the heat energy provided by the heating device 700, and the heat energy can be uniformly transmitted to the food. .

The heating device 700 can be a heating device that transmits natural gas or gas, and can also be heated in various forms such as electromagnetic heating, charcoal fire, and kiln firing. The heating mode of the gas furnace is shown in Fig. 7, but the heating device of the present invention is not limited thereto.

It should be noted that the first support member 505 and the second support member 507 of the embodiment may be materials that are not thermally conductive; or, in the case where the first support member 505 and the second support member 507 are made of a heat conductive material. The cooking device 500 of the present invention can be provided with a thermal insulation kit (not shown) in one of the first support members 505 and one of the second support members 507 to provide an operator with a barrier when baking the food material. The thermal kit holds the first support 505, the second support 507, or both to avoid problems with hand burns.

In view of the above, the shape of the plurality of grooves 530 of the cooking device of the second embodiment of the present invention is a geometric figure. Geometry can be heart, circle, rectangle, polygon, or star. In Fig. 5, the plurality of grooves 530 of the cooking apparatus of the second embodiment of the present invention are in a heart shape, but the present invention is not limited thereto.

According to a second embodiment of the present invention, a specific embodiment is provided as follows: a plurality of food devices 500 having a circular groove 530 are placed on a gas furnace, and preheated to 80 to 100 ° C according to the difference in size of the fire. The required preheating time is different. However, in the present embodiment, only about 1 to 3 minutes is required to complete the preheating process; an edible oil is added to each of the plurality of grooves 530, wherein the edible oil can be sunflower seeds. Oil, soybean salad oil, preferably soybean salad oil; then 5 to 20 g of seafood ingredients are placed in each of the plurality of grooves 530, wherein the seafood ingredients include shrimp, squid, crab, scallops, snails, shellfish, fish or Any combination thereof; adding 5 to 30 g of egg liquid to each of the plurality of grooves 530; adding 5 to 25 g of vegetables to each of the plurality of grooves 530, wherein the vegetables may include bean sprouts, cabbage, cabbage, radish, Scallions, leeks, onions, tomatoes or any combination thereof, but the invention is not limited thereto; then the slurry is added to a plurality of grooves 530 until the slurry is filled with a plurality of grooves 530, wherein the embodiment Way of using the flour and the flour Flour, and water in an appropriate ratio of modulation; then covered with cover 510 and cooking food means the lower cover 520, the heating was continued for 1-3 minutes in the recess 500, so cooked.

More specifically, after the cooking device 500 is preheated, the cooking oil hot pot is added to make the subsequent ingredients less likely to stick to the bottom of the groove. In addition, after the food material is placed, the upper cover 510 of the cooking device 500 and the lower cover 520 are closed, so that the top end of the convex portion 541 abuts against the surface of the upper cover 510, and thus, the plurality of concaves of the lower cover 520 The inner space of the groove 530 and the upper cover 510 can form a closed space. In this enclosed space, the heat is uniformly transmitted to the cooking device 500, and the ingredients in the plurality of grooves 530 can be uniformly heated until the ingredients are cooked. Due to the addition of the edible oil, the ingredients placed in the plurality of grooves 530 can not only retain the moisture and freshness of the ingredients themselves, but also make the paste crisp and crisp, so that the prepared pancakes have better taste and flavor. Moreover, the foodstuff contacting the inner wall of the groove 530 can have a uniform fragile appearance, forming a unique appearance and taste of the seafood pancake. Further, when the seafood pancake is produced by the cooking device 200, it is not necessary to perform any turning or shaping operation on the foodstuff, so that it is easy to complete the appearance of the finished product with high appearance consistency.

According to the above manufacturing method, after the cooked finished product is panned, the prepared seafood pancake has the same shape as the plurality of grooves 530. In the second embodiment, the seafood pancake is a cake having a heart shape corresponding to a plurality of grooves 530 of a heart shape.

In summary, according to the second embodiment of the present invention, the foodstuff is sequentially solidified in the original form by the procedure of sequentially adding the ingredients. In addition, due to the shape and thickness of the plurality of grooves, the seafood pancake manufactured according to the embodiment and the specific embodiment of the present invention has a shape corresponding to a plurality of groove shapes and a certain thickness, which can add the food itself. Taste and flavor.

The method for manufacturing a seafood pancake of the present invention can grasp the proportion and quantity of the foodstuff, and is not easy to cause waste of the foodstuff, thereby achieving the effect of cost saving.

The method for manufacturing a seafood pancake of the present invention can accurately predict the manufacturing process and improve the time course and efficiency of the food.

In the method for producing a seafood pancake of the present invention, the seafood pancake produced has a thick and crisp mouthfeel and is moderate in size and easy for the user to eat.

In the method for producing a seafood pancake of the present invention, the seafood pancake produced can have a uniform crispy appearance and form a unique seafood pancake appearance and mouthfeel.

The method for manufacturing a seafood pancake of the present invention does not require any turning or shaping action on the food material, so that it is easy to complete the appearance of the finished product with high appearance consistency.

The foregoing is illustrative only and not limiting. Equivalent modifications or alterations of equivalents are intended to be included within the scope of the appended claims.

S110~S170, S410~S480‧‧‧ steps
200, 300, 500‧‧‧ cooking devices
201, 501‧‧ ‧ pivot
210, 310, 510‧‧‧ upper cover
220, 320, 520‧‧‧ lower cover
230, 330, 530‧‧‧ grooves
235, 335‧‧‧ bottom
240, 340, 540‧‧‧ openings
241, 341, 541‧‧ ‧ convex
505‧‧‧First support
507‧‧‧second support
700‧‧‧heating device

Fig. 1 is a flow chart showing a method of manufacturing a seafood pancake according to a first embodiment of the present invention.

Fig. 2 is a structural view of a cooking apparatus according to a first embodiment of the present invention.

Figure 3 is a cross-sectional view showing a cooking apparatus according to a first embodiment of the present invention.

Figure 4 is a cross-sectional view showing another cooking apparatus according to the first embodiment of the present invention.

Fig. 5 is a flow chart showing a method of manufacturing a seafood pancake according to a second embodiment of the present invention.

Fig. 6 is a structural view showing a cooking apparatus according to a second embodiment of the present invention.

Fig. 7 is a schematic view showing the heating according to the second embodiment of the present invention.

S110~S170‧‧‧Steps

Claims (9)

A method of manufacturing a seafood pancake, comprising: preheating a cooking device, wherein the cooking device comprises: an upper cover body in a flat plate shape; and a lower cover body, one side of which is pivotally coupled to the upper cover body One side of the lower cover body is recessed to form a plurality of grooves; wherein each of the grooves has an opening, and each of the openings extends outward to form a convex portion, when the upper cover body is covered by the lower cover body, The top end of each of the convex portions is abutted against one surface of the upper cover body; the inner wall of one of the bottom portions of each of the concave portions is flat; a seafood food material is placed in each of the grooves of the cooking device; Each of the grooves of the cooking device; adding a vegetable to each of the grooves of the cooking device; adding a slurry to each of the grooves of the cooking device; covering the upper cover and the lower cover; And heating the cooking device to conduct thermal energy to the foodstuffs in each of the grooves. The method of claim 1, wherein each of the protrusions is annularly raised around a surface of the corresponding opening. The method of claim 2, wherein when the upper cover is covered by the lower cover, the slurry overflowing the respective grooves is cut by the convex portions. The method of claim 1, wherein each of the grooves is spaced apart by a predetermined distance, and the groove shapes are selected from a heart shape, a circle shape, a rectangle shape, a star shape or a polygonal shape, and any combination. The method of claim 1, further comprising adding an edible oil to each of the grooves of the cooking device. The method of claim 1, wherein the seafood food comprises shrimp, squid, crab, scallop, snail, shellfish, fish or any combination thereof; the vegetable comprises bean sprouts, cabbage, cabbage, radish, onion , amaranth, onion, tomato or any combination thereof. The method of claim 1, wherein the slurry is added to each of the grooves of the cooking device and substantially fills the grooves. A seafood pancake made by the method of claims 1 to 7. The seafood pancake of claim 8, wherein the seafood pancake has a shape corresponding to each of the groove shapes.