CN104413117A - Meat paste pizza and preparation method thereof - Google Patents

Abstract

The invention relates to a meat paste pizza and the preparation method thereof, belongs to the technical field of food. A meat paste pizza comprises a pizza crust, a sauce, and a stuffing; the pizza crust consists of the following raw materials by weight percentage: 100-150 portions of flour, 10-12 portions of yeast, 15-18 portions of white sugar, 2-4 portions of salt, and 10-15 portions of butter; the sauce consists of the following raw materials by weight percentage: 9-15 portions of onion, 15-18 portions of tomato, 5-8 portions of garlic, 18-22 portions of tomato sauce, and 3-5 portions of black pepper. The meat paste pizza improves the ingredient and preparation method in the conventional pizza; chicken breast and Char siu sauce are added in to enrich the taste of the pizza, and make the taste more unique; Importantly, vegetables and meats are reasonably mixed, thus the nutrient elements are more diversified, and the preparation is very simple and convenient; people can personally make the pizza at home.

Description

A kind of meat pulp Piza and preparation method thereof

Technical field

The present invention relates to meat pulp Piza and preparation method thereof, belong to food technology field.

 

Background technology

Pizza (Pizza) translations pizza, Pizza is again that one rises in gondola food, rather well received in the whole world.The usual way of pizza covers catsup with above the disc cake of fermentation, cheese and other batchings, and formed by baking oven baking.On the market existing Piza mostly taste nutrient that is single, that contain few, make get up also more loaded down with trivial details.

Summary of the invention

The object of the invention is to overcome the weak point that prior art exists, provide a kind of taste to enrich and unique, be rich in nutrient, meat pulp Piza simple for production and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of meat pulp Piza, its special character is to comprise cake skin, at the bottom of sauce and fillings, cake skin is made up of following raw material by weight ratio: flour 100-150 part, yeast 10-12 part, white sugar 15-18 part, salt 2-4 part, butter 10-15 part, be made up of following raw material by weight ratio at the bottom of sauce: onion 9-15 part, tomato 15-18 part, garlic 5-8 part, tomato sauce 18-22 part, black pepper 3-5 part, fillings is made up of following raw material by weight ratio: pigeon breast dried meat 15-18 part, roast pork sauce 8-12 part, oil consumption 6-8 part, light soy sauce 3-6 part, honey 7-9 part, chickens' extract 2-4 part, garlic solvent 2-5 part,

Described meat pulp Piza, comprise at the bottom of cake skin, sauce and fillings, cake skin is made up of the raw material of following optimal proportion by weight: 120 parts, flour, 10 parts, yeast, white sugar 15 parts, salt 3 parts, 12 parts, butter, be made up of the raw material of following optimal proportion by weight at the bottom of sauce: onion 14 parts, tomato 18 parts, garlic 5 parts, tomato sauce 20 parts, black pepper 3 parts, fillings is made up of the raw material of following optimal proportion by weight: 18 parts, pigeon breast dried meat, 9 parts, roast pork sauce, oil consumption 6 parts, light soy sauce 4 parts, honey 9 parts, chickens' extract 2 parts, garlic solvent 3 parts;

The preparation method of described meat pulp Piza, its special character is to comprise the following steps:

(1) cake leather is done: all material except butter is kneaded into dough to smooth, add butter more smooth tack-free to dough, ferment half an hour at warm place, after taking out, extrude unnecessary gas, lax 10 minutes, roll into Piza dish size, in dish, brush oil, puts into hand push even, some holes is pitched again with fork, swell when preventing from baking, put to refrigerator cold-storage 1 hour, bake in the baking box putting into preheating 200 degree after taking-up about 2-3 minute for subsequent use; (2) make at the bottom of sauce: onion and garlic mince, tomato is chopped into young pilose antler, lower butter in pot, after melting, lower onion, medium and small fire is fried and is gone out fragrance, lower garlic end to onion, stir-fry to garlic perfume (or spice) out, other materials is added, stir-fries evenly, turn big fire, receive thick soup juice; (3) fillings makes: Fresh Grade Breast is cut into little bar, adds all pickling spices 1 hours; (4) Piza makes: spread dip at the bottom of cake, then spread a little cheese silk above, then put ready chicken, finally sprinkle one deck cheese again, baking box preheating 220 degree, puts into baking box middle level roasting 25 minutes.

Meat pulp Piza of the present invention, improve the batching in Piza in the past and preparation method, with the addition of Fresh Grade Breast and roast pork sauce, make the taste of Piza more abundant, unique, the more important thing is meat and vegetables collocation rationally, nutrient is diversification more, and make also very easy, people can make at home in person.

Detailed description of the invention

Below provide the specific embodiment of the present invention, be used for being described in further detail formation of the present invention.

Embodiment 1

The meat pulp Piza of the present embodiment, comprise at the bottom of cake skin, sauce and fillings, cake skin is made up of following raw material by weight ratio: 100 parts, flour, 10 parts, yeast, white sugar 15 parts, salt 2 parts, 10 parts, butter, be made up of following raw material by weight ratio at the bottom of sauce: onion 9 parts, tomato 15 parts, garlic 5 parts, tomato sauce 18 parts, black pepper 3 parts, fillings is made up of following raw material by weight ratio: 15 parts, pigeon breast dried meat, 8 parts, roast pork sauce, oil consumption 6 parts, light soy sauce 3 parts, honey 7 parts, chickens' extract 2 parts, garlic solvent 2 parts.

Embodiment 2

The meat pulp Piza of the present embodiment, comprise at the bottom of cake skin, sauce and fillings, cake skin is made up of following raw material by weight ratio: 150 parts, flour, 12 parts, yeast, white sugar 18 parts, salt 4 parts, 15 parts, butter, be made up of following raw material by weight ratio at the bottom of sauce: onion 15 parts, tomato 18 parts, garlic 8 parts, tomato sauce 22 parts, black pepper 5 parts, fillings is made up of following raw material by weight ratio: 18 parts, pigeon breast dried meat, 12 parts, roast pork sauce, oil consumption 8 parts, light soy sauce 6 parts, honey 9 parts, chickens' extract 4 parts, garlic solvent 5 parts.

Embodiment 3

The meat pulp Piza of the present embodiment, comprise at the bottom of cake skin, sauce and fillings, cake skin is made up of the raw material of following optimal proportion by weight: 120 parts, flour, 10 parts, yeast, white sugar 15 parts, salt 3 parts, 12 parts, butter, be made up of the raw material of following optimal proportion by weight at the bottom of sauce: onion 14 parts, tomato 18 parts, garlic 5 parts, tomato sauce 20 parts, black pepper 3 parts, fillings is made up of the raw material of following optimal proportion by weight: 18 parts, pigeon breast dried meat, 9 parts, roast pork sauce, oil consumption 6 parts, light soy sauce 4 parts, honey 9 parts, chickens' extract 2 parts, garlic solvent 3 parts;

The preparation method of meat pulp Piza in above embodiment, comprises the following steps:

(1) cake leather is done: all material except butter is kneaded into dough to smooth, add butter more smooth tack-free to dough, ferment half an hour at warm place, after taking out, extrude unnecessary gas, lax 10 minutes, roll into Piza dish size, in dish, brush oil, puts into hand push even, some holes is pitched again with fork, swell when preventing from baking, put to refrigerator cold-storage 1 hour, bake in the baking box putting into preheating 200 degree after taking-up about 2-3 minute for subsequent use; (2) make at the bottom of sauce: onion and garlic mince, tomato is chopped into young pilose antler, lower butter in pot, after melting, lower onion, medium and small fire is fried and is gone out fragrance, lower garlic end to onion, stir-fry to garlic perfume (or spice) out, other materials is added, stir-fries evenly, turn big fire, receive thick soup juice; (3) fillings makes: Fresh Grade Breast is cut into little bar, adds all pickling spices 1 hours; (4) Piza makes: spread dip at the bottom of cake, then spread a little cheese silk above, then put ready chicken, finally sprinkle one deck cheese again, baking box preheating 220 degree, puts into baking box middle level roasting 25 minutes.

Claims (3)

1. a meat pulp Piza, it is characterized in that comprising cake skin, at the bottom of sauce and fillings, cake skin is made up of following raw material by weight ratio: flour 100-150 part, yeast 10-12 part, white sugar 15-18 part, salt 2-4 part, butter 10-15 part, be made up of following raw material by weight ratio at the bottom of sauce: onion 9-15 part, tomato 15-18 part, garlic 5-8 part, tomato sauce 18-22 part, black pepper 3-5 part, fillings is made up of following raw material by weight ratio: pigeon breast dried meat 15-18 part, roast pork sauce 8-12 part, oil consumption 6-8 part, light soy sauce 3-6 part, honey 7-9 part, chickens' extract 2-4 part, garlic solvent 2-5 part.

2. a kind of meat pulp Piza according to claim 1, it is characterized in that comprising at the bottom of cake skin, sauce and fillings, cake skin is made up of the raw material of following optimal proportion by weight: 120 parts, flour, 10 parts, yeast, white sugar 15 parts, salt 3 parts, 12 parts, butter, be made up of the raw material of following optimal proportion by weight at the bottom of sauce: onion 14 parts, tomato 18 parts, garlic 5 parts, tomato sauce 20 parts, black pepper 3 parts, fillings is made up of the raw material of following optimal proportion by weight: 18 parts, pigeon breast dried meat, 9 parts, roast pork sauce, oil consumption 6 parts, light soy sauce 4 parts, honey 9 parts, chickens' extract 2 parts, garlic solvent 3 parts.

3. a kind of preparation method of meat pulp Piza according to claim 1 or 2, is characterized in that comprising the following steps:

(1) cake leather is done: all material except butter is kneaded into dough to smooth, add butter more smooth tack-free to dough, ferment half an hour at warm place, after taking out, extrude unnecessary gas, lax 10 minutes, roll into Piza dish size, in dish, brush oil, puts into hand push even, some holes is pitched again with fork, swell when preventing from baking, put to refrigerator cold-storage 1 hour, bake in the baking box putting into preheating 200 degree after taking-up about 2-3 minute for subsequent use; (2) make at the bottom of sauce: onion and garlic mince, tomato is chopped into young pilose antler, lower butter in pot, after melting, lower onion, medium and small fire is fried and is gone out fragrance, lower garlic end to onion, stir-fry to garlic perfume (or spice) out, other materials is added, stir-fries evenly, turn big fire, receive thick soup juice; (3) fillings makes: Fresh Grade Breast is cut into little bar, adds all pickling spices 1 hours; (4) Piza makes: spread dip at the bottom of cake, then spread a little cheese silk above, then put ready chicken, finally sprinkle one deck cheese again, baking box preheating 220 degree, puts into baking box middle level roasting 25 minutes.