CN104855461A - Instant pizza making method - Google Patents
Instant pizza making method Download PDFInfo
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- CN104855461A CN104855461A CN201510291653.4A CN201510291653A CN104855461A CN 104855461 A CN104855461 A CN 104855461A CN 201510291653 A CN201510291653 A CN 201510291653A CN 104855461 A CN104855461 A CN 104855461A
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- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 claims description 5
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Dairy Products (AREA)
Abstract
The invention provides an instant pizza making method. Wheat, sticky rice, black rice, oat, kidney bean, pumpkins and the like are used as raw materials, cake blank is made through fermentation, the cake blank is smeared with a proper amount of tomato sauce, beef paste/pork paste/bacon, accessories are scattered on the cake blank, and then a pizza which as cheese strips and has various tastes is made. The instant pizza making method comprises the steps of pre-processing, soaking, fermentation, forming, baking, drying and quick freezing. The instant pizza making method is simple, the technique is reasonable, the pizza has various components and healthy, operation is convenient, and the pizza can be eaten after microwave unfreezing. The instant pizza taste fine and smooth, can be absorbed easily, is rich and balanced in nutrients, convenient to eat, and is instant food suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of preparation method facilitating Piza, belong to nutrient fast-food convenient food processing technique field.
Background technology
Piza is that one rises in gondola food, its attractive color, nutritious, delicious flavour, numerous in variety, rather well received in the whole world.
Along with developing rapidly of China's economic, especially the quickening of rhythm of life impels people to change traditional pattern of life, and the consumer group of a new generation is going from strength to strength, and instant food is more and more subject to the favor of consumer.The usual way of Piza covers catsup with above the disc cake of fermentation, cheese and other batchings, and formed by baking oven baking.The baking Piza goods of what existing market was sold with flour is main material must be sold after baking as early as possible, can not meet the demand in market.Meanwhile, Piza exist shelf life short, not easily preserve, along with prolongation and the freezing process of time, Piza can become the shortcomings such as local flavor goes down, coarse mouthfeel, nutrient loss, moldy metamorphism.Therefore, we choose the raw material as biscuit such as wheat, glutinous rice, black rice, oat, kidney bean and pumpkin, improve the mouthfeel of biscuit, abundant nutrition composition, packaging material are chosen advanced nanometer technology and are added the antioxidant of natural origin, Shelf-life, harmless can the instant food of natural anticorrosion.This technique is simple to operation, can accomplish scale production, and the Piza that facilitates of production only needs simply to cook and namely can be used as staple food, has edible easy, easy to carry, is easy to the features such as storage.
Summary of the invention
The present invention seeks to: traditional Piza biscuit mainly wheat is main, composition is single and hardening after freezing, difficulty is chewed, the present invention proposes to add the sophistication that glutinous rice increases Piza biscuit, add the natural products containing multiple integration of drinking and medicinal herbs of material such as black rice pigments, crude fibre, high-quality protein and polysaccharide, after fermentation baking, set up balanced in nutrition, digestible biscuit, packaging material select in nano coating and add natural, antibacterial, fresh-keeping, extend or vacation facilitate Piza preparation method.
Raw materials usedly to comprise:
Biscuit: wheat, glutinous rice, black rice, oat, kidney bean and pumpkin; Wherein, wheat weight is the 40%-60% of all raw material gross weights, and pumpkin weight is the 5-10% of all raw material gross weights;
Be prepared according to the following steps:
(1) pretreatment of raw material:
(1a) fresh high-quality, the wheat without going mouldy, glutinous rice, black rice and oat is got, vibratory sieve is removed impurity and is cracked rice, be placed in tumbling-box type medicine-washing machine and clean, rotating speed is 100-140 rev/min, time controling is at 3-5 minute, to avoid nutrient loss, drenched after oven dry through 40-50 DEG C of wind by the raw material cleaned up, machinery is for subsequent use after blending 60-80 mesh sieve;
(1b) fresh, that nothing is corrupt kidney bean and pumpkin is chosen, by rear for subsequent use for the raw material machinery making beating cleaned up;
(2) soak: be soaked in the pure water of 1-1.5 times of weight by step (1a) Raw at 30-50 ° of C, soak time is 90-120 min;
(3) sweat:
(3a) batch mixing: by the standby material mixing obtained after step (1b) and (2) process, add the egg, 5-8% white sugar, 1-3% salt, 5-10% milk powder, 1-2% tower tower powder, the 6-9% butter that are equivalent to (1a) Raw dry weight 5-10%;
(3b) ferment: in the batch mixing that step (3a) obtains, add dry ferment, the ratio of adding is mass ratio 2-4%, after stirring 30-50 min, at 45-55 ° of C condition bottom fermentation 2-4 hour;
(4) toast: the size specification moulded section of the dough in step (3b) being pressed Piza biscuit, is placed in 160-240 ° of C baking box, baking 15-25 min, for subsequent use after being cooled to room temperature;
(5) fillings pretreatment: choose shortening after hot red pepper, green pepper, onion, carrot, potato, mushroom, iblet, Baconic, beef, pork, ham, peeled shrimp chopping or block, for subsequent use after being cooled to room temperature;
(6) auxiliary material: choose cheese, catsup, black pepper, salt, sugar, edible wet goods as auxiliary material; With fillings total weight in step (5), the auxiliary material percentage by weight added is: 10-20% cheese, 4-7% catsup, 2-3% black pepper, 1-2% salt, 2-5% sugar, 1.5-3.5% edible oil;
(7) quick-frozen: after the auxiliary material arrangement chosen in biscuit step (4) toasted, step (5) pretreated fillings and step (6) is shaping, be placed in liquid nitrogen 3-8 s quick-frozen;
(8) pack: the biscuit of quick-frozen in step (7), fillings and auxiliary material are vacuumized packaging respectively, packaging material are placed in-18 ° of C refrigerations, and inside packaging material, film is nano-TiO
2and Nano-meter SiO_2
2composite coating, nano-TiO
2be 3-5:1 with the mass ratio of nanosized SiO_2, add simultaneously and be equivalent to nano-TiO
2and Nano-meter SiO_2
2vitamin C, the vitamin E of 3-9%, the lutein extract of 4-10%, the grape seed extract of 1-5%, the superoxide dismutase of 1-3% of gross mass 5-12%.
In step (4), Piza biscuit makes 6 cun, 8 cun, 9 cun or 12 cun.
In step (5), fillings can add should season fruits and vegetables.
Beneficial effect of the present invention:
Abundant raw material source, composition collocation rationally, delicate mouthfeel, easily absorb, easily preserve, shelf life is long, be convenient for carrying, be specially:
Take wheat as main component raw material, add glutinous rice and increase the fine and smooth mouthfeel of biscuit, compatibility black rice, oat, kidney bean and pumpkin, enrich pigment, polyphenol, albumen, polysaccharide, vitamin and content of mineral substances, and significant increase the present invention facilitates the nutritive value of Piza.
Packaging material are harmless to human non-toxic, have the features such as chemical stability is high, antibacterial, good barrier property, choose natural products as fresh-keeping antioxidant simultaneously, can reduce the consumption of food additives.
Good, the easy to digest absorption of Piza rich in nutrition content of the present invention, mouthfeel, easily preserve, be easy to carry, the advantage such as shelf life is long, be applicable to large-scale industrialized production.
Detailed description of the invention
Below by embodiment, the present invention is described in detail, should be understood that, these embodiments only can be used for explaining the present invention and can not being used for explaining limitation of the present invention.
Embodiment 1
Raw materials usedly to comprise:
Biscuit: wheat, glutinous rice, black rice, oat, kidney bean and pumpkin; Wherein, wheat weight is 40%% of all raw material gross weights, and pumpkin weight is 5% of all raw material gross weights;
Be prepared according to the following steps:
(1) pretreatment of raw material:
(1a) fresh high-quality, the wheat without going mouldy, glutinous rice, black rice and oat is got, vibratory sieve is removed impurity and is cracked rice, be placed in tumbling-box type medicine-washing machine and clean, rotating speed is 100-140 rev/min, time controling is at 3-5 minute, to avoid nutrient loss, drenched after oven dry through 40-50 DEG C of wind by the raw material cleaned up, machinery is for subsequent use after blending 60-80 mesh sieve;
(1b) fresh, that nothing is corrupt kidney bean and pumpkin is chosen, by rear for subsequent use for the raw material machinery making beating cleaned up;
(2) soak: be soaked in the pure water of 1-1.5 times of weight by step (1a) Raw at 30-50 ° of C, soak time is 90-120 min;
(3) sweat:
(3a) batch mixing: by the standby material mixing obtained after step (1b) and (2) process, add the egg, 5% white sugar, 1% salt, 5% milk powder, 1% tower tower powder, 6% butter that are equivalent to (1a) Raw dry weight 5%;
(3b) ferment: in the batch mixing that step (3a) obtains, add dry ferment, the ratio of adding is mass ratio 2%, after stirring 30-50 min, at 45-55 ° of C condition bottom fermentation 2-4 hour;
(4) toast: the size specification moulded section of the dough in step (3b) being pressed Piza biscuit, is placed in 160-240 ° of C baking box, baking 15-25 min, for subsequent use after being cooled to room temperature;
(5) fillings pretreatment: choose shortening after hot red pepper, green pepper, onion, carrot, potato, mushroom, iblet, Baconic, beef, pork, ham, peeled shrimp chopping or block, for subsequent use after being cooled to room temperature;
(6) auxiliary material: choose cheese, catsup, black pepper, salt, sugar, edible wet goods as auxiliary material; With fillings total weight in step (5), the auxiliary material percentage by weight added is: 10% cheese, 4% catsup, 2% black pepper, 1% salt, 2% sugar, 1.5% edible oil;
(7) quick-frozen: after the auxiliary material arrangement chosen in biscuit step (4) toasted, step (5) pretreated fillings and step (6) is shaping, be placed in liquid nitrogen 3-8 s quick-frozen;
(8) pack: the biscuit of quick-frozen in step (7), fillings and auxiliary material are vacuumized packaging respectively, packaging material are placed in-18 ° of C refrigerations, and inside packaging material, film is nano-TiO
2and Nano-meter SiO_2
2composite coating, nano-TiO
2and Nano-meter SiO_2
2mass ratio be 3-5:1, simultaneously add be equivalent to nano-TiO
2and Nano-meter SiO_2
2vitamin C, the vitamin E of 3%, lutein extract, the grape seed extract of 1%, the superoxide dismutase of 1% of 4% of gross mass 5%.
This formula is applicable to 6 cun of beef flavour Pizas.
Embodiment 2
Raw materials usedly to comprise:
Biscuit: wheat, glutinous rice, black rice, oat, kidney bean and pumpkin; Wherein, wheat weight is 50% of all raw material gross weights, and pumpkin weight is 8% of all raw material gross weights;
Be prepared according to the following steps:
(1) pretreatment of raw material:
(1a) fresh high-quality, the wheat without going mouldy, glutinous rice, black rice and oat is got, vibratory sieve is removed impurity and is cracked rice, be placed in tumbling-box type medicine-washing machine and clean, rotating speed is 100-140 rev/min, time controling is at 3-5 minute, to avoid nutrient loss, drenched after oven dry through 40-50 DEG C of wind by the raw material cleaned up, machinery is for subsequent use after blending 60-80 mesh sieve;
(1b) fresh, that nothing is corrupt kidney bean and pumpkin is chosen, by rear for subsequent use for the raw material machinery making beating cleaned up;
(2) soak: be soaked in the pure water of 1-1.5 times of weight by step (1a) Raw at 30-50 ° of C, soak time is 90-120 min;
(3) sweat:
(3a) batch mixing: by the standby material mixing obtained after step (1b) and (2) process, add the egg, 6% white sugar, 2% salt, 8% milk powder, 1.5% tower tower powder, 8% butter that are equivalent to (1a) Raw dry weight 8%;
(3b) ferment: in the batch mixing that step (3a) obtains, add dry ferment, the ratio of adding is mass ratio 3%, after stirring 30-50 min, at 45-55 ° of C condition bottom fermentation 2-4 hour;
(4) toast: the size specification moulded section of the dough in step (3b) being pressed Piza biscuit, is placed in 160-240 ° of C baking box, baking 15-25 min, for subsequent use after being cooled to room temperature;
(5) fillings pretreatment: choose shortening after hot red pepper, green pepper, onion, carrot, potato, mushroom, iblet, Baconic, beef, pork, ham, peeled shrimp chopping or block, for subsequent use after being cooled to room temperature;
(6) auxiliary material: choose cheese, catsup, black pepper, salt, sugar, edible wet goods as auxiliary material; With fillings total weight in step (5), the auxiliary material percentage by weight added is: 15% cheese, 5% catsup, 2% black pepper, 2% salt, 3% sugar, 2% edible oil;
(7) quick-frozen: after the auxiliary material arrangement chosen in biscuit step (4) toasted, step (5) pretreated fillings and step (6) is shaping, be placed in liquid nitrogen 3-8 s quick-frozen;
(8) pack: the biscuit of quick-frozen in step (7), fillings and auxiliary material are vacuumized packaging respectively, packaging material are placed in-18 ° of C refrigerations, and inside packaging material, film is nano-TiO
2and Nano-meter SiO_2
2composite coating, nano-TiO
2be 3-5:1 with the mass ratio of nanosized SiO_2, add simultaneously and be equivalent to nano-TiO
2and Nano-meter SiO_2
2vitamin C, the vitamin E of 6%, lutein extract, the grape seed extract of 3%, the superoxide dismutase of 2% of 6% of gross mass 8%.
This formula is applicable to 9 cun of beef flavour Pizas.
Embodiment 3
Raw materials usedly to comprise:
Biscuit: wheat, glutinous rice, black rice, oat, kidney bean and pumpkin; Wherein, wheat weight is 60% of all raw material gross weights, and pumpkin weight is 10% of all raw material gross weights;
Be prepared according to the following steps:
(1) pretreatment of raw material:
(1a) fresh high-quality, the wheat without going mouldy, glutinous rice, black rice and oat is got, vibratory sieve is removed impurity and is cracked rice, be placed in tumbling-box type medicine-washing machine and clean, rotating speed is 100-140 rev/min, time controling is at 3-5 minute, to avoid nutrient loss, drenched after oven dry through 40-50 DEG C of wind by the raw material cleaned up, machinery is for subsequent use after blending 60-80 mesh sieve;
(1b) fresh, that nothing is corrupt kidney bean and pumpkin is chosen, by rear for subsequent use for the raw material machinery making beating cleaned up;
(2) soak: be soaked in the pure water of 1-1.5 times of weight by step (1a) Raw at 30-50 ° of C, soak time is 90-120 min;
(3) sweat:
(3a) batch mixing: by the standby material mixing obtained after step (1b) and (2) process, add the egg, 8% white sugar, 3% salt, 10% milk powder, 2% tower tower powder, 9% butter that are equivalent to (1a) Raw dry weight 10%;
(3b) ferment: in the batch mixing that step (3a) obtains, add dry ferment, the ratio of adding is mass ratio 4%, after stirring 30-50 min, at 45-55 ° of C condition bottom fermentation 2-4 hour;
(4) toast: the size specification moulded section of the dough in step (3b) being pressed Piza biscuit, is placed in 160-240 ° of C baking box, baking 15-25 min, for subsequent use after being cooled to room temperature;
(5) fillings pretreatment: choose shortening after hot red pepper, green pepper, onion, carrot, potato, mushroom, iblet, Baconic, beef, pork, ham, peeled shrimp chopping or block, for subsequent use after being cooled to room temperature;
(6) auxiliary material: choose cheese, catsup, black pepper, salt, sugar, edible wet goods as auxiliary material; With fillings total weight in step (5), the auxiliary material percentage by weight added is: 20% cheese, 7% catsup, 3% black pepper, 2% salt, 5% sugar, 3.5% edible oil;
(7) quick-frozen: after the auxiliary material arrangement chosen in biscuit step (4) toasted, step (5) pretreated fillings and step (6) is shaping, be placed in liquid nitrogen 3-8 s quick-frozen;
(8) pack: the biscuit of quick-frozen in step (7), fillings and auxiliary material are vacuumized packaging respectively, packaging material are placed in-18 ° of C refrigerations, and inside packaging material, film is nano-TiO
2and Nano-meter SiO_2
2composite coating, nano-TiO
2and Nano-meter SiO_2
2mass ratio be 3-5:1, simultaneously add be equivalent to nano-TiO
2and Nano-meter SiO_2
2vitamin C, the vitamin E of 9%, lutein extract, the grape seed extract of 5%, the superoxide dismutase of 3% of 10% of gross mass 12%.
This formula is applicable to 12 cun of beef flavour Pizas.
Claims (3)
1. facilitate a preparation method for Piza, it is characterized in that, raw materials usedly to comprise:
Biscuit: wheat, glutinous rice, black rice, oat, kidney bean and pumpkin; Wherein, wheat weight is the 40%-60% of all raw material gross weights, and pumpkin weight is the 5%-10% of all raw material gross weights;
Be prepared according to the following steps:
(1) pretreatment of raw material:
(1a) fresh high-quality, the wheat without going mouldy, glutinous rice, black rice and oat is got, vibratory sieve is removed impurity and is cracked rice, be placed in tumbling-box type medicine-washing machine and clean, rotating speed is 100-140 rev/min, time controling is at 3-5 minute, to avoid nutrient loss, drenched after oven dry through 40-50 DEG C of wind by the raw material cleaned up, machinery is for subsequent use after blending 60-80 mesh sieve;
(1b) fresh, that nothing is corrupt kidney bean and pumpkin is chosen, by rear for subsequent use for the raw material machinery making beating cleaned up;
(2) soak: be soaked in the pure water of 1-1.5 times of weight by step (1a) Raw at 30-50 ° of C, soak time is 90-120 min;
(3) sweat:
(3a) batch mixing: by the standby material mixing obtained after step (1b) and (2) process, add the egg, 5-8% white sugar, 1-3% salt, 5-10% milk powder, 1-2% tower tower powder, the 6-9% butter that are equivalent to (1a) Raw dry weight 5-10%;
(3b) ferment: in the batch mixing that step (3a) obtains, add dry ferment, the ratio of adding is mass ratio 2-4%, after stirring 30-50 min, at 45-55 ° of C condition bottom fermentation 2-4 hour;
(4) toast: the size specification moulded section of the dough in step (3b) being pressed Piza biscuit, is placed in 160-240 ° of C baking box, baking 15-25 min, for subsequent use after being cooled to room temperature;
(5) fillings pretreatment: choose shortening after hot red pepper, green pepper, onion, carrot, potato, mushroom, iblet, Baconic, beef, pork, ham, peeled shrimp chopping or block, for subsequent use after being cooled to room temperature;
(6) auxiliary material: choose cheese, catsup, black pepper, salt, sugar, edible wet goods as auxiliary material; With fillings total weight in step (5), the auxiliary material percentage by weight added is: 10-20% cheese, 4-7% catsup, 2-3% black pepper, 1-2% salt, 2-5% sugar, 1.5-3.5% edible oil;
(7) quick-frozen: after the auxiliary material arrangement chosen in biscuit step (4) toasted, step (5) pretreated fillings and step (6) is shaping, be placed in liquid nitrogen 3-8 s quick-frozen;
(8) pack: the biscuit of quick-frozen in step (7), fillings and auxiliary material are vacuumized packaging respectively, packaging material are placed in-18 ° of C refrigerations, and inside packaging material, film is nano-TiO
2and Nano-meter SiO_2
2composite coating, nano-TiO
2and Nano-meter SiO_2
2mass ratio be 3-5:1, simultaneously add be equivalent to nano-TiO
2and Nano-meter SiO_2
2vitamin C, the vitamin E of 3-9%, the lutein extract of 4-10%, the grape seed extract of 1-5%, the superoxide dismutase of 1-3% of gross mass 5-12%.
2. the preparation method facilitating Piza according to claim 1, is characterized in that, in step (4), Piza biscuit makes 6 cun, 8 cun, 9 cun or 12 cun.
3. the preparation method facilitating Piza according to claim 1, is characterized in that in step (5), fillings can add should season fruits and vegetables.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887314A (en) * | 2018-07-04 | 2018-11-27 | 郭文洪 | Pizza bottom manufacture craft |
| CN109392990A (en) * | 2018-12-13 | 2019-03-01 | 董凤琴 | Pizza bottom surface group and its preparation process |
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|---|---|---|---|---|
| CN1205173A (en) * | 1998-07-06 | 1999-01-20 | 孙晓琦 | Prescription of Pizza and its prodn. tech. |
| CN102308861A (en) * | 2011-07-26 | 2012-01-11 | 刘兴 | Pizza crust and production method thereof |
| CN103053652A (en) * | 2012-10-27 | 2013-04-24 | 孙丽君 | Chinese and western integrated pizza and preparation method thereof |
| CN104222211A (en) * | 2014-10-08 | 2014-12-24 | 福州市食品工业研究所 | Quick-frozen rice pizza product and preparation method thereof |
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2015
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1205173A (en) * | 1998-07-06 | 1999-01-20 | 孙晓琦 | Prescription of Pizza and its prodn. tech. |
| CN102308861A (en) * | 2011-07-26 | 2012-01-11 | 刘兴 | Pizza crust and production method thereof |
| CN103053652A (en) * | 2012-10-27 | 2013-04-24 | 孙丽君 | Chinese and western integrated pizza and preparation method thereof |
| CN104222211A (en) * | 2014-10-08 | 2014-12-24 | 福州市食品工业研究所 | Quick-frozen rice pizza product and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887314A (en) * | 2018-07-04 | 2018-11-27 | 郭文洪 | Pizza bottom manufacture craft |
| CN109392990A (en) * | 2018-12-13 | 2019-03-01 | 董凤琴 | Pizza bottom surface group and its preparation process |
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