CN105495085A - Preparation method of sour dough - Google Patents
Preparation method of sour dough Download PDFInfo
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- CN105495085A CN105495085A CN201410551238.3A CN201410551238A CN105495085A CN 105495085 A CN105495085 A CN 105495085A CN 201410551238 A CN201410551238 A CN 201410551238A CN 105495085 A CN105495085 A CN 105495085A
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- dough
- flour
- water
- blind hole
- face block
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Abstract
The invention relates to a preparation method of sour dough. The preparation method comprises the following steps of (1) uniformly mixing flour, water and dry yeast so as to obtain dough; (2) repeatedly and uniformly kneading and pressing the dough for 5-10 minutes; (3) performing primary fermentation; (4) performing secondary fermentation; (5) cutting the dough after the secondary fermentation into cuboid dough, and processing a blind hole in the surface of the cuboid dough; (6) refrigerating the cuboid dough; (7) taking out the refrigerated dough, and adding baking soda powder in the blind hole, wherein the proportion of the baking soda powder to the flour is (0.08-0.1) to 100; and (8) uniformly wrapping the dough added with the baking soda powder with a preservative film, and refrigerating the dough wrapped with the preservative film for standby application. The baking soda powder is placed in the blind hole, so that when the sour dough needs to be used, the refrigerated sour dough is taken out, the preservative film is torn away, and the flour, the sour dough and the water are mixed according to the proportion of the flour to the sour dough to the water being 100 to 1 to (50-60); the baking soda powder in proportion is placed in the blind hole, so that fermented dough can automatically offset lactic acid bacteria in the sour dough, the sour dough is convenient to use, and the mouth feel is improved.
Description
Technical field
The present invention relates to making food field, be specifically related to the preparation method of a kind of old face block.
Background technology
Old face refers to the face seed of fermentation.Remaining one little face when being exactly fermentation steamed sweet bun, because there is a lot of saccharomycete the inside, uses as bacterial classification when fermentation next time.Old face often has lactic acid bacteria to exist in preservation process simultaneously, the time sent out, the slightly long tart flavour just having uniqueness occurred, therefore neutralized its tart flavour with needing to add dietary alkali during old face fermentation steamed sweet bun, therefore used and bothered than dry ferment, and the holding time in old face is very short, apt to deteriorate.
Summary of the invention
The present invention, in order to overcome the deficiency of above technology, provides a kind of easily long-term preservation and old face block easy to use.
The present invention overcomes the technical scheme that its technical problem adopts:
1. a preparation method for old face block, is characterized in that: comprise following method:
A) flour, water, dry ferment are mixed formation dough according to the ratio of 100:0.5-1:50-60;
B) dough is evenly rubbed repeatedly pressure 5-10 minute;
C) leave standstill 1-1.5 hour by dipping in after the wet cloth after water covers dough surface completely, temperature keeps 18-20 °, carries out one time fermentation;
D) dough after one time fermentation is evenly rubbed again repeatedly pressure after 2-3 minute, leave standstill 30 minutes, temperature keeps 18-20 °, carries out secondary fermentation;
E) dough after secondary fermentation is cut into rectangular-shaped, and Surface Machining one blind hole thereon;
F) undertaken freezing by being cut into rectangular-shaped face block, the time is 4-5 hour, and temperature is that-18 degree are to-20 °;
G) taken out by the face block after freezing, adding in blind hole with flour ratio is the saleratus power of 0.08-0.1:100;
H) evenly rear freezing stand-by by adding the face block preservative film parcel after saleratus power.
In order to improve the shelf-life further, also be included in step g) increase following steps afterwards: Strong flour, water, salt are mixed formation dough according to the ratio of 500:8:300, afterwards the dough mixed is rolled into the musculus cutaneus that thickness is 0.3-0.5, by parcel evenly seamless for musculus cutaneus face block after the freezing.
The invention has the beneficial effects as follows: owing to having inserted saleratus power in blind hole, when needing to use old face block therefore, freezing old face block is taken out, afterwards preservative film is torn, flour is mixed according to the ratio of 100:1:50-60 with old face block and water, can mix with flour and water after old face block thaws and be kneaded into dough and carry out fermentation and use, due to the built-in saleratus power placed in proportion, therefore the lactic acid bacteria in meeting automotive resistance old face, the face block sent out, easy to use, improve mouthfeel.Due to old face block utilize preservative film to wrap up after stored frozen, therefore can efficiently solve its shelf-life short problem.
Detailed description of the invention
For a better understanding of the present invention, further illustrate below in conjunction with specific embodiment.
The preparation method of this old face block, comprises following method
(1) flour, water, dry ferment are mixed formation dough according to the ratio of 100:0.5-1:50-60.(2) dough is evenly rubbed repeatedly pressure 5-10 minute, guarantee that flour, water and yeast fully mix.(3) 1-1.5 hour is left standstill by dipping in after the wet cloth after water covers dough surface completely, temperature keeps 18-20 °, carry out one time fermentation, dip in the wet cloth covering dough surface after water and can guarantee that in sweat, dough exocuticle dryly can not form dry and cracked phenomenon with the fermentation of dough.(4) dough after one time fermentation is evenly rubbed again repeatedly pressure after 2-3 minute, leave standstill 30 minutes, temperature keeps 18-20 °, carries out secondary fermentation, guarantee fermentation completely (5) dough after secondary fermentation is cut into rectangular-shaped, and Surface Machining one blind hole thereon; (6) undertaken freezing by being cut into rectangular-shaped face block, the time is 4-5 hour, and temperature is that-18 degree are to-20 °; (7) taken out by the face block after freezing, adding in blind hole with flour ratio is the saleratus power of 0.08-0.1:100; (8) evenly rear freezing stand-by by adding the face block preservative film parcel after saleratus power.Owing to having inserted saleratus power in blind hole, when needing to use old face block therefore, freezing old face block is taken out, afterwards preservative film is torn, flour is mixed according to the ratio of 100:1:50-60 with old face block and water, can mix with flour and water after old face block thaws and be kneaded into dough and carry out fermentation and use, due to the built-in saleratus power placed in proportion, therefore the lactic acid bacteria in meeting automotive resistance old face, the face block sent out, easy to use, improve mouthfeel.Due to old face block utilize preservative film to wrap up after stored frozen, therefore can efficiently solve its shelf-life short problem.
Also be included in step (7) and increase following steps afterwards: Strong flour, water, salt are mixed formation dough according to the ratio of 500:8:300, afterwards the dough mixed is rolled into the musculus cutaneus that thickness is 0.3-0.5, by parcel evenly seamless for musculus cutaneus face block after the freezing.Strong flour and water and the mixed dough of salt are unleavened dough, and salt can restrain gluten, the musculus cutaneus rolled after making it chewiness more.The very thin musculus cutaneus of unleavened dough can play after being wrapped up by old face block and prevent extraneous air, moisture enters effect in the block of old face, due to fermentation having tiny hole, therefore utilizes unleavened dough block of will leavening dough to wrap up, effectively can improve the hoarding effect of old face block.
Claims (2)
1. a preparation method for old face block, is characterized in that: comprise following method:
Flour, water, dry ferment are mixed formation dough according to the ratio of 100:0.5-1:50-60;
Dough is evenly rubbed repeatedly pressure 5-10 minute;
Leave standstill 1-1.5 hour by dipping in after the wet cloth after water covers dough surface completely, temperature keeps 18-20 °, carries out one time fermentation;
Dough after one time fermentation is evenly rubbed again repeatedly pressure after 2-3 minute, leave standstill 30 minutes, temperature keeps 18-20 °, carries out secondary fermentation;
Dough after secondary fermentation is cut into rectangular-shaped, and Surface Machining one blind hole thereon;
Undertaken freezing by being cut into rectangular-shaped face block, the time is 4-5 hour, and temperature is that-18 degree are to-20 °;
Taken out by face block after freezing, adding in blind hole with flour ratio is the saleratus power of 0.08-0.1:100;
By adding, the face block preservative film parcel after saleratus power is evenly rear freezing stand-by.
2. the preparation method of old face according to claim 1 block, it is characterized in that: be also included in step g) increase following steps afterwards: Strong flour, water, salt are mixed formation dough according to the ratio of 500:8:300, afterwards the dough mixed is rolled into the musculus cutaneus that thickness is 0.3-0.5, by parcel evenly seamless for musculus cutaneus face block after the freezing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410551238.3A CN105495085A (en) | 2014-10-17 | 2014-10-17 | Preparation method of sour dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410551238.3A CN105495085A (en) | 2014-10-17 | 2014-10-17 | Preparation method of sour dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495085A true CN105495085A (en) | 2016-04-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410551238.3A Pending CN105495085A (en) | 2014-10-17 | 2014-10-17 | Preparation method of sour dough |
Country Status (1)
| Country | Link |
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| CN (1) | CN105495085A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845775A (en) * | 2017-11-30 | 2019-06-07 | 统一企业股份有限公司 | The manufacturing method of hard kind of dough and the manufacturing method of baked product |
-
2014
- 2014-10-17 CN CN201410551238.3A patent/CN105495085A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845775A (en) * | 2017-11-30 | 2019-06-07 | 统一企业股份有限公司 | The manufacturing method of hard kind of dough and the manufacturing method of baked product |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160420 |
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| WD01 | Invention patent application deemed withdrawn after publication |