CN106490085A - Add Lentinus Edodess, hamburger bread base freezing flour-dough of brown rice - Google Patents

Abstract

The invention discloses a kind of interpolation Lentinus Edodess, hamburger bread base freezing flour-dough of brown rice, are by raw material（By weight）60 parts of gluten flour, 15 parts of coarse rice powder, 10 parts of Lentinus Edodess, 10 parts of Capsicum annuum L., 10 parts of Capsicum tetragonum, 10 parts of Bulbus Allii Cepae, 10 parts of Radix Dauci Sativae, 3 parts of soybean vegetable protein mixed powder, 2 parts of Oleum Brassicae campestriss, 5 parts of Ovum Gallus domesticus album, 1.4 parts of gluten meal, 0.6 part of freezing flour-dough improver, 3 parts of active yeast, 0.002 part of glucoseoxidase add water into dough, the thick dough bag bases of 3cm are cut into after IQF at a temperature of 40 ~ 35 DEG C, nitrogen gas packing low temperature is stored.The present invention makes hamburger bread base freezing flour-dough using existing freezing flour-dough production line, the industrialized production of high-quality nutrition hamburger bread embryo freezing flour-dough is achieved, the products taste of scene baking sale is good, nutritious, long shelf-life, can meet the requirement of eater.The present invention adds Lentinus Edodess and brown rice in the raw material of hamburger base simultaneously so as to which nutrition is more comprehensive.

Description

Add Lentinus Edodess, hamburger bread base freezing flour-dough of brown rice

Technical field

The present invention relates to food technology field, more particularly, to a kind of hamburger bread base freezer surface for adding Lentinus Edodess, brown rice Group.

Background technology

In recent years, instant food is simply eaten with which, easy to carry, the features such as nutritious, has progressively obtained people's Approval.With the development of instant food, people have developed a series of process equipment of correlations, substantially increase instant food Production efficiency.With the continuous development and people's continuous improvement that food nutrition is required of threpsology, the convenience of fortification Food new varieties are more and more, enter instant food industrialization, socialization, the scientific new period.

Hamburger is the Major Foods in modern western fast food.Earliest hamburger mainly presss from both sides one piece by two panels bun Minced beef cutlet constitute, in modern hamburger in addition to traditional minced beef cutlet is accompanied, be also coated with the second layer of cob loaf butter, mustard, Tomato sauce, salad dressing etc., then sandwich the foods such as Fructus Lycopersici esculenti piece, Bulbus Allii Cepae, vegetable, pickled cucumber, thus can have simultaneously staple food and Non-staple foodstuff, present hamburger have become one of the convenience food in the situation of selling well world.

Lentinus Edodess are nutritious, rich in nutritional labelings such as essential amino acid, mineral, vitamin and polysaccharide, are a kind of High protein, low-fat nutritional health food.In brown rice, the vitamin B and vitamin E of Testa oryzae and germ fraction, can improve people Body immunity function, a large amount of dietary fibers for wherein retaining can promote intestinal beneficial bacterium to breed again.But someone is not added at present Enter in hamburger.

The hamburger bread embryo of commercial type（Baking molding but meat pie vegetable has not been pressed from both sides）It is to be produced by special enterprise Dispensing, it is substantially cool to make when hamburger is sold, mouthfeel and practical insufficient quality.With requirement of the people to quality of life Improve constantly, it is accordingly required in particular to which edible quality is good, the short product of baking time, if the freezing of baking hamburger bread base can be provided Dough, when people buy, scene is toasted and makes hamburger sale, then can more meet the eating requirements of people.

Content of the invention

It is an object of the invention to provide a kind of interpolation Lentinus Edodess, hamburger bread base freezing flour-dough of brown rice, convenient scene is dried Roasting processing, gives people to provide better to eat hamburger.

For achieving the above object, the present invention can take following technical proposals：

Interpolation Lentinus Edodess of the present invention, hamburger bread base freezing flour-dough of brown rice, are by raw material（By weight）High muscle face 60 parts of powder, 15 parts of coarse rice powder, 10 parts of Lentinus Edodess, 10 parts of Capsicum annuum L., 10 parts of Capsicum tetragonum, 10 parts of Bulbus Allii Cepae, 10 parts of Radix Dauci Sativae, soybean vegetable protein 3 parts of mixed powder, 2 parts of Oleum Brassicae campestriss, 5 parts of Ovum Gallus domesticus album, 1.4 parts of gluten meal, 0.6 part of freezing flour-dough improver, 3 parts of active yeast, Portugal 0.002 part of glucoseoxidase is made as follows：

The first step, Lentinus Edodess, Capsicum annuum L., Capsicum tetragonum, Bulbus Allii Cepae, Radix Dauci Sativae are shredded, standby；By gluten flour, coarse rice powder, Ovum Gallus domesticus album, Wheat Gluten Powder is poured dough mixing machine into and mixes 3 ~ 5 minutes, then by broken to the Lentinus Edodess for cutting, Capsicum annuum L., Capsicum tetragonum, Bulbus Allii Cepae, Radix Dauci Sativae and soybean vegetable protein Mixed powder, Oleum Brassicae campestriss, freezing flour-dough improver, glucoseoxidase are put in dough mixing machine together, plus after suitable quantity of water, 10 ~ 12 Mixed on low speed 4 minutes at DEG C, then in mixed at high speed 3 minutes；

Second step, by active yeast 36 ~ 38 DEG C of warm water, 8 ~ 10 parts of dissolvings, and is added in dough mixing machine, mixed on low speed 2 minutes, Obtain molding dough；

The dough that has lived is rubbed into smooth bar shaped dough by the 3rd step, is cut into the thick dough bag bases of 3cm；

4th step, by the dough bag base for cutting at a temperature of -40 ~ -35 DEG C IQF 20 ~ 25 minutes, using automatic packaging machine Low temperature storage after nitrogen gas packing.

It is an advantage of the current invention that hamburger bread base freezing flour-dough is made using existing advanced freezing flour-dough production line, real The industrialized production of high-quality nutrition hamburger bread embryo freezing flour-dough is showed, the products taste of scene baking sale is good, and nutrition is rich Richness, long shelf-life can meet the requirement of eater.The present invention adds Lentinus Edodess and brown rice in the raw material of hamburger base simultaneously, The nutrition of Lentinus Edodess is fully combined, and is combined hamburger with contained vitamin B in Testa oryzae and plumule in brown rice, vitamin E The meat pie for sandwiching and assorted vegetable so as to which nutrition is more comprehensive.

Specific embodiment

The present invention add Lentinus Edodess, hamburger bread base freezing flour-dough of brown rice, be by 60 parts of gluten flour, 15 parts of coarse rice powder, 10 parts of Lentinus Edodess, 10 parts of Capsicum annuum L., 10 parts of Capsicum tetragonum, 10 parts of Bulbus Allii Cepae, 10 parts of Radix Dauci Sativae, 3 parts of soybean vegetable protein mixed powder, Oleum Brassicae campestriss 2 Part, 5 parts of Ovum Gallus domesticus album, 1.4 parts of gluten meal, 0.6 part of commercially available freezing flour-dough improver, 3 parts of active yeast, glucoseoxidase 0.002 part is made as follows：

The first step, by Lentinus Edodess, Capsicum annuum L., Capsicum tetragonum, Bulbus Allii Cepae, Radix Dauci Sativae clean, chopping fourth standby；By gluten flour, coarse rice powder, egg Clearly, gluten meal pours dough mixing machine premixing into 3 ~ 5 minutes, then will be broken and big to the Lentinus Edodess for cutting, Capsicum annuum L., Capsicum tetragonum, Bulbus Allii Cepae, Radix Dauci Sativae Bean vegetable protein mixed powder, Oleum Brassicae campestriss, freezing flour-dough improver, glucoseoxidase are put in dough mixing machine together, plus suitable quantity of water, Low speed at 10 ~ 12 DEG C（16 ~ 35 revs/min）Mixing 4 minutes, then at a high speed（45 ~ 76 revs/min）Mixing 3 minutes；

Second step, by active yeast 36 ~ 38 DEG C of warm water, 8 ~ 10 parts of dissolvings, and is added in dough mixing machine, mixed on low speed 2 minutes, Molding dough is obtained, then molding dough is waken up 8 ~ 15 minutes in dough mixing machine；

3rd step, good wake flour group is put in dough molder and rubs into smooth bar shaped dough, is then cut into the thick lifes of 3cm Bread base；

4th step, by the dough bag base for cutting under -40 ~ -35 DEG C of low temperature IQF 20 ~ 25 minutes, using automatic packaging machine Low temperature after nitrogen gas packing（-2-5℃）Storage.

Toasted before edible, then coating butter, mustard, tomato sauce, salad dressing etc. while hot, then sandwiched Fructus Lycopersici esculenti piece, ocean The foods such as Herba Alii fistulosi, vegetable, pickled cucumber, when eating, mouthfeel is soft, taste enriches, and comprehensive nutrition meets people allegro Life requirement.

Claims (1)

1. a kind of interpolation Lentinus Edodess, hamburger bread base freezing flour-dough of brown rice, it is characterised in that：Be by 60 parts of raw material gluten flour, 15 parts of coarse rice powder, 10 parts of Lentinus Edodess, 10 parts of Capsicum annuum L., 10 parts of Capsicum tetragonum, 10 parts of Bulbus Allii Cepae, 10 parts of Radix Dauci Sativae, soybean vegetable protein mixed powder 3 Part, 2 parts of Oleum Brassicae campestriss, 5 parts of Ovum Gallus domesticus album, 1.4 parts of gluten meal, 0.6 part of freezing flour-dough improver, 3 parts of active yeast, Fructus Vitis viniferae are glycoxidative 0.002 part of enzyme is made as follows：

The first step, Lentinus Edodess, Capsicum annuum L., Capsicum tetragonum, Bulbus Allii Cepae, Radix Dauci Sativae are shredded, standby；By gluten flour, coarse rice powder, Ovum Gallus domesticus album, Wheat Gluten Powder is poured dough mixing machine into and mixes 3 ~ 5 minutes, then by broken to the Lentinus Edodess for cutting, Capsicum annuum L., Capsicum tetragonum, Bulbus Allii Cepae, Radix Dauci Sativae and soybean vegetable protein Mixed powder, Oleum Brassicae campestriss, freezing flour-dough improver, glucoseoxidase are put in dough mixing machine together, plus after suitable quantity of water, 10 ~ 12 Mixed on low speed 4 minutes at DEG C, then in mixed at high speed 3 minutes；

Second step, by active yeast 36 ~ 38 DEG C of warm water, 8 ~ 10 parts of dissolvings, and is added in dough mixing machine, mixed on low speed 2 minutes, Obtain molding dough；

The dough that has lived is rubbed into smooth bar shaped dough by the 3rd step, is cut into the thick dough bag bases of 3cm；

4th step, by the dough bag base for cutting at a temperature of -40 ~ -35 DEG C IQF 20 ~ 25 minutes, using automatic packaging machine Low temperature storage after nitrogen gas packing.