CN107711978A - The preparation method of Pizza is held in a kind of fluffy nutrition of reinforced alkaline - Google Patents
The preparation method of Pizza is held in a kind of fluffy nutrition of reinforced alkaline Download PDFInfo
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- CN107711978A CN107711978A CN201711223557.1A CN201711223557A CN107711978A CN 107711978 A CN107711978 A CN 107711978A CN 201711223557 A CN201711223557 A CN 201711223557A CN 107711978 A CN107711978 A CN 107711978A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The preparation method of Pizza is held in a kind of fluffy nutrition of reinforced alkaline, it is related to a kind of Pizza, the fluffy Pizza of holding of alkali of the present invention contains abundant dietary fiber, protein, vitamin and a large amount of trace mineral elements needed by human, meanwhile, also containing unique anti-oxidant, anti-aging material, there is heat-clearing, the effect of disperse accumulations, it is high to change traditional Pizza heat, it is nondigestible the characteristics of, the fluffy addition optimum amount of alkali, and the manufacture craft parameter such as fermentation temperature, fermentation time, relative humidity is determined.
Description
【Technical field】
The invention belongs to Pizza field, more particularly to a kind of fluffy nutrition of reinforced alkaline to hold the preparation method of Pizza.
【Background technology】
Pizza (Pizza), is called Pizza, Piza, is a kind of food for rising in Italy, because its delicious flavour, mouth
Feel pleasant, it is rather well received in the whole world.But because the limitation in edible way and place, people can only enjoy indoors, city at present
Pizza present on face is 6 cun, 8 cun, 9 cun of circles, limitation people can only it is several it is personal enjoy that its is delicious with knife and fork round dining table, and
It can not accomplish " walk and eat, hold and eat, play and eat ", it is extremely inconvenient, the rhythm life and fashionable recreation of modern can not be met
The demand of life.
Fluffy (the scientific name of alkali：Suaeda), northeast claims Suaeda heteroptera, and Hebei claims Huang Xucai, and the Inner Mongol claims alkali green onion, is Chenopodiaceae Suaeda
Plant.Annual herb, be typically born in beach, desert lower saline-alkali wasteland on, be salt resistance ability it is very strong true salt life plant
Thing.
Alkali is fluffy to be grown in wilderness beach, no in growth course to use chemical fertilizer and agricultural chemicals, its young stem and leaf nutrition away from pollution
Composition enriches, delicious flavour, is the pollution-free food for enjoying favor, is eaten mainly as vegetables.Analysis of experiments finds, saline land alkali
Fluffy to have the function of absorbing and store salinity, Suaeda salsa is by root absorption, by the inorganic salts purification in soil, and selectively
Absorb, store its stem, Ye Zhong, the amount of saliferous is very high, using sodium chloride, potassium chloride, magnesium chloride as main component.
Determined through the coastal area institute of agricultural sciences, the fluffy nutritional ingredient of alkali is enriched, the protein content of its fresh and tender cauline leaf comprehensively
The 40% of dry is accounted for, it is similar with soybean, and the fat content of seed is very high, far above soybean；In addition, contain in the fluffy cauline leaf of alkali
The trace element such as amino acid necessary to substantial amounts of human body, vitamin, carrotene and Ca, P, Fe, Cu, Zn, Mn, Se, wherein having
Many indexs are all higher than spirulina, are rare source of nutrition.
According to《A Supplement to the Compendium of Materia Medica》Introduce, Suaeda salsa property：It is salty cool nontoxic；Function：Heat-clearing, disperse accumulations.There are some researches show,
The esterification product of the fluffy extract of alkali has obvious inhibitory action to acute inflammation, and the separating extractive of its seedling also has to body
Play the role of to strengthen non-specific immune function.Medical research finds that Suaeda plant seed oil develops institute rich in growth in humans
Required aliphatic acid, linoleic acid plus linolenic acid, and unsaturated fatty acid content is high, has hypoglycemic, decompression, expansion blood vessel, preventing and treating
The medicinal efficiency such as heart disease and enhancing body immunity.
At present, the A of patent CN 105794904 disclose a kind of Pizza formula, and consumer's need are more met on taste
Ask.The A of patent CN 105284988 disclose a kind of rainbow and play department's Pizza, have both met the taste of consumer, and have possessed aesthetic feeling again.Specially
The sharp A of CN 105360214 disclose a kind of fruit Pizza, and nutrition is added again on the basis of taste is met.But Shen at present
Please disclosed patent be all that taste, aesthetic feeling, nutrition are added in the quality of traditional Pizza, and simply single change, and
Outward appearance does not have big innovation, without not convenient when solving the problems, such as edible yet.So how to improve Pizza industry charger sheet one,
Nutrition is uneven, inconvenient eating is sharp, is that Pizza field should solve the problems, such as.
【The content of the invention】
In order to overcome the shortcomings of in background technology, the present invention works out the preparation side that Pizza is held in a kind of fluffy nutrition of reinforced alkaline
Method, the fluffy Pizza of holding of alkali of the present invention contain abundant dietary fiber, protein, vitamin and a large amount of micro ore deposits needed by human
Prime element, meanwhile, also containing unique anti-oxidant, anti-aging material, there is the effect of heat-clearing, disperse accumulations, change traditional Pizza heat
Amount is high, it is nondigestible the characteristics of, by the fluffy addition of alkali to Pizza cake skin hardness, chewiness, elasticity, tackness, recovery etc.
Texture characteristic carries out six groups of experimental analyses, show that the fluffy powder addition effect between 1.5%-2.5% of alkali is preferable, adds in the fluffy powder of alkali
The effect of dosage 2% is optimal；The six groups of single factor experiments carried out for fermentation temperature, fermentation time, relative humidity draw fermentation temperature
Degree is at 38.2 DEG C, fermentation time 40min, and in 75%-80%, Pizza gluten is sufficiently aoxidized relative humidity, dough
Extensibility it is best, mouthfeel, pliability, the shape of Pizza cake skin are optimal.
For achieving the above object, the present invention adopts the following technical scheme that：
The preparation method of Pizza is held in a kind of fluffy nutrition of reinforced alkaline, is comprised the following steps：
Step 1, weighing in the water that 0.8~1.4g yeast adds 37 DEG C, pony mixer, which stirs, obtains zymotic fluid,
80~100g flour is sieved into the zymotic fluid to stir, it is fluffy to continuously add 5~10g sugar, 0.5~1.5g salt, 2~4g alkali
Powder, 50~70g water, knead into dough；
Step 2：The dough of step 1 is put into biochemical cultivation case and fermented；
Step 3：Cake bottom is made in dough after fermentation；
Step 4：Cake bottom is placed on Pizza support, is then placed in baking molding in far-infrared electric foodstuff oven, is taken out,
The fillings of formula ratio is put into inside it, finished product has both been obtained and has held Pizza；
Step 5：Finished product made from step 4 is held into Pizza to be put into baking tray, is sent into far-infrared electric foodstuff oven
Row high temperature is baked.
The preparation method of Pizza is held in the fluffy nutrition of described reinforced alkaline, it is characterized in that：The fluffy powder addition of alkali is 2%.
The preparation method of Pizza is held in the fluffy nutrition of described reinforced alkaline, and the flour includes Strong flour and cornstarch,
The ratio of the Strong flour and cornstarch is 20: 1.
The preparation method of Pizza is held in the fluffy nutrition of described reinforced alkaline, and the sugar includes sucrose and malt syrup, the sugarcane
The ratio of sugar and malt syrup is 5: 3.
The preparation method of Pizza is held in the fluffy nutrition of described reinforced alkaline, and fermentation temperature described in step 2 is 38.2 DEG C, during fermentation
Between 40min, relative humidity 75%~80%.
The preparation method of Pizza is held in the fluffy nutrition of described reinforced alkaline, and the fillings that formula ratio is spread described in step 4 is first to spread
Upper part cheese, then spreads 40~60g of onion, 10~20g of corn, 10~20g of pea, 10~20g of pimento, and sausage 10~
20g, remaining cheese is finally spread, the cheese's total amount successively spread is 80~110g；Described oven temperature is 150 DEG C, is baked
Time processed is 5min.
The preparation method of Pizza is held in the fluffy nutrition of described reinforced alkaline, and the baking temperature of the high temperature baking described in step 5 is
200~230 DEG C, cooking time is 15~20min.
The preparation method of Pizza, the preparation of the fluffy powder of step 1 alkali are held in the fluffy nutrition of described reinforced alkaline：Gather fresh saline land alkali
Fluffy cauline leaf, it is put into food purifying machine and cleans 1 time~3 times, the fluffy cauline leaf of alkali after cleaning is put into blanching machine boiling water fixing 60s, so
After pull draining out, be put into after draining vegetable drying sterilization machine drying, temperature be 40 DEG C~65 DEG C, the fluffy cauline leaf of alkali after drying is put into
Fruits and vegetables pulverizer crushes, and crosses 20~40 mesh sieves, is put into aluminium foil bag and is kept in dark place, -7 DEG C -4 DEG C, standby.
Due to using technical scheme as described above, the present invention has the advantages that：
1st, it is nutritious：Alkali of the present invention is fluffy to be held Pizza and contains abundant dietary fiber, protein, vitamin and a large amount of
Trace mineral element needed by human, meanwhile, also contain unique anti-oxidant, anti-aging material, such as：Anthocyanidin, aldehydes matter,
Rich in mineral elements such as calcium, magnesium, iron, manganese, zinc, copper, strontium, sodium in the fluffy powder of alkali, and contain abundant amino acid classes, up to 18
Kind, including necessary amino acid：Threonine, valine, isoleucine, methionine, leucine, phenylalanine, lysine, color
Propylhomoserin.Nonessential amino acid：Asparatate, serine, glutamic acid, glycine, alanine, cystine, tyrosine, group ammonia
Acid, arginine, proline.Wherein essential amino acids content accounts for total amino acid content difference 35.2%, the reference mould proposed close to FAO
Formula (36%), it is necessary to which the ratio of amino acid and nonessential amino acid is 55%, the reference model (0.56) proposed close to FAO；It is cured
Intestines are Chinese tradition cuisines, can whet the appetite again and help food, improve a poor appetite, and this product is assigned distinct Chinese characteristics；Alkali is fluffy nutritious,
Have the effect of heat-clearing, disperse accumulations, it is high to change traditional Pizza heat, it is nondigestible the characteristics of；
2nd, preparation technology parameter is accurate, and the present invention is for the fluffy addition of alkali in the fluffy holding Pizza preparation technology of alkali to pizza
The texture characteristics such as skin hardness, chewiness, elasticity, tackness, recovery carry out six groups of experimental analyses, show that the fluffy powder addition of alkali exists
Effect is preferable between 1.5%-2.5%, optimal in the fluffy effect of powder addition 2% of alkali；In addition, the present invention is for fermentation temperature, hair
Ferment time, relative humidity carry out six groups of single factor experiments, draw fermentation temperature at 38.2 DEG C, fermentation time 40min, relatively wet
In 75%-80%, Pizza gluten is sufficiently aoxidized degree, and the extensibility of dough is best, mouthfeel, the softness of Pizza cake skin
Degree, shape are optimal.
3rd, it is convenient and swift：Using the pattern held, it is not limited the fluffy Pizza of holding of alkali of the present invention by place, is changed and is draped over one's shoulders
This mode that Sa can only be eaten indoors, is convenient for carrying, and to be eaten when walking modern can be allowed arbitrarily to enjoy Pizza whenever and wherever possible
Delicious food, both met the allegro life of modern, meet again people's fashionable recreation life demand；
4th, good appearance：The fluffy profile for holding Pizza of alkali of the present invention is just as an ice cream cone, because thereto after addition processing
Alkali it is fluffy, it is generally emerald green, it is interesting to increase appetite and diet；
5th, make simple：The fluffy Pizza of holding of alkali of the present invention is simple to operate, without time-consuming and extra process, is adapted to industrialization
Large-scale production；
6th, the fluffy raw material of alkali chooses alkali fluffy plant of the growth cycle within 45 days in the present invention, and the fluffy cauline leaf of alkali now is fresh
It is tender, rich in nutritional ingredients such as functional pigmented, vitamin, protein and alkaloids, in addition, the fluffy raw material of alkali selected by the present invention
For artificial cultivation, wild suaeda glauce raw material heavy metals exceeding standard problem that may be present, artificial cultivation, good growing environment are avoided
It ensure that the security of raw material.
【Brief description of the drawings】
Fig. 1 is influence of the fluffy addition of alkali to Pizza cake skin hardness and chewiness；
Fig. 2 is influence of the fluffy addition of alkali to Pizza cake skin elasticity, tackness, recovery；
Fig. 3 is influence of the fermentation temperature to Pizza cake skin chewiness and organoleptic quality；
Fig. 4 is influence of the fermentation time to Pizza cake skin chewiness and organoleptic quality；
Fig. 5 is influence of the relative humidity to Pizza cake skin chewiness and organoleptic quality.
【Embodiment】
The present invention can be explained in more detail by the following examples, the open purpose of the present invention is intended to the protection present invention
In the range of all changes and improvements, the invention is not limited in the following examples；
Embodiment 1
A kind of holding Pizza of the fluffy nutrition of reinforced alkaline, include the raw material of following parts by weight：Flour 80g, sugared 6g, edible salt
0.5g, active dry yeasr 1g, water 55g, butter 8g, alkali fluffy powder 3g, cheese 90g, onion 40g, corn 10g, pea 10g, pimento
10g, sausage 10g.Wherein, flour is Strong flour and cornstarch, and its ratio is 20: 1.And sugar is sucrose and malt syrup,
Its ratio is 5: 3.
The preparation method of the holding Pizza of the fluffy nutrition of reinforced alkaline, comprises the following steps：
Step 1：Weigh in the water that 1g yeast adds 37 DEG C, pony mixer, which stirs, obtains zymotic fluid, by 80g faces
Dressing sieve enters in the zymotic fluid to stir, continuously adds 6g sugar, 0.5g salt, the fluffy powder of 3g alkali, 55g water, kneads into dough；
Step 2：It is 37.8 DEG C that dough, which is put into temperature, fermentation 40min in the biochemical cultivation case of relative humidity 75%；
Step 3：After fermentation, dough is taken out, is exhausted, through throwing, after throwing away, rub, pinching, rolled into thin skin, be then rolled in mould
Outside, remove unnecessary part, then prick hole with fork；
Step 4：After completions, 5min sizings are baked in the far-infrared electric foodstuff oven that temperature is 150 DEG C, are cooled down,
The demoulding.
Step 5：Semi-finished product made from step 4 are put into Pizza support, cheese 90g, onion 40g are put into inside it,
Corn 10g, pea 10g, pimento 10g, sausage 10g, high temperature baking, baking temperature are carried out in far-infrared electric foodstuff oven is sent into
Spend for 220 DEG C, cooking time 15min.
Embodiment 2
A kind of holding Pizza of the fluffy nutrition of reinforced alkaline, include the raw material of following parts by weight：Flour 80g, sugared 6g, edible salt
0.5g, active dry yeasr 1g, water 55g, butter 8g, alkali fluffy powder 3g, cheese 90g, onion 40g, corn 10g, pea 10g, pimento
10g, sausage 10g.Wherein, flour is Strong flour and cornstarch, and its ratio is 18: 1.And sugar is sucrose and malt syrup,
Its ratio is 1: 1.Other steps for making holding Pizza are same as Example 1.
Embodiment 3
A kind of holding Pizza of the fluffy nutrition of reinforced alkaline, include the raw material of following parts by weight：Flour 80g, sugared 6g, edible salt
0.5g, active dry yeasr 1g, water 55g, butter 8g, alkali fluffy powder 3g, cheese 90g, onion 40g, corn 10g, pea 10g, pimento
10g, sausage 10g.Wherein, flour is Strong flour and cornstarch, and its ratio is 20: 1.And sugar is sucrose and malt syrup,
Its ratio is 5: 3.
The preparation method of the holding Pizza of the fluffy nutrition of reinforced alkaline, comprises the following steps：
Step 1：Weigh in the water that 1g yeast adds 37 DEG C, pony mixer, which stirs, obtains zymotic fluid, by 80g faces
Dressing sieve enters in the zymotic fluid to stir, continuously adds that 6g sugar, 0.5g salt, 3g alkali is fluffy, 55g water, kneads into dough；
Step 2：It is 37.8 DEG C that dough, which is put into temperature, fermentation 40mm in the biochemical cultivation case of relative humidity 75%；
Step 3：After fermentation, dough is taken out, is exhausted, through throwing, after throwing away, rub, pinching, rolled into thin skin, be then rolled in mould
Outside, remove unnecessary part, then prick hole with fork；
Step 4：After completions, 5min sizings are baked in the far-infrared electric foodstuff oven that temperature is 150 DEG C, are cooled down,
The demoulding.
Step 5：Semi-finished product Pizza obtained above is placed at -18 DEG C 10~12h of freezing, accomplishes fluently packaging, can have it is cold
The circulation for freezing equipment is sold, such as supermarket, the terminal such as convenience store and fresh shop, you can commodity are made and hold Pizza skin.
Step 6：Semi-finished product made from step 4 are put into Pizza support, cheese 90g, onion 40g are put into inside it,
Corn 10g, pea 10g, pimento 10g, sausage 10g, high temperature baking, baking temperature are carried out in far-infrared electric foodstuff oven is sent into
Spend for 220 DEG C, cooking time 15min.
The present invention for the fluffy powder addition of alkali number by experiment be measured, the wherein fluffy powder addition of alkali is to pizza
The influence of skin hardness and chewiness by Fig. 1 as shown in figure 1, can be drawn, with the increase of the fluffy powder addition of alkali, Pizza cake skin
Hardness and chewiness are in rising trend, when the fluffy powder addition of alkali is low value 0.5%, do not add the pizza of the fluffy powder of alkali equivalent to tradition
Skin, as control, when the fluffy powder addition of alkali is less than 2%, the fluffy powder of alkali influences not show on the hardness and chewiness of pizza embryo
Write, when the fluffy powder addition of alkali is 2.5%, the hardness and chewiness of cake embryo have obvious ascendant trend, when the fluffy powder addition of alkali is high
When 2.5%, cake skin hardness and chewiness can be caused too high, influence the mouthfeel of Pizza.
Fig. 2 show influence of the fluffy powder addition of alkali to Pizza cake skin elasticity, tackness, recovery, as shown in Figure 2, with
The increase of the fluffy addition of alkali, the elasticity of Pizza cake skin, tackness, recovery are on a declining curve, when the fluffy addition of alkali is from 0.5%
When increasing to 2%, elasticity, tackness, the recovery downward trend unobvious of Pizza cake skin, when the fluffy addition of alkali is higher than 2%,
The elasticity of Pizza cake skin, tackness, recovery downward trend are more significant, influence the mouthfeel of Pizza.
Fermentation is to determine a key factor of dough mouthfeel.During dough proofs in centre, gluten obtains sufficiently
Oxidation, makes the extensibility of dough more preferable, mouthfeel, pliability, shape can all be produced a very large impact.Present invention experiment selection 6
Fermentation temperature, fermentation time, relative humidity carry out single factor experiment, and result of the test is as in Figure 3-5.
Fig. 3 is influence of the fermentation temperature to Pizza cake skin chewiness and organoleptic quality, can be drawn by Fig. 3, fermentation temperature
At 38 DEG C, the sensory evaluation scores of pizza embryo are optimal value, and now the chewiness of pizza embryo is relatively low, is liked by masses, comprehensive
Close and consider, it is 38.2 DEG C to choose fermentation temperature.
Fig. 4 is influence of the fermentation time to Pizza cake skin chewiness and organoleptic quality, can be drawn by Fig. 4, fermentation time
In 40min, the sensory evaluation scores of pizza embryo are optimal value, and now the chewiness of pizza embryo is relatively low, is liked by masses, comprehensive
Close and consider, selection fermentation time is 40min.
Influence of Fig. 5 relative humidity to Pizza cake skin chewiness and organoleptic quality, can be drawn by Fig. 5, work as relative humidity
When increasing to 75% from 60%, chewiness gradually rises, and sensory evaluation scores also gradually rise, when relative humidity is 75%, sense organ
Scoring reaches optimum value, and chewiness slightly reduces, and when relative humidity is higher than 75%, sensory evaluation scores keep constant, and sense organ is commented
Divide without influence, but chewiness significantly increases, and considers, and selection relative humidity is 75%-80% sections.
It is above-mentioned test result indicates that, by the fluffy addition of alkali to Pizza cake skin hardness, chewiness, elasticity, tackness, reply
Property etc. texture characteristic carry out six groups of experimental analyses, show that the fluffy powder addition effect between 1.5%-2.5% of alkali is preferable, it is fluffy in alkali
The effect of powder addition 2% is optimal；The six groups of single factor experiments carried out for fermentation temperature, fermentation time, relative humidity must set out
Ferment temperature is at 38.2 DEG C, fermentation time 40min, and in 75%-80%, Pizza gluten is sufficiently aoxidized relative humidity,
The extensibility of dough is best, and mouthfeel, pliability, the shape of Pizza cake skin are optimal.The fluffy holding Pizza nutrition of alkali prepared by the present invention
Abundant, good appearance, convenient and swift, its more common Pizza of cake embryo is more soft, and is rich in vitamin, protein, plant egg
In vain, dietary fiber, mineral matter etc., meanwhile, also containing unique anti-oxidant, anti-aging material.
Part not in the detailed description of the invention is prior art.
Claims (8)
1. the preparation method of Pizza is held in a kind of fluffy nutrition of reinforced alkaline, it is characterized in that：Comprise the following steps：
Step 1, weigh in the water that 0.8~1.4g yeast adds 37 DEG C, pony mixer, which stirs, obtains zymotic fluid, by 80
~100g flour is sieved into the zymotic fluid to stir, continuously adds 5~10g sugar, 0.5~1.5g salt, the fluffy powder of 2~4g alkali, 50
~70g water, kneads into dough；
Step 2：The dough of step 1 is put into biochemical cultivation case and fermented；
Step 3：Cake bottom is made in dough after fermentation；
Step 4：Cake bottom is placed on Pizza support, is then placed in baking molding in far-infrared electric foodstuff oven, is taken out, at it
Inside is put into the fillings of formula ratio, has both obtained finished product and has held Pizza；
Step 5：Finished product made from step 4 is held into Pizza to be put into baking tray, is sent into far-infrared electric foodstuff oven and carries out height
Temperature baking.
2. the preparation method of Pizza is held in the fluffy nutrition of reinforced alkaline according to claim 1, it is characterized in that：The fluffy powder addition of alkali
For 2%.
3. the preparation method of Pizza is held in the fluffy nutrition of reinforced alkaline according to claim 1, it is characterized in that：The flour includes
Strong flour and cornstarch, the ratio of the Strong flour and cornstarch is 20: 1.
4. the preparation method of Pizza is held in the fluffy nutrition of reinforced alkaline according to claim 1, it is characterized in that：The sugar includes sugarcane
Sugar and malt syrup, the ratio of the sucrose and malt syrup is 5: 3.
5. the preparation method of Pizza is held in the fluffy nutrition of reinforced alkaline according to claim 1, it is characterized in that：Hair described in step 2
Ferment temperature is 38.2 DEG C, fermentation time 40min, relative humidity 75%~80%.
6. the preparation method of Pizza is held in the fluffy nutrition of reinforced alkaline according to claim 1, it is characterized in that：Paving described in step 4
Then the fillings of upper formula ratio spreads 40~60g of onion, 10~20g of corn, 10~20g of pea, sweet tea first to spread part cheese
10~20g of green pepper, 10~20g of sausage, remaining cheese is finally spread, the cheese's total amount successively spread is 80~110g；Described
Oven temperature is 150 DEG C, cooking time 5min.
7. the preparation method of Pizza is held in the fluffy nutrition of reinforced alkaline according to claim 1, it is characterized in that：Described in step 5
The baking temperature of high temperature baking is 200~230 DEG C, and cooking time is 15~20min.
8. the preparation method of Pizza is held in the fluffy nutrition of reinforced alkaline according to claim 1, it is characterized in that：The fluffy powder of step 1 alkali
Preparation：Fresh stem and leaf of S. salsa (L.) Pall is gathered, food purifying machine is put into and cleans 1 time~3 times, the fluffy cauline leaf of alkali after cleaning is put into
Blanching machine boiling water fixing 60s, then pulls draining out, and the drying of vegetable drying sterilization machine is put into after draining, and temperature is 40 DEG C~65 DEG C,
The fluffy cauline leaf of alkali after drying is put into the crushing of fruits and vegetables pulverizer, crosses 20~40 mesh sieves, is put into aluminium foil bag and is kept in dark place, -7 DEG C -4 DEG C,
It is standby.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109380476A (en) * | 2018-09-14 | 2019-02-26 | 潍坊职业学院 | A kind of mulberries cake and preparation method thereof |
| CN115804396A (en) * | 2021-09-11 | 2023-03-17 | 盘锦大工碱蓬生物科技有限公司 | Suaeda salsa central kitchen and processing equipment thereof |
| CN115804395A (en) * | 2021-09-11 | 2023-03-17 | 盘锦大工碱蓬生物科技有限公司 | Suaeda salsa central kitchen system and processing method |
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| CN106879698A (en) * | 2015-12-11 | 2017-06-23 | 卢峰 | A kind of preparation method of fried curry beef the meat clip Mo |
| CN105767877A (en) * | 2016-03-21 | 2016-07-20 | 米林林 | Wild vegetable steamed bun and wild vegetable steamed bread |
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