CN108497031A - 一种红豆沙馅石子馍及其加工方法 - Google Patents
一种红豆沙馅石子馍及其加工方法 Download PDFInfo
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- CN108497031A CN108497031A CN201810097929.9A CN201810097929A CN108497031A CN 108497031 A CN108497031 A CN 108497031A CN 201810097929 A CN201810097929 A CN 201810097929A CN 108497031 A CN108497031 A CN 108497031A
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- red bean
- bean paste
- steamed bun
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/06—Preserving finished, partly finished or par-baked bakery products; Improving by irradiation, e.g. with microbiocidal agents, with protective films
-
- 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)
- Toxicology (AREA)
- Confectionery (AREA)
Abstract
本发明涉及一种红豆沙馅石子馍,本发明还涉及一种该红豆沙馅石子馍的加工方法。采用小麦面粉为主料,包入红豆沙馅料烤制而成。采用脉冲强光杀菌及真空包装使其保质期得到有效延长而且不添加防腐剂,其营养丰富味道佳,食用方便开袋即食。
Description
技术领域
本发明涉及一种红豆沙馅石子馍,本发明还涉及一种该红豆沙馅石子馍的加工方法。
背景技术
石子馍是陕西民间的一种古老的汉族风味小吃,因其是将饼坯放在烧热了的石子上烙制成的,故而得名。由于它历史悠久,加工方法原始,因而被称为我国食品中的活化石。传统石子馍加工过程复杂,时间较长,口味较为单一,保质期短。随着人们生活水平不断提高,生活节奏加快,对食物的多样化需求越来越高,传统的石子馍已经不能满足人们的需要了。
发明内容
本发明要解决的技术问题是提供一种红豆沙馅石子馍,其营养丰富,味道独特。
本发明要解决的另一个技术问题是提供一种红豆沙馅石子馍的加工保存方法,本方法步骤简单,加工成本低廉,保质期较长,适合批量生产。
本发明提供一种红豆沙馅石子馍,该红豆沙馅石子馍由下述方法加工所得:
(1)取重量份分别为2500份面粉、30-40份盐、20份酵母粉、10-20份小茴香、300-400份植物油和1300-1400份水,放入和面机,直至和成光滑的面团,取出面团,盖上保鲜膜,室温下发酵40-60分钟;
(2)取重量份分别为500份红豆用清水泡5个小时以上,加入100-200份白糖,放入高压锅中,加水没过红豆,煮40-60分钟至红豆开花,放入搅拌机打成细末,不粘锅中放入200份猪油,烧热加入红豆沫不停翻炒,直至水分炒干,即得红豆沙;
(3)将发酵好的面,切分每份140-160g的剂子,擀成面皮,每份包入50-80g的红豆沙,再用擀面杖将面团擀成8-10mm厚的饼;
(4)将光滑的石子放入烤箱,230-250℃预热20-30分钟,将面饼均匀摊放在石子上,上面再覆盖一层预热过的石子,150-170℃上下火烤制5-8min,至馍色半黄即可,取出凉凉;
(5)采用脉冲强光对红豆沙石子馍杀菌,一次脉冲光一闪光在4J/cm,杀过菌的红豆沙石子馍放入食品干燥剂,真空包装保存。
本发明的优点:本发明所提供的一种红豆沙石子馍的加工方法,其步骤简单,加工成本低廉,适合批量生产。本发明所提供的一种红豆沙石子馍,其营养丰富味道佳,食用方便开袋即食,采用脉冲强光杀菌及真空包装使其保质期得到有效延长而且不添加防腐剂。
Claims (4)
1.一种红豆沙馅石子馍的加工方法,包括以下步骤:
1)取重量份分别为2500份面粉、30-40份盐、20份酵母粉、10-20份小茴香、300-400份植物油和1300-1400份水,放入和面机,直至和成光滑的面团,取出面团,盖上保鲜膜,室温下发酵40-60分钟;
(2)取重量份分别为500份红豆用清水泡5个小时以上,加入100-200份白糖,放入高压锅中,加水没过红豆,煮40-60分钟至红豆开花,放入搅拌机打成细末,不粘锅中放入200份猪油,烧热加入红豆沫不停翻炒,直至水分炒干,即得红豆沙;
(3)将发酵好的面,切分每份140-160g的剂子,擀成面皮,每份包入50-80g的红豆沙,再用擀面杖将面团擀成8-10mm厚的饼;
(4)将光滑的石子放入烤箱,230-250℃预热20-30分钟,将面饼均匀摊放在石子上,上面再覆盖一层预热过的石子,150-170℃上下火烤制5-8min,至馍色半黄即可,取出凉凉;
(5)采用脉冲强光对红豆沙石子馍杀菌,一次脉冲光一闪光在4J/cm,杀过菌的红豆沙石子馍放入食品干燥剂,真空包装保存。
2.根据权利要求1所述的一种红豆沙馅石子馍的加工方法加工所得的红豆沙馅石子馍。
3.根据权利要求1所述的一种红豆沙馅石子馍的加工方法,其特征在于:步骤(3)中每份140-160g的剂子,擀成面皮,包入50-80g的红豆沙,搓圆,再用擀面杖擀成8-10mm厚的饼。
4.根据权利要求1所述的一种红豆沙馅石子馍的加工方法,其特征在于:采用脉冲强光对红豆沙馅石子馍杀菌,一次脉冲光一闪光在4J/cm,杀过菌的红豆沙馅石子馍加入食品干燥剂真空包装保存。
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Application publication date: 20180907 |