CN111227173A - Method for making multicolor dough sheet - Google Patents
Method for making multicolor dough sheet Download PDFInfo
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- CN111227173A CN111227173A CN202010145328.8A CN202010145328A CN111227173A CN 111227173 A CN111227173 A CN 111227173A CN 202010145328 A CN202010145328 A CN 202010145328A CN 111227173 A CN111227173 A CN 111227173A
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- 238000003825 pressing Methods 0.000 claims abstract description 25
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- HFACYLZERDEVSX-UHFFFAOYSA-N benzidine Chemical compound C1=CC(N)=CC=C1C1=CC=C(N)C=C1 HFACYLZERDEVSX-UHFFFAOYSA-N 0.000 claims description 6
- 229960001867 guaiacol Drugs 0.000 claims description 6
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for manufacturing multicolor dough sheets, which is characterized by comprising the following manufacturing steps: firstly, extracting fruit and vegetable juice, wherein the steps of selecting raw materials, cutting, protecting color, draining water and preparing colored fruit and vegetable juice are included; secondly, preparing a single-color dough; thirdly, preparing common dough; fourthly, manufacturing the multicolor dough cover: the method comprises the steps of manufacturing a single-color flour belt, manufacturing a common flour belt, splicing and integrating, and pressing and forming the multicolor flour wrapper with the required thickness. The invention adopts the dough cover composite rolling technology, can control the consistency of color size and pattern by controlling the width and shape of the single-color dough belt, ensures that the color joint can not crack when the dough is wrapped or cooked, contains multiple fruit and vegetable components, has richer nutrition, presents the colors of a plurality of fruits and vegetables, has richer and diversified colors, enhances the appetite, solves the problem of picky eating of children, and has good market prospect.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a method for making multicolor dough sheets.
Background
The wheaten food is food mainly made of flour, different wheaten foods exist all over the world, Chinese snack foods have long history, various flavors and various varieties, and mainly comprise noodles, steamed bread, steamed rolls, fried bread sticks, muskmelons, baked cakes, dumplings, steamed stuffed buns, cold wrappers, wontons, fried dough twists and the like, and western food comprises bread, various baked cakes and the like.
At present, dumplings have high acceptance and well-known degree in Chinese catering market and even foreign market, which are rare for other snacks, and the making process is basically the same as or different from other snacks. The most common dumplings are taken as the main material, and the dumpling stuffing required by a dumpling wrapper bag is taken as the basic material and is cooked by boiling water for eating. Is the most traditional and the most accepted food, but the traditional food is changed into the food without qi generation by the non-invasive new making process with the uniform practice. Consumers know the wonderful annoyance of the taste of their dumplings when they drink them.
The existing dumpling wrappers, chaotic wrappers and other wrappers have the following defects: 1. the color is single, the appearance is not beautiful enough, and the children lack the attraction of eating; 2. the nutrition is single and not rich enough; 3. the existing colored wrapper can only present one color on one wrapper, and can not realize that a single wrapper presents multiple colors; 4. in the existing process of making the colored dough sheet, the necessary pretreatment and proper preservation are lacked, so that the nutrient content is seriously lost.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a method for manufacturing multicolor dough sheets.
The technical scheme for solving the technical problem is as follows: a method for manufacturing multicolor dough sheets comprises the following manufacturing steps:
firstly, extracting fruit and vegetable juice
(1) Selecting raw materials: selecting corresponding fresh fruits and vegetables according to the required color, and respectively cleaning with clear water; (2) splitting treatment: peeling fruits and vegetables, and respectively cutting into strips and slices; (3) color protection treatment: putting the cut fruits and vegetables into clear water at the temperature of 95-100 ℃ for blanching, putting the blanched fruits and vegetables into cold water for rapid cooling, wherein the blanching time is just the inactivation of catalase and peroxidase in various fruits and vegetables as a standard; (4) draining: draining the water in the cooled fruits and vegetables; (5) preparing colored fruit and vegetable juice: adding the drained fruits and vegetables and a certain proportion of water into a wall breaking machine together, beating into fruit and vegetable juice, taking out, pouring into a container, and sealing, refrigerating and storing;
two-color and single-color dough making
Adding salt into flour, adding fruit and vegetable juice while stirring the flour, covering a preservative film for proofing, keeping the temperature at 18-25 ℃ during proofing, and keeping the proofing time for 10-20 minutes to prepare a single-color dough; wherein the mass percentage of the monochromatic dough material is as follows: flour: 1 part by mass of fruit and vegetable juice: 0.4-0.58 parts by mass of starch: 0.01-0.015 parts by mass of salt: 0.002-0.004 weight portion;
preparation of common dough
Adding salt into flour, stirring the flour with water, covering a preservative film for proofing, keeping the temperature at 18-25 ℃ during proofing, and keeping the proofing time for 10-20 minutes to prepare common dough; the mass percentages of the common dough materials are as follows: flour: 1 part by mass and water: 0.4-0.58 parts by mass of starch: 0.01-0.015 parts by mass of salt: 0.002-0.004 weight portion;
four-color and multi-color wrapper making
(1) Manufacturing a single-color surface belt: pressing the proofed single-color dough into single-color flour belts, wherein the thickness of each single-color flour belt is 0.35-0.45 cm, so that the thickness of each single-color flour belt is uniform; (2) making a common noodle strip: pressing the proofed common dough into common flour belts, wherein the thickness of each common flour belt is 0.13-0.22 cm, and the area of each single common flour belt is larger than that of each single monochromatic flour belt; (3) splicing and integrating: selecting a plurality of single-color surface belts as middle surface belts for connection according to requirements, splicing the single-color surface belts into a front multi-color surface belt group and a back multi-color surface belt group respectively, attaching the front multi-color surface belt group to the front of the middle surface belt, attaching the back multi-color surface belt group to the back of the middle surface belt, leaving no gap between the adjacent single-color surface belts in the front multi-color surface belt group and the back multi-color surface belt group, and enabling at least one end of the front multi-color surface belt group and the back multi-color surface belt group to exceed the middle surface belt and form a height limiting line; (4) pressing and molding: and (3) roughly pressing the multicolor composite surface belt consisting of the front multicolor surface belt group, the back multicolor surface belt group and the common surface belt for 3 times, wherein the thickness of the multicolor composite surface belt after the first rough pressing is 0.35-0.45 cm, the thickness of the multicolor composite surface belt after the second rough pressing is 0.22-0.30 cm, the thickness of the multicolor composite surface belt after the third rough pressing is 0.16-0.20 cm, and finally finely pressing the multicolor composite surface belt into the multicolor surface skin with the required thickness.
Preferably, during the color protection treatment in the first step, 0.3-0.5% of guaiacol solution or 0.3-0.5% of benzidine solution is used as an indicator, when the color protection treatment is used, the indicator and hydrogen peroxide are mixed and dripped on the cut surfaces of the blanched fruits and vegetables, if the cut surfaces are discolored, the activity of catalase and peroxidase in the fruits and vegetables still exists, and if the cut surfaces are not discolored or slightly discolored, the catalase and peroxidase in the fruits and vegetables are inactivated; wherein, 0.3 to 0.5 percent of guaiacol solution turns red when meeting active catalase and peroxidase, and 0.3 to 0.5 percent of benzidine solution turns blue when meeting active catalase and peroxidase.
Preferably, when the colored fruit and vegetable juice is prepared in the first step, the mass percentages are as follows: water: 1 part by mass of fruits and vegetables: 0.25 to 0.6 parts by mass.
Preferably, during splicing and integration in the first step, the length of at least one end of the front multi-color surface belt group and at least one end of the back multi-color surface belt group exceeding the middle surface belt is 1-2 cm.
Preferably, in the preparation of the single-color dough in the second step, salt is added while the flour is stirred with the fruit and vegetable juice.
The invention has the beneficial effects that: 1. the multicolor dough sheet contains multiple fruit and vegetable components, so that the nutrition is richer; 2. the fruit and vegetable food has the advantages that the fruit and vegetable food has the colors of a plurality of fruits and vegetables, is richer and more diversified in color, enhances the visual effect, enhances the appetite, solves the problem of picky eating of children, and has good market prospect; 3. by adopting the dough cover composite rolling technology and controlling the width and the shape of the single-color dough strip, the color size and the pattern consistency can be controlled, and the color joint can not crack when the dough is wrapped or cooked.
Drawings
FIG. 1 is a schematic diagram of the production of the multicolor dough sheet of the present invention.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings and specific embodiments.
A method for manufacturing multicolor dough sheets comprises the following manufacturing steps:
firstly, extracting fruit and vegetable juice
(1) Selecting raw materials: selecting corresponding fresh fruits and vegetables according to the required color, and respectively cleaning with clean water. There are many fruits and vegetables suitable for extracting juice, for example: the fruit vegetables include eggplant, cucumber, sword bean, pumpkin and the like, the leaf vegetables include spinach, celery, green vegetables and the like, the stem vegetables include asparagus lettuce, purple sweet potato, potato and the like, and the root vegetables include carrot, yam and the like.
(2) Splitting treatment: peeling fruits and vegetables, and respectively cutting into strips and slices. The cutting is carried out according to the shape of the fruits and vegetables, for example: peeling pumpkin and purple sweet potato, and cutting into strips, wherein the size is preferably 0.8 multiplied by 5 multiplied by 0.8 cm; peeling carrot, slicing, and transversely cutting into round pieces with thickness of 0.8-1 cm; cutting vegetables such as spinach into 5 cm.
(3) Color protection treatment: putting the cut fruits and vegetables into clear water at 95-100 ℃ for blanching, putting the blanched fruits and vegetables into cold water for rapid cooling, wherein the blanching time is just the inactivation of catalase and peroxidase in various fruits and vegetables. The activity of enzyme in the vegetables and fruits can be passivated through blanching and quick cooling operation, so that the oxidation resistance of the vegetables is improved, a certain sterilization and nutrition stabilizing effect is achieved, and the vegetables after blanching can be better prevented from fading due to waste heat through quick cooling operation, so that a good color fixing effect is achieved. The length of blanching time for commonly used fruits and vegetables is given below: blanching the pumpkin for 90-105 s; blanching the purple sweet potatoes for 140-160 s; blanching carrots for 120-130 s; and blanching spinach for 7-12 s.
(4) Draining: and (5) draining the water in the cooled fruits and vegetables. In the draining treatment, fruits and vegetables are put into a funnel, and no water drops within 10 minutes.
(5) Preparing colored fruit and vegetable juice: adding the drained fruits and vegetables and a certain proportion of water into a wall breaking machine together, beating into fruit and vegetable juice, taking out, pouring into a container, and sealing, refrigerating and storing. Preferably, adopt the vacuum broken wall machine to operate, compare in ordinary juice extractor, vacuum broken wall machine can create vacuum environment to destroy the cell wall of plant in vacuum environment, polish edible material more exquisitely, fully released the nutrition of eating the material, let the human body absorb more easily, and also need not to filter after the broken wall, directly will beat during the vegetable juice adds the flour, reduce the nutrition that leads to because of filtering and run off. In the broken wall operation process, beat first roughly and beat the back essence, according to the rotational speed and the time of fruit vegetables kind control broken wall, the rotational speed low time is short, and the vegetable juice is too coarse, and the dough colour that presents is inhomogeneous, and rotational speed high time overlength, vegetable juice colour become dark, and it is not bright-colored to influence the dough colour, consequently will pay attention to the observation to do data record, for later reference.
Two-color and single-color dough making
Adding salt into flour, adding fruit and vegetable juice while stirring the flour, covering a preservative film for proofing, keeping the temperature at 18-25 ℃ during proofing, and keeping the proofing time for 10-20 minutes to prepare a single-color dough; wherein the mass percentage of the monochromatic dough material is as follows: flour: 1 part by mass of fruit and vegetable juice: 0.4-0.58 parts by mass of starch: 0.01-0.015 parts by mass of salt: 0.002-0.004 weight portion.
Preparation of common dough
Adding salt into flour, stirring the flour with water, covering a preservative film for proofing, keeping the temperature at 18-25 ℃ during proofing, and keeping the proofing time for 10-20 minutes to prepare common dough; the mass percentages of the common dough materials are as follows: flour: 1 part by mass and water: 0.4-0.58 parts by mass of starch: 0.01-0.015 parts by mass of salt: 0.002-0.004 weight portion.
Four-color and multi-color wrapper making
Referring to fig. 1, (1) single color surface tape is produced: pressing the proofed single-color dough into single-color flour belts, wherein the thickness of each single-color flour belt is 0.35-0.45 cm, so that the thickness of each single-color flour belt is uniform; (2) making a common noodle strip: pressing the proofed common dough into common flour belts, wherein the thickness of each common flour belt is 0.13-0.22 cm, and the area of each single common flour belt is larger than that of each single monochromatic flour belt; (3) splicing and integrating: selecting a plurality of single-color surface belts 2 as a middle surface belt 1 for connection according to requirements, splicing the single-color surface belts 2 into a front multi-color surface belt group 3 and a back multi-color surface belt group 4 respectively, then attaching the front multi-color surface belt group 3 to the front of the middle surface belt 1, attaching the back multi-color surface belt group 4 to the back of the middle surface belt 1, wherein no gap is reserved between the adjacent single-color surface belts 2 in the front multi-color surface belt group 3 and the back multi-color surface belt group 4, and at least one end of the front multi-color surface belt group 3 and the back multi-color surface belt group 4 exceeds the middle surface belt 1 to form a height limiting line 5; (4) pressing and molding: and (3) roughly pressing the multicolor composite surface belt consisting of the front multicolor surface belt group 3, the back multicolor surface belt group 4 and the common surface belt for 3 times, wherein the thickness of the multicolor composite surface belt after the first rough pressing is 0.35-0.45 cm, the thickness of the multicolor composite surface belt after the second rough pressing is 0.22-0.30 cm, the thickness of the multicolor composite surface belt after the third rough pressing is 0.16-0.20 cm, and finally finely pressing the multicolor composite surface belt into the multicolor surface skin 6 with the required thickness. Preferably, the multicolor dough sheet 6 is made into the shape of common dumpling wrappers 6-1 and wonton wrappers for use.
The manufacturing technology of the multicolor dough cover is commonly called as dough cover composite rolling technology. The front multi-color surface belt group 3, the middle surface belt 1 and the back multi-color surface belt group 4 are manufactured in an overlapping mode, the whole middle surface belt is made of daily white common dough, and the thickness of the common surface belt is controlled, so that the situations that color cross is generated due to the fact that the front multi-color surface belt group 3 and the back multi-color surface belt group 4 are mixed, and the color of a finished product is not uniform can be prevented. Secondly, single-color surface belts 2 are selected on two surfaces of the middle surface belt 1 to be spliced to form a multicolor front multi-color surface belt group 3 and a multicolor back multi-color surface belt group 4. Preferably, the width, thickness and shape of each single-color surface band 2 in the front multi-color surface band group 3 and the back multi-color surface band group 4 are controlled to be consistent, so that the situation that the color mixing of the finished product is caused by the difference of the widths of the upper surface band and the lower surface band and the color of the finished product is not attractive is prevented.
In the embodiment, during the color protection treatment in the first step, 0.3-0.5% of guaiacol solution or 0.3-0.5% of benzidine solution is used as an indicator, and when the indicator and hydrogen peroxide are mixed and dripped on the cut surfaces of the blanched fruits and vegetables, if the cut surfaces are discolored, the activity of catalase and peroxidase in the fruits and vegetables still exists, and if the cut surfaces are not discolored or slightly discolored, the catalase and peroxidase in the fruits and vegetables are inactivated; wherein, 0.3 to 0.5 percent of guaiacol solution turns red when meeting active catalase and peroxidase, and 0.3 to 0.5 percent of benzidine solution turns blue when meeting active catalase and peroxidase.
In this embodiment, when the colored fruit and vegetable juice is produced in the first step, the mass percentages are as follows: water: 1 part by mass of fruits and vegetables: 0.25 to 0.6 parts by mass. The proportions of commonly used fruits and vegetables are given below: 1 part by mass of water and 0.25-0.3 part by mass of pumpkin; 1 part by mass of water and 0.5-0.56 part by mass of purple sweet potatoes; 1 part by mass of water and 0.3-0.4 part by mass of carrots; 1 part by mass of water and 0.28 to 0.36 part by mass of spinach.
Preferably, during the splicing and integration in the first step, at least one end of the front multi-color surface belt group 3 and the back multi-color surface belt group 4 exceeds the middle surface belt 1 by 1-2 cm.
In this example, in the preparation of the single-color dough in the second step, salt was added while the fruit and vegetable juice was added and the flour was stirred. A certain amount of microorganisms can be generated in the flour making and fermenting process, and the addition of the salt at the stage can reduce the solubility of oxygen in the dough, so that the too fast production of the microorganisms is limited, and the influence of the microorganisms on the fruit and vegetable juice is reduced.
When the multicolor dough sheet is manufactured, the size and the shape of the multicolor dough sheet can be changed according to requirements, for example, the multicolor dough sheet is manufactured into the shapes of common dumpling wrappers and common wonton wrappers, and can be directly used for making dumplings and wonton.
The invention provides a method for manufacturing multicolor dough sheets, which can replace the existing common white dough sheets and single-color dough sheets. The multi-color wrapper prepared by the method contains multiple fruit and vegetable components, is richer in nutrition, presents the colors of multiple fruits and vegetables, is richer and diversified in color, enhances the visual effect, enhances the appetite, solves the problem of picky eating of children, and has good market prospect.
Claims (5)
1. The method for manufacturing the multicolor dough sheet is characterized by comprising the following manufacturing steps:
firstly, extracting fruit and vegetable juice
(1) Selecting raw materials: selecting corresponding fresh fruits and vegetables according to the required color, and respectively cleaning with clear water; (2) splitting treatment: peeling fruits and vegetables, and respectively cutting into strips and slices; (3) color protection treatment: putting the cut fruits and vegetables into clear water at the temperature of 95-100 ℃ for blanching, putting the blanched fruits and vegetables into cold water for rapid cooling, wherein the blanching time is just the inactivation of catalase and peroxidase in various fruits and vegetables as a standard; (4) draining: draining the water in the cooled fruits and vegetables; (5) preparing colored fruit and vegetable juice: adding the drained fruits and vegetables and a certain proportion of water into a wall breaking machine together, beating into fruit and vegetable juice, taking out, pouring into a container, and sealing, refrigerating and storing;
two-color and single-color dough making
Adding salt into flour, adding fruit and vegetable juice while stirring the flour, covering a preservative film for proofing, keeping the temperature at 18-25 ℃ during proofing, and keeping the proofing time for 10-20 minutes to prepare a single-color dough; wherein the mass percentage of the monochromatic dough material is as follows: flour: 1 part by mass of fruit and vegetable juice: 0.4-0.58 parts by mass of starch: 0.01-0.015 parts by mass of salt: 0.002-0.004 weight portion;
preparation of common dough
Adding salt into flour, stirring the flour with water, covering a preservative film for proofing, keeping the temperature at 18-25 ℃ during proofing, and keeping the proofing time for 10-20 minutes to prepare common dough; the mass percentages of the common dough materials are as follows: flour: 1 part by mass and water: 0.4-0.58 parts by mass of starch: 0.01-0.015 parts by mass of salt: 0.002-0.004 weight portion;
four-color and multi-color wrapper making
(1) Manufacturing a single-color surface belt: pressing the proofed single-color dough into single-color flour belts, wherein the thickness of each single-color flour belt is 0.35-0.45 cm, so that the thickness of each single-color flour belt is uniform; (2) making a common noodle strip: pressing the proofed common dough into common flour belts, wherein the thickness of each common flour belt is 0.13-0.22 cm, and the area of each single common flour belt is larger than that of each single monochromatic flour belt; (3) splicing and integrating: selecting a plurality of single-color surface belts as middle surface belts for connection according to requirements, splicing the single-color surface belts into a front multi-color surface belt group and a back multi-color surface belt group respectively, attaching the front multi-color surface belt group to the front of the middle surface belt, attaching the back multi-color surface belt group to the back of the middle surface belt, leaving no gap between the adjacent single-color surface belts in the front multi-color surface belt group and the back multi-color surface belt group, and enabling at least one end of the front multi-color surface belt group and the back multi-color surface belt group to exceed the middle surface belt and form a height limiting line; (4) pressing and molding: and (3) roughly pressing the multicolor composite surface belt consisting of the front multicolor surface belt group, the back multicolor surface belt group and the common surface belt for 3 times, wherein the thickness of the multicolor composite surface belt after the first rough pressing is 0.35-0.45 cm, the thickness of the multicolor composite surface belt after the second rough pressing is 0.22-0.30 cm, the thickness of the multicolor composite surface belt after the third rough pressing is 0.16-0.20 cm, and finally finely pressing the multicolor composite surface belt into the multicolor surface skin with the required thickness.
2. The method for making multicolor dough sheets according to claim 1, wherein: during the color protection treatment in the first step, 0.3-0.5% of guaiacol solution or 0.3-0.5% of benzidine solution is used as an indicator, the indicator and hydrogen peroxide are mixed and dripped on the cut surfaces of the blanched fruits and vegetables during use, if the cut surfaces change color, the activity of catalase and peroxidase in the fruits and vegetables still exists, and if the cut surfaces do not change color or slightly change color, the catalase and peroxidase in the fruits and vegetables are inactivated; wherein, 0.3 to 0.5 percent of guaiacol solution turns red when meeting active catalase and peroxidase, and 0.3 to 0.5 percent of benzidine solution turns blue when meeting active catalase and peroxidase.
3. The method for making multicolor dough sheets according to claim 1, wherein: when the colored fruit and vegetable juice is prepared in the first step, the mass percentage is as follows: water: 1 part by mass of fruits and vegetables: 0.25 to 0.6 parts by mass.
4. The method for making multicolor dough sheets according to claim 1, wherein: and during splicing and integration in the first step, the length of at least one end of the front multi-color surface belt group and at least one end of the back multi-color surface belt group exceeding the middle surface belt is 1-2 cm.
5. The method for making multicolor dough sheets according to claim 1, wherein: and D, adding salt while adding the fruit and vegetable juice and stirring the flour in the process of making the single-color dough in the step two.
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| CN112655739A (en) * | 2020-12-15 | 2021-04-16 | 福建达利食品科技有限公司 | Method for making colorful fruit and vegetable toast bread |
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