CN112335713A - Formula and making process for making pizza by using raw milk - Google Patents
Formula and making process for making pizza by using raw milk Download PDFInfo
- Publication number
- CN112335713A CN112335713A CN202011167143.3A CN202011167143A CN112335713A CN 112335713 A CN112335713 A CN 112335713A CN 202011167143 A CN202011167143 A CN 202011167143A CN 112335713 A CN112335713 A CN 112335713A
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- CN
- China
- Prior art keywords
- pizza
- raw milk
- formula
- milk
- flour
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- A21D2/34—Animal material
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a formula for preparing pizza by using raw milk and a preparation process thereof. The formula of the invention comprises: 10 kg of medium gluten flour; raw milk 6650-7350 ML; 10-30 g of seasoning powder. The process comprises the following steps: the traditional process is changed, the cake blank is put into a baking tray and then is covered and baked for 5-15 minutes, so that the whole cake blank is controlled to be heated uniformly and not more than 85 ℃. According to the formula and the preparation process for preparing the pizza by using the raw milk, the loss of beneficial bacteria such as vitamins and the like and nutrient components in the raw milk contained in the pizza crust is avoided in the preparation process of the pizza, so that the pizza crust has more healthy characteristics, and the quality is greatly improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a formula for preparing pizza by using raw milk and a preparation process thereof.
Background
Under the prior art, the main raw material pizza for making pizza, namely the cake crust, is generally processed by conventional water and flour, the processing raw materials are simple, the processing technology is simple baking, and most of nutritional ingredients are lost in the baking process due to high-temperature baking, so that the final cake crust has low nutritional value, and the higher consumption demand of consumers cannot be met.
Disclosure of Invention
In order to solve the problems of the prior art, the invention provides a formula for preparing pizza by using raw milk and a preparation process thereof, and the product avoids excessive loss of beneficial bacteria such as vitamins and the like and nutrient components of the raw milk in the pizza crust in the preparation process, so that the pizza crust has more healthy characteristics, and the quality is greatly improved.
The technical scheme adopted by the invention is as follows:
a formula for preparing pizza from raw milk comprises the following components:
10 kg of medium gluten flour; raw milk 6650-7350 ML; 10-30 g of seasoning powder.
In the formula, 7000ML of raw milk is added into each ten kilograms of plain flour.
In the formula, the seasoning powder is milk powder or baked milk powder or a mixture of the milk powder and the baked milk powder.
A process for making pizza from raw milk comprises the following steps:
A. mixing 7 liters of raw milk in 10 kilograms of plain flour;
B. adding seasoning powder in the following proportion: 10-30 g of medium gluten flour is added into each 10 kg of medium gluten flour;
C. uniformly stirring raw milk, flour and seasonings to form dough, preparing the dough into a flour belt, and then pressing and cutting the dough into pizza blanks;
D. placing the pizza blank into a baking tray, and then covering and baking for 5-15 minutes to ensure that the whole heating temperature of the pizza blank does not exceed 85 ℃; the cooked degree of the finished cake crust is 80%.
The raw milk is a milk product which is put in a container with the temperature of 1-5 ℃ for storage and transportation after being produced as fresh milk and is used within 72 hours.
The manufacturing process further comprises the following steps:
E. the cake crust is immediately quick-frozen and sealed, and then is stored and transported by freezing at-18 ℃ in the whole process.
In step D, baking temperature: 220 to 260 ℃; and controlling the baking time to be 5-15 minutes.
The technical scheme provided by the invention has the beneficial effects that:
in the baking process, the baking tray is covered with a cover for baking, in order to prevent the cake surface from being directly baked by the hot air of the baking oven and causing the excessive heating of the cake crust, which is one of the key processes for ensuring the nutritional ingredients of the original milk pizza crust. Controlling the baking temperature: 220 to 260 ℃; the baking time is controlled to be 5-15 minutes, and the integral temperature of the cake crust during baking is not higher than 85 ℃.
The raw milk pizza prepared by the process of the invention adopts 100 percent raw milk and flour, has high protein content, increases the toughness of the flour cake and has better taste. The milk flavor is stronger, the milk flavor is more abundant, and the milk is unique, delicious and attractive.
The heating temperature of the cake crust is not more than 85 ℃, so that excessive loss of beneficial bacteria such as vitamins and the like and nutrient components of raw milk in the cake crust is avoided, the pizza has more healthy characteristics, and the quality is greatly improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the following detailed description is further provided in conjunction with the embodiments.
Example one
A formula for preparing pizza from raw milk comprises the following components:
10 kg of medium gluten flour; raw milk 6650 ML; 10 g of seasoning powder.
In this embodiment, the seasoning powder is milk powder.
Example two
A formula for preparing pizza from raw milk comprises the following components:
10 kg of medium gluten flour; 7000ML of raw milk; 20 g of seasoning powder.
In this embodiment, the seasoning powder is a mixture of milk powder and baked milk powder.
EXAMPLE III
A formula for preparing pizza from raw milk comprises the following components:
10 kg of medium gluten flour; 7350ML of raw milk; 30 g of seasoning powder.
In this embodiment, the seasoning powder is baked milk powder.
Example four
A process for making pizza from raw milk comprises the following steps:
A. mixing 7 liters of raw milk in 10 kilograms of plain flour; the raw milk is a milk product which is put in a container with the temperature of 1-5 ℃ for storage and transportation after being produced as fresh milk and is used within 72 hours.
B. Adding seasoning powder in the following proportion: 10-30 g of medium gluten flour is added into each 10 kg of medium gluten flour;
C. uniformly stirring raw milk, flour and seasonings to form dough, preparing the dough into a flour belt, and then pressing and cutting the dough into pizza blanks;
D. putting the pizza blank into a baking tray, and covering; baking in oven until the maturity is 80%. Baking temperature: 220 to 260 ℃; and controlling the baking time to be 5-15 minutes.
E. The cake crust is immediately quick-frozen and sealed, and then is stored and transported by freezing at-18 ℃ in the whole process.
EXAMPLE five
This example differs from the fourth example in that after fresh milk has been produced, it is pasteurized and the resulting sterilized milk product is prepared as a starting material within 72 hours.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. A formula for preparing pizza from raw milk comprises the following components:
10 kg of medium gluten flour; raw milk 6650-7350 ML; 10-30 g of seasoning powder.
2. The formula for making pizza using raw milk according to claim 1, wherein 7000ML of raw milk is added to ten kg of medium gluten flour in the formula.
3. The formula for making pizza from raw milk according to claim 1, wherein the seasoning powder is milk powder or baked milk powder or mixture thereof.
4. A process for making pizza from raw milk comprises the following steps:
A. mixing 7 liters of raw milk in 10 kilograms of plain flour;
B. adding seasoning powder in the following proportion: 10-30 g of medium gluten flour is added into each 10 kg of medium gluten flour;
C. uniformly stirring raw milk, flour and seasonings to form dough, preparing the dough into a flour belt, and then pressing and cutting the dough into pizza blanks;
D. placing the pizza blank into a baking tray, and then covering and baking for 5-15 minutes to ensure that the whole heating temperature of the pizza blank does not exceed 85 ℃; the cooked degree of the finished cake crust is 80%.
5. The process for making pizza according to claim 4, wherein the raw milk is milk product which is produced, stored and transported in a container at 1-5 deg.C, and used within 72 hours.
6. The process for making pizza using raw milk according to claim 4, wherein the process further comprises the steps of:
E. the cake crust is immediately quick-frozen and sealed, and then is stored and transported by freezing at-18 ℃ in the whole process.
7. The process for preparing pizza according to claim 4, wherein in the step D, the baking temperature is: 220 to 260 ℃; and controlling the baking time to be 5-15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011167143.3A CN112335713A (en) | 2020-10-28 | 2020-10-28 | Formula and making process for making pizza by using raw milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011167143.3A CN112335713A (en) | 2020-10-28 | 2020-10-28 | Formula and making process for making pizza by using raw milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112335713A true CN112335713A (en) | 2021-02-09 |
Family
ID=74358796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011167143.3A Withdrawn CN112335713A (en) | 2020-10-28 | 2020-10-28 | Formula and making process for making pizza by using raw milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112335713A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1205173A (en) * | 1998-07-06 | 1999-01-20 | 孙晓琦 | Prescription of Pizza and its prodn. tech. |
| CN105360214A (en) * | 2015-11-18 | 2016-03-02 | 江门市蓬江区布维记餐饮管理有限公司 | Fruit pizza and preparation method for same |
| CN109699717A (en) * | 2018-12-24 | 2019-05-03 | 广州至尊披萨餐饮管理有限公司 | A kind of preparation method at pizza bottom |
-
2020
- 2020-10-28 CN CN202011167143.3A patent/CN112335713A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1205173A (en) * | 1998-07-06 | 1999-01-20 | 孙晓琦 | Prescription of Pizza and its prodn. tech. |
| CN105360214A (en) * | 2015-11-18 | 2016-03-02 | 江门市蓬江区布维记餐饮管理有限公司 | Fruit pizza and preparation method for same |
| CN109699717A (en) * | 2018-12-24 | 2019-05-03 | 广州至尊披萨餐饮管理有限公司 | A kind of preparation method at pizza bottom |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210209 |