CN113632811A - Rattan pepper beef bread and production method thereof - Google Patents
Rattan pepper beef bread and production method thereof Download PDFInfo
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Classifications
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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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- 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
- 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
- A21D2/362—Leguminous plants
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
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Abstract
The invention discloses rattan pepper beef bread and a production method thereof, and the rattan pepper beef bread comprises the following components in parts by weight: 1000 parts of flour, 650 parts of water, 200 parts of liquid, 70 parts of eggs, 60 parts of butter, 60 parts of white granulated sugar, 80 parts of cheese powder, 20 parts of yeast, 15 parts of edible salt, 10 parts of red pepper powder, 5 parts of coffee kernel chili powder, 250 parts of rattan pepper beef, 120 parts of original beef dices, 100 parts of white bean paste, 80 parts of mayonnaise, 80 parts of original dried meat floss, 40 parts of unsalted butter, 24 parts of cheese slices, 2 parts of coffee kernel chili powder and 2 parts of pepper powder. According to the rattan pepper beef bread and the production method thereof, the rattan pepper beef and the cheese slices are combined, and the stuffing such as beef granules, white bean paste, mayonnaise and original dried meat floss is added to prepare the product with the taste accepted by consumers, so that the dietary requirements of people with different tastes are met, different taste bud experiences are brought to the consumers, and the market competitiveness of the product is improved.
Description
Technical Field
The invention relates to the technical field of bread production, in particular to rattan pepper beef bread and a production method thereof.
Background
The bread is made by milling five cereals and heating, and is prepared from wheat flour as main raw material, yeast, egg, oil, sugar, salt, etc. as adjuvants, adding water to make dough, cutting, shaping, proofing, baking, cooling, etc. The bread is mainly different from foods such as biscuits, cakes and the like in that the bread is fermented to form a special flavor and a leavened structure, and compared with steamed bread and rice, the bread is more convenient to eat, can keep good taste and flavor within a few days, and is simple to package, convenient to carry and easy to circulate.
However, most of the bread has a single salty and sweet taste, and the stuffed bread has a low fat content and a high sugar content no matter salty or sweet, and is subjected to delicate processing, so that the nutrition value is low.
Disclosure of Invention
Aiming at the technical problems in the related art, the invention provides rattan pepper beef bread and a production method thereof, which can overcome the defects in the prior art.
In order to achieve the technical purpose, the technical scheme of the invention is realized as follows:
the rattan pepper beef bread comprises the following components in parts by weight: 1000 parts of flour, 650 parts of water, 200 parts of liquid, 70 parts of eggs, 60 parts of butter, 60 parts of white granulated sugar, 80 parts of cheese powder, 20 parts of yeast, 15 parts of edible salt, 10 parts of red pepper powder, 5 parts of coffee kernel chili powder, 250 parts of rattan pepper beef, 120 parts of original beef dices, 100 parts of white bean paste, 80 parts of mayonnaise, 80 parts of original dried meat floss, 40 parts of unsalted butter, 24 parts of cheese slices, 2 parts of coffee kernel chili powder and 2 parts of pepper powder.
Furthermore, the surface of the bread is decorated by 60 parts of cheese powder, 12 parts of whole egg liquid and 20 parts of red sweet pepper powder.
According to another aspect of the present invention, there is provided a method for producing said rattan pepper beef bread, the method comprising the steps of:
(1) a material preparation process:
weighing 1000 parts of flour, 650 parts of water, 200 parts of liquid, 70 parts of eggs, 60 parts of butter, 60 parts of white granulated sugar, 80 parts of cheese powder, 20 parts of yeast, 15 parts of edible salt, 10 parts of red pepper powder, 5 parts of chilli powder, 250 parts of rattan pepper beef, 120 parts of original beef dices, 100 parts of white bean paste, 80 parts of mayonnaise, 80 parts of original dried meat floss, 40 parts of unsalted butter, 24 parts of cheese slices, 2 parts of chilli powder and 2 parts of spicy pepper powder according to parts by weight, and strictly activating the yeast for dough fermentation with water at the temperature of 25 ℃ for later use;
(2) a stirring procedure:
adding the flour, the white granulated sugar, the cheese powder, the edible salt, the red pepper powder and the coffee pepper powder weighed in the step (1) into a stirring cylinder, stirring uniformly at a low speed, adding 1/2 liquid materials, stirring for 30s at a low speed, adding the rest liquid materials, stirring for 3min at a low speed, properly reversing and scraping the wall in the process of stirring at a low speed to fully mix, stirring quickly for 4min, and stirring all the materials uniformly;
adding yeast solution and butter, stirring slowly for 4min, stirring rapidly for 6min, stirring slowly for 40s to relax dough, spreading hand powder during relaxation, taking out of jar conveniently, and controlling the central temperature of dough at 20 + -2 deg.C;
(3) a dividing and rounding procedure:
loosening for a period of time before cutting, and then cutting the prepared dough into dough with standard size, wherein the weight of the dough with standard size is 250 g;
(4) shaping:
rolling the dough sheet once by using a rolling pin, loosening the dough sheet for 10min, then carrying out secondary forming, rolling the dough sheet into a dough with the width of 25cm and the length of 35cm after turning the dough sheet, putting weighed stuffing and cheese sheets into the dough, and wrapping the stuffing to form dough with the length of 16cm, the width of 10cm and the height of 3.0 cm;
(5) a decoration process:
decorating the shaped dough by using a decorative material, and forming by a cutter;
(6) a fermentation process:
putting the decorated dough into a baking tray, putting the baking tray into a proofing box, and proofing for 1.5 hours without a cover;
(7) baking:
putting the proofed dough into an oven for baking; the baking temperature is 190 ℃ with a surface fire and 160 ℃ with a primer; baking for 30 minutes.
Further, the liquid material is a mixture of water, eggs and liquid.
Further, the relaxation time in step (3) is: 30min in summer and 50min in winter.
Further, the stuffing in the step (4) is prepared from 250 parts of rattan pepper beef, 120 parts of original beef dices, 100 parts of white bean paste, 80 parts of mayonnaise, 80 parts of original dried meat floss, 40 parts of unsalted butter, 2 parts of coffee pepper powder and 2 parts of pepper powder.
Further, the temperature for proofing in the step (6) is 35 ℃ and the humidity is 75%.
The invention has the beneficial effects that: according to the rattan pepper beef bread and the production method thereof, the rattan pepper beef and the cheese slices are combined, and the stuffing such as beef granules, white bean paste, mayonnaise and original dried meat floss is added to prepare the product with the taste accepted by consumers, so that the dietary requirements of people with different tastes are met, different taste bud experiences are brought to the consumers, and the market competitiveness of the product is improved; the beef in the stuffing is a meat product rich in protein, can well supplement protein required by a human body, the white bean paste is prepared from white kidney beans, contains mineral sodium, is very beneficial to patients with heart diseases and hypertension, can play a role in tonifying kidney and spleen, helping digestion and detoxifying and the like, is an ideal food therapy product, and the mayonnaise can improve flavor and freshness, strengthen brain and intelligence, protect liver, delay aging and improve the nutritional value of bread.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments that can be derived by one of ordinary skill in the art from the embodiments given herein are intended to be within the scope of the present invention.
Example 1
The rattan pepper beef bread according to the embodiment of the invention consists of dough, stuffing and surface decoration materials, wherein the components of the dough, the stuffing and the surface decoration materials are shown in tables 1-3.
TABLE 1 dough Components
TABLE 2 filling compositions
| Serial number | Name (R) | Dosage (gram) | Percent (%) |
| 1 | Beef with rattan pepper | 250 | 25.0％ |
| 2 | Beef cubes with original taste | 120 | 12.0％ |
| 3 | White bean paste | 100 | 10.0％ |
| 4 | Mayonnaise | 80 | 8.0％ |
| 5 | Original taste dried meat floss | 80 | 8.0％ |
| 6 | Whipped cream | 40 | 4.0％ |
| 7 | Cheese slice | 24 | 2.4％ |
| 8 | Coffee and chilli powder | 2 | 0.2％ |
| 9 | Fructus Zanthoxyli powder | 2 | 0.2％ |
TABLE 3 surface conditioner composition
| Serial number | Name (R) | Dosage (gram) | Percent (%) |
| 1 | Cheese powder | 60 | 6.0％ |
| 2 | Whole egg liquid | 12 | 1.2％ |
| 3 | Red sweet pepper powder | 20 | 2.0％ |
The production method of the rattan pepper beef bread comprises the following steps:
(1) batching procedure
Sieving flour (high gluten flour) to prevent foreign matters from mixing, accurately weighing each material according to process formula, and activating with water at 25 deg.C for use.
(2) Stirring step
a. Adding flour (high gluten flour), white granulated sugar, cheese powder, edible salt, red pepper powder and coffee pepper powder into a stirring cylinder, stirring uniformly at a low speed, adding 1/2 liquid materials (ice water, egg and Remont liquid mixture), stirring for 30s at a low speed, allowing the liquid materials to permeate into the liquid materials, adding the rest liquid materials, stirring for 3min at a low speed, reversing and scraping the wall properly in the process of stirring at a low speed to mix the materials fully, stirring for 4min at a high speed, stirring all the materials uniformly, wherein the dough has a certain pulling force but cannot form a film;
b. adding yeast solution and butter at the position of the rotating shaft, continuously stirring at a slow speed for 4min and at a fast speed for 6min, wherein the stirring process cannot be reversed, and the dough has proper strength (the dough has slight contraction force when being spread, and the mask does not droop);
judging the temperature of the dough by touching the temperature of the wall of the cylinder in the stirring process in summer, avoiding the direct contact of hands with the dough and preventing the influence of the temperature of the hands on the temperature of the dough; when the sound of peng appears in the stirrer, the sound starts to be judged, and becomes more and more crisp along with the generation of the sound;
c. after the gluten degree is formed, slowly stirring for 40s to loosen the dough, and preventing the dough from cracking during cutting; hand powder is spread during the relaxation process, so that the dough can be conveniently taken out of the jar, and the central temperature of the dough taken out is controlled at 20 +/-2 ℃.
(3) Dividing and rounding process
a. Relaxation time before splitting: 30min in summer and 50min in winter;
b. dividing the well-made dough into standard-sized dough, wherein the weight of the standard-sized dough is 250g (the center temperature of the dough is 23.5 ℃, and the dividing time is 10-15 min);
c. the weight of the dough needs to be checked after the dough is discharged from the cutting machine, and the allowable error is +/-2 g;
(4) shaping process
Rolling the dough pieces by a rolling pin once, loosening for 10min, performing secondary forming, rolling the dough pieces into dough with the width of 25cm and the length of 35cm after turning the dough pieces, adding weighed stuffing and cheese pieces, and forming the dough with the length of 16cm, the width of 10cm and the height of 3.0cm after wrapping the stuffing.
(5) Decoration process
And (3) decorating the shaped dough by using prepared decorating materials (whole egg liquid, cheese powder and red sweet pepper powder) in sequence, and cutting and forming.
(6) Fermentation step
Putting the decorated dough into a baking tray, putting the dough into a proofing box, and proofing without a cover; the proofing temperature is 35 ℃ and the humidity is 75 percent; the fermentation time is 1.5 hours;
(7) baking process
Putting the proofed dough into an oven for baking; the baking temperature is 190 ℃ with surface fire and 160 ℃ with primer; baking for 30 minutes, preferably the surface of the bread is golden yellow.
In conclusion, by means of the technical scheme of the invention, the rattan pepper beef bread and the production method thereof combine the rattan pepper beef and the cheese slices, and adding stuffing such as beef granules, white bean paste, mayonnaise, original dried meat floss and the like to prepare a product with taste accepted by consumers, thereby satisfying the diet requirements of people with different tastes, bringing different taste bud experiences to consumers, improving the market competitiveness of the product, the beef in the stuffing is meat rich in protein, can well supplement protein required by human body, the white bean paste is prepared from white kidney beans, the mayonnaise contains mineral sodium, is very beneficial to patients with heart diseases and hypertension, has the effects of tonifying kidney and spleen, helping digestion and detoxifying and the like, is an ideal food therapy product, can improve flavor and refresh, strengthens brain and intelligence, protects liver, delays aging and improves the nutritional value of bread.
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. The rattan pepper beef bread is characterized by comprising the following components in parts by weight: 1000 parts of flour, 650 parts of water, 200 parts of liquid, 70 parts of eggs, 60 parts of butter, 60 parts of white granulated sugar, 80 parts of cheese powder, 20 parts of yeast, 15 parts of edible salt, 10 parts of red pepper powder, 5 parts of coffee kernel chili powder, 250 parts of rattan pepper beef, 120 parts of original beef dices, 100 parts of white bean paste, 80 parts of mayonnaise, 80 parts of original dried meat floss, 40 parts of unsalted butter, 24 parts of cheese slices, 2 parts of coffee kernel chili powder and 2 parts of pepper powder.
2. The rattan pepper beef bread according to claim 1, characterized in that the surface of the bread is decorated with 60 parts of cheese powder, 12 parts of whole egg liquid and 20 parts of red sweet pepper powder.
3. A method of producing rattan pepper beef bread as claimed in claim 1 or 2, characterized in that it comprises the following steps:
(1) a material preparation process:
weighing 1000 parts of flour, 650 parts of water, 200 parts of liquid, 70 parts of eggs, 60 parts of butter, 60 parts of white granulated sugar, 80 parts of cheese powder, 20 parts of yeast, 15 parts of edible salt, 10 parts of red pepper powder, 5 parts of chilli powder, 250 parts of rattan pepper beef, 120 parts of original beef dices, 100 parts of white bean paste, 80 parts of mayonnaise, 80 parts of original dried meat floss, 40 parts of unsalted butter, 24 parts of cheese slices, 2 parts of chilli powder and 2 parts of spicy pepper powder according to parts by weight, and strictly activating the yeast for dough fermentation with water at the temperature of 25 ℃ for later use;
(2) a stirring procedure:
adding the flour, the white granulated sugar, the cheese powder, the edible salt, the red pepper powder and the coffee pepper powder weighed in the step (1) into a stirring cylinder, stirring uniformly at a low speed, adding 1/2 liquid materials, stirring for 30s at a low speed, adding the rest liquid materials, stirring for 3min at a low speed, properly reversing and scraping the wall in the process of stirring at a low speed to fully mix, stirring quickly for 4min, and stirring all the materials uniformly;
adding yeast solution and butter, stirring slowly for 4min, stirring rapidly for 6min, stirring slowly for 40s to relax dough, spreading hand powder during relaxation, taking out of jar conveniently, and controlling the central temperature of dough at 20 + -2 deg.C;
(3) a dividing and rounding procedure:
loosening for a period of time before cutting, and then cutting the prepared dough into dough with standard size, wherein the weight of the dough with standard size is 250 g;
(4) shaping:
rolling the dough sheet once by using a rolling pin, loosening the dough sheet for 10min, then carrying out secondary forming, rolling the dough sheet into a dough with the width of 25cm and the length of 35cm after turning the dough sheet, putting weighed stuffing and cheese sheets into the dough, and wrapping the stuffing to form dough with the length of 16cm, the width of 10cm and the height of 3.0 cm;
(5) a decoration process:
decorating the shaped dough by using a decorative material, and forming by a cutter;
(6) a fermentation process:
putting the decorated dough into a baking tray, putting the baking tray into a proofing box, and proofing for 1.5 hours without a cover;
(7) baking:
putting the proofed dough into an oven for baking; the baking temperature is 190 ℃ with a surface fire and 160 ℃ with a primer; baking for 30 minutes.
4. The method of claim 1, wherein the liquid material is a mixture of water, egg and liquid.
5. The production method according to claim 1, wherein the relaxation time in the step (3) is: 30min in summer and 50min in winter.
6. The production method according to claim 1, wherein the filling in the step (4) is prepared from 250 parts of rattan pepper beef, 120 parts of original beef dices, 100 parts of white bean paste, 80 parts of mayonnaise, 80 parts of original dried meat floss, 40 parts of unsalted butter, 2 parts of kayen pepper powder and 2 parts of spicy powder.
7. The method according to claim 1, wherein the proofing temperature in the step (6) is 35 ℃ and the humidity is 75%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115568483A (en) * | 2022-09-08 | 2023-01-06 | 佛山中国发明成果转化研究院 | Sour soup bread and preparation method thereof |
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| KR20130097906A (en) * | 2012-02-27 | 2013-09-04 | 정준우 | Potato pizza bread and manufacturing method thereof |
| CN108260631A (en) * | 2018-03-25 | 2018-07-10 | 南通迪松纺织品有限公司 | The production method of dried meat floss bread |
| CN108991079A (en) * | 2018-10-23 | 2018-12-14 | 戴向弟 | A kind of manufacture craft of more taste tearing bread |
| CN109645087A (en) * | 2018-11-09 | 2019-04-19 | 安徽喜旺缘食品有限公司 | A kind of jam dried meat floss small bread and its production method |
| KR102089908B1 (en) * | 2019-09-25 | 2020-03-16 | 서강헌 | Manufacturing Method of Cod-Pocacia Bread |
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| KR20130097906A (en) * | 2012-02-27 | 2013-09-04 | 정준우 | Potato pizza bread and manufacturing method thereof |
| CN108260631A (en) * | 2018-03-25 | 2018-07-10 | 南通迪松纺织品有限公司 | The production method of dried meat floss bread |
| CN108991079A (en) * | 2018-10-23 | 2018-12-14 | 戴向弟 | A kind of manufacture craft of more taste tearing bread |
| CN109645087A (en) * | 2018-11-09 | 2019-04-19 | 安徽喜旺缘食品有限公司 | A kind of jam dried meat floss small bread and its production method |
| KR102089908B1 (en) * | 2019-09-25 | 2020-03-16 | 서강헌 | Manufacturing Method of Cod-Pocacia Bread |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115568483A (en) * | 2022-09-08 | 2023-01-06 | 佛山中国发明成果转化研究院 | Sour soup bread and preparation method thereof |
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