CN114468001A - Hand-tearing bread and preparation method thereof - Google Patents
Hand-tearing bread and preparation method thereof Download PDFInfo
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- CN114468001A CN114468001A CN202111637676.8A CN202111637676A CN114468001A CN 114468001 A CN114468001 A CN 114468001A CN 202111637676 A CN202111637676 A CN 202111637676A CN 114468001 A CN114468001 A CN 114468001A
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- 235000008429 bread Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 66
- 239000003814 drug Substances 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 7
- 235000013601 eggs Nutrition 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 108010068370 Glutens Proteins 0.000 claims abstract description 6
- 235000021312 gluten Nutrition 0.000 claims abstract description 6
- 230000001680 brushing effect Effects 0.000 claims abstract description 5
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 5
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 238000005303 weighing Methods 0.000 claims abstract description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 6
- 240000009088 Fragaria x ananassa Species 0.000 claims description 6
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 6
- 240000008790 Musa x paradisiaca Species 0.000 claims description 6
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 6
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 6
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 6
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 6
- 235000021014 blueberries Nutrition 0.000 claims description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 4
- 240000000171 Crataegus monogyna Species 0.000 claims description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 4
- 240000002943 Elettaria cardamomum Species 0.000 claims description 4
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 4
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 4
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000005300 cardamomo Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 210000003038 endothelium Anatomy 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims 2
- 240000004308 marijuana Species 0.000 claims 1
- 238000001816 cooling Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract 1
- 239000003337 fertilizer Substances 0.000 description 4
- 241000218236 Cannabis Species 0.000 description 3
- QJZYHAIUNVAGQP-UHFFFAOYSA-N 3-nitrobicyclo[2.2.1]hept-5-ene-2,3-dicarboxylic acid Chemical compound C1C2C=CC1C(C(=O)O)C2(C(O)=O)[N+]([O-])=O QJZYHAIUNVAGQP-UHFFFAOYSA-N 0.000 description 2
- 235000021152 breakfast Nutrition 0.000 description 2
- 239000004021 humic acid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001189861 Candidatus Goldbacteria Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000000618 nitrogen fertilizer Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003895 organic fertilizer Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229940072033 potash Drugs 0.000 description 1
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 1
- 235000015320 potassium carbonate Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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
- A21D2/36—Vegetable 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
- 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
- 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
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (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 discloses hand-tearing bread and a preparation method thereof, which relate to the technical field of food processing and comprise the following steps: weighing various raw materials according to the mass fraction; firstly, mixing coarse cereal powder, high gluten powder, milk, eggs, white sugar, yeast, salt, a blender, a traditional Chinese medicine agent, water and fruit dry powder, then kneading dough, and fermenting to obtain fermented dough; cutting the fermented dough into small blocks, flattening the small blocks into round blocks with the diameter of 3-4cm and the diameter of 1-2cm, brushing a layer of mixture of butter and yolk liquid on the surface of the round blocks, putting the round blocks on a baking tray, baking the round blocks in an oven for 15-30min at the baking temperature of 185-200 ℃, taking out the round blocks, cooling and bagging.
Description
Technical Field
The invention relates to the technical field of humic acid organic fertilizers, and in particular relates to hand-tearing bread and a preparation method thereof.
Background
The hand-tearing old bread is bread which is made by fermenting natural yeast, molding for three times, fermenting and baking. The bread is popular and popular with people because of no need of adding other essence, pigment and preservative, and has buckwheat, purple potato, vegetable and lemon flavors.
With the development of society, the pace of life is accelerated, breakfast eaten in the morning is simpler and simpler, and as a plurality of young people select the hand-shredded bread as the breakfast, the existing hand-shredded bread has better taste and lower nutritional value, and for the young people with heavy work, the traditional hand-shredded panel can not meet the existing requirements, so the hand-shredded bread and the preparation method thereof are provided.
Disclosure of Invention
The technical problem to be solved by the invention is to provide hand-tearing bread and a preparation method thereof, so as to solve the problem of low nutritional value of the hand-tearing bread in the prior art described in the background art.
In order to achieve the above purpose, the present invention provides the following technical solutions: a hand-tearing bread is characterized in that: the raw material formula comprises, by mass, 30-40 parts of coarse cereal powder, 70-80 parts of high gluten powder, 60-70 parts of milk, 25-35 parts of eggs, 15-20 parts of white sugar, 1-2 parts of yeast, 0.8-1.5 parts of salt, 0.15-0.2 part of a blending agent, 3-4 parts of a traditional Chinese medicine preparation, 30-100 parts of water, 8-15 parts of butter and 30-40 parts of fruit dry powder.
Preferably: the coarse cereal powder comprises the following raw materials, by weight, 2-3 parts of corn flour, 3-4 parts of sweet potato powder, 4-6 parts of purple sweet potato powder and 1-2 parts of soybean meal.
Preferably: the traditional Chinese medicine preparation comprises, by weight, 1-4 parts of hawthorn, 2-3 parts of fructus cannabis, 1-2 parts of amomum cardamomum, 2-3 parts of endothelium corneum gigeriae galli and 1-1.5 parts of mint leaves, and is decocted decoction.
Preferably: the fruit dry powder comprises apple dry powder, blueberry dry powder, okra dry powder, banana dry powder, mushroom dry powder and strawberry dry powder.
Preferably: the fruit dry powder comprises, by mass, 1-2 parts of apple dry powder, 2-3 parts of blueberry dry powder, 1-2 parts of okra dry powder, 3-4 parts of banana dry powder, 0.5-1 part of mushroom dry powder and 2-3 parts of strawberry dry powder.
A preparation method of hand-tearing bread comprises the following steps:
(1) weighing various raw materials according to the mass fraction;
(2) firstly, mixing coarse cereal powder, high gluten powder, milk, eggs, white sugar, yeast, salt, a blender, a traditional Chinese medicine agent, water and fruit dry powder, then kneading dough, and fermenting to obtain fermented dough;
(3) cutting the fermented dough in the step (2) into small blocks, flattening into round blocks with the diameter of 3-4cm and the diameter of 1-2cm, brushing a layer of mixture of butter and yolk liquid on the surface, placing on a baking tray, baking in an oven for 15-30min at the temperature of 185-.
The beneficial effect of adopting above technical scheme is:
according to the application, the gold bacteria stock solution is added in the process of producing and manufacturing the humic acid organic fertilizer, so that the removal of oxidizing substances, the elimination of putrefaction, the degradation of harmful chemical substances, the purification of the environment, the inhibition of harmful biological growth and reproduction can be effectively improved, and meanwhile, amino acid, organic acid, various vitamins, growth promoting factors and antibiotics can be generated; the fertility of fertilizer is still increased through adding certain nitrogenous fertilizer, phosphorus fertilizer, potash fertilizer to this application.
Detailed Description
The following detailed description of embodiments of the invention:
example 1
A preparation method of hand-tearing bread comprises the following steps:
(1) weighing 2 parts of corn flour, 3 parts of sweet potato powder, 4 parts of purple sweet potato powder, 1-2 parts of soybean powder, 73 parts of high gluten flour, 63 parts of milk, 30 parts of eggs, 17 parts of white sugar, 1 part of yeast, 1 part of salt, 0.15 part of a blender and 50 parts of water according to mass fraction for later use;
(2) then, putting 3 parts of hawthorn, 2.5 parts of fructus cannabis, 1.5 parts of amomum cardamomum, 2.5 parts of endothelium corneum gigeriae galli and 1.3 parts of mint leaves into a decocting pot for decocting to obtain a traditional Chinese medicine decoction;
(3) then mixing 1.5 parts of apple dry powder, 2 parts of blueberry dry powder, 1 part of okra dry powder, 3 parts of banana dry powder, 1 part of mushroom dry powder and 3 parts of strawberry dry powder;
(4) mixing the raw materials weighed in the step 1 with traditional Chinese medicine decoction and fruit dry powder, kneading dough, and fermenting to obtain fermented dough;
(5) cutting the fermented dough in the step (4) into small blocks, flattening into round blocks with the diameter of 3cm and the diameter of 2cm, brushing a layer of mixture of butter and yolk liquid on the surface, placing on a baking tray, baking in an oven for 23min at the temperature of 185 ℃, taking out, cooling and bagging.
Example 2
A preparation method of hand-tearing bread comprises the following steps:
(1) weighing 3 parts of corn flour, 4 parts of sweet potato powder, 4 parts of purple sweet potato powder, 1 part of soybean powder, 7 parts of high-gluten flour, 7 parts of milk, 35 parts of eggs, 15 parts of white sugar, 1 part of yeast, 1.5 parts of salt, 0.2 part of a blender and 100 parts of water according to mass fraction for later use;
(2) then, putting 3 parts of hawthorn, 3 parts of fructus cannabis, 2 parts of amomum cardamomum, 3 parts of endothelium corneum gigeriae galli and 1.5 parts of mint leaves into a decocting pot for decocting to obtain a traditional Chinese medicine decoction;
(3) then mixing 2 parts of apple dry powder, 3 parts of blueberry dry powder, 2 parts of okra dry powder, 4 parts of banana dry powder, 1 part of mushroom dry powder and 3 parts of strawberry dry powder;
(4) mixing the raw materials weighed in the step 1 with traditional Chinese medicine decoction and fruit dry powder, kneading dough, and fermenting to obtain fermented dough;
(5) cutting the fermented dough in the step (4) into small blocks, flattening into round blocks with the diameter of 3.4cm and the diameter of 1.2cm, brushing a layer of mixture of butter and yolk liquid on the surface, placing on a baking tray, baking in an oven for 30min at the temperature of 195 ℃, taking out, cooling and bagging.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the inventive concept of the present invention, and these changes and modifications are all within the scope of the present invention.
Claims (6)
1. A hand-tearing bread is characterized in that: the raw material formula comprises, by mass, 30-40 parts of coarse cereal powder, 70-80 parts of high gluten powder, 60-70 parts of milk, 25-35 parts of eggs, 15-20 parts of white sugar, 1-2 parts of yeast, 0.8-1.5 parts of salt, 0.15-0.2 part of a blending agent, 3-4 parts of a traditional Chinese medicine preparation, 30-100 parts of water, 8-15 parts of butter and 30-40 parts of fruit dry powder.
2. The hand-tearing bread as claimed in claim 1, characterized in that the minor cereal flour comprises the following raw materials, by weight, 2-3 parts of corn flour, 3-4 parts of sweet potato flour, 4-6 parts of purple sweet potato flour, and 1-2 parts of soybean flour.
3. The shredded bread as claimed in claim 1, wherein the traditional Chinese medicine comprises, by weight, 1-4 parts of hawthorn, 2-3 parts of fructus cannabis, 1-2 parts of amomum cardamomum, 2-3 parts of endothelium corneum gigeriae galli and 1-1.5 parts of mint leaves, and the traditional Chinese medicine is a decoction.
4. The hand-tearing bread as claimed in claim 1, characterized in that the fruit dry powder comprises apple dry powder, blueberry dry powder, okra dry powder, banana dry powder, mushroom dry powder, and strawberry dry powder.
5. The hand-tearing bread as claimed in claim 4, characterized in that the dry fruit powder comprises, by mass, 1-2 parts of apple dry powder, 2-3 parts of blueberry dry powder, 1-2 parts of okra dry powder, 3-4 parts of banana dry powder, 0.5-1 part of mushroom dry powder and 2-3 parts of strawberry dry powder.
6. The method of making hand-teared bread as set forth in claim 1, characterized by comprising the steps of:
(1) weighing various raw materials according to the mass fraction;
(2) firstly, mixing coarse cereal powder, high gluten powder, milk, eggs, white sugar, yeast, salt, a blender, a traditional Chinese medicine agent, water and fruit dry powder, then kneading dough, and fermenting to obtain fermented dough;
(3) cutting the fermented dough in the step (2) into small blocks, flattening into round blocks with the diameter of 3-4cm and the diameter of 1-2cm, brushing a layer of mixture of butter and yolk liquid on the surface, placing on a baking tray, baking in an oven for 15-30min at the temperature of 185-.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111637676.8A CN114468001A (en) | 2021-12-30 | 2021-12-30 | Hand-tearing bread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111637676.8A CN114468001A (en) | 2021-12-30 | 2021-12-30 | Hand-tearing bread and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114468001A true CN114468001A (en) | 2022-05-13 |
Family
ID=81508312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111637676.8A Pending CN114468001A (en) | 2021-12-30 | 2021-12-30 | Hand-tearing bread and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114468001A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782658A (en) * | 2018-06-26 | 2018-11-13 | 安徽盼盼食品有限公司 | A kind of fruity coarse cereals tearing bread and preparation method thereof |
-
2021
- 2021-12-30 CN CN202111637676.8A patent/CN114468001A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782658A (en) * | 2018-06-26 | 2018-11-13 | 安徽盼盼食品有限公司 | A kind of fruity coarse cereals tearing bread and preparation method thereof |
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