CN115568483A - Sour soup bread and preparation method thereof - Google Patents
Sour soup bread and preparation method thereof Download PDFInfo
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- CN115568483A CN115568483A CN202211094655.0A CN202211094655A CN115568483A CN 115568483 A CN115568483 A CN 115568483A CN 202211094655 A CN202211094655 A CN 202211094655A CN 115568483 A CN115568483 A CN 115568483A
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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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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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
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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Abstract
The invention provides a sour soup bread and a preparation method thereof, wherein the sour soup bread comprises the following components in parts by weight: 600-800 parts of high gluten powder, 280-320 parts of low gluten powder, 10-20 parts of dry yeast, 80-120 parts of sour soup modifier, 480-520 parts of ice water, 60-72 parts of white sugar, 10-20 parts of edible salt, 25-40 parts of butter and 150-180 parts of onion spice. According to the sour soup bread provided by the invention, the red sour soup is added into the bread, so that the bread is rich in trace elements, and can promote the absorption of trace elements by a human body, and the nutritional value of the bread is improved; in addition, the onion flavor is added into the bread, and the onion flavor and the red sour soup are synergistic, so that the bread is changed into a sour and spicy flavor, the taste of the existing bread is enriched, and the sour soup bread is less in oil and sugar addition and better accords with the health concept of low oil and low sugar.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a steamed bun stuffed with sour soup and a preparation method thereof.
Background
The red sour soup originates from southeast area of Guizhou Qian, is a traditional process fermented food, and can play roles of appetizing, tonifying spleen, regulating gastrointestinal metabolism, promoting human health and the like after being frequently eaten.
The microorganisms in the red sour soup generate a large amount of organic acids such as lactic acid, acetic acid, citric acid, malic acid and the like in the metabolic process, the organic acids have the effects of inhibiting bacteria, diminishing inflammation, resisting oxidation, resisting viruses, resisting cancers and the like, can reduce the pH value of an intestinal tract and promote gastrointestinal peristalsis, can increase the blood flow of coronary arteries, inhibit the generation of lipid peroxides of brain tissues, soften blood vessels, promote the absorption of calcium and iron elements, can help gastric juice to digest fat and protein, can prevent diseases and promote metabolism, and are beneficial to human health.
The mineral substances in the red sour soup mainly comprise Ca, P, fe and Zn, and the content of Ca and P is the highest, so that the sour soup has the effects of stimulating appetite, strengthening spleen, stimulating appetite, enhancing liver, enabling trace elements to be easily absorbed by a human body, promoting bone development, enhancing body constitution and the like after being eaten for a long time.
At present, sour soup is mainly used as a soup base of hotpot condiment and flour to appear in the diet of people, but the hotpot condiment and the flour soup have certain limitations and are not required by people for daily diet.
Bread is increasingly popular with people as a fast food. However, with the improvement of living standard, the selection of bread by consumers does not stay in the feeling of taste, but focuses more on the nutrition balance of the product, and the market demand for bread with high nutritional value is also increased.
Disclosure of Invention
In view of this, the invention provides a sour soup bread and a preparation method thereof, aiming at increasing the taste selection of bread in the current market and improving the nutritive value of the bread.
In one aspect, the invention provides a sour soup bread, which comprises the following components in parts by weight: 600-800 parts of high gluten powder, 280-320 parts of low gluten powder, 10-20 parts of dry yeast, 80-120 parts of sour soup modifier, 480-520 parts of ice water, 60-72 parts of white sugar, 10-20 parts of edible salt, 25-40 parts of butter and 150-180 parts of onion spice.
Further, in the sour soup bread, the sour soup preparation agent comprises the following components in parts by weight: 4-6 parts of edible oil, 8-12 parts of ginger, 8-10 parts of green Chinese onion, 12-22 parts of small tomato, 180-205 parts of fermented red sour soup, 1400-1800 parts of drinking water, 4-6 parts of salt, 4-6 parts of white sugar, 4-6 parts of chicken essence, 1-2 parts of litsea cubeba oil and 1-3 parts of pepper.
Further, in the sour soup bread, the fermented red sour soup comprises the following components in parts by weight: 40-50 parts of tomatoes, 35-40 parts of hot peppers, 6-8 parts of edible salt, 3-4 parts of gingers, 3-3.5 parts of litsea pungens and 8-9 parts of glutinous rice flour.
Further, in the sour soup bread, the onion spice comprises the following components in parts by weight: 580-600 parts of onion, 6-12 parts of butter, 30-35 parts of sour soup modulator, 16-20 parts of red chilli powder, 6-10 parts of pepper and 2-3 parts of edible salt.
On the other hand, the invention also provides a preparation method of the sour soup bread, which comprises the following steps: frying in oil, adding appropriate amount of ginger slices, scallion slices and small tomatoes, frying, adding appropriate amount of fermented red sour soup, frying, adding appropriate amount of drinking water, boiling, adding salt, white sugar, chicken essence, pungent litse seed oil and rattan pepper, and boiling for a period of time to obtain sour soup modulator;
adding the prepared red sour soup, the high gluten flour, the low gluten flour, ice water and white sugar, stirring uniformly until the dough becomes gluten, sequentially adding edible salt, butter and onion spice, kneading until the dough is smooth, preserving and freezing the dough for a preset time, dividing the dough into a plurality of bread dough pieces, preserving and freezing each bread dough piece for a preset time, shaping each bread dough piece according to the shape of bread, sequentially fermenting each shaped bread dough piece, heating with water, taking out each bread dough piece from the water, baking, and finally obtaining the sour soup bread.
Further, in the above preparation method, the preparation method of the red sour soup comprises the following steps:
sequentially removing stems of tomato and pepper, cleaning, air drying and crushing, adding a proper amount of edible salt, ginger, litsea cubeba and glutinous rice flour, mixing, stirring, putting into a container, sealing, and fermenting at 27-30 ℃ for a period of time to obtain the fermented red sour soup.
Further, in the above preparation method, the preparation method of the onion flavor comprises:
mixing Bulbus Allii Cepae and butter, baking in an oven at 140-160 deg.C and 140-160 deg.C respectively for 10-15min to obtain water content about 5, adding sour soup concocting agent, red pepper powder, fructus Piperis powder and edible salt, stirring, baking for 7-8min to obtain Bulbus Allii Cepae spice with slightly scorched fragrance about 3.
Further, in the above preparation method, the water heating of the bread agent comprises:
uniformly mixing water and white sugar in a weight ratio of 10-20 to 1, boiling the water, and sequentially contacting the front surface and the back surface of the dough with the water surface for 20-40 seconds.
Further, in the above preparation method, the baking the bread agent comprises:
adjusting the temperature of the upper fire and the lower fire to 220-235 ℃ and 215-225 ℃ respectively to preheat the oven;
and (3) feeding each bread dough into an oven, adjusting the temperature of the upper fire and the lower fire of the oven to be 215-225 ℃ and 155-165 ℃ respectively, baking for a preset time, turning the bread over, and continuously baking for a preset time to obtain the sour soup bread.
Further, in the above preparation method, the temperature for proofing the bread agent is 30-35 deg.C, and the humidity is 60-70%.
According to the sour soup bread provided by the invention, the red sour soup is added into the bread, so that the bread is rich in trace elements, and can promote the absorption of trace elements by a human body, and the nutritional value of the bread is improved; in addition, the onion flavor is added into the bread, and the onion flavor and the red sour soup are synergistic, so that the bread is changed into a sour and spicy flavor, the taste of the existing bread is enriched, the addition amount of oil and sugar in the sour soup bread is small, and the low-oil and low-sugar health concept is better met.
Detailed Description
The present invention will be described in detail with reference to examples, and it should be noted that the features of the examples and examples of the present invention may be combined with each other without conflict.
The sour soup bread of the embodiment of the invention comprises the following components in parts by weight: 600-800 parts of high gluten powder, 280-320 parts of low gluten powder, 10-20 parts of dry yeast, 80-120 parts of sour soup modifier, 480-520 parts of ice water, 60-72 parts of white sugar, 10-20 parts of edible salt, 25-40 parts of butter and 150-180 parts of onion spice.
Wherein: the sour soup modulator comprises the following components in parts by weight: 4-6 parts of edible oil, 8-12 parts of ginger, 8-10 parts of green Chinese onion, 12-22 parts of small tomato, 180-205 parts of fermented red sour soup, 1400-1800 parts of drinking water, 4-6 parts of salt, 4-6 parts of white sugar, 4-6 parts of chicken essence, 1-2 parts of litsea cubeba seed oil and 1-3 parts of red pepper.
The fermented red sour soup in the sour soup modulator comprises the following components in parts by weight: 40-50 parts of tomatoes, 35-40 parts of hot peppers, 6-8 parts of edible salt, 3-4 parts of gingers, 3-3.5 parts of litsea and 8-9 parts of glutinous rice flour.
The onion spice comprises the following components in parts by weight: 580-600 parts of onion, 6-12 parts of butter, 30-35 parts of sour soup modulator, 16-20 parts of red chilli powder, 6-10 parts of pepper and 2-3 parts of edible salt. Wherein the pepper can be white pepper powder.
As can be clearly seen from the above description, the sour soup bread provided in this embodiment is made by adding the sour soup modifier to the flour and adding the onion flavor, so that the bread becomes sour and spicy, and the bread has a small proportion of oil and sugar, so that the bread better conforms to the concept of low sugar and low oil.
The invention also provides a preparation method of the sour soup bread, which comprises the following steps:
step 1, putting oil in a pan, adding a proper amount of ginger slices, welsh onion slices and small tomatoes, adding a proper amount of fermented red sour soup after puffing, frying uniformly, adding a proper amount of drinking water, boiling, adding salt, white sugar, chicken essence, litsea cubeba seed oil and rattan pepper, and boiling for a period of time to obtain the sour soup modulator. In the step, the sour soup modulator comprises the following raw materials in parts by weight: 4-6 parts of edible oil, 8-12 parts of ginger, 8-10 parts of green Chinese onion, 12-22 parts of small tomato, 180-205 parts of fermented red sour soup, 1400-1800 parts of drinking water, 4-6 parts of salt, 4-6 parts of white sugar, 4-6 parts of chicken essence, 1-2 parts of litsea cubeba oil and 1-3 parts of pepper. The preparation method of the fermented red sour soup comprises the following steps:
sequentially removing stems of tomato and pepper, cleaning, air drying and crushing, adding a proper amount of edible salt, ginger, litsea cubeba and glutinous rice flour, mixing, stirring, putting into a container, sealing, and fermenting at 27-30 ℃ for a period of time to obtain the fermented red sour soup. The temperature of the fermentation may preferably be 28 ℃ and the time of the fermentation may be 5 to 15 days, preferably 10 days. In the step, the weight ratio of the raw materials is as follows: 40-50 parts of tomatoes, 35-40 parts of hot peppers, 6-8 parts of edible salt, 3-4 parts of gingers, 3-3.5 parts of litsea pungens and 8-9 parts of glutinous rice flour.
The edible oil can be corn oil, peanut oil, olive oil, lard oil, etc., preferably lard oil, and can be used for stir-frying each raw material and flavoring the fermented red sour soup. Cutting small tomato, and adding to flavoring fermented red sour soup.
And 2, adding the prepared red sour soup, high gluten flour, low gluten flour, ice water and white sugar, stirring uniformly until the dough becomes tough, sequentially adding edible salt, butter and onion spice, kneading until the dough is smooth, preserving and freezing the dough for a preset time, dividing the dough into a plurality of bread dough pieces, preserving and freezing each bread dough piece for a preset time, shaping each bread dough piece according to the shape of the bread, fermenting and heating each shaped bread dough piece with water sequentially, fishing out each bread dough piece from the water, baking, and obtaining the sour soup bread after baking.
Specifically, the weight ratio of each raw material is as follows: 600-800 parts of high gluten powder, 280-320 parts of low gluten powder, 10-20 parts of dry yeast, 80-120 parts of sour soup modifier, 480-520 parts of ice water, 60-72 parts of white sugar, 10-20 parts of edible salt, 25-40 parts of butter and 150-180 parts of onion spice.
In this step, the temperature of the dough was controlled by adding ice water to avoid dough fermentation. The temperature for freezing the bread dough and bread agent is-20 to-18 ℃, preferably-18 ℃.
In the step, the preparation method of the onion flavor comprises the following steps: mixing Bulbus Allii Cepae and butter, baking in an oven at 140-160 deg.C and 140-160 deg.C respectively for 10-15min, adding sour soup concocting agent, red pepper powder, white pepper powder and edible salt, stirring, and baking for 7-8min until the mixture of Bulbus Allii Cepae and butter is slightly scorched and fragrant to obtain Bulbus Allii Cepae spice.
The onion spice comprises the following components in parts by weight: 580-600 parts of onion, 6-12 parts of butter, 30-35 parts of sour soup modulator, 16-20 parts of red chilli powder, 6-10 parts of pepper and 2-3 parts of edible salt.
In the step, the step of heating bread dough pieces with water comprises the following steps: uniformly mixing water and white sugar in a weight ratio of 10-20 to 1, boiling the water, and sequentially contacting the front surface and the back surface of the dough with the water surface for 20-40 seconds. The sweet water is used for boiling the noodles, so that the mouth feel of the dough becomes very chewy and sweet.
More specifically, an induction cooker can be selected to heat water, the power of the induction cooker is adjusted to 2000-2200W of big fire to boil the water, then the power of the induction cooker is adjusted to 1000-1200W of middle fire to drop dough, the front side of the dough falls into water, and the front side and the back side of the dough fall into water for 30 seconds respectively.
The temperature for leavening the bread agent is 30-35 deg.C, and the humidity is 60-70%. The time for proofing the bread can be 30-50 minutes.
The baking process for bread dough includes the following steps:
step 1, adjusting the temperature of the upper fire and the lower fire to 220-235 ℃ and 215-225 ℃ respectively, and preheating an oven;
and 2, feeding each bread dough into an oven, adjusting the temperature of the upper fire and the lower fire of the oven to be 215-225 ℃ and 155-165 ℃ respectively, turning the bread after baking for a preset time, and continuously baking for a preset time to obtain the sour soup bread. The baking time can be 10-20 minutes, and the baking time can be 3-6 minutes after the bread is turned over.
The invention is described in detail below in several examples:
example 1
(1) Preparation of fermented Red sour soup
Removing the tomato 4.5 kg and the pepper 3.5kg respectively, cleaning, drying in the air, crushing, adding edible salt 0.6 kg, ginger 0.3 kg, litsea cubeba 0.3 kg and glutinous rice flour 0.8 kg, mixing, stirring, filling in a jar, sealing, and fermenting at 28 ℃ for 10 days.
(2) Concocting with sour soup
Taking out the pot, putting 5g of lard oil, adding 10g of ginger slices, 10g of green Chinese onion slices and 20g of small tomatoes, putting 200 g of fermented red sour soup into the pot, frying uniformly, adding 1600 g of spring water, boiling, adding 5g of salt, 5g of white sugar, 5g of chicken essence, 2g of litsea cubeba seed oil and 3 g of rattan pepper, and boiling for 3 minutes.
(3) Bread making
(1) Preparing onion spices: 590 Mixing onion and 10g butter, baking at 150 deg.C for 10 min, adding 33 g sour soup, 17 g red pepper powder, 8 g pepper and 2g salt, stirring, and baking until the fragrance is about 3.
(2) Making dough: 700 The dough making method comprises the following steps of mixing and kneading high gluten flour, 300 g low gluten flour, 16 g dry yeast, 100 g prepared sour soup, 500 g ice water and 60 g sugar, adding 15g salt and 30g butter into the mixture after stirring until gluten is formed, kneading 170 g onion spice into the mixture until the dough is smooth, wherein the gluten degree is 7-8, finishing kneading, placing a sealed preservative film into a freezing chamber, standing for 20-30 minutes at-18 ℃, then cutting into a plurality of bread dough pieces, sealing each bread piece with the preservative film, placing the bread pieces into the freezing chamber, and taking the bread pieces for 60 minutes at-18 ℃ for shaping.
(3) Dough proofing: fermenting at 35 deg.C and 70% humidity for 30 min.
(4) Dough ironing: adding 200 g of sugar into 2 kg of water, boiling with strong fire, falling dough with medium fire, falling water into the front side of the dough, taking out the dough and baking the dough with 30 seconds of the front side and the back side of the dough, preheating an oven, adjusting the upper fire and the lower fire to 230 ℃ and 220 ℃ respectively, placing the dough into the oven, adjusting the upper fire and the lower fire to 220 ℃ and 160 ℃ respectively, baking the dough for 13 minutes, turning the bread over, and baking the bread for 5 minutes to obtain the red and sour soup bread.
Example 2
(1) Preparing fermented red sour soup
Removing the fat of tomato 5kg and pepper 4kg respectively, cleaning, air drying, crushing, adding edible salt 0.8 kg, ginger 0.3 kg, litsea pungens 0.35kg, glutinous rice flour 0.9kg, mixing, stirring, sealing, and fermenting at 28 deg.C for 10 days.
(2) Concocting with sour soup
Putting 6g of lard oil, adding 12g of ginger slices, 10g of green Chinese onion slices and 22g of small tomatoes into a pot, putting 205 g of fermented red sour soup into the pot after popping, frying uniformly, adding 1800 g of spring water, boiling, adding 5g of salt, 5g of white sugar, 5g of chicken essence, 2g of litsea cubeba seed oil and 3 g of rattan pepper, and boiling for 3 minutes.
(3) Bread making
(1) Preparing onion spices: mixing 600g onion and 12g butter, baking in an oven at 140 deg.C and 150 deg.C for 10 min, adding 35g sour soup, 20g red pepper powder, 10g white pepper powder and 3 g salt, stirring, and baking until the fragrance is slightly scorched and dried to 3.
(2) Making dough: 800g of high gluten flour, 320g of low gluten flour, 20g of dry yeast, 120g of prepared sour soup, 520 g of ice water and 72 g of sugar, stirring uniformly and kneading until gluten is formed, adding 15g of salt, 40 g of butter, mixing the butter, kneading 180 g of onion spice into the mixture until the dough is smooth, forming the gluten degree of the dough to be 7-8, finishing kneading dough, placing a sealing preservative film into a freezing chamber, standing the dough for 20-30 minutes at the temperature of-28 ℃, then cutting the dough into a plurality of bread dough pieces, sealing the preservative film on each bread dough piece, placing the dough pieces into the freezing chamber, and forming the dough after 60 minutes at the temperature of-18 ℃.
(3) Dough proofing: the temperature is 30 ℃, the humidity is 60%, and the fermentation lasts 40 minutes.
(4) Ironing: adding 200 g of sugar into 4kg of water, boiling with strong fire, falling dough with medium fire, falling water into the front side of the dough, taking out the dough and baking the dough for 30 seconds respectively, preheating an oven, adjusting the upper fire and the lower fire to 235 ℃ and 225 ℃ respectively, adjusting the upper fire and the lower fire to 215 ℃ and 165 ℃ when the dough is put into the oven, baking the dough for 15 minutes, turning the bread over, and baking the bread for 5 minutes to obtain the red sour soup bread.
Example 3
(1) Making fermented red sour soup
Removing the tomato and pepper of 4kg and pepper of 3.5kg respectively, cleaning, drying in the air, crushing, adding edible salt of 0.6 kg, ginger of 0.35kg, litsea pungens of 0.35kg and glutinous rice flour of 0.8 kg, mixing, stirring, sealing in a jar, and fermenting at 28 deg.C for 10 days.
(2) Concocting with sour soup
Taking out the pork fat, adding 8 g of ginger slices, 10g of green Chinese onion slices and 12g of small tomatoes, putting 180 g of fermented red sour soup into a pan, uniformly frying, adding 1400 g of spring water, boiling, adding 4 g of salt, 4 g of white sugar, 4 g of chicken essence, 1 g of litsea oil and 1 g of rattan pepper, and boiling for 3 minutes.
(3) Bread making
(1) Preparing onion spices: 580g of onion and 6g of butter are evenly mixed and put into an oven to be baked, the temperature of the oven is 150 ℃ and 160 ℃ respectively, the baking time is about 15 minutes, namely, the baking time is about 5 minutes, 30g of prepared sour soup, 16 g of red chilli powder, 6g of white pepper powder and 2g of salt are added to be evenly mixed, the baking is continued, and the slightly burnt dry fragrance state is about 3.
(2) Making dough: 600 The method comprises the following steps of mixing high gluten flour, low gluten flour 280 g, dry yeast 10g, sour soup after modulation 110 g, ice water 480 g and sugar 60 g, stirring and kneading until gluten is formed, adding salt 10g, butter 25 g, mixing butter, kneading onion spice 150 g until dough is smooth, kneading until the gluten degree is 7-8, finishing kneading, placing a preservative film into a freezing chamber, standing for 25 minutes at-18 ℃, cutting into a plurality of bread dough pieces, sealing the preservative film on each bread dough piece, placing into the freezing chamber, taking out for 60 minutes at-20 ℃, and shaping.
(3) Dough proofing: the temperature is 35 ℃, the humidity is 65%, and the fermentation lasts 50 minutes.
(4) Ironing: 1.5 Adding 100 g of sugar into kg of water, boiling with strong fire, falling dough with medium fire, falling water into the front side of the dough, taking out the dough and baking the dough for 30 seconds respectively, preheating an oven, adjusting the upper fire and the lower fire to 230 ℃ and 215 ℃ respectively, when the dough is put into the oven, adjusting the upper fire and the lower fire to 215 ℃ and 155 ℃ respectively, baking for 10 minutes, turning the bread over, and baking for 3 minutes again to obtain the red sour soup bread.
Comparative example 1
A method for making hand-tearing bread sequentially comprises the following steps: 1) Stirring high flour 1200, low flour 850, granulated sugar 500, milk powder 200, modifier 15, salt 30, egg 300, water 1000, sweet old noodle 400, yeast 30, butter 250, sweet slices 1000, salad oil 500, honey 300 and egg 250 until gluten is fully expanded, and freezing for about 2 hours for later use; 2) When the softness of the dough is matched with the hardness of the sweet slices, the dough is crisp, the dough is wrapped by 4 folds and is loosened for 30 minutes, then the dough is taken out and is evenly paved with sugar natto in the middle when the dough is folded by 3 folds and 1 and 3 folds, the dough is pressed into dough sheets with the width of 40 centimeters, the length of 100 centimeters and the thickness of 1 centimeter, the dough sheets are sprayed with water in the middle to reversely fold the dough sheets into long strips, and then the dough sheets are put into a freezer for cold winter for 3 hours for standby; 3) Uniformly dividing the frozen dough into small blocks with the weight of 280 g, putting the small blocks into a mould, standing for 20-30 minutes at normal temperature, and proofing; 4) And (4) fermenting until the egg is fully developed to 8 percent, brushing eggs, baking, and brushing a brightening agent when the egg is hot after the egg is taken out of the furnace.
It can be seen that the proportion of sugar added in the comparative example was 7.32% and the proportion of oil added was 11%, whereas the amount of sugar added in the dough of example 1 of the present invention was only 3.17% and the amount of oil added was only 1.59%, and the amount of sugar added in the dough of example 2 of the present invention was only 3.45% and the amount of oil added was only 1.91%; the amount of sugar added to the dough in inventive example 3 was only 3.48% and the amount of oil added was only 1.45%, thus showing that: compared with the prior art, the sour soup bread provided by the invention is less in oil and sugar, more conforms to the health concept of low oil and sugar, and is beneficial to the health of human bodies.
In conclusion, the sour soup bread provided by the invention is rich in trace elements and can promote the absorption of trace elements by a human body by adding the red sour soup into the bread, so that the nutritional value of the bread is improved; in addition, the onion flavor is added into the bread, and the onion flavor and the red sour soup are synergistic, so that the bread is changed into a sour and spicy flavor, the taste of the existing bread is enriched, the addition amount of oil and sugar in the sour soup bread is small, and the low-oil and low-sugar health concept is better met.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (10)
1. The sour soup bread is characterized by comprising the following components in parts by weight: 600-800 parts of high gluten powder, 280-320 parts of low gluten powder, 10-20 parts of dry yeast, 80-120 parts of sour soup modulator, 480-520 parts of ice water, 60-72 parts of white sugar, 10-20 parts of edible salt, 25-40 parts of butter and 150-180 parts of onion spice.
2. The sourdough bread as claimed in claim 1, wherein said sourdough preparation comprises the following components in parts by weight: 4-6 parts of edible oil, 8-12 parts of ginger, 8-10 parts of green Chinese onion, 12-22 parts of small tomato, 180-205 parts of fermented red sour soup, 1400-1800 parts of drinking water, 4-6 parts of salt, 4-6 parts of white sugar, 4-6 parts of chicken essence, 1-2 parts of litsea cubeba seed oil and 1-3 parts of red pepper.
3. The sour soup bread of claim 2, wherein the fermented red sour soup comprises the following components in parts by weight: 40-50 parts of tomatoes, 35-40 parts of hot peppers, 6-8 parts of edible salt, 3-4 parts of gingers, 3-3.5 parts of litsea pungens and 8-9 parts of glutinous rice flour.
4. The sourdough bread as claimed in claim 1, wherein said onion flavour comprises the following components in parts by weight: 580-600 parts of onion, 6-12 parts of butter, 30-35 parts of sour soup modulator, 16-20 parts of red chilli powder, 6-10 parts of pepper and 2-3 parts of edible salt.
5. A method of preparing sourdough bread as claimed in any of claims 1 to 4, comprising the steps of:
frying in oil, adding appropriate amount of ginger slices, scallion slices and small tomatoes, frying, adding appropriate amount of fermented red sour soup, frying, adding appropriate amount of drinking water, boiling, adding salt, white sugar, chicken essence, pungent litse seed oil and rattan pepper, and boiling for a period of time to obtain sour soup modulator;
adding the prepared red sour soup, the high gluten flour, the low gluten flour, ice water and white sugar, stirring uniformly until the dough becomes gluten, sequentially adding edible salt, butter and onion spice, kneading until the dough is smooth, preserving and freezing the dough for a preset time, dividing the dough into a plurality of bread dough pieces, preserving and freezing each bread dough piece for a preset time, shaping each bread dough piece according to the shape of bread, sequentially fermenting each shaped bread dough piece, heating with water, taking out each bread dough piece from the water, baking, and finally obtaining the sour soup bread.
6. The method for preparing sourdough bread as claimed in claim 5, wherein the method for preparing the sourdough comprises the following steps:
sequentially removing stems of tomato and pepper, cleaning, air drying and crushing, adding a proper amount of edible salt, ginger, litsea cubeba and glutinous rice flour, mixing, stirring, putting into a container, sealing, and fermenting at 27-30 ℃ for a period of time to obtain the fermented red sour soup.
7. The method of preparing sourdough bread as claimed in claim 5, wherein said onion flavor is prepared by:
mixing Bulbus Allii Cepae and butter, baking in an oven at 140-160 deg.C and 140-160 deg.C respectively for 10-15min, adding sour soup concoction agent, red pepper powder, fructus Piperis powder and edible salt, stirring, and baking for 7-8min to obtain Bulbus Allii Cepae spice.
8. The method of preparing sourdough bread as claimed in claim 5, wherein said water-heating the bread agent comprises:
uniformly mixing water and white sugar in a weight ratio of 10-20 to 1, boiling the water, and sequentially contacting the front surface and the back surface of the dough with the water surface for 20-40 seconds.
9. The method of preparing sourdough bread as claimed in claim 5, wherein said baking the bread agent comprises:
adjusting the temperature of the upper fire and the lower fire to 220-235 ℃ and 215-225 ℃ respectively to preheat the oven;
and (3) feeding each bread dough into an oven, adjusting the temperature of the upper fire and the lower fire of the oven to be 215-225 ℃ and 155-165 ℃ respectively, baking for a preset time, turning the bread over, and continuously baking for a preset time to obtain the sour soup bread.
10. The method of preparing sourdough bread according to claim 5, wherein said leavening of bread is carried out at a temperature of 30-35 ℃ and a humidity of 60-70%.
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Application publication date: 20230106 Assignee: Foshan Zhongfa Lezao Biotechnology Co.,Ltd. Assignor: Foshan China invention Achievement Transformation Research Institute Contract record no.: X2023990000570 Denomination of invention: A sour soup bread and its preparation method License type: Common License Record date: 20230601 |
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