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Special-purpose powder for quickly fermented wheaten food and method for quickly making wheaten food
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A special flour and pastry technology, which is applied in the field of fast-fermented pasta special flour, can solve the problems of difficulty in mass production, unstable quality, complicated process, etc., and achieve the effect of convenient operation, good taste and food safety
Inactive Publication Date: 2011-08-10
张春敏
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Problems solved by technology
[0002] Pasta is a traditional food that people love, especially in northern my country where pasta is the main food. Fermented foods such as steamed buns and steamed buns account for a large proportion of pasta. They are the staple food in people's daily life in northern my country. 4. Steamed buns usually have a flour fermentation process, that is, adding fermented dough or baking powder to the flour, softening it into a dough, after a period of proofing, and then adding an appropriate amount of alkali or baking soda, it can be steamed. The method takes a long time to ferment, usually 2 to 6 hours. The process is complicated and the quality is not stable, which brings certain difficulties to mass production. Therefore, in order to speed up the production process, some unscrupulous steamed bun shops even add it privately when processing steamed buns. Some additives are even harmful to the human body, bringing harm to people's bodies
Method used
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Embodiment 1
[0022] Add 1.5kg of salt, 3kg of dry yeast, 1.5kg of baking soda and 0.5kg of rhizopus into 1000kg of common wheat flour, mix well, take 100kg of prepared flour and put it into the dough mixer, add 40kg of warm water at 40°C, start and mix Dough machine, mix flour and water evenly to make dough, put the reconciled dough into the steamed bun machine to make steamed buns, place the finished steamed buns on the cage drawer, cover them, and place them for 20 minutes at 100°C Steam under steam for 30 minutes, then it can be taken out of the cage.
Embodiment 2
[0024] Add 2kg of salt, 4kg of dry yeast, 2kg of soda, 1kg of rhizopus and 1kg of citric acid into 1000kg of common wheat flour, mix well, take 5kg of prepared flour, add 2kg of warm water at 50°C, mix the flour and water evenly, and prepare Make dough, make steamed buns from the reconciled dough, place the prepared steamed buns on a cage drawer, cover them, let them stand for 10 minutes, then steam them under steam at 95°C for 35 minutes, and then they can be taken out of the cage.
Embodiment 3
[0026] Take 1000kg of super wheat flour and put it into the dough mixer, add 2.50kg of salt, 2.50kg of dry yeast, 2.50kg of baking soda, 0.80kg of rhizopus and 1.00kg of gluconic acid, add 400kg of warm water at 60°C, start the dough mixer, and Mix flour and water evenly to make a dough, put the reconciled dough into a steamed bun machine to make steamed buns, place the finished steamed buns on a cage drawer, cover them, and steam them under steam at 110°C after standing for 30 minutes 20 minutes, you can come out of the cage.
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Abstract
The invention discloses millet cake special flour for quick fermentation and a method for quickly preparing millet cakes. The millet cake special flour for quick fermentation is mainly prepared from wheat flour, common salt, dried yeast, soda or baking soda, Rhizopus and the like. The raw materials can be cooked only by adding water and sponge dough when the millet cakes are prepared. Compared with the prior art, the method saves the step of flour fermentation, has short fermentation time, can be directly made into various millet cakes, is convenient to operate, and lightens the labor intensity; and prepared food has good mouthfeel and stable quality and is not required to be added with other additives, so that the safety of the food is guaranteed. The flour not only can steam steamed bunand steamed stuffed bun but also can prepare millet cake products such as breads, cakes and crusty pancakes which require fermentation, and is particularly suitable for mass production of the millet cakes.
Description
Technical field: [0001] The invention relates to a fast-fermented pasta special flour and a method for rapidly making pasta. Background technique: [0002] Pasta is a traditional food that people love, especially in northern my country where pasta is the main food. Fermented foods such as steamed buns and steamed buns account for a large proportion of pasta. They are the staple food in people's daily life in northern my country. 4. Steamed buns usually have a flour fermentation process, that is, adding fermented dough or baking powder to the flour, softening it into a dough, after a period of proofing, and then adding an appropriate amount of alkali or baking soda, it can be steamed. The method takes a long time to ferment, usually 2 to 6 hours. The process is complicated and the quality is not stable, which brings certain difficulties to mass production. Therefore, in order to speed up the production process, some unscrupulous steamed bun shops even add it privately when proc...
Claims
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Application Information
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