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Method for making pastries by using quick-freezing dough

A pasta and embryo-making technology, which is applied in the field of pastry making, can solve the problems of time-consuming pastry, slow space efficiency, poor taste, etc., and achieve the effects of reducing proofing time, easy operation and space reduction

Inactive Publication Date: 2013-05-15
SHANGHAI QINGMEI GREEN FOOD
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the problem of poor taste in the pastry food factory processing in the existing food processing, and the time-consuming and space-consuming problems of on-site making pasta, and provide a kind of pasta made by quick-frozen raw embryos. Methods

Method used

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  • Method for making pastries by using quick-freezing dough

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Embodiment Construction

[0018] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific illustrations.

[0019] see figure 1 , a kind of method that adopts quick-frozen raw embryo to make pasta, and its main steps are as follows, and dough → primary proofing → freezing → delivery → secondary proofing → food processing. The specific process is as follows:

[0020] The first step is to knead the dough and make multiple dough embryos; the main components and weight percentages of the dough embryos are as follows: all-purpose flour 22#, 64.533%; baking powder, 0.439%; dry yeast, 0.568%; sugar, 1.807%; Lard, 0.645%; Water, 32.008%;

[0021] In the second step, the dough embryos are initially proofed in the proofing box. The proofing conditions are at a temperature of 35-39 °C and a humidity of 78--83%;

[0022] Ferment until the volume of the dough i...

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Abstract

The invention provides a method for making pastries by using quick-freezing dough. The method for making the pastries by using the quick-freezing dough includes the following steps: dough making, preliminary fermentation, rapid freezing, delivery, secondary fermentation, and food processing. The dough is made by the quick-freezing method, dough can be made in large quantities, and the dough making space of a sale terminal is reduced. After the preliminary fermentation to the dough, the fermentation time of the sale terminal is reduced, the method for making the pastries by using the quick-freezing dough is simple to operate and applicable to industrialization of food production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making pasta. The method mainly adopts quick-frozen raw embryos to realize fast making of pasta. Background technique [0002] The industrialized production of food is the trend of social development now. The industrialized production of food means the initial processing of food in a large factory area, and then deliver it to stores for heating or direct sale. Usually pastry food with high taste requirements requires on-site processing and production to show its unique taste, but the on-site processing process is complicated, takes up a lot of land, takes a long time, and cannot keep up with the speed of sales, while processing in the factory area is in the process of distribution It will affect the taste of pastry food. [0003] If it is resolved, the relationship and cooperation between on-site pastry processing, food distribution, sales, etc. will be the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/02
Inventor 沈建华李立
Owner SHANGHAI QINGMEI GREEN FOOD
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