Pizza embryo premixed flour and making method of pizza embryo

Abstract

The invention relates to the field of food processing, in particular to pizza embryo premixed flour and a making method of a pizza embryo. The pizza embryo premixed flour comprises, by mass, 85-95% of flour, 0.8-1.5% of swelling agents, 0.4-0.8% of an acidifier, 1-3% of emulsifiers, 2-4 parts of condiments and 2-4% of powder grease. The swelling agents are compounds of sodium bicarbonate and yeast. The making method of the pizza embryo includes the following steps that (1) the premixed flour is placed in a stirring device, and water is added and stirred, so that the premixed flour and the water are fully mixed into dough; (2) the dough is placed in a pressurizing device to be pressed into the pizza embryo. By means of the method, processing efficiency of the pizza embryo is improved, the thickness of pizza embryos produced in mass can be controlled, quality is uniform, repeatability is good, baking is easy, and the pizza embryo premixed flour and the making method of the pizza embryo accord with the modern consumption concept of quickness and deliciousness better.

Description

technical field [0001] The invention relates to the field of food processing, in particular, the invention relates to a preparation method of cake embryo premix powder and cake embryo. Background technique [0002] Pizza is popular all over the world, and there are pizza restaurants all over the world. As is known, in pizza restaurants, pizzas are traditionally prepared to order by the pizza chef, who usually takes a portion of the dough that has been pre-mixed and fermented, and rolls it out Flatten the base, place it on an oven shovel, cover it with prepared condiments, such as grated cheese, potatoes, anchovies, diced ham and / or various other condiments, and finally coat the The formed pizza is pushed into the oven. [0003] The production of traditional cake embryos has the following defects: First, dough fermentation takes a long time and is labor-intensive. The dough needs to undergo secondary fermentation to achieve the desired effect. The basic fermentation time is...

AI Technical Summary

Problems solved by technology

[0003] The production of traditional cake embryos has the following defects: First, dough fermentation takes a long time and is labor-intensive. The dough needs to undergo secondary fermentation to achieve the desired effect. The basic fermentation time is about 40 minutes, and the second fermentation time is about 30 minutes.

Secondly, it is difficult to control the thickness of each cake base to a certain set value range

Thirdly, the quality of the cake base directly determines the quality of the baking. It is not easy to realize the rapid production of the cake base and to ensure the quality of the cake base after rapid baking.

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