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Key manufacturing method of large toast with muskmelon

A technology for large toast and cantaloupe, which is applied in the field of specialty pastry processing, can solve the problems of poisoning and poisoning of melon, and achieve the effects of controlling processing conditions, simple process operation, and improving overall taste.

Inactive Publication Date: 2016-08-17
李建贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now it is widely cultivated in various parts of our country. The pulp is eaten raw, which can quench thirst and clear dryness, and can eliminate bad breath.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Raw material preparation:

[0030] Take 30 grams of butter and soften at room temperature for 2-3 hours; take 120 grams of cantaloupe, wash and shred; mix it with water and put it in a food blender at a speed of 180-200 rpm, and squeeze it into cantaloupe juice for later use;

[0031] 2. Make the dough:

[0032] 1) Take 4 grams of yeast and 10 grams of water, mix and knead until the yeast is dissolved; take 300 grams of high-gluten flour, 10 grams of milk powder, 48 grams of caster sugar, 50 grams of egg liquid and 3 grams of salt into a container and mix well; add Yeast water and cantaloupe juice, add softened butter, and knead the dough evenly until the butter is completely absorbed to form a smooth dough; knead the dough with even force until the completion stage;

[0033] 2) Put the dough into a container, cover it with a wet towel or plastic wrap, and put it in the oven to ferment for 40-50 minutes. Take it out after the dough has grown to 2-2.5 times its origi...

Embodiment 2

[0040] 1. Raw material preparation:

[0041] Take 40 grams of butter and soften at room temperature for 2-3 hours; take 150 grams of cantaloupe, wash and shred; mix it with water and put it into a food blender at a speed of 180-200 rpm, and squeeze it into cantaloupe juice for later use;

[0042] 2. Make the dough:

[0043] 1) Take 5 grams of yeast and 12 grams of water, mix and knead until the yeast is dissolved; take 350 grams of high-gluten flour, 20 grams of milk powder, 60 grams of fine sugar, 80 grams of egg liquid and 5 grams of salt, put them into a container and mix them well; add Yeast water and cantaloupe juice, add softened butter, and knead the dough evenly until the butter is completely absorbed to form a smooth dough; knead the dough with even force until the completion stage;

[0044] 2) Put the dough into a container, cover it with a wet towel or plastic wrap, and put it in the oven to ferment for 60 minutes. Take it out after the dough has grown to 2.5 times...

Embodiment 3

[0051] 1. Raw material preparation:

[0052] Take 20 grams of butter and soften at room temperature for 2 hours; take 100 grams of cantaloupe, wash and shred; mix it with water and put it in a food blender at a speed of 180-200 rpm, and squeeze it into cantaloupe juice for later use;

[0053] 2. Make the dough:

[0054]1) Take 3 grams of yeast and 10 grams of water, mix and knead until the yeast is dissolved; take 250 grams of high-gluten flour, 10 grams of milk powder, 30 grams of fine sugar, 50 grams of egg liquid and 3 grams of salt, put them into a container and mix them well; add Yeast water and cantaloupe juice, add softened butter, and knead the dough evenly until the butter is completely absorbed to form a smooth dough; knead the dough with even force until the completion stage;

[0055] 2) Put the dough into a container, cover it with a wet towel or plastic wrap, and put it in the oven to ferment for 40 minutes. Take it out after the dough has grown to twice its orig...

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PUM

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Abstract

The invention relates to a key manufacturing method of a large toast with muskmelon. The key manufacturing method is characterized in that a manufacturing process of dough fermentation and softening is improved in the process of toast manufacturing, toast dough is deeply processed, the integral taste is improved by using muskmelon juice and butter, reasonable matching of flour foods and food materials is realized by improving a blending process, a unique appearance is created, the requirements of people for the color, fragrance, taste and shape of the food as well as balanced nutrition matching are met, and a novel process for the large toast with the muskmelon and the flour foods is provided. The manufacturing process is simple, the selection range of the food materials is wide, the operating condition is easy to master, and the key manufacturing method is suitable for batch production.

Description

technical field [0001] The invention relates to the field of characteristic pastry processing, in particular to a key method of toast. Background technique [0002] Toast is a transliteration of English toast, and it is called toast in Cantonese (Cantonese). It is actually a listening-shaped bread made with a rectangular baked tin with or without a cover. The bread baked with a lid toast is sliced ​​into a square, and the sandwich is made after ham or vegetables are sandwiched. The bread baked without a lid is in the shape of a rectangular dome, similar to a large rectangular loaf. It is common in European and American breakfasts, and it is also available in tea restaurants in Hong Kong. The raw material is square buns, which are baked in a toaster (called "toaster" in Hong Kong) until fragrant, taken out, and butter and milk are added to one side of the square buns. Oil, jam and other ingredients. Bread contains protein, fat, carbohydrates, a small amount of vitamins and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A21D8/04A21C3/02A21C9/04
CPCA21D13/00A21C3/02A21C9/04A21D2/36A21D8/04
Inventor 李建贤
Owner 李建贤
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