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Cobblestone steamed bread making method

A production method and stone technology, applied in baking, dough processing, baked food, etc., can solve problems such as easy to be affected by moisture, single taste, fragile stone buns, etc., achieve a salty taste, improve the taste, and solve the fear of extrusion Effect

Inactive Publication Date: 2016-09-28
孙卫国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the embodiments of the present invention is to provide a method for making Shizimo, which aims to solve the problems that Shizimo made by traditional methods is fragile, has a single taste, and is easy to be affected by moisture

Method used

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  • Cobblestone steamed bread making method

Examples

Experimental program
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Effect test

Embodiment 1

[0031] Step 1. Take 2000 parts of all-purpose flour, 30 parts of salt, 250 parts of roasted peanut kernels, 100 parts of fried sunflower seeds, 14 parts of yeast powder, and 12 parts of cumin, and add them to the dough mixer, and add them at a uniform speed 300 parts of vegetable oil and 1200 parts of drinking water at 15 degrees Celsius are added while stirring until drinking water and vegetable oil are all added.

[0032] Step 2, add 400 parts of flour and 250 parts of vegetable oil, stir while adding, and continue stirring for 10 minutes after adding;

[0033] Step 3. Take out the reconciled noodles from the dough mixer, and ferment for 40 minutes at a room temperature of 24 degrees Celsius; drying;

[0034] Step 4. Knead the fermented noodles by hand until the surface is smooth, and cut it into several equal parts, each weighing 150g;

[0035] Step 5. Knead each piece of dough into a ball by hand, and use a rolling pin to roll the dough into a cake shape with a thickness...

Embodiment 2

[0040] On the basis of Example 1, step 1 takes 3000 parts of flour, 340 parts of salt, 350 parts of roasted peanut kernels, 200 parts of fried sunflower seeds, 24 parts of yeast powder, and 18 parts of fennel. Noodle machine, add 400 parts of vegetable oil and 1500 parts of drinking water at 30 degrees Celsius at a uniform speed at the same time, stir while adding, until drinking water and vegetable oil are all added.

[0041] Step 2, add 600 parts of flour and 350 parts of vegetable oil, stir while adding, and continue stirring for 20 minutes after adding;

[0042] Step 3. Take out the reconciled noodles from the dough mixer, and ferment for 60 minutes at a room temperature of about 24 degrees Celsius; during the fermentation, take stones (about 10-15mm in diameter with a smooth surface) to wash and dry;

[0043] Step 4. Knead the fermented noodles by hand until the surface is smooth, and cut into several equal parts, each weighing about 150g;

[0044] Step 5. Knead each pie...

Embodiment 3

[0049] On the basis of Example 1, step 1 takes 2500 parts of flour, 35 parts of salt, 300 parts of roasted ground peanuts, 150 parts of fried sunflower seeds, 20 parts of yeast powder, and 15 parts of cumin. Noodle machine, add 350 parts of vegetable oil and 1350 parts of drinking water at a room temperature of about 24 degrees Celsius at the same time, and stir while adding until the drinking water and vegetable oil are all added.

[0050] Step 2, add 500 parts of flour and 300 parts of vegetable oil, and continue stirring for 15 minutes after adding;

[0051] Step 3. Take out the reconciled noodles from the dough mixer, and ferment for 50 minutes at a room temperature of about 24 degrees Celsius; during the fermentation period, take stones (about 10-15mm in diameter with a smooth surface) to wash and dry in the sun ;

[0052] Step 4. Knead the fermented noodles by hand until the surface is smooth, and cut into several equal parts, each weighing 150g;

[0053] Step 5. Knead...

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Abstract

The invention discloses a cobblestone steamed bread making method. The method comprises the steps that firstly, flour, salt, baked crushed peanut kernels, stir-fried sunflower seed kernels, yeast powder and fennel are taken to be added into a dough mixer, vegetable oil and drinking water at the temperature of 11 DEG C to 30 DEG C are simultaneously added at the constant speed, and stirring is conducted while the vegetable oil and the drinking water are added; secondly, an appropriate amount of the flour and the vegetable oil are added again, and stirring is continuously conducted for 10 min to 20 min; thirdly, mixed dough is taken out of the dough mixer to be fermented; fourthly, the fermented dough is cut into a plurality of equal parts; fifthly, each part of the dough is rolled into a cake with the thickness of 8 mm to12 mm through a rolling pin; sixthly, cobblestones are put into an electric griddle to be heated; seventhly, the rolled cakes are put into the electric griddle in which the cobblestones are laid, the electric griddle is covered with a griddle cover, heating is conducted for 15 minutes, the cakes are turned over to the other sides, and then baking is conducted for 5 minutes. According to the cobblestone steamed bread making method, by increasing the thickness of cobblestone steamed bread, the problems that the cobblestone steamed bread is prone to extrusion and moisture are solved; by increasing the diversity of the raw materials, the mouthfeel is improved; by increasing the using amount of the vegetable oil, the baked cobblestone steamed bread is more attractive in color and luster.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making stone buns. Background technique [0002] Shizimo is an ancient Han-style snack in Shaanxi. It is named after the cake is baked on heated stones. Because of its long history and primitive processing methods, it is called the living fossil in my country's food. However, because the traditional stone buns are thin, fragile, and the ingredients are relatively single, they can no longer satisfy people's pursuit of high quality or diverse tastes in today's society. During the storage process, the traditional Shizimo is afraid of being squeezed, and it is easy to be crushed if you are not careful, and it takes up a lot of space. If it is not stored properly, it will easily cause the Shizimo to get wet, which will seriously affect the taste. Contents of the invention [0003] The purpose of the embodiments of the present invention is to provid...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
CPCA21D13/00A21D2/36A21D2/364
Inventor 孙卫国
Owner 孙卫国
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