Production process of multi-layer frozen dough directly baked in frozen state
A technology for freezing dough and production process, which is applied in the directions of dough ready to be served, baking, baking mixture, etc., can solve the problem of long operation time and processing time, time-consuming 5-72 hours, and fermentation time requiring 1-2 hours hours, cumbersome and other problems, to achieve the effect of reducing process steps and waiting time, easy control of the production process, and simple and easy process
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Embodiment 1
[0061] The production technology of the multi-layer frozen dough directly baked under the freezing state comprises the following process steps,
[0062] The main dough making step is to mix the noodles in the noodle tank, stir in the noodle tank at a slow speed for 4 to 20 minutes, stir until it forms a ball to obtain the main dough, and stir until the main dough expands by 8 to 13%. During the mixing process, control the main dough The temperature is 10-25°C. Specifically, choose one of the following three formulas and put all the ingredients into the noodle tank according to the formula, then stir slowly for 6-10 minutes, the speed of slow stirring is 90-100 rpm, and stir until it forms a ball to obtain the main dough. and stir until the main dough expands by about 10%.
[0063] The first recipe for making the main dough,
[0064]
[0065]
[0066] The second recipe for making the main dough,
[0067]
[0068] Compared with the first formula, 1.5-2.5% gluten is a...
Embodiment 2
[0093] The production process of the multi-layer frozen dough directly baked in the frozen state, the main steps of this embodiment are the same as those of Embodiment 1, and will not be repeated here. The difference is that the dough is seeded before the main dough making step. The production steps, the noodle production steps select self-made primers or industry-use primers to make noodle seeds, as follows.
[0094] Noodle making steps: use self-made primers to make noodles, choose one of the following two recipes and put all the ingredients into the noodle tank according to the recipe, then stir slowly for 4 to 20 minutes until the dough expands by about 10%, and the dough temperature is 20~ 28°C, seal the envelope in a container with a volume about 5 times the dough volume for 2-4 hours, until a small amount of air bubbles appear, then store it in a fresh-keeping store at a temperature of 0-8°C for future use, and obtain Noodles; the storage time of noodles in the fresh-ke...
Embodiment 3
[0103] The production process of the multi-layer frozen dough directly baked in the frozen state, the main steps of the present embodiment are the same as those of the first or second embodiment, and will not be repeated here. The difference is that
[0104] Main dough making steps;
[0105] block step;
[0106]For the first freezing step, the temperature of the freezer is controlled at about -18°C. Choose one of the following three freezing methods according to actual production needs. The first freezing step uses a different production method, and the subsequent steps correspond to different process steps.
[0107] (1), the rapid production method, the freezing time is 15 minutes to 4 hours, the rapid production method is suitable for rapid continuous production, the production speed is fast, and the production steps, time and process are the least;
[0108] (2) Convenient production mode, the freezing time is 4 to 48 hours; the convenient production mode has the characteri...
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