Making method of flaky dried meat floss bread

Abstract

The invention discloses a making method of flaky dried meat floss bread. The making method comprises the following steps of making dough, performing freezing, making puff pastry, performing freezing for the second time, performing shaping, applying jam, adding dried meat floss, performing leavening and baking and the like. The dried meat floss of which the water ratio is 12-15% and the dough are baked, so that the condition that in the baking process, the bread is roasted to be burnt can be avoided, and baking is further performed for dehydrating. The dried meat floss is fluffy, crisp and fragrant, and melts when being put in mouths. The meat fragrance and part of fat of the dried meat floss infiltrate into and merge into the bread, so that good combination and collocation can be obtained.A secondary freezing manner is adopted for processing the dried meat floss bread, so that the bread can be well shaped, the shaping effect is good, subsidence is not liable to cause, and good model can be guaranteed. A processing manner that jam is firstly applied, then rolling is performed, and then the jam is applied once again, is adopted, so that the mouth feel of the jam and the mouth feel of the bread can be well merged, and the effect of being free from layering can be achieved.

Description

technical field [0001] The invention relates to the technical field of food processing technology, in particular to a method for making crispy pork floss bread. Background technique [0002] Bread is a kind of fermented baked food. It is made of flour, yeast, salt and water as the basic raw materials. It is added with appropriate amount of sugar, oil, eggs, milk and other auxiliary materials. It is stirred and made into dough, and then fermented, shaped and proofed A type of convenience food made by post-baking or frying, it is a type of pastry, and it is also one of the important noodle foods in my country. Because it is easy to mechanize and mass-produce, convenient to eat, easy to be digested and absorbed by the human body, high nutritional value, and wide adaptability to consumer demand, it is deeply loved by people. However, the traditional bread nutrition and taste are relatively single, which cannot meet the increasing consumption demand of people. Bread has changed ...

AI Technical Summary

Problems solved by technology

Although there are traditional meat floss breads, due to the fluffy structure of the meat floss and the bread cannot be well integrated, the meat floss tends to burn and become mushy when the bread is baked crispy, and when the bread is not baked to a suitable level, its moisture content is too high and it is easy to collapse and become soft. Rotten, and the storage time is shortened