Process for making multi-taste shredded bread

A production process and multi-flavor technology, which is applied in the processing of dough, baking, baked food, etc., can solve the problems of lack of muscle in the internal organization, consumer fatigue, and unfavorable market promotion, so as to avoid eating fatigue and taste better. , the effect of improving taste

Inactive Publication Date: 2018-12-14
戴向弟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a manufacturing process of multi-taste shredded bread, which solves the problem that the internal tissue of ordinary shredded bread lacks chewiness, less taste, consumers are prone to eating fatigue, and tearing by hand lacks flavor. The drawing effect is not conducive to the problem of marketing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A process for making multi-taste shredded bread, the multi-taste shredded bread is made up of the following raw materials:

[0029] 180 parts of high-gluten flour; 30 parts of low-gluten flour; 60 parts of whole wheat flour; 5 parts of sugar; 1 part of salt; 3 parts of yeast; 3 parts of eggs; 80 parts of milk; 4 parts of red yeast rice powder; 15 parts of flaky butter; 10 servings of stuffing.

[0030] The specific production steps are as follows:

[0031] (1) Weigh 180 parts of high-gluten flour; 30 parts of low-gluten flour; 60 parts of whole wheat flour; 5 parts of sugar; 1 part of salt; 3 parts of yeast; 3 parts of eggs; 80 parts of milk; red yeast rice powder 4 parts; 15 parts of flaky butter; 10 parts of meat floss filling, red yeast rice powder can be replaced by black tea powder, cocoa powder, matcha powder and purple sweet potato powder, meat floss filling can be replaced by pure fat chocolate beans, soufflé filling, red bean filling, Mango stuffing and Pu ta...

Embodiment 2

[0040] A process for making multi-taste shredded bread, the multi-taste shredded bread is made up of the following raw materials:

[0041] 190 parts of high-gluten flour; 40 parts of low-gluten flour; 70 parts of whole wheat flour; 10 parts of sugar; 2 parts of salt; 4 parts of yeast; 4 parts of eggs; 90 parts of milk; 5 parts of red yeast rice powder; 20 parts of flaky butter; 12 servings of stuffing.

[0042] The specific production steps are as follows:

[0043] (1) Weigh 190 parts of high-gluten flour; 40 parts of low-gluten flour; 70 parts of whole wheat flour; 10 parts of sugar; 2 parts of salt; 4 parts of yeast; 4 parts of eggs; 90 parts of milk; red yeast rice powder 5 parts; 20 parts of flaky butter; 12 parts of meat floss filling, red yeast rice powder can be replaced by black tea powder, cocoa powder, matcha powder and purple sweet potato powder, meat floss filling can be replaced by pure fat chocolate beans, soufflé filling, red bean filling, Mango stuffing and P...

Embodiment 3

[0052] A process for making multi-taste shredded bread, the multi-taste shredded bread is made up of the following raw materials:

[0053] 200 parts of high-gluten flour; 50 parts of low-gluten flour; 80 parts of whole wheat flour; 15 parts of sugar; 3 parts of salt; 5 parts of yeast; 5 parts of eggs; 100 parts of milk; 6 parts of red yeast rice powder; 15 servings of stuffing.

[0054] The specific production steps are as follows:

[0055] (1) Weigh 200 parts of high-gluten flour, high-gluten flour, 50 parts of low-gluten flour, 80 parts of whole wheat flour, 15 parts of sugar, 3 parts of salt, 5 parts of yeast, 5 parts of eggs, and 100 parts of milk according to the parts by mass; 6 parts of red yeast rice powder; 25 parts of flaky butter; 15 parts of meat floss filling, red yeast rice powder can be replaced by black tea powder, cocoa powder, matcha powder and purple sweet potato powder, meat floss filling can be replaced by pure fat chocolate beans, soufflé filling, Red b...

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PUM

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Abstract

The invention relates to the technical field of food production and processing, and discloses a process for making multi-taste shredded bread. The process for making the multi-taste shredded bread iscomposed of the following raw materials: 180-200 parts of high-gluten flour; 30-50 parts of low-gluten flour; 60-80 parts of whole wheat flour; 5-15 parts of granulated sugar; 1-3 parts of salt; 3-5 parts of yeast; 3-5 parts of eggs; 80-100 parts of milk; 4-6 parts of red rice powder; 15-25 parts of sheet-shaped butter; and 10-15 parts of minced meat. According to the process for making the multi-taste shredded bread, the minced meat, pure fat chocolate beans, butter biscuit filling, red bean filling, mango filling, Colocasia esculenta and paste are used to make the multi-taste shredded bread;the taste of the shredded bread is improved, the consumption fatigue of the consumer due to the less taste of the shredded bread can be avoided, market promotion of the shredded bread is facilitated,the sales volume is increased, and the economic development of the enterprise is accelerated.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a production process of multi-taste shredded bread. Background technique [0002] Bread is also written as 麺包. It is a kind of food made by grinding and heating five grains. It uses wheat flour as the main raw material, yeast, eggs, oil, sugar and salt as auxiliary materials, and is mixed with water to make dough. After division, There are many types of baked food processed by processes such as forming, proofing, baking and cooling, and shredded bread is one of them. [0003] Shredded bread is a kind of well-known bread, which is an indispensable food in dietary life. Most of them are in the shape of round cakes and are made through a series of baking processes. Many deficiencies, for example, the internal tissue of the finished shredded bread lacks chewiness and less taste, consumers are prone to eating fatigue, and the lack of drawing effect when shredde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/366A21D13/31A21D13/38
Inventor 戴向弟
Owner 戴向弟
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