Production process of pre-fermented quick-frozen baguette

A production process and pre-fermentation technology, which are applied in the field of production process of pre-fermented quick-frozen baguettes to achieve the effects of reducing transportation cost and labor cost, soft taste and unique flavor

Inactive Publication Date: 2019-05-03
北京瑞家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there are many reports on the production methods of quick-frozen dumplings and quick-frozen glutinous rice balls, but there is no relevant report about making pre-fermented quick-frozen baguettes at present.

Method used

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  • Production process of pre-fermented quick-frozen baguette
  • Production process of pre-fermented quick-frozen baguette
  • Production process of pre-fermented quick-frozen baguette

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1: a kind of production technology of prefermented quick-frozen baguette, comprises the following steps:

[0049] Step 1: Add water, edible salt, and bread improver into the mixing container, then add bread flour, white noodles, yeast, and vegetable oil, and stir for 10 minutes to obtain dough. The center temperature of the dough is 16°C±1°C;

[0050] Step 2: Divide the dough into balls, knead it into a column shape by hand, put it on the table, cover the surface with a plastic film, and let it rest for 10 minutes to obtain a column-shaped dough;

[0051] Step 3, using baguette molds to knead the cylindrical dough into predetermined specifications and shapes to obtain raw embryos;

[0052] Step 4, place the raw embryos neatly on the baking tray, and put the baking tray on the grill cart;

[0053] Step 5. Push the grill trolley into the proofing room for proofing. The proofing temperature is 33°C, the humidity is 75%, and the time is 90 minutes. When the gree...

Embodiment 2

[0064] Embodiment 2: a kind of production technology of pre-fermented quick-frozen baguette, the difference with embodiment 1 is, comprises the following steps:

[0065] Step 1: Add water, edible salt, and bread improver into the mixing container, then add bread flour, white noodles, yeast, and vegetable oil, and stir for 10 minutes to obtain dough. The center temperature of the dough is 20±1°C;

[0066] Step 2: Divide the dough into balls, knead it into a column shape by hand, put it on the table, cover the surface with plastic film, and let it rest for 15 minutes to obtain a column-shaped dough;

[0067] Step 3, using baguette molds to knead the cylindrical dough into predetermined specifications and shapes to obtain raw embryos;

[0068] Step 4, place the raw embryos neatly on the baking tray, and put the baking tray on the grill cart;

[0069] Step 5. Push the grill trolley into the proofing room for proofing. The proofing temperature is 34±1°C, the humidity is 85±1%, and...

Embodiment 3

[0072] Embodiment 3: a kind of production technology of pre-fermented quick-frozen baguette, differs from embodiment 1 in that, comprises the following steps:

[0073] Step 1: Add water, edible salt, and bread improver into the mixing container, then add bread flour, white noodles, yeast, and vegetable oil, and stir for 10 minutes to obtain dough. The center temperature of the dough is 26±1°C;

[0074] Step 2: Divide the dough into balls, knead it into a column shape by hand, put it on the table, cover the surface with plastic film, and let it rest for 20 minutes to obtain a column-shaped dough;

[0075] Step 3, using baguette molds to knead the cylindrical dough into predetermined specifications and shapes to obtain raw embryos;

[0076] Step 4, place the raw embryos neatly on the baking tray, and put the baking tray on the grill cart;

[0077] Step 5. Push the grill trolley into the proofing room for proofing. The proofing temperature is 35±1°C, the humidity is 99%, and the...

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Abstract

The invention discloses a production process of pre-fermented quick-frozen baguette, and relates to the technical field of food processing. The process comprises the following steps: step 1, uniformlymixing raw materials with stirring to obtain dough; step 2, dividing the dough into a spherical shape, manually kneading the dough into a long column shape, stacking dough columns on a table top, covering the surface with a plastic film, and performing standing for relaxing so as to obtain column-shaped dough; step 3, twisting the column dough into a predetermined size and shape by using a baguette mold so as to obtain raw blanks; step 4, placing the raw blanks neatly on a baking tray, and placing the baking tray on a grill car; step 5, pushing the grill car into a proofing room for proofing;step 6, cutting a number of oblique slits in the same direction on the surface of the proofed raw blanks, and sending the blanks into an oven for baking so as to obtain the finished product; and step7, taking out and naturally cool the finished product to 37 DEG C or below, sending the finished product to a quick-freezer at -35 DEG C or below for freezing, and performing packaging when the center temperature of the finished product reaches -3 DEG C. The process shortens the processing time of the store, and the baguette has a unique flavor and a soft mouth feel after baking.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, it relates to a production process of pre-fermented quick-frozen French baguette. Background technique [0002] French baguette (Baguette) is one of the most traditional French bread, rich in nutrition. The representative of French bread is "stick bread", and the original meaning of baguette is a long strip of gems. The recipe for French baguettes is very simple, using only four basic ingredients: flour, water, salt and yeast, usually no sugar, no milk powder, no or almost no oil, unbleached wheat flour, and no preservatives. In terms of shape and weight, each piece is 76cm long and 250g in weight. It is also stipulated that there must be 5 slits in the oblique cut to be standard. [0003] Quick-frozen food is a low-temperature product that takes the food that needs to be quick-frozen after proper treatment, quick freezing, low-temperature storage, and delivers it to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D15/02
Inventor 刘毅佟棣李震玲崔月朱齐喜盛欣欣
Owner 北京瑞家食品有限公司
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