Formula and manufacturing technology for making pizzas by using raw milk

Abstract

The present invention relates to the technical field of food processing, in particular to a formula and a manufacturing technology for making pizzas by using raw milk. The formula comprises the following components: 10 kg of medium-gluten flour, 6,650-7,350 ML of raw milk and 10-30 g of seasoning powder. The technology comprises: changing a traditional technology, putting a pizza base on a bakingtray to be baked with a cover for 5-15 minutes, so as to control uniform heating of the whole pizza base with a temperature less than or equal to 85 DEG C. In a making process of the pizza, excessiveloss of vitamins, beneficial bacteria and nutritional ingredients of the raw milk contained in a pizza crust is avoided, so that the pizza crust has more healthy characteristics and greatly improved quality.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a recipe for making pizza with raw milk and a manufacturing process thereof. Background technique [0002] Under the prior art, for the production of the main raw material of pizza, pizza, that is, the crust, the conventional water and flour processing method is generally adopted, the processing raw materials are simple, and the processing technology is simple baking, and due to the high temperature baking , Most of the nutrients will be lost during the baking process, resulting in low nutritional value of the final pie crust, which cannot meet the higher consumption needs of consumers. Contents of the invention [0003] In order to solve the problems of the prior art, the present invention provides a formula and a production process for making pizza with raw milk. During the production of the product, beneficial bacteria such as vitamins contained in the raw milk and ...

AI Technical Summary

Problems solved by technology

[0002] Under the prior art, for the production of the main raw material of pizza, pizza, that is, the crust, the conventional water and flour processing method is generally adopted, the processing raw materials are simple, and the processing technology is simple baking, and due to the high temperature baking , most of the nutrients will be lost during the baking process, resulting in low nutritional value of the final cake, unable to meet the higher consumption needs of consumers