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Soup and preparation method thereof as well as toast and preparation method thereof
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A production method and a technology for soup seeds, which are applied in the fields of soup seeds and preparation, toast and preparation, can solve the problems of loss of toast bread and difficulty in eating, and achieve the effects of preventing toast from aging, preventing aging and increasing flavor.
Pending Publication Date: 2021-07-27
武汉市玫隆皇冠食品有限公司
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Abstract
Description
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[0003] Freshly baked toast bread is soft and elastic, and it tastes soft when eaten within the freshness period. However, after 3 days of storage, the toast bread loses its soft and elastic taste and is difficult to eat
Method used
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Embodiment 1
[0047] The embodiment of the present application discloses a method for preparing a soup seed, comprising the following steps:
[0048] Pour 100g of 90°C hot water into 200g of bread flour, stir and mix evenly. When stirring, first stir at a stirring speed of 45r / min for 3 minutes, then at a stirring speed of 90r / min for 2 minutes and stop when the temperature of the mixture is 80°C. Stir, after the stirring is completed, first cool to 24°C, and then seal and refrigerate for 10h at -2°C to obtain soup seeds;
[0049]The embodiment of the present application also discloses a kind of soup, which is prepared by the above-mentioned method.
Embodiment 2
[0051] The embodiment of the present application discloses a preparation method of soup seeds, comprising the following steps:
[0052] Pour 200g of 90°C hot water into 100g of bread flour and mix well. When stirring, first stir at a stirring speed of 45r / min for 3min, then stir at a stirring speed of 90r / min for 2min until the temperature of the mixture reaches 80°C. Stir, and cool to 24°C after stirring, and then seal and refrigerate at -2°C for 10 hours to obtain soup seeds;
[0053] The embodiment of the present application also discloses a kind of soup, which is prepared by the above-mentioned method.
Embodiment 3
[0055] The embodiment of the present application discloses a preparation method of soup seeds, comprising the following steps:
[0056] Pour 150g of 90°C hot water into 150g of bread flour and mix well. When stirring, first stir at a stirring speed of 45r / min for 3 minutes, then stir at a stirring speed of 90r / min for 2 minutes until the temperature of the mixture reaches 80°C. Stir, and cool to 24°C after stirring, and then seal and refrigerate at -2°C for 10 hours to obtain soup seeds;
[0057] The embodiment of the present application also discloses a kind of soup, which is prepared by the above-mentioned method.
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Abstract
The invention relates to a soup and a preparation method thereof as well as toast and a preparation method thereof, and relates to the field of toast breads. The preparation method of the soup comprises the steps that hot water and bread flour are stirred and mixed in proportion, and after stirring is completed, the mixture is cooled and then sealed and refrigerated to obtain the soup. The toast is prepared from the following raw materials: toast powder, fresh yeast, white granulated sugar, edible salt, skim milk powder, condensed milk, water, medium dough, soup and stirred oil. The making method of the toast comprises the following steps: making the medium dough, making main dough, cutting the dough, fermenting and baking. According to the invention, the softness and moisture retention of the bread are effectively improved.
Description
technical field [0001] The present application relates to the field of toast bread, in particular to a kind of soup and a preparation method, toast and a preparation method. Background technique [0002] Toast is a canned bread made from a rectangular toasted can with or without a lid. Toast is a kind of common food, which is loved by people because of its delicious taste and convenience. "Soup seeds" means warm noodles or thin noodles in Japanese. The soup seed is added with other materials for bread, and the bread made by stirring, fermenting, shaping and baking is called soup seed bread. The biggest difference between soup-type bread and other breads is that starch gelatinization increases water absorption, so the bread's texture is soft and elastic, which can delay aging and cater to modern tastes. [0003] Freshly baked toast bread is soft and elastic. It has a soft taste when eaten within the fresh-keeping period. However, after 3 days of storage, the toast bread lo...
Claims
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Application Information
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