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Rattan pepper beef bread and production method thereof

A technology for beef with green pepper and a production method, which is applied in baking methods, dough treatment, pre-baked dough treatment, etc., can solve the problems of a lot of fat content, singleness, and low nutritional value, so as to delay aging, improve nutritional value, The effect of enhancing market competitiveness

Pending Publication Date: 2021-11-12
北京原麦山丘食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the taste of bread is mostly salty and sweet, and the bread with fillings, whether salty or sweet, has a lot of fat content, too much sugar, and has been delicately processed, so its nutritional value is not high.

Method used

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  • Rattan pepper beef bread and production method thereof
  • Rattan pepper beef bread and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The rattan pepper beef bread according to the embodiment of the present invention consists of dough, fillings and surface decorations, and the components of the dough, fillings and surface decorations are shown in Table 1-3.

[0032] Table 1 Dough Components

[0033]

[0034]

[0035] Table 2 stuffing components

[0036] serial number name Dosage (grams) percentage(%) 1 Beef with rattan pepper 250 25.0％ 2 Original diced beef 120 12.0％ 3 white bean paste 100 10.0％ 4 mayonnaise 80 8.0％ 5 Original meat floss 80 8.0％ 6 Light cream 40 4.0％ 7 cheese slices 24 2.4％ 8 Coffee Kernel Chili Powder 2 0.2％ 9 Pepper powder 2 0.2％

[0037] Table 3 surface decoration material components

[0038] serial number name Dosage (grams) percentage(%) 1 cheese powder 60 6.0％ 2 whole egg liquid 12 1.2％ 3 red bell pepper powder 20 2.0％

[0039] The producti...

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PUM

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Abstract

The invention discloses rattan pepper beef bread and a production method thereof. The rattan pepper beef bread comprises the following components in parts by weight: 1000 parts of flour, 650 parts of water, 200 parts of seed liquid, 70 parts of eggs, 60 parts of butter, 60 parts of white granulated sugar, 80 parts of cheese powder, 20 parts of yeast, 15 parts of edible salt, 10 parts of red pepper powder, 5 parts of caffeine kernel chili powder, 250 parts of rattan pepper beef, 120 parts of original diced beef, 100 parts of white bean paste, 80 parts of mayonnaise, 80 parts of original dried meat floss, 40 parts of unsalted butter, 24 parts of cheese slices, 2 parts of caffeine kernel chili powder and 2 parts of sichuanese peppercorn powder. According to the rattan pepper beef bread and the production method thereof in the invention, the rattan pepper beef and the cheese slices are combined; furthermore, the stuffing such as the beef granules, the white bean paste, the mayonnaise and the original dried meat floss is added, so that a product accepted and accepted by consumers is made; therefore, the diet requirements of people with different tastes are met; different taste bud experiences are brought to the consumers; and the market competitiveness of the product is improved.

Description

technical field [0001] The invention relates to the technical field of bread production, in particular to a rattan pepper beef bread and a production method thereof. Background technique [0002] Bread is a food made from five grains milled and heated. It uses wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. It is processed by baking, cooling and other processes. The main difference between bread and biscuits, cakes and other foods is that bread has a unique flavor and puffy structure after fermentation. Compared with steamed buns and rice, bread is more convenient to eat and can maintain a good taste and flavor within a few days. The packaging is simple, easy to carry, and easy to circulate. [0003] However, the taste of bread is mostly salty and sweet, and the bread with fillings, whether salty or sweet, has a lot of fat content, too much sugar, and has been processed delicately, so its nutritional value is not high. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/34A21D8/02A21D8/06
CPCA21D2/36A21D2/34A21D2/362A21D8/06A21D8/02
Inventor 王小勇付立娟
Owner 北京原麦山丘食品有限公司