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Yak dried meat floss toast bread and making process thereof

The technology of yak meat and meat floss is applied in the field of yak meat floss toast bread and its production technology, which can solve the problems of affecting bread consumption, taste fatigue and the like, and achieve the effects of good taste, moist taste and simple production process

Pending Publication Date: 2021-11-26
SICHUAN PIAOXIANGJU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a kind of yak meat floss toast bread and its production process, to solve the problem that the bread tastes more in the prior art, but long-term consumption is still easy to form taste fatigue, which affects the consumption of bread, and it is urgent to develop new bread products. Technical issues to meet the needs of the market

Method used

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  • Yak dried meat floss toast bread and making process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] A kind of manufacturing process of yak meat floss toast bread, comprises the following steps:

[0062] (1) Make seed dough

[0063] A1. Production liquid type:

[0064] ① Weighing: 1000g high-gluten flour, 1000g drinking water, 7g dry yeast;

[0065] ② Dissolve the dry yeast with 50g of drinking water to obtain yeast liquid;

[0066] ③Add the yeast liquid and the remaining drinking water into the high-gluten flour, and stir well to form a liquid dough;

[0067] ④Put the liquid seed dough into the container and cover it, then put it in the refrigerator, the refrigeration temperature is controlled at 2-7°C; the refrigeration time is more than 12 hours;

[0068] A2. Making hot seeds:

[0069] ① Weighing: 1000g high-gluten flour, 100g white sugar, 10g salt, 900g drinking water;

[0070] ②Boil the drinking water and keep the water temperature above 90 degrees;

[0071] ③ Add boiled drinking water to the high-gluten flour and stir quickly;

[0072] ④ Add salt and white...

Embodiment 2

[0120] A kind of manufacturing process of yak meat floss toast bread, comprises the following steps:

[0121] (1) Make seed dough

[0122] A1. Production liquid type:

[0123] ① Weighing: 1100g high-gluten flour, 900g drinking water, 8g dry yeast;

[0124] ② Dissolve the dry yeast with 50g of drinking water to obtain yeast liquid;

[0125] ③Add the yeast liquid and the remaining drinking water into the high-gluten flour, and stir well to form a liquid dough;

[0126] ④Put the liquid seed dough into the container and cover it, then put it in the refrigerator, the refrigeration temperature is controlled at 2-7°C; the refrigeration time is more than 12 hours;

[0127] A2. Making hot seeds:

[0128]① Weighing: 1100g high-gluten flour, 90g white sugar, 11g salt, 950g drinking water;

[0129] ②Boil the drinking water and keep the water temperature above 90 degrees;

[0130] ③ Add boiled drinking water to the high-gluten flour and stir quickly;

[0131] ④ Add salt and white su...

Embodiment 3

[0179] A kind of manufacturing process of yak meat floss toast bread, comprises the following steps:

[0180] (1) Make seed dough

[0181] A1. Production liquid type:

[0182] ① Weighing: 900g high-gluten flour, 1100g drinking water, 6g dry yeast;

[0183] ② Dissolve the dry yeast with 50g of drinking water to obtain yeast liquid;

[0184] ③Add the yeast liquid and the remaining drinking water into the high-gluten flour, and stir well to form a liquid dough;

[0185] ④Put the liquid seed dough into the container and cover it, then put it in the refrigerator, the refrigeration temperature is controlled at 2-7°C; the refrigeration time is more than 12 hours;

[0186] A2. Making hot seeds:

[0187] ① Weighing: 900g high-gluten flour, 110g white sugar, 9g salt, 850g drinking water;

[0188] ②Boil the drinking water and keep the water temperature above 90 degrees;

[0189] ③ Add boiled drinking water to the high-gluten flour and stir quickly;

[0190] ④ Add salt and white su...

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Abstract

The invention discloses yak dried meat floss toast bread and a making process thereof. The yak dried meat floss toast bread is made from the following raw materials in parts by weight: main flour and auxiliary materials, wherein the main flour comprises the following components in parts by weight: 350-450 parts of high gluten flour, 120-160 parts of white granulated sugar, 14-16 parts of table salt, 12-14 parts of dry yeast, 4-6 parts of a bread improver, 320-340 parts of custard bun, 290-310 parts of poolish, 740-760 parts of allnight bun, 290-310 parts of butter, 590-610 parts of eggs, 50-70 parts of a compound pastry emulsifier, and 40-60 parts of pure milk; and the auxiliary materials comprise the following components in parts by weight: 70-90 parts of red bean stuffing, 40-50 parts of yak dried meat floss stuffing, 18-24 parts of salad dressing, and 90-110 parts of eggs. In the eating process, the yak dried meat floss toast bread disclosed by the invention has relatively good crisp feeling and rich natural fragrance of yak dried meat floss, is moist in taste and soft in dough, and enables the compound taste of the whole product to be relatively strong.

Description

technical field [0001] The invention relates to the field of food, in particular to a yak meat floss toast bread and a production process thereof. Background technique [0002] Bread is also written as 麺包, a food made by grinding and heating five grains (usually wheat). Baked food made from wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. [0003] Among the nutritional components of bread, there are protein, fat, carbohydrates, a small amount of vitamins, minerals such as calcium, potassium, magnesium, zinc, and B vitamins; generally speaking, starch sugar accounts for about 60% of the nutritional composition of bread, and protein about 10%. Bread is a food that is relatively easy to digest and absorb. It is very convenient to eat and carry. It is very popular in daily life, especially in the West. But along with the raising of people's living standard, people also relatively improve to health requirement, and the nutrition of existing bread can't...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/22A21D13/28
CPCA21D13/22A21D13/28
Inventor 易碧如李光勇杨文强
Owner SICHUAN PIAOXIANGJU FOOD