阅读说明：本技术 一种披萨加工工艺 (Pizza processing technology ) 是由 周潇曦 于 2018-08-22 设计创作，主要内容包括：本发明公开了一种披萨加工工艺,包括将以下重量份的原料：面粉260～300份；火龙果200～420份；水160～180份；奶酪200～220份；奶油10～20份；糖30～60份；食盐5～7份；干酵母3～7份混合制成披萨的方法。本发明制备的披萨热量低、营养丰富且均衡、易消化、软韧适中,同时,制备工艺简单,能够实现规模化生产。(The invention discloses a pizza processing technology, which comprises the following raw materials in parts by weight: 260-300 parts of flour; 200-420 parts of dragon fruit; 160-180 parts of water; 200-220 parts of cheese; 10-20 parts of cream; 30-60 parts of sugar; 5-7 parts of salt; a method for preparing pizza by mixing 3-7 parts of dry yeast. The pizza prepared by the invention has the advantages of low heat, rich and balanced nutrition, easy digestion, moderate softness and toughness, simple preparation process and capability of realizing large-scale production.)

1. A pizza processing technology is characterized by comprising the following steps:

step 1): weighing 200-220 parts of cheese; 30-60 parts of sugar; adding 3-7 parts of dry yeast into 160-180 parts of water, uniformly stirring to obtain fermentation liquor, slowly pouring the uniformly stirred fermentation liquor into 260-300 parts of flour, and kneading into dough;

step 2): adding 10-20 parts of cream and 5-7 parts of salt into the dough obtained in the step 1), kneading until the dough is smooth, and fermenting;

step 3): making the fermented dough into a cake bottom;

step 4): laying the cake bottom on a pizza bottom net, and then laying 200-420 parts of dragon fruits to obtain a finished pizza;

step 5): putting the finished pizza prepared in the step 4) into a baking tray, and sending into an oven for high-temperature baking.

2. The pizza process according to claim 1, wherein the fermentation temperature of the step 2) is 2-6 deg.C, and the fermentation time is 24-72 h.

3. The pizza processing process according to claim 1, wherein the baking temperature of the high-temperature baking in step 5) is 250-290 ℃, and the baking time is 3-15 min.

Technical Field

The invention belongs to the field of food preparation methods, and particularly relates to a pizza processing technology.

Background

Pizza is a food originated from Italian, and is generally prepared by covering tomato sauce, cheese and other ingredients on fermented round-shaped cake, and baking with oven. With the emphasis on balanced dietary nutrition, the traditional pizza has difficulty in meeting the requirements of people.

Disclosure of Invention

The invention aims to provide a pizza processing technology for improving the production efficiency.

The invention is realized by the following technical scheme: a pizza processing technology comprises the following steps:

step 1): weighing 200-220 parts of cheese; 30-60 parts of sugar; adding 3-7 parts of dry yeast into 160-180 parts of water, uniformly stirring to obtain fermentation liquor, slowly pouring the uniformly stirred fermentation liquor into 260-300 parts of flour, and kneading into dough;

step 2): adding 10-20 parts of cream and 5-7 parts of salt into the dough obtained in the step 1), kneading until the dough is smooth, and fermenting;

step 3): making the fermented dough into a cake bottom;

step 4): laying the cake bottom on a pizza bottom net, and then laying 200-420 parts of dragon fruits to obtain a finished pizza;

step 5): putting the finished pizza prepared in the step 4) into a baking tray, and sending into an oven for high-temperature baking.

The pitaya has extremely high nutritional value, and the pulp contains a large amount of starch, sugar, fat, carbohydrate and protein, and also contains various vitamins such as vitamin B1, vitamin B2 and vitamin C and rich mineral substances such as calcium, iron, magnesium, phosphorus, zinc and the like, so that the pitaya is a tropical pitaya with high and balanced nutritional density. The pizza of the invention changes the characteristics of high calorie, unbalanced nutrition and difficult digestion of the traditional pizza, and the prepared pitaya pizza has low calorie, rich and balanced nutrition and easy digestion.

Detailed Description