阅读说明：本技术 一种多口味披萨及其制备方法 (Multi-taste pizza and preparation method thereof ) 是由 王文胜 于 2021-07-30 设计创作，主要内容包括：本发明涉及食品技术领域,尤其是涉及一种多口味披萨及其制备方法。包括披萨面饼,在一张披萨面饼上有多种口味馅料。制备方法包括以下步骤：在面粉中加入酵母、油、鸡蛋和水,搅拌均匀,和成面团；将面团发酵至两倍大,分成大小均匀的小面团,将小面团揉搓光滑,擀成圆形面片,在面片上均匀戳孔,制得披萨饼坯；用隔挡片将饼坯分隔,形成若干区域,根据不同馅料组合,在每个区域分别涂抹相应的酱料,撒上底层奶酪、初始馅料,最后铺上相应的上层奶酪；经过烤制,制得披萨成品。本发明提供了一种多口味比萨,该多口味披萨能够在一张披萨面饼上实现多种口味,防止串味,且口味可根据需求自由组合,食用方便。(The invention relates to the technical field of food, in particular to a multi-taste pizza and a preparation method thereof. Comprises pizza flour cakes, and a piece of pizza flour cake is provided with stuffing with various flavors. The preparation method comprises the following steps: adding yeast, oil, egg and water into flour, stirring uniformly, and kneading into dough; fermenting the dough to twice as large, dividing the dough into small dough with uniform size, kneading the small dough smoothly, rolling the small dough into a circular dough sheet, and uniformly punching holes on the dough sheet to obtain a pizza blank; separating the biscuit by using separating sheets to form a plurality of regions, respectively coating corresponding sauce materials on each region according to different stuffing material combinations, scattering bottom cheese and initial stuffing materials, and finally laying corresponding upper cheese; baking to obtain the final product. The invention provides a multi-taste pizza, which can realize various tastes on a pizza flour cake, prevent tainting of taste, freely combine the tastes according to the needs and is convenient to eat.)

1. A multi-taste pizza is characterized in that the pizza comprises pizza flour cakes, and stuffing with various tastes is simultaneously filled on one pizza flour cake.

2. The multi-flavor pizza according to claim 1, wherein the fillings comprise sauce, initial filling, and cheese, the initial filling comprising one or more of fruit filling, vegetable filling, seafood filling, meat filling.

3. The multi-flavored pizza according to claim 2, wherein the sauce comprises one or more of pizza sauce, Hawaii sauce, spicy sauce, chocolate sauce, barbecue sauce, egg sauce, salad sauce, honey sauce, black pepper sauce, and curry sauce.

4. The multi-flavor pizza according to claim 2, wherein the fruit filling comprises one or more of durian, pineapple, mango, cherry, peach, apple, pear, dragon fruit, papaya, banana, coconut, strawberry; the vegetable stuffing comprises one or more of fructus Lycopersici Esculenti, Bulbus Allii Cepae, Capsici fructus, semen Maydis, semen Phaseoli Radiati, fructus Pruni Pseudocerasi, broccoli, radix Raphani, and Agaricus campestris; the seafood stuffing comprises one or more of shelled shrimp, Loligo chinensis Gray, oyster, Carnis Haliotidis, Lobster, Spanish mackerel, Salmon, and tuna; the meat stuffing comprises one or more of chicken, pork, beef, duck, mutton, bacon, sausage and ham.

5. The multi-flavor pizza according to claim 2, wherein the cheese comprises one or more of yogurt, sweet cheese, salty cheese, plain cheese, and goat cheese.

6. A method for preparing a tasty pizza according to any of claims 1 to 5, comprising the following steps:

adding yeast, oil, eggs and water into flour, uniformly stirring, and kneading into dough;

secondly, fermenting the dough to twice as large, dividing the dough into small dough with uniform size, kneading the small dough smoothly, rolling the dough into a circular dough sheet, and uniformly punching holes on the dough sheet to obtain a pizza blank;

thirdly, separating the cake blank by using separating sheets to form a plurality of areas;

fourthly, according to the combination of different fillings, respectively smearing corresponding sauce materials on each area, scattering the cheese on the bottom layer and the initial filling, and finally paving corresponding cheese on the upper layer;

fifthly, baking to obtain the finished pizza.

7. The method for preparing a tasty pizza according to claim 6, wherein the weight ratio of the flour, the yeast, the oil, the eggs and the water in the step (i) is 800-: 2-5: 20-50: 100-300: 300-600.

8. The method for preparing a tasty pizza according to claim 6, wherein the weight ratio of the sauce, the base cheese, the initial filling, and the topping cheese in the step (iv) is 2-5: 2-4: 10-40: 3-18.

9. The method for preparing a multi-flavor pizza according to claim 6, wherein the baking temperature in step (v) is 160-300 ℃.

10. The method for preparing a tasty pizza according to claim 6, wherein the cooking time in step (v) is 3-20 minutes.

Technical Field

The invention relates to the technical field of food, in particular to a multi-taste pizza and a preparation method thereof.

Background

Pizza is a well-known food for italy, with a source of naebius in italy, which is popular worldwide and has become a popular food product worldwide. The pizza flavor is formed by matching and combining sauce, stuffing and cheese. The traditional pizza has a plurality of tastes, but each pizza usually has only one taste, and the requirements of people are difficult to meet. When people buy pizzas, people often get into the selectivity difficulty in the face of dozens of hundreds of tastes, and if the pizzas with various tastes are needed to be eaten, a plurality of pizzas need to be bought, so that the waste is increased.

Disclosure of Invention

The invention aims to provide a multi-taste pizza, which can realize various tastes on one pizza flour cake, and the tastes can be matched according to the requirements, so that the multi-taste pizza is convenient to eat.

The invention provides a multi-taste pizza, which comprises pizza flour cakes, wherein stuffing with various tastes is simultaneously filled on one pizza flour cake.

Preferably, the filling comprises a sauce, an initial filling and cheese, the initial filling comprises one or more of a fruit filling, a vegetable filling, a seafood filling and a meat filling.

Preferably, the sauce material comprises one or more of pizza sauce, Hawaii sauce, spicy sauce, chocolate sauce, barbecue sauce, egg sauce, salad sauce, honey sauce, black pepper sauce, and curry sauce.

Preferably, the fruit filling comprises one or more of durian, pineapple, mango, cherry, peach, apple, pear, dragon fruit, papaya, banana, coconut meat and strawberry; the vegetable stuffing comprises one or more of fructus Lycopersici Esculenti, Bulbus Allii Cepae, Capsici fructus, semen Maydis, semen Phaseoli Radiati, fructus Pruni Pseudocerasi, broccoli, radix Raphani, and Agaricus campestris; the seafood stuffing comprises one or more of shelled shrimp, Loligo chinensis Gray, oyster, Carnis Haliotidis, Lobster, Spanish mackerel, Salmon, and tuna; the meat stuffing comprises one or more of chicken, pork, beef, duck, mutton, bacon, sausage and ham.

Preferably, the cheese comprises one or more of yogurt, sweet cheese, salty cheese, plain cheese, and goat cheese.

A method for preparing a multi-taste pizza comprises the following steps:

adding yeast, oil, eggs and water into flour, uniformly stirring, and kneading into dough;

secondly, fermenting the dough to twice as large, dividing the dough into small dough with uniform size, kneading the small dough smoothly, rolling the dough into a circular dough sheet, and uniformly punching holes on the dough sheet to obtain a pizza blank;

thirdly, separating the cake blank by using separating sheets to form a plurality of areas;

respectively coating corresponding sauce, spreading bottom cheese and initial stuffing in each area according to different stuffing combinations, and finally spreading corresponding upper cheese;

fifthly, baking to obtain the finished pizza.

Preferably, the weight ratio of the flour, the yeast, the oil, the eggs and the water in the step (i) is 800-: 2-5: 20-50: 100-300: 300-600.

Preferably, the weight ratio of the sauce, the bottom layer cheese, the initial stuffing and the upper layer cheese in the step (iv) is 2-5: 2-4: 10-40: 3-18.

Preferably, the roasting temperature in the step (v) is 160-300 ℃.

Preferably, the roasting time in the fifth step is 3-20 minutes.

The invention has the beneficial effects that:

the invention provides a multi-taste pizza, which can realize various tastes on a pizza flour cake, the tastes can be freely matched according to the demands, the multi-taste pizza has balanced nutrition, rich taste and convenient eating, and the selection of edible pizza is increased.

The invention also provides a preparation method of the multi-taste pizza, wherein the separation blocking sheet is placed on the pizza blank during the preparation, the separation blocking sheet enables a plurality of independent areas to be formed on the pizza blank, the pizzas with different tastes are respectively prepared in different areas, the separation blocking sheet and the pizza are put into an oven for baking, and the separation blocking sheet is taken away after the pizza is baked, so that the mixed taint of the sauce, the stuffing and the cheese with different tastes can be effectively prevented.

The invention is suitable for pizzas with different shapes, is not limited to round shapes, and is particularly suitable for manufacturing pizzas with large sizes.

Detailed Description

It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms also include the plural forms unless the context clearly dictates otherwise, and further, it is understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, devices, components, and/or combinations thereof.

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The following examples are all made to a 9 inch (22.86 cm) diameter pizza.

Firstly, preparing a pizza blank: adding 3 g of yeast, 40 g of oil, 150 g of eggs and 500 g of water into 1 kg of flour, uniformly stirring, and kneading into dough; fermenting the dough to twice as large, dividing the dough into 200 g of small dough, kneading the small dough into smooth dough pieces, rolling the dough pieces into round dough pieces, and uniformly punching holes on the dough pieces to obtain pizza blanks for later use. The invention is suitable for pizza of different shapes, and is not limited to circular shape.

Secondly, preparing sauce: pizza sauce, Hawaii sauce, spicy sauce, chocolate sauce, barbecue sauce, egg sauce, salad sauce, honey sauce, black pepper sauce, and curry sauce.

Thirdly, preparing initial stuffing:

1. the preparation method of the fruit stuffing comprises the following steps: cutting pineapple, mango, cherry, peach, apple, pear, banana, dragon fruit, papaya, coconut meat and strawberry into pieces, and pressing durian meat into paste to obtain fruit stuffing for later use;

2. the preparation method of the vegetable stuffing comprises the following steps: dicing onion, green pepper, broccoli and tricholoma matsutake, half-cutting cherry tomato, golden root (pickled yellow radish) and potato, slicing red pepper, shredding corn kernels and green beans, and cleaning to obtain vegetable stuffing for later use;

3. the preparation method of the seafood stuffing comprises the following steps: taking shelled shrimps and crayfish tails, cutting squid into strips, slicing spanish mackerel, salmon and tuna, shelling fresh oyster and abalone, removing viscera, and cleaning to obtain seafood stuffing for later use;

4. the preparation method of the meat stuffing comprises the following steps: cutting chicken, pork grains and mutton into particles, cutting beef into strips, and slicing duck meat, sausage, bacon and ham to obtain meat stuffing for later use;

fourthly, preparing cheese:

selecting granular or flaky yogurt, sweet cheese, salty cheese, original cheese and goat cheese for later use.

Example 1

A pizza with two tastes comprises: comprises assorted fruits and BBQ chicken bacon taste,

dividing the pizza blank into two parts which are equal left and right by a separating sheet, brushing 15 g of Hawaii sauce on one side, scattering 15 g of sweet cheese on the bottom layer, scattering 7 g of pineapple, 7 g of mango, 7 g of cherry, 7 g of peach, 7 g of apple, 7 g of banana and 7 g of coconut meat, and scattering 30 g of sweet cheese on the upper layer; brushing 15 g of barbecue sauce on the other side, scattering 10 g of bottom layer salted cheese, scattering 10 g of onion, 8 g of green pepper, 20 g of bacon, 20 g of chicken and 8 g of tricholoma matsutake, and scattering 20 g of upper layer salted cheese.

Baking pizza at 240 deg.C for 4.5 min to obtain pizza with two tastes.

Example 2

A pizza with three tastes: comprises strawberry chocolate, garden vegetarian and pineapple mango flavors.

Dividing the pizza blank into ABC three areas with the same size by using a separation piece, wherein the ABC three areas are respectively strawberry chocolate, rural vegetarian and pineapple mango flavors, brushing 10 g of chocolate paste in the area A, scattering 6 g of bottom layer original cheese, scattering 30 g of strawberry and scattering 12 g of upper layer original cheese; brushing 12 g of pizza sauce on the area B, spreading 10 g of bottom layer salted cheese, spreading 7 g of onion, 10 g of corn kernel, 7 g of green bean, 7 g of tricholoma, 10 g of cherry tomato and spreading 12 g of upper layer salted cheese; brushing 8 g of Hawaii sauce on the area C, scattering 6 g of sweet cheese on the bottom layer, scattering 15 g of pineapple, 15 g of mango and scattering 9 g of sweet cheese on the upper layer.

Baking pizza at 230 deg.C for 5 min to obtain pizza with three tastes.

Example 3

A pizza with four tastes: including honeydew chicken, black pepper beef, spicy mutton and bacon ham.

Dividing the pizza blank into four regions with equal size and ABCD, namely honeydew chicken, black pepper beef, spicy mutton and bacon ham, brushing 10 g of honeydew sauce in the region A, scattering 9 g of bottom layer salty cheese, scattering 5 g of onion, 4 g of green pepper, 4 g of tricholoma matsutake, 20 g of Orleans chicken leg, and scattering 12 g of upper layer original taste cheese; brushing 8 g of black pepper sauce in the area B, scattering 6 g of bottom layer salted cheese, scattering 5 g of broccoli, 4 g of golden root, 20 g of beef strip and scattering 10 g of upper layer original taste cheese; brushing 8 g of spicy sauce in the area C, scattering 6 g of bottom layer goat cheese, 5 g of onion, 4 g of red pepper and 20 g of mutton, and scattering 8 g of upper layer goat milk cheese; brushing 10 g of barbecue sauce in the area D, spreading 8 g of bottom layer original cheese, 5 g of onion, 10 g of ham, 10 g of bacon, 8 g of tomato and spreading 12 g of upper layer original cheese.

Baking pizza at 200 deg.C for 8 min to obtain pizza with four tastes.

Example 4

A pizza with five flavors: including durian, luxurious ace, seafood, Orleans chicken, and curry potato horns.

Dividing the pizza blank into five regions of ABCDE with equal size by using a separation piece, wherein the five regions respectively comprise durian, luxurious ace, seafood, Orleans chicken and curry potato horn, brushing 5 g of salad sauce in the region A, spreading 3 g of bottom layer sweet cheese, smearing 10 g of durian paste, and spreading 5 g of upper layer sweet cheese; brushing 6 g of pizza sauce on the area B, spreading 4 g of bottom layer yogurt, spreading 8 g of sausage, 4 g of onion, 3 g of green pepper, 8 g of beef granules and 3 g of tricholoma matsutake, and spreading 8 g of upper layer yogurt; brushing 10 g of spicy sauce in the C area, scattering 8 g of bottom layer salted cheese, 6 g of green beans, 6 g of corn kernels, 10 g of shrimp meat, 15 g of tuna and scattering 12 g of upper layer salted cheese; brushing 6 g of pizza sauce on the D area, scattering 4 g of bottom layer original cheese, scattering 4 g of onion, 3 g of green pepper, 3 g of tricholoma matsutake, 10 g of Orleans chicken leg meat, and scattering 8 g of upper layer original cheese; brushing 4 g of curry sauce in the area E, spreading 4 g of bottom layer goat cheese, spreading 4 g of onion, 3 g of green pepper, 8 g of potato horn and spreading 8 g of upper layer goat milk cheese.

Baking pizza at 260 deg.C for 4 min to obtain final product with five flavors.

Example 5

A pizza with six flavors: including crayfish, assorted fruits, chicken, beef, sausage, and potato.

Dividing the pizza blank into six areas of ABCDEF with equal size by using a separation piece, wherein the six areas are respectively the tastes of crayfish, assorted fruits, chicken, beef, sausage and curry potato, brushing 8 g of spicy sauce in the area A, scattering 6 g of bottom layer original cheese, scattering 20 g of crayfish tail, and scattering 9 g of upper layer original cheese; brushing 10 g of Hawaii sauce in the area B, scattering 8 g of sweet cheese on the bottom layer, scattering 4 g of pineapple, 4 g of mango, 4 g of cherry, 4 g of peach, 4 g of apple, 4 g of banana and 4 g of coconut pulp, and scattering 16 g of sweet cheese on the upper layer; brushing 8 g of honey sauce in the area C, scattering 6 g of bottom layer salted cheese, 5 g of green beans, 20 g of chicken and 8 g of upper layer salted cheese; brushing 10 g of pizza sauce on the area D, scattering 6 g of bottom layer original cheese, scattering 4 g of onion, 3 g of green pepper, 3 g of tricholoma matsutake, 20 g of beef and scattering 12 g of upper layer original cheese; brushing 8 g of egg paste in the area E, scattering 6 g of bottom layer yogurt, scattering 4 g of corn, 20 g of sausage, and scattering 10 g of upper layer yogurt; brushing 6 g of curry sauce in the area F, scattering 5 g of bottom goat cheese, scattering 4 g of onion, 3 g of green pepper and 15 g of potato horn, and scattering 6 g of upper goat cheese.

Baking pizza at 240 deg.C for 5.5 min to obtain six tastes.

Example 6

A pizza with eight flavors: including crayfish, durian, salmon, chicken, beef, mutton, ham and sausage flavors.

Dividing the pizza blank into eight regions with equal size, namely eight regions of ABCDEFGH with equal size, namely crayfish, durian, salmon, chicken, beef, mutton, ham and sausage, brushing 4 g of spicy sauce in the region A, scattering 3 g of bottom layer original cheese, scattering 15 g of crayfish tail, and scattering 4 g of upper layer original cheese; brushing 4 g of salad dressing in the area B, spreading 3 g of bottom layer sweet cheese, smearing 10 g of durian paste and spreading 5 g of sweet cheese; brushing 6 g of barbecue sauce in the area C, scattering 4 g of bottom layer salted cheese, scattering 5 g of corn, 15 g of salmon and scattering 6 g of upper layer salted cheese; brushing 6 g of pizza sauce on the area D, spreading 5 g of bottom-layer original cheese, 4 g of onion, 3 g of green pepper, 3 g of tricholoma matsutake and 15 g of chicken, and spreading 7 g of upper-layer original cheese; brushing 6 g of pizza sauce on the area E, scattering 5 g of bottom-layer original cheese, scattering 4 g of onion, 3 g of green pepper, 3 g of tricholoma matsutake, 15 g of beef, and scattering 7 g of upper-layer original cheese; brushing 8 g of spicy sauce in the area F, scattering 6 g of bottom layer goat cheese, scattering 5 g of onion, 4 g of red pepper and 15 g of mutton, and scattering 8 g of upper layer goat milk cheese; brushing 10G of barbecue sauce in a G area, scattering 5G of bottom layer original cheese, scattering 5G of onion, 15G of ham and 5G of tomato, and scattering 8G of upper layer original cheese; brushing 6 g of egg paste in the H area, scattering 5 g of bottom layer yogurt, scattering 5 g of green beans, 20 g of sausage, and scattering 8 g of upper layer yogurt.

Baking pizza at 240 deg.C for 5 min to obtain pizza with eight tastes.

Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.