CN104206475A - Low-fat pizza and preparation method thereof - Google Patents
Low-fat pizza and preparation method thereof Download PDFInfo
- Publication number
- CN104206475A CN104206475A CN201410350713.0A CN201410350713A CN104206475A CN 104206475 A CN104206475 A CN 104206475A CN 201410350713 A CN201410350713 A CN 201410350713A CN 104206475 A CN104206475 A CN 104206475A
- Authority
- CN
- China
- Prior art keywords
- parts
- low
- cut
- pizza
- fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a low-fat pizza and a preparation method thereof. The low-fat pizza is prepared from the following raw materials in parts by weight: 200-400 parts of flour, 10-20 parts of green pepper, 15-25 parts of corn, 10-20 parts of cabbage, 5-15 parts of celery, 10-20 parts of asparagus lettuce, 5-15 parts of mushroom, 5-15 parts of kelp, 5-10 parts of onion, 5-10 parts of tomato, 5-15 parts of carrot, 10-20 parts of potato, 5-10 parts of low-fat butter, 10-20 parts of low-fat cheese, 10-20 parts of sausage, 15-30 parts of squid and 5-15 parts of shrimp meat, and through four simple processing steps. The low-fat pizza is prepared by use of a plurality of low-fat food materials and fat-reducing food materials matched with each other. The low-fat pizza has the advantages such as good taste and low fat content, and is non-greasy, simple to prepare and safe to eat.
Description
technical field:
The present invention relates to field of food, relate to the preparation method of a kind of Pizza and Pizza especially.
background technology:
Along with the progress in epoch, expanding economy, Western-style dining food comes in China's development gradually.The taste of Pizza is very good, so be very the welcome being subject to we masses.But the fat content of traditional Western-style Pizza is too high, very easily allow people get fat, produce hypertension, high fat of blood, be unfavorable for that people's is healthy.At present, the Pizza of low-fat content is not also had on the market.
the content of invention:
Object of the present invention is exactly too high in order to overcome existing tradition Western-style Pizza fat content, is unfavorable for the defect that people are healthy and a kind of low fat Pizza of providing and preparation method thereof.
the technical solution used in the present invention is as follows:
A kind of low fat Pizza, it is characterized in that making according to the raw material of following weight proportion: 300 grams, flour, green capsicum 10 grams, corn 15 grams, Chinese cabbage 10 grams, celery 12 grams, asparagus lettuce 15 grams, 10 grams, mushroom, 12 grams, sea-tangle, onion 8 grams, tomato 8 grams, 10 grams, carrot, 15 grams, potato, 8 grams, low fat butter, low fast cheese 15 grams, 15 grams, sausage, squid 15 grams, 15 grams, peeled shrimp;
On the basis of such scheme, following further technical scheme can be had: the consumption of described low fat Pizza wherein each raw material is: flour 300, green capsicum 10, corn 15, Chinese cabbage 10, celery 12, asparagus lettuce 15, mushroom 10, sea-tangle 12, onion 8, tomato 8, carrot 10, potato 15, low fat butter 8, low fast cheese 15, sausage 15, squid 15, peeled shrimp 15;
Described low fat Pizza can also add mayonnaise, sweet fermented flour sauce.
A kind of low fat Pizza preparation method, is characterized in that comprising following step:
(1) green capsicum is cut into silk, corn stripping granulating, Chinese cabbage is cut into chunks, celery is cut into chunks, asparagus lettuce is cut into silk, mushroom cuts sharp section, sea-tangle is cut into silk, onion is cut into silk, tomato is cut into slices, carrot is cut into silk, potato is cut into silk, clean and get ready;
(2) food materials will got ready described in step 1, put into pot and stir-fry and add the flavouring such as suitable oil, salt and carry out seasoning, to contain in dish and get ready after the some semi-ripe condition that stir-fries;
(3) flour is fermented into dough, then dough is pressed into cake dress, smear low fat butter, low fast cheese uniformly at its tow sides, get ready;
(4) food materials half-mature described in step 2 are put into the upper surface of the face cake got ready described in step 3, get ready;
(5) material that step 4 is got ready is put into baking tray, with oven cooking cycle after 25 minutes, baked pizza is taken out i.e. edible.
Celery, cold, sweet and slightly bitter taste, enters liver, stomach, urinary bladder channel, containing protein, carrotene, vitamin A/B/C/P and several amino acids, mineral matter etc.From fat-reducing angle, there is the effect of blood fat-reducing blood pressure-decreasing, softening blood vessel, have auxiliaring effect to obesity, coronary heart disease, diabetes etc.
Chinese cabbage is cool in nature, and taste is sweet, enters lung, stomach, large intestine, all warps of bladder.Contained nutritional labeling is except sugar, protein, and also having the mineral matter such as Cobastab, vitamin C, carrotene and calcium, phosphorus, iron, zinc, is best weight loss green vegetable
Lettuce belongs to crude fibre class vegetables, and it is cool in nature, and taste is sweet, bitter, enter stomach, small intestine two warp, and heat content is very low, is conducive to fat-reducing.
Green capsicum, hot in nature, taste is pungent, and entering the heart, spleen two warp, is that the flavoring of main component can promote lipolysis with capsicum, accelerates metabolism, dehumidifying draining, and control fat is piled up in vivo, is regarded as fat-reducing top grade.
Low fat Pizza of the present invention, adopts the food materials of multiple low fat food materials and fat reducing to cooperatively interact and makes.The present invention has the advantages such as delicious, fat content is low, non-greasy, making are simple, edible safety.
detailed description of the invention one:
A kind of low fat Pizza, it is characterized in that making according to the raw material of following weight proportion: flour 200-400, green capsicum 10-20, corn 15-25, Chinese cabbage 10-20, celery 5-15, asparagus lettuce 10-20, mushroom 5-15, sea-tangle 5-15, onion 5-10, tomato 5-10, carrot 5-15, potato 10-20, low fat butter 5-10, low fast cheese 10-20, sausage 10-20, squid 15-30, peeled shrimp 5-15;
A kind of low fat Pizza preparation method, is characterized in that comprising following step:
(1) green capsicum is cut into silk, corn stripping granulating, Chinese cabbage is cut into chunks, celery is cut into chunks, asparagus lettuce is cut into silk, mushroom cuts sharp section, sea-tangle is cut into silk, onion is cut into silk, tomato is cut into slices, carrot is cut into silk, potato is cut into silk, clean and get ready;
(2) food materials will got ready described in step 1, put into pot and stir-fry and add the flavouring such as suitable oil, salt and carry out seasoning, to contain in dish and get ready after the some semi-ripe condition that stir-fries;
(3) flour is fermented into dough, then dough is pressed into cake dress, smear low fat butter, low fast cheese uniformly at its tow sides, get ready;
(4) food materials half-mature described in step 2 are put into the upper surface of the face cake got ready described in step 3, get ready;
(5) material that step 4 is got ready is put into baking tray, with oven cooking cycle after 25 minutes, baked pizza is taken out i.e. edible.
Low fat Pizza of the present invention, adopts the food materials of multiple low fat food materials and fat reducing to cooperatively interact and makes.The present invention has the advantages such as delicious, fat content is low, non-greasy, making are simple, edible safety.
Claims (4)
1. a low fat Pizza, it is characterized in that making according to the raw material of following weight proportion: flour 200-400, green capsicum 10-20, corn 15-25, Chinese cabbage 10-20, celery 5-15, asparagus lettuce 10-20, mushroom 5-15, sea-tangle 5-15, onion 5-10, tomato 5-10, carrot 5-15, potato 10-20, low fat butter 5-10, low fast cheese 10-20, sausage 10-20, squid 15-30, peeled shrimp 5-15.
2. a kind of low fat Pizza according to claim 1, is characterized in that the consumption of described low fat Pizza wherein each raw material is: flour 300, green capsicum 10, corn 15, Chinese cabbage 10, celery 12, asparagus lettuce 15, mushroom 10, sea-tangle 12, onion 8, tomato 8, carrot 10, potato 15, low fat butter 8, low fast cheese 15, sausage 15, squid 15, peeled shrimp 15.
3. a kind of low fat Pizza according to claim 1, is characterized in that described low fat Pizza can also add mayonnaise, sweet fermented flour sauce.
4. a low fat Pizza preparation method, is characterized in that comprising following step:
(1) green capsicum is cut into silk, corn stripping granulating, Chinese cabbage is cut into chunks, celery is cut into chunks, asparagus lettuce is cut into silk, mushroom cuts sharp section, sea-tangle is cut into silk, onion is cut into silk, tomato is cut into slices, carrot is cut into silk, potato is cut into silk, clean and get ready;
(2) food materials will got ready described in step 1, put into pot and stir-fry and add the flavouring such as suitable oil, salt and carry out seasoning, to contain in dish and get ready after the some semi-ripe condition that stir-fries;
(3) flour is fermented into dough, then dough is pressed into cake dress, smear low fat butter, low fast cheese uniformly at its tow sides, get ready;
(4) food materials half-mature described in step 2 are put into the upper surface of the face cake got ready described in step 3, get ready;
(5) material that step 4 is got ready is put into baking tray, with oven cooking cycle after 25 minutes, baked pizza is taken out i.e. edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410350713.0A CN104206475A (en) | 2014-07-23 | 2014-07-23 | Low-fat pizza and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410350713.0A CN104206475A (en) | 2014-07-23 | 2014-07-23 | Low-fat pizza and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104206475A true CN104206475A (en) | 2014-12-17 |
Family
ID=52088695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410350713.0A Pending CN104206475A (en) | 2014-07-23 | 2014-07-23 | Low-fat pizza and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104206475A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206477A (en) * | 2014-07-28 | 2014-12-17 | 上海凌贵商贸有限公司 | Rice pizza and preparation method thereof |
| CN104855460A (en) * | 2015-06-01 | 2015-08-26 | 李宇钟 | Convenient fast food leavened pancake |
| CN105284988A (en) * | 2015-09-22 | 2016-02-03 | 贵州省工程复合材料中心 | Rainbow cheese pizza and making method thereof |
| CN105794904A (en) * | 2014-12-29 | 2016-07-27 | 河南面包爵士食品股份有限公司 | A pizza |
| CN106605683A (en) * | 2016-12-23 | 2017-05-03 | 山东建筑大学 | Fermented durian pizza and preparation method thereof |
| CN107646951A (en) * | 2017-11-08 | 2018-02-02 | 苏本辉 | A kind of greaves Pizza and preparation method thereof |
| CN107821550A (en) * | 2017-11-22 | 2018-03-23 | 宁波高新区若水智创科技有限公司 | A kind of preparation method of flavor Piza |
| CN108294086A (en) * | 2018-01-31 | 2018-07-20 | 云南百润徕餐饮管理有限公司 | A kind of mushroom flavor Pizza and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1205173A (en) * | 1998-07-06 | 1999-01-20 | 孙晓琦 | Prescription of Pizza and its prodn. tech. |
| US20040047961A1 (en) * | 2001-06-22 | 2004-03-11 | Reginald Allouche | Protein-rich, low-calorie food preparation for pizza-type products and the preparation method thereof |
| CN102273518A (en) * | 2011-09-09 | 2011-12-14 | 王踊 | Formulated cheese and production method and application thereof |
| CN103053652A (en) * | 2012-10-27 | 2013-04-24 | 孙丽君 | Chinese and western integrated pizza and preparation method thereof |
-
2014
- 2014-07-23 CN CN201410350713.0A patent/CN104206475A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1205173A (en) * | 1998-07-06 | 1999-01-20 | 孙晓琦 | Prescription of Pizza and its prodn. tech. |
| US20040047961A1 (en) * | 2001-06-22 | 2004-03-11 | Reginald Allouche | Protein-rich, low-calorie food preparation for pizza-type products and the preparation method thereof |
| CN102273518A (en) * | 2011-09-09 | 2011-12-14 | 王踊 | Formulated cheese and production method and application thereof |
| CN103053652A (en) * | 2012-10-27 | 2013-04-24 | 孙丽君 | Chinese and western integrated pizza and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206477A (en) * | 2014-07-28 | 2014-12-17 | 上海凌贵商贸有限公司 | Rice pizza and preparation method thereof |
| CN105794904A (en) * | 2014-12-29 | 2016-07-27 | 河南面包爵士食品股份有限公司 | A pizza |
| CN104855460A (en) * | 2015-06-01 | 2015-08-26 | 李宇钟 | Convenient fast food leavened pancake |
| CN105284988A (en) * | 2015-09-22 | 2016-02-03 | 贵州省工程复合材料中心 | Rainbow cheese pizza and making method thereof |
| CN106605683A (en) * | 2016-12-23 | 2017-05-03 | 山东建筑大学 | Fermented durian pizza and preparation method thereof |
| CN107646951A (en) * | 2017-11-08 | 2018-02-02 | 苏本辉 | A kind of greaves Pizza and preparation method thereof |
| CN107821550A (en) * | 2017-11-22 | 2018-03-23 | 宁波高新区若水智创科技有限公司 | A kind of preparation method of flavor Piza |
| CN108294086A (en) * | 2018-01-31 | 2018-07-20 | 云南百润徕餐饮管理有限公司 | A kind of mushroom flavor Pizza and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104206475A (en) | Low-fat pizza and preparation method thereof | |
| CN102715541B (en) | Microwave western-style beefsteak and preparation method thereof | |
| CN103504207A (en) | Dumpling ingredient and producing method thereof | |
| CN105475873A (en) | Cheese-containing chicken roll and preparation method thereof | |
| CN102823881B (en) | Method for making plasma ducks by sansui ducks | |
| CN104286098A (en) | Vegetable biscuit and making method thereof | |
| CN102293383A (en) | Vegetable crispy rice and its production method | |
| CN101700127A (en) | Sesame-flavor crispy sea sedge and preparation method thereof | |
| CN103099247A (en) | Natural fish roll recipe and making method | |
| CN102783675A (en) | Convenient instant sea-tangle mushroom food | |
| CN104544228A (en) | Conditioning drumstick and processing method thereof | |
| CN103766972A (en) | Microwave cod steak and preparation method thereof | |
| CN104256425A (en) | Fruit dumpling filling and making method thereof | |
| CN104207179A (en) | Donkey meat hamburger | |
| CN104171009B (en) | Fried sandwich beans bubble and preparation method thereof | |
| CN103704733B (en) | Convenient ready-to-eat composite vegetable and meat product | |
| CN102987450B (en) | Cooking method for triple-low frog | |
| CN105249145A (en) | Beancurd sheet and fish flesh dumplings and making method thereof | |
| CN104430714A (en) | Minced beef cake and making method thereof | |
| CN105876447A (en) | Method for processing preparation of flavored dried beef floss | |
| CN105495106A (en) | Lotus root and beef cake production method | |
| CN104489473A (en) | Fried rice with sausage and preparation method thereof | |
| CN107772255A (en) | A kind of preparation method of colorful flour sheet | |
| CN102835678A (en) | Processing method for shredded chicken | |
| CN103027236A (en) | Method for preparing distinctive rice cakes |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141217 |