CN105010475A - Honey ham sandwich bread and preparation method thereof - Google Patents
Honey ham sandwich bread and preparation method thereof Download PDFInfo
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- CN105010475A CN105010475A CN201510140623.3A CN201510140623A CN105010475A CN 105010475 A CN105010475 A CN 105010475A CN 201510140623 A CN201510140623 A CN 201510140623A CN 105010475 A CN105010475 A CN 105010475A
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Abstract
The present invention discloses a honey ham sandwich bread and a preparation method thereof. More than 10% of protein containing flour, white granulated sugar, vegetable oil, eggs, bread improvers, dry yeast, and an appropriate amount of water are used as bread raw materials; secret prepared hams, crushed rose flowers, salt, honey and salad oil are prepared into fillings; and the honey ham sandwich bread is prepared by multi-channel processes. The added honey can not only be used as a sweetener of the ham fillings and but also as an important component of the honey ham bread, so that the bread has both nutritious and health-care function, and a unique flavor and taste. In particular the honey is added at a temperature below 45 DEG C in the preparation process and no processes with a processing temperature higher than 45 DEG C is conducted after the honey adding process until obtaining the finished products, and thus the honey in the fillings of the honey ham sandwich bread fully retains the original nutrients and is more conductive to be absorbed by human body.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of honey ham sandwich and preparation method thereof.
Background technology
The honey of nectar brew in honeycomb that honey is insect honeybee to be adopted from the spending of flowering plant, is rich in glucose, fructose and various vitamin, mineral matter and amino acid.Be described as " in the Nature the most perfect nutraceutical ", the fragrant odour of honey is good to eat, be worth from nutrition and health care, glucose and the fructose of contained monosaccharide can directly be absorbed by the body, and do not need enzyme to decompose, honey is easier than sucrose (Main Ingredients and Appearance of granulated sugar) to be absorbed by the body.Contained monose, do not need just can be absorbed by the body through digestion, the product be not only nourishing, prolonging life are again the good medicine of curing the disease.Honey is as medicinal, and have the history of thousands of years in China, effect is good.Research also show, the enzyme in honey nutritional labeling especially amylase to thermoae instability.Temperature is too high, and the distinctive fragrance of honey and flavour can be caused to be damaged and to volatilize, and bacteriostasis declines, and nutriment is destroyed.Therefore, honey is edible after preferably using the warm water of less than 40 DEG C or cold water dilution.In sum, honey is not suitable for through hot environment; But honey is as the slaking of food ingredient in food processing, cures, steams, in the operations such as sterilization, all through high temperature, technical deficiency can be there is significantly.Want the nutrition and the local flavor that keep honey, will ensure to add honey in food processing technology below 45 DEG C, and until become finished product after this operation, processing temperature can not be had again higher than the technique process of 45 DEG C, otherwise the glucose of monosaccharide contained in honey and fructose and bioactive enzyme will be destroyed.With regard to honey bread processing in application with regard to, in prior art, honey uses as auxiliary material sweetener or colouring agent.And all can cure through hot environment in operation, its nutrition is destroyed substantially entirely.At present make fillings with honey, ham for primary raw material, through the honey ham sandwich of processing and fabricating, have not been reported and commercialized product.
Summary of the invention
In order to solve the deficiency in above-mentioned food processing technology, the technical solution used in the present invention is as follows: specifically provide a kind of honey ham sandwich and preparation method thereof.
It is characterized in that, described a kind of honey ham sandwich comprises major ingredient and the batching of following weight portion: containing flour 18-30 part of protein more than 10%, preferably 25 parts, water 8-15 part, preferably in right amount, white granulated sugar 0.9-2.0 part, preferably 1.5 parts, vegetable oil 1.8-2.5 part, preferably 2.1 parts, egg 0.6-1.5 part, preferably 0.9 part, bread improver 0.1-0.19 part, preferably 0.15 part, dry ferment 0.09-0.5 part, preferably 0.3 part.
The heart fillings of a kind of honey ham sandwich described further comprises major ingredient and the batching of following weight portion: ham 40-50 part, preferably 50 parts, the broken 0.3-0.9 of rose, preferably 0.5 part, salt 0.5-1.0 part, preferably 0.7 part, honey 30-45, preferably 40 parts, salad oil 10-15 part, preferably 12.5 parts.
The present invention adds honey, both as the sweetener of ham filling, again as the important component of honey ham bread, then mixes salted ham as fillings, and it is bright in colour, and red white clearly demarcated, the fragrant salty band of lean meat is sweet, and fat meat is fragrant and oiliness, tasty; Include the fat of rich in protein and appropriateness, ten several amino acids, multivitamin and mineral matter; Ham makes through Dong Lixia, decomposes by fermentation, various nutritional labeling more easily absorb by human body, there is the effect such as nourishing the stomach to improve the production of body fluid, kidney-reinforcing Yang-strengthening, solid marrow, strong sufficient power, more wound.Make this bread both have alimentary health-care function, there is again peculiar flavour and mouthfeel.
The preparation method of a kind of honey ham sandwich described further, comprise the following steps: 1), each raw material is prepared: (1) bread raw materials according to following parts by weight, containing flour 18-30 part of protein more than 10%, preferably 25 parts, water 8-15 part, preferably in right amount, white granulated sugar 0.9-2.0 part, preferably 1.5 parts, vegetable oil 1.8-2.5 part, preferably 2.1 parts, egg 0.6-1.5 part, preferably 0.9 part, bread improver 0.1-0.19 part, preferably 0.15 part, dry ferment 0.09-0.5 part.Preferably 0.3 part; (2) raw material of fillings: ham 40-50 part, preferably 50 parts, the broken 0.3-0.9 of rose, preferably 0.5 part, salt 0.5-1.0 part, preferably 0.7 part, honey 30-45, preferably 40 parts, salad oil 10-15 part, preferably 12.5 parts;
2), filling processed: ham clear water soaks 3-6 hour, remove saline taste, upper pot cooks, micro-cool after be cut into soya bean fourth size, with granulated sugar, rose, broken and salad oil is mixed thoroughly, pickles, for subsequent use;
3), modulation: first by flour, white granulated sugar, bread improver, dry ferment is disposable pours in dough kneading machine, stir 3-5 minute, make it mix, then add egg slurry, water while stirring successively, continue to stir 5-10 minute, when dough is about to be formed, add edible vegetable oil, till being stirred to smooth, the no longer sticky wall of dough surface;
4), fermentation: the dough modulated is put into fermenting case, control temperature 28-32 DEG C, humidity is 80-85%, fermentation 2-4 hour;
5), faric: by the dough that ferments by required weight fraction top, to make pancake shape faric;
6), shaping: by shaping by required form for the dough having wrapped fillings, after insert in proofing box, control temperature 33-38 DEG C, humidity is 90-95%, proofs 0.5-1.5 hour, when dough body is long-pending than when increasing to 2-2.5 times before proofing, proof end, formation bread base;
7), baking: bread base is sent into oven, the baking of bread baking technology is ripe routinely, makes ripe bread;
8), note honey; Be cooled to after below 45 DEG C by the ripe bread of coming out of the stove, adopt artificial or machine that the fillings, particularly this procedure that honey injects bread must be carried out in aseptic environment, orifice chocolate seals makes honey ham sandwich;
9), packaging: ripe honey ham sandwich, in gnotobasis, adopts food-grade wrapper packaged, makes finished product honey ham sandwich;
10), inspection, storage: finished product honey ham sandwich, through after the assay was approved, enters ventilation, dry storehouse.
The present invention has following remarkable advantage:
1, product of the present invention meets the consumption demand of people, meets the modern life demand of health, nutrition, the mouthfeel of salty fragrant and sweet honey, edible also very convenient, namely can be used as staple food and also can be used as fast food;
2, product of the present invention fully remains nutrition and the local flavor of honey and ham, is a kind of desirable health care, leisure food;
3, the raw material of the present invention's use is convenient, and price is not high; The cavity between fillings and bread can be filled up after being full of honey, but also can effectively prevent the moisture in storage process in fillings from moving to gradually in bread, prevent fillings generation brown stain, extend the shelf-life.
4, preparation method of the present invention is simple and convenient, and existing bread process equipment can be utilized as beater, dough kneading machine, dicer, and enameling furnace, grouter carries out suitability for industrialized production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1
A preparation method for honey ham sandwich, comprises the following steps:
1), prepare each raw material according to following parts by weight: (1) bread raw materials, containing 25 parts, the flour of protein more than 10%, water is appropriate, white granulated sugar 1.5 parts, vegetable oil 2.1 parts, 0.9 part, egg, bread improver 0.15 part, 0.3 part, dry ferment; (2) raw material of fillings: fire 50 parts, broken 0.5 part of rose, salt 0.7 part, honey 40 parts, salad oil 12.5 parts;
2), filling processed: select the Yunnan ham clear water of secret to soak 3-6 hour, remove saline taste, upper pot cooks, micro-cool after be cut into soya bean fourth size, with granulated sugar, rose, broken and salad oil is mixed thoroughly, pickles, for subsequent use;
3), modulation: first by flour, white granulated sugar, bread improver, dry ferment is disposable pours in dough kneading machine, stir 3-5 minute, make it mix, then add egg slurry, water while stirring successively, continue to stir 5-10 minute, when dough is about to be formed, add edible vegetable oil, till being stirred to smooth, the no longer sticky wall of dough surface;
4), fermentation: the dough modulated is put into fermenting case, control temperature 28-32 DEG C, humidity is 80-85%, fermentation 2-4 hour;
5), faric: by the dough that ferments by required weight fraction top, to make pancake shape faric;
6), shaping: by shaping by required form for the dough having wrapped fillings, after insert in proofing box, control temperature 33-38 DEG C, humidity is 90-95%, proofs 0.5-1.5 hour, when dough body is long-pending than when increasing to 2-2.5 times before proofing, proof end, formation bread base;
7), baking: bread base is sent into oven, the baking of bread baking technology is ripe routinely, makes ripe bread;
8), note honey; Be cooled to after below 45 DEG C by the ripe bread of coming out of the stove, adopt artificial or machine that the fillings, particularly this procedure that honey injects bread must be carried out in aseptic environment, orifice chocolate seals makes honey ham sandwich;
9), packaging: ripe honey ham sandwich, in gnotobasis, adopts food-grade wrapper packaged, makes finished product honey ham sandwich;
10), inspection, storage: finished product honey ham sandwich, through after the assay was approved, enters ventilation, dry storehouse.
Embodiment 2
A preparation method for honey ham sandwich, comprises the following steps:
1), prepare each raw material according to following parts by weight: (1) bread raw materials, containing 30 parts, the flour of protein more than 10%, water is appropriate, white granulated sugar 1.8 parts, vegetable oil 2.0 parts, 1.5 parts, egg, bread improver 0.18 part, 0.4 part, dry ferment; (2) raw material of fillings: ham 45 parts, broken 0.9 part of rose, salt 0.8 part, honey 45 parts, salad oil 13 parts;
2), filling processed: select the Jinhua ham clear water of secret to soak 3-6 hour, remove saline taste, upper pot cooks, micro-cool after be cut into soya bean fourth size, with granulated sugar, rose, broken and salad oil is mixed thoroughly, pickles, for subsequent use;
3), modulation: first by flour, white granulated sugar, bread improver, dry ferment is disposable pours in dough kneading machine, stir 3-5 minute, make it mix, then add egg slurry, water while stirring successively, continue to stir 5-10 minute, when dough is about to be formed, add edible vegetable oil, till being stirred to smooth, the no longer sticky wall of dough surface;
4), fermentation: the dough modulated is put into fermenting case, control temperature 28-32 DEG C, humidity is 80-85%, fermentation 2-4 hour;
5), faric: by the dough that ferments by required weight fraction top, to make pancake shape faric;
6), shaping: by shaping by required form for the dough having wrapped fillings, after insert in proofing box, control temperature 33-38 DEG C, humidity is 90-95%, proofs 0.5-1.5 hour, when dough body is long-pending than when increasing to 2-2.5 times before proofing, proof end, formation bread base;
7), baking: bread base is sent into oven, the baking of bread baking technology is ripe routinely, makes ripe bread;
8), note honey; Be cooled to after below 45 DEG C by the ripe bread of coming out of the stove, adopt artificial or machine that the fillings, particularly this procedure that honey injects bread must be carried out in aseptic environment, orifice chocolate seals makes honey ham sandwich;
9), packaging: ripe honey ham sandwich, in gnotobasis, adopts food-grade wrapper packaged, makes finished product honey ham sandwich;
10), inspection, storage: finished product honey ham sandwich, through after the assay was approved, enters ventilation, dry storehouse.
Above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (4)
1. honey ham sandwich and preparation method thereof, it is characterized in that adopting following steps: 1), each raw material is prepared: (1) bread raw materials according to following parts by weight, containing flour 18-30 part of protein more than 10%, preferably 25 parts, water 8-15 part, preferably in right amount, white granulated sugar 0.9-2.0 part, preferably 1.5 parts, vegetable oil 1.8-2.5 part, preferably 2.1 parts, egg 0.6-1.5 part, preferably 0.9 part, bread improver 0.1-0.19 part, preferably 0.15 part, dry ferment 0.09-0.5 part.Preferably 0.3 part; (2) raw material of fillings: ham 40-50 part, preferably 50 parts, the broken 0.3-0.9 of rose, preferably 0.5 part, salt 0.5-1.0 part, preferably 0.7 part, honey 30-45, preferably 40 parts, salad oil 10-15 part, preferably 12.5 parts; 2), filling processed: ham clear water soaks 3-6 hour, remove saline taste, upper pot cooks, micro-cool after be cut into soya bean fourth size, with granulated sugar, rose, broken and salad oil is mixed thoroughly, pickles, for subsequent use; 3), modulation: first by flour, white granulated sugar, bread improver, dry ferment is disposable pours in dough kneading machine, stir 3-5 minute, make it mix, then add egg slurry, water while stirring successively, continue to stir 5-10 minute, when dough is about to be formed, add edible vegetable oil, till being stirred to smooth, the no longer sticky wall of dough surface; 4), fermentation: the dough modulated is put into fermenting case, control temperature 28-32 DEG C, humidity is 80-85%, fermentation 2-4 hour; 5), faric: by the dough that ferments by required weight fraction top, to make pancake shape faric; 6), shaping: by shaping by required form for the dough having wrapped fillings, after insert in proofing box, control temperature 33-38 DEG C, humidity is 90-95%, proofs 0.5-1.5 hour, when dough body is long-pending than when increasing to 2-2.5 times before proofing, proof end, formation bread base; 7), baking: bread base is sent into oven, the baking of bread baking technology is ripe routinely, makes ripe bread; 8), note honey; Be cooled to after below 45 DEG C by the ripe bread of coming out of the stove, adopt artificial or machine that the fillings, particularly this procedure that honey injects bread must be carried out in aseptic environment, orifice chocolate seals makes honey ham sandwich; 9), packaging: ripe honey ham sandwich, in gnotobasis, adopts food-grade wrapper packaged, makes finished product honey ham sandwich; 10), inspection, storage: finished product honey ham sandwich, through after the assay was approved, enters ventilation, dry storehouse.
2. a kind of honey ham sandwich according to claim 1, is characterized in that: described honey is the key component of fillings, and is 30-45 weight portion.
3. a kind of honey ham sandwich according to claim 1, is characterized in that: in fillings, and ham is the secret ham that Yunnan ham, Jinhua ham etc. process through traditional handicraft.
4. a kind of honey ham sandwich according to claim 1 and preparation method thereof, it is characterized in that: must ensure in described bread processing process to add honey below 45 DEG C, and until become finished product after this operation, processing temperature can not be had again higher than the technique process of 45 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510140623.3A CN105010475A (en) | 2015-03-22 | 2015-03-22 | Honey ham sandwich bread and preparation method thereof |
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| CN201510140623.3A CN105010475A (en) | 2015-03-22 | 2015-03-22 | Honey ham sandwich bread and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105557890A (en) * | 2015-12-25 | 2016-05-11 | 贵州遵义方波园食品有限责任公司 | Nutrient health-care bread |
| CN105613659A (en) * | 2015-12-25 | 2016-06-01 | 贵州遵义方波园食品有限责任公司 | Fragrant and sweet bread |
| CN105851128A (en) * | 2016-05-31 | 2016-08-17 | 安徽巧美滋食品有限公司 | Stuffing of lotus root and shrimp meat bread |
| CN107136169A (en) * | 2017-07-04 | 2017-09-08 | 福建达利食品科技有限公司 | A kind of lactic acid bacteria bread and preparation method thereof |
| CN108669180A (en) * | 2018-06-06 | 2018-10-19 | 桐城市兴新食品有限公司 | A kind of ginkgo bread and preparation method thereof |
-
2015
- 2015-03-22 CN CN201510140623.3A patent/CN105010475A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105557890A (en) * | 2015-12-25 | 2016-05-11 | 贵州遵义方波园食品有限责任公司 | Nutrient health-care bread |
| CN105613659A (en) * | 2015-12-25 | 2016-06-01 | 贵州遵义方波园食品有限责任公司 | Fragrant and sweet bread |
| CN105851128A (en) * | 2016-05-31 | 2016-08-17 | 安徽巧美滋食品有限公司 | Stuffing of lotus root and shrimp meat bread |
| CN107136169A (en) * | 2017-07-04 | 2017-09-08 | 福建达利食品科技有限公司 | A kind of lactic acid bacteria bread and preparation method thereof |
| CN108669180A (en) * | 2018-06-06 | 2018-10-19 | 桐城市兴新食品有限公司 | A kind of ginkgo bread and preparation method thereof |
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Application publication date: 20151104 |