寧夏清真食品廠家
發(fa)布時間：2021-09-19 01:39:22
寧夏清真食品廠家
一、促進不(bu)(bu)同(tong)原料(liao)的(de)均勻混(hun)合面(mian)(mian)點(dian)加(jia)(jia)工中(zhong)的(de)原料(liao)較(jiao)多，面(mian)(mian)團調制(zhi)(zhi)(zhi)的(de)時候既有干(gan)性(xing)(xing)原料(liao)，也有濕(shi)(shi)性(xing)(xing)原料(liao)。干(gan)性(xing)(xing)原料(liao)包括糧食粉(fen)料(liao)、白糖、膨(peng)松(song)劑等，濕(shi)(shi)性(xing)(xing)原料(liao)包括水、油(you)脂(zhi)、蛋液(ye)、糖漿等。這些原料(liao)只有通過調制(zhi)(zhi)(zhi)才(cai)能充分地(di)混(hun)合在一起(qi)。二、使皮(pi)坯的(de)作(zuo)(zuo)用得(de)到(dao)好的(de)發揮(hui)面(mian)(mian)團是皮(pi)坯制(zhi)(zhi)(zhi)作(zuo)(zuo)的(de)基礎，在面(mian)(mian)點(dian)加(jia)(jia)工中(zhong)起(qi)包裹(guo)作(zuo)(zuo)用，不(bu)(bu)同(tong)原料(liao)調制(zhi)(zhi)(zhi)的(de)面(mian)(mian)團制(zhi)(zhi)(zhi)作(zuo)(zuo)的(de)面(mian)(mian)點(dian)口感風(feng)味都不(bu)(bu)同(tong)。比(bi)如在面(mian)(mian)粉(fen)中(zhong)加(jia)(jia)入油(you)脂(zhi)可以使面(mian)(mian)團更酥(su)松(song)，而加(jia)(jia)入雞蛋液(ye)會增強面(mian)(mian)點(dian)的(de)膨(peng)松(song)性(xing)(xing)等。
寧夏清真食品廠家
首先，消(xiao)費者可(ke)以(yi)仔細(xi)看(kan)面(mian)(mian)(mian)(mian)粉(fen)(fen)(fen)配(pei)料表(biao)，如果其中含(han)有“過(guo)氧化苯甲酰(xian)”或(huo)“稀釋過(guo)氧化苯甲酰(xian)”的面(mian)(mian)(mian)(mian)粉(fen)(fen)(fen)，就(jiu)是含(han)有增(zeng)白劑。其次，在選購面(mian)(mian)(mian)(mian)粉(fen)(fen)(fen)時可(ke)以(yi)通(tong)過(guo)顏色來辨別(bie)(bie)，標(biao)準面(mian)(mian)(mian)(mian)粉(fen)(fen)(fen)通(tong)常呈乳(ru)白色，如果面(mian)(mian)(mian)(mian)粉(fen)(fen)(fen)白得(de)出奇，說明(ming)使用了(le)面(mian)(mian)(mian)(mian)粉(fen)(fen)(fen)增(zeng)白劑。或(huo)者可(ke)以(yi)通(tong)過(guo)手(shou)感來辨別(bie)(bie)，面(mian)(mian)(mian)(mian)粉(fen)(fen)(fen)手(shou)感細(xi)膩(ni)，粉(fen)(fen)(fen)粒(li)勻細(xi)，偽(wei)劣面(mian)(mian)(mian)(mian)粉(fen)(fen)(fen)手(shou)感粗糙，面(mian)(mian)(mian)(mian)粉(fen)(fen)(fen)抱團。也(ye)可(ke)以(yi)通(tong)過(guo)聞氣味(wei)，面(mian)(mian)(mian)(mian)粉(fen)(fen)(fen)有一股小麥自然(ran)清香(xiang)，而(er)使用增(zeng)白劑的面(mian)(mian)(mian)(mian)粉(fen)(fen)(fen)淡而(er)無(wu)味(wei)，甚至帶有少許化學品(pin)味(wei)。
寧夏清真食品廠家
1、一(yi)(yi)切的(de)質料混合均勻(yun)，揉成面(mian)(mian)(mian)團(tuan)，2、揉好(hao)(hao)(hao)的(de)面(mian)(mian)(mian)蓋上保(bao)鮮膜室溫醒(xing)發(fa)一(yi)(yi)小時(shi)3、醒(xing)發(fa)好(hao)(hao)(hao)的(de)面(mian)(mian)(mian)團(tuan)，拿出(chu)(chu)來用手(shou)(shou)揉勻(yun)，不停(ting)地揉4、面(mian)(mian)(mian)揉得(de)時(shi)刻越(yue)(yue)長(chang)(chang)，做出(chu)(chu)的(de)制(zhi)品越(yue)(yue)好(hao)(hao)(hao)吃，顏色越(yue)(yue)白(bai)5、揉好(hao)(hao)(hao)的(de)面(mian)(mian)(mian)團(tuan)切下一(yi)(yi)塊(kuai)，搓(cuo)成長(chang)(chang)條，依照模型的(de)巨(ju)細揪(jiu)小劑子6、將(jiang)小面(mian)(mian)(mian)塊(kuai)放進(jin)卡子里(li)，用手(shou)(shou)指按壓(ya)7、磕(ke)出(chu)(chu)來，一(yi)(yi)排(pai)細巧餅就(jiu)做好(hao)(hao)(hao)了8、蓋上干(gan)布醒(xing)發(fa)一(yi)(yi)刻鐘9、烤箱(xiang)170度預熱，十分鐘就(jiu)好(hao)(hao)(hao)
寧夏清真食品廠家
切分(fen)為(wei)手(shou)工切面(mian)(mian)和機(ji)器切面(mian)(mian)兩種(zhong)(zhong)，機(ji)器切面(mian)(mian)，勞動(dong)(dong)強度小、產量高，能(neng)保持(chi)一定質量，已在飲食業(ye)普遍(bian)使用(yong)(yong)(yong)(yong)。削(xue)用(yong)(yong)(yong)(yong)刀削(xue)出的(de)(de)面(mian)(mian)條，又叫刀削(xue)面(mian)(mian)，也分(fen)為(wei)機(ji)器削(xue)和手(shou)工削(xue)兩種(zhong)(zhong)。撥:用(yong)(yong)(yong)(yong)筷(kuai)子撥出的(de)(de)面(mian)(mian)條，又叫撥魚條，也是一種(zhong)(zhong)別具(ju)風須(xu)經過折疊后(hou)成(cheng)(cheng)(cheng)(cheng)形(xing)(xing)(xing)，有(you)的(de)(de)比較簡單，如荷葉(xie)卷、干(gan)層糕等，有(you)的(de)(de)比較復雜(za)，如鳳尾酥(su)、蘭花酥(su)等。攤(tan)這種(zhong)(zhong)成(cheng)(cheng)(cheng)(cheng)形(xing)(xing)(xing)法具(ju)有(you)兩個(ge)特點(dian)(dian):一個(ge)是熟成(cheng)(cheng)(cheng)(cheng)形(xing)(xing)(xing)法，邊成(cheng)(cheng)(cheng)(cheng)形(xing)(xing)(xing)、邊成(cheng)(cheng)(cheng)(cheng)熟;另一個(ge)是使用(yong)(yong)(yong)(yong)稀軟面(mian)(mian) 團或漿糊狀(zhuang)面(mian)(mian)團。是面(mian)(mian)點(dian)(dian)制做的(de)(de)基本技術動(dong)(dong)作(zuo)，大(da)多數面(mian)(mian)點(dian)(dian)成(cheng)(cheng)(cheng)(cheng)形(xing)(xing)(xing)前(qian)都離不開(kai)搟的(de)(de)工序，但它是餅類的(de)(de)主要成(cheng)(cheng)(cheng)(cheng)形(xing)(xing)(xing)方法。有(you)的(de)(de)叫“壓”“撳”，就是用(yong)(yong)(yong)(yong)手(shou)掌按(an)扁壓圓成(cheng)(cheng)(cheng)(cheng)形(xing)(xing)(xing)，其(qi)作(zuo)用(yong)(yong)(yong)(yong)和搟相同。
寧夏清真食品廠家
巧用(yong)發酵(jiao)輔助(zhu)劑1、添(tian)(tian)(tian)(tian)加(jia)(jia)(jia)少(shao)量(liang)(liang)白糖(tang)，能夠進(jin)步酵(jiao)母(mu)菌活(huo)性(xing)、縮短發面(mian)的(de)時(shi)2、添(tian)(tian)(tian)(tian)加(jia)(jia)(jia)少(shao)量(liang)(liang)鹽(yan)，能縮短發酵(jiao)時(shi)刻還能讓(rang)制(zhi)品更松軟。3、添(tian)(tian)(tian)(tian)加(jia)(jia)(jia)少(shao)量(liang)(liang)醪糟(zao)，能幫忙發酵(jiao)并添(tian)(tian)(tian)(tian)加(jia)(jia)(jia)制(zhi)品香氣4、添(tian)(tian)(tian)(tian)加(jia)(jia)(jia)少(shao)量(liang)(liang)蜂(feng)蜜，能夠加(jia)(jia)(jia)快發酵(jiao)進(jin)程(cheng)。5、添(tian)(tian)(tian)(tian)加(jia)(jia)(jia)少(shao)量(liang)(liang)牛奶，能夠進(jin)步制(zhi)品質量(liang)(liang)。6、添(tian)(tian)(tian)(tian)加(jia)(jia)(jia)少(shao)量(liang)(liang)酸奶，能讓(rang)酵(jiao)母(mu)菌開足(zu)馬力去(qu)干活(huo)。7、添(tian)(tian)(tian)(tian)加(jia)(jia)(jia)少(shao)量(liang)(liang)雞蛋(dan)液，能添(tian)(tian)(tian)(tian)加(jia)(jia)(jia)養(yang)分。
寧夏清真食品廠家
3、面肥(fei)有些當地(di)又(you)名老面，是(shi)上(shang)次發酵(jiao)之(zhi)后留取(qu)的一塊面團(tuan)，恰當保留之(zhi)后用(yong)它來(lai)做菌種啟動發酵(jiao)。面肥(fei)必需求搭配堿(jian)來(lai)運用(yong)，是(shi)因為它會使面團(tuan)發生酸味。但堿(jian)會損壞面粉的養分(fen)，而(er)且用(yong)量十分(fen)欠好掌握，制品簡單形(xing)成糟(zao)蹋，所以也不主張運用(yong)。