Hypsizygus marmoreus nutrient bread and making method thereof
A technology for seafood mushrooms and bread, which is applied in the directions of dough processing, baking, and baked food, etc., achieves the effects of simple processing method, improved bioavailability, and suitability for large-scale industrial production.
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Embodiment 1
[0037] (1) Select fresh seafood mushrooms without corruption, first clean the dirt and impurities, and then immediately dry them at a temperature of 60°C until the seafood mushrooms have a moisture content of 5%;
[0038] (2) Dried seafood mushrooms were crushed at a temperature of 25°C to a particle size of 100 mesh to obtain coarse particles of seafood mushrooms;
[0039] (3) Use a low-temperature grinder to grind the seafood mushroom powder into a particle size of 600 mesh to obtain mushroom powder A.
Embodiment 2
[0041] (1) Select fresh seafood mushrooms without corruption, first clean the dirt and impurities, and then immediately dry them at a temperature of 60°C until the seafood mushrooms have a moisture content of 5%;
[0042] (2) Dried seafood mushrooms were crushed at a temperature of 25°C to a particle size of 100 mesh to obtain coarse particles of seafood mushrooms;
[0043] (3) Using a low-temperature grinder, crush the seafood mushroom powder into a particle size of 300 mesh to obtain mushroom powder B.
Embodiment 3
[0045] quasi-raw material
[0046] 200 parts of bread flour, 10 parts of mushroom powder A, 0.7 parts of active dry yeast, 15 parts of sugar, 0.3 parts of salt, 8 parts of shortening, 1 part of butter, 10 parts of eggs, and 90 parts of water;
[0047] (1) The first flour adjustment: Stir 140g of bread flour, yeast, and 70g of water for about 3 minutes to make a dough, and then ferment at 28°C for 3.5 hours;
[0048] (2) The second powder adjustment: add the remaining raw materials to the dough obtained in step (1), stir and mix well, and ferment at 25°C for 2 hours;
[0049] (3) The dough obtained in step (2) was cut into pieces, weighed, and formed into bread dough; then the bread dough was proofed at a temperature of 30°C and a relative humidity of 70% for 1 hour;
[0050](4) Bake the bread dough after proofing in step (3) at 200°C for 18 minutes.
[0051] The moisture content of the prepared bread was 50%.
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