| 摘要 |
PURPOSE: A method for preparing pizza containing powdered tangleweed and liquid tangleweed is provided to serve a low-fat and low-caloric pizza product having unique flavor and nutriments of the tangleweed. CONSTITUTION: The method comprises the following steps of: (i) mixing 2kg of flour and 40g of yeast with 1350g of water having a temperature of 35deg.C for 3mins and kneading the mixture with 200g of liquid tangleweed for 5mins by using a kneading machine; (ii) second kneading by adding 40g of powdered tangleweed and salt to the mixture and mixing for 3mins before adding 24g of cooking oil and kneading for 3min; (iii) getting a pizza dough by fermenting the kneaded mixture of a pan at a fermenter having 40deg.C of temperature and 80% of humidity for 1hr; and then (iv) covering the resulting pizza dough with toppings and sauce composed of 50% of tomato puree, 19% of tomato, 9% of corn oil, 7% of powdered tangleweed, 6% of olive oil, 4% of liquid tangleweed, 3% of salt and 2% of natural spice. The liquid tangleweed is prepared by boiling down the tangleweed in 100deg.C of water. The pizza comprising 1.7kg of flour, 10g of yeast, 1kg of water, 170g of liquid tangleweed, 34g of powdered tangleweed, 34g of salt and 20g of olive oil can be aged at a low temperature of 4-5deg.C for 24hr.
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