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A technology of egg yolk crisps and duck eggs, which is applied in baking, dough processing, baked food, etc. It can solve the problems of high sugar content in egg yolk crisps and easily cause obesity, and achieve the effect of good sweetness and healthy teeth
Inactive Publication Date: 2012-04-04
石家庄市米莎贝尔饮食食品有限公司
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The sugar content of egg yolk crisps in the prior art is extremely high. For example, jujube juice cake 200910229090.0 and sesame sauce cak...
Method used
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Embodiment 1
[0035] The weight composition of a kind of natural egg yolk crisp egg yolk crisp raw material proposed by the present invention is: 30--40% of wild fresh duck eggs, 5--10% of sweetener, 5--10% of dietary fiber, special flour, millet flour, oatmeal Wheat flour 118-25%, oil 1-2%, seaweed polysaccharide 1-2%.
Embodiment 2
[0037] The weight composition of raw materials is: free-range fresh duck eggs 30-40%, fructose syrup 5-10%, dietary fiber 5-10%, special flour, millet flour, naked oat flour 18-25%, lard suet, peanut oil 1-2%, seaweed polysaccharide 1-2%.
Embodiment 3
[0039] A method for producing the above-mentioned egg yolk crisp, the steps are:
[0040] a. Mix the sweetener, dietary fiber, and seaweed polysaccharide to make a syrup for later use; control the cooking temperature to 120-130°C;
[0041] b. Duck eggs are marinated and sterilized, including shelling, egg beating, drying, and stand-by;
[0042] c. Add the special flour, millet flour, oatmeal flour, and the mixed syrup made in a into the blender, stir until 70% gluten, add oil and stir until unfolded;
[0043] d. Stir moderately and take it out; Weigh it in pieces, 30 grams each, wrap the marinated crisp and 30 grams of egg yolk into the dough, and shape;
[0044] e. Wrap it up and put it on a baking tray, brush the surface with egg yolk, bake at 220 degrees above the heat and 150 degrees below the heat, bake for 30 minutes until golden brown, take it out and pack it to serve.
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Abstract
The invention discloses an egg-yolk crisp and a production method thereof. The egg-yolk crisp comprises the following raw materials by weight: 30-40% of fresh scatter-feed duck eggs; 5-10% of fructose-glucose syrup; 5-10% of dietary fiber, 18-25% of special flour, millet powder and hulless oat powder; 1-2% of pig leaf lard and peanut oil; and 1-2% of seaweed polysaccharide. The invention has properties of no saccharification and no blood glucose fluctuation, wherein the content of sucrose is zero, and the content of glucose and fructose is zero. The sweetness is low, which is only 45-50% of other corresponding products. The egg-yolk crisp has pure sweet taste, good sweet taste, and no biter taste. Because fat content is low and the oil fat is neutralized with grain fibers, the egg-yolk crisp is delicious but not greasy, and the fat content is 50%-70% of the corresponding traditional products.
Description
technical field [0001] The invention relates to the field of novel snack foods, in particular to an egg yolk crisp and a production method thereof. Background technique [0002] Egg yolk cake is a kind of snack food for all ages. It is made of duck eggs, flour, sucrose and other raw materials. It is not only nutritious, but also crispy and fragrant. The egg yolk shortbread in the prior art has super high sugar content. For example, date juice cake 200910229090.0 and sesame sauce cake 200810091062.2 are high-sugar and high-fat foods, which are easy to cause obesity, hyperlipidemia, arteriosclerosis, diabetes and other diseases. The experience of developed countries shows that the period when a country moves from poverty to wealth is the peak period of obesity, and our country is also in such a period. Obesity and diabetes have gradually become a serious disease that seriously endangers health. Search China The patented egg yolk shortbread lacks the taste. Therefore, the pre...
Claims
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