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Egg yam crisp and preparation method thereof

The technology of egg tallow and egg is applied in the field of egg tallow pastry and its preparation, which can solve the problems such as the inability of egg tallow pastry to meet the demands of pursuing healthy food, decrease in nutritional value, destroy essential fatty acids, etc., and achieve low cost, low sweetness, easy effects of digestion

Inactive Publication Date: 2014-09-03
CHENGDU PIONEER FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, excessive oil temperature will decompose a variety of carcinogenic toxic chemicals such as aldehydes, ketones, lower fatty acids, oxides, epoxides and thermal polymers from the oil. These chemicals attach to food and enter the human body Finally, it will endanger people's health. On the other hand, the original vitamins and essential fatty acids contained in the oil are destroyed in the meringue treated with high-temperature oil, resulting in a great drop in nutritional value.
[0006] Therefore, the formula and production process of the traditional meringue can no longer meet the needs of modern consumers in pursuit of healthy food

Method used

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  • Egg yam crisp and preparation method thereof
  • Egg yam crisp and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Put 50 parts of sweet potatoes that have been cleaned and peeled off the skin, put them into a container and cook for 8 minutes, then mash, add 40 parts of glutinous rice flour and 5 parts of eggs, and stir well; steam the mixture after stirring evenly at 110°C 5 minutes, then cooled, shredded, and baked at 80°C for 10 minutes; first pour the dried egg yam shreds into edible palm oil at an oil temperature of 90°C, puff for 6 seconds under a pressure ≤ 0.05MPa, and then put Drain off the excess oil on the puffed custard shreds and contain 12 parts of oil, set aside; put 8 parts of white sugar and 16 parts of maltose into the pot, add 3 parts of water, mix with low heat and cook until 90°C, then pour into the puffed Stir the puffed egg custard evenly; pour the evenly stirred puffed egg custard into the shaping template, press it flat, slice it, and pack it.

Embodiment 2

[0029] Put 50 parts of sweet potatoes that have been cleaned and peeled off the skin, put them in a container and cook for 12 minutes, then mash, add 50 parts of glutinous rice flour and 3 parts of eggs, and stir well; steam the stirred mixture at 130°C 10 minutes, then cooled, shredded, and baked at 100°C for 12 minutes; first pour the dried egg yam shreds into edible palm oil with an oil temperature of 98°C, puff for 8 seconds under a pressure ≤0.05MPa, and then put Drain off the excess oil on the puffed custard shreds and contain 15 parts of oil, and set aside; put 10 parts of white sugar and 20 parts of maltose into the pot, add 5 parts of water, mix with low heat and boil until 95°C, then pour into the puffed Stir the puffed egg custard evenly; pour the evenly stirred puffed egg custard into the shaping template, press it flat, slice it, and pack it.

Embodiment 3

[0031] Put 50 parts of sweet potatoes that have been cleaned and peeled off the skin, put them into a container and cook for 10 minutes, then mash them, add 45 parts of glutinous rice flour and 4 parts of eggs, and stir well; steam the well-stirred mixture at 120°C 8 minutes, then cooled, shredded, and baked at 90°C for 15 minutes; first pour the dried egg yam shreds into edible palm oil at an oil temperature of 95°C, puff for 7 seconds under a pressure of ≤0.05MPa, and then put Drain off the excess oil on the puffed custard shreds, then contain 10 parts of oil, and set aside; put 9 parts of white sugar and 18 parts of maltose into the pot, add 4 parts of water, mix with low heat and boil to 93°C, then pour into the puffed Stir the puffed egg custard evenly; pour the evenly stirred puffed egg custard into the shaping template, press it flat, slice it, and pack it.

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Abstract

The invention discloses egg yam crisp, comprising the following components in parts by weight: 50 parts of sweet potato, 40-50 parts of sweet rice flour, 3-5 parts of eggs, 8-12 parts of white sugar, 16-20 parts of maltose and 10-15 parts of edible palm oil. The invention also discloses a preparation method thereof, and the preparation method has the technical characteristic of low temperature puffing. The egg yam crisp disclosed by the invention greatly reduces content of the white sugar, the replaced maltose has low sweetness, strong palatability and good taste and is mild; in addition, healthy edible palm oil is used for replacing lard oil, thus the egg yam crisp disclosed by the invention has low oil and rich nutrition and also has the beneficial effects of promoting absorption of human body to mineral substances, preventing constipation and decayed tooth and reducing blood fat, the egg yam crisp can be eaten relievedly, cost can be reduced, and the requirement for pursuing healthy food by modern consumers can be met.

Description

technical field [0001] The invention belongs to the technical field of puffed food and its preparation, and in particular relates to a sweet potato cake and a preparation method thereof. Background technique [0002] Although sweet potato crisps are a traditional food, they are golden in color, delicious in taste and slag in the mouth, especially the sweet potatoes contained in them are not only of high nutritional value (rich in starch, dietary fiber, carotene, vitamins A, B, C, E and more than 10 kinds of trace elements such as potassium, iron, copper, selenium, calcium and linoleic acid, etc.), and it is also a very good low-fat, low-calorie (every 100 grams of fresh sweet potatoes only contains 0.2 grams of fat, producing 99 The heat energy of kcal is about 1 / 3 of that of rice) and the food with anti-cancer effect (the cancer suppression rate of cooked sweet potato is 98.7%, and the cancer suppression rate of raw sweet potato is 94.4%) is favored by consumers. It is a f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 陈贵良
Owner CHENGDU PIONEER FOOD
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