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A preparation method of chive-flavored oatmeal meringue

A technology of meringue rolls and chives, applied in the food field, can solve the problems of incomplete nutrition, high unit cost, easy to break and break, etc., and achieve the effect of rich nutrition, scientific formula, and stress relief

Inactive Publication Date: 2014-10-15
MASHI MANOR NANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the ordinary meringue rolls produced by the existing food industry have low output rate, high unit cost, high energy consumption, difficult to ensure quality, easy to break and break, and incomplete nutritional components.

Method used

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  • A preparation method of chive-flavored oatmeal meringue
  • A preparation method of chive-flavored oatmeal meringue

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Chive-flavored oat meringue rolls, made of the following components by weight: 1.5 parts of water, 21.5 parts of white sugar powder, 0.1 part of refined salt, 21.7 parts of butter, 2 parts of condensed milk, 2 parts of milk powder, 3 parts of egg yolk powder, eggs 19.6 parts, 0.1 part of β-carotene, 0.5 part of ammonium bicarbonate, 25 parts of wheat flour, 2 parts of oat flour, 0.36 part of black sesame, 0.5 part of chive slices, 0.1 part of onion essence, 0.06 part of ethyl maltol.

[0037] Its preparation method comprises the following steps:

[0038] 1. Slurry preparation

[0039] 1) Do a good job of preparation before seasoning, clean equipment, containers and utensils; and do a good job of disinfection.

[0040] 2) Put water, white sugar powder, refined salt, butter, and condensed milk into the mixing tank, and stir for 4.5 minutes at 38°C, and turn off the machine after stirring evenly.

[0041] 3) Add milk powder, egg yolk powder, eggs, β-carotene, and ammoniu...

Embodiment 2

[0050] Chive-flavored oat meringue rolls, made of the following components by weight: 2.0 parts of water, 22 parts of white sugar powder, 0.15 parts of refined salt, 22 parts of cream, 2.2 parts of condensed milk, 1.8 parts of milk powder, 3.2 parts of egg yolk powder, eggs 20 parts, 0.15 parts of β-carotene, 0.6 parts of ammonium bicarbonate, 26 parts of wheat flour, 1.8 parts of oat flour, 0.3 parts of black sesame, 0.6 parts of shallot slices, 0.05 parts of onion essence, and 0.05 parts of ethyl maltol.

[0051] Its preparation method comprises the following steps:

[0052] 2. Slurry preparation

[0053] 1) Do a good job of preparation before seasoning, clean equipment, containers and utensils; and do a good job of disinfection.

[0054] 2) Put water, white sugar powder, refined salt, butter, and condensed milk into the mixing tank, stir at 35°C for 5 minutes, turn off the machine after stirring evenly.

[0055] 3) Add milk powder, egg yolk powder, eggs, β-carotene, and a...

Embodiment 3

[0064] Chive-flavored oat meringue rolls, made of the following components by weight: 1.0 parts of water, 21 parts of white sugar powder, 0.05 parts of refined salt, 21 parts of butter, 1.8 parts of condensed milk, 2.2 parts of milk powder, 2.8 parts of egg yolk powder, eggs 19 parts, 0.05 parts of β-carotene, 0.4 parts of ammonium bicarbonate, 24 parts of wheat flour, 2.2 parts of oat flour, 0.4 parts of black sesame, 0.4 parts of shallot slices, 0.15 parts of onion essence, and 0.07 parts of ethyl maltol.

[0065] Its preparation method comprises the following steps:

[0066] 3. Slurry preparation

[0067] 1) Do a good job of preparation before seasoning, clean equipment, containers and utensils; and do a good job of disinfection.

[0068] 2) Put water, white sugar powder, refined salt, butter, and condensed milk into the mixing tank, stir at 40°C for 4 minutes, turn off the machine after stirring evenly.

[0069] 3) Add milk powder, egg yolk powder, eggs, β-carotene, and ...

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PUM

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Abstract

The invention provides a chive flavor oat egg crisp roll. The chive flavor oat egg crisp roll is prepared from the following ingredients of: water, white granulated sugar powder, refined salt, cream, condensed milk, milk powder, yolk powder, egg, beta-carotene, ammonium bicarbonate, wheat meal, oat powder, semen sesami nigrum, milk flavor, yolk flavor, and ethyl maltol. The invention also provides a preparation method of the chive flavor oat egg crisp roll. The chive flavor oat egg crisp roll is simple in preparation method, low in cost, rich in nutrition, reasonable in proportion, good in taste, and rich in flavor.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a shallot-flavored oatmeal meringue and a preparation method of the shallot-flavored oatmeal meringue. Background technique [0002] As a common snack food, meringue rolls are golden in color, soft in texture, and rich in egg flavor, and are deeply loved by consumers. They are usually made by baking eggs, flour, sugar, and oil. With the improvement of people's living standards, the requirements for the taste and nutritional value of food are getting higher and higher. come higher. [0003] However, the meringue products currently on the market have single ingredients, single taste, unreasonable production process, and the nutritional value is only provided by eggs, which is not rich in nutrition. How to improve the mouthfeel and nutritional value of meringue rolls is a topic worthy of continuous research by food manufacturers. At the same time, the ordinary meringue rolls produ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/322A23L1/30A23L15/10
Inventor 邵云官郝梅江华严雯
Owner MASHI MANOR NANJING FOOD
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