Method for manufacturing pomegranate egg tart

A production method and technology of pomegranate egg tarts are applied in the directions of food preparation, dough processing, baking, etc., which can solve the problems of lack of vitamins and various trace elements, improve immunity, smooth and shiny skin, and prevent cancer cells. the effect of diffusion

Inactive Publication Date: 2015-02-25
TAIXING YIMING BIOLOGICAL PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the practical problem that most of the common egg tart raw materials currently produced lack vitamins and various trace elements, a new pomegranate egg tart containing various essential trace elements and vitamins and its preparation method are provided, which combines the flavor of roasted pomegranate with egg tart Combined to make natural green health food, more popular with consumers

Method used

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Experimental program
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Embodiment Construction

[0009] The present invention will be further described below.

[0010] Preparation:

[0011] Tart skin ingredients: 200 grams of rye flour, 30 grams of oat flour, 20 grams of wheat germ powder, 124 grams of natural butter, 2.6 grams of vegetable oil, and 75 grams of water.

[0012] Tart water ingredients: 150 grams of fresh cream, 195 grams of milk, 15 grams of condensed milk, 70 grams of egg yolk, 60 grams of sucrose.

[0013] preparation:

[0014] 1) Preparation of tart shell blank:

[0015] Knead 90 grams of rye flour and 124 grams of natural butter into a ball, put it in a fresh-keeping bag, beat and roll it into thin slices, make a crispy heart, and put it in the freezer for 20 or 30 minutes; mix 110 grams of rye flour and 30 grams of oat flour , 20 grams of wheat germ powder, 2.6 grams of vegetable oil, pour into a large container, add water little by little, knead into a soft and smooth dough, then wrap it in plastic wrap and let it rest for 30 minutes at...

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Abstract

The invention discloses a method for manufacturing a pomegranate egg tart. A pomegranate is combined with a common egg tart through a unique means. The pomegranate and the common egg tart of the manufactured pomegranate egg tart are combined after baking, natural, green and health-care food is manufactured, and the pomegranate egg tart has nutritional value of the pomegranate and the common egg tart. The pomegranate egg tart is gold in appearance, has strong milk fragrance and pomegranate fragrance, is sweet in taste and is tender inside and crisp outside after the pomegranate is baked, the taste is good, and the pomegranate egg tart is very popular in the market.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for making egg tarts. Background technique [0002] With the rapid development of the economy, people's living standards have been greatly improved, and the pressure of work is increasing. The requirements for the naturalness, safety, and nutrition of food are also getting higher and higher. Pomegranate contains protein, fat, carbohydrates, carotene, dietary fiber, thiamine, riboflavin, vitamin A, vitamin C, vitamin E and minerals such as phosphorus, calcium, potassium, sodium, magnesium, and iron. Phosphorus is a necessary substance to maintain bones and teeth, and it can make the heart beat regularly, maintain the normal function of the kidney and transmit nerve stimulation; pomegranate can supplement the body's demand for iron, promote hemoglobin regeneration, and prevent iron deficiency. Anemia can also enhance physical fitness, strengthen the brain and impr...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A23L1/29A23L33/00
CPCA21D2/36A21D13/80
Inventor 史百鸣
Owner TAIXING YIMING BIOLOGICAL PRODS
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