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Ginkgo leaf egg tart making method

A production method and technology of ginkgo biloba, applied in the field of food processing, can solve the problems of lack of vitamins and various trace elements, and achieve the effects of protecting ischemic myocardium, reducing arrhythmia, and improving brain cell metabolism

Inactive Publication Date: 2015-02-25
王和平
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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 are high-sugar, high-calorie and other additives and lack vitamins and various trace elements, we provide a new kind of egg tart that contains various essential trace elements and vitamins and reduces blood fat and blood sugar. Ginkgo leaf egg tart and preparation method thereof are more popular with consumers

Method used

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Embodiment Construction

[0008] The present invention will be further described below.

[0009] Preparation:

[0010] Tart crust ingredients: 200 grams of rye flour, 10 grams of ginkgo leaf powder, 65 grams of oat flour, 35 grams of wheat germ powder, 160 grams of natural butter, 7 grams of vegetable oil, and 60 grams of water.

[0011] Tart water ingredients: 10 grams of ginkgo leaf powder, 150 grams of fresh cream, 200 grams of milk, 45 grams of condensed milk, 80 grams of egg yolk, 60 grams of sucrose.

[0012] preparation:

[0013] 1) Preparation of ginkgo leaf powder

[0014] The fresh ginkgo leaves are dried, crushed and sieved into 50-mesh powder.

[0015] 2) Preparation of tart crust blank:

[0016] Knead 90 grams of rye flour and 150 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 28 minutes; mix 10 grams of ginkgo leaf powder, 110 grams of rye flour, Pour 65 grams of oat flo...

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PUM

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Abstract

The invention discloses a gingko leaf egg tart making method. In the egg tart skin, the weight ratio of gingko leaf powder to rye flour to oat powder to wheat germ powder to natural cream to vegetable oil to fresh water is 1:20:6.5:3.5:16:0.7:5-8; in tart water, the weight ratio of gingko leaf powder to fresh cream to milk to condensed milk to egg yolk to sucrose is 1:15:20:4.5:8:6. The gingko leaf egg tart making method comprises the steps of concoction of the egg tart skin and the tart water, and shaping and baking of egg tarts. The gingko leaf egg tart making method is easy to grasp, various active ingredients such as amino acid and microelements are added to raw materials, and the gingko leaf egg tarts contain no chemical additives and are natural and healthy food.

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 requirements for the naturalness, safety, and nutrition of food are also getting higher and higher. Especially for the "three highs" (hypertension, hyperlipidemia, and hyperglycemia) people, it is particularly important to choose low-fat, low-sugar, healthy and safe foods. Ginkgo leaves contain nutrients such as ginkgotin, isogenkgetin, bilobetin, rutin, carbohydrates and mineral elements. Ginkgo biloba can improve the metabolism of brain cells and reduce the permeability of the blood-brain barrier. Normalize the energy metabolism of brain cells and increase cerebral blood flow; it can improve learning and memory, promote the learning and memory process of primary school students, and improve memory reprodu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D13/38A21D2/38A21D13/31
Inventor 王和平
Owner 王和平
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