Method for making fructus momordicae egg tarts

Abstract

The invention discloses a method for making fructus momordicae egg tarts. In tart crusts, the weight ratio of fructus momordicae powder to rye flour to oat flour to wheat germ powder to natural cream to vegetable oil to fresh water is 1:20:3:4:13.5:0.35:5 to 8. In tart paste, the weight ratio of fructus momordicae powder to fresh butter to milk to condensed milk to yolk to cane sugar is 1:18:20:2.5:8:6. The method for making the fructus momordicae egg tarts includes the steps of making the tart crusts and the tart paste, and then carrying out shaping and baking. The method for making the fructus momordicae egg tarts is easy to master, multiple active ingredients including the fructus momordicae extract, the fatty acid, the amino acid, the microelements and the like are added into raw materials, no chemical addition agent is contained, and the fructus momordicae egg tarts are natural healthy goods.

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. Social needs, more and more people are working overtime, smoking, and drinking, and there is a great demand for foods that can cleanse the lungs, protect the liver, nourish the stomach, and detoxify. Luo Han Guo is a rare and precious Cucurbitaceae plant unique to my country, and is known as a good medicine and good fruit. The fruit is rich in glucose, fructose and a variety of vitamins, which can wash the lungs, protect the liver, nourish the stomach, and detoxify. D-mannitol has an antitussive effect and can be used for cerebral edema, which can increase blood osmotic pressure and reduce intracranial pressur...