Unlock instant, AI-driven research and patent intelligence for your innovation.

Making method of muskmelon egg tart

A production method and technology of cantaloupe egg tart are applied in the processing of dough, the function of food ingredients, and food ingredients as taste improvers, etc., can solve the problems of lack of vitamins and various trace elements, etc. The effect of preventing the spread of cancer cells

Inactive Publication Date: 2015-03-25
TAIXING YIMING BIOLOGICAL PRODS
View PDF2 Cites 0 Cited by
  • 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 muskmelon egg tart containing various essential trace elements and vitamins is provided and a preparation method thereof is provided, which combines roasted muskmelon flavor with egg tart Combined to make natural green health food, more popular with consumers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

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 crust 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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a making method of a muskmelon egg tart. A muskmelon and a common egg tart are combined through a unique means, then baking is conducted, and the made muskmelon egg tart integrates the muskmelon and the common egg tart, is natural and green heal-care food and has nutritive value of the muskmelon and the common egg tart; the muskmelon egg tart is golden yellow in appearance, has a strong milk flavor and a muskmelon flavor and tastes sweet, the muskmelon is crispy outside but tender inside after being baked and has an extremely good taste, and the muskmelon egg tart is very popular with consumers 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. Cantaloupe contains protein, fat, carbohydrates, citric acid, carotene, dietary fiber, thiamine, riboflavin, vitamin A, vitamin C, vitamin E and minerals such as phosphorus, calcium, potassium, sodium, magnesium, and iron. Cantaloupe contains a lot of carbohydrates and citric acid, etc., and has plenty of water, which can relieve summer heat, promote body fluids, quench thirst, and eliminate troubles; the invertase in cantaloupe can convert insoluble protein into soluble protein, which can help kidney patients absorb nutrients; phosphorus is important for maintaining bones an...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D13/80A23L33/00A23V2002/00A23V2200/30A23V2200/14
Inventor 史百鸣
Owner TAIXING YIMING BIOLOGICAL PRODS