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Method for making allium macrostemon egg tarts

A production method and technology of egg white egg tart are applied in the field of food processing, which can solve the problems of lack of vitamins and various trace elements, and achieve the effects of promoting digestive function, strengthening blood circulation and lowering blood pressure.

Inactive Publication Date: 2015-03-25
王和平
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  • 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 in 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 can reduce blood fat and blood pressure. Scallion 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 skin ingredients: 200 grams of rye flour, 10 grams of scallion powder, 45 grams of oat flour, 35 grams of wheat germ powder, 160 grams of natural butter, 5 grams of vegetable oil, and 60 grams of water.

[0011] Tart water ingredients: 10 grams of scallion powder, 150 grams of fresh cream, 200 grams of milk, 35 grams of condensed milk, 85 grams of egg yolk, and 50 grams of sucrose.

[0012] preparation:

[0013] 1) Preparation of scallion powder

[0014] Fresh scallions are dried, crushed and sieved into 70-mesh powder.

[0015] 2) Preparation of tart crust blank:

[0016] Take 90 grams of rye flour and 160 grams of natural butter and knead them into a ball, put them in a fresh-keeping bag, beat and roll them into thin slices, make a crispy heart, and put them in the freezer for 24 minutes; mix 10 grams of scallion powder, 110 grams of rye flour, oatmeal Pour 45 grams...

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PUM

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Abstract

The invention discloses a method for making allium macrostemon egg tarts. In tart skin, the weight ratio of allium macrostemon powder to rye meal, oat powder, wheat germ flour, natural cream, vegetable oil and clear water is 1: 20: 4.5: 3.5: 16: 0.5: 5-8. In tart water, the weight ratio of allium macrostemon powder to fresh butter, milk, condensed milk, yolk and cane sugar is 1: 15: 20: 3.5: 8.5: 5. The method for making the allium macrostemon egg tarts comprises the steps of making the tart skin and the tart water in a mixing mode and then conducting shaping and baking. The method is easy to master, nicotinic acid, daucosterol, amino acid, microelement and other active ingredients are added to raw materials, the raw materials do not contain any chemical additives, and the allium macrostemon egg tarts are natural health 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. Allium contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, vitamin B1, vitamin B2, vitamin C, niacin, etc. Scallop contains allicin, its main component is propylene sulfide, which has lipid-lowering effect, and has a pungent and warm taste, can warm yang and dispel stagnation, and can be used to treat high cholesterol and hyperlipidemia; Scallop contains a kind of garlic glycoside, which has It has a wonderful ef...

Claims

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Application Information

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IPC IPC(8): A21D13/08
CPCA21D13/80
Inventor 王和平
Owner 王和平
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