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Egg-yolk flaky pastry and preparation method therefor

A production method and technology of egg yolk pastry, applied in baking, baked goods, food science and other directions, can solve the problems of high work intensity, discomfort, sucrose content, etc., and achieve the effect of reducing work intensity, reducing cost and consistent quality

Inactive Publication Date: 2015-08-26
SHENZHEN MAI XUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the crispy fragrance is unique. The egg yolk crisps of the prior art have a stiff mouthfeel, sticky teeth, and contain sucrose. They are not suitable for people with high blood sugar and urine sugar and obesity. Diabetes and obesity have become an important disease that seriously endangers health in my country. , in addition, because egg yolk cakes must be freshly supplied in small batches, the existing technology adopts full manual processing and supply by the pastry department of the supermarket or by a designated pastry workshop. The work intensity is high, the efficiency is low, the finished product is high, and the quality of the product is difficult to keep consistent

Method used

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  • Egg-yolk flaky pastry and preparation method therefor
  • Egg-yolk flaky pastry and preparation method therefor
  • Egg-yolk flaky pastry and preparation method therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] see figure 1 , in the embodiment of the present invention, a kind of egg yolk shortbread is made according to the raw material of following parts by weight: 20-30 parts of moon cake special powder; 6-9 parts of water; 5-8 parts of moon cake special oil; 5-7 parts of shortening ; 4-6 parts of margarine; 4-6 parts of white sugar; 1-2 parts of milk powder; 0.2-0.3 parts of inversion syrup; 0.02-0.04 parts of sodium dehydroacetate.

[0030] A kind of preparation method of egg yolk shortbread, concrete steps are as follows:

[0031] Weighing raw materials: weighing raw materials according to the above parts by weight;

[0032] Pastry kneading: put moon cake special oil, shortening and 5-10 parts of moon cake special powder in the first dough mixer and stir for 25-35 minutes until uniform to make pastry;

[0033] Dough kneading: Put white sugar, margarine, milk powder, invert syrup, sodium dehydroacetate and the remaining moon cake special powder in the second dough mixer a...

Embodiment 2

[0043] see figure 1 , in the embodiment of the present invention, a kind of egg yolk shortbread is made according to the raw material of following parts by weight: 20 parts of moon cake special powder, 6 parts of water, 5 parts of moon cake special oil, 5 parts of shortening, 4 parts of margarine, white granulated sugar 4 parts, 1 part of milk powder, 0.2 part of invert syrup, 0.02 part of sodium dehydroacetate.

[0044] A kind of preparation method of egg yolk shortbread, concrete steps are as follows:

[0045] Weighing raw materials: weighing raw materials according to the above parts by weight;

[0046] Pastry kneading: put moon cake special oil, shortening and 5 parts of moon cake special powder in the first dough mixer and stir for 25 minutes until uniform, then make pastry;

[0047] Dough kneading: put white sugar, margarine, milk powder, invert syrup, sodium dehydroacetate and the remaining special powder for moon cakes in the second dough mixer and stir for 30 minute...

Embodiment 3

[0057] see figure 1 , in the embodiment of the present invention, a kind of egg yolk shortbread is made according to the raw material of following parts by weight: 23-27 parts of moon cake special powder; 7-8 parts of water; 6-7 parts of moon cake special oil; 5.5-6.5 parts of shortening ; 4.5-5.5 parts of margarine; 4.5-5.5 parts of white sugar; 1.2-1.5 parts of milk powder; 0.22-0.25 parts of invert syrup; 0.02-0.03 parts of sodium dehydroacetate.

[0058] A kind of preparation method of egg yolk shortbread, concrete steps are as follows:

[0059] Weighing raw materials: weighing raw materials according to the above parts by weight;

[0060] Pastry kneading: put moon cake special oil, shortening and 5-10 parts of moon cake special powder in the first dough mixer and stir for 25-35 minutes until uniform to make pastry;

[0061] Dough kneading: Put white sugar, margarine, milk powder, invert syrup, sodium dehydroacetate and the remaining moon cake special powder in the secon...

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Abstract

The invention discloses an egg-yolk flaky pastry and a preparation method therefor. The egg-yolk flaky pastry is prepared from the following raw materials in parts by weight: special mooncake powder, stuffing, water, special mooncake oil, pastry margarine, margarine, white granulated sugar, eggs, milk powder, invert sugar syrup and dehydrogenation sodium acetate. The preparation method for the egg-yolk flaky pastry comprises the following specific steps: weighing raw materials, preparing oil-mixed dough, preparing wrappers, covering the oil-mixed dough with the wrappers, dividing the wrappers and stuffing, covering the stuffing and forming egg-yolk flaky pastrys, pre-processing eggs, brushing the formed egg-yolk flaky pastry with the pre-treated eggs for a first time, brushing the formed egg-yolk flaky pastry with the pre-treated eggs for a second time, roasting and cooling the treated egg-yolk flaky pastry. According to the egg-yolk flaky pastry and the preparation method therefor, semi-mechanized and small-scale production is performed, the working strength is relieved, the efficiency is improved and the cost is reduced; the prepared egg-yolk flaky pastry is consistent in quality, low in sugar content, crispy in mouthfeel, fragment, but not greasy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an egg yolk shortbread and a method for making the egg yolk shortbread. Background technique [0002] Egg yolk shortbread (also known as egg yolk shortbread) is a pastry food suitable for all ages. It is made of duck eggs, flour, sucrose and other raw materials, and it is not only nutritious. Moreover, the crispy fragrance is unique. The egg yolk crisps of the prior art have a stiff mouthfeel, sticky teeth, and contain sucrose. They are not suitable for people with high blood sugar and urine sugar and obesity. Diabetes and obesity have become an important disease that seriously endangers health in my country. , in addition, because egg yolk cakes must be freshly supplied in small batches, the existing technology adopts full manual processing and supply by the pastry department of the supermarket or by a designated pastry workshop. The work intensity is high, the efficiency...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 庄流创黄育东张东
Owner SHENZHEN MAI XUAN FOOD CO LTD
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