Pineapple flavor egg tarts and production method thereof
A pineapple-flavored egg technology, applied in the field of pineapple-flavored egg tarts and its production, can solve the problems of easy mildew and rot, short shelf life, and many harmful ingredients
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Embodiment 1
[0024] Example 1: Take 2 parts of female golden reed, 1 part of dog bone root, 3.5 parts of fragrant leaves, 2 parts of Caulis Spatholobus, 6 parts of soybean sprouts, 3 parts of Corydalis Corydalis, 3 parts of pumpkin, 1 part of crab shell, and 7 parts of corn flour. Parts; mix all raw materials except corn flour, add water to decoct, filter to obtain the extract, concentrate the extract, dry it, and mix it with corn flour to obtain the auxiliary agent. Take 80 parts of pineapples, clean them, peel them and their hearts; process the pineapples into pineapple juice through a juicer and reserve the pineapple residues for later use; bake the obtained pineapple residues in an oven at 60°C for 3 hours until the moisture content is less than 5 %; grind the dried pineapple pomace into 20-mesh powder for later use; take 40 parts of flour, 50 parts of eggs, 5 parts of olive oil, 4 parts of honey, 10 parts of condensed milk, 10 parts of fresh milk, 10 parts of cream, and 10 parts of che...
Embodiment 2
[0025] Example 2: Take 3 parts of female golden reed, 2 parts of dog bone chaigen, 5 parts of fragrant leaves, 3 parts of Caulis Spatholobus, 7 parts of soybean sprouts, 4 parts of Corydalis Corydalis, 4 parts of pumpkin, 2 parts of crab shells, and 9 parts of corn flour Parts; mix all raw materials except corn flour, add water to decoct, filter to obtain the extract, concentrate the extract, dry it, and mix it with corn flour to obtain the auxiliary agent. Take 120 portions of pineapples, clean them, peel them and their hearts; process the pineapples into pineapple juice through a juice extractor for later use, and pineapple residues for later use; bake the obtained pineapple residues in an oven at 80°C for 5 hours until the moisture content is less than 5 %; grind the dried pineapple pomace into 30-mesh powder for later use; take 60 parts of flour, 60 parts of eggs, 9 parts of olive oil, 10 parts of honey, 30 parts of condensed milk, 20 parts of fresh milk, 15 parts of cream,...
Embodiment 3
[0026] Example 3: Take 2.5 parts of female golden reed, 1.5 parts of dog bone root, 4 parts of fragrant leaves, 2.5 parts of Caulis Spatholobus, 6.5 parts of soybean sprouts, 3.5 parts of Corydalis, 3.5 parts of pumpkin, 1.5 parts of crab shell, and 8 parts of corn flour Parts; mix all raw materials except corn flour, add water to decoct, filter to obtain the extract, concentrate the extract, dry it, and mix it with corn flour to obtain the auxiliary agent. Take 100 parts of pineapples, clean them, peel them and their hearts; process the pineapples through a juicer into pineapple juice for later use, and pineapple dregs for later use; bake the resulting pineapple dregs in an oven at 70°C for 4 hours until the moisture content is less than 5 %; Grind the dried pineapple pomace into 25-mesh powder for later use; take 50 parts of flour, 55 parts of eggs, 7 parts of olive oil, 7 parts of honey, 20 parts of condensed milk, 15 parts of fresh milk, 13 parts of cream, and 12 parts of c...
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