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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

Inactive Publication Date: 2016-04-13
GUIZHOU ZUNYI FANGBOYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to provide a pineapple-flavored egg tart and its production method to solve the problems of easy mildew and rot, short shelf life, easy loss of nutrients, many harmful ingredients and heavy sweetness existing in the traditional pineapple egg tart

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The present invention discloses pineapple flavor egg tarts and a production method thereof. The egg tarts comprise the following raw materials of, by weight, 40-60 parts of flour, 50-60 parts of eggs, 5-9 parts of olive oil, 4-10 parts of honey, 10-30 parts of condensed milk, 10-20 parts of fresh milk, 10-15 parts of cream, 80-120 parts of pineapples, 10-15 parts of cheese, and 4-6 parts of auxiliary agent. The production method comprises the steps of juicing the pineapples, drying and grinding the pineapples, mixing pineapple waste with dough to produce wrappers, mixing pineapple juice and baking. Compared with traditional egg tarts, the pineapple flavor egg tarts have the advantages of rich fruity and agreeable sweetness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to the field of egg tart processing, in particular to a pineapple-flavored egg tart and a preparation method thereof. Background technique [0002] Egg tart (EggTart), Taiwan is called egg tower, "tart" is a transliteration of English "tart", which means a pie with exposed fillings (the opposite surface is covered by pie crust and the filling is sealed); A "tart" filled with egg custard. The method is to put the cake crust into a small round pan-shaped cake mold, pour in the egg paste mixed with sugar and eggs, and then put it in the oven; the outer layer of the baked egg tart is crispy tart skin, and the inner layer is It is a sweet yellow solidified egg slurry. [0003] There is no exact year when egg tarts were introduced in Hong Kong. Some people say that egg tarts have appeared in Hong Kong bakeries since the 1940s, and entered most tea restaurants from the 1950s to t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34
Inventor 陈波
Owner GUIZHOU ZUNYI FANGBOYUAN FOOD CO LTD
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