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Rainbow yolk stick and preparing method thereof

A technology of egg yolk and rainbow, applied in baking, dough processing, baked food, etc., can solve the problems of poor nutrition and taste of egg yolk sticks, and achieve the effect of rich taste, high praise rate and good taste

Inactive Publication Date: 2017-07-21
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many egg yolk stick products on the market, but the existing egg yolk sticks are relatively poor in nutrition and taste, and are often hard to eat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A rainbow egg yolk stick, including the following raw materials by weight:

[0038] 550 parts of low-gluten flour, 100 parts of corn starch, 4 parts of salt, 400 parts of butter, 100 parts of whole egg liquid, 50 parts of boiled egg yolk, 280 parts of powdered sugar, 8 parts of strawberry powder, 10 parts of purple potato powder, 15 parts of blueberry powder , 15 portions of mango powder, 10 portions of pumpkin powder, 6 portions of matcha powder and 6 portions of cocoa powder.

[0039] The preparation method of the rainbow egg yolk stick includes the following steps:

[0040] (1) Melt 400 parts of butter in water, then add 280 powdered sugar and stir evenly.

[0041] (2) Take 100 parts of the whole egg liquid and add in three times, each time adding about 1 / 3 of the whole egg liquid and stir well.

[0042] (3) Add 550 parts of low-gluten flour, 100 parts of corn starch, 4 parts of salt, and 50 parts of boiled egg yolk after passing through a 60-mesh sieve, and continue to stir ...

Embodiment 2

[0050] A rainbow egg yolk stick, including the following raw materials by weight:

[0051] 600 portions of low-gluten flour, 120 portions of corn starch, 6 portions of salt, 400 portions of butter, 110 portions of whole egg liquid, 70 portions of cooked egg yolk, 300 portions of powdered sugar, 10 portions of strawberry powder, 15 portions of purple potato powder, 15 portions of blueberry powder , 10 parts of mango powder, 10 parts of pumpkin powder, 10 parts of matcha powder and 8 parts of cocoa powder.

[0052] The preparation method of the rainbow egg yolk stick includes the following steps:

[0053] (1) Melt 400 parts of butter in water, then add 300 powdered sugar and stir evenly.

[0054] (2) Take 110 parts of the whole egg liquid and add in three times, each time adding about 1 / 3 of the whole egg liquid and stir well.

[0055] (3) Add 600 parts of low-gluten flour, 120 parts of corn starch, 6 parts of salt, and 70 parts of cooked egg yolk that have passed through an 80-mesh siev...

Embodiment 3

[0063] A rainbow egg yolk stick, including the following raw materials by weight:

[0064] 600 portions of low-gluten flour, 120 portions of corn starch, 6 portions of salt, 410 portions of butter, 120 portions of whole egg liquid, 70 portions of cooked egg yolk, 300 portions of powdered sugar, 13 portions of strawberry powder, 15 portions of purple potato powder, 18 portions of blueberry powder , 18 portions of mango powder, 15 portions of pumpkin powder, 10 portions of matcha powder and 8 portions of cocoa powder.

[0065] The preparation method of the rainbow egg yolk stick includes the following steps:

[0066] (1) Melt 410 parts of butter in water, then add 300 powdered sugar and stir evenly.

[0067] (2) Take 120 parts of the whole egg liquid and add in three times, each time adding about 1 / 3 of the whole egg liquid and stir well.

[0068] (3) Add 600 parts of low-gluten flour, 120 parts of corn starch, 6 parts of salt, and 70 parts of boiled egg yolk after passing through a 100-...

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PUM

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Abstract

The invention discloses a rainbow yolk stick and a preparing method thereof. The rainbow yolk stick is prepared from, by weight, 500-600 parts of weak flour, 80-120 parts of corn starch, 4-6 parts of salt, 380-420 parts of butter, 100-120 parts of egg liquid, 50-70 parts of cooked egg yolks, 250-300 parts of sugar powder and 52-105 parts of edible flour which is used for color decoration and flavor adjustment. The rainbow yolk stick is excellent in mouthfeel, crisp and tasty and extremely high in favorable rate, and is just melt in mouth.

Description

Technical field [0001] The invention belongs to the technical field of food, and specifically relates to a rainbow egg yolk stick and a preparation method thereof. Background technique [0002] As a form of food, food bars consist of some edible food materials that are glued with syrup, and then squeezed and cut into bars. According to the nutrients they fortify, food bars include energy bars (energy bars)-to supplement energy. Purpose, protein bar (protein bar)-for the purpose of replenishing protein, slimming bar (slimbar)-for the purpose of supplementing dietary fiber and controlling energy intake. [0003] As food ingredients become more abundant, there are more and more types of materials suitable for adding to food bars, which can be used to formulate more balanced foods, which are very suitable for consumption during exercise, outdoor travel, and meal replacements and snacks. In addition, since the production of food bars does not undergo a heat treatment process, it become...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/11A21D2/18A21D2/34A21D2/36
CPCA21D2/186A21D2/34A21D2/36A21D2/364A21D2/366
Inventor 章燎源周仪魏本强洪仕诚
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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