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Egg pie and making method thereof

A technology for egg yolk pie and eggs, applied in the field of egg yolk pie and its preparation, can solve the problems of lack of vitamins and various trace elements and the like

Inactive Publication Date: 2017-12-08
蒙佳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Egg yolk pie is loved by consumers for its soft cake body and smooth filling. In recent years, the production of egg yolk pie has been on the rise and has a large market. However, the raw materials of ordinary egg yolk pie are mostly high. Additives such as sugar and high calories, lack of vitamins and various trace elements needed by the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of egg yolk pie, comprising the following steps:

[0018] (1) Material selection and preparation of barley: choose 36Kg barley with bright color and no pests and diseases, wash it with clean water, put it in a drying room and bake it at 102°C for 45 minutes, and when the moisture content is lower than 4%, crush it with a grinder And pass through a 90-mesh sieve to get barley powder, set aside;

[0019] (2) Material selection and preparation of mulberry: select 18Kg of mulberry with complete shape and no mold and rot, wash it with clean water, crush it with a crusher at the same time with 4Kg of water, and filter it with a filter screen to obtain mulberry juice and mulberry residue, which are set aside;

[0020] (3) Preparation of filling: Put mulberry residue, 10Kg flour, 20Kg white sugar, 16Kg fructose, 19Kg skimmed milk powder, 14Kg maltose syrup, and 17Kg butter into the container and stir with a stirrer at a speed of 80 rpm for 17 Minutes, afte...

Embodiment 2

[0024] A preparation method of egg yolk pie, comprising the following steps:

[0025] (1) Material selection and preparation of barley: select 35kg of barley with bright color and no pests and diseases, wash it with clean water, put it in a drying room and bake it at 103°C for 40 minutes, and when the moisture content is lower than 4%, crush it with a grinder And pass through a 90-mesh sieve to get barley powder, set aside;

[0026] (2) Material selection and preparation of mulberry: select 20Kg of mulberry with complete shape and no mildew and rot, wash it with clean water, crush it with a crusher at the same time with 3Kg of water, and filter it with a filter screen to obtain mulberry juice and mulberry residue, which are set aside;

[0027] (3) Preparation of filling: Put mulberry residue, flour 11Kg, white sugar 19Kg, fructose 17Kg, skimmed milk powder 18Kg, malt syrup 15Kg, butter 16Kg into the container and stir at 90 rpm for 16 Minutes, after the viscosity of the mixtu...

Embodiment 3

[0031] A preparation method of egg yolk pie, comprising the following steps:

[0032] (1) Material selection and preparation of barley: choose 34Kg barley with bright color and no pests and diseases, wash it with clean water, put it in a drying room and bake it at 104°C for 35 minutes, and when the moisture content is lower than 4%, crush it with a grinder And pass through a 90-mesh sieve to get barley powder, set aside;

[0033] (2) Material selection and preparation of mulberry: select 22Kg of mulberry with complete shape and no mold and rot, wash it with clean water, crush it with a crusher at the same time with 2Kg of water, and filter it with a filter to obtain mulberry juice and mulberry residue, which are set aside;

[0034] (3) Preparation of filling: Put mulberry residue, 12Kg flour, 18Kg white sugar, 18Kg fructose, 17Kg skimmed milk powder, 16Kg malt syrup, and 15Kg butter into the container and stir with a stirrer at a speed of 100 rpm for 15 Minutes, after the vis...

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PUM

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Abstract

The invention discloses an egg yolk pie and a preparation method thereof, comprising the following raw materials in parts by weight: 34-36 parts of barley, 10-12 parts of high-gluten flour, 7-9 parts of corn flour, 18-22 parts of mulberry, White sugar 18‑20 parts, fructose 16‑18 parts, skimmed milk powder 17‑19 parts, malt syrup 14‑16 parts, butter 15‑17 parts, ammonium bicarbonate 0.6‑0.8 parts, sodium metabisulfite 0.08‑0.12 parts, lactose 12‑14 parts, 4‑6 parts of salt, 13‑15 parts of eggs, 2‑4 parts of water, through baking, preparation of cake base, preparation of fillings, selection and preparation of mulberries, selection and preparation of barley The obtained egg yolk pie is rich in dietary fiber (cellulose), thiamine, riboflavin, vitamin A, vitamin E and various trace elements to achieve the functions of nourishing liver and kidney, nourishing blood and beauty, promoting body fluid and quenching thirst. At the same time, barley is added to make the egg yolk pie have a cosmetic effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an egg yolk pie and a preparation method thereof. Background technique [0002] Mulberry is the mature fruit of the deciduous tree Mulberry in the Moraceae family. It is harvested when the fruit is red and ripe, dried in the sun or used raw, or boiled with honey. Mature mulberry fruit (purple, red) is rich in nutrition, and every 100 grams contains: 81.8 grams of water, 48 kcal of energy, 1.6-1.8 grams of protein, and 0.3-0.4 grams of fat. Dietary fiber (cellulose) 3.3-4.9 grams, carbohydrates 10-12.9 grams, ash 1.2 grams, vitamin A: 3 micrograms, carotene 20-30 micrograms, thiamine 0.02 mg, riboflavin 0.05-0.06 mg, vitamin E: 6.95~12.78 mg, potassium 33 mg, calcium 30 mg, phosphorus 33 mg, potassium 32 mg, sodium 1.9 mg, iron 0.3 mg, zinc 0.25~0.27 mg, copper 0.06~0.08 mg, selenium 4.8~6.5 micrograms, manganese 0.29 mg. Mulberries are sweet, sour, and cold...

Claims

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Application Information

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IPC IPC(8): A21D13/047A21D13/32A21D13/38A21D2/36
CPCA21D13/38A21D2/36A21D13/047A21D13/32
Inventor 蒙佳
Owner 蒙佳
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