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Preparation method for egg yolk puff

A technology of egg yolk crisp and egg yolk, applied in dough processing, baking, baked food and other directions, can solve the problems of poor product taste, difficult to maintain consistent product quality, and lack of perfect quality control requirements, and achieve consistent quality and good taste. Effect

Inactive Publication Date: 2018-01-16
杭州洲际食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The egg yolk crisps in the prior art are all hand-processed and supplied, without perfect quality control requirements, it is difficult to maintain consistent product quality, and some products have poor taste

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0030] The invention provides a kind of preparation method of egg yolk crisp as follows:

[0031] 1. Raw material handling

[0032] 1.1. Tart skin: use frozen tart skin, thaw to 9-12 ℃ in advance (note: thaw in batches according to the molding speed).

[0033] 1.2. Salted egg yolk: divided or combined into 7-8g / piece.

[0034] 1.3. Eggs: Wash the pollutants on the surface of the eggs with clean water, then soak them in 50PPm disinfectant water for 10 minutes, and finally wash and remove the shells with clean water, take the egg yolks, and the utilization rate is 25%.

[0035] 2. Operation process:

[0036] (1) First wrap the salted egg yolk with bean paste, then put it into the thawed tart skin (temperature: 8-12°C), then spray water to fold the tart skin in half according to the edge, trim the edge until it is smooth, and put it in the small hole on the plate;

[0037] (2) De-aluminum film: Push the formed product into the quick-freezing warehouse (storage temperature: ≤...

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PUM

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Abstract

The invention discloses a preparation method for egg yolk puff. The method comprises the following technical steps: (1) using the frozen tart skin with an aluminum film, unfreezing to 9-12 DEG C in advance, taking 7-8g / piece salted egg yolk, using clean water for cleaning the pollutants on the surface of the eggs, using disinfectant fluid for soaking, lastly using clean water for cleaning and removing shell and then taking the egg yolk; (2) using red bean paste for covering the egg yolk, putting into the unfrozen tart skin, spraying water for folding the tart skin along the edge, trimming tillbeing smooth, and then placing onto a pored plate; (3) putting the formed product into a quick freezing storage (storage temperature: less than or equal to -35 DEG C), quickly freezing till the central temperature is at 4-6 DEG C, pulling out and removing the aluminum film from the tart skin; and (4) putting the de-molded puff into a roasting plate, unfreezing till the temperature is at 18-22 DEGC, brushing the egg yolk and scattering the black sesames in the middle of the product. The product prepared according to the technical scheme is complete in quality control requirement, the preparedproduct tastes fine and the quality is consistent.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for preparing egg yolk crisps. Background technique [0002] Egg yolk shortbread (also known as egg yolk shortbread) is a pastry food suitable for all ages. It is not only nutritious, but also crispy and fragrant. The egg yolk crisps in the prior art are all hand-processed and supplied, without perfect quality control requirements, it is difficult to maintain consistent product quality, and some products have poor taste. Contents of the invention [0003] The object of the present invention is to provide a method for preparing egg yolk crisps, which has perfect quality control requirements, and the prepared product has good taste and consistent quality. [0004] In order to achieve the above object, the present invention provides the following technical solutions: a method for preparing egg yolk crisps, comprising the following process steps: [0005] (1) Use...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D2/36A21D2/34
Inventor 刘刚
Owner 杭州洲际食品有限公司
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