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Freezing egg tart liquid, egg tart with salted egg yolk and preparation method thereof

A production method and technology for egg tart liquid, applied in the field of leisure desserts, can solve the problems of unstable frozen preservation quality, few types of egg tart liquid, low production efficiency, etc., and achieve the effects of unique roasted salted egg yolk, unique taste and beautiful appearance.

Active Publication Date: 2018-02-23
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But commercially available shelf-life reaches 12 months egg tart liquid kind is less, and there is production efficiency low, frozen preservation quality is unstable, problems such as agglomeration easily

Method used

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  • Freezing egg tart liquid, egg tart with salted egg yolk and preparation method thereof
  • Freezing egg tart liquid, egg tart with salted egg yolk and preparation method thereof
  • Freezing egg tart liquid, egg tart with salted egg yolk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A production method of frozen egg tart liquid, comprising the following steps:

[0035] (1) Prepare raw materials by weight: 17 parts of salted egg yolk, 26 parts of egg yolk liquid, 65 parts of protein liquid, 120 parts of milk, 40 parts of light cream, 40 parts of white sugar, 0.1 part of table salt, 0.3 part of thickener (Xanthan 0.15 parts of carrageenan, 0.15 parts of carrageenan), 0.04 parts of gardenia yellow pigment, 0.3 parts of fresh milk essence, and 60 parts of water;

[0036] (2) Bake the salted egg yolk at 120°C for 15 minutes, cut into fine pieces (<1mm), and absorb the oil on the surface with oil-absorbing paper;

[0037] (3) Mixing of raw materials: Mix milk, light cream, white sugar, salt, thickener, gardenia yellow pigment and water evenly, stir with a mixer at 140rmp / min for 10min, then add egg yolk liquid and protein liquid to continue stirring 3min, obtain mixed liquor;

[0038] (4) Pasteurization: sterilize the mixture at 72°C for 20 minutes, th...

Embodiment 2

[0041] A production method of frozen egg tart liquid, comprising the following steps:

[0042] (1) Prepare raw materials by weight: 20 parts of salted egg yolk, 30 parts of egg yolk liquid, 60 parts of protein liquid, 130 parts of milk, 42 ​​parts of light cream, 45 parts of white sugar, 0.3 part of table salt, 0.5 part of thickener (Xanthan 0.15 parts of carrageenan, 0.15 parts of carrageenan), 0.06 parts of gardenia yellow pigment, 0.5 parts of fresh milk essence, and 80 parts of water;

[0043] (2) Bake the salted egg yolk at 120°C for 15 minutes, cut into fine pieces (<1mm), and absorb the oil on the surface with oil-absorbing paper;

[0044] (3) Mixing of raw materials: Mix milk, light cream, white sugar, salt, thickener, gardenia yellow pigment and water evenly, stir with a mixer at 150rmp / min for 10min, then add egg yolk liquid and protein liquid to continue stirring 3min, obtain mixed solution;

[0045] (4) Pasteurization: Sterilize the mixture at 75°C for 25 minutes...

Embodiment 3

[0048] A production method of frozen egg tart liquid, comprising the following steps:

[0049] (1) Prepare raw materials by weight: 25 parts of salted egg yolk, 34 parts of egg yolk liquid, 70 parts of protein liquid, 140 parts of milk, 45 parts of light cream, 42 parts of white sugar, 0.2 part of table salt, 0.4 part of thickener (Xanthan 0.15 parts of carrageenan, 0.15 parts of carrageenan), 0.05 parts of gardenia yellow pigment, 0.4 parts of fresh milk essence, and 70 parts of water;

[0050](2) Bake the salted egg yolk at 120°C for 15 minutes, cut into fine pieces (<1mm), and absorb the oil on the surface with oil-absorbing paper;

[0051] (3) Mixing of raw materials: Mix milk, light cream, white sugar, salt, thickener, gardenia yellow pigment and water evenly, stir with a mixer at a speed of 150rmp / min for 15min, then add egg yolk liquid and protein liquid and continue stirring 5min, to obtain the mixed solution;

[0052] (4) Pasteurization: Sterilize the mixture at 80°...

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Abstract

The invention discloses a freezing egg tart liquid. The freezing egg tart liquid is prepared by mixing the following components in parts by weight: main raw materials: 15 to 25 parts of salted egg yolk, 25 to 35 parts of egg yolk liquid, 60 to 70 parts of egg white liquid, 120 to 140 parts of milk, and 40 to 45 parts of whipping cream; auxiliary materials: 40 to 45 parts of white granulated sugar,0.1 to 0.3 part of edible salt, 0.3 to 0.6 part of thickener, 0.04 to 0.06 part of gardenia yellow pigment, 0.3 to 0.5 part of fresh milk essence, and 60 to 80 parts of water. The freezing egg tart liquid has the advantages that the obvious difference of color is avoided in the quality warranty period; after thawing, the obvious difference of mouth feel and the caking are avoided; the conveniencein use is realized, the quality is stable, and the Portuguese egg tart with color rand attractive appearance can be baked.

Description

technical field [0001] The invention belongs to the field of leisure desserts, and in particular relates to a frozen yellow egg tart liquid, a salted egg yolk egg tart and a production method thereof. Background technique [0002] Egg tarts taste sweet and mellow, soft and delicious, and almost everyone loves to eat them. Egg tart liquid is generally made by mixing milk, whipped cream, white sugar, and egg yolk liquid. But commercially available shelf life reaches 12 months egg tart liquid kind is less, and there is production efficiency low, frozen preservation quality is unstable, problems such as agglomeration easily. [0003] Moreover, in order to ensure the color of the finished egg tart, most egg tart liquids currently only use the egg yolk liquid part of the egg instead of the egg white liquid, but both egg white and egg yolk are healthy and nutritious, and good health requires balanced nutrition and Reasonable meals. Contents of the invention [0004] The techni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/38
CPCA21D13/38
Inventor 刘华桥余东华周婷
Owner HUBEI SHENDAN HEALTHY FOOD
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