Frozen egg tart liquid, salted egg yolk egg tart and production method thereof
A production method and technology of egg tart liquid, which is applied in the field of leisure desserts, can solve the problems of unstable frozen preservation quality, few types of egg tart liquid, and low production efficiency, and achieve the effect of unique roasted salted egg yolk aroma, unique taste and beautiful appearance
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Embodiment 1
[0034] A method for producing 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 egg white liquid, 120 parts of milk, 40 parts of whipped cream, 40 parts of white sugar, 0.1 part of salt, 0.3 part of thickener (xanthogen 0.15 part of glue, 0.15 part of carrageenan), 0.04 part of gardenia yellow pigment, 0.3 part of fresh milk essence, 60 parts of water;
[0036] (2) Bake the salted egg yolk at 120°C for 15min, cut it into pieces (<1mm), and absorb the surface oil with oil-absorbing paper;
[0037] (3) Mixing of raw materials: Mix milk, whipped cream, white sugar, salt, thickener, gardenia yellow pigment and water evenly, stir with a mixer for 10 minutes at a speed of 140 rmp / min, and then add egg yolk and egg white to continue stirring 3min to obtain a mixed solution;
[0038] (4) Pasteurization: sterilize the mixture at 72° C. for 20 minutes, then add fre...
Embodiment 2
[0041] A method for producing 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 egg white liquid, 130 parts of milk, 42 parts of whipped cream, 45 parts of white sugar, 0.3 part of salt, 0.5 part of thickener (xanthogen 0.15 part of glue, 0.15 part of carrageenan), 0.06 part of gardenia yellow pigment, 0.5 part of fresh milk essence, 80 parts of water;
[0043] (2) Bake the salted egg yolk at 120°C for 15min, cut it into pieces (<1mm), and absorb the surface oil with oil-absorbing paper;
[0044] (3) Mixing of raw materials: Mix milk, whipped cream, white sugar, salt, thickener, gardenia yellow pigment and water evenly, stir with a mixer for 10 minutes at a speed of 150 rmp / min, then add egg yolk liquid and egg white liquid to continue stirring 3min to obtain a mixed solution;
[0045] (4) Pasteurization: sterilize the mixture at 75° C. for 25 minutes, ...
Embodiment 3
[0048] A method for producing 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 egg white liquid, 140 parts of milk, 45 parts of whipped cream, 42 parts of white sugar, 0.2 part of salt, 0.4 part of thickener (xanthogen 0.15 part of glue, 0.15 part of carrageenan), 0.05 part of gardenia yellow pigment, 0.4 part of fresh milk essence, 70 parts of water;
[0050](2) Bake the salted egg yolk at 120°C for 15min, cut it into pieces (<1mm), and absorb the surface oil with oil-absorbing paper;
[0051] (3) Mixing of raw materials: Mix milk, whipped cream, white sugar, salt, thickener, gardenia yellow pigment and water evenly, stir with a mixer for 15 minutes at a speed of 150 rmp / min, then add egg yolk and egg white and continue to stir 5min to obtain a mixed solution;
[0052] (4) Pasteurization: sterilize the mixture at 80° C. for 20 minutes, then add fresh mi...
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