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Matcha red bean egg tart and manufacturing method thereof

A technology of red bean egg tart and red bean, which is applied in the direction of baking, baked food with modified ingredients, dough processing, etc., to achieve the effect of rich nutrition, golden color and prevention of cardiovascular and cerebrovascular diseases

Inactive Publication Date: 2018-06-01
杨艳英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a new matcha-flavored egg tart that contains a variety of essential amino acids, a variety of inorganic salts and trace elements for the practical problem that most of the raw materials for ordinary egg tarts currently produced are high-sugar and high-calorie additives. Red bean egg tart and preparation method thereof

Method used

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  • Matcha red bean egg tart and manufacturing method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 of the present invention: Components: tart skin. Ingredients include: 15 grams of red beans, 1 tablespoon of matcha powder, 80 grams of soy milk, 1 tablespoon of white sugar, 80 grams of fresh cream, 90 grams of milk, 2 grams of gelatine tablets, and 1 tablespoon of water; the above are the production materials.

[0037] Matcha red bean egg tart, including the following steps:

[0038] 1. The production process of the basic tart skin is as follows:

[0039] a. Mix 100 grams of sticky rice flour, 30 grams of almond flour and 0.5 tablespoon of salt and sift them into a basin;

[0040] b. Crack two eggs and take the egg liquid and stir evenly;

[0041] c. Melt 90 grams of ghee to liquid;

[0042] d. Press the middle of the flour into a concave shape, pour in the liquid egg yolk that has been stirred with water;

[0043] e. Continue to add the melted ghee at the position where the egg yolk is added;

[0044] f. Stir to form a ball, it is best to leave some fl...

Embodiment 2

[0063]Example 2 of the present invention: Components: tart skin The main ingredients include: 120 grams of sticky rice flour, 40 grams of almond flour, 1 tablespoon of salt, 5 tablespoons of water, 80 grams of ghee, 3 eggs, and 6 grams of white chocolate; Ingredients include: 20 grams of red beans, 2 tablespoons of matcha powder, 85 grams of soy milk, 2 tablespoons of white sugar, 95 grams of fresh cream, 100 grams of milk, 3 grams of gelatine tablets, and 2 tablespoons of water; the above are the production materials.

[0064] Matcha red bean egg tart, including the following steps:

[0065] 1. The production process of the basic tart skin is as follows:

[0066] a. Mix 120 grams of sticky rice flour, 40 grams of almond flour and 1 tablespoon of salt and sift them into a basin;

[0067] b. Break 3 eggs and take the egg liquid and stir evenly;

[0068] c. Melt 80 grams of ghee to liquid;

[0069] d. Press the middle of the flour into a concave shape, pour in the liquid egg ...

Embodiment 3

[0089] Example 3 of the present invention: Components: tart skin The main ingredients include: 150 grams of sticky rice flour, 50 grams of almond flour, 1 tablespoon of salt, 5 tablespoons of water, 110 grams of ghee, 4 eggs, and 8 grams of white chocolate; Ingredients include: 30 grams of red beans, 3 tablespoons of matcha powder, 100 grams of soy milk, 3 tablespoons of white sugar, 110 grams of fresh cream, 120 grams of milk, 5 grams of gelatin sheets, and 3 tablespoons of water; the above are the production materials.

[0090] Matcha red bean egg tart, including the following steps:

[0091] 1. The production process of the basic tart skin is as follows:

[0092] a. Mix 150 grams of sticky rice flour, 50 grams of almond flour and 1 tablespoon of salt and sift them into a basin;

[0093] b. Crack 4 eggs and take the egg liquid and stir evenly;

[0094] c. Melt 110 grams of ghee until liquid;

[0095] d. Press the middle of the flour into a concave shape, pour in the liqui...

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Abstract

The invention relates to the field of egg tart manufacturing, and particularly designs a matcha red bean egg tart and a manufacturing method thereof. The method for manufacturing the matcha red bean egg tart comprises two preparation processes of matcha red bean preparation and egg tart preparation, and then comprises molding and baking. The preparation method of the egg tart is easy to master, and red beans also contain a plurality of inorganic salts and trace elements such as potassium, calcium, magnesium, iron, copper, manganese and zinc, and has many dietary fibers which have good effectsof moistening intestines, relaxing bowels, lowering blood pressure, lowering blood lipid, regulating blood sugar, expelling toxins, resisting cancers, preventing calculus, building body and reducing weight. The matcha red bean egg tart is rich in nutrients, golden in color, sweet and delicious, crisp in skins and fine in inner quality, contains no chemical additive, and is a whole natural healthyfood.

Description

[0001] The invention mainly relates to the field of egg tart manufacturing, in particular to a matcha red bean egg tart and a manufacturing method thereof. Background technique [0002] With the rapid development of the economy, people's living standards have been greatly improved, and the requirements for the naturalness, safety, and nutrition of food are also getting higher and higher. Especially for the "three highs" (hypertension, hyperlipidemia, and hyperglycemia) people, it is particularly important to choose low-fat, low-sugar, healthy and safe foods. Red bean is the collective name for the seeds of Mimosaceae sea red bean and peacock bean. Traditional Chinese medicine believes that red beans smell sweet, sour, flat, non-toxic, and have the effect of removing dampness and nourishing the spleen. They are more suitable for people with weak spleen and stomach. Edema and cooling, antipyretic, stomach and other purposes. Red beans contain more saponins, which can stimulate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D13/06A21D2/36A21D2/34
CPCA21D2/34A21D2/36
Inventor 杨艳英
Owner 杨艳英
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