Egg tart suitable for people losing weight

A technology for egg tarts and crowds, which is applied in the fields of application, dough processing, dough radiation, etc., and can solve problems such as being unsuitable for obese people.

Inactive Publication Date: 2018-11-23
FUYANG FUMENG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing egg tarts just blindly improve the mouthfeel and fragrance of egg tarts, but do not take into account that the prepared egg tarts are not suitable for obese people. Therefore, it is urgent to design an egg tart suitable for all stages and all groups of people.

Method used

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  • Egg tart suitable for people losing weight

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] An egg tart suitable for people who lose weight, comprising the following steps:

[0027] (1) Preparation of tart water:

[0028] a. Preparation of apple juice: Add 4-hexylresorcinol and purified water into the juice extractor at a weight ratio of 1:900, then put the cored and cut apples into the juice extractor, and start the juice extraction Machine, after processing for 8 minutes, filter the apple juice, put the apple juice in an environment of 2°C for storage, and set aside;

[0029] b. Preparation of tangerine juice: Add propyl gallate and purified water to the juice extractor at a weight ratio of 1:880, then remove the seeds and cut the tangerines into the juice extractor, and start the juice extractor , after 6 minutes of treatment, filter the tangerine juice, put the tangerine juice in an environment of 2°C for storage, and set aside;

[0030] c. Preparation of carrot juice: Add resveratrol and purified water into the juicer at a weight ratio of 1:860, then pu...

Embodiment 2

[0044] An egg tart suitable for people who lose weight, comprising the following steps:

[0045] (1) Preparation of tart water:

[0046] a. Preparation of apple juice: Add 4-hexylresorcinol and purified water into the juice extractor at a weight ratio of 1:950, then put the cored and cut apples into the juice extractor, and start the juice extraction Machine, after processing for 11 minutes, filter the apple juice, put the apple juice in an environment of 4°C for storage, and set aside;

[0047] b. Preparation of tangerine juice: Add propyl gallate and purified water to the juice extractor at a weight ratio of 1:910, then remove the seeds and cut the tangerines into the juice extractor, and start the juice extractor , after processing for 8 minutes, filter the tangerine juice, put the tangerine juice in an environment of 4°C for storage, and set aside;

[0048] c. Preparation of carrot juice: Add resveratrol and purified water into the juicer at a weight ratio of 1:890, then...

Embodiment 3

[0062] An egg tart suitable for people who lose weight, comprising the following steps:

[0063] (1) Preparation of tart water:

[0064] a. Preparation of apple juice: Add 4-hexylresorcinol and purified water into the juice extractor at a weight ratio of 1:1000, then core and cut apples into the juice extractor, and start the juice extraction Machine, after processing for 14 minutes, filter the apple juice, put the apple juice in an environment of 6°C for storage, and set aside;

[0065] b. Preparation of tangerine juice: Add propyl gallate and purified water to the juice extractor at a weight ratio of 1:940, then deseed and cut the tangerines into the juice extractor, and start the juice extractor , after processing for 10 minutes, filter the tangerine juice, put the tangerine juice in an environment of 6°C for storage, and set aside;

[0066] c. Preparation of carrot juice: Add resveratrol and purified water into the juicer at a weight ratio of 1:920, then put the carrots ...

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Abstract

The invention discloses an egg tart suitable for people losing weight, and belongs to the technical field of egg tart product processing. A preparing method of the egg tart includes the following steps of preparation of tart water, smashing treatment, preparation of a tart bottom, radiation treatment and preparation of the egg tart. The finally prepared egg tart is unique in flavor, fine and smooth in taste and bright in color, and has the advantages of being easy to digest and absorb and high in nutritional value; since the content of cholesterol is low, the application range is wide; the eggtart is particularly suitable for people losing weight, and has high market popularization value.

Description

technical field [0001] The invention belongs to the technical field of egg product processing, and in particular relates to an egg tart suitable for dieters. Background technique [0002] One egg tart is equivalent to eating a bowl of rice. The egg tart is crispy and soft, and it is easy to eat two or three bites of Portuguese egg tart. The average calorie of each is about 300 calories, while the calorie of an ordinary bowl of rice is 280 calories, so You eat a Portuguese egg tart has more calories than a bowl of rice. Egg tarts have a lot of fat and more unsaturated fatty acids, but egg tarts are different from rice. Rice calories mainly come from carbohydrates, while egg tarts have more than 60% fat. Although the calories of the two are similar, you eat a lot of oil, and you don’t There will be an instant feeling of fullness, which will keep you taking one bite after another. Moreover, among these fats, saturated fatty acids account for 56%. Experts recommend a diet to p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D6/00A21D13/06
CPCA21D13/31A21D6/005A21D13/06A21D13/38
Inventor 朱建军
Owner FUYANG FUMENG FOOD CO LTD
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