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Making method of cheese flavored flow-heart egg tart

A technology of Liuxin egg tart and cheese, which is applied in the field of preparation of cheese-flavored Liuxin egg tart, can solve the problems of heavy sweetness, short shelf life, uneven taste, etc., and achieve good heat resistance, strong edibility, and good moisture retention Effect

Inactive Publication Date: 2019-08-23
苏州欧福蛋业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] CN107683877A discloses a fruit-flavored egg tart belonging to the food field to solve the problems of easy mildew and rot, short shelf life, easy loss of nutrients, many harmful ingredients and heavy sweetness existing in traditional fruit egg tarts
[0005] Liuxin cheese egg tarts are different from traditional egg tarts, because the heart is semi-fluid, so it has a different taste from traditional egg tarts. average disadvantage

Method used

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  • Making method of cheese flavored flow-heart egg tart

Examples

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Comparison scheme
Effect test

Embodiment 1

[0017] The raw materials of the cheese-flavored egg tart of the present invention include: egg yolk liquid, whole egg liquid, cheese powder, milk, sugar, maltodextrin, whipped cream, additives, and egg tart skin.

[0018] The preparation steps of the cheese-flavored egg tart of the present invention are as follows: pour the cheese powder into the whipped cream and mix evenly to obtain the cheese powder; first mix the egg yolk liquid, whole egg liquid, additives, and milk, and then add Cheese powder and maltodextrin, stir well to get the egg tart liquid; pour the prepared egg tart liquid into the egg tart skin, until the egg tart liquid reaches 70% of the capacity of the egg tart skin, put it into the baking tray; put the raw egg tart into the baking tray Put it into the oven, bake at 250°C, lower the heat at 220°C, and bake for 9 minutes to get the egg tart product.

[0019] The ratio of raw materials used in the cheese-flavored egg tart is as follows: in parts by weight, 220 ...

Embodiment 2

[0024] The raw materials of the cheese-flavored egg tart of the present invention include: egg yolk liquid, whole egg liquid, cheese powder, milk, sugar, maltodextrin, whipped cream, additives, and egg tart skin.

[0025] The preparation steps of the cheese-flavored egg tart of the present invention are as follows: pour the cheese powder into the whipped cream and mix evenly to obtain the cheese powder; first mix the egg yolk liquid, whole egg liquid, additives, and milk, and then add Cheese powder and maltodextrin, stir well to get the egg tart liquid; pour the prepared egg tart liquid into the egg tart skin, until the egg tart liquid reaches 60% of the capacity of the egg tart skin, put it into the baking tray; put the raw egg tart into the baking tray Put it into the oven, bake at 220°C, lower the heat at 200°C, and bake for 6 minutes to get the egg tart product.

[0026] The ratio of raw materials used in the cheese-flavored egg tart is as follows: in parts by weight, 220 ...

Embodiment 3

[0031] The raw materials of the cheese-flavored egg tart of the present invention include: egg yolk liquid, whole egg liquid, cheese powder, milk, sugar, maltodextrin, whipped cream, additives, and egg tart skin.

[0032] The preparation steps of the cheese-flavored egg tart of the present invention are as follows: pour the cheese powder into the whipped cream and mix evenly to obtain the cheese powder; first mix the egg yolk liquid, whole egg liquid, additives, and milk, and then add Cheese powder and maltodextrin, stir well to get the egg tart liquid; pour the prepared egg tart liquid into the egg tart skin, until the egg tart liquid reaches 80% of the capacity of the egg tart skin, put it into the baking tray; put the raw egg tart into the baking tray Put it into the oven, bake at 280°C, lower the heat at 240°C, and bake for 12 minutes to get the egg tart product.

[0033] The ratio of raw materials used in the cheese-flavored egg tart is as follows: in parts by weight, 220...

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Abstract

The invention relates to a making method of a cheese flavored flow-heart egg tart. The method comprises the steps that cheese powder is poured into unsalted butter to be mixed to be uniform to obtaincheese powder liquid; egg yolk, egg pulp, additives and milk are mixed, after uniform stirring, cheese powder liquid and maltodextrin are added, and egg tart liquid is obtained after uniform stirring;the prepared egg tart liquid is poured into egg tart skin till the egg tart liquid accounts for 60-80% of the egg tart skin, and the egg tart is placed into a baking tray; the baking tray with the raw egg tart into an oven, the baking temperature is 220-280 DEG C, the lower fire temperature is 200-240 DEG C, baking is performed for 6-12 min, and the egg tart product is obtained.

Description

technical field [0001] The invention relates to the field of deep processing of egg products, in particular to a method for preparing cheese-flavored egg tarts. Background technique [0002] Cheese egg tart is a kind of delicacy that has been popular in recent years, and the egg tart heart presents a semi-solid and flowing appearance. The approximate production process of the Cheese Egg Tart is to use cheese and bake it at a suitable temperature with the Hong Kong-style egg tart skin. [0003] CN107683877A discloses a fruit-flavored egg tart, belonging to the food field, to solve the problems of easy mildew and rot, short shelf life, easy loss of nutritional components, many harmful components and heavy sweetness existing in traditional fruit egg tarts. A fruit-flavored egg tart: comprising the following raw materials in parts by weight, 40-60 parts of flour, 50-60 parts of eggs, 5-9 parts of olive oil, 4-10 parts of honey, 10-30 parts of condensed milk, 10-20 parts of fres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38
CPCA21D13/31A21D13/38
Inventor 赵殷勤谢良
Owner 苏州欧福蛋业股份有限公司
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