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Tart processing process

A processing technology, technology of egg tarts, applied in baking, baked food, food science, etc., can solve problems such as blood sugar rise and increase the incidence of tooth decay, and achieve the effects of reducing incidence, easy digestion, and preventing tooth decay

Inactive Publication Date: 2019-08-23
HEFEI QIGE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of egg tart processing technology, to solve the above-mentioned background technology that white granulated sugar is added, and diabetic patients will easily cause blood sugar to rise after taking it; egg tarts are liked by children because of their good taste and rich nutritional value. Eating too many egg tarts can easily increase the incidence of tooth decay

Method used

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  • Tart processing process

Examples

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Comparison scheme
Effect test

Embodiment 1

[0025] A kind of egg tart processing technology, which is composed of shortbread material, egg syrup and leather material, among which,

[0026] Pastry: 500 grams of flour, 1 kg of butter;

[0027] Egg syrup: 1.5 kg of erythritol, 1.5 kg of eggs, 1.5 kg of water;

[0028] Leather: 1kg flour, 200g eggs, 100g water;

[0029] The processing technology includes the following steps:

[0030] Step 1: Making shortbread: Mix 500 grams of flour with melted butter and rub thoroughly to form shortbread;

[0031] Step 2: Making egg syrup: Add 1.5 kg of erythritol to 750 grams of water and burn it into a syrup, then add 750 grams of cold water and stir evenly, pour 1.5 kg of eggs into the syrup and stir into an egg syrup;

[0032] Step 3: Preparing: Add 1 kg of flour and 200 g of eggs, add water and knead until it is not sticky, then wrap the pastry prepared in step 1 of pastry, roll it to a thickness of 1 cm with a rolling pin, and then fold it into four layers. Roll it out again, repeat the folding...

Embodiment 2

[0037] The processing technology of Example 2 is basically the same as that of Example 1, except that: in step 5, it is sent to the oven and baked at 210 degrees Celsius for 28 minutes.

Embodiment 3

[0039] The processing technology of Example 3 is basically the same as that of Example 1, except that: in step 5, it is sent to the oven and baked at 220 degrees Celsius for 25 minutes.

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Abstract

The invention discloses a tart processing process. A tart is composed of a crisp material, egg pulp and a crust material. The crisp material is prepared from 500 g of flour and 1 kg of butter. The eggpulp is prepared from 1.5 kg of erythritol, 1.5 kg of eggs and 1.5 kg of water. The crust material is prepared from 1 kg of flour, 200 g of eggs and 100 g of water. The processing process includes the following steps of preparing crisp, preparing the egg pulp, preparing a blank, and conducting forming and baking. The tart processing process has the advantages that the erythritol is suitable for being eaten by diabetes patients and can restrain the metabolism of bacteria in an oral cavity and prevent tooth decay, the erythritol has no energy and is easy to digest, the erythritol replaces whitegranulated sugar, the tooth delay incidence rate is effectively reduced when children eat tarts, and an important protection effect is realized for the health of children.

Description

Technical field [0001] The invention belongs to the technical field of egg tart processing, and specifically relates to an egg tart processing technology. Background technique [0002] Egg tart is a western-style pie filled with egg paste; the method is to put the crust into a small round basin-shaped cake mold, then pour the egg paste made of sugar and eggs, and then put it in Oven; the outer layer of the baked tart is crispy tart crust, and the inner layer is sweet yellow curdled egg paste. [0003] However, the existing egg tarts still have some unreasonable factors during processing. The existing egg tarts have the following shortcomings during processing: [0004] 1. Adding white sugar, diabetic patients will easily cause blood sugar to rise after taking it; [0005] 2. Egg tarts are liked by children because of their good taste and rich nutritional value. Children who eat more egg tarts are likely to increase the incidence of tooth decay. Summary of the invention [0006] The p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D13/062
CPCA21D13/062A21D13/31A21D13/38
Inventor 王德玉刘昕
Owner HEFEI QIGE FOOD CO LTD