Purple sweet potato egg-yolk puff

A technology of egg yolk crisp and purple sweet potato, applied in the field of purple sweet potato egg yolk crisp, can solve the problems of salted egg yolk alcohol residue, poor nutritional value, unsuitable for infants and young children, etc., and achieve the effect of improving nutritional value and expanding the scope

Inactive Publication Date: 2019-10-25
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The center of existing egg yolk crisps is filled with salted egg yolk, which is not as nutritious as ordinary egg yolk, and salted egg yolk, as the name suggests, is salty and not suitable for infants and young children, and salted egg yolk has a strong fishy smell, so it needs white wine before use Remove the fishy smell, which will cause alcohol residue in the salted egg yolk

Method used

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  • Purple sweet potato egg-yolk puff
  • Purple sweet potato egg-yolk puff

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Step 1: Take eggs of uniform size, separate the egg white from the egg yolk, put the egg yolk into a round mold, add 1mL of purified water to each egg yolk, cover with plastic wrap, and freeze;

[0025] Step 2: Peel the sweet potatoes and purple potatoes respectively, slice them, steam them in a pan, crush them into mud, heat and stir-fry the purple potatoes until the water content is 20%, and cool to room temperature. During the cultivation process, the cake skin will be heated, leaked, and collapsed. If the moisture content is too high, it is easy to breed mold. Therefore, considering the number of microorganisms and product quality requirements, the moisture content of purple sweet potatoes should be controlled at 20%;

[0026] Step 3: Add 40g of sweet potatoes to 200g of high-gluten flour, then mix 60g of butter, 0.8g of glyceryl monocaprylate and 60mL of hot water, stir until completely dissolved, slowly add to the high-gluten flour, and stir while pouring until Fl...

Embodiment 2

[0034] Step 1: Take eggs of uniform size, separate the egg white from the egg yolk, put the egg yolk into a round mold, add 1mL of purified water to each egg yolk, cover with plastic wrap, and freeze;

[0035] Step 2: Peel the sweet potatoes and purple potatoes respectively, slice them, steam them in a pan, crush them into mud, heat and stir-fry the purple potatoes until the water content is 21%, and cool to room temperature. During the cultivation process, the cake skin will be heated, leaked, and collapsed. If the moisture content is too high, it is easy to breed mold. Therefore, considering the number of microorganisms and product quality requirements, the moisture content of purple sweet potatoes is controlled at 21%;

[0036] Step 3: Add 50g of sweet potatoes to 250g of high-gluten flour, then mix 80g of butter, 1g of glyceryl monocaprylate and 80mL of hot water, stir until completely dissolved, slowly add to the high-gluten flour, and stir while pouring until the flour A...

Embodiment 3

[0044] Step 1: Take eggs of uniform size, separate the egg white from the egg yolk, put the egg yolk into a round mold, add 1mL of purified water to each egg yolk, cover with plastic wrap, and freeze;

[0045] Step 2: Peel the sweet potatoes and purple potatoes respectively, slice them, steam them in a pan, crush them into puree, heat and stir-fry the purple potatoes until the water content is 22%, and cool to room temperature. During the cultivation process, problems such as heating, leaking, and collapse of the cake skin will be caused. If the moisture content is too high, it is easy to breed mold. Therefore, considering the number of microorganisms and product quality requirements, the moisture content of purple sweet potato is controlled at 22%;

[0046] Step 3: Add 60g of sweet potatoes to 300g of high-gluten flour, then mix 100g of butter, 1.2g of glyceryl monocaprylate and 100mL of hot water, stir until completely dissolved, slowly add to the high-gluten flour, and stir wh...

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PUM

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Abstract

The invention relates to purple sweet potato egg-yolk puff. The components of the purple sweet potato egg-yolk puff comprise high-gluten flour, mashed sweet potatoes, hot water, butter, low-gluten flour, lard, mashed purple sweet potatoes, frozen egg yolk, glycerol monocaprylate, yolk liquid and semen sesami nigrum. The purple sweet potato egg-yolk puff has the advantages that ordinary egg yolk isused for replacing salted egg yolk, purple sweet potatoes and sweet potatoes are added in stuffing and flour skin, and the taste of the egg-yolk puff is integrally improved to be slightly sweet fromsalty, which expands the range of eating people; in view of the nutrition of the purple sweet potatoes, sweet potatoes and egg yolk, the nutritive value of the egg-yolk puff is increased; the glycerolmonocaprylate is added as a preservative, especially a novel non-toxic efficient broad-spectrum preservative, gram bacteria, moulds and yeasts all have inhibitory effects, and the glycerol monocaprylate also belongs to a lipophilic non-ionic emulsifier, has dual functions of corrosion prevention and emulsification, and is a substance with very high safety.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a purple sweet potato egg yolk crisp. Background technique [0002] Egg yolk cake is a kind of Chinese pastry suitable for all ages, which is loved by Chinese people. Egg yolk crisps are layered on the outside, embedded with sweet and soft fillings, and the center is golden egg yolk, delicious and not greasy. Egg yolk crisps are rich in starch, protein, vitamin A, etc., and are also very suitable for children and teenagers with poor appetite and malnutrition. The center of existing egg yolk crisps is filled with salted egg yolk, which is not as nutritious as ordinary egg yolk, and salted egg yolk, as the name suggests, is salty and not suitable for infants and young children, and salted egg yolk has a strong fishy smell, so it needs white wine before use Remove the fishy smell, which will cause alcohol residue in the salted egg yolk. [0003] Sweet potatoes are rich in protein, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/20A21D13/06A21D2/16A21D2/34A21D2/36
CPCA21D2/16A21D2/34A21D2/366A21D13/06A21D13/20
Inventor 王长远姜颖俊张丽媛刁静静王立冬
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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