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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
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...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com