Eggshell caramel pudding and making method thereof

An eggshell and pudding technology is applied in the directions of food ingredients as taste modifiers, food ingredients as smell modifiers, and food ingredients as taste modifiers, etc., and can solve the problems of insufficient nutritional value, affecting the smell of pudding, and heavy egg smell, etc. To achieve the effect of beautiful color, better taste and delicate taste

Inactive Publication Date: 2019-12-03
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional pudding is mainly formed by the thickener congealing into a gel during the cooling process, which has good elasticity, but the nutritional value is not enough. Although some egg puddings are formed by thermal coagulation of eggs, the use of thickeners is reduced and the increase The nutritional value is improved, but the fishy smell of the eggs is heavy after cooling, which affects the smell of the pudding, or the texture is uneven, hollow, and not delicate

Method used

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  • Eggshell caramel pudding and making method thereof
  • Eggshell caramel pudding and making method thereof
  • Eggshell caramel pudding and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for preparing eggshell creme brulee, comprising the following steps:

[0028] 1) Heat 70 parts of water to 55-60°C, add 8 parts of milk powder, and stir evenly, so that the milk powder is completely dissolved without agglomeration or wall-hanging particles, and solution A is obtained for use;

[0029] 2) Mix 1.5 parts of ginger powder and 1 part of compound phosphate evenly, add 10 parts of water to obtain solution B for later use;

[0030] 3) Mix 80 parts of whipped cream with solution A obtained in step 1) and solution B obtained in step 2), add 20 parts of white sugar and 6 parts of condensed milk, heat to 60-65°C to fully dissolve the white sugar, and obtain solution C , maintain the temperature at 55-60°C for standby;

[0031] 4) Fully stir 40 parts of the egg yolk liquid, pass through a 60-mesh sieve, remove impurities such as ligaments, add the solution C obtained in step 3), mix evenly, remove the air bubbles in the egg yolk liquid, and obtain the pudd...

Embodiment 2

[0035] A method for preparing eggshell creme brulee, comprising the following steps:

[0036] 1) Heat 85 parts of water to 55-60°C, add 9 parts of milk powder, and stir evenly, so that the milk powder is completely dissolved without agglomeration or wall-hanging particles, and solution A is obtained for use;

[0037] 2) Mix 1.8 parts of ginger powder and 1.3 parts of compound phosphate evenly, add 15 parts of water, and prepare solution B;

[0038] 3) Mix 90 parts of whipped cream with solution A obtained in step 1) and solution B obtained in step 2), add 25 parts of white sugar and 8 parts of condensed milk, heat to 60-65°C to fully dissolve the white sugar, and obtain solution C , maintain the temperature at 55-60°C for standby;

[0039] 4) Fully stir 45 parts of the egg yolk liquid, pass through a 60-mesh sieve to remove impurities such as ligaments, add the solution C obtained in step 3) while it is hot, mix well, remove the air bubbles in the egg yolk liquid, and obtain ...

Embodiment 3

[0043] A method for preparing eggshell creme brulee, comprising the following steps:

[0044] 1) Heat 100 parts of water to 55-60°C, add 10 parts of milk powder, and stir evenly, so that the milk powder is completely dissolved without agglomeration or wall-hanging particles, and solution A is obtained for use;

[0045] 2) Mix 2 parts of ginger powder and 1.5 parts of compound phosphate evenly, add 20 parts of water to obtain solution B for later use;

[0046] 3) Mix 100 parts of whipped cream with solution A obtained in step 1) and solution B obtained in step 2), add 30 parts of white sugar, heat to 60-65°C, and 10 parts of condensed milk to fully dissolve the white sugar to obtain solution C , maintain the temperature at 55-60°C for standby;

[0047] 4) Fully stir 50 parts of egg yolk liquid, pass through a 60-mesh sieve, remove frenulum and other impurities, add the solution C obtained in step 3) while hot, mix evenly, remove the air bubbles in the egg yolk liquid, and obta...

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PUM

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Abstract

The invention discloses eggshell caramel pudding, which comprises eggshell and caramel pudding filled in eggshell. The caramel pudding is prepared from the following raw materials in parts by weight:8 to 10 parts of milk powder, 80 to 100 parts of unsalted butter, 6 to 10 parts of condensed milk, 20 to 30 parts of white sugar, 40 to 50 parts of yolk liquid, 1.5 to 2 parts of ginger powder, 1 to 1.5 parts of composite phosphate and 80 to 120 parts of water. The eggshell caramel pudding is egg-shaped in appearance, small, exquisite, attractive, creamy yellow on the whole, decorated by caramel,attractive in color, tender and smooth in taste, fresh in ginger flavor, free of egg smell and better in taste after being refrigerated.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an eggshell-packed creme brulee and a preparation method thereof. The invention is researched and developed by Hubei Shendan Jiangkang Food Co., Ltd. (Key Laboratory of Egg Product Processing, Ministry of Agriculture and Rural Affairs). Background technique [0002] Pudding is a semi-solidified dessert, which is popular among young people because of its smooth and delicate taste. Traditional pudding is mainly formed by the thickener congealing into a gel during the cooling process, which has good elasticity, but the nutritional value is not enough. Although some egg puddings are formed by thermal coagulation of eggs, the use of thickeners is reduced and the increase The nutritional value is improved, but the fishy smell of the eggs is heavy after cooling, which affects the smell of pudding, or the texture is uneven, hollow, and not delicate. Contents of the invention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/10A23L27/00A23L27/10A23L15/00A23L29/30
CPCA23V2002/00A23L9/10A23L15/00A23L27/00A23L27/10A23L29/30A23V2200/044A23V2200/14A23V2200/16A23V2200/15
Inventor 刘华桥阮丹丹丁冰
Owner HUBEI SHENDAN HEALTHY FOOD
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