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Egg-yolk puff and preparation process thereof

A preparation process, egg yolk cake technology, applied in baking, baked food with modified ingredients, baked food, etc., can solve the problems of heavy eggy smell, messy taste, obvious sandy feeling, etc., to improve elasticity and softness Sex, reduced food intake, perfect fiber structure

Inactive Publication Date: 2020-03-17
安徽神农素食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Egg yolk shortbread, also known as egg yolk shortbread, is a pastry food suitable for all ages. It is rich in starch, protein, vitamin A, etc. It is rich in nutrition, sweet and delicious. The oil and materials in the current egg yolk fillings are easy to permeate with the outer layer materials, which makes the taste confusing and messy when eating, and the sense of layering is low, which affects the taste of eating
In addition, most of the current egg yolk cakes contain sucrose, which is not suitable for people with high blood sugar, urine sugar, and obesity; and the current egg yolk filling has a strong eggy smell, obvious sandy feeling, and not delicate enough in taste. , bad smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] An egg yolk pastry, comprising oil skin, pastry, filling 1, filling 2 and filling 3, the oil skin is made of the following raw materials in parts by weight: 360 parts of medium flour, 90 parts of powdered sugar, 65 parts of butter, 24 parts of salad oil part, 155 parts of purified water; the medium powder is prepared by mixing high powder and low powder in a mass ratio of 3:7;

[0035] The pastry is made of the following raw materials in parts by weight: 125 parts of low-gluten flour, 90 parts of butter;

[0036] The filling 1 is made of the following raw materials in parts by weight: 75 parts of white kidney beans, 16 parts of malt syrup, 22 parts of vegetarian beef, 18 parts of white sugar, 8 parts of non-transgenic soybean oil, 6 parts of maltodextrin, and 50 parts of walnut kernels , 50 parts of peanuts, 50 parts of pumpkin seeds, 50 parts of watermelon seeds, 50 parts of pine nuts, 4 parts of edible salt, 45 parts of water;

[0037] The vegetarian beef is made of ...

Embodiment 2

[0052] An egg yolk pastry, comprising oil skin, pastry, filling 1, filling 2 and filling 3, the oil skin is made of the following raw materials in parts by weight: 350 parts of medium flour, 85 parts of powdered sugar, 60 parts of butter, 23 parts of salad oil part, 150 parts of purified water; the medium powder is prepared by mixing high powder and low powder in a mass ratio of 3:7;

[0053] The pastry is made of the following raw materials in parts by weight: 120 parts of low-gluten flour, 85 parts of butter;

[0054] The filling 1 is made of the following raw materials in parts by weight: 70 parts of white kidney beans, 14 parts of malt syrup, 20 parts of vegetarian beef, 15 parts of white sugar, 6 parts of non-transgenic soybean oil, 4 parts of maltodextrin, and 45 parts of walnut kernels , 45 parts of peanuts, 45 parts of pumpkin seeds, 45 parts of watermelon seeds, 45 parts of pine nuts, 3 parts of edible salt, 40 parts of water;

[0055] The vegetarian beef is made of ...

Embodiment 3

[0070] An egg yolk pastry, comprising oil skin, pastry, filling 1, filling 2 and filling 3, the oil skin is made of the following raw materials in parts by weight: 370 parts of medium flour, 95 parts of powdered sugar, 70 parts of butter, 25 parts of salad oil part, 160 parts of purified water; the medium powder is prepared by mixing high powder and low powder in a mass ratio of 3:7;

[0071] The pastry is made of the following raw materials in parts by weight: 130 parts of low-gluten flour, 95 parts of butter;

[0072] The filling 1 is made of the following raw materials in parts by weight: 80 parts of white kidney beans, 18 parts of malt syrup, 24 parts of vegetarian beef, 20 parts of white sugar, 10 parts of non-transgenic soybean oil, 8 parts of maltodextrin, and 55 parts of walnut kernels , 55 parts of peanuts, 55 parts of pumpkin seeds, 55 parts of watermelon seeds, 55 parts of pine nuts, 5 parts of edible salt, and 50 parts of water;

[0073] The vegetarian beef is mad...

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Abstract

The invention discloses egg-yolk puff and a preparation process thereof. The egg-yolk puff comprises an oil wrapper, pastry, a filling 1, a filling 2 and a filling 3. According to the egg-yolk puff disclosed by the invention, various fillings are adopted; the fillings coat one another layer upon layer, so that a consumer can enjoy different tastes when eating the egg-yolk puff; an egg yolk fillingserves as the innermost layer; a Daifuku wrapper serves as the outermost layer for wrapping the other fillings; and therefore, the elasticity and softness of the egg-yolk puff can be improved, and oil and materials in the stuffing of the egg yolk puff can be prevented from permeating outwards, and the strong fragrance of the inner stuffing is ensured. The stuffing is jointly wrapped in the water-oil wrapper and the pastry, and the egg-yolk puff is rounded and flattened repeatedly, so that the outer layer of the egg-yolk puff is softer and more tough; and the egg-yolk puff can be better layered after being baked, and can better meet the taste requirements of the consumer.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an egg yolk crisp and a preparation process thereof. Background technique [0002] Egg yolk shortbread, also known as egg yolk shortbread, is a pastry food suitable for all ages. It is rich in starch, protein, vitamin A, etc. It is rich in nutrition, sweet and delicious. The oil and materials in the current egg yolk fillings are easy to penetrate with the materials in the outer layer, which makes the taste confusing and messy when eaten, and the sense of layering is low, which affects the taste of eating. In addition, most of the current egg yolk cakes contain sucrose, which is not suitable for people with high blood sugar, urine sugar, and obesity; and the current egg yolk filling has a strong eggy smell, obvious sandy feeling, and not delicate enough in taste. , The fragrance is not good. Contents of the invention [0003] The purpose of the present inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/064A21D13/062A21D13/068A21D13/31A21D13/38A21D13/40
CPCA21D13/06A21D13/062A21D13/064A21D13/068A21D13/31A21D13/38A21D13/40
Inventor 倪宁倪民羡章凯瑜章凯捷
Owner 安徽神农素食品有限公司
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