Coarse grain salty egg-yolk puff and preparation method thereof

A technology of salted egg yolk and coarse grains, which is applied in the field of coarse grain salted egg yolk crisps and its preparation, can solve the problems of being unsuitable for diabetic patients and sweet taste, and achieve the effect of rich taste, crisp and pure taste, and reasonable structure design

Inactive Publication Date: 2020-04-21

南京明仁光电科技有限公司

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But the present disclosed coarse grain salted egg yolk shortbread has a swee...

Abstract

The invention discloses coarse grain salty egg-yolk puff, which is prepared from the following raw materials in parts by weight: 5-50 parts of sorghum flour and high-gluten flour mixed powder, 5-25 parts of soybean flour, 1-20 parts of peanut oil, 2-10 parts of xylitol, 20-50 parts of lard, 30-160 parts of a stuffing and 1-20 parts of water. The invention further provides a preparation method of the coarse grain salty egg-yolk puff. The preparation method mainly comprises the following technological processes: weighing raw materials, preparing dough, wrapping lard, pressing dough, opening thepuff, injecting stuffing, forming, brushing with an egg liquid, baking, cooling, and packaging. According to the invention, the raw materials are simple and easy to obtain; the prepared coarse grain salty egg-yolk puff contains multiple layers of the clearly-layered stuffing, wherein the outer wrapper is compact and crisp, the stuffing is soft, tender and not sweet, and the crispy cake is pure intaste and fragrant but not greasy; and by using semi-mechanized production, the working intensity is reduced, the production efficiency is improved, and the quality of the coarse grain salty egg-yolkpuff is easy to keep consistent.

Application Domain

Dough treatmentBakery products

Technology Topic

ChemistryBiotechnology +4

Examples

Experimental program(4)

Example Embodiment

[0031] Example 1

[0032] A coarse grain salted egg yolk cake, comprising the following raw materials by weight: 20kg of sorghum flour and high-gluten flour mixed powder, 12kg of soybean flour, 15kg of peanut oil, 8kg of xylitol, 40kg of lard, 100kg of fillings, and 0.02kg of food additives And 6kg of water; fillings include salted egg yolk, red bean paste and snowberry skin.

[0033] The preparation method of lard is:

[0034] (1) weighing peanut oil and soybean powder by weight ratio of 1:2, namely taking by weighing peanut oil 12.5kg, soybean powder 25kg, for subsequent use;

[0035] (2) First, put the weighed peanut oil into the dough beater and stir at low speed for 30s, then add the weighed low-gluten flour in batches, and stir at low speed for 3 minutes;

[0036] (3) After adding the soybean powder completely, stir at a high speed for 3 minutes, and stop the machine to obtain the lard.

[0037] The present invention also provides a preparation method of coarse grain salted egg yolk cake, comprising the following steps:

[0038] (1) take by weighing raw material: take by weighing raw material according to the above-mentioned ratio, standby;

[0039] (2) Dough preparation: Dissolve the food additives in water and stir evenly to obtain a mixed solution; then put 1/2 of the weight of the mixed solution, peanut oil and xylitol into the dough beater, stir at a low speed for 2 minutes and add sorghum flour Mix flour with high-gluten flour, mix at low speed for 2 minutes, then add in soybean flour, continue mixing at low speed for 3 minutes, add the remaining mixture, mix at high speed for 25 minutes, stop the machine, and get a dough for later use; the dough at this time should be: hand kneaded dough, glossy and moist Sticky hands, pull the membrane with both hands, the membrane is translucent, thin and elastic, when the membrane ruptures, the crack is not sharp;

[0040] (3) Wrap the lard: cut the above dough into small pieces, roll out the dough, then place the lard in the dough, fold the dough in four sides, and wrap the lard in the dough; the width of the dough × length = 30 × 30cm, width × length of lard spread in the dough = 15 × 15cm;

[0041] (4) Noodle pressing and crisping: press the above-mentioned dough skin covered with lard with a dough pressing machine, and use a crisping machine to open the dough and roll it for later use, and stretch and roll the front skin width 15cm;

[0042] The specific steps of pressing the surface are:

[0043] (a) Place the lard-wrapped dough with the lip up and lay it flat on one side port of the dough pressing machine;

[0044] (b) Start the machine, press the surface with a pressure of 39cm→20cm→10cm→5cm in sequence, and stop the machine;

[0045] (c) Fold the pressed dough in 4 equal parts from left to right, rotate it 90° clockwise and place it in half, press it with a pressure of 39cm→15cm→9cm→3cm in turn, and stop the machine;

[0046] (d) fold the dough in half by 2 equal parts inside and outside; then enter the pressed dough into the cracking process;

[0047] (5) Filling and molding: the filling salted egg yolk, sand filling and snowberry skin are sequentially wrapped in the crisped dough from the inside to the outside, and shaped to obtain a round cake; The weight ratio of the dough to the filling is 1:2;

[0048] (6) Brushing the egg liquid: evenly brush the egg liquid on the cake surface of the formed round cake with a brush, after standing at room temperature for 10 minutes, then evenly brush the egg liquid on the cake surface of the round cake for use;

[0049] (7) Baking and cooling: put the round cake brushed with egg wash in an oven with a temperature of 300 ° C and bake for 20 minutes to obtain short cakes, and then take out the baked short cakes at room temperature and air to 36 ° C for packaging, That is, the finished product of the coarse grain salted egg yolk crisp is obtained.

[0050] The package includes an inner package and an outer package. The inner package is as follows: manually inspect the coarse grain salted egg yolk crisp, place the qualified salted egg yolk crisp in the bottom bracket of the placing box, and cover the upper cover for inner packaging; the The outer packaging is: use a coding machine to mark the production date on the outer packaging bag, put the already packaged coarse grain salted egg yolk crisp into the outer packaging bag, seal it with a sealing machine, and then pack it into the warehouse.

[0051]The rotating speed of low-speed stirring in this example is 90 r/min; the rotating speed of high-speed stirring is 250 r/min. The water used in this example is ice water with a temperature of 8°C; because the peanut oil will soften at 28°C, the ice water is mixed with the peanut oil and the dough is mixed, and the effect is best at low temperature. If the temperature of the dough is too high, The quality of the dough is unstable, which can easily lead to the separation of oil and water, making it difficult to obtain a glossy, moist and non-sticky dough.

Example Embodiment

[0052] Example 2

[0053] Other processing methods of the present embodiment are consistent with embodiment 1, the difference is: a coarse grain salted egg yolk crisp, comprising the following raw materials by weight: 10kg of sorghum flour and high-gluten flour mixed powder, 5kg of soybean flour, 8kg of peanut oil , 2kg of xylitol, 20kg of lard, 45kg of fillings, 0.01kg of food additives and 1kg of water; the fillings include salted egg yolk, mung bean paste and snowberry skin.

[0054] The preparation method of lard is:

[0055] (1) weighing peanut oil and soybean powder by weight ratio of 1:1, namely taking by weighing 12.5kg of peanut oil and 12.5kg of soybean powder, for subsequent use;

[0056] (2) Put the weighed peanut oil into the dough beater and stir at low speed for 50s, then add the weighed low-gluten flour in batches, and stir at low speed for 1min;

[0057] (3) After adding the soybean powder completely, stir at a high speed for 3 minutes, and stop the machine to obtain the lard.

Example Embodiment

[0058] Example 3

[0059] The other process methods of this embodiment are consistent with those of embodiment 1, and the difference is:

[0060] The present invention also provides a preparation method of coarse grain salted egg yolk cake, comprising the following steps:

[0061] (1) take by weighing raw material: take by weighing raw material according to the above-mentioned ratio, standby;

[0062] (2) Dough preparation: Dissolve the food additives in water and stir evenly to obtain a mixed solution; then put 1/3 of the weight of the mixed solution, peanut oil and xylitol into the dough beater, stir at a low speed for 3 minutes and add sorghum flour Mix flour with high-gluten flour, mix at low speed for 1min, add soybean flour, continue to mix at low speed for 3min, add the remaining mixture, mix at high speed for 20min, stop, and get a dough for later use; the dough at this time should be: hand kneaded dough is shiny and moist Sticky hands, pull the membrane with both hands, the membrane is translucent, thin and elastic, when the membrane ruptures, the crack is not sharp;

[0063] (3) Wrap the lard: cut the above dough into small pieces, roll out the dough, then place the lard in the dough, fold the dough in four sides, and wrap the lard in the dough; the width of the dough × length = 30 × 30cm, width × length of lard spread in the dough = 15 × 15cm;

[0064] (4) Noodle pressing and crisping: use a dough pressing machine to press the above-mentioned dough skin covered with lard, and use a crisping machine to roll up the dough for later use;

[0065] The specific steps of pressing the surface are:

[0066] (a) place the lard-wrapped dough with its mouth closed upward, and place it flat on one side port of the noodle pressing machine; the used noodle pressing machine is purchased from Beijing Furuiwei Baking Equipment Co., Ltd., and the model is 520C;

[0067] (b) Start the machine, press the surface with a pressure of 39cm→20cm→10cm→5cm in sequence, and stop the machine;

[0068] (c) Fold the pressed dough in 4 equal parts from left to right, rotate it 90° clockwise and place it in half, press it with a pressure of 39cm→15cm→9cm→3cm in turn, and stop the machine;

[0069] (d) fold the dough in half by 2 equal parts inside and outside; then enter the pressed dough into the cracking process;

[0070] (5) Filling and molding: the filling salted egg yolk, sand filling and snowberry skin are sequentially wrapped in the crisped dough from the inside to the outside, and shaped to obtain a round cake; The weight ratio of the dough to the filling is 1:1;

[0071] (6) Brush the egg liquid: use a brush to evenly brush the egg liquid on the cake surface of the formed round cake, and after standing at room temperature for 5 minutes, then evenly brush the egg liquid on the cake surface of the round cake, and sprinkle it on the cake surface. Add a little black sesame seeds, set aside;

[0072] (7) Baking and cooling: Put the round cake brushed with egg wash in an oven with a temperature of 280 ° C for 25 minutes to obtain a short cake, and then take out the baked short cake at room temperature and air it to 35 ° C for packaging, That is, the finished product of the coarse grain salted egg yolk crisp is obtained.

[0073] The package includes an inner package and an outer package. The inner package is as follows: manually inspect the coarse grain salted egg yolk crisp, place the qualified salted egg yolk crisp in the bottom bracket of the placing box, and cover the upper cover for inner packaging; the The outer packaging is: use a coding machine to mark the production date on the outer packaging bag, put the already packaged coarse grain salted egg yolk crisp into the outer packaging bag, seal it with a sealing machine, and then pack it into the warehouse.

[0074] The rotating speed of low-speed stirring in this example is 120 r/min; the rotating speed of high-speed stirring is 300 r/min. The water used in this example is ice water with a temperature of 10°C.

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Classification and recommendation of technical efficacy words

Raw materials are easy to get
simple ingredients

Coarse grain salty egg-yolk puff and preparation method thereof

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

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Description & Claims & Application Information

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