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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 lighten the work intensity

Inactive Publication Date: 2020-04-21
南京明仁光电科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the present disclosed coarse grain salted egg yolk shortbread has a sweeter taste and is not suitable for diabetics or people with high blood sugar.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0033] The preparation method of lard is:

[0034] (1) Weigh the peanut oil and soybean flour according to the weight ratio of 1:2, that is, weigh 12.5kg of peanut oil and 25kg of soybean flour for later use;

[0035] (2) Put the weighed peanut oil into the noodle maker and stir at low speed for 30 seconds, 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, stop the machine, and obtain the lard.

[0037] The present invention also provides a preparation method of coarse grain salt...

Embodiment 2

[0052] The other processing method of this embodiment is consistent with that of Embodiment 1, the difference is: a kind of coarse grain salted egg yolk crisp, made of the following raw materials in parts by weight: 10 kg of mixed powder of sorghum flour and high-gluten flour, 5 kg of soybean flour, and 8 kg of peanut oil , xylitol 2kg, lard 20kg, stuffing 45kg, food additive 0.01kg and water 1kg; stuffing includes salted egg yolk, mung bean paste and snowberry skin.

[0053] The preparation method of lard is:

[0054] (1) Weigh the peanut oil and soybean flour at a weight ratio of 1:1, that is, weigh 12.5kg of peanut oil and 12.5kg of soybean flour, and set aside;

[0055] (2) Put the weighed peanut oil into the noodle maker and stir at low speed for 50 seconds, then add the weighed low-gluten flour in batches, and stir at low speed for 1 minute;

[0056] (3) After adding the soybean powder completely, stir at a high speed for 3 minutes, stop the machine, and obtain the lard...

Embodiment 3

[0058] Other processing method of present embodiment is consistent with embodiment 1, and difference is:

[0059] The present invention also provides a preparation method of coarse grain salted egg yolk crisp, comprising the following steps:

[0060] (1) Weighing raw materials: take raw materials according to the above ratio, and set aside;

[0061] (2) Dough preparation: Dissolve food additives in water, stir evenly to obtain a mixture; then put 1 / 3 of the weight of the mixture, peanut oil and xylitol into a dough maker, stir at a low speed for 3 minutes, then add sorghum flour Mix the powder with high-gluten flour, stir at low speed for 1 minute, add soybean powder, continue stirring at low speed for 3 minutes, add the remaining mixture, stir at high speed for 20 minutes, stop the machine, and get the dough for later use; the dough at this time should be: hand-kneaded dough, shiny and moist Sticky hands, pull the film with both hands, the film is translucent, thin and elast...

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PUM

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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.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a coarse grain salted egg yolk crisp and a preparation method thereof. Background technique [0002] Coarse grain salted egg yolk crisp (also known as coarse grain salted egg yolk shortbread) is a pastry food suitable for all ages. The current coarse grain salted egg yolk crisp is mainly composed of flour, salted egg yolk, white sugar and some fillings. , Stir well and knead into a dough, then flatten the dough into a sheet, then inject the filling, and then put it in the oven to bake it. It is not only nutritious, but also crispy and fragrant. But the present disclosed whole grain salted egg yolk shortbread has a sweeter taste and is not suitable for diabetics or people with high blood sugar. Contents of the invention [0003] Purpose of the invention: In view of the above-mentioned problems, the present invention provides a sugar-free, easy-to-process, rich-tasting, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/31A21D13/38A21D2/36A21D2/18
CPCA21D2/181A21D2/36A21D2/362A21D13/062A21D13/31A21D13/38
Inventor 丁闽
Owner 南京明仁光电科技有限公司
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