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Egg-yolk puff and preparation method thereof

A technology of egg yolk crisp and lard, which is applied in baking, dough processing, baked food and other directions, can solve the problems of being unsuitable for diabetic patients, practical, sweet taste, etc., and achieves compact outer skin layer, crisp and pure taste, and reasonable structure design. Effect

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 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] An egg yolk shortbread, comprising the following raw materials by weight: 20kg of high-gluten flour, 12kg of tartary buckwheat flour, 15kg of olive oil, 8kg of xylitol, 40kg of lard, 100kg of filling, 0.02kg of food additives and 6kg of milk; Ingredients include egg yolk, red bean paste and snowberry skin.

[0033] The preparation method of lard is:

[0034] (1) weighing olive oil and tartary buckwheat flour in a weight ratio of 1:2, that is, weighing 12.5kg of olive oil and 25kg of tartary buckwheat flour for later use;

[0035] (2) Put the weighed olive oil into the dough 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 tartary buckwheat flour completely, stir at high speed for 3 minutes, stop the machine, and obtain the lard.

[0037] The present invention also provides a kind of preparation method of egg yolk shortbread, comprises the following steps:

...

Embodiment 2

[0052] The other processing methods of this embodiment are consistent with those of Example 1, except that a kind of egg yolk crisp is made from the following raw materials in parts by weight: 10 kg of high-gluten flour, 5 kg of tartary buckwheat flour, 8 kg of olive oil, and 2 kg of xylitol , 20kg of lard, 45kg of stuffing, 0.01kg of food additives and 1kg of milk; the stuffing includes egg yolk, mung bean paste and snowberry skin.

[0053] The preparation method of lard is:

[0054] (1) weighing olive oil and tartary buckwheat flour in a weight ratio of 1:1, that is, weighing 12.5kg of olive oil and 12.5kg of tartary buckwheat flour for subsequent use;

[0055] (2) Put the weighed olive 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 tartary buckwheat flour completely, stir at 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 kind of preparation method of egg yolk shortbread, comprises 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 milk and stir well to obtain a mixture; then put 1 / 3 of the weight of the mixture, olive oil and xylitol into a dough maker, stir at a low speed for 3 minutes, then add For high-gluten flour, stir at low speed for 1 minute, then add tartary buckwheat flour, continue stirring at low speed for 3 minutes, then 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, moist and not sticky , pull the film with both hands, the film is translucent, thin and elastic, when the film is...

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PUM

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Abstract

The invention discloses egg-yolk puff, which is prepared from the following raw materials in parts by weight: 5-50 parts of high-gluten flour, 5-25 parts of tartary buckwheat flour, 1-20 parts of olive oil, 2-10 parts of xylitol, 20-50 parts of lard, 45-150 parts of a stuffing, 0.01-0.04 part of a food additive and 1-20 parts of milk. The invention further provides a preparation method of the egg-yolk puff. The preparation method mainly comprises the following technological processes: weighing raw materials, preparing dough, wrapping lard, pressing dough, opening the puff, 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 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 in taste 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 egg-yolk puff is easy to keep consistent.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an egg yolk crisp and a preparation method thereof. Background technique [0002] Egg yolk shortbread (also known as egg yolk shortbread) is a pastry food suitable for all ages. The current main ingredients of egg yolk shortbread are flour, egg yolk, white sugar and some fillings. Mix the above raw materials and knead them into dough , and then flatten the dough into sheets, then inject the filling, and then put it in the oven to bake. It is not only nutritious, but also crispy and distinctive. But the present egg yolk shortbread disclosed 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-flavored, and convenient-to-eat egg yolk crisp, which is produced in small batc...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D13/38A21D13/062A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D13/062A21D13/31A21D13/38
Inventor 丁闽
Owner 南京明仁光电科技有限公司
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