Dried-meat-floss egg-yolk puff and manufacturing method thereof

A production method and technology of egg yolk crisp, which is applied in the field of egg yolk crisp products, can solve problems such as adhesion, poor taste, sticky teeth, etc.

Pending Publication Date: 2020-07-07
FUJIAN AIXIANGQIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1. The taste is relatively simple and the nutritional value is low, which cannot meet people's daily needs;
[0006] 2. The taste is poor, sticky to the teeth, a

Method used

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  • Dried-meat-floss egg-yolk puff and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A meat floss and egg yolk pastry, comprising puff pastry, puff pastry and fillings, the puff pastry comprising the following raw materials in parts by weight: 40-60 parts of high-gluten flour, 10-20 parts of butter, 5-12 parts of granulated sugar, sodium dehydroacetate 0.01-0.02 parts, 0.01-0.02 parts of calcium propionate, 0.03-0.08 parts of potassium sorbate, 10-20 parts of water, 5-10 parts of ice, 0.1-0.5 parts of salt;

[0042] The pastry comprises the following raw materials in parts by weight: 50-70 parts of low-gluten flour, 15-25 parts of ghee;

[0043] The stuffing comprises the following raw materials in parts by weight: 50-70 parts of duck egg yolk, 35-45 parts of meat floss and 5-15 parts of butter.

[0044] In this embodiment, the meringue preferably includes the following raw materials in parts by weight: 50 parts of high-gluten flour, 15 parts of butter, 9 parts of granulated sugar, 0.015 parts of sodium dehydroacetate, 0.01 part of calcium propionate, 0...

Embodiment 2

[0064] A meat floss and egg yolk pastry, comprising puff pastry, puff pastry and fillings, the puff pastry comprising the following raw materials in parts by weight: 40 parts of high-gluten flour, 15 parts of butter, 5 parts of granulated sugar, 0.01 part of sodium dehydroacetate, calcium propionate 0.01 parts, 0.03 parts of potassium sorbate, 20 parts of water, 10 parts of ice, 0.2 parts of salt;

[0065] The pastry comprises the following raw materials in parts by weight: 50 parts of low-gluten flour, 15 parts of ghee;

[0066] The stuffing comprises the following raw materials in parts by weight: 50 parts of duck egg yolk, 35 parts of meat floss and 15 parts of butter.

[0067] In this embodiment, there is also provided a method for making meat floss and egg yolk crisp, comprising the following steps:

[0068] Step 1. Making the puff pastry

[0069] S11. Weigh the puff pastry raw materials in parts by weight: high-gluten flour, butter, sugar, sodium dehydroacetate, calciu...

Embodiment 3

[0084] A meat floss and egg yolk pastry, comprising pastry, pastry and fillings, the pastry comprises the following raw materials in parts by weight: 50 parts of high-gluten flour, 15 parts of butter, 9 parts of granulated sugar, 0.015 parts of sodium dehydroacetate, propionic acid 0.01 part of calcium, 0.06 part of potassium sorbate, 15 parts of water, 6 parts of ice, 0.2 part of salt;

[0085] The pastry comprises the following raw materials in parts by weight: 60 parts of low-gluten flour, 20 parts of ghee;

[0086] The stuffing comprises the following raw materials in parts by weight: 60 parts of duck egg yolk, 40 parts of meat floss and 10 parts of butter.

[0087] In this embodiment, there is also provided a method for making meat floss and egg yolk crisp, comprising the following steps:

[0088] Step 1. Making the puff pastry

[0089] S11. Weigh the puff pastry raw materials in parts by weight: high-gluten flour, butter, sugar, sodium dehydroacetate, calcium propionat...

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Abstract

The invention discloses dried-meat-floss egg-yolk puff and a manufacturing method thereof. The dried-meat-floss egg-yolk puff comprises puff wrapper, pastry and stuffing, wherein the puff wrapper comprises the following raw materials in parts by weight: high-gluten flour, butter, granulated sugar, sodium dehydroacetate, calcium propionate, potassium sorbate, water, ice and salt; the pastry comprises the following raw materials in parts by weight: low-gluten flour and shortening; and the stuffing comprises the following raw materials in parts by weight: duck egg yolk, dried meat floss and butter. The dried-meat-floss egg-yolk puff disclosed by the invention has the following advantages: the raw materials are carefully selected; the contents of raw materials in the puff wrapper, the pastry and the stuffing are optimized; a proper proportion is selected; thus, the advantages of the puff wrapper, the pastry and the stuffing are fully exerted respectively; the puff wrapper, the pastry and the stuffing supplement each other and promote each other; the prepared dried-meat-floss egg-yolk puff is rich in taste, high in nutritional value, loose, soft and delicious; when the dried-meat-flossegg-yolk puff is eaten, no crumbs are prone to generating; meanwhile, production process steps and corresponding parameters are further improved; and the quality consistency of batch production is ensured.

Description

technical field [0001] The invention relates to the technical field of egg yolk crisp products, in particular to a meat floss egg yolk crisp and a preparation method thereof. Background technique [0002] Egg yolk cake is a traditional Chinese pastry made of wheat, butter, egg yolk, etc. In recent years, with the continuous upgrading of materials, the egg yolk cake has gradually become an online celebrity product. The main raw materials of egg yolk cakes include: wheat, butter, and egg yolks, and the ingredients include white sugar, water, soybeans, bean paste, salted duck eggs, etc. The method has many similarities with Soviet-style moon cakes. Traditional egg yolk cakes use lard, but butter is now used more often, which eliminates the trouble of cooking lard and enhances the taste, making the egg yolk cakes have a milky aroma. [0003] Traditional egg yolk cakes use flour, sugar, lard, etc. to make the dough, and use salted duck eggs, bean paste, or meat floss to make th...

Claims

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Application Information

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IPC IPC(8): A21D13/30A21D2/14A21D13/31A21D13/38
CPCA21D13/30A21D13/31A21D13/38A21D2/145
Inventor 许金锁王晓琳张金方
Owner FUJIAN AIXIANGQIN FOOD
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