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Processing method of matcha egg-yolk puff

A processing method and technology of egg yolk crisps, which are applied in baking methods, dough processing, baking, etc., can solve problems such as short shelf life, insufficient taste, and hard taste of salted duck egg yolks.

Pending Publication Date: 2021-08-31
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, egg yolk crisp products still have problems such as not having a delicate taste, a certain proportion of salted duck egg yolk has a hard taste and fishy (smelly) smell, a short shelf life, and a single product. necessary

Method used

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  • Processing method of matcha egg-yolk puff
  • Processing method of matcha egg-yolk puff

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: a kind of processing method of matcha egg yolk cake

[0023] A processing method of matcha egg yolk cake is characterized by comprising the following technical steps.

[0024] (1) material preparation

[0025] Prepare the following materials by weight: 145g all-purpose flour, 100g butter, 25g fine sugar powder, 68g purified water, 5.5g matcha powder, 95g low-gluten flour, 245g red bean paste, 100 salted duck egg yolks, 8g white sesame.

[0026] The all-purpose flour is wheat flour with a protein content of 9.5-12.0%.

[0027] The low-gluten flour is wheat flour with a protein content lower than 8.5%.

[0028] The matcha mentioned should meet the requirements of "GB / T 34778-2017 National Standard Matcha of the People's Republic of China". Micropowder tea products processed by grinding process, the particle size (D60)≤18μm.

[0029] The salted duck egg yolks are pickled and taken from duck eggs, and then packaged and refrigerated for future use. Each pie...

Embodiment 2

[0045] Embodiment 2: a kind of processing method of matcha egg yolk cake

[0046] Orthogonal optimization of matcha addition amount, roasting temperature and roasting time

[0047] On the basis of researching the processing formula of egg yolk crisps, this patent studies the amount of matcha, baking temperature, baking

[0048] Baking time has an effect on the color, taste, texture, texture, and shape of the matcha egg yolk cake product, and moderately controls the Maillard reaction, which solves the bottleneck problem in the production of matcha egg yolk cake. By adding an appropriate amount of matcha and advanced baking technology, the product presents a good green color, tea fragrance and good edible properties. The matcha egg yolk cake series products are favored by the market.

[0049] (1) Determine the basic formula and processing technology of matcha egg yolk cake:

[0050] Water oil skin: 816g all-purpose flour, 286g butter, 140g fine sugar powder, 376g water, 18-26g...

Embodiment 3

[0063] Embodiment 3: a kind of processing method of matcha egg yolk cake

[0064] A method for processing matcha egg yolk shortbread, comprising the following steps:

[0065] Step 1: Prepare 140 parts by weight of all-purpose flour, 100 parts by weight of butter, 25 parts by weight of fine sugar powder, 65 parts by weight of purified water, 5 parts by weight of matcha powder, 90 parts by weight of low-gluten flour, 240 parts by weight oily red bean paste, 100 pieces of salted duck egg yolk and 5 parts by weight of white sesame;

[0066] Step 2: Mix all-purpose flour, 50 parts by weight of butter, fine sugar powder, and 3.7 parts by weight of matcha powder, add 44 parts by weight of purified water and stir evenly, then add the remaining purified water, and then put the materials into the kneading dough Machine, knead for 15 minutes; knead the obtained dough and let it stand at room temperature for 15 minutes, then roll the dough into long strips, evenly cut into 100 parts, and...

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Abstract

The invention relates to a processing method of a matcha egg-yolk puff. The processing method comprises the following steps that low-gluten flour, matcha, salted duck egg yolk, oil red bean paste and the like are taken as main raw materials, preparing is carried out through water-oil crust, pastry, pastry crust and the like, and then wrapping, forming and baking are carried out to prepare the matcha egg-yolk puff product. The prepared matcha egg-yolk puff is dark green in color and luster and excellent in physical property, has tea fragrance, faint scent, crisp and sweet, has nutrition of matcha, and is a high-grade pastry with stuffing wrapped by a pastry.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a processing method of matcha egg yolk shortbread. Background technique [0002] Baked food is a series of baked food that is easy to store and convenient to eat, with grain, sugar, and water as the basic raw materials, adding appropriate amount of oil, dairy products, eggs, food additives, etc., and being shaped and matured through high-temperature baking technology. Egg yolk pastry is a kind of pastry filled with pastry. Its molding process is to wrap a series of fillings containing whole egg yolks through pastry. The processed egg yolk pastry has the characteristics of being crispy on the outside and soft on the inside, sweet and delicious, and rich in egg fragrance. In recent years, egg yolk Due to the convenience, nutrition and good food attributes of crispy products, the market sales, especially online sales, have increased significantly. On the other hand, egg yolk ...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D13/31A21D8/06
CPCA21D2/36A21D13/31A21D8/06
Inventor 程华平尤逢惠金健
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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