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Making method of nutritional egg tarts

A production method and egg tart technology, which are applied in the directions of dough ready to be served, baking, and baked goods with modified ingredients, etc., can solve the problems of losing the nutritional essence of fruit egg tarts, affecting the shelf life of finished egg tarts, loss of nutrients, and the like. The method is simple and easy to operate, the preservation time is long, and the effect of increasing the content of fatty acids and vitamins

Pending Publication Date: 2021-10-29
海宁枫园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But today’s fruit egg tarts basically use the conventional method of making egg tarts, only adding fruit pulp on this basis, although it can improve the taste and appearance, but the moisture in the fruit will affect the shelf life of the finished egg tarts, prone to mildew If the fruit becomes rotten, it will seriously affect the quality and easily lead to problems such as pathological changes in the eaters, and the safety hazard is relatively large; and the fruit is placed in the egg tart for a long time, the nutritional content is easily lost, and the nutritional essence of the fruit egg tart is lost; in addition, the traditional fruit egg tart is sweet. Taste heavy and easy to get tired

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The present embodiment provides a kind of preparation method of nutritious egg tart, comprises the steps:

[0031] S1. Flour is passed through a 30-mesh sieve;

[0032] S2. Mixing of egg tart skin raw materials: soften the butter at room temperature, pour flour, white sugar, egg white, and ice water into the dough mixer, and the dough mixer first stirs at a speed of 30-40r / min for 5 minutes, and then mixes it at 200 Continue to stir for 5 minutes at a speed of -300r / min to form a dough; control the temperature of the dough at 14-16°C;

[0033] S3. Dough cutting: take out the dough from the dough mixer, divide it into dough with a gram weight of 8900-9100g, attach plastic wrap to the top and bottom, and put it on the turntable for later use;

[0034] S4, quick freezing and cooling: put the dough in step S3 into the freezer to cool down until the central temperature of the dough is 10-12°C;

[0035] S5. Open the dough after cooling down: the method of opening the crisp ...

Embodiment 2

[0044] The present embodiment provides a kind of preparation method of nutritious egg tart, comprises the steps:

[0045] S1. Flour is passed through a 30-mesh sieve;

[0046] S2. Mixing of egg tart skin raw materials: soften the butter at room temperature, pour flour, white sugar, egg white, and ice water into the dough mixer. Continue to stir for 5 minutes at a high speed to form a dough; control the temperature of the dough at 14°C;

[0047] S3. Dough cutting: Take out the dough from the dough mixer, divide it into doughs with a gram weight of 8900g, attach plastic wrap to the top and bottom, and put them on the turntable for later use;

[0048] S4, quick freezing and cooling: put the dough in step S3 into the freezer to cool down until the center temperature of the dough is 10°C;

[0049] S5. Open the dough after cooling down: the method of opening the crisp is 4 folds once, 3 folds 2 times, the number of layers of dough is 36 layers, and the dough is not pressed after t...

Embodiment 3

[0058] The present embodiment provides a kind of preparation method of nutritious egg tart, comprises the steps:

[0059] S1. Flour is passed through a 30-mesh sieve;

[0060] S2. Mixing of egg tart skin raw materials: soften the butter at room temperature, pour flour, white sugar, egg white, and ice water into the dough mixer. Continue to stir for 5 minutes at a high speed to form a dough; control the temperature of the dough at 16°C;

[0061] S3. Dough cutting: Take out the dough from the dough mixer, divide it into dough with a gram weight of 9100g, attach plastic wrap to the top and bottom, and put it on the turntable for later use;

[0062] S4, quick freezing and cooling: put the dough in step S3 into the freezer to cool down until the center temperature of the dough is 12°C;

[0063] S5. Open the dough after cooling down: the method of opening the crisp is 4 folds once, 3 folds 2 times, the number of layers of dough is 36 layers, and the dough is not pressed after the ...

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Abstract

The invention discloses a making method of nutritional egg tarts, which comprises the following steps of respectively making egg tart skins and egg tart liquid. Streptococcus thermophilus and lactobacillus bulgaricus are inoculated in the egg tart liquid, so that a large amount of lactic acid, other organic acids, various amino acids, enzymes and other components can be generated through fermentation, the fishy smell in the product can be effectively removed, and meanwhile, a special flavor is generated. Antibacterial substances generated by metabolism of a leavening agent can prolong the shelf life of the product and inhibit reproduction of putrefying bacteria in the digestive tract of a human body; and in addition, the fermented egg tarts also have a certain degradation function on cholesterol, not only can make up the deficiency of calcium content in eggs, but also can increase the fatty acid content and the vitamin content, and meanwhile, protein in egg liquid is degraded into peptides and amino acids through fermentation conversion, so that the fermented egg tarts are easy to digest and absorb and particularly suitable for people with gastrointestinal dysfunction. The making method is simple and efficient, mass production can be achieved, and the finished product is delicious in taste and rich in nutrition and is safe and healthy delicious food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making nutritious egg tarts. Background technique [0002] Egg tart is a popular dessert with a good flavor. The general method of making it is to put the egg tart skin into a small round pot-shaped mold, and pour the egg tart liquid mixed with egg liquid, granulated sugar, and whipped cream. , and then baked, the produced egg tart skin is crispy and soft, and the egg tart filling is golden, sweet and rich in aroma. Currently, egg tarts have become more and more popular in consumers' lives. Although the egg tart was introduced into China in the early days, it still maintains the traditional flavor and has a single taste. It is only suitable for heating and eating. It cannot meet the growing needs of consumers and needs to be improved. [0003] As people's tastes are constantly changing, various fruits are added to today's egg tarts to enrich the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/19A21D13/31A21D13/38A21D13/06A21D15/00A21D10/02A21D15/02
CPCA21D13/19A21D13/31A21D13/38A21D13/06A21D15/00A21D10/025A21D15/02
Inventor 倪剑丁勇
Owner 海宁枫园食品有限公司
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