Frozen raw egg tart and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses a frozen raw egg tart and a preparation method thereof. The frozen raw egg tart comprises egg tart skin containing citrus fiber and pea starch and egg tart liquid containing sticky rice fermentation liquid and polysaccharide, and the egg tart liquid is contained in the egg tart skin. In the frozen raw egg tart, the citrus fiber and the pea starch improve the water resistance of the egg tart skin, the glutinous rice fermentation liquid and the polysaccharide reduce the water fluidity of the egg tart liquid, the migration rate of water in the egg tart liquid to the egg tart skin in the freezing and freezing storage process is effectively delayed through the combined action, and the tart skin is crisp after the frozen raw egg tart is baked; the tart core is plump and tastes fine and tender.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a frozen raw egg tart and a preparation method thereof. Background Art

[0002] An egg tart consists of an egg tart crust and egg tart liquid, and is a popular baked food. Currently, egg tart products mainly present two industrial forms: pre-cooked integrated egg tarts and frozen raw embryo combinations (frozen egg tart crust + frozen egg tart liquid). The former can be prepared by reheating for 15 - 20 minutes, but during transportation, the structure of the tart crust is prone to peeling, and the finished product is prone to breakage. During storage, the crispness of the tart crust will also decrease due to starch aging. The latter can obtain a longer shelf life and relatively better sensory quality, but the 500 g standard package of frozen egg tart liquid generally needs to be thawed pretreated at 4°C for ≥4 h before use, and it is difficult to accurately control the dosage when injecting it into the egg tart crust. The egg tart preparation process is complex and the operation time is long. Currently, the egg tart industry lacks a raw egg tart product that can both ensure the integrity and crispness of the tart crust and improve the baking convenience.

[0003] In view of this, this invention is specifically proposed. Summary of the Invention

[0004] The purpose of the present invention is to provide a frozen raw egg tart and a preparation method thereof. During frozen storage, the structure of the egg tart crust of this frozen raw egg tart remains intact, the egg tart liquid is uniform, and the sensory quality is better after direct baking.

[0005] In order to achieve the above purpose, the first technical solution adopted by the present invention is: A frozen raw egg tart, comprising: an egg tart crust containing citrus fiber and pea starch, and an egg tart liquid containing glutinous rice fermentation broth and polysaccharide, wherein the egg tart liquid is contained within the egg tart crust.

[0006] Preferably, the egg tart crust comprises the following raw materials in parts by weight: 45 - 55 parts of high-gluten flour, 0.8 - 1.5 parts of citrus fiber, 5 - 8 parts of pea starch, and 46.5 - 58 parts of auxiliary materials.

[0007] Preferably, the egg tart liquid comprises the following raw materials in parts by weight: 25 - 30 parts of egg liquid, 2 - 5 parts of glutinous rice fermentation broth, 0.08 - 0.12 parts of polysaccharide, and 65 - 82 parts of auxiliary materials.

[0008] Preferably, the glutinous rice fermentation broth is obtained by compound fermentation of glutinous rice water with lactic acid bacteria and yeast.

[0009] Preferably, the glutinous rice water is the rice soup obtained by adding water to glutinous rice and boiling.

[0010] Preferably, the boiling time is 30 - 40 minutes.

[0011] Preferably, the fermentation temperature is 25 - 30 °C and the time is 12 - 16 h.

[0012] The second technical solution adopted by the present invention is as follows: A method for preparing frozen raw egg tarts, comprising the following steps: Mix high - gluten flour with citrus fiber, pea starch and auxiliary materials to make the water skin, wrap the oil core, fold and shape to obtain the egg tart skin; Add the glutinous rice fermentation broth and polysaccharide into water, mix well, then add the egg liquid and auxiliary materials, and homogenize to obtain the egg tart liquid; Pre - freeze the egg tart skin, add the pre - cooled egg tart liquid, and perform freezing treatment.

[0013] Preferably, the egg tart skin is pre - frozen to - 4 ~ - 1 °C.

[0014] Preferably, the egg tart liquid is pre - cooled to 2 - 4 °C.

[0015] The beneficial effects of the present invention are as follows: For the frozen raw egg tarts provided by the present invention, the components of citrus fiber and pea starch improve the water - resistance of the egg tart skin, and the components of glutinous rice fermentation broth and polysaccharide reduce the water mobility of the egg tart liquid. Their combined action effectively delays the migration rate of the water in the egg tart liquid to the egg tart skin during the freezing and frozen storage processes, ensuring that the frozen raw egg tarts still have good edible quality after being stored for 6 months or more.

[0016] For the frozen raw egg tarts provided by the present invention, during the frozen storage period, the structure of the egg tart skin remains intact, the egg tart liquid is uniform, and the interface between the two combines well. When directly baked, the tart skin and the tart core do not separate. The tart skin is crispy, the tart core has a smooth and firm texture, and the taste is delicate and smooth, meeting the high - quality requirements and market trends.

[0017] For the preparation method provided by the present invention, the egg tart skin is pre - frozen, and the egg tart liquid is pre - cooled and then injected into the egg tart skin, further delaying the migration rate of the water in the egg tart liquid to the egg tart skin during the freezing and storage processes, and further ensuring the edible quality of the frozen raw egg tarts during the storage period. Detailed implementation manners

[0018] To make the objectives, technical solutions and advantages of the present invention clearer and more understandable, the solutions of the present invention will be further described in detail below with reference to the embodiments. Those skilled in the art will understand that the following embodiments are only exemplary and do not limit the scope of the present invention. In addition, in the following description, for the embodiments where specific conditions are not indicated, they are carried out according to the conventional conditions or the conditions recommended by the manufacturer. For the reagents or instruments whose manufacturers are not indicated, they are all conventional products that can be obtained through commercial purchase.

[0019] Existing raw egg tarts are generally a combination of frozen raw embryos in separate packages, that is, a combination of frozen raw egg tart crusts and frozen egg tart liquid in independent packages. During actual use, the thawing time is long and the amount of egg tart liquid used is difficult to control, and it is difficult to guarantee the quality standard of the baked egg tarts. After quantitatively injecting the egg tart liquid into the raw egg tart crust and then performing freezing and frozen storage treatments, although the quality of the egg tarts can be made consistent, during the freezing and frozen storage processes, the water in the egg tart liquid will migrate to the egg tart crust to form ice crystals, and the extrusion of the ice crystals will damage the structure of the egg tart crust, resulting in a significant decrease in the crispness of the egg tart crust after direct baking of the raw egg tart, and the texture of the egg tart core is loose and the taste is rough.

[0020] Based on the above problems, the first embodiment of the present invention provides a frozen raw egg tart, comprising: an egg tart crust containing citrus fiber and pea starch, and an egg tart liquid containing glutinous rice fermentation liquid and polysaccharide, and the egg tart liquid is accommodated in the egg tart crust.

[0021] In the egg tart crust provided by the embodiment of the present invention, hydrophilic groups such as hydroxyl groups and carboxyl groups in the citrus fiber absorb water and expand through hydrogen bonds to form a gel network structure, and the pea starch is embedded in the pores of the gel network, and forms stronger hydrogen bond connections with the hydrophilic groups of the citrus fiber at low temperature, making the fiber-starch network tighter, forming a "low-temperature solidification barrier", thereby effectively improving the water resistance of the raw egg tart crust during frozen storage. At the same time, in the egg tart liquid, the components in the glutinous rice fermentation liquid and the polysaccharide cooperate to form a network structure to bind free water, increasing the resistance to water migration and effectively reducing the fluidity of the water in the egg tart liquid. The components in the egg tart crust and the egg tart liquid act synergistically, which can effectively delay the rate of water migration from the egg tart liquid to the egg tart crust during the freezing and frozen storage processes, avoid the egg tart crust from breaking due to the growth of a large number of ice crystals, and maintain the crispy taste of the egg tart crust and the delicate and smooth taste of the egg tart liquid well.

[0022] In the embodiment of the present invention, the raw materials of the egg tart crust contain 0.8-1.5 parts by weight of citrus fiber and 5-8 parts by weight of pea starch. If the amount of any one of the citrus fiber and pea starch is reduced, the water resistance effect will decrease, and the quality of the frozen raw egg tart will decline significantly during storage; if the amount of any one of the components is increased, it will affect the crispness of the egg tart crust, become hard or even crack after baking, and the taste is rough.

[0023] The raw materials of the egg tart liquid contain 2-5 parts by weight of glutinous rice fermentation liquid and 0.08-0.12 parts by weight of polysaccharide. If the amount of any one of the glutinous rice fermentation liquid or polysaccharide is reduced, the fluidity of the water in the egg tart liquid will increase, it is easy to migrate to the egg tart crust, and it will also cause the egg tart liquid to stratify, affecting the taste of the egg tart liquid; if the amount of the glutinous rice fermentation liquid is increased, the fermentation sour taste of the egg tart liquid will be too strong. Similarly, if the amount of the polysaccharide is increased, the taste of the egg tart liquid will become too sweet. In addition, both will affect the expansion effect of the egg tart liquid, resulting in the collapse of the egg tart core obtained by baking.

[0024] In some specific embodiments, the glutinous rice fermentation broth is obtained by the combined fermentation of glutinous rice water with lactic acid bacteria and yeast. The glutinous rice water is the rice soup after boiling glutinous rice. Specifically, glutinous rice is added to 12 - 15 times its weight of water, boiled for 30 - 40 minutes, and then filtered to obtain the glutinous rice water. The lactic acid bacteria can be commonly used Lactobacillus plantarum, Lactococcus lactis, Lactobacillus rhamnosus, Lactobacillus casei, Leuconostoc mesenteroides, etc., preferably Leuconostoc mesenteroides; the yeast can be commonly used Hansenula anomala, Saccharomyces cerevisiae, Saccharomyces bayanus, Rhodotorula rubra, etc., preferably Hansenula anomala. The mass ratio of lactic acid bacteria to yeast is 1:1 - 1.5, and the bacteria content inoculated into the glutinous rice water fermentation system is 10 2 -30 2 CFU / mL. The temperature for combined fermentation is 25 - 30 °C, and the time is 12 - 16 h. It should be noted that if the combined fermentation time is shortened, the glutinous rice fermentation broth cannot effectively reduce the fluidity of the water in the egg tart liquid. If the combined fermentation time is extended, not only will the acidity of the glutinous rice fermentation broth be too high, affecting the taste of the egg tart liquid, but it will also affect the expansion effect of the egg tart liquid.

[0025] The polysaccharide can be a common plant polysaccharide, animal polysaccharide, microbial polysaccharide, or algal polysaccharide that can be used in the egg tart liquid, such as corn starch, carboxymethyl cellulose, etc.

[0026] It can be understood that the raw materials for the egg tart crust further include 45 - 55 parts by weight of high - gluten flour and 46.5 - 58 parts by weight of auxiliary materials. The auxiliary materials include: 28 - 32 parts of butter, 3 - 5 parts of granulated sugar, 0.5 - 1 part of salt, and 15 - 20 parts of water; the raw materials for the egg tart liquid further include 25 - 30 parts by weight of egg liquid and 65 - 82 parts by weight of auxiliary materials. The auxiliary materials include: 20 - 25 parts of water, 12 - 15 parts of light cream, 25 - 30 parts of milk, and 8 - 12 parts of granulated sugar. The egg liquid can be whole egg liquid or egg yolk liquid.

[0027] The frozen raw egg tarts provided by the embodiments of the present invention are stored at -18 °C to -20 °C and still have good edible quality after being stored for 6 months or more.

[0028] The second embodiment of the present invention provides a method for preparing frozen raw egg tarts, including the following steps: Mix high - gluten flour with citrus fiber, pea starch, and auxiliary materials to make a water skin, wrap the oil core, fold and shape to obtain the egg tart crust; Add the glutinous rice fermentation broth and polysaccharide to water, mix well, then add the egg liquid and auxiliary materials, and homogenize to obtain the egg tart liquid; Pre - freeze the egg tart crust, add the pre - cooled egg tart liquid, and perform a freezing treatment.

[0029] The key to the preparation method of the present invention lies in the treatment of the egg tart crust and the egg tart liquid. Pre-cooling the egg tart liquid to 2-4 °C and then adding it to the egg tart crust pre-frozen to -4~-1 °C can reduce the moisture penetration at the solid-liquid interface, reduce the damage caused by ice crystals to the egg tart crust, and cooperate with the components in the egg tart crust and the egg tart liquid to further improve the quality of the baked egg tart, and better maintain the crispness of the egg tart crust and the taste of the tart core.

[0030] In some specific embodiments, the auxiliary materials in the egg tart crust include granulated sugar, salt and water. After mixing the high-gluten flour with citrus fiber, pea starch and auxiliary materials, it also includes conventional proofing treatment. For example, proofing at 2-4 °C for 30-40 min. The oil core can be pure butter or obtained by mixing butter with a small amount of high-gluten flour and placing it at 2-4 °C for 30-40 min. By weight, the dosage of each raw material component in the egg tart crust is: 45-55 parts of high-gluten flour, 28-32 parts of butter, 3-5 parts of granulated sugar, 0.5-1 part of salt, 15-20 parts of water, 0.8-1.5 parts of citrus fiber, and 5-8 parts of pea starch.

[0031] The auxiliary materials in the egg tart liquid include light cream, milk and granulated sugar. By weight, the dosage of each raw material component in the egg tart liquid is: 25-30 parts of egg liquid, 20-25 parts of water, 12-15 parts of light cream, 25-30 parts of milk, 8-12 parts of granulated sugar, 2-5 parts of glutinous rice fermentation liquid, and 0.08-0.12 parts of polysaccharide. The glutinous rice fermentation liquid is obtained by compound fermentation of glutinous rice water with lactic acid bacteria and yeast at 25-30 °C for 12-16 h. The glutinous rice water is the rice soup after boiling glutinous rice. Specifically, add glutinous rice to 12-15 times of water, boil for 30-40 min, and filter to obtain glutinous rice water. The pressure and number of times of homogenization after mixing each component can be conventionally selected and adjusted according to the actual situation. For example, the homogenization pressure is 8-12 MPa and the number of times is 1-2 times.

[0032] In some specific embodiments, the egg tart liquid is added to the egg tart crust until it is 7-8 parts full, and then frozen raw egg tarts are obtained by using conventional air freezing, contact freezing or liquid nitrogen quick freezing until the center temperature of the egg tart is -18 °C.

[0033] Next, specific examples for implementing the present invention will be disclosed, as well as corresponding comparative examples to prove the relevant technical effects of the present invention.

[0034] The raw materials in the following examples are all purchased from the market.

[0035] Example 1 Preparation of frozen raw egg tarts (experimental group): Formula (by weight): Egg tart crust: 51 parts of high-gluten flour, 28 parts of butter, 3 parts of granulated sugar, 0.5 part of salt, 19 parts of water, 0.8 part of citrus fiber, 5 parts of pea starch; Egg tart filling: 25 parts of egg yolk liquid, 22 parts of water, 15 parts of light cream, 28 parts of milk, 8 parts of granulated sugar, 2 parts of glutinous rice fermentation liquid, 0.08 part of corn starch; Preparation method: Mix high-gluten flour with citrus fiber, pea starch, granulated sugar, salt and water to make dough, proof at 2 °C for 40 min to obtain the water skin. Mix butter with a small amount of high-gluten flour and place at 2 °C for 30 min to obtain the oil core. Wrap the oil core with the water skin, fold and shape to obtain the egg tart crust; Add glutinous rice to 12 times the amount of water, boil for 30 min, filter to obtain glutinous rice water, add Leuconostoc mesenteroides and Hansenula anomala (mass ratio 1:1) until the bacterial content in the glutinous rice water fermentation system is 10 2 CFU / mL, ferment at 25 °C for 16 h to obtain the glutinous rice fermentation liquid. Add it and corn starch to water, mix well, then add the egg liquid, light cream, milk and granulated sugar, and homogenize to obtain the egg tart filling; Pre-freeze the egg tart crust to -1 °C, add the pre-cooled egg tart filling at 4 °C until it is 70% full, and freeze in air until the center temperature reaches -18 °C to obtain the frozen raw egg tart.

[0036] Set the following control groups on the basis of the above experimental groups: The preparation methods of control groups 1-8 are the same as those of the experimental group, only the dosages of some components are different. Specifically, as shown in Table 1, for the components not shown in the table, the dosages are the same as those of the experimental group.

[0037] Table 1 Dosages of some components in control groups 1-8 .

[0038] Control group 9: Compared with the experimental group, the only difference is that the glutinous rice fermentation liquid is replaced with glutinous rice water, and the preparation method of glutinous rice water is the same as that of the experimental group.

[0039] Control group 10: Compared with the experimental group, the only difference is that the boiling time in the preparation of glutinous rice water is 20 min.

[0040] Control group 11: Compared with the experimental group, the only difference is that the egg tart crust is pre-cooled to 4 °C.

[0041] Control group 12: Compared with the experimental group, the only difference is that the egg tart filling is not pre-cooled and the temperature is 25 °C.

[0042] Blank control: Prepare frozen raw egg tarts using the traditional egg tart formula and process. Among them, the traditional formula is based on the formula of Example 1 without adding citrus fiber, pea starch, glutinous rice fermentation liquid and corn starch; the traditional process is to prepare the egg tart crust and egg tart filling according to the process of Example 1, pour the egg tart filling directly into the egg tart crust and freeze in air until the center temperature reaches -18 °C.

[0043] Before freezing, the water content of the raw egg tart crusts in the experimental group, control group, and blank control group was all between 24% and 25%.

[0044] The frozen raw egg tart samples of the experimental group, control group, and blank control group were stored at -18 °C. Samples were taken every two months to measure the water content of the egg tart crust. The measurement method referred to the first method, direct drying method, in GB 5009.3-2016 "National Food Safety Standard - Determination of Moisture in Foods". After thawing at 4 °C, the collapse of the egg tart crust and the stratification of the egg tart liquid were observed, and the overall quality changes were recorded. Among them, "-" indicates that the egg tart crust remained upright and there was no stratification of the egg tart liquid; "+" indicates that the egg tart crust slightly collapsed or the egg tart liquid slightly stratified; "++" indicates that the egg tart crust significantly collapsed or the egg tart liquid was significantly stratified. The more obvious the collapse of the egg tart crust, the lower the crispness after baking; obvious stratification of the egg tart liquid will cause problems such as collapse of the tart core, uneven distribution of burnt spots, and rough taste after baking. When the egg tart crust of the frozen raw egg tart significantly collapses or the egg tart liquid is significantly stratified, and the water content of the egg tart crust reaches more than 35%, the baked egg tarts fail to meet the quality that ordinary existing egg tarts should have in terms of appearance, crispness, and flavor, and their edible value is low. The recorded results are shown in Tables 2 and 3.

[0045] Table 2 Measurement results of the water content of the egg tart crust during frozen storage of frozen raw egg tarts (%) 。

[0046] Table 3 Recorded results of the overall quality changes during frozen storage of frozen raw egg tarts 。

[0047] The experimental group frozen for 6 months and the frozen raw egg tart samples of control groups 2, 4, 6, and 8 were taken out and directly baked. The baking conditions were: upper fire 220 °C, lower fire 180 °C, and time 25 min. After baking, they were left for 10 min. A panel of 10 professional personnel with experience in food sensory evaluation was invited to conduct a sensory evaluation of the egg tarts from four aspects: tissue structure, color, taste, and aroma. The evaluation criteria are shown in Table 4, and the results are shown in Table 5.

[0048] Table 4 Egg tart sensory evaluation criteria table 。

[0049] Table 5 Egg tart sensory scoring results 。

[0050] From the experimental results in Tables 2, 3, and 5, it can be seen that only the frozen raw egg tarts prepared by the process of the present invention can be stored for 6 months or more, and their egg tart crusts still have a low water content and better edible quality after baking.

[0051] Example 2 Preparation of frozen raw egg tarts: Formulation (by mass percentage respectively): Egg tart crust: 50 parts of high-gluten flour, 32 parts of butter, 4 parts of white granulated sugar, 0.8 part of salt, 15 parts of water, 1.2 parts of citrus fiber, 6 parts of pea starch; Egg tart liquid: 28 parts of egg yolk liquid, 25 parts of water, 13 parts of light cream, 25 parts of milk, 10 parts of white granulated sugar, 3.5 parts of glutinous rice fermentation broth, 0.1 part of corn starch; Preparation method: Mix high-gluten flour with citrus fiber, pea starch, white granulated sugar, salt and water to make dough, proof at 2 °C for 35 min to obtain the water skin. Mix soybeans with a small amount of high-gluten flour, place at 2 °C for 35 min to obtain the oil core. Wrap the water skin around the oil core, fold and shape to obtain the egg tart crust; Add glutinous rice to 13 times the amount of water, boil for 35 min, filter to obtain glutinous rice water. Add Leuconostoc mesenteroides and Hansenula anomala (mass ratio 1:1.2) to the glutinous rice water fermentation system until the bacterial content is 20 2 CFU / mL, ferment at 28 °C for 14 h to obtain glutinous rice fermentation broth. Add it and corn starch to water, mix well, then add egg liquid, light cream, milk and white granulated sugar, and homogenize to obtain the egg tart liquid; Pre-freeze the egg tart crust to -2 °C, add the pre-cooled egg tart liquid at 4 °C until it is 70% full, and freeze in air until the center temperature reaches -18 °C to obtain the frozen raw egg tarts.

[0052] The egg tart crust of the frozen raw egg tarts in this example remained upright after being frozen for 6 months, and there was no layering phenomenon in the egg tart liquid. Bake and conduct sensory evaluation on the samples frozen for 6 months according to the method described in Example 1. The scores for taste, color, aroma, internal structure and state were 28.8, 24.1, 24.3, 19.5 respectively, and the total score was 96.7.

[0053] Example 3 Preparation of frozen raw egg tarts: Formulation (by mass percentage respectively): Egg tart crust: 45 parts of high-gluten flour, 30 parts of butter, 5 parts of white granulated sugar, 1 part of salt, 17 parts of water, 1.5 parts of citrus fiber, 8 parts of pea starch; Egg tart liquid: 27 parts of whole egg liquid, 20 parts of water, 12 parts of light cream, 25 parts of milk, 10 parts of white granulated sugar, 5 parts of glutinous rice fermentation broth, 0.12 part of carboxymethyl cellulose; Preparation method: Mix high-gluten flour with citrus fiber, pea starch, granulated sugar, salt and water to make dough, proof at 4 °C for 30 min to obtain the water skin. Mix soybeans with a small amount of high-gluten flour and place at 4 °C for 30 min to obtain the oil core. Wrap the water skin around the oil core, fold and shape to obtain the egg tart crust; Add glutinous rice to 15 times its weight of water, boil for 40 min, filter to obtain glutinous rice water. Add Leuconostoc mesenteroides and Hansenula anomala (mass ratio 1:1.5) until the bacterial content in the glutinous rice water fermentation system is 30 2 CFU / mL, ferment at 30 °C for 12 h to obtain glutinous rice fermentation broth. Add it and carboxymethyl cellulose to water, mix well, then add egg liquid, light cream, milk and granulated sugar, and homogenize to obtain the egg tart liquid; Pre-freeze the egg tart crust to -4 °C, add the pre-cooled egg tart liquid to 80% full, and freeze in air until the center temperature reaches -18 °C to obtain the frozen raw egg tart.

[0054] The frozen raw egg tarts in this example were stored frozen for 6 months, and the egg tart crusts still remained upright and there was no layering in the egg tart liquid. Bake the samples stored frozen for 6 months and conduct sensory evaluation according to the method described in Example 1. The scores for taste, color, aroma, internal structure and state were 28.4, 24.3, 24.4, 19.2 respectively, and the total score was 96.3.

[0055] Finally, it should be noted that: the above embodiments are only used to illustrate the technical solutions of the present invention, not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that: they can still modify the technical solutions recorded in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A frozen raw egg tart, characterized in that, Comprising: An egg tart crust containing citrus fiber and pea starch, and an egg tart liquid containing glutinous rice fermentation broth and polysaccharide, wherein the egg tart liquid is contained within the egg tart crust.

2. The frozen raw egg tart according to claim 1, characterized in that, The egg tart crust comprises the following raw materials in parts by weight: 45 - 55 parts of high gluten flour, 0.8 - 1.5 parts of citrus fiber, 5 - 8 parts of pea starch, and 46.5 - 58 parts of auxiliary materials.

3. The frozen raw egg tart according to claim 1, characterized in that, The egg tart liquid comprises the following raw materials in parts by weight: 25 - 30 parts of egg liquid, 2 - 5 parts of glutinous rice fermentation broth, 0.08 - 0.12 parts of polysaccharide, and 65 - 82 parts of auxiliary materials.

4. The frozen raw egg tart according to claim 3, wherein The glutinous rice fermentation broth is obtained by compound fermentation of glutinous rice water with lactic acid bacteria and yeast.

5. The frozen raw egg tart according to claim 4, wherein The glutinous rice water is the rice soup obtained by boiling water added to glutinous rice.

6. The frozen raw egg tart according to claim 5, wherein, The boiling time is 30 - 40 min.

7. The frozen raw egg tart according to claim 4, wherein The fermentation temperature is 25 - 30 °C and the time is 12 - 16 h.

8. A method for preparing frozen raw egg tarts, characterized in that, Including the following steps: Mix high gluten flour with citrus fiber, pea starch, and auxiliary materials to make a water skin, wrap the oil core, fold and shape to obtain the egg tart crust; Add glutinous rice fermentation broth and polysaccharide to water, mix well, then add egg liquid and auxiliary materials, and homogenize to obtain the egg tart liquid; Pre-freeze the egg tart crust, add the pre-cooled egg tart liquid, and perform a freezing treatment.

9. The preparation method according to claim 8, wherein Pre-freeze the egg tart crust to -4~-1 °C.

10. The preparation method according to claim 8, characterized in that, Pre-cool the egg tart liquid to 2 - 4 °C.