A method for making a baked egg tart
By employing an oil-flour folding process and high-barrier oil spraying to form a dense, crispy layer structure in cooked egg tarts, combined with low-temperature slow baking and rapid freezing, the problem of moisture migration during the freezing process of cooked egg tarts is solved. This achieves the maintenance of crispness and stable taste after long-term frozen storage, making it suitable for industrial production and convenient consumption.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SHANGHAI YISI BAOTE BREAD IND CO LTD
- Filing Date
- 2026-06-15
- Publication Date
- 2026-07-17
AI Technical Summary
Existing technologies cannot effectively prevent the migration of moisture from the filling to the shell during the freezing process of cooked egg tarts, which leads to a decrease in crispness and affects product quality and taste. Furthermore, existing improvement solutions cannot meet the needs of industrialized production and convenient consumption.
The tart shell is made with low-gluten flour and a dense, flaky structure is formed through an oil-dough folding process. A high-barrier oil is sprayed on to form a hydrophobic barrier film. Combined with low-temperature slow baking and rapid freezing processes, a complete moisture barrier system is formed.
This technology ensures that the crispness of the tart shell remains stable after long-term frozen storage, making it suitable for industrial production and convenient consumption, reducing costs, and maintaining the product's flavor and texture.
Smart Images
Figure CN122397776A_ABST