A process for making a souffle
By employing low-temperature stirring, phased addition, and staged cooking methods, combined with three-zone stepped temperature baking, the problems of uneven texture and lack of fluffiness in the industrial production of soufflés have been solved, achieving efficient and uniform production of finished soufflés.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- GUANGDONG YUEDIANZHIXING FOOD CO LTD
- Filing Date
- 2026-05-28
- Publication Date
- 2026-07-17
AI Technical Summary
Traditional soufflé production methods are difficult to scale up industrially, and the finished product has an uneven texture and is not fluffy, mainly due to the defoaming of the meringue and the excessive gluten development of the batter.
The egg white mixture is prepared by low-temperature stirring and adding it in stages. The egg yolk mixture is cooked by increasing the temperature in stages. The mixture is baked in a three-zone stepped temperature oven to ensure the stability of the egg white foam and the uniformity of the batter. Combined with precise control of the ingredient ratio and stirring speed, a smooth and delicate soufflé is formed.
This process achieves a uniform and delicate texture and a fluffy mouthfeel in soufflés, meeting the needs of industrialized production, improving production efficiency, and ensuring the consistency and quality of the finished products.
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