Frozen deep-fried egg tart shell and preparation method thereof

Abstract

The application discloses a kind of frozen deep-fried egg tart hearts and preparation methods thereof, belong to frozen prepared food and deep-fried dessert processing technical field.The crust egg tart heart includes egg milk filling, edible barrier layer wrapped in the outer part of egg milk filling, and outer layer crust layer coated in the outer part of edible barrier layer.Egg milk filling includes egg milk base material and composite gelatin made of corn starch and gelatin.By controlling the ratio of corn starch and gelatin, the egg milk filling keeps solid state formation under frozen or low temperature operating state, and softens to form a flow state after deep-fried heating.Edible barrier layer can reduce the risk of leakage and rupture during battering and deep-frying, and the outer layer crust layer forms a crisp structure after deep-frying.The product of the application is suitable for frozen storage, transportation and terminal deep-fried products, with a complex taste of outer layer crispness and inner layer egg milk flow.

Description

Technical Field

[0001] This invention belongs to the field of frozen prepared food and fried dessert processing technology, specifically relating to a frozen fried crispy egg tart filling and its preparation method. Background Technology

[0002] Egg tarts are typically made by baking a crust and an egg and milk filling. They are characterized by their rich egg and milk flavor and delicate texture, making them widely popular among consumers. However, traditional egg tarts are mostly sold freshly baked or refrigerated for short periods. Their product structure relies mainly on the crust to support the egg and milk filling, making them unsuitable for use in frozen prepared foods, fried desserts, or standardized, fast-production scenarios in restaurants.

[0003] For fried sandwich products, the filling typically needs to maintain a certain shape during freezing, thawing, battering, pre-frying, and final frying. However, egg and milk fillings have a high water content and contain water, fat, protein, and sugars, making them highly fluid. Under alternating low and high temperature conditions, they are prone to collapse, leakage, cracking, and seepage. Simply increasing the amount of starch, protein, or colloids to enhance low-temperature formability can improve stability during freezing or handling to some extent, but after heating, they tend to become too hard, too sticky, too elastic, or have a pasty texture, making it difficult to achieve a soft and smooth molten filling.

[0004] Existing frozen foods with molten fillings are mostly concentrated in cheese, chocolate, red bean paste, meat, or bean products. There are relatively few products developed specifically for egg and dairy systems that can be frozen, fried, and have a crispy exterior and molten interior. How to keep the egg and dairy filling in a solid state during freezing or low-temperature operation, and transform it into a soft, molten state after frying and heating, while reducing the risk of leakage during frying, is a key technical problem that needs to be solved in the development of this type of product. Summary of the Invention

[0005] To address the aforementioned problems and overcome the shortcomings of existing technologies, this invention provides a freeze-deep-fried crispy egg tart filling and its preparation method. This invention improves the structural stability of the product during frozen storage, pre-frying, and final frying through the synergistic design of a composite gel system, an edible barrier layer, and an outer coating system, achieving a composite texture of a crispy outer layer and a runny egg and milk filling. This method solves the problems of poor shape retention, leakage, breakage, and insufficient runny texture in existing egg and milk-based runny filling products during freezing, coating, and frying.

[0006] To achieve the above-mentioned objectives, the technical solution adopted by this invention is as follows: A frozen, deep-fried crispy egg tart filling includes an egg and milk filling, an edible barrier layer surrounding the egg and milk filling, and an outer crispy crust layer surrounding the edible barrier layer.

[0007] Furthermore, the egg and milk filling comprises an egg and milk base and a composite gelling agent, wherein the composite gelling agent comprises corn starch and gelatin. Corn starch is used to improve the consistency, water retention, and slippery texture of the egg and milk filling after heating; gelatin is used to improve the formability of the egg and milk filling at low temperatures and to soften it after frying. By controlling the ratio of corn starch to gelatin, the egg and milk filling maintains a solid form during freezing, refrigeration, or handling, and softens to form a molten core after frying.

[0008] Furthermore, the egg and milk base includes milk, light cream, egg liquid or egg liquid, white sugar, salt, butter or edible oil.

[0009] In a preferred embodiment of this application, the egg and milk filling comprises, by weight, the following components: 30-60 parts milk, 5-30 parts light cream, 15-40 parts egg liquid, 5-25 parts white sugar, and 0-0.5 parts salt; and the composite gelling agent comprises, by weight, the following components: 2-8 parts corn starch, 0.3-3 parts gelatin, and 0-10 parts butter or edible oil.

[0010] Preferably, the mass ratio of corn starch to gelatin is 2:1 to 12:1; more preferably, it is 3:1 to 8:1.

[0011] Adding butter or cooking oil to this recipe increases the fat content, making the filling more delicate, smooth, and moist, and reducing the problem of the egg mixture becoming too dense or dry after heating. Fat also enhances the fusion of milky and eggy aromas, making the egg tart filling richer and more "creamy." Adding butter further enhances the milky, caramelized, and overall flavor.

[0012] Within the above-mentioned ratio range, the egg and milk filling can maintain good solid-state shape under frozen or low-temperature operation conditions, and form a soft and molten state after frying and heating. If the amount of gelatin added is too low, the egg and milk filling will not have sufficient shape after freezing or thawing, and will easily deform or leak; if the amount of gelatin added is too high, the elasticity of the egg and milk filling will be enhanced, and the molten texture will be insufficient after frying; if the amount of cornstarch added is too high, the filling will easily form a paste or powdery texture, affecting the smooth taste of the egg and milk filling.

[0013] In a preferred embodiment of this application, the edible barrier layer is one or a combination of wafer paper, glutinous rice paper, and edible starch film, more preferably wafer paper. The edible barrier layer is wrapped around the outside of the egg and milk filling to provide support and barrier for the filling during the initial stages of coating and frying, reducing the risk of leakage, breakage, and liquid spillage.

[0014] In a preferred embodiment of this application, the outer crispy layer is formed by deep-frying a batter. The batter comprises the following components by weight: 230-270 parts flour, 70-80 parts cornstarch, 8-12 parts baking powder, 2-4 parts salt, 70-80 parts cooking oil, and 350-400 parts water.

[0015] More preferably, the coating paste comprises, by weight, the following: 250 parts flour, 75 parts cornstarch, 10 parts baking powder, 3 parts salt, 75 parts cooking oil, and 380 parts water.

[0016] The preparation method of the coating is a conventional technique, such as simply weighing all the raw materials and mixing them evenly.

[0017] This invention also protects the above-described method for preparing frozen fried crispy egg tart filling, comprising the following steps: 1) Mix milk, light cream, egg liquid or egg liquid, white sugar and salt to obtain the egg and milk base; 2) Add cornstarch to the egg and milk base and heat and stir to thicken it; 3) Add pre-absorbed and expanded gelatin, butter or cooking oil, and mix well to obtain the egg and milk filling; 4) Pour the egg and milk filling into the mold, cool and freeze to set, and obtain the egg tart filling; 5) Use an edible barrier layer to wrap the egg tart filling; 6) Coat the wrapped egg tart filling with batter; 7) Pre-fry the battered egg tart fillings to shape them and then quick-freeze them to obtain a semi-finished product of frozen fried crispy egg tart fillings.

[0018] As a preferred embodiment of this application, in step 2) of the method for preparing frozen fried crispy egg tart filling, the heating temperature is 60-90 °C and the stirring time is 5-20 min; more preferably, the heating temperature is 65-80 °C.

[0019] As a preferred embodiment of this application, in step 4) of the method for preparing frozen fried crispy egg tart filling, the freezing temperature is below -18 ℃ and the freezing time is 2 to 12 h.

[0020] As a preferred embodiment of this application, in step 7) of the method for preparing frozen fried crispy egg tart filling, the oil temperature for pre-frying and shaping is 160-180 ℃, and the pre-frying time is 20-60 s.

[0021] As a preferred embodiment of this application, in step 7) of the method for preparing frozen fried crispy egg tart filling, the frozen fried crispy egg tart filling semi-finished product is fried at an oil temperature of 170-190 ℃ for 3-6 minutes, and the outer layer forms a crispy structure, while the inner egg and milk filling softens to form a molten state.

[0022] Compared with the prior art, the beneficial effects of the present invention are: (1) The present invention uses corn starch and gelatin to form a composite gel system for egg and milk filling, which can improve the structural stability of egg and milk filling during freezing, refrigeration and short-term operation, and reduce the risk of collapse and deformation. (2) By adjusting the ratio of corn starch to gelatin, the egg and milk filling can be kept in shape at low temperature and softened after frying and heating to form a soft and smooth molten state; (3) The present invention provides an edible barrier layer on the outside of the egg and milk filling, which can play a supporting, isolating and seepage-proof role in the early stage of coating and frying, reducing the leakage of the filling and product breakage. (4) The outer coating is pre-fried and then fried to form a crispy structure, while the inner egg and milk filling is heated to form a soft and flowing center, giving the product a complex texture of crispy outer layer and smooth inner layer. (5) The product of this invention can be made into a pre-fried frozen semi-finished product, which is convenient for freezing, storage, transportation and terminal rapid frying. It is suitable for industrial production scenarios such as central kitchens, frozen food enterprises and catering chains. Attached Figure Description

[0023] Figure 1 This is a diagram showing the solid state of the egg and milk filling after freezing and setting according to the present invention.

[0024] Figure 2 The diagram shows the state of the egg tart filling after the edible barrier layer is set in the present invention during the frying process, wherein the edible barrier layer is wafer paper.

[0025] Figure 3 This is a diagram showing the molten center of the frozen deep-fried crispy egg tart filling after final deep-frying, according to the present invention.

[0026] Figure 4 The image shows the state of the comparative sample without an edible barrier layer after frying. Detailed Implementation

[0027] A frozen, deep-fried crispy egg tart filling includes an egg and milk filling, an edible barrier layer surrounding the egg and milk filling, and an outer crispy crust layer surrounding the edible barrier layer.

[0028] Preferably, the egg and milk filling comprises, by weight, the following: Milk 30-60 parts, light cream 5-30 parts, egg liquid 15-40 parts, white sugar 5-25 parts, cornstarch 2-8 parts, gelatin 0.3-3 parts, salt 0-0.5 parts, butter or cooking oil 0-10 parts.

[0029] The edible barrier layer is wafer paper, glutinous rice paper, edible starch film, or a combination thereof.

[0030] The outer crispy coating is formed by deep-frying a batter. The batter comprises the following components by weight: 230-270 parts flour, 70-80 parts cornstarch, 8-12 parts baking powder, 2-4 parts salt, 70-80 parts cooking oil, and 350-400 parts water.

[0031] A method for preparing a frozen, deep-fried crispy egg tart filling includes the following steps: Step 1: Prepare the egg and milk filling: Mix milk, heavy cream, egg liquid, granulated sugar, and salt to obtain the egg and milk base. Soak gelatin in cold water beforehand to allow it to absorb water and swell. Heat the egg and milk base to 60-90°C, add cornstarch, and stir continuously for 5-20 minutes to thicken the system. Then add the swelled gelatin, butter, or edible oil, and dissolve and disperse them evenly to obtain the egg and milk filling.

[0032] Step 2, Shaping and Freezing: The egg and milk filling is poured into a mold, cooled, and then frozen to set, resulting in a solid egg tart filling. Preferably, the freezing temperature is below -18 ℃, and the freezing time is 2 to 12 hours.

[0033] Step 3: Wrap with an edible barrier layer: An edible barrier layer is wrapped around the outside of the frozen and shaped egg tart filling to obtain the wrapped egg tart filling.

[0034] Step 4, preparing the coating paste: Mix flour, cornstarch, baking powder, salt, cooking oil and water until there are no obvious lumps, and you will get a uniform coating.

[0035] Step 5: Batter coating, pre-frying for shaping, and quick-freezing: The wrapped egg tart filling is placed in the batter to coat it evenly. Then, the battered egg tart filling is pre-fried in oil at 160-180 ℃ for 20-60 seconds to pre-set the outer layer. After pre-frying, it is cooled and quick-frozen for preservation to obtain a semi-finished product of frozen fried crispy egg tart filling.

[0036] Step 6, final frying and cooking: Before consumption, the semi-finished product is fried in oil at 170-190 ℃ for 3-6 minutes to dehydrate and puff the outer crispy layer and form a crispy structure, while the inner egg and milk filling softens and forms a molten state.

[0037] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0038] It should be noted that the following detailed descriptions are illustrative and intended to provide further explanation of this application. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains.

[0039] It should be noted that the terminology used herein is for the purpose of describing particular implementations only and is not intended to limit the exemplary implementations according to this application. As used herein, the singular form includes the plural form unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this description, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0040] In this invention, some conventional operating equipment, devices and components have been omitted or only briefly described.

[0041] Unless otherwise specified in the examples, the conditions shall be performed according to the standard conditions or the conditions recommended by the manufacturer.

[0042] In this application, all percentages not explicitly stated represent weight percentages, and all ratios are mass ratios.

[0043] Example 1: A frozen, deep-fried crispy egg tart filling, wherein the egg and milk filling comprises, by weight: Milk 400 g, heavy cream 150 g, egg liquid 160 g, white sugar 90 g, cornstarch 40 g, gelatin 12 g, salt 2 g, butter 10 g.

[0044] Its preparation method is as follows: Soak the gelatin in an appropriate amount of cold water until it fully absorbs water and swells; Weigh out milk, light cream, egg liquid, white sugar and salt in the specified proportions and mix them evenly to obtain the egg and milk base. Add the egg and milk base to the cornstarch slurry, heat to about 70°C, and stir continuously at this temperature for 10 minutes to gradually thicken the system. Then add the water-absorbed and expanded gelatin and butter, and continue stirring until completely smooth to obtain the egg and milk filling.

[0045] The obtained egg and milk filling was poured into molds, cooled, and then frozen at -18 ℃ for 6 hours to set, resulting in a solid egg tart filling. The solid egg tart filling is shown below. Figure 1 As shown, the frozen and shaped egg and milk filling can maintain a relatively complete solid shape, which is convenient for subsequent wrapping, coating and pre-frying operations.

[0046] Separately, take 250 g of flour, 75 g of cornstarch, 10 g of baking powder, 3 g of salt, 75 g of salad oil, and 380 g of water, mix them well, and make a coating batter.

[0047] Wrap the frozen, solidified egg tart filling in wafer paper to obtain the wrapped egg tart filling. The wrapped egg tart filling looks like... Figure 2 As shown, the egg tart filling wrapped in wafer paper maintains its shape better during frying, reducing the risk of leakage.

[0048] The wrapped egg tart filling is placed in the batter to coat it evenly; then it is pre-fried in oil at 180 ℃ for 30 s, removed and cooled, and then frozen at -18 ℃ or below to obtain a frozen fried crispy egg tart filling semi-finished product.

[0049] To prepare, fry the semi-finished, freezeable, deep-fried crispy egg tart filling in oil at 180°C for 3 minutes to obtain a golden-brown, crispy outer layer and a molten, egg-yolk filling. (The text repeats itself here.) Figure 3 As shown, the product after final frying exhibits a distinct molten core.

[0050] Example 2: A frozen, deep-fried crispy egg tart filling, wherein the egg and milk filling comprises, by weight: Milk 430 g, heavy cream 170 g, egg liquid 150 g, white sugar 80 g, cornstarch 35 g, gelatin 10 g, salt 1.5 g, butter 8 g.

[0051] Its preparation method is as follows: Soak the gelatin in an appropriate amount of cold water until it fully absorbs water and swells.

[0052] Weigh out milk, heavy cream, egg liquid, granulated sugar, and salt in the specified proportions and mix well to obtain the egg and milk base. Mix the egg and milk base with cornstarch and heat to 68-70 ℃. Stir continuously at this temperature for 8 minutes to form an egg and milk filling with a certain viscosity. Then add the water-absorbed and expanded gelatin and butter, and continue stirring until completely smooth to obtain the egg and milk filling.

[0053] The obtained custard filling was poured into the mold, cooled, and then frozen at -18 ℃ for 6 hours to solidify, resulting in a solid egg tart filling. The frozen custard filling maintained a relatively intact shape, with complete edges after demolding and no obvious collapse, meeting the requirements for subsequent wrapping and coating operations.

[0054] Separately, take 250 g of flour, 75 g of cornstarch, 10 g of baking powder, 3 g of salt, 75 g of salad oil, and 380 g of water, mix them well, and make a coating batter.

[0055] Wrap the frozen and shaped solid egg tart filling in wafer paper to obtain the wrapped egg tart filling. Place the wrapped egg tart filling in batter to coat it evenly, then pre-fry it in oil at 175 ℃ for 25 s. After cooling, freeze it at -18 ℃ or below to obtain a semi-finished product of frozen fried crispy egg tart filling.

[0056] When ready to eat, the semi-finished frozen crispy egg tart filling is fried in oil at 180 ℃ for 3 minutes to obtain a frozen crispy egg tart filling product with a crispy outer layer and a runny custard filling inside. Compared with Example 1, this example uses less corn starch and gelatin, and the filling is more runny after final frying. At the same time, it can still maintain a basically intact solid structure after freezing and setting, indicating that under the condition of lower gelling agent dosage, this system still has good freeze-forming properties and a runny filling effect after refrying.

[0057] Example 3: A frozen, deep-fried crispy egg tart filling, wherein the egg and milk filling comprises, by weight: Milk 360 g, heavy cream 130 g, egg liquid 180 g, white sugar 100 g, cornstarch 45 g, gelatin 14 g, salt 2.5 g, butter 12 g.

[0058] Its preparation method is as follows: Soak the gelatin in an appropriate amount of cold water until it fully absorbs water and swells.

[0059] Weigh out milk, heavy cream, egg liquid, granulated sugar, and salt in the specified proportions and mix well to obtain the egg and milk base. Mix the egg and milk base with cornstarch and heat to 70-72 ℃. Stir continuously at this temperature for 12 minutes to gradually thicken the system and form a uniform egg and milk filling. Then add the water-absorbed and expanded gelatin and butter, and continue stirring until completely smooth to obtain the egg and milk filling.

[0060] The obtained custard filling was poured into molds, cooled, and then frozen at -18 ℃ for 8 hours to set, resulting in solid egg tart fillings. The frozen and set custard filling has good support and is not easily damaged during demolding, wrapping, and battering, maintaining a relatively intact shape.

[0061] Separately, take 250 g of flour, 75 g of cornstarch, 10 g of baking powder, 3 g of salt, 75 g of salad oil, and 380 g of water, mix them well, and make a coating batter.

[0062] Wrap the frozen and shaped solid egg tart filling in wafer paper to obtain the wrapped egg tart filling. Place the wrapped egg tart filling in batter to coat it evenly, then pre-fry it in oil at 185 ℃ for 35 s. After cooling, freeze it at -18 ℃ or below to obtain a semi-finished product of frozen fried crispy egg tart filling.

[0063] When ready to eat, the semi-finished frozen crispy egg tart filling is fried in oil at 180 ℃ for 3 minutes to obtain a frozen crispy egg tart filling product with a golden and crispy outer layer and a runny egg custard filling inside. Compared with Example 1, this example uses a higher amount of corn starch and gelatin, which further enhances the structural support after freezing and setting. The shape is well maintained during pre-frying and re-frying, and the interior can still be runny after the final frying. This shows that under the condition of higher gelling agent dosage, the system can still take into account the freeze-forming properties, frying stability and runny filling after re-frying.

[0064] Comparative Example 1: Except for replacing the corn starch in Example 1 with sweet potato starch or potato starch in equal amounts, the amounts of other raw materials and the preparation methods are the same as in Example 1.

[0065] The results showed that the egg and milk filling made from a mixture of sweet potato starch or potato starch and gelatin exhibited poor stability during freezing, thawing, and frying, with some samples showing water separation on the surface. The frozen filling had a hard structure, making it prone to breakage during demolding and wrapping, sometimes appearing as fragments, which was detrimental to subsequent wafer wrapping, coating, and pre-frying. After final frying, the product had poor internal flowability and smoothness, making it difficult to achieve the desired runny egg and milk filling.

[0066] The above results indicate that simply replacing corn starch with sweet potato starch or potato starch with gelatin makes it difficult for the compound system to simultaneously meet the requirements of freeze setting, operational stability, and lamination after refrying.

[0067] Comparative Example 2: Except for replacing the gelatin in Example 1 with K-carrageenan and keeping the amount of corn starch in the egg and milk filling unchanged, the amounts of other raw materials and preparation methods are the same as in Example 1.

[0068] The results showed that when corn starch and K-carrageenan were combined, the egg and milk filling solidified faster during cooling, resulting in decreased fluidity and problems with insufficient spreading and uneven molding during the molding process. After freezing and setting, although the samples had a certain structural support, the internal fluidity was insufficient after refrying, and the filling was gel-like or semi-gel-like after the product was cut, with an indistinct molten core effect.

[0069] The above results indicate that although the corn starch and K-carrageenan compound system can enhance the coagulation of the filling, the excessively strong gel structure will reduce the fluidity of the filling after refrying, making it difficult to meet the comprehensive requirements of this product: "can be shaped when frozen, does not leak when fried, and still has a flowing core after refrying".

[0070] Based on Examples 1-3 and Comparative Examples 1-2, it can be seen that the combination of corn starch and gelatin can provide suitable structural support during the freezing and shaping stage, reduce the risk of filling leakage during the wrapping, coating and pre-frying process, and restore a certain fluidity after final frying, thereby obtaining a freezeable fried crispy egg tart filling product with a crispy outer layer and a molten egg and milk filling.

[0071] The embodiments described above merely illustrate specific implementation methods of this application, and while the descriptions are detailed and specific, they should not be construed as limiting the scope of protection of this application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the technical solution of this application, and these modifications and improvements all fall within the scope of protection of this application.

[0072] This background section is provided to generally present the context of the invention. The work of the currently named inventors, the work to the extent described in this background section, and aspects of this section that did not constitute prior art at the time of application are neither expressly nor impliedly acknowledged as prior art to the invention.

Claims

1. A frozen, deep-fried crispy egg tart filling, characterized in that: It includes an egg and milk filling, an edible barrier layer wrapped around the egg and milk filling, and an outer crispy layer wrapped around the edible barrier layer. The egg and milk filling includes an egg and milk base and a composite gelling agent; The egg and milk filling remains solid when frozen or at low temperatures, and softens into a molten state after being fried and heated.

2. The freezeable deep-fried crispy egg tart filling according to claim 1, characterized in that: The composite gelling agent comprises corn starch and gelatin; the mass ratio of corn starch to gelatin is 2:1 to 12:

1.

3. The freezeable, deep-fried crispy egg tart filling according to claim 1, characterized in that, The egg and milk filling comprises the following components by weight: 30-60 parts milk, 5-30 parts light cream, 15-40 parts egg liquid, 5-25 parts white sugar, and 0-0.5 parts salt. The compound gelling agent comprises the following components by weight: 2-8 parts corn starch, 0.3-3 parts gelatin, and 0-10 parts butter or edible oil.

4. The freezeable deep-fried crispy egg tart filling according to claim 1, characterized in that: The edible barrier layer is any one or more of wafer paper, glutinous rice paper, and edible starch film.

5. The freezeable deep-fried crispy egg tart filling according to claim 1, characterized in that: The outer crispy layer is formed by deep-frying a batter, which includes flour, corn starch, baking powder, salt, cooking oil, and water.

6. The freezeable deep-fried crispy egg tart filling according to claim 5, characterized in that, The coating paste comprises the following components by weight: 230-270 parts flour, 70-80 parts cornstarch, 8-12 parts baking powder, 2-4 parts salt, 70-80 parts cooking oil, and 350-400 parts water.

7. A method for preparing a freezeable, deep-fried crispy egg tart filling as described in any one of claims 1 to 6, characterized in that, Includes the following steps: 1) Mix milk, light cream, egg liquid, white sugar and salt to obtain the egg and milk base; 2) Add cornstarch to the egg and milk base and heat and stir to thicken it; 3) Add the pre-absorbed and expanded gelatin and butter or cooking oil, stir well to obtain the egg and milk filling; 4) Pour the egg and milk filling into the mold, cool and freeze to set, and obtain the egg tart filling; 5) Use an edible barrier layer to wrap the egg tart filling; 6) Coat the wrapped egg tart filling with batter; 7) Pre-fry the battered egg tart fillings to shape them and then quick-freeze them to obtain a semi-finished product of frozen fried crispy egg tart fillings.

8. The preparation method according to claim 7, characterized in that, In step 2), the heating and stirring temperature is 60-90℃, and the stirring time is 5-20 min.

9. The preparation method according to claim 7, characterized in that, In step 4), the freezing temperature is below -18 ℃ and the freezing time is 2 to 12 h.

10. The preparation method according to claim 7, characterized in that: In step 7), the oil temperature for pre-frying and shaping is 160-180 ℃, and the pre-frying time is 20-60 s; the frozen fried crispy egg tart filling semi-finished product is finally fried at an oil temperature of 170-190 ℃ for 3-6 minutes, after which the outer layer forms a crispy structure and the inner egg and milk filling softens to form a molten state.

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