The application belongs to the technical field of
food processing, and discloses a preparation process and a synergistic regulation method of quick-frozen egg tarts, which comprises the following steps: a. selecting egg tart liquid raw materials, and preparing a targeted modified egg tart liquid through step-by-step
dissolution, two-stage homogenization and segmented
pasteurization; b. sending pre-prepared flaky
puff pastry into an adjustable precision mold and a vacuum suction device to complete shape pressing and molding; c. completing quantitative and accurate filling of tart liquid through a high-precision filling pump and a flow regulating valve; d. completing gradient baking and curing of the egg tarts; e. completing gradient
humidity control and anti-condensation cooling, controlling the temperature and
relative humidity of the cooling environment in a process, and completing directional cooling of the egg tarts; f. completing
modified atmosphere packaging of the cooled egg tarts in a ten-thousand-level
clean environment; g. controlling the temperature and
wind speed of the quick-
freezing environment in a process, completing temperature-controlled freezing of the egg tarts, and directionally regulating the generation size and distribution of
ice crystals in the freezing process; and after batch
verification and
metal detection, the egg tarts are stored in a warehouse, and finally, high freeze-thaw stability quick-frozen egg tart products are obtained.