83 results about "Whole egg" patented technology

The invention belongs to the technical field of food processing, and particularly relates to chicken breast crisp chips and a preparation method thereof. The chicken breast crisp chip comprises the following components: chicken breast, composite starch, whole egg powder, trehalose, butter, edible salt, baking soda, seasoning powder and resistant dextrin. The chicken crisp chips are prepared by combining a cold air-microwave combined drying technology with a natural material pickling and fishy smell removing method. Wherein the conditions of cold air drying are as follows: the RH is 30-60%, and the drying time is 1-2.5 hours at the temperature of 5-25 DEG C; the puffing conditions of the microwave oven are as follows: the power is 800-1300 W, the rated frequency is 2450 MHz, and the puffing time is 45-90 s; the natural material pickling fishy smell removing method comprises the step of cooperatively pickling and removing fishy smell by using the onion water extracting solution and the white vinegar. Results of the embodiment show that the chicken crisp chips prepared by the method disclosed by the invention are crisp in taste, full in delicate flavor and high in protein, the hot processing time is remarkably shortened, peculiar smell generated by excessive hot processing can be avoided, the original delicate flavor of the chicken is reserved to the greatest extent, and high-end health requirements of meal replacement, body building supplement, outdoor travel and the like are precisely met.

The invention discloses an automatic information acquisition system and method for egg product parameters, and relates to the technical field of livestock and poultry breeding, and the method comprises the steps: obtaining a first screening analysis parameter and a second screening analysis parameter based on the egg product parameters, and obtaining a first screening judgment value and an internal stagger value; carrying out screening and acquisition processing to obtain a judgment value of the internal parameter; analyzing a sampling information acquisition result, and judging whether secondary sampling investigation is carried out or not; the method is used for solving the problems that in an existing egg product parameter automatic information acquisition method, in the aspect of egg product parameter sampling investigation, a method for judging the validity of data obtained through sampling is lacked, and consequently when the egg cardinal number is large and parameters corresponding to eggs obtained through sampling investigation cannot effectively reflect the overall egg product parameters, the whole egg product parameters cannot be effectively reflected. The problems that information collection is one-sided and data is not accurate enough are solved.

The utility model provides a wear-resistant and break-resistant multi-layer egg box which comprises an egg box body, an upper set of positioning guide rails and a lower set of positioning guide rails are fixed to the inner walls of the two sides of the egg box body respectively, two positioning blocks are connected to each set of positioning guide rails in a sliding mode respectively, and a containing box is connected between the left positioning block and the right positioning block. And a movable cavity is formed in one end of the outer surface of the positioning block, and a limiting block is connected into the movable cavity through a limiting mechanism I. The egg box conveying device has the beneficial effects that through the arrangement of the limiting mechanism I, the placement box sliding out in the conveying process can be blocked, and when the whole egg box main body is unstable, the placement box possibly slides out along the positioning guide rail; at the moment, the first limiting mechanism can block the containing box to prevent the containing box from completely sliding out of the egg box body, so that reaction time can be provided for workers, the containing box can be pushed into the egg box body, the egg box body is placed stably, and the containing box is prevented from sliding out due to inclination of the egg box body.

The present invention relates to the field of egg substitutes. More particularly, the present invention relates to the field of plant-based substitutes for whole eggs. The present invention also relates to products made from the plant-based substitutes according to the invention. The present invention relates to a dry whole egg substitute characterized in that it comprises: - 20 to 60% rice flour, - 10 to 50% rapeseed protein, - 1 to 20% broad bean and / or pea protein.

The invention relates to the field of food processing, in particular to a batch production process of high-quality butter cakes. The preparation method comprises the following steps: 1) weighing pastry flour, cornstarch A, hydroxypropyl starch, baking powder and essence, and uniformly mixing to obtain a yolk premix A; weighing water, corn oil, carotene and sorbitol, and uniformly mixing to obtain a yolk premix B; (2) mixing the yolk premix B with butter, heating until the butter is melted, and keeping the temperature at 90 DEG C or higher; (2) transferring to an egg yolk stirring cylinder at the temperature of less than or equal to 80 DEG C, stirring and adding the egg yolk premix A, uniformly stirring, then adding the egg yolk liquid and the whole egg liquid, uniformly stirring, and controlling the time of the whole process in the step (2) to be less than or equal to 20 minutes to obtain a butter egg yolk material; 3) stirring the butter egg yolk material and the egg white premix, and injecting the mixture into a plurality of cake molds to obtain a plurality of butter cake blanks, and 4) baking and post-processing the butter cake blanks to obtain the butter cake.

A composition of matter including dried whole eggs and / or lyophilized whole eggs dissolved in a solvent comprising formic acid, nitric acid, or a combination of formic and nitric acid, and a method of making the same.

The invention discloses small crispy meat with low oil content and crispy outer skin as well as a production method and application of the small crispy meat. The production method comprises the following steps: performing ultrasonic-magnetic field synergistic pickling on tenderloin strips by adopting a pickling material, performing cold plasma pretreatment, and performing standing so as to obtain modified tenderloin strips; uniformly mixing the grease barrier film forming system with wheat flour, whole egg liquid, auxiliary materials and water to form composite paste; immersing the modified tenderloin strips into composite paste for pasting, and then putting the pasted meat strips into an infrared-assisted vacuum frying device for frying, so as to obtain primarily fried small crispy meat; and treating the primarily fried small crisp meat in a microwave oven-vacuum heat preservation and drying coprocessing device to obtain the small crisp meat which is low in oil content and crisp in outer skin. Through the synergistic effect of multiple processes of cold plasma pretreatment, compound paste compounding, infrared-assisted vacuum frying and microwave-vacuum drying cooperative treatment, the oil content of the small crisp meat is remarkably reduced, and the crust crispness is greatly improved.

The present utility model relates to a food composition, specifically a squash (Cucurbita moschata) tart in which squash (Cucurbita moschata) serves as the principal filling ingredient. Squash (Cucurbita moschata) is underutilized in commercial pastries due to its high moisture content and the perceived difficulty of developing a stable, smooth-textured tart filling. It provides nutritional benefits, being rich in beta-carotene, vitamins, and dietary fiber. The composition comprises puréed squash (Cucurbita moschata), all-purpose flour, milk, cream cheese, white sugar, butter, de-shelled whole egg, cornstarch, yeast, vanilla extract, and salt. The utility model further discloses a preparation method involving steaming the squash (Cucurbita moschata) to enhance sweetness, soften coarse fibers, and retain nutrients prior to puréeing. The resulting squash (Cucurbita moschata) purée is combined with wet and dry ingredients to form a uniform mixture, which is baked to achieve a smooth and cohesive tart structure with consistent quality.

The invention relates to the technical field of food processing, and discloses a processing technology of selenium-enriched kudzuvine root whole flour noodles and the selenium-enriched kudzuvine root whole flour noodles, the processing technology comprises the following steps: S1, mixing selenium-enriched kudzuvine root whole flour, whole egg liquid and a first part of water to obtain suspension slurry, and carrying out ultrasonic pretreatment on the suspension slurry; s2, mixing the slurry subjected to ultrasonic pretreatment with flour, table salt, a second part of water, a polysaccharide modifier and transglutaminase, and kneading to obtain dough; s3, carrying out enzymatic reaction and dough fermentation treatment on the dough; and S4, carrying out extrusion forming on the fermented dough under the conditions that the vacuum degree is-0.06 to-0.095 MPa and the temperature is 30-50 DEG C, so as to obtain the selenium-enriched radix puerariae whole flour noodles. The selenium-rich noodles can overcome the problems of low selenium content, easy breakage of noodles and the like.

The invention relates to the technical field of food processing, and discloses shredded bread and a preparation method thereof, the shredded bread comprises the following components by mass: 45-60 parts of high gluten wheat flour; 10 to 20 parts of whole wheat flour; 5 to 10 parts of oat powder; 3 to 6 parts of erythritol; 0.02 to 0.05 part of a stevia rebaudiana extract; 2-5 parts of inulin; 5-10 parts of soybean meal; 2-6 parts of pea protein powder; 1-3 parts of apple fiber; 1-2 parts of oat dietary fiber; 3-6 parts of vegetable oil; 5-8 parts of unsalted butter; 0.2 to 0.5 part of lecithin; 1.0 to 2.5 parts of yeast; 0.5 to 1.5 parts of lactic acid bacteria; 25 to 40 parts of drinking water; 3-6 parts of whole egg liquid; and 0.8 to 1.5 parts of salt. Through specific strain two-stage fermentation and raw material combination, the shredded bread has unique flavor and nutritional and healthy characteristics; rolling and fermenting processes are combined, so that the taste is improved.

The utility model relates to the field of food processing, in particular to an intelligent separation and detection system for fresh egg liquid. Comprising the steps that an egg breaking module collects egg liquid of fresh eggs and conveys the egg liquid to a separation module, then the separation module separates the egg liquid of the fresh eggs into egg white and egg yolk or whole egg liquid through an intelligent valve, the egg liquid is distributed into a quality inspection module according to the types of the egg liquid, and the quality inspection module inspects the freshness degree of each kind of egg liquid; according to the method, the image is acquired through the image acquisition module, so that stale or polluted egg liquid can be abandoned, if the image is judged to be fresh and pollution-free, the egg liquid corresponding to the image is transmitted to the conditioning module, and the conditioning module is used for conditioning the egg liquid and generating egg white fresh egg liquid and egg yolk fresh egg liquid or whole egg fresh egg liquid. According to the method provided by the embodiment of the invention, the egg liquid of the fresh eggs can be automatically separated and detected, and the problems that the egg liquid separation and detection process cannot be fully automatically realized and the quality problem cannot be traced back in the prior art are solved.

The invention discloses a method for preparing vegetarian whole eggs based on lotus seed resistant starch-protein-based oil body emulsion filling gel, and belongs to the field of food processing. According to the vegetarian whole egg prepared by the invention, the selected raw materials are high in nutritional value, and yeast protein and soy isolate protein are compounded to simulate the protein content and amino acid characteristics in natural egg white; the oil body is rich in lecithin and polyunsaturated fatty acid so as to simulate high-quality fat and color of yolk; lotus seed resistant starch is RS3 type resistant starch capable of relieving allergy, and it is found that the lotus seed resistant starch can improve the gel characteristic in a certain concentration range so as to be matched with the egg texture. The method disclosed by the invention is simple in processing technology, green and environment-friendly, vegetarian whole eggs with nutrient composition, texture and color similar to those of eggs are obtained, and a diversified nutritional supplement is provided for egg allergic persons and vegetarian persons.

The utility model relates to an egg blanking machine with higher universality. The egg blanking machine comprises a rack and a mounting seat, the mounting seat is mounted on the rack, a blanking bin is mounted on the mounting seat, and the egg blanking machine is characterized in that a bin bottom plate is arranged at the bottom of the blanking bin, and a blanking pipe is arranged at the bottom of the bin bottom plate; the mounting seat is connected with a fixed blanking seat, the fixed blanking seat is positioned below the blanking bin, and a plurality of fixed material holes are formed in the fixed blanking seat; a movable blanking seat capable of horizontally sliding is mounted on the mounting seat, the movable blanking seat is positioned between the fixed blanking seat and the blanking bin, and a plurality of movable material holes are formed in the movable blanking seat; a scraping mechanism is mounted on the mounting seat and comprises a scraping rod and a scraping power source for driving the scraping rod to move in the horizontal direction; a vertical guide rail is installed on the machine frame, the installation base is arranged on the vertical guide rail in a sliding mode through a vertical sliding base, and the installation base is in transmission connection with a lifting power source driving the installation base to ascend and descend. According to the egg blanking machine, the whole egg blanking device can be lifted up and down, so that the conveying requirement is met.

The invention relates to long-acting crispy salad dressing containing dried meat floss and small shellfish and a preparation method of the long-acting crispy salad dressing, and belongs to the technical field of salad dressing. The salad dressing comprises soybean oil, purified water, high fructose corn syrup, whole egg liquid and other basic components, sugar alcohol, anti-crystallization polysaccharide and a chitosan-stearic acid compound are innovatively introduced, and a'water activity regulation-anti-crystallization-hydrophobic barrier 'ternary synergistic system is formed. Wherein the sugar alcohol is combined with free water through a hydrogen bond to reduce the initial Aw value; the anti-crystallization polysaccharide constructs a three-dimensional network to delay water migration; the chitosan-stearic acid compound forms a hydrophobic membrane on the surface of the sauce, so as to prevent environment moisture from invading and prevent internal moisture from leaking. The method significantly prolongs the crispness retention time of the dried meat floss, does not need additional treatment of the dried meat floss, and is suitable for industrial production of prepackaged food.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of cooking-resistant tough udon noodles. The preparation method comprises the following steps: uniformly mixing medium gluten wheat flour, compound protein powder, resistant dextrin, vital gluten and edible salt, and pretreating with cold plasma; pre-cooling half of water, adding the pre-cooled water into the mixed powder, uniformly mixing, then mixing the other half of water with the whole egg liquid and the compound enzyme preparation, adding the mixture into the mixed material, kneading dough, and performing primary curing after dough kneading; performing gradient rolling on the dough, folding at least once in the rolling process, and performing secondary curing at room temperature after rolling; and cutting the dough sheets into strips, quickly treating under high-temperature steam, quickly transferring into boiling water for boiling, immediately transferring into cold water for soaking, and finally performing segmented drying, cooling and packaging under the assistance of intensive pulse light. By optimizing the raw material combination and the preparation process, the obtained udon noodles are good in boiling fastness, excellent in toughness, rich in high-quality protein and dietary fibers, soft in texture and easy to digest.

The invention relates to the technical field of feed, in particular to feed for increasing egg lecithin and application. The invention relates to a feed capable of increasing egg lecithin. The feed comprises the following raw materials in parts by weight: 55-60 parts of corn, 10-15 parts of soybean meal, 0.1-0.3 part of amino acid, 10-15 parts of crude protein bran, 4-6 parts of shell powder, 4-6 parts of grit, 0.2-0.4 part of salt, 0.1-0.3 part of vitamin and 0.003-0.006 part of a probiotic additive. When the feed is used for feeding laying hens, the lecithin content of eggs is increased, the cholesterol content of the eggs is reduced, the crude protein content of the whole eggs can reach 11.83-12.03%, the lecithin content can reach 4.10-4.20%, and the cholesterol content can be as low as 0.31-0.25%.

The whole egg liquid is characterized in that the soluble solid content concentration is 24-29% by mass, and the ratio of the soluble solid content of egg white to the soluble solid content of egg yolk is 0.8-3.0.

The present invention provides a method for producing a heat-resistant hydrolyzed liquid whole egg product that exhibits little to no coagulation or aggregation even when heated at the temperature at which liquid whole egg coagulates, while maintaining its egg flavor; an intermediate raw material for processed foods containing this product; and processed foods. [Solution] A method for producing a heat-resistant liquid whole egg hydrolysate, comprising hydrolyzing liquid whole egg with a protease extracted from geobacillus stearothermophilus in the presence of a predetermined amount of polyhydric alcohol to a predetermined degree of degradation; an intermediate raw material for processed foods containing the same; and a processed food.

The invention relates to low-saturation grease for improving oxidation stability and quality of walnut cakes and application of the low-saturation grease, and belongs to the field of baked food processing. The invention provides a preparation method of low-saturation grease, which comprises the following steps: heating saturated fat and high-oleic acid grease in a water bath, carrying out ultrasonic treatment after high-speed shearing, quenching and kneading to obtain the low-saturation grease; the invention also provides a preparation method of the walnut cake. The preparation method comprises the following steps: adding white granulated sugar into low-saturated grease, stirring and uniformly stirring whole egg liquid; adding baking powder and baking soda, uniformly stirring, adding low-gluten wheat flour, and uniformly stirring to obtain dough; and preparing the dough into walnut cake blanks, and baking to obtain the walnut cakes. The walnut cake prepared from the low-saturated oil has excellent sensory quality, is good in flowering effect, oily and crisp in mouth, fragrant and sweet, rich in flavor and good in oil holding effect; the saturated fatty acid is reduced, the oxidation stability is kept well, and the shelf life is prolonged.

The utility model relates to the technical field of egg supporting machines, and discloses a reciprocating type egg supporting machine which comprises a supporting frame, side reinforcing ribs are fixedly connected to the middle of the inner wall of the supporting frame, a mounting box is fixedly connected to the top of the supporting frame, a conveying device is fixedly connected to the inner wall of the mounting box, and rotating openings are formed in the two sides of the front face and the two sides of the back face of the mounting box. According to the egg carton machine, the supporting frame, the reinforcing ribs, the supporting rods and other components are arranged, so that the whole egg carton machine has a stable structure, the stability of the machine is improved, the service life of the machine is prolonged, the conveying device comprises the rotating stick, the rotating rod, the gear, the conveying belt and other components, the egg conveying efficiency can be improved, and the egg carton machine is convenient to use. The arrangement of parts such as a motor, a battery cabinet and a storage battery which are connected to the fixing plate can be beneficial to conveniently maintaining and replacing related parts, the design such as a rotating opening, clamping teeth and an egg supporting opening can be beneficial to more conveniently placing and taking out eggs by operators, and the operation process is simplified.

1. Name of the product in this design: Packaging Bag (Whole Egg Milk Cream Pro). 2. Intended use of this design: food packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

The utility model discloses a whole egg powder vibrating screen with a temperature control function, which relates to the technical field of egg powder screening and comprises a base, supporting springs are arranged on the periphery above the base, a bin body is arranged above the supporting springs, a support and a vibrator are arranged on two sides of the bin body, a temperature control module is arranged on the inner upper portion of the bin body, and the temperature control module is connected with the base. A screen is arranged below the temperature control module, the upper portion and the lower portion of the temperature control module are connected with a water inlet pipe and a water outlet pipe respectively, and the temperature control module comprises an upper temperature control cavity and a lower temperature control cavity. The temperature control module is additionally arranged in an existing vibrating screen, the temperature control module is provided with two layers of cavities, the cavities are filled with water or oil, circulation is achieved through the water outlet pipe and the water inlet pipe, the upper layer is in an umbrella shape, the lower layer is in a funnel shape, materials fall into the lower layer after passing through the edge of the upper layer, the design structure is compact, heat is recycled to the maximum extent, and energy is saved.

The application discloses a pretreatment device for whole egg powder production and relates to the technical field of whole egg powder pretreatment devices.The device comprises a rack, an egg knocking mechanism and a discharging mechanism.The egg knocking mechanism comprises a fixing frame and an egg knocking knife.The discharging mechanism comprises a yolk hopper, an albumen hopper, a lifting frame, a through groove, a weight measuring sensor, a limiting rod and a limiting block.The device is characterized in that the egg liquid in the albumen hopper can be weighed, and when the weight of the egg liquid increases due to the presence of a scattered yolk egg, the limiting rod and the through groove can be connected to prevent the scattered yolk egg from being deflected and discharged in the normal egg discharging area, thereby achieving the purpose of automatically screening the scattered yolk egg.The egg knocking knife can slide obliquely on the fixing frame after knocking the egg opening, thereby being separated from the egg holder and being capable of relatively sliding with the egg holder, so that the egg liquid in the egg shell can flow out without being blocked.

The invention provides a flour product and a preparation method thereof, the flour product comprises flour, whole egg liquid and soybean protein isolate, the total weight of the whole egg liquid and the soybean protein isolate accounts for 0.977%-10.9% of the weight of the flour, the weight ratio of the whole egg liquid to the soybean protein isolate is (10-30): 2.7, and the total weight of the whole egg liquid and the soybean protein isolate accounts for 0.977%-10.9% of the weight of the flour. The water-holding capacity of the soybean protein isolate is 4 g / g-7 g / g. According to the present invention, the total amount of the whole egg liquid and the soybean protein isolate is regulated, the weight ratio of the whole egg liquid to the soybean protein isolate and the water-holding capacity of the soybean protein isolate are respectively in the specific range, such that the prepared flour product has the balanced nutrition while the low amount of the egg liquid is added so as to provide the rich nutrition; the color is milky white or creamy yellow, the color is bright, the surface structure is uniform and smooth, the biting force is moderate, the tooth sticking is avoided, the biting force is strong, the elasticity is high, and the taste is smooth.

The invention relates to the field of food processing, discloses a dried multi-taste ice cream and a preparation process thereof, and belongs to the technical field of food processing. The ice cream is prepared from whole milk powder, cane sugar, a composite stable emulsifier, purified water, single cream and pasteurized whole egg liquid. Wherein the composite stable emulsifier consists of gelatin, konjac glucomannan and glyceryl monostearate. The manufacturing process comprises the steps of base material preparation and forming, crystal structure reconstruction, pressure pulsation main drying, desorption drying and vacuumizing. A stable framework is constructed by combining a composite stable system with high-pressure homogenization; ostwald ripening is induced through variable-temperature annealing to optimize the pore structure, and sublimation resistance is reduced; internal mass transfer is enhanced through pressure pulsation circulation. According to the scheme, the problems of structural collapse, non-uniform drying and fat oxidation of a high-fat and high-sugar system in the freeze-drying process are effectively solved, and the obtained product is good in rehydration property, fine and smooth in texture and long in shelf life.

The utility model discloses a cake cup forming device which comprises a rack rotating disc, a plurality of cake molds, a bottom plate stacking mechanism, a bottom plate gluing mechanism, a side plate cohesion mechanism, a turning and pressing mechanism and at least one finished product stacking mechanism. The material taking and ejecting assembly comprises a first driving part and a first suction nozzle connected with the first driving part, through holes communicated with each other are formed in the cake molds and the rotating disc, and the first suction nozzle can be driven by the first driving part to slide into the through holes. The plurality of cake molds arranged on the rotating disc correspond to a plurality of procedures of cake cup production, and automatic connection of the bottom plate and the side plate is realized by combining a gluing mechanism, a cohesion mechanism, a turning and pressing mechanism and the like, so that the production efficiency of the whole cake cup is improved.

The invention discloses original taste Chinese yam noodles and a preparation method thereof. The original taste Chinese yam noodles are prepared from the following raw materials in parts by weight: 100 parts of high gluten flour, 25-40 parts of fresh Chinese yam paste, 5-10 parts of cassava starch, 2-5 parts of vital gluten, 8-12 parts of whole egg liquid, 15-25 parts of drinking water and 1-2 parts of edible salt. According to the invention, Chinese yam puree is pretreated by intensive pulse light to passivate enzyme activity and excite fragrance, and the Chinese yam puree is combined with specially treated egg liquid to form composite gel which is used as an internal enhancer; then a tough gluten network is constructed through an innovative dough kneading and curing process; finally, an egg white liquid outer film spraying technology is adopted to form an outer protection layer, so that comprehensive improvement of the quality of the noodles is synergistically realized.

The invention discloses a method for improving the quality of steamed cakes through lactobacillus fermented whole egg liquid, and belongs to the field of food processing. In order to enrich existing steamed cake series products and solve the problems that the egg smell is heavy, the oil content is high and the like, the original steamed cake making process is perfected by fermenting whole egg liquid through lactic acid bacteria. The required raw materials are eggs, lactic acid bacteria, white granulated sugar, sp cake oil and low-gluten wheat flour. The fermented whole egg liquid steamed cake product can be obtained after the whole egg liquid is fermented for 16 hours at 37 DEG C by utilizing the cultured lactic acid bacteria liquid, the required raw materials are mixed, beaten and steamed in a pot for 12 minutes, and the product quality is improved under the condition that a relatively simplified and clean formula is used. The fermented whole egg liquid steamed cake prepared by the method disclosed by the invention is softer in cake body, more uniform and distinct in color, greener and healthier, has unique yogurt fragrance fermented by lactic acid bacteria, and is more popular with people.

The invention discloses a preparation method and application of quick-frozen egg tarts capable of preventing collapse and softening after unfreezing, and relates to the technical field of egg tart preparation. 100 parts of low-gluten flour, 20 parts of high-gluten flour, 40 parts of butter, 50 parts of ice water, 5 parts of trehalose and 1 part of lecithin are mixed and kneaded into dough; repeatedly folding, refrigerating and rolling egg tart skins; mixing 30 parts of whole egg liquid, 50 parts of milk, 20 parts of unsalted butter, 10 parts of trehalose, 0.2 part of carrageenan and 0.1 part of xanthan gum, uniformly stirring, and filtering to obtain egg tart liquid; quickly freezing the egg tart skin and the egg tart liquid, unfreezing the egg tart liquid, assembling the egg tart liquid and the egg tart skin, putting the assembled egg tart liquid and egg tart liquid into a mold, and quickly freezing again. By optimizing the formula of the egg tart skin (adding trehalose and lecithin) and stabilizing the egg tart liquid (adding carrageenan and xanthan gum) and combining the quick-freezing process, the structural stability and sensory quality of the quick-frozen egg tart after unfreezing are remarkably improved.