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Salty salicornia europaea egg tart and preparation method thereof

A technology of saline and salty taste, applied in the field of salty saline egg tart and its preparation, to achieve the effect of improving blood acidification

Inactive Publication Date: 2012-09-19
NANJING UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to: aim at the practical problem that most of the common egg tart raw materials currently produced are high-sugar, high-calorie and other additives, to provide a new Salicornia fructus containing a variety of essential amino acids and minerals and natural plant salts. Salty egg tart and preparation method thereof

Method used

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Experimental program
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Effect test

Embodiment Construction

[0017] Preparation:

[0018] Tart skin ingredients: 180 grams of rye flour, 10 grams of samphire flour, 30 grams of oat flour, 20 grams of wheat germ flour, 125 grams of natural butter, 2.5 grams of vegetable oil, and 75 grams of water.

[0019] Tart ingredients: 10 grams of samphire powder, 5 grams of yam powder, 120 grams of egg white, and 180 grams of fresh milk.

[0020] preparation

[0021] 1) Preparation of tart skin blank:

[0022] Take 80 grams of rye flour and natural butter, knead into a ball, put it in a fresh-keeping bag, beat and roll it into thin slices, make a crispy heart, and put it in the freezer for 20-30 minutes.

[0023] Pour 10 grams of samphire powder, 100 grams of rye flour, 30 grams of oat flour, 20 grams of wheat germ flour, and 2.5 grams of vegetable oil into a large container, add water little by little, knead into a soft and smooth dough, and wrap it on Let the plastic wrap relax for 30 minutes at room temperature.

[0024] Take out the cri...

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Abstract

The invention relates to salty salicornia europaea egg tart and a preparation method thereof. In the tart wrapper, the weight ratio of salicornia europaea meal, rye meal, oat meal, wheat germ meal, natural cream, vegetable oil to clean water is 1: 18: 3: 2: 12.5: 0.25: (5-7.5); and in the aqueous tart, the weight ratio of the salicornia europaea meal, Chinese yam meal, egg white to fresh milk is 2: 1: 24: 36. The preparation method for the salty salicornia europaea egg tart comprises the following steps of: preparing the tart wrapper and the aqueous tart, shaping and baking. The preparation method for the egg tart is easy to master; and salicornia europaea containing amino acids, trace elements and vitamins which are necessary for human body is added in the raw materials, and the egg tartdoes not contain any chemical additive and is fully natural healthy food.

Description

technical field [0001] The invention relates to a salty samphire egg tart and a preparation method thereof. Background technique [0002] With the rapid development of the economy, people's living standards have been greatly improved, and the requirements for the naturalness, safety, and nutrition of food are also getting higher and higher. Especially for the "three highs" (hypertension, hyperlipidemia, and hyperglycemia) people, it is particularly important to choose low-fat, low-sugar, healthy and safe foods. Sea canopy is a new type of health-care vegetable that grows on the beach and saline-alkali tidal flats and is irrigated with sea water. Its color is like emerald and its shape is like coral. It is a green plant with stems and leaves. "Sea ginseng", "slimming grass", "plant seafood" and other good names. It is rich in trace elements, vitamin C, and the content of various amino acids necessary for the human body is twice as high as that of ordinary seawater vegetable...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/38
Inventor 潘苏华王允曾善静李寰舟纪迎春崔梦
Owner NANJING UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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