Egg-yolk puff making method

A production method and technology of egg yolk crisps, which are applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems of sucrose, sticky teeth, low efficiency, etc., and achieve the effect of crisp taste, rich and balanced nutrition

Inactive Publication Date: 2017-11-24
合肥台香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the crispy fragrance is unique. The egg yolk crisps of the prior art have a stiff mouthfeel, sticky teeth, and contain sucrose. They are not suitable for people with high blood sugar and urine sugar and obesity. Diabetes and obesity have become an important disease that seriously endangers health in my country. , in addition, because egg yolk cakes must be freshly supplied in small batches, the existing technology adopts full manual processing and supply by the pastry department of the supermarket or by a designated pastry workshop. The work intensity is high, the efficiency is low, the finished product is high, and the quality of the product is difficult to keep consistent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the preparation method of egg yolk shortbread specifically comprises the following contents:

[0017] (1) Production of traditional Chinese medicine enzymatic hydrolysis solution: Weigh angelica and astragalus and crush them in equal proportions, then add 0.5%-0.8% cellulase and appropriate amount of pure water to it, adjust the pH to 5.0, and heat up to 58°C , enzymatic hydrolysis for 55 minutes, after enzymatic hydrolysis, heat up to 105°C, sterilize for 2.5 minutes, filter the enzymatic hydrolysis solution, and set aside;

[0018] (2) Blending oil production: Add pumpkin seed oil, tea seed oil, and perilla oil into the blending tank at a ratio of 2:4.5:1, and keep stirring at a slow speed for 30-40 minutes at 35°C-40°C under vacuum , then filtered, filled with nitrogen and filled;

[0019] (3) Dough making: Dissolve 8.5 parts of salt, 5 parts of white sugar, 3.5 parts of vitamin C powder, and 1.5 parts of citric acid in pure water in turn, stir and mix...

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PUM

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Abstract

The invention discloses an egg-yolk puff making method which includes the steps of preparing traditional Chinese medicine enzymatic hydrolysate, preparing blended oil and dough, rolling the dough, puffing pastry, brushing egg liquid and baking. Compared with the prior art, the egg-yolk puff made by the method has golden appearance, has strong milk and egg-yolk flavor, and has fragrant, sweet, crisp and greasy-free taste. With synergistic effect of beneficial components of traditional Chinese medicine such as Radix astragali and Angelica sinensis, the egg-yolk puff has effect of tonifying qi, enriching blood, activating blood circulation and building up bodies, and is beneficial to physical health. In addition, the egg-yolk puff is rich and balanced in nutrition and easy to digest by human bodies.

Description

technical field [0001] The invention relates to a method for making egg yolk shortbread, which belongs to the technical field of food processing. Background technique [0002] Egg yolk cake is a pastry food suitable for all ages. It is made of duck eggs, flour and sucrose, and is not only rich in nutrition. Moreover, the crispy fragrance is unique. The egg yolk crisps of the prior art have a stiff mouthfeel, sticky teeth, and contain sucrose. They are not suitable for people with high blood sugar and urine sugar and obesity. Diabetes and obesity have become an important disease that seriously endangers health in my country. , in addition, because egg yolk cakes must be freshly supplied in small batches, the existing technology adopts full manual processing and supply by the pastry department of the supermarket or by a designated pastry workshop. The work intensity is high, the efficiency is low, the finished product is high, and the quality of the product is Difficult to keep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/22A21D13/28A21D2/14A21D2/22A21D2/36
Inventor 黄树雄
Owner 合肥台香食品有限公司
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