Frozen egg tart liquid, salted egg yolk egg tart and production method thereof

A production method and technology of egg tart liquid, which is applied in the field of leisure desserts, can solve the problems of unstable frozen preservation quality, few types of egg tart liquid, and low production efficiency, and achieve the effect of unique roasted salted egg yolk aroma, unique taste and beautiful appearance

Active Publication Date: 2021-07-27
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But commercially available shelf-life reaches 12 months egg tart liquid kind is less, and there is production efficiency low, frozen preservation quality is unstable, problems such as agglomeration easily

Method used

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  • Frozen egg tart liquid, salted egg yolk egg tart and production method thereof
  • Frozen egg tart liquid, salted egg yolk egg tart and production method thereof
  • Frozen egg tart liquid, salted egg yolk egg tart and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for producing frozen egg tart liquid, comprising the following steps:

[0035] (1) Prepare raw materials by weight: 17 parts of salted egg yolk, 26 parts of egg yolk liquid, 65 parts of egg white liquid, 120 parts of milk, 40 parts of whipped cream, 40 parts of white sugar, 0.1 part of salt, 0.3 part of thickener (xanthogen 0.15 part of glue, 0.15 part of carrageenan), 0.04 part of gardenia yellow pigment, 0.3 part of fresh milk essence, 60 parts of water;

[0036] (2) Bake the salted egg yolk at 120°C for 15min, cut it into pieces (<1mm), and absorb the surface oil with oil-absorbing paper;

[0037] (3) Mixing of raw materials: Mix milk, whipped cream, white sugar, salt, thickener, gardenia yellow pigment and water evenly, stir with a mixer for 10 minutes at a speed of 140 rmp / min, and then add egg yolk and egg white to continue stirring 3min to obtain a mixed solution;

[0038] (4) Pasteurization: sterilize the mixture at 72° C. for 20 minutes, then add fre...

Embodiment 2

[0041] A method for producing frozen egg tart liquid, comprising the following steps:

[0042] (1) Prepare raw materials by weight: 20 parts of salted egg yolk, 30 parts of egg yolk liquid, 60 parts of egg white liquid, 130 parts of milk, 42 ​​parts of whipped cream, 45 parts of white sugar, 0.3 part of salt, 0.5 part of thickener (xanthogen 0.15 part of glue, 0.15 part of carrageenan), 0.06 part of gardenia yellow pigment, 0.5 part of fresh milk essence, 80 parts of water;

[0043] (2) Bake the salted egg yolk at 120°C for 15min, cut it into pieces (<1mm), and absorb the surface oil with oil-absorbing paper;

[0044] (3) Mixing of raw materials: Mix milk, whipped cream, white sugar, salt, thickener, gardenia yellow pigment and water evenly, stir with a mixer for 10 minutes at a speed of 150 rmp / min, then add egg yolk liquid and egg white liquid to continue stirring 3min to obtain a mixed solution;

[0045] (4) Pasteurization: sterilize the mixture at 75° C. for 25 minutes, ...

Embodiment 3

[0048] A method for producing frozen egg tart liquid, comprising the following steps:

[0049] (1) Prepare raw materials by weight: 25 parts of salted egg yolk, 34 parts of egg yolk liquid, 70 parts of egg white liquid, 140 parts of milk, 45 parts of whipped cream, 42 parts of white sugar, 0.2 part of salt, 0.4 part of thickener (xanthogen 0.15 part of glue, 0.15 part of carrageenan), 0.05 part of gardenia yellow pigment, 0.4 part of fresh milk essence, 70 parts of water;

[0050](2) Bake the salted egg yolk at 120°C for 15min, cut it into pieces (<1mm), and absorb the surface oil with oil-absorbing paper;

[0051] (3) Mixing of raw materials: Mix milk, whipped cream, white sugar, salt, thickener, gardenia yellow pigment and water evenly, stir with a mixer for 15 minutes at a speed of 150 rmp / min, then add egg yolk and egg white and continue to stir 5min to obtain a mixed solution;

[0052] (4) Pasteurization: sterilize the mixture at 80° C. for 20 minutes, then add fresh mi...

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PUM

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Abstract

The invention discloses a frozen egg tart liquid, which uses salted egg yolk, egg yolk liquid, protein liquid, milk and whipped cream as main raw materials, and is prepared by adding white sugar, salt, thickener, gardenia yellow pigment, fresh milk essence and water. The weight fractions of its components are: 15-25 parts of salted egg yolk, 25-35 parts of egg yolk liquid, 60-70 parts of protein liquid, 120-140 parts of milk, 40-45 parts of whipped cream, and 40 parts of white sugar. ~45 parts, 0.1~0.3 parts of salt, 0.3~0.6 parts of thickener, 0.04~0.06 parts of gardenia yellow pigment, 0.3~0.5 parts of fresh milk essence, 60~80 parts of water. The frozen egg tart liquid has no obvious difference in color during the shelf life, no obvious difference in taste after thawing, no agglomeration phenomenon, easy to use, stable quality, and can bake Portuguese egg tarts with color and appearance.

Description

technical field [0001] The invention belongs to the field of leisure desserts, and particularly relates to a frozen yellow egg tart liquid, a salted egg yolk egg tart and a production method thereof. Background technique [0002] Egg tarts taste sweet and mellow, soft and delicious, and almost everyone loves them. Egg tart liquid is generally made up of a mixture of milk, whipped cream, white sugar, and egg yolk liquid. However, the commercially available egg tart liquid with a shelf life of up to 12 months has few types, and has problems such as low production efficiency, unstable frozen preservation quality, and easy agglomeration. [0003] In addition, in order to ensure the color of the finished egg tart, most egg tarts currently only use the egg yolk liquid in the egg instead of the egg white liquid. However, both egg whites and egg yolks are healthy and nutritious, and good health requires balanced nutrition and nutrition. Reasonable meal. SUMMARY OF THE INVENTION ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/38
CPCA21D13/38
Inventor 刘华桥余东华周婷
Owner HUBEI SHENDAN HEALTHY FOOD
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