Egg-yolk puff and preparation method thereof

Abstract

The invention relates to a food production process, in particular to egg-yolk puff and a preparation method thereof. The egg-yolk puff comprises a skin material layer, a Daifuku skin layer and a egg-yolk stuffing core layer which are coated sequentially from outside to inside, the skin material layer comprises an oil crisp layer wrapping the outer surface of the Daifuku skin layer and an oil skinlayer wrapping the outer surface of the oil crisp layer, and the weight ratio of the oil crisp layer to the oil skin layer is 0.7-1.0:0.8-1.0. The egg-yolk puff and the preparation method thereof havethe advantages that the egg-yolk puff is clear in layering sense and bright yellow in color and luster when being eaten, by adopting the Daifuku skin layer, the taste is soft, waxy, fragrant and sweet, the softness is high, the elasticity is high, the oil content and materials in egg-yolk stuffing can be prevented from permeating outward, it is avoided that the egg-yolk stuffing and outer layer materials are penetrate each other to affect the taste and layering sense of the egg-yolk puff, it is ensured that the unique flavor of salted duck egg yolk is not easy to lose, so that the produced egg-yolk puff is fragrant and sweet in taste, crisp in the outer layer, fragrant and soft but not sweet and greasy in the inner layer and rich in taste and has clear layers, and the egg-yolk puff can bemore in line with the edible pursuit of modern people.

Description

technical field [0001] The invention relates to a food production process, in particular to an egg yolk crisp and a preparation method thereof. Background technique [0002] Egg yolk cake is a derivative of Chinese Taiwan moon cake, also known as egg yolk shortbread. The mouthfeel is stiff and easy to stick to the teeth, and the oil and materials in the current egg yolk fillings are easy to penetrate with the materials of the outer layer, which makes the taste confusing and messy when eating, and the layering is low, which affects the eating taste. In addition, most of the current egg yolk cakes contain sucrose, which is not suitable for people with high blood sugar, urine sugar, and obesity; and the current egg yolk filling has a strong eggy smell, obvious sandy feeling, and not delicate enough in taste. , The fragrance is not good. [0003] In addition, the current production of egg yolk cakes is mostly made by hand or processed by hand, which requires a lot of work for ...

AI Technical Summary

Problems solved by technology

[0002] Egg yolk cake is a derivative of Chinese Taiwan moon cake, also known as egg yolk shortbread. The taste is stiff and easy to stick to the teeth, and the oil and materials in the current egg yolk fillings are easy to penetrate with the outer layer of materials, making the taste confusing and messy when eating, and the sense of layering is low, which affects the taste of eating

In addition, most of the current egg yolk cakes contain sucrose, which is not suitable for people with high blood sugar, urine sugar, and obesity; and the current egg yolk filling has a strong eggy smell, obvious sandy feeling, and not delicate enough in taste. , bad smell

[0003] In addition, most of the current egg yolk cakes are made by hand or processed by hand, which requires a lot of work for the workers and low production efficiency, and the quality of the finished products is uneven, and it is difficult to maintain consistent quality and achieve mass production.

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