CN103651693A - Lentinus edodes egg tart and processing craft thereof - Google Patents
Lentinus edodes egg tart and processing craft thereof Download PDFInfo
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- CN103651693A CN103651693A CN201310606014.3A CN201310606014A CN103651693A CN 103651693 A CN103651693 A CN 103651693A CN 201310606014 A CN201310606014 A CN 201310606014A CN 103651693 A CN103651693 A CN 103651693A
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Abstract
The invention provides a lentinus edodes egg tart and a processing craft thereof. The lentinus edodes egg tart comprises, by weight, 100 parts of low-gluten flour, 10 parts of high-gluten flour, 15 parts of shortening, 80 parts of plant butter, 40-50 parts of water, 100 parts of fresh milk, 5 parts of low-gluten flour, 5-10 parts of berry sugar, 80 parts of yolk, 5 parts of condensed milk and 30-50 parts of lentinus edodes. A preparation method comprises the steps that (1) egg tart skin is prepared with low-gluten flour, high-gluten flour, shortening, water and plant butter as raw materials; (2) egg tart water is prepared with yolk, fresh milk, low-gluten flour, white sugar and condensed milk as raw materials; (3) the fresh lentinus edodes is cut into dices and blanched in boiled water to be cooked thoroughly, and then is aired; (4) the egg tart skin is put into a mold, the egg tart water is poured into the egg tart skin, then the egg tart skin is put into an oven and baked for 3-5 minutes, then the lentinus edodes dices are evenly spread on the egg tart, and then the egg tart continues to be baked for 20-25 minutes to obtain the lentinus edodes egg tart. Aroma of lentinus edodes is fully dissolved in the egg tart, and eating requirements of different crowds are met.
Description
technical field
The present invention relates to a kind of mushroom Egg Tarts and processing technology thereof, belong to food and food processing field.
technical background
Mushroom is a kind of edible mushroom having long enjoyed a good reputation in China, is deeply loved by the public, and mushroom delicious flavour, gives off a strong fragrance, and nutritious, has significant medicinal and tonic effect.Amino acid kind in mushroom is extremely abundant, can form have 18 kinds of protein.Mushroom has multiple medicinal efficacy concurrently, and wherein lentinan has immunological regulation, the biologically active such as antitumor, and eritadenine has good blood fat reducing function.The present invention adopts new technology and prepares mushroom local flavor Egg Tarts, and the fragrance of mushroom is fully dissolved in Egg Tarts, meets the dietary requirements of different crowd, is a kind of food that better nutritivity is worth and health care is worth that has.
Summary of the invention
The object of this invention is to provide a kind of mushroom Egg Tarts and processing technology thereof, is the food of a nutrient health.
For realizing above object, a kind of mushroom Egg Tarts of the present invention, is characterized in that: its component and weight portion are: egg tart skin material: 100 parts of Self-raising flour, 10 parts of Strong flours, 15 parts, butter, 80 parts of plant butters, water 40-50 part; Egg Tarts water material: 100 parts of fresh milks, 5 parts of Self-raising flour, berry sugar 5-10 part, 80 parts, yolk, 5 parts, condensed milk; Mushroom 30-50 part.
The preparation method of mushroom Egg Tarts of the present invention is: (1) mixes Self-raising flour, Strong flour, butter, water, makes musculus cutaneus, and plant butter is laminated, and musculus cutaneus and thin slice are stacked together, and through repeatedly folding and grind, makes egg tart skin; (2) yolk is broken up standby, fresh milk, Self-raising flour, white sugar, condensed milk are mixed, be heated to melt completely, pour yolk into after cooling, stir and be Egg Tarts water; (3) after new fresh mushroom is cleaned, being cut into diameter is the mushroom fourth of 3-5mm, in boiling water, scalds, and dries; (4) egg tart skin is put into mould, Egg Tarts water is poured on egg tart skin, puts into baking box, at 220 ℃, toasts 3-5min, then mushroom fourth is evenly sprinkling upon on Egg Tarts, continues baking 20-25min, can obtain mushroom Egg Tarts.
The beneficial effect that the present invention produces is, baking process of the present invention is for first putting into the Egg Tarts of not putting into mushroom fourth oven for baking 3-5min, make just one-step forming of Egg Tarts, again mushroom fourth is sprinkling upon to Egg Tarts surface and continues baking 20-25mim, can guarantee that mushroom fourth is fully heated at follow-up bake process, the fragrance of mushroom is fully incorporated in Egg Tarts, become the Egg Tarts of mushroom local flavor.
Embodiment
Embodiment 1:
A mushroom Egg Tarts, its component and weight portion are: egg tart skin material: 100 parts of Self-raising flour, 10 parts of Strong flours, 15 parts, butter, 80 parts of plant butters, 40 parts, water; Egg Tarts water material: 100 parts of fresh milks, 5 parts of Self-raising flour, berry sugar 5-10 part, 80 parts, yolk, 5 parts, condensed milk; 30 parts, mushroom.
The preparation method of mushroom Egg Tarts is: (1) mixes Self-raising flour, Strong flour, butter, water, makes musculus cutaneus, and plant butter is laminated, and musculus cutaneus and thin slice are stacked together, and through repeatedly folding and grind, makes egg tart skin; (2) yolk is broken up standby, fresh milk, Self-raising flour, white sugar, condensed milk are mixed, be heated to melt completely, pour yolk into after cooling, stir and be Egg Tarts water; (3) after new fresh mushroom is cleaned, being cut into diameter is the mushroom fourth of 5mm, in boiling water, scalds, and dries; (4) egg tart skin is put into mould, Egg Tarts water is poured on egg tart skin, puts into baking box, at 220 ℃, toasts 5min, then mushroom fourth is evenly sprinkling upon on Egg Tarts, continues baking 21min, can obtain mushroom Egg Tarts.
Embodiment 2:
A mushroom Egg Tarts, its component and weight portion are: egg tart skin material: 100 parts of Self-raising flour, 10 parts of Strong flours, 15 parts, butter, 80 parts of plant butters, 45 parts, water; Egg Tarts water material: 100 parts of fresh milks, 5 parts of Self-raising flour, berry sugar 5-10 part, 80 parts, yolk, 5 parts, condensed milk; 40 parts, mushroom.
The preparation method of mushroom Egg Tarts is: (1) mixes Self-raising flour, Strong flour, butter, water, makes musculus cutaneus, and plant butter is laminated, and musculus cutaneus and thin slice are stacked together, and through repeatedly folding and grind, makes egg tart skin; (2) yolk is broken up standby, fresh milk, Self-raising flour, white sugar, condensed milk are mixed, be heated to melt completely, pour yolk into after cooling, stir and be Egg Tarts water; (3) after new fresh mushroom is cleaned, being cut into diameter is the mushroom fourth of 4mm, in boiling water, scalds, and dries; (4) egg tart skin is put into mould, Egg Tarts water is poured on egg tart skin, puts into baking box, at 220 ℃, toasts 4min, then mushroom fourth is evenly sprinkling upon on Egg Tarts, continues baking 23min, can obtain mushroom Egg Tarts.
Embodiment 3:
A mushroom Egg Tarts, its component and weight portion are: egg tart skin material: 100 parts of Self-raising flour, 10 parts of Strong flours, 15 parts, butter, 80 parts of plant butters, 50 parts, water; Egg Tarts water material: 100 parts of fresh milks, 5 parts of Self-raising flour, berry sugar 5-10 part, 80 parts, yolk, 5 parts, condensed milk; 50 parts, mushroom.
The preparation method of mushroom Egg Tarts is: (1) mixes Self-raising flour, Strong flour, butter, water, makes musculus cutaneus, and plant butter is laminated, and musculus cutaneus and thin slice are stacked together, and through repeatedly folding and grind, makes egg tart skin; (2) yolk is broken up standby, fresh milk, Self-raising flour, white sugar, condensed milk are mixed, be heated to melt completely, pour yolk into after cooling, stir and be Egg Tarts water; (3) after new fresh mushroom is cleaned, being cut into diameter is the mushroom fourth of 3mm, in boiling water, scalds, and dries; (4) egg tart skin is put into mould, Egg Tarts water is poured on egg tart skin, puts into baking box, at 220 ℃, toasts 3min, then mushroom fourth is evenly sprinkling upon on Egg Tarts, continues baking 24min, can obtain mushroom Egg Tarts.
Embodiment 4:
A mushroom Egg Tarts, its component and weight portion are: egg tart skin material: 100 parts of Self-raising flour, 10 parts of Strong flours, 15 parts, butter, 80 parts of plant butters, 50 parts, water; Egg Tarts water material: 100 parts of fresh milks, 5 parts of Self-raising flour, berry sugar 5-10 part, 80 parts, yolk, 5 parts, condensed milk; 50 parts, mushroom.
The preparation method of mushroom Egg Tarts is: (1) mixes Self-raising flour, Strong flour, butter, water, makes musculus cutaneus, and plant butter is laminated, and musculus cutaneus and thin slice are stacked together, and through repeatedly folding and grind, makes egg tart skin; (2) yolk is broken up standby, fresh milk, Self-raising flour, white sugar, condensed milk are mixed, be heated to melt completely, pour yolk into after cooling, stir and be Egg Tarts water; (3) after new fresh mushroom is cleaned, being cut into diameter is the mushroom fourth of 3mm, in boiling water, scalds, and dries; (4) egg tart skin is put into mould, Egg Tarts water is poured on egg tart skin, puts into baking box, at 220 ℃, toasts 3min, then mushroom fourth is evenly sprinkling upon on Egg Tarts, continues baking 25min, can obtain mushroom Egg Tarts.
Claims (4)
1. a mushroom Egg Tarts, is characterized in that: its component and weight portion are:
Egg tart skin material: 100 parts of Self-raising flour, 10 parts of Strong flours, 15 parts, butter, 80 parts of plant butters, water 40-50 part; Egg Tarts water material: 100 parts of fresh milks, 5 parts of Self-raising flour, berry sugar 5-10 part, 80 parts, yolk, 5 parts, condensed milk; Mushroom 30-50 part.
2. a preparation method for mushroom Egg Tarts, is characterized in that: step is as follows
Self-raising flour, Strong flour, butter, water are mixed, make musculus cutaneus, plant butter is laminated, musculus cutaneus and thin slice are stacked together, through repeatedly folding and grind, make egg tart skin;
Yolk is broken up standby, fresh milk, Self-raising flour, white sugar, condensed milk are mixed, be heated to melt completely, pour yolk into after cooling, stir and be Egg Tarts water;
New fresh mushroom is cut into mushroom fourth after cleaning, and in boiling water, scalds, and dries;
Egg tart skin is put into mould, and Egg Tarts water is poured on egg tart skin, puts into baking box baking 3-5min, then mushroom fourth is evenly sprinkling upon on Egg Tarts, continues baking 20-25min, can obtain mushroom Egg Tarts.
3. the preparation method of a kind of mushroom Egg Tarts as claimed in claim 2, is characterized in that: the diameter of described mushroom fourth is 3-5mm.
4. the preparation method of a kind of mushroom Egg Tarts as claimed in claim 2, is characterized in that: described baking temperature is 220 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310606014.3A CN103651693A (en) | 2013-11-26 | 2013-11-26 | Lentinus edodes egg tart and processing craft thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310606014.3A CN103651693A (en) | 2013-11-26 | 2013-11-26 | Lentinus edodes egg tart and processing craft thereof |
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| Publication Number | Publication Date |
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| CN103651693A true CN103651693A (en) | 2014-03-26 |
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| CN201310606014.3A Pending CN103651693A (en) | 2013-11-26 | 2013-11-26 | Lentinus edodes egg tart and processing craft thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365796A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Method for making lotus seed egg tarts |
| CN104365772A (en) * | 2014-11-14 | 2015-02-25 | 泰兴市一鸣生物制品有限公司 | Method for manufacturing pomegranate egg tart |
| CN104365788A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Method for making wax apple egg tarts |
| CN104365789A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Manufacturing method for sealwort egg tarts |
| CN104365798A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Manufacturing method for black plum egg tarts |
| CN104365795A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Method for making grape egg tarts |
| CN104430738A (en) * | 2014-11-24 | 2015-03-25 | 王和平 | Method for making passion fruit egg tarts |
| CN104430739A (en) * | 2014-11-24 | 2015-03-25 | 王和平 | Method for making mangosteen egg tart |
| CN104430745A (en) * | 2014-11-24 | 2015-03-25 | 王和平 | Method for making sweet persimmon egg tarts |
| CN104686624A (en) * | 2015-02-13 | 2015-06-10 | 高深 | Passion fruit egg tart and preparation method thereof |
| CN104855467A (en) * | 2015-04-17 | 2015-08-26 | 北京德青源蛋品安全工程技术研究有限公司 | Preparation method of fruit egg tarts |
| CN105410137A (en) * | 2015-12-31 | 2016-03-23 | 东莞市绰士食品有限公司 | Quick-frozen Portuguese egg tart skin with calix |
| CN105981778A (en) * | 2015-12-20 | 2016-10-05 | 山东建筑大学 | New-flavor fermented egg tarts and making method thereof |
| CN105981761A (en) * | 2015-12-20 | 2016-10-05 | 山东建筑大学 | Cordyceps militaris egg tart making method and product made by same |
-
2013
- 2013-11-26 CN CN201310606014.3A patent/CN103651693A/en active Pending
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| 无: "鸡肉蘑菇挞", 《百度知道》 * |
| 鲍鱼: "《爱上烘焙 第一步》", 30 June 2010, 化学工业出版社 * |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365772A (en) * | 2014-11-14 | 2015-02-25 | 泰兴市一鸣生物制品有限公司 | Method for manufacturing pomegranate egg tart |
| CN104430738A (en) * | 2014-11-24 | 2015-03-25 | 王和平 | Method for making passion fruit egg tarts |
| CN104430745A (en) * | 2014-11-24 | 2015-03-25 | 王和平 | Method for making sweet persimmon egg tarts |
| CN104365789A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Manufacturing method for sealwort egg tarts |
| CN104365798A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Manufacturing method for black plum egg tarts |
| CN104365795A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Method for making grape egg tarts |
| CN104365796A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Method for making lotus seed egg tarts |
| CN104430739A (en) * | 2014-11-24 | 2015-03-25 | 王和平 | Method for making mangosteen egg tart |
| CN104365788A (en) * | 2014-11-24 | 2015-02-25 | 王和平 | Method for making wax apple egg tarts |
| CN104686624A (en) * | 2015-02-13 | 2015-06-10 | 高深 | Passion fruit egg tart and preparation method thereof |
| CN104855467A (en) * | 2015-04-17 | 2015-08-26 | 北京德青源蛋品安全工程技术研究有限公司 | Preparation method of fruit egg tarts |
| CN104855467B (en) * | 2015-04-17 | 2017-12-12 | 北京德青源蛋品安全工程技术研究有限公司 | A kind of preparation method of Fresh Fruit Tart |
| CN105981778A (en) * | 2015-12-20 | 2016-10-05 | 山东建筑大学 | New-flavor fermented egg tarts and making method thereof |
| CN105981761A (en) * | 2015-12-20 | 2016-10-05 | 山东建筑大学 | Cordyceps militaris egg tart making method and product made by same |
| CN105410137A (en) * | 2015-12-31 | 2016-03-23 | 东莞市绰士食品有限公司 | Quick-frozen Portuguese egg tart skin with calix |
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Application publication date: 20140326 |