CN104365792A - Method for making turmeric egg tarts - Google Patents
Method for making turmeric egg tarts Download PDFInfo
- Publication number
- CN104365792A CN104365792A CN201410678785.8A CN201410678785A CN104365792A CN 104365792 A CN104365792 A CN 104365792A CN 201410678785 A CN201410678785 A CN 201410678785A CN 104365792 A CN104365792 A CN 104365792A
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- China
- Prior art keywords
- powder
- egg
- turmeric
- egg tarts
- rye meal
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000012976 tarts Nutrition 0.000 title claims abstract description 42
- 235000003392 Curcuma domestica Nutrition 0.000 title claims abstract description 33
- 235000003373 curcuma longa Nutrition 0.000 title claims abstract description 33
- 235000013976 turmeric Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 7
- 244000008991 Curcuma longa Species 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000012054 meals Nutrition 0.000 claims abstract description 16
- 239000006071 cream Substances 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 8
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 244000163122 Curcuma domestica Species 0.000 claims description 29
- 125000003118 aryl group Chemical group 0.000 claims description 14
- 239000005720 sucrose Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000005096 rolling process Methods 0.000 claims description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 5
- 230000015572 biosynthetic process Effects 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 2
- 241001504664 Crossocheilus latius Species 0.000 claims description 2
- 238000010030 laminating Methods 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 abstract description 28
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 7
- 239000011782 vitamin Substances 0.000 description 6
- 229940088594 vitamin Drugs 0.000 description 6
- 229930003231 vitamin Natural products 0.000 description 6
- 235000013343 vitamin Nutrition 0.000 description 6
- 150000003722 vitamin derivatives Chemical class 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 239000011573 trace mineral Substances 0.000 description 4
- 235000013619 trace mineral Nutrition 0.000 description 4
- 230000004913 activation Effects 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000023555 blood coagulation Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000000232 gallbladder Anatomy 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 210000000865 mononuclear phagocyte system Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002574 poison Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000003516 pericardium Anatomy 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for making turmeric egg tarts. The tart skin comprises, cucuma powder, rye meal, oat powder, wheat germ powder, natural cream, plant oil and clear water according to the weight ratio of 1:20:5:6.5:16:0.3:5-8; tart water comprises the cucuma powder, fresh butter, milk, condensed milk, egg yolks and saccharose according to the weight ratio of 1:17:20:3.5:7:7. The method for making the turmeric egg tarts comprises the steps of tart skin modulating, tart water modulating, shaping and baking. The method for making the egg tarts is easy to control; active ingredients comprising amino acid, microelements and the like are added into raw materials, no chemical addition agents exist, and the turmeric egg tarts are natural healthy food.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to the preparation method of Egg Tarts.
Background technology
Along with the fast development of economy, the living standard of people improves greatly, also more and more higher to the requirement of the aspect such as pure natural property, security, trophism of food.Especially for " three high " (hypertension, high fat of blood, hyperglycaemia) crowd, select low fat, low-sugar healthy safety food particularly important.Root tuber of aromatic turmeric is rich in protein, fat, carbohydrate and the nutritional labeling such as vitamin and trace element, blood fat can be reduced, reduce T-CHOL, content of triglyceride, root tuber of aromatic turmeric polysaccharide has strong reticuloendothelial system Activation Activity, can strengthen gall-bladder, suppresses blood coagulation, reduce liver poison, promote fat metabolism, can be used for fat-reducing, and have antiinflammation.The common Egg Tarts raw material of current production is mostly the additives such as high sugared high heat, lacks vitamin and the various trace elements of needed by human body.
Summary of the invention
Mostly be the additives such as high sugared high heat for the common Egg Tarts raw material produced at present and be deficient in vitamin and this realistic problem of various trace elements, there is provided a kind of interpolation newly to contain multiple micro elements needed by human and vitamin and reduce root tuber of aromatic turmeric Egg Tarts and preparation method thereof of blood sugar, blood fat, more by the welcome of consumer.
Technical solution of the present invention is: a kind of preparation method of root tuber of aromatic turmeric Egg Tarts, is characterized in that comprising the following steps: turmeric powder makes, after fresh root tuber of aromatic turmeric is dried, and 60 order powder after pulverizing, sieving, egg tart skin makes, rye meal and natural cream are rolled into a mass by kneading, put into freshness protection package, beat to roll and be pressed into rectangular thin slice, make the crisp heart and be placed on refrigerating chamber 28 minutes, by remaining rye meal, chrysanthemum powder, oatmeal, wheat germ powder, container poured into by vegetable oil, then slowly clear water is added, with the smooth dough becoming softness, then relax 39 minutes under wrapping preservative film normal temperature, the crisp heart is taken out from refrigerating chamber, the dough rolling pin relaxed is rolled rectangularity face cake, size is 3 times of the crisp heart, the crisp heart is placed on centre, then repeatedly fold stone roller and obtain egg tart skin, turmeric powder in egg tart skin, rye meal, oatmeal, wheat germ powder, natural cream, the weight ratio of vegetable oil and clear water is 1:20:5:6.5:16:0.3:5 ~ 8, egg tart liquid makes, turmeric powder, milk, whipping cream, condensed milk and sucrose are placed in pannikin, with little fire heating, heat while stirring, from fire when melting to sucrose, slightly cool, add yolk again, mix lightly with egg-whisk, obtain flogging water, in egg tart liquid, the weight ratio of turmeric powder, whipping cream, milk, condensed milk, yolk and sucrose is 1:17:20:3.5:7:7, Egg Tarts appearance, be first sprinkled in mould rye meal applied after pour out unnecessary rye meal, be cut into the skin blank of flogging modulated by knife sheet, roll into musculus cutaneus and put into mould gently pressure, make it laminating and form basin shape, load onto at the tower flesh side pinched and flog water formation Egg Tarts base, the loadings of flogging water is eighty per cant of capacity in basin shape, baking process, first starts baking box, makes oven cavity 220 DEG C of preheatings 20 minutes, then Egg Tarts base is put into baking box 220 DEG C and bakes and banks up with earth 26 minutes.
After adopting above technical scheme, the beneficial effect that the present invention reaches is: root tuber of aromatic turmeric is rich in protein, fat, carbohydrate and the nutritional labeling such as vitamin and trace element, can reduce blood fat, reduce T-CHOL, content of triglyceride, root tuber of aromatic turmeric polysaccharide has strong reticuloendothelial system Activation Activity, gall-bladder can be strengthened, suppress blood coagulation, reduce liver poison, promote fat metabolism, can be used for fat-reducing, and have antiinflammation.Compared with prior art, turmeric powder, whipping cream, milk, condensed milk, yolk and sucrose are that egg tart liquid made by major ingredient by the root tuber of aromatic turmeric Egg Tarts that the present invention makes, be that raw material makes egg tart skin by turmeric powder, rye meal, oatmeal, wheat germ powder, natural cream and vegetable oil, Egg Tarts is made to contain multiple micro elements needed by human and vitamin, not containing any chemical addition agent, for All Pure Nature healthy food, can reduce blood pressure, blood sugar, blood fat, the old vascular diseases of the prevention heart, diabetes, this product is not only suitable for teenager, is also suitable for person in middle and old age.
Detailed description of the invention
Below the present invention is further described.
Get the raw materials ready:
Flog leather material: rye meal 200 grams, turmeric powder 10 grams, oatmeal 50 grams, 65 grams, wheat germ powder, natural cream 160 grams, vegetable oil 3 grams, 70 grams, clear water.
Flog water material: turmeric powder 10 grams, whipping cream 170 grams, 200 grams, milk, 35 grams, condensed milk, 70 grams, yolk, sucrose 70 grams.
Preparation:
1) preparation of turmeric powder
After fresh root tuber of aromatic turmeric is dried, 60 order powder after pulverizing, sieving.
2) preparation of skin blank is flogged:
Get 90 grams of rye meals and 170 grams of natural creams roll into a mass by kneading, put into freshness protection package, beat to roll and be pressed into thin slice, make the crisp heart, be placed on refrigerating chamber 28 minutes; By turmeric powder 10 grams, rye meal 110 grams, oatmeal 50 grams, 65 grams, wheat germ powder, vegetable oil 3 grams, pour a bulk container into, a little adds clear water, with the smooth dough becoming softness, then wraps preservative film lax 39 minutes at normal temperatures; Take out the crisp heart from refrigerating chamber, the dough rolling pin relaxed is rolled rectangularity face cake, the size of the chances are 3 times, the crisp heart.Being placed on centre by rolling the thin crisp heart, with face cake, crisp pericardium being got up to clutch edge as folding up a quit.Beat topsheet surface gently with rolling pin, again roll that to be as thin as 0.7cm thick, both sides are toward middle doubling, and topsheet surface, to middle doubling, is beaten gently with rolling pin in two, again roll that to be as thin as 0.7cm thick, repeat to beat and roll thin 3 times; Roll rolling thin dough sheet for the last time, preservative film on the face wraparound spooled, put lax 34 minutes at normal temperatures, what formation modulated flogs skin blank, for subsequent use.
3) preparation of water is flogged
Turmeric powder 10 grams, 200 grams, milk, whipping cream 170 grams, 35 grams of condensed milk and 70 grams of sucrose are placed in pannikin, with little fire heating, heat while stirring, from fire when melting to sucrose, slightly cool, then add 70 grams of yolk, mix lightly with egg-whisk, obtain flogging water.
4) Egg Tarts appearance (Egg Tarts base):
By be sprinkled in mould a little rye meal applied after pour out unnecessary flour;
Be cut into the skin blank volume of flogging relaxed by knife sheet, roll into musculus cutaneus and put into mould gently pressure, make it to make a gift of and close formation basin shape; The tower flesh side pinched is loaded onto and is flogged water and form Egg Tarts base, and the loadings of flogging water is that in basin shape capacity is very likely.
5) bake and bank up with earth
First start baking box, make oven cavity 220 DEG C of preheatings 20 minutes, then Egg Tarts base is put into baking box 220 DEG C baking 26 minutes, form root tuber of aromatic turmeric Egg Tarts.
The root tuber of aromatic turmeric Egg Tarts made by said method not only tasty, pleasant aroma, and all-ages, be very wholesome natural organic green food.
Claims (1)
1. a preparation method for root tuber of aromatic turmeric Egg Tarts, is characterized in that comprising the following steps: turmeric powder makes, after fresh root tuber of aromatic turmeric is dried, and 60 order powder after pulverizing, sieving, egg tart skin makes, rye meal and natural cream are rolled into a mass by kneading, put into freshness protection package, beat to roll and be pressed into rectangular thin slice, make the crisp heart and be placed on refrigerating chamber 28 minutes, by remaining rye meal, chrysanthemum powder, oatmeal, wheat germ powder, container poured into by vegetable oil, then slowly clear water is added, with the smooth dough becoming softness, then relax 39 minutes under wrapping preservative film normal temperature, the crisp heart is taken out from refrigerating chamber, the dough rolling pin relaxed is rolled rectangularity face cake, size is 3 times of the crisp heart, the crisp heart is placed on centre, then repeatedly fold stone roller and obtain egg tart skin, turmeric powder in egg tart skin, rye meal, oatmeal, wheat germ powder, natural cream, the weight ratio of vegetable oil and clear water is 1:20:5:6.5:16:0.3:5 ~ 8, egg tart liquid makes, turmeric powder, milk, whipping cream, condensed milk and sucrose are placed in pannikin, with little fire heating, heat while stirring, from fire when melting to sucrose, slightly cool, add yolk again, mix lightly with egg-whisk, obtain flogging water, in egg tart liquid, the weight ratio of turmeric powder, whipping cream, milk, condensed milk, yolk and sucrose is 1:17:20:3.5:7:7, Egg Tarts appearance, be first sprinkled in mould rye meal applied after pour out unnecessary rye meal, be cut into the skin blank of flogging modulated by knife sheet, roll into musculus cutaneus and put into mould gently pressure, make it laminating and form basin shape, load onto at the tower flesh side pinched and flog water formation Egg Tarts base, the loadings of flogging water is eighty per cant of capacity in basin shape, baking process, first starts baking box, makes oven cavity 220 DEG C of preheatings 20 minutes, then Egg Tarts base is put into baking box 220 DEG C and bakes and banks up with earth 26 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410678785.8A CN104365792A (en) | 2014-11-24 | 2014-11-24 | Method for making turmeric egg tarts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410678785.8A CN104365792A (en) | 2014-11-24 | 2014-11-24 | Method for making turmeric egg tarts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104365792A true CN104365792A (en) | 2015-02-25 |
Family
ID=52545186
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410678785.8A Pending CN104365792A (en) | 2014-11-24 | 2014-11-24 | Method for making turmeric egg tarts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104365792A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617739A (en) * | 2017-03-22 | 2018-10-09 | 周永东 | A kind of banana red bean Egg Tarts and preparation method thereof |
-
2014
- 2014-11-24 CN CN201410678785.8A patent/CN104365792A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617739A (en) * | 2017-03-22 | 2018-10-09 | 周永东 | A kind of banana red bean Egg Tarts and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150225 |
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| WD01 | Invention patent application deemed withdrawn after publication |