CN104855467B - A kind of preparation method of Fresh Fruit Tart - Google Patents
A kind of preparation method of Fresh Fruit Tart Download PDFInfo
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- CN104855467B CN104855467B CN201510185420.6A CN201510185420A CN104855467B CN 104855467 B CN104855467 B CN 104855467B CN 201510185420 A CN201510185420 A CN 201510185420A CN 104855467 B CN104855467 B CN 104855467B
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Abstract
The invention discloses a kind of preparation method of Fresh Fruit Tart, the method comprising the steps of：Prepare egg tart skin；Prepare egg tart liquid：Water and sucrose are weighed, is stirred, and is heated to seething with excitement, room temperature is cooled to and syrup is made；Egg yolk liquid, egg pulp, whipping cream are weighed again, and the syrup of handle is added thereto after stirring, and is mixed evenly；Processed fruit：Fourth bulk is cut the fruit into, anti-oxidant treatment is carried out to the fruit for being diced bulk, it is standby；Egg tart skin is put in baking tray, then the fruit after processing is layered in egg tart skin, afterwards pours into obtained egg tart liquid in egg tart skin, down to 68 one-tenth expire；The raw egg of preparation is flogged and is put into baking box baking.The present invention makes fruit keep original color and flavor in process, so that the taste after fruit and Egg Tarts fusion is fresher by carrying out anti-oxidant treatment to fruit.
Description
Technical field
The present invention relates to food technology field, is more particularly to a kind of preparation method of Fresh Fruit Tart.
Background technology
Egg Tarts is a kind of more popular sweets, has good flavor, its in general preparation method is that cake skin is put into
In the cake mould of roundlet peviform, pour into the egg mixed by granulated sugar and egg and starch, be then placed in oven.The Egg Tarts outer layer baked is
Crisp flogs skin, and internal layer then solidifies egg slurry for fragrant and sweet yellow.But its taste is more single, it is necessary to be improved.Fruit has each
The different taste of kind, and fruit nutrition value is high, contains various vitamin and minerals.Egg Tarts and various fruit are incorporated in
A kind of selection well together, can extreme enrichment Egg Tarts taste.But in process, the color and luster of fruit, mouthfeel meeting
There is very big change, how to protect color, the flavor of fruit in process, this is to prepare the technology that Fresh Fruit Tart needs to solve
Problem.
The content of the invention
(1) technical problems to be solved
The technical problem to be solved in the present invention is how to protect color, the flavor of fruit in process, prepared
Fresh Fruit Tart with various fruit tastes, and a kind of preparation method of Fresh Fruit Tart is provided.
(2) technical scheme
In order to solve the above-mentioned technical problem, the invention provides a kind of preparation method of Fresh Fruit Tart, this method to include：
Step 1：Prepare egg tart skin；
Step 2：The preparation of egg tart liquid：Water and sucrose are weighed, is stirred, and is heated to seething with excitement, room temperature is cooled to and is made
Syrup；Egg yolk liquid, egg pulp, whipping cream are weighed again, and the syrup of handle is added thereto after stirring, and is mixed evenly, standby；
Step 3：Processed fruit：Fruit edible part is diced bulk, the fruit for being diced bulk carried out anti-oxidant
Processing, it is standby；
Step 4：It egg tart skin will be put in as made from step 1 in baking tray, the fruit that step 3 is processed then is layered on egg
Flog in skin, egg tart liquid will be poured into afterwards as made from step 2 in egg tart skin, it is standby down to 6-8 into full；
Step 5：The raw egg prepared by step 4 is flogged and is put into baking box baking, is 180 DEG C -280 DEG C in excessive internal heat temperature, under
Fiery temperature is that 8-35min is baked at 185 DEG C -300 DEG C.
Preferably, the mass fraction of each composition is in egg tart liquid described in step 2：Water 5-19 parts, sucrose 5-18 parts, egg
Yellow liquor 5-18.5 parts, egg pulp 1-10 parts, whipping cream 35-75 parts.
Preferably, fruit described in step 3 is to be capable of the fruit of stripping and slicing, including apple, pears, peach, banana, pineapple, mango
One or more.
Preferably, the fourth bulk length, width and height size described in step 3 is respectively 1-4cm.
Preferably, the anti-oxidant treatment described in step 3 is that parcel liquid, stirring are added in the fruit for being diced bulk
Uniformly, fruit surface is made uniformly to wrap parcel liquid.
Preferably, described parcel liquid is egg white solution 65-97 parts by mass parts, sucrose 3-35 parts.
Preferably, the inventive method includes：
Step 1：Prepare egg tart skin；
Step 2：The preparation of egg tart liquid：Water 5-15 parts and sucrose 5-15 parts are weighed by mass parts, is stirred, and heat
To boiling, it is cooled to room temperature and syrup is made；Egg yolk liquid 5-15 parts, egg pulp 3-10 parts, whipping cream 40-60 parts are weighed again, are stirred
The syrup of handle is added thereto after uniformly, is mixed evenly, standby；
Step 3：Processed fruit：Fruit edible part is diced bulk, the fruit for being diced bulk is wrapped up by by matter
Amount part is egg white solution 65-90 parts, and parcel liquid, standby made of sucrose 10-35 parts；
Step 4：It egg tart skin will be put in as made from step 1 in baking tray, the fruit that step 3 is processed then is layered on egg
Flog in skin, egg tart liquid will pour into egg tart skin as made from step 2, and expire down to 7 one-tenth afterwards, it is standby；
Step 5：The raw egg prepared by step 4 is flogged and is put into baking box baking, is 180 DEG C -220 DEG C in excessive internal heat temperature, under
Fiery temperature is that 8-20min is baked at 190 DEG C -230 DEG C.
Egg tart skin of the present invention, it can be prepared with commercially available or use conventional method, the present invention does not make to this
It is particularly limited to.
Present invention also offers Fresh Fruit Tart made from the preparation method of described Fresh Fruit Tart.
(3) beneficial effect
Egg Tarts and fruit are combined together by the Fresh Fruit Tart that the preparation method of Fresh Fruit Tart of the present invention makes, simultaneous
Have the nutritive value and both tastes of both Egg Tarts and fruit.The present invention in fruit outer layer by wrapping parcel liquid significantly
The oxidation rate of fruit is slow down, ensure that the color and luster and flavor of fruit in process, the mouth for merging fruit and Egg Tarts
Taste is fresher.
Embodiment
Embodiments of the present invention are described in further detail with reference to embodiment.Following examples are used to illustrate this
Invention, but can not be used for limiting the scope of the present invention.
Embodiment 1：
Egg tart skin or egg tart skin purchased in market are prepared according to a conventional method；Weigh 10 portions of sucrose, 10 parts of water are heated to after stirring
Boiling, syrup is made.Weigh to add syrup after 45 parts of whipping creams, 15 parts of egg yolk liquids, 10 portions of egg pulps stir again and stir
Uniformly, it is standby.75g egg white solutions, 25g sucrose are weighed, the diced apple block that the length, width and height that will be cut that stir are about 1.5cm adds
Wherein, and mix thoroughly, diced apple block surface is uniformly wrapped egg white liquid glucose, it is standby.Egg tart skin is put in baking tray, then will be made
Diced apple block be layered in egg tart skin, and the egg tart liquid prepared is poured into egg tart skin, about 7 one-tenth are expired, and are put into baking box, are got angry
15min is baked at 180 DEG C, lower fiery 190 DEG C.
Embodiment 2：
Egg tart skin or egg tart skin purchased in market are prepared according to a conventional method；Weigh 15 portions of sucrose, 15 parts of water are heated to after stirring
Boiling, syrup is made.Weigh again and syrup is added stirring after 40 parts of whipping creams, 10 parts of egg yolk liquids, 5 portions of egg pulps stir
It is even, it is standby.95g egg white solutions, 10g sucrose are weighed, the pears fourth block that the length, width and height that will be cut that stir are about 2cm is added thereto,
And mix thoroughly, pears fourth block surface is uniformly wrapped egg white liquid glucose, it is standby.Egg tart skin is put in baking tray, the pears fourth that then will be made
Block is layered in egg tart skin, and the egg tart liquid prepared is poured into egg tart skin, and about 7.5 one-tenth are expired, and is put into baking box, is got angry 190 DEG C, under
18min is baked at 200 DEG C of fire.
Embodiment 3：
Egg tart skin or egg tart skin purchased in market are prepared according to a conventional method；Weigh 5 portions of sucrose, 5 parts of water are heated to boiling after stirring
Rise, syrup is made.Weigh to add syrup after 50 parts of whipping creams, 8 parts of egg yolk liquids, 7 portions of egg pulps stir again and stir,
It is standby.65g egg white solutions, 5g sucrose are weighed, the banana fourth block that the length, width and height that will be cut that stir are about 1.8cm is added thereto,
And mix thoroughly, banana fourth block surface is uniformly wrapped egg white liquid glucose, it is standby.Egg tart skin is put in baking tray, the perfume (or spice) that then will be made
Any of several broadleaf plants fourth block is layered in egg tart skin, and the egg tart liquid prepared is poured into egg tart skin, and about 8 one-tenth are expired, and is put into baking box, is got angry 200 DEG C,
20min is baked at lower fiery 210 DEG C.
Embodiment 4：
Egg tart skin or egg tart skin purchased in market are prepared according to a conventional method；Weigh 8 portions of sucrose, 8 parts of water are heated to boiling after stirring
Rise, syrup is made.Weigh to add syrup after 55 parts of whipping creams, 5 parts of egg yolk liquids, 3 portions of egg pulps stir again and stir,
It is standby.90g egg white solutions, 15g sucrose are weighed, the peach fourth block that the length, width and height that will be cut that stir are about 1.2cm is added thereto, and
Mix thoroughly, peach fourth block surface is uniformly wrapped egg white liquid glucose, it is standby.Egg tart skin is put in baking tray, the peach fourth block that then will be made
It is layered in egg tart skin, and the egg tart liquid prepared is poured into egg tart skin, about 6.5 one-tenth is expired, and are put into baking box, are got angry 210 DEG C, lower fire
10min is baked at 220 DEG C.
Embodiment 5：
Egg tart skin or egg tart skin purchased in market are prepared according to a conventional method；Weigh 12 portions of sucrose, 12 parts of water are heated to after stirring
Boiling, syrup is made.Weigh again and syrup is added stirring after 60 parts of whipping creams, 12 parts of egg yolk liquids, 8 portions of egg pulps stir
It is even, it is standby.85g egg white solutions, 20g sucrose are weighed, the diced pineapple block that the length, width and height that will be cut that stir are about 1.0cm adds it
In, and mix thoroughly, diced pineapple block surface is uniformly wrapped egg white liquid glucose, it is standby.Egg tart skin is put in baking tray, then will be made
Diced pineapple block is layered in egg tart skin, and the egg tart liquid prepared is poured into egg tart skin, and about 6.8 one-tenth are expired, and are put into baking box, is got angry
8min is baked at 220 DEG C, lower fiery 230 DEG C.Comparative experimental example：
Egg tart skin or egg tart skin purchased in market are prepared according to a conventional method；Weigh 10 portions of sucrose, 10 parts of water are heated to after stirring
Boiling, syrup is made.Weigh to add syrup after 45 parts of whipping creams, 15 parts of egg yolk liquids, 10 portions of egg pulps stir again and stir
Uniformly, it is standby.It is standby that apple is cut into the fourth block that length, width and height are about 1.5cm.Egg tart skin is put in baking tray, then will be made
Diced apple block is layered in egg tart skin, and the egg tart liquid prepared is poured into egg tart skin, and about 7 one-tenth are expired, and is put into baking box, excessive internal heat 180
DEG C, 15min is baked at lower fiery 190 DEG C.The Fresh Fruit Tart of preparation is exactly fruit not to be carried out with the inventive method difference
Anti-oxidant treatment, by manufactured Fresh Fruit Tart with Fresh Fruit Tart contrast is made by the inventive method, as a result find that embodiment 1 is whole
Fruit is fresh in manufacturing process, color overnight can be placed without significant change.And apple is brown quickly after contrast experiment's example is diced
Become, wilt.Apple mouthfeel that embodiment 1 bakes hair is husky, and the apple of contrast experiment's example after placement cools off soft mouth feel without nozzle
Chew sense.
Embodiment of above is merely to illustrate the present invention, rather than limitation of the present invention.Although with reference to embodiment to this hair
It is bright to be described in detail, it will be understood by those within the art that, to technical scheme carry out it is various combination,
Modification or equivalent substitution, without departure from the spirit and scope of technical solution of the present invention, the right that all should cover in the present invention is wanted
Ask among scope.
Claims (4)
1. a kind of preparation method of Fresh Fruit Tart, it is characterised in that this method includes：
Step 1：Prepare egg tart skin；
Step 2：The preparation of egg tart liquid：Water 5-15 parts and sucrose 5-15 parts are weighed by mass parts, is stirred, and be heated to boiling
Rise, be cooled to room temperature and syrup is made；Egg yolk liquid 5-15 parts, egg pulp 3-10 parts, whipping cream 40-60 parts are weighed again, are stirred
Syrup is added thereto afterwards, is mixed evenly, it is standby；
Step 3：Processed fruit：Fruit edible part is diced bulk, the fruit for being diced bulk is wrapped up by by mass parts
For egg white solution 65-90 parts, parcel liquid, standby made of sucrose 10-35 parts；
Step 4：It egg tart skin will be put in as made from step 1 in baking tray, the fruit that step 3 is processed then is layered on egg tart skin
In, it egg tart liquid will pour into egg tart skin as made from step 2, expire down to 7 one-tenth afterwards, it is standby；
Step 5：The raw egg prepared by step 4 is flogged and is put into baking box baking, is 180 DEG C -220 DEG C in excessive internal heat temperature, lower fire temperature
Spend to be baked 8-20min at 190 DEG C -230 DEG C.
2. the preparation method of Fresh Fruit Tart according to claim 1, it is characterised in that the fruit described in step 3 is energy
The fruit of enough strippings and slicings, including apple, pears, peach, banana, pineapple, the one or more of mango.
3. the preparation method of Fresh Fruit Tart according to claim 1, it is characterised in that the fourth described in step 3 is block long
Width and height dimensions are respectively 1-4cm.
4. the Fresh Fruit Tart as made from the preparation method of the Fresh Fruit Tart described in claim 1-3 any of which items.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510185420.6A CN104855467B (en) | 2015-04-17 | 2015-04-17 | A kind of preparation method of Fresh Fruit Tart |
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| CN201510185420.6A CN104855467B (en) | 2015-04-17 | 2015-04-17 | A kind of preparation method of Fresh Fruit Tart |
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| CN104855467A CN104855467A (en) | 2015-08-26 |
| CN104855467B true CN104855467B (en) | 2017-12-12 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107637767B (en) * | 2017-08-14 | 2020-09-15 | 安徽皓浩食品科技股份有限公司 | Preparation method of spicy tasty seasoning noodle product |
| CN110169435A (en) * | 2019-05-15 | 2019-08-27 | 合肥七哥食品有限责任公司 | A kind of preparation method of Egg Tarts |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169038A (en) * | 2011-12-20 | 2013-06-26 | 大连创达技术交易市场有限公司 | Making method of banana-containing crisps |
| CN103651693A (en) * | 2013-11-26 | 2014-03-26 | 青岛文创科技有限公司 | Lentinus edodes egg tart and processing craft thereof |
| CN104430727A (en) * | 2014-11-14 | 2015-03-25 | 泰兴市一鸣生物制品有限公司 | Mango egg tart making method |
| CN104430723A (en) * | 2014-11-14 | 2015-03-25 | 泰兴市一鸣生物制品有限公司 | Method for making eggfruit tarts |
-
2015
- 2015-04-17 CN CN201510185420.6A patent/CN104855467B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169038A (en) * | 2011-12-20 | 2013-06-26 | 大连创达技术交易市场有限公司 | Making method of banana-containing crisps |
| CN103651693A (en) * | 2013-11-26 | 2014-03-26 | 青岛文创科技有限公司 | Lentinus edodes egg tart and processing craft thereof |
| CN104430727A (en) * | 2014-11-14 | 2015-03-25 | 泰兴市一鸣生物制品有限公司 | Mango egg tart making method |
| CN104430723A (en) * | 2014-11-14 | 2015-03-25 | 泰兴市一鸣生物制品有限公司 | Method for making eggfruit tarts |
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