CN105410141A

CN105410141A - Quick-frozen Portuguese egg tart skin with calix and preparation method thereof

Info

Publication number: CN105410141A
Application number: CN201511015237.8A
Authority: CN
Inventors: 王振杰
Original assignee: DONGGUAN ZHUOSHI FOOD Co Ltd
Current assignee: DONGGUAN ZHUOSHI FOOD Co Ltd
Priority date: 2015-12-31
Filing date: 2015-12-31
Publication date: 2016-03-23

Abstract

The invention relates to the technical field of food, in particular to quick-frozen Portuguese egg tart skin with a calix. The quick-frozen Portuguese egg tart skin with the calix comprises 35%-55% of wheat flour, 2%-20% of margarine, 3%-20% of white granulated sugar, 15%-35% of water, 2%-15% of eggs and 20%-40% of flaky oil. Through the synergistic effects of the eggs, margarine, flaky oil, white granulated sugar, water and wheat flour, particularly the synergistic effect of the wheat flour, as well as the specific weight percentage of all components in the formula, the Portuguese egg tart prepared from the quick-frozen Portuguese egg tart skin with the calix has the advantages of low possibility of collapse and softening, crispness, long storage period and non scattering finally. The quick-frozen Portuguese egg tart skin with the calix has the advantage of long storage period and the storage period can reach 180 days.

Description

Portuguese egg tart skin of a kind of quick-frozen band small cup and preparation method thereof

Technical field

The present invention relates to food technology field, be specifically related to Portuguese egg tart skin of a kind of quick-frozen band small cup and preparation method thereof.

Background technology

Egg Tarts (EggTart), be a kind of pies making fillings with egg slurry, due to the soft crisp-fried of its mouthfeel, interior filling is abundant, extensively liked by people at present.Wherein, the style of Egg Tarts is generally divided into Portuguese Egg Tarts and Cantonese Egg Tarts.

Egg Tarts is generally made up of egg tart skin and interior filling two parts.At present, making Egg Tarts for commercialization, is generally first make egg tart skin through industrialization, then egg tart skin is being utilized to carry out making Egg Tarts, to reach the object now doing cash sale, consumer can either be allowed to have the Egg Tarts of tasty, be unlikely to again the excessive production of Egg Tarts and unsalable.

But the Egg Tarts made in prior art, although now do cash sale, but its crisp pot-life of made Egg Tarts is shorter, is generally 5 hours, and namely the Egg Tarts of made fresh is after 5 hours, Egg Tarts cortex will easily be collapsed soft, no longer crisp, and namely the crisp pot-life is short.In addition, the Egg Tarts made in prior art, fresh Egg Tarts of coming out of the stove, although its corticomedullary ratio is more crisp, but there is the feature of easy raw edge, namely consumer is when enjoying Egg Tarts, although the egg tart skin after baking is crisp, when tasting, its egg tart skin is easily scattered, thus the clothes of the consumer that easily makes dirty, this is the shortcoming that current most of Egg Tarts exists, if change this shortcoming, will deeply like by consumer.

In addition, in prior art, the egg tart skin that industrialization makes, the time limit of its freezen protective is generally about 15 days, there is freezen protective time limit short shortcoming, is unfavorable for commercial transportation and sale.

Summary of the invention

An object of the present invention is for the deficiencies in the prior art, there is provided the Portuguese egg tart skin of quick-frozen band small cup that a kind of freezen protective time limit is long, the Portuguese Egg Tarts utilizing the Portuguese egg tart skin of this quick-frozen band small cup to make has soft, the crisp storage life limit for length and can not the advantage of raw edge of being not easy to collapse.

Two of object of the present invention is for the deficiencies in the prior art, the preparation method of the Portuguese egg tart skin of quick-frozen band small cup providing a kind of freezen protective time limit long, the Portuguese egg tart skin of quick-frozen band small cup made by preparation method of the Portuguese egg tart skin of this quick-frozen band small cup has for the Portuguese Egg Tarts made soft, the crisp storage life limit for length and can not the advantage of raw edge of being not easy to collapse.

One of to achieve these goals, the present invention adopts following technical scheme:

There is provided a kind of quick-frozen band small cup Portuguese egg tart skin, it comprises the component of following percentage by weight:

Wheat flour 35% ~ 55%

Margarine 2% ~ 20%

White granulated sugar 3% ~ 20%

Water 15% ~ 35%

Egg 2% ~ 15%

Sheet oil 20% ~ 40%.

Preferably, the Portuguese egg tart skin of a kind of quick-frozen band small cup, it comprises the component of following percentage by weight:

Wheat flour 35% ~ 45%

Margarine 5% ~ 15%

White granulated sugar 5% ~ 15%

Water 15% ~ 25%

Egg 5% ~ 12%

Sheet oil 20% ~ 30%.

More preferred, the Portuguese egg tart skin of a kind of quick-frozen band small cup, it comprises the component of following percentage by weight:

Wheat flour 49%

Margarine 6%

White granulated sugar 5%

Water 15%

Egg 5%

Sheet oil 20%.

To achieve these goals two, the present invention adopts following technical scheme:

There is provided the preparation method of the Portuguese egg tart skin of a kind of quick-frozen band small cup, it comprises the following steps:

Step one, first time mixing: by the wheat flour of formula ratio, white granulated sugar, water and egg mixer first stirring at low speed mixing certain hour, and then high-speed stirred mixing certain hour, obtain the first dough;

Step 2, second time mixing: the margarine adding formula ratio in the first dough that step one is obtained, then with the first stirring at low speed certain hour of mixer, then after high-speed stirred certain hour, obtains the second dough;

Step 3, segmentation dough: the second dough step 2 obtained is divided into the dough pieces of required size, then with grease press, dough pieces is pressed into cuboid, obtains cuboid dough;

Step 4, IQF: after the cuboid dough that step 3 is obtained is carried out IQF certain hour, the central temperature to cuboid dough reaches uniform temperature, obtains freezing flour-dough;

Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to uniform temperature carries out depositing certain hour;

Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to uniform temperature carry out thawing certain hour, obtain separating frozen dough;

Step 7, wraps into sheet oil: the sheet oil wrapping into formula ratio in the solution frozen dough that step 6 obtains, obtains bag pasta group;

Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open as dried layer, obtain layers apart dough;

Step 9, rolls thin layers apart dough: rolled by layers apart dough and be as thin as required thickness;

Step 10, piecemeal is also rolled into cylindric: by roll thin after layers apart dough be divided into fritter sake group, then fritter sake group is rolled into cylindric, obtains cylindric dough;

Step 11, quantitatively splits: quantitatively split the cylindric dough that step 10 obtains, obtain little sake skin;

Step 12, upper small cup is shaping: little sake skin step 11 obtained is put into tin holder and carries out shaping, obtains band small cup egg tart skin;

Step 13, IQF: after the band small cup egg tart skin obtained to step 12 carries out IQF certain hour, carries out packaging warehouse-in and preserves, be i.e. the obtained Portuguese egg tart skin of quick-frozen band small cup.

In technique scheme, in described step one, the speed of described stirring at low speed is 80r/min ~ 120r/min, and the time of described stirring at low speed mixing is 2min ~ 4min; The speed of described high-speed stirred is 280r/min ~ 320r/min, and the time of described high-speed stirred mixing is 5min ~ 7min.

In technique scheme, in described step 2, the speed of described stirring at low speed is 80r/min ~ 120r/min, and the time of described stirring at low speed mixing is 1min ~ 3min; The speed of described high-speed stirred is 280r/min ~ 320r/min, and the time of described high-speed stirred mixing is 3min ~ 5min.

In technique scheme, in described step 4, after utilizing the cold wind of-40 DEG C ~-30 DEG C to carry out IQF 30min ~ 50min in cuboid dough obtained for step 3, the central temperature to cuboid dough reaches-12 DEG C ~-8 DEG C, obtains freezing flour-dough.

In technique scheme, in described step 5, the storehouse of freezing that the freezing flour-dough that step 4 is obtained is transferred to-18 DEG C ~-22 DEG C is carried out depositing 10h ~ 15h;

In described step 6, by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 2 DEG C ~ 8 DEG C carry out thawing 6h ~ 12h.

In technique scheme, in described step 8, utilize the bag pasta group driving crisp machine obtained to step 7 to open to ten four to ten eight layers, obtain layers apart dough.

In technique scheme, in described step 13, after the band small cup egg tart skin obtained to step 12 utilizes the cold wind of-40 DEG C ~-30 DEG C to carry out IQF 30min ~ 50min, carry out packaging warehouse-in and preserve, be i.e. the obtained Portuguese egg tart skin of quick-frozen band small cup.

Compared with prior art, beneficial effect is in the present invention:

(1) the Portuguese egg tart skin of a kind of quick-frozen band small cup provided by the invention, owing to passing through egg in formula, margarine, sheet oil, the synergy of white granulated sugar and water and wheat flour, and the specific percentage by weight of each component, especially the synergy of wheat flour, finally make the Portuguese Egg Tarts utilizing the Portuguese egg tart skin of this quick-frozen band small cup to make have to be not easy to collapse soft, crisp storage life limit for length, and can not the advantage of raw edge, wherein, the crisp pot-life of the Portuguese Egg Tarts utilizing the Portuguese egg tart skin of this quick-frozen band small cup to make can keep two days, namely fresh Portuguese Egg Tarts of coming out of the stove can keep not collapsing soft in two days.In addition, owing to containing egg and margarine in formula, the Portuguese Egg Tarts utilizing the Portuguese egg tart skin of this quick-frozen band small cup to make can be made also to have crisp feature, but can not raw edge.That is, utilize the Portuguese Egg Tarts that the Portuguese egg tart skin of this quick-frozen band small cup makes, both had crisp mouthfeel, when tasting, its egg tart skin can not be scattered, thus the clothes of the consumer that avoids making dirty.

(2) the Portuguese egg tart skin of a kind of quick-frozen band small cup provided by the invention, there is the advantage of freezen protective time limit length, can preserve 180 days-18 DEG C freeze in storehouse, when being saved to 90 days-18 DEG C freeze in storehouse, the Portuguese egg tart skin of this quick-frozen band small cup also has the volume effect of more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, the Portuguese egg tart skin of this quick-frozen band small cup also has the volume effect of more than 85%.

(3) preparation method of the Portuguese egg tart skin of a kind of quick-frozen band small cup provided by the invention, order by merging and the operating procedure of each component are most important, first, step one is by the wheat flour of formula ratio, white granulated sugar, water and egg mixer first stirring at low speed mixing certain hour, and then high-speed stirred mixing certain hour, obtain the first dough, first stirring at low speed mixing, and then high-speed stirred mixing, to make the gluten of the first dough extend to about 60%, wherein, margarine and sheet oil can not be added in first dough, crisp effect is played to avoid margarine and sheet oil to affect when egg mixes with wheat flour, if just margarine and sheet oil are mixed with wheat flour in first step, easily make the easy raw edge of Portuguese Egg Tarts of final obtained quick-frozen band small cup Portuguese egg tart skin making and collapse soft, in addition, first stirring at low speed mixes high-speed stirred mixing to make the gluten of the first dough extend to about 60% again, this step is also most important, the gluten of the first dough extends to about 60% and is advisable, this step can not fully be expanded, in order to avoid the mouthfeel that the Portuguese Egg Tarts of impact final obtained quick-frozen band small cup Portuguese egg tart skin making is crisp.Secondly, step 2 adds the margarine of formula ratio in the first dough, then with the first stirring at low speed certain hour of mixer, again after high-speed stirred certain hour, obtain the second dough, in the first dough, margarine is added in this step, can be beneficial to Egg Tarts that the final obtained Portuguese egg tart skin of quick-frozen band small cup makes have be not easy to collapse soft, crisp storage life limit for length, and can not the advantage of raw edge, in addition, first stirring at low speed, high-speed stirred again, fully expanded to make the gluten of the second dough, the gluten of the second dough of this step fully expand can be beneficial to Portuguese Egg Tarts that the final obtained Portuguese egg tart skin of quick-frozen band small cup makes have be not easy to collapse soft, crisp storage life limit for length, and can not the advantage of raw edge.Again, after first for the cuboid dough of segmentation IQF to its central temperature is reached-12 DEG C ~-8 DEG C, transfer to and freeze storehouse and carry out depositing certain hour, it is very large that first IQF freezes in transfer the effect that stock puts, first IQF can preserve the nutritive value of each component in formula well, and then deposit certain hour freezing in storehouse, now can give full play to the synergy of each component, with the Portuguese Egg Tarts making the final obtained Portuguese egg tart skin of quick-frozen band small cup make further, there is soft, the crisp storage life limit for length and can not the advantage of raw edge of being not easy to collapse.

(4) preparation method of the Portuguese egg tart skin of a kind of quick-frozen band small cup provided by the invention, in step 7, the sheet oil of formula ratio is wrapped in the solution frozen dough that step 6 obtains, it is also very crucial that this step wraps into sheet oil, and sheet oil adds in this step and can be conducive to Portuguese Egg Tarts that the final obtained Portuguese egg tart skin of quick-frozen band small cup makes and have soft, the crisp storage life limit for length and can not the advantage of raw edge of being not easy to collapse.In step 10, by roll thin after layers apart dough be divided into fritter sake group, be then rolled into cylindric by fritter sake group, obtain cylindric dough, it is more crisp that this step is beneficial to the Portuguese Egg Tarts that the final obtained Portuguese egg tart skin of quick-frozen band small cup makes, but can not raw edge.

(5) preparation method of the Portuguese egg tart skin of a kind of quick-frozen band small cup provided by the invention, can by the order by merging of each component and each operating procedure synergy successively, the final obtained Portuguese egg tart skin of quick-frozen band small cup can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.

(6) preparation method of the Portuguese egg tart skin of a kind of quick-frozen band small cup provided by the invention, have preparation method simple, production cost is low, and can be applicable to the feature of large-scale production.

Detailed description of the invention

In order to make technical problem solved by the invention, technical scheme and beneficial effect clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.

Wherein, the star-spangled banner sheet shortening that the sheet oil that the present invention mentions is produced for Shenzhen Nanhai Grease Industrial (Chi Wan) Co., Ltd., or the south emigrant emperor board sheet agate fine jade beautiful jade being the very good grease Co., Ltd in Tianjin produces.

embodiment 1.

The Portuguese egg tart skin of a kind of quick-frozen band small cup, it comprises the component of following percentage by weight:

Wheat flour 49%

Margarine 6%

White granulated sugar 5%

Water 15%

Egg 5%

Sheet oil 20%.

Wherein, the oily star-spangled banner sheet shortening being Shenzhen Nanhai Grease Industrial (Chi Wan) Co., Ltd. and producing of the sheet of the present embodiment.

The preparation method of the Portuguese egg tart skin of above-mentioned a kind of quick-frozen band small cup, it comprises the following steps:

Step one, first time mixing: the wheat flour of formula ratio, white granulated sugar, water and egg mixer is first mixed 3min with the speed stirring at low speed of 100r/min, and then with the speed high-speed stirred of 300r/min mixing 6min, obtain the first dough;

Step 2, second time mixing: the margarine adding formula ratio in the first dough that step one is obtained, then first with the speed stirring at low speed 2min of 100r/min with mixer, then after the speed high-speed stirred 4min of 300r/min, obtain the second dough;

Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-35 DEG C to carry out IQF 30min, the central temperature to cuboid dough reaches-10 DEG C, obtains freezing flour-dough;

Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-18 DEG C carries out depositing 12h;

Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 2 DEG C carry out thawing 12h, obtain separating frozen dough;

Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 16 layers, obtain layers apart dough;

Step 13, IQF: after IQF 40min is carried out to the cold wind of the band small cup egg tart skin utilization-35 DEG C that step 12 obtains, carry out packaging warehouse-in and preserve, be i.e. the obtained Portuguese egg tart skin of quick-frozen band small cup.

The Portuguese egg tart skin of quick-frozen band small cup that the present embodiment is obtained, owing to passing through egg in formula, margarine, sheet oil, the synergy of white granulated sugar and water and wheat flour, and the specific percentage by weight of each component, especially the synergy of wheat flour, finally make the Portuguese Egg Tarts utilizing the Portuguese egg tart skin of this quick-frozen band small cup to make have to be not easy to collapse soft, crisp storage life limit for length, and can not the advantage of raw edge, wherein, the crisp pot-life of the Portuguese Egg Tarts utilizing the Portuguese egg tart skin of this quick-frozen band small cup to make can keep two days, namely fresh Portuguese Egg Tarts of coming out of the stove can keep not collapsing soft in two days.In addition, owing to containing egg and margarine in formula, the Portuguese Egg Tarts utilizing the Portuguese egg tart skin of this quick-frozen band small cup to make can be made also to have crisp feature, but can not raw edge.That is, utilize the Portuguese Egg Tarts that the Portuguese egg tart skin of this quick-frozen band small cup makes, both had crisp mouthfeel, when tasting, its egg tart skin can not be scattered, thus the clothes of the consumer that avoids making dirty.The preparation method of the Portuguese egg tart skin of this quick-frozen band small cup, can by the order by merging of each component and each operating procedure synergy successively, the final obtained Portuguese egg tart skin of quick-frozen band small cup can be made to have the advantage of storage life limit for length, pot-life can reach 180 days, and has soft, the crisp storage life limit for length and can not the advantage of raw edge of being not easy to collapse.

embodiment 2.

Wheat flour 45%

Margarine 2%

White granulated sugar 3%

Water 20%

Egg 5%

Sheet oil 25%.

Wherein, the sheet oil of the present embodiment is the south emigrant emperor board sheet agate fine jade beautiful jade that the very good grease Co., Ltd in Tianjin produces.

Step one, first time mixing: the wheat flour of formula ratio, white granulated sugar, water and egg mixer is first mixed 4min with the speed stirring at low speed of 80r/min, and then with the speed high-speed stirred of 280r/min mixing 7min, obtain the first dough;

Step 2, second time mixing: the margarine adding formula ratio in the first dough that step one is obtained, then first with the speed stirring at low speed 3min of 80r/min with mixer, then after the speed high-speed stirred 5min of 280r/min, obtain the second dough;

Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-40 DEG C to carry out IQF 50min, the central temperature to cuboid dough reaches-12 DEG C, obtains freezing flour-dough;

Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-22 DEG C carries out depositing 15h;

Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 5 DEG C carry out thawing 6h, obtain separating frozen dough;

Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 14 layers, obtain layers apart dough;

Step 13, IQF: after IQF 35min is carried out to the cold wind of the band small cup egg tart skin utilization-40 DEG C that step 12 obtains, carry out packaging warehouse-in and preserve, be i.e. the obtained Portuguese egg tart skin of quick-frozen band small cup.

embodiment 3.

Wheat flour 55%

Margarine 3%

White granulated sugar 3%

Water 17%

Egg 2%

Sheet oil 20%.

Step one, first time mixing: the wheat flour of formula ratio, white granulated sugar, water and egg mixer is first mixed 2min with the speed stirring at low speed of 120r/min, and then with the speed high-speed stirred of 320r/min mixing 5min, obtain the first dough;

Step 2, second time mixing: the margarine adding formula ratio in the first dough that step one is obtained, then first with the speed stirring at low speed 1min of 120r/min with mixer, then after the speed high-speed stirred 3min of 320r/min, obtain the second dough;

Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-30 DEG C to carry out IQF 35min, the central temperature to cuboid dough reaches-8 DEG C, obtains freezing flour-dough;

Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-19 DEG C carries out depositing 10h;

Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 8 DEG C carry out thawing 8h, obtain separating frozen dough;

Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 18 layers, obtain layers apart dough;

Step 13, IQF: after IQF 45min is carried out to the cold wind of the band small cup egg tart skin utilization-30 DEG C that step 12 obtains, carry out packaging warehouse-in and preserve, be i.e. the obtained Portuguese egg tart skin of quick-frozen band small cup.

embodiment 4.

Wheat flour 39%

Margarine 20%

White granulated sugar 3%

Water 15%

Egg 2%

Sheet oil 21%.

Step one, first time mixing: the wheat flour of formula ratio, white granulated sugar, water and egg mixer is first mixed 3.5min with the speed stirring at low speed of 90r/min, and then with the speed high-speed stirred of 290r/min mixing 6.5min, obtain the first dough;

Step 2, second time mixing: the margarine adding formula ratio in the first dough that step one is obtained, then first with the speed stirring at low speed 2.5min of 90r/min with mixer, then after the speed high-speed stirred 4.5min of 290r/min, obtain the second dough;

Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-34 DEG C to carry out IQF 45min, the central temperature to cuboid dough reaches-11 DEG C, obtains freezing flour-dough;

Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-20 DEG C carries out depositing 13h;

Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 3 DEG C carry out thawing 7h, obtain separating frozen dough;

Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 15 layers, obtain layers apart dough;

Step 13, IQF: after IQF 30min is carried out to the cold wind of the band small cup egg tart skin utilization-34 DEG C that step 12 obtains, carry out packaging warehouse-in and preserve, be i.e. the obtained Portuguese egg tart skin of quick-frozen band small cup.

embodiment 5.

Wheat flour 38%

Margarine 2%

White granulated sugar 20%

Water 16%

Egg 3%

Sheet oil 21%.

Step one, first time mixing: the wheat flour of formula ratio, white granulated sugar, water and egg mixer is first mixed 2.5min with the speed stirring at low speed of 110r/min, and then with the speed high-speed stirred of 310r/min mixing 5.5min, obtain the first dough;

Step 2, second time mixing: the margarine adding formula ratio in the first dough that step one is obtained, then first with the speed stirring at low speed 1.5min of 110r/min with mixer, then after the speed high-speed stirred 3.5min of 310r/min, obtain the second dough;

Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-33 DEG C to carry out IQF 40min, the central temperature to cuboid dough reaches-9 DEG C, obtains freezing flour-dough;

Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-21 DEG C carries out depositing 14h;

Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 4 DEG C carry out thawing 10h, obtain separating frozen dough;

Step 8, layers apart: utilize the bag pasta group driving crisp machine obtained to step 7 to open to 17 layers, obtain layers apart dough;

Step 13, IQF: after IQF 50min is carried out to the cold wind of the band small cup egg tart skin utilization-33 DEG C that step 12 obtains, carry out packaging warehouse-in and preserve, be i.e. the obtained Portuguese egg tart skin of quick-frozen band small cup.

embodiment 6.

Wheat flour 37%

Margarine 2%

White granulated sugar 4%

Water 35%

Egg 2%

Sheet oil 20%.

Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-32 DEG C to carry out IQF 33min, the central temperature to cuboid dough reaches-9 DEG C, obtains freezing flour-dough;

Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-22 DEG C carries out depositing 11h;

Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 6 DEG C carry out thawing 9h, obtain separating frozen dough;

Step 13, IQF: after IQF 38min is carried out to the cold wind of the band small cup egg tart skin utilization-32 DEG C that step 12 obtains, carry out packaging warehouse-in and preserve, be i.e. the obtained Portuguese egg tart skin of quick-frozen band small cup.

embodiment 7.

Wheat flour 39%

Margarine 3%

White granulated sugar 4%

Water 17%

Egg 15%

Sheet oil 22%.

Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-31 DEG C to carry out IQF 38min, the central temperature to cuboid dough reaches-8 DEG C, obtains freezing flour-dough;

Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-22 DEG C carries out depositing 14h;

Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 7 DEG C carry out thawing 11h, obtain separating frozen dough;

Step 13, IQF: after IQF 43min is carried out to the cold wind of the band small cup egg tart skin utilization-31 DEG C that step 12 obtains, carry out packaging warehouse-in and preserve, be i.e. the obtained Portuguese egg tart skin of quick-frozen band small cup.

embodiment 8.

Wheat flour 38%

Margarine 2%

White granulated sugar 3%

Water 15%

Egg 2%

Sheet oil 40%.

Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-38 DEG C to carry out IQF 42min, the central temperature to cuboid dough reaches-8 DEG C, obtains freezing flour-dough;

Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 4 DEG C carry out thawing 6.5h, obtain separating frozen dough;

Step 13, IQF: after IQF 37min is carried out to the cold wind of the band small cup egg tart skin utilization-38 DEG C that step 12 obtains, carry out packaging warehouse-in and preserve, be i.e. the obtained Portuguese egg tart skin of quick-frozen band small cup.

embodiment 9.

Wheat flour 46%

Margarine 5%

White granulated sugar 6%

Water 15%

Egg 7%

Sheet oil 21%.

Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-39 DEG C to carry out IQF 47min, the central temperature to cuboid dough reaches-8 DEG C, obtains freezing flour-dough;

Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-18 DEG C carries out depositing 13h;

Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 3 DEG C carry out thawing 7.5h, obtain separating frozen dough;

Step 13, IQF: after IQF 36min is carried out to the cold wind of the band small cup egg tart skin utilization-39 DEG C that step 12 obtains, carry out packaging warehouse-in and preserve, be i.e. the obtained Portuguese egg tart skin of quick-frozen band small cup.

embodiment 10.

Wheat flour 40%

Margarine 15%

White granulated sugar 3%

Water 16%

Egg 4%

Sheet oil 22%.

Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-35 DEG C to carry out IQF 50min, the central temperature to cuboid dough reaches-10 DEG C, obtains freezing flour-dough;

Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-21 DEG C carries out depositing 12h;

Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 2 DEG C carry out thawing 8.5h, obtain separating frozen dough;

embodiment 11.

Wheat flour 46%

Margarine 2%

White granulated sugar 3%

Water 15%

Egg 4%

Sheet oil 30%.

Step 5, freezes stock and puts: the storehouse of freezing that freezing flour-dough step 4 obtained is transferred to-22 DEG C carries out depositing 12h;

Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 2 DEG C carry out thawing 10.5h, obtain separating frozen dough;

Step 13, IQF: after IQF 48min is carried out to the cold wind of the band small cup egg tart skin utilization-35 DEG C that step 12 obtains, carry out packaging warehouse-in and preserve, be i.e. the obtained Portuguese egg tart skin of quick-frozen band small cup.

embodiment 12.

Wheat flour 40%

Margarine 3%

White granulated sugar 15%

Water 15%

Egg 5%

Sheet oil 22%.

Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-35 DEG C to carry out IQF 40min, the central temperature to cuboid dough reaches-10 DEG C, obtains freezing flour-dough;

Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 5 DEG C carry out thawing 11.5h, obtain separating frozen dough;

embodiment 13.

Wheat flour 37%

Margarine 2%

White granulated sugar 6%

Water 25%

Egg 2%

Sheet oil 28%.

Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-35 DEG C to carry out IQF 34min, the central temperature to cuboid dough reaches-10 DEG C, obtains freezing flour-dough;

Step 13, IQF: after IQF 46min is carried out to the cold wind of the band small cup egg tart skin utilization-35 DEG C that step 12 obtains, carry out packaging warehouse-in and preserve, be i.e. the obtained Portuguese egg tart skin of quick-frozen band small cup.

embodiment 14.

Wheat flour 45%

Margarine 3%

White granulated sugar 4%

Water 16%

Egg 12%

Sheet oil 20%.

Step 4, IQF: after cuboid dough step 3 obtained utilizes the cold wind of-35 DEG C to carry out IQF 36min, the central temperature to cuboid dough reaches-10 DEG C, obtains freezing flour-dough;

Step 6, thaw: by freeze in step 5 stock put after the freezing flour-dough fresh-keeping warehouse that is transferred to 3 DEG C carry out thawing 11.5h, obtain separating frozen dough;

Finally should be noted that; above embodiment is only in order to illustrate technical scheme of the present invention; but not limiting the scope of the invention; although done to explain to the present invention with reference to preferred embodiment; those of ordinary skill in the art is to be understood that; can modify to technical scheme of the present invention or equivalent replacement, and not depart from essence and the scope of technical solution of the present invention.

Claims

1. the Portuguese egg tart skin of quick-frozen band small cup, is characterized in that: it comprises the component of following percentage by weight:

Wheat flour 35% ~ 55%

Margarine 2% ~ 20%

White granulated sugar 3% ~ 20%

Water 15% ~ 35%

Egg 2% ~ 15%

Sheet oil 20% ~ 40%.

2. the Portuguese egg tart skin of a kind of quick-frozen band small cup according to claim 1, is characterized in that: it comprises the component of following percentage by weight:

Wheat flour 35% ~ 45%

Margarine 5% ~ 15%

White granulated sugar 5% ~ 15%

Water 15% ~ 25%

Egg 5% ~ 12%

Sheet oil 20% ~ 30%.

3. the Portuguese egg tart skin of a kind of quick-frozen band small cup according to claim 1, is characterized in that: it comprises the component of following percentage by weight:

Wheat flour 49%

Margarine 6%

White granulated sugar 5%

Water 15%

Egg 5%

Sheet oil 20%.

4. the preparation method of the Portuguese egg tart skin of a kind of quick-frozen band small cup described in claims 1 to 3 any one, is characterized in that: it comprises the following steps:

5. the preparation method of the Portuguese egg tart skin of a kind of quick-frozen band small cup according to claim 4, is characterized in that: in described step one, and the speed of described stirring at low speed is 80r/min ~ 120r/min, and the time of described stirring at low speed mixing is 2min ~ 4min; The speed of described high-speed stirred is 280r/min ~ 320r/min, and the time of described high-speed stirred mixing is 5min ~ 7min.

6. the preparation method of the Portuguese egg tart skin of a kind of quick-frozen band small cup according to claim 4, is characterized in that: in described step 2, and the speed of described stirring at low speed is 80r/min ~ 120r/min, and the time of described stirring at low speed mixing is 1min ~ 3min; The speed of described high-speed stirred is 280r/min ~ 320r/min, and the time of described high-speed stirred mixing is 3min ~ 5min.

7. the preparation method of the Portuguese egg tart skin of a kind of quick-frozen band small cup according to claim 4, it is characterized in that: in described step 4, after utilizing the cold wind of-40 DEG C ~-30 DEG C to carry out IQF 30min ~ 50min in cuboid dough obtained for step 3, central temperature to cuboid dough reaches-12 DEG C ~-8 DEG C, obtains freezing flour-dough.

8. the preparation method of the Portuguese egg tart skin of a kind of quick-frozen band small cup according to claim 4, is characterized in that: in described step 5, is carried out depositing 10h ~ 15h in the storehouse of freezing that the freezing flour-dough that step 4 is obtained is transferred to-18 DEG C ~-22 DEG C;

9. the preparation method of the Portuguese egg tart skin of a kind of quick-frozen band small cup according to claim 4, is characterized in that: in described step 8, utilizes the bag pasta group driving crisp machine obtained to step 7 to open to ten four to ten eight layers, obtains layers apart dough.

10. the preparation method of the Portuguese egg tart skin of a kind of quick-frozen band small cup according to claim 4, it is characterized in that: in described step 13, after the band small cup egg tart skin obtained to step 12 utilizes the cold wind of-40 DEG C ~-30 DEG C to carry out IQF 30min ~ 50min, carry out packaging warehouse-in to preserve, i.e. the obtained Portuguese egg tart skin of quick-frozen band small cup.