CN107811016A - A kind of preparation method of ginkgo nut Egg Tarts - Google Patents
A kind of preparation method of ginkgo nut Egg Tarts Download PDFInfo
- Publication number
- CN107811016A CN107811016A CN201711130567.0A CN201711130567A CN107811016A CN 107811016 A CN107811016 A CN 107811016A CN 201711130567 A CN201711130567 A CN 201711130567A CN 107811016 A CN107811016 A CN 107811016A
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- CN
- China
- Prior art keywords
- ginkgo nut
- egg
- kernel
- skin
- ginkgo
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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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Classifications
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- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
Abstract
The invention discloses a kind of preparation method of ginkgo nut Egg Tarts, ginkgo nut is combined with common Egg Tarts by unique means, and through overbaking, so that the ginkgo nut Egg Tarts made combines ginkgo nut and common Egg Tarts, environmental protective hygienic food is made, there is both nutritive values；Outward appearance is golden yellow, has strong milk and ginkgo fruit flavor, and entrance is fragrant and sweet, and ginkgo nut has splendid taste, commercially welcome by consumer very much after past hardship detoxification.
Description
Technical field
The invention belongs to the preparation method of food processing technology field, more particularly to Egg Tarts.
Background technology
With the rapid development of economy, the living standard of people greatly improves, operating pressure increasingly increases, to the pure of food
The requirement of natural sex, security, trophism etc. also more and more higher.Ginkgo is also known as gingko, be collect nutrition, medicinal, health care in
The precious fruit of the whole body, the giant Buddha of especially Taixing refer to ginkgo, even more come out top, well-known and generation.Develop this brand product
It is extremely urgent, benefit the nation and the people.Ginkgo contains abundant nutrient, has high medical value,《Compendium of Materia Medica》Middle morning has
Record.According to modern medicine study, ginkgo also has unobstructed softening blood vessel, improves cerebral function, protects liver, reduces the rhythm of the heart not
Together, fatefulue bronchoconstriction and other effects in allergic reaction is prevented.In daily life, the eating method of gingko is a lot, but
It is edible extremely inconvenient, instant purpose i.e. can not be realized.Egg Tarts has very because the delicious food of uniqueness is welcome by consumer
Big market, but common Egg Tarts raw material is mostly the additives such as high sugared high heat, lack the vitamin of needed by human body and a variety of
Trace element.
The content of the invention
This realistic problem being mostly deficient in vitamin with various trace elements for the common Egg Tarts raw material produced at present,
A kind of new ginkgo nut Egg Tarts of addition containing a variety of micro elements needed by human and vitamin and preparation method thereof is provided, will be roasting
Ginkgo nut flavor is combined with Egg Tarts, and environmental protective hygienic food is made, is more welcome by consumer.
The present invention technical solution be：A kind of preparation method of ginkgo nut Egg Tarts, it is characterised in that including following step
Suddenly：A, egg tart skin makes：Rye meal and natural cream are rolled into a mass by kneading, are put into freshness protection package, beat roll be pressed into it is rectangular thin
Piece, the crisp heart is made and is placed on refrigerating chamber 20,30 minutes；Remaining rye meal, oatmeal, wheat germ powder, vegetable oil are poured into container, so
After be slowly added to clear water, with into soft smooth dough, then wrap relaxation 30 minutes under preservative film normal temperature；Taken out from refrigerating chamber
The crisp heart, the dough to have relaxed is rolled into rectangularity flour cake with rolling pin, size is 3 times of the crisp heart, and the crisp heart is placed on centre, Ran Houjin
Repeatedly folded stone roller obtains egg tart skin to row；B, egg tart liquid makes：Milk, whipping cream, condensed milk and sucrose are placed in pannikin, with small fire plus
Heat, heat while stirring, from fire when being melted to sucrose, slightly cool, add yolk, be lightly well mixed with egg-whisk, noted
Meaning not beaten fiercely, in order to avoid whipping cream is beaten to foaming, removed wherein impurity, obtained flogging water with dusting cover net filtration once；c、
Ginkgo nut makes：1. the ginkgo nut for removing crust is cleaned, floating fruit debris is removed, is put into pot, adds boiled boiling to six
Layer is ripe, pulls out and dries, shell is sloughed with hulling machine；2. the kernel for sloughing shell is put into pot, 1% sodium carbonate is added, 90
Boil at a temperature of DEG C, and slowly stirred with stainless steel filter spoon, until more than 95% kernel sloughs clothing skin, all pull out, sort out band clothing skin
Kernel and underproof kernel, the kernel with clothing skin is laid in plastic crate, kernel clothing skin is washed away with giant；3. will
All kernels for sloughing clothing skin are put into pot, and boiling 10 minutes, fully dry after taking the dish out of the pot at a temperature of 95 DEG C；4. by 1% salt
Water and 1% sodium carbonate liquor are mixed into mixed solution, the kernel after drying, and put into mixed solution immersion 48 hours, per 4-
Stir once within 5 hours, pull out after 48 hours and cleaned with clear water, dried after cleaning, remove the bitter taste and toxicity of kernel；5. by kernel
Add in soup spice, soaked 2 hours at a temperature of 70 DEG C；6. ginkgo nut is pulled out, bulk is diced；D, step a is made
Egg tart skin be put into Egg Tarts mould, after then egg tart liquid is poured on egg tart skin, be put into baking box and toast 5 at 220~230 DEG C
~10 minute, then ginkgo fruit block is sprinkling upon on Egg Tarts and continues 15~20min of baking, you can.
The soup spice major ingredient is prepared by following raw materials in part by weight：Chinese prickly ash 1-3 parts, black pepper 1-3 parts, white pepper
1-3 parts, extra dry red wine point pepper 1-3 parts, fine salt 1-3 parts, anistree 1-3 parts, cloves 1-3 parts, banksia rose 1-3 parts, murraya paniculataJack 1-3 parts,
Cassia bark 1-3 parts, root of Dahurain angelica 1-3 parts, brigand 1-3 parts, Radix Angelicae Sinensis 1-3 parts, tsaoko 1-3 parts, spiceleaf 1-3 parts, fennel 1-3 parts, husky ginger 1-3
Part, fresh ginger 1-3 parts, fresh orange peel 1-3 parts, matrimony vine 1-3 parts, radix glycyrrhizae 1-3 parts, cassia bark 1-3 parts, white sugar 3-6 parts, honey element 1-
3 parts, A Siba sweetness 1-3 parts, monosodium glutamate 1-3 parts；Above-mentioned parts by weight major ingredient is brewed into soup spice.
Further, wheat germ powder, rye meal, oatmeal, natural cream, vegetable oil and clear water in egg tart skin described in step a
Weight ratio be 1:10:1.5:6.2:0.13:2.5~4.
Yet further, the weight ratio of condensed milk in egg tart liquid described in step b, whipping cream, milk, yolk and sucrose is 1:
10:13:5:4。
Yet further, the product of ginkgo nut block described in step c is 5~25 cubic centimetres, so that ginkgo nut passes through
It is more fragrant after baking, there is more preferable mouthfeel.
After above technical scheme, the beneficial effect that the present invention reaches is：Ginkgo nut contains abundant mineral matter, dimension life
Plain C, vitamin E, riboflavin, Hu Luosu, carotenoid, anthocyanidin and amino acid, gingko alcohol etc., there is very high eat
Value, can be with restraining and sterilizing bacteria, disease of dispelling cough-relieving, waterlogging-resistant suppression worm, check with turbidity and reduction serum cholesterol, can reduce lipid peroxidation
Level, freckle is reduced, skin of moistening, beautiful appearance, and food containing gingko almond contains slightly poisonous material, by going hardship to go food containing gingko almond
Poison, become Fei Weibao, it is simple and convenient efficient, it is effectively improved the utilization rate of this precious resources of ginkgo.Compared with prior art,
The ginkgo nut Egg Tarts that the present invention makes combines ginkgo nut and common Egg Tarts, and environmental protective hygienic food is made, and has both
Nutritive value；Outward appearance is golden yellow, has strong milk and ginkgo fruit flavor, entrance is fragrant and sweet, ginkgo nut shape after overbaking
It is crisp into inner tender skin, there is splendid taste, commercially welcome by consumer very much.
Embodiment
The present invention is further described below.
Stock：
Flog leather material：200 grams of rye meal, 30 grams of oatmeal, 20 grams of wheat germ powder, 124 grams of natural cream, 2.6 grams of vegetable oil, clear water
75 grams.
Flog water material：150 grams of whipping cream, 195 grams of milk, 15 grams of condensed milk, 70 grams of yolk, 60 grams of sucrose.
Prepare：
1) preparation of skin blank is flogged：
Take 90 grams of rye meals to be rolled into a mass by kneading with 124 grams of natural creams, be put into freshness protection package, beat to roll and be pressed into thin slice, the crisp heart is made,
It is placed on refrigerating chamber 20,30 minutes；By 110 grams of rye meal, 30 grams of oatmeal, 20 grams of wheat germ powder, 2.6 grams of vegetable oil, one is poured into
Bulk container, clear water is little by little added, with into soft smooth dough, then wrap preservative film and relax 30 minutes at normal temperatures；From
Refrigerating chamber takes out the crisp heart, and the dough to have relaxed is rolled into rectangularity flour cake with rolling pin, is probably the size of crisp 3 times of the heart.It will roll
The thin crisp heart is placed on centre, and crisp pericardium is got up to clutch edge with flour cake as folding up a quit.Dough sheet is gently beaten with rolling pin
Surface, roll be as thin as 0.5cm thickness again, both sides gently beat dough sheet table with rolling pin toward middle doubling, two to middle doubling
Face, roll again be as thin as 0. 5cm thickness, repetition beat roll it is thin by 2,3 times；The dough sheet for rolling thin for the last time is rolled, the roll spooled
Wrap preservative film, put and relax 20,30 minutes at normal temperatures, formed modulate flog skin blank, it is standby.
2) preparation of water is flogged
195 grams of milk, 150 grams, 15 grams condensed milk of whipping cream and 60 grams of sucrose are placed in pannikin, heated with small fire, in heating
Stirring, from fire when being melted to sucrose, slightly cools, adds 75 grams of yolk, be lightly well mixed with egg-whisk, is careful not to violent
Strong whipping, in order to avoid whipping cream is beaten to foaming；With dusting cover net filtration once, wherein impurity is removed, obtains flogging water.
3) Egg Tarts appearance（Egg Tarts base）：
To be sprinkled into mould a little rye meal it is applied after pour out unnecessary flour；
It is cut into the skin blank volume of flogging to have relaxed by knife piece, rolls into musculus cutaneus and be put into mould and gently press, is allowed to make a gift of conjunction and forms basin shape；Pinch
Good tower flesh side, which is loaded onto, flogs water and forms Egg Tarts base, and the loadings for flogging water are that capacity is very likely in basin shape.
4) preparation of ginkgo fruit block
1. the ginkgo nut for removing crust is cleaned, remove floating fruit debris, be put into pot, add boiled boiling to six layers it is ripe, drag for
Go out to dry, shell is sloughed with hulling machine；2. the kernel for sloughing shell is put into pot, 1% sodium carbonate is added, in 90 DEG C of temperature
Under boil, and slowly stirred with stainless steel filter spoon, until more than 95% kernel sloughs clothing skin, all pull out, sort out the kernel with clothing skin
With underproof kernel, the kernel with clothing skin is laid in plastic crate, kernel clothing skin is washed away with giant；3. will be all de-
The kernel of clothing skin is gone to put into pot, boiling 10 minutes, fully dry after taking the dish out of the pot at a temperature of 95 DEG C；4. by 1% salt solution and 1%
Sodium carbonate liquor be mixed into mixed solution, the kernel after drying, put into mixed solution immersion 48 hours, turn within every 4 hours
It is dynamic once to pull out after 48 hours and cleaned with clear water, dried after cleaning, remove the bitter taste and toxicity of kernel；Adjusted 5. kernel is added
In taste soup stock, soaked 2 hours at a temperature of 70 DEG C；6. ginkgo nut is pulled out, the cubic block of length of side 4cm or so size is cut into.
5) bake and bank up with earth
First start baking box, oven cavity is preheated 10 minutes at 220 DEG C, Egg Tarts base is then put into 220 DEG C of degree of baking box and bakes and banks up with earth 6 points
Clock, the ginkgo fruit block for sprinkling appropriate amount is then taken out, continue baking 18 minutes.
6）Described 4）Soup spice major ingredient 5. described is prepared by following raw materials in part by weight in step：It is 2 parts of Chinese prickly ash, black
2 parts of pepper, 2 parts of white pepper, 2 parts of extra dry red wine point pepper, 2 parts of fine salt, anistree 2 parts, 2 parts of cloves, 2 parts of the banksia rose, 2 parts of murraya paniculataJack,
It is 2 parts of cassia bark, 2 parts of the root of Dahurain angelica, 2 parts of brigand, 2 parts of Radix Angelicae Sinensis, 2 parts of tsaoko, 2 parts of spiceleaf, 2 parts of fennel, 2 parts of husky ginger, 2 parts of fresh ginger, fresh
2 parts of tangerine peel, 2 parts of matrimony vine, 2 parts of radix glycyrrhizae, 2 parts of cassia bark, 2 parts of white sugar, 2 parts of honey element, A Siba sweet 2 parts, 2 parts of monosodium glutamate；Will
Above-mentioned parts by weight major ingredient is brewed into soup spice.
The ginkgo nut Egg Tarts color and luster made by the above method is golden yellow, has strong milk and ginkgo fruit flavor,
Entrance is fragrant and sweet, ginkgo nut in being formed after overbaking tender skin it is crisp, there is splendid taste.
Claims (4)
1. a kind of preparation method of ginkgo nut Egg Tarts, it is characterised in that comprise the following steps：
A, egg tart skin makes：Rye meal and natural cream are rolled into a mass by kneading, are put into freshness protection package, beat roll be pressed into it is rectangular thin
Piece, the crisp heart is made and is placed on refrigerating chamber 20,30 minutes；Remaining rye meal, oatmeal, wheat germ powder, vegetable oil are poured into container, so
After be slowly added to clear water, with into soft smooth dough, then wrap relaxation 30 minutes under preservative film normal temperature；Taken out from refrigerating chamber
The crisp heart, the dough to have relaxed is rolled into rectangularity flour cake with rolling pin, size is 3 times of the crisp heart, and the crisp heart is placed on centre, Ran Houjin
Repeatedly folded stone roller obtains egg tart skin to row；
B, egg tart liquid makes：Milk, whipping cream, condensed milk and sucrose are placed in pannikin, heated with small fire, is heated while stirring,
From fire when being melted to sucrose, slightly cool, add yolk, be lightly well mixed with egg-whisk, be careful not to fiercely beat, with
Exempt to beat whipping cream to foaming, remove wherein impurity, obtain flogging water with dusting cover net filtration once；
C, ginkgo nut makes：1. the ginkgo nut for removing crust is cleaned, floating fruit debris is removed, is put into pot, adds boiled water
Boil to six layers it is ripe, pull out and dry, shell is sloughed with hulling machine；2. the kernel for sloughing shell is put into pot, 1% carbonic acid is added
Sodium, boil at a temperature of 90 DEG C, and slowly stirred with stainless steel filter spoon, until more than 95% kernel sloughs clothing skin, all pull out, pick
Go out the kernel with clothing skin and underproof kernel, the kernel with clothing skin is laid in plastic crate, kernel is washed away with giant
Clothing skin；3. all kernels for sloughing clothing skin are put into pot, boiling 10 minutes, fully dry after taking the dish out of the pot at a temperature of 95 DEG C；
4. 1% salt solution and 1% sodium carbonate liquor are mixed into mixed solution, the kernel after drying, put and soaked into mixed solution
48 hours, stirred once per 4-5 hours, pull out after 48 hours and cleaned with clear water, dried after cleaning；5. kernel is added into seasoning soup
In material, soaked 2 hours at a temperature of 70 DEG C；6. ginkgo nut is pulled out, bulk is diced；
D, egg tart skin made from step a is put into Egg Tarts mould, after then egg tart liquid is poured on egg tart skin, is put into baking box and exists
Toasted 5~10 minutes at 220~230 DEG C, then ginkgo fruit block be sprinkling upon on Egg Tarts and continues 15~20min of baking, you can.
2. according to the preparation method of ginkgo nut Egg Tarts described in claim l, it is characterised in that：Wheat germ in egg tart skin described in step a
Powder, rye meal, oatmeal, natural cream, the weight ratio of vegetable oil and clear water are 1:10:1.5:6.2:0.13:2.5~4.
3. according to the preparation method of ginkgo nut Egg Tarts described in claim l, it is characterised in that：Condensed milk in egg tart liquid described in step b,
Whipping cream, milk, the weight ratio of yolk and sucrose are 1:10:13:5:4.
4. according to the preparation method of ginkgo nut Egg Tarts described in claim l, it is characterised in that：Ginkgo nut block described in step c
Product is 5~25 cubic centimetres.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711130567.0A CN107811016A (en) | 2017-11-15 | 2017-11-15 | A kind of preparation method of ginkgo nut Egg Tarts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711130567.0A CN107811016A (en) | 2017-11-15 | 2017-11-15 | A kind of preparation method of ginkgo nut Egg Tarts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107811016A true CN107811016A (en) | 2018-03-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711130567.0A Pending CN107811016A (en) | 2017-11-15 | 2017-11-15 | A kind of preparation method of ginkgo nut Egg Tarts |
Country Status (1)
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140099414A1 (en) * | 2012-10-08 | 2014-04-10 | Alice Chang | Ready-to-eat cold egg tarts with ingredients |
| CN104365769A (en) * | 2014-11-14 | 2015-02-25 | 泰兴市一鸣生物制品有限公司 | Method for making banana egg tart |
| CN107173770A (en) * | 2017-06-10 | 2017-09-19 | 扬州工业职业技术学院 | A kind of ginkgo nutritional sauce and preparation method thereof |
-
2017
- 2017-11-15 CN CN201711130567.0A patent/CN107811016A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140099414A1 (en) * | 2012-10-08 | 2014-04-10 | Alice Chang | Ready-to-eat cold egg tarts with ingredients |
| CN104365769A (en) * | 2014-11-14 | 2015-02-25 | 泰兴市一鸣生物制品有限公司 | Method for making banana egg tart |
| CN107173770A (en) * | 2017-06-10 | 2017-09-19 | 扬州工业职业技术学院 | A kind of ginkgo nutritional sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 林祁，等: "《中国野菜野果的识别与利用-野果卷》", 31 January 2017, 河南科学技术出版社 * |
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Application publication date: 20180320 |
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