CN110150357A - A kind of Egg Tarts processing technology - Google Patents
A kind of Egg Tarts processing technology Download PDFInfo
- Publication number
- CN110150357A CN110150357A CN201910402164.XA CN201910402164A CN110150357A CN 110150357 A CN110150357 A CN 110150357A CN 201910402164 A CN201910402164 A CN 201910402164A CN 110150357 A CN110150357 A CN 110150357A
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- Prior art keywords
- egg
- grams
- kilograms
- slurry
- processing technology
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of Egg Tarts processing technologys, are made of short material, egg slurry, cladding, wherein short material: 500 grams of flour, 1 kilogram of butter；Egg slurry: 1.5 kilograms of antierythrite, 1.5 kilograms of egg, 1.5 kilograms of water；Cladding: 1 kilogram of flour, 200 grams of egg, 100 grams of water；Processing technology is as follows: liquefaction is crisp；Egg slurry processed；Base；Molding；Baking；The beneficial effects of the present invention are: antierythrite is suitble to diabetes patient; and it is able to suppress the metabolism of oral bacteria; prevent the generation of decayed tooth; antierythrite empty calory and easy digestion; antierythrite replaces white granulated sugar; so that the disease incidence of decayed tooth is effectively reduced in children when eating Egg Tarts, there is important protective effect to children's health.
Description
Technical field
The invention belongs to Egg Tarts processing technique fields, and in particular to a kind of Egg Tarts processing technology.
Background technique
Egg Tarts is a kind of pies that fillings is made into egg slurry；Way is cake skin to be put into the cake mould of roundlet peviform,
It is subsequently poured into the egg slurry mixed by granulated sugar and egg, is then placed in oven；The Egg Tarts outer layer baked is crisp skin of flogging, interior
Layer then solidifies egg slurry for fragrant and sweet yellow.
However existing Egg Tarts remains some unreasonable factors in processing, existing Egg Tarts is deposited in processing
In the deficiency of following aspect:
1. being added with white granulated sugar, diabetic be easy to cause the raising of blood glucose after taking；
2. Egg Tarts is liked since in good taste and nutritive value is abundant by children, children overeat Egg Tarts, are easy to increase
Add the disease incidence of decayed tooth.
Summary of the invention
The purpose of the present invention is to provide a kind of Egg Tarts processing technologys, to solve mentioned above in the background art be added with
White granulated sugar, diabetic be easy to cause the raising of blood glucose after taking；Egg Tarts due in good taste and nutritive value it is abundant by
Children's likes, and children overeat Egg Tarts, is easy to increase the disease incidence problem of decayed tooth.
To achieve the above object, the invention provides the following technical scheme: a kind of Egg Tarts processing technology, by short material, egg slurry,
Cladding composition, wherein
Short material: 500 grams of flour, 1 kilogram of butter；
Egg slurry: 1.5 kilograms of antierythrite, 1.5 kilograms of egg, 1.5 kilograms of water；
Cladding: 1 kilogram of flour, 200 grams of egg, 100 grams of water；
Processing technology is as follows:
Step 1: liquefaction is crisp: by 500 grams of flour with dissolve butter and mix thoroughly, rub through into short；
Step 2: egg processed slurry: by 1.5 kilograms of antierythrite plus 750 grams of water, being burnt into syrup, then plus 750 grams of cold water stir evenly,
1.5 kilograms of egg are suddenly entered in syrup, egg slurry is stirred into；
Step 3: base: by 1 kilogram of flour, 200 grams of egg, water is added to rub up to tack-free, then prepared by short step 1
Short be packed in, rolled with rolling pin thin, then be folded in half into four layers, then roll thin, so repeated folding three times, roll into thin skin, it is quiet
It sets；
Step 4: molding: being put into biscuit in dish-shaped mould, pours into the egg slurry of step 2 preparation；
Step 5: it baking: is sent into oven and bakes.
As a preferred technical solution of the invention, in the step 3, rolling pin rolls thin 1 cm thick.
As a preferred technical solution of the invention, in the step 3, repeats folding three times, roll into 0.3 centimetre
Thick thin skin stands 20 minutes.
As a preferred technical solution of the invention, in the step 4, pours into egg slurry and be attached to 7 points completely.
As a preferred technical solution of the invention, in the step 5, it is sent into oven and is dried with 200-220 degrees Celsius
Roasting 25-30 minutes.
Compared with prior art, the beneficial effects of the present invention are:
Antierythrite is suitble to diabetes patient, and is able to suppress the metabolism of oral bacteria, prevents the generation of decayed tooth, red
Moss sugar alcohol empty calory and easy digestion, antierythrite is instead of white granulated sugar, so that decayed tooth is effectively reduced when eating Egg Tarts in children
Disease incidence has important protective effect to children's health.
Detailed description of the invention
Fig. 1 is process flow chart of the invention.
Specific embodiment
Embodiment 1
A kind of Egg Tarts processing technology is made of short material, egg slurry, cladding, wherein
Short material: 500 grams of flour, 1 kilogram of butter；
Egg slurry: 1.5 kilograms of antierythrite, 1.5 kilograms of egg, 1.5 kilograms of water；
Cladding: 1 kilogram of flour, 200 grams of egg, 100 grams of water；
Processing technology includes the following steps:
Step 1: liquefaction is crisp: by 500 grams of flour with dissolve butter and mix thoroughly, rub through into short；
Step 2: egg processed slurry: by 1.5 kilograms of antierythrite plus 750 grams of water, being burnt into syrup, then plus 750 grams of cold water stir evenly,
1.5 kilograms of egg are suddenly entered in syrup, egg slurry is stirred into；
Step 3: base: by 1 kilogram of flour, 200 grams of egg, water is added to rub up to tack-free, then prepared by short step 1
Short be packed in, roll thin 1 cm thick with rolling pin, then be folded in half into four layers, then roll it is thin, so repeat folding three times, roll into
The thin skin of 0.3 cm thick stands 20 minutes, and otherwise flogging in skin cooking process seriously to bounce back, and causes egg slurry to overflow, function loses one
Basket for holding earth；
Step 4: molding: being put into biscuit in dish-shaped mould, pours into the egg slurry of step 2 preparation, 7 points is attached to completely, because flogging
Skin can expand after baking, so egg slurry only needs to be attached to 7 points completely；
Step 5: it baking: is sent into oven and is baked 30 minutes with 200 degrees Celsius.
Antierythrite is four carbon polyol class compounds of white crystals, and chemical name is Erythritol, molecule
Formula is C4H10O4, molecular weight 122.12,126 DEG C of fusing point, 329~331 DEG C of boiling point, heat of solution -97.4J/g, and chemical property
Similar with the sugar alcohols such as D-sorbite, mannitol and xylitol, antierythrite is used as functional sweet tea as other polyalcohols
Taste agent is suitble to diabetes patient, and is able to suppress the metabolism of oral bacteria, prevents the generation of decayed tooth, not with other sugar alcohols
It is with place, antierythrite empty calory and easy digestion, antierythrite is instead of white granulated sugar, so that children have when eating Egg Tarts
Effect reduces the disease incidence of decayed tooth, there is important protective effect to children's health.
Embodiment 2
Embodiment 2 and the processing technology of embodiment 1 are substantially the same, and difference is: in step 5, being sent into oven and taken the photograph with 210
Family name's degree bakes 28 minutes.
Embodiment 3
Embodiment 3 and the processing technology of embodiment 1 are substantially the same, and difference is: in step 5, being sent into oven and taken the photograph with 220
Family name's degree bakes 25 minutes.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of Egg Tarts processing technology, which is characterized in that be made of short material, egg slurry, cladding, wherein
Short material: 500 grams of flour, 1 kilogram of butter；
Egg slurry: 1.5 kilograms of antierythrite, 1.5 kilograms of egg, 1.5 kilograms of water；
Cladding: 1 kilogram of flour, 200 grams of egg, 100 grams of water；
Processing technology is as follows:
Step 1: liquefaction is crisp: by 500 grams of flour with dissolve butter and mix thoroughly, rub through into short；
Step 2: egg processed slurry: by 1.5 kilograms of antierythrite plus 750 grams of water, being burnt into syrup, then plus 750 grams of cold water stir evenly, by egg
1.5 kilograms suddenly enter in syrup, stir into egg slurry；
Step 3: base: by 1 kilogram of flour, 200 grams of egg, water is added to rub up to tack-free, then prepared by short step 1 oil
Shortcake is packed in, and is rolled with rolling pin thin, then is folded in half into four layers, then rolls thin, so repeats folding three times, rolls into thin skin, stands；
Step 4: molding: being put into biscuit in dish-shaped mould, pours into the egg slurry of step 2 preparation；
Step 5: it baking: is sent into oven and bakes.
2. a kind of Egg Tarts processing technology according to claim 1, it is characterised in that: in the step 3, rolling pin is rolled thin by 1
Cm thick.
3. a kind of Egg Tarts processing technology according to claim 1, it is characterised in that: in the step 3, repeat folding three
It is secondary, the thin skin of 0.3 cm thick is rolled into, stands 20 minutes.
4. a kind of Egg Tarts processing technology according to claim 1, it is characterised in that: in the step 4, pour into egg slurry dress
It is full to 7 points.
5. a kind of Egg Tarts processing technology according to claim 1, it is characterised in that: in the step 5, be sent into oven with
200-220 degrees Celsius baking 25-30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910402164.XA CN110150357A (en) | 2019-05-15 | 2019-05-15 | A kind of Egg Tarts processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910402164.XA CN110150357A (en) | 2019-05-15 | 2019-05-15 | A kind of Egg Tarts processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110150357A true CN110150357A (en) | 2019-08-23 |
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ID=67634823
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910402164.XA Pending CN110150357A (en) | 2019-05-15 | 2019-05-15 | A kind of Egg Tarts processing technology |
Country Status (1)
| Country | Link |
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| CN (1) | CN110150357A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430730A (en) * | 2014-11-19 | 2015-03-25 | 周茂伟 | Egg tart making method |
| CN104472639A (en) * | 2014-12-22 | 2015-04-01 | 陈晨 | Sugar-free egg tart |
| CN109924266A (en) * | 2017-12-18 | 2019-06-25 | 丰益(上海)生物技术研发中心有限公司 | Yoghourt fat or oil composition and preparation method thereof |
-
2019
- 2019-05-15 CN CN201910402164.XA patent/CN110150357A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430730A (en) * | 2014-11-19 | 2015-03-25 | 周茂伟 | Egg tart making method |
| CN104472639A (en) * | 2014-12-22 | 2015-04-01 | 陈晨 | Sugar-free egg tart |
| CN109924266A (en) * | 2017-12-18 | 2019-06-25 | 丰益(上海)生物技术研发中心有限公司 | Yoghourt fat or oil composition and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘江汉主编: "《焙烤工业实用手册》", 31 May 2003, 中国轻工业出版社 * |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190823 |
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| WD01 | Invention patent application deemed withdrawn after publication |