CN111034765A - Coarse grain salted egg yolk crisp and preparation method thereof - Google Patents

Abstract

The invention discloses a coarse grain salted egg yolk crisp which is prepared from the following raw materials in parts by weight: 5-50 parts of sorghum powder and high gluten flour mixed powder, 5-25 parts of soybean powder, 1-20 parts of peanut oil, 2-10 parts of xylitol, 20-50 parts of lard oil, 30-160 parts of stuffing and 1-20 parts of water. The invention also provides a preparation method of the coarse grain salted egg yolk crisp, which mainly comprises the following process flows of: weighing raw materials, preparing dough, wrapping lard, pressing flour, opening crisp, filling, forming, brushing egg liquid, baking, cooling and packaging. The raw materials are simple and easy to obtain, the prepared coarse grain salted egg yolk cookie contains well-graded multilayer stuffing, the outer skin layer is compact and crisp, the stuffing is soft and tender and is not sweet, and the cookie has pure taste and is fragrant and not greasy; meanwhile, the invention adopts semi-mechanical production, thereby reducing the working strength, improving the production efficiency and ensuring that the quality of the coarse grain salted egg yolk crisp is easy to keep consistent.

Description

Coarse grain salted egg yolk crisp and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a coarse grain salted egg yolk crisp and a preparation method thereof.

Background

The present coarse grain salted yolk shortbread is made up by using flour, salted yolk, white sugar and partial filling material as main raw material through the processes of proportioning, uniformly stirring, kneading to obtain dough, flattening into sheet, filling material, baking in oven so as to obtain the invented product with rich nutrients and crisp taste. However, the conventional coarse grain salted egg yolk crisp has sweet taste and is not suitable for diabetics or people with high blood sugar.

Disclosure of Invention

The purpose of the invention is as follows: aiming at the problems, the invention provides the coarse grain salted egg yolk crisp which is sugar-free, easy to process, rich in taste and convenient to eat, and the aims of reducing the working strength, improving the efficiency and keeping the quality consistent are fulfilled by adopting semi-mechanized small-batch production.

In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:

the coarse grain salted egg yolk crisp cake is prepared from the following raw materials in parts by weight: 5-50 parts of sorghum flour and high gluten flour mixed powder, 5-25 parts of soybean flour, 1-20 parts of butter, 2-10 parts of xylitol, 20-50 parts of lard, 30-160 parts of stuffing, 1-20 parts of water.

Preferably, the coarse grain salted egg yolk crisp cake is prepared from the following raw materials in parts by weight: 15-25 parts of sorghum powder and high gluten flour mixed powder, 8-15 parts of soybean powder, 10-20 parts of peanut oil, 2-10 parts of xylitol, 20-50 parts of lard oil, 55-120 parts of stuffing, 0.01-0.05 part of food additive and 3-8 parts of water.

Preferably, the preparation method of the lard oil comprises the following steps:

(1) mixing peanut oil and soybean meal according to a weight ratio of 1: 1-3, weighing the materials for later use;

(2) firstly, putting the weighed peanut oil into a flour-making machine, stirring at a low speed for 10-50s, then adding the weighed low-gluten flour in batches, and stirring at a low speed for 1-5 min;

(3) and (3) after the soybean meal is completely added, stirring at a high speed for 2-5min, and stopping the machine to obtain the lard oil.

Preferably, the filling comprises salted egg yolk, sand grain filling and snowberry skin.

Preferably, the sand grain stuffing is one or more of red bean paste, green bean paste, diced wax gourds and nuts.

The invention also provides a preparation method of the coarse grain salted egg yolk crisp, which comprises the following steps:

(1) weighing the following raw materials: weighing the raw materials according to the proportion for later use;

(2) preparing dough: dissolving the food additive in water, and stirring uniformly to obtain a mixed solution; then 1/3-1/2 parts by weight of the mixed liquid, peanut oil and xylitol are placed into a dough making machine, the sorghum flour and the high gluten flour mixed powder are added after the low-speed stirring is carried out for 1-3min, the soybean flour is added after the low-speed stirring is carried out for 1-3min, the rest mixed liquid is added after the low-speed stirring is continued for 1-5min, the high-speed stirring is carried out for 20-30min, and the machine is stopped, so that dough is obtained for standby;

(3) wrapping lard oil: cutting the dough into small pieces, rolling into dough sheets, putting lard oil into the dough sheets, folding the dough sheets on four sides, and filling the lard oil into the dough sheets;

(4) pressing and cracking dough: pressing the dough sheet wrapped with lard with a dough pressing machine, and opening the dough with a crisper and rolling up for later use;

(5) filling and forming: wrapping the stuffing in the pastry-opened wrapper, and forming to obtain a round cake; the weight ratio of the wrapper to the stuffing after the crisp opening of the round cake is 1: 1-3;

(6) brushing egg liquid: uniformly brushing the egg liquid on the cake surface of the molded round cake by using a brush, standing at room temperature for 5-12min, and uniformly brushing the egg liquid on the cake surface of the round cake for later use;

(7) baking and cooling: and (3) putting the round cake brushed with the egg liquid into an oven at the temperature of 280-320 ℃ for baking for 18-25min to obtain a flaky pastry, taking out the baked flaky pastry, airing to 35-40 ℃ at room temperature, and packaging to obtain the finished product of the coarse grain salted egg yolk flaky pastry.

Preferably, the package comprises an inner package and an outer package, the inner package being: manually inspecting the coarse grain salted egg yolk crisp, placing the qualified coarse grain salted egg yolk crisp in a bottom support of a placing box, and covering an upper cover for internal packaging; the outer package is: and (4) marking the production date on the outer packaging bag by using a marking machine, filling the coarse grain salted egg yolk shortbread which is packaged in the inner packaging bag into the outer packaging bag, sealing by using a sealing machine, boxing and warehousing.

Preferably, in the step (5), the stuffing filling is prepared by sequentially wrapping the stuffing materials of the salted egg yolk, the sand grain stuffing and the snowberry skin in the crispy dough skin from inside to outside.

Preferably, the rotating speed of the low-speed stirring is 90-120 r/min; the rotating speed of the high-speed stirring is as follows: 210-300 r/min.

In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:

(1) the coarse grain salted egg yolk crisp disclosed by the invention adopts a formula with sorghum flour and high gluten flour mixed powder, soybean flour, peanut oil, xylitol and stuffing as main components, the raw materials are simple and easy to obtain, and the prepared coarse grain salted egg yolk crisp is crisp and pure in taste, and is fragrant but not greasy; meanwhile, the coarse grain salted egg yolk cookie provided by the invention contains a plurality of layers of well-arranged fillings, the outer skin layer is compact and crisp, the fillings are soft, tender and not sweet, the cookie has rich taste, reasonable structural design, novel style and attractive appearance, a large amount of grease and broken slag are not adhered to fingers when the cookie is eaten, and the cookie is easily popular with consumers.

(2) The invention adopts semi-mechanized production, reduces the working strength and improves the production efficiency; the preparation process strictly controls the stirring speed, the filling molding weight, the baking temperature and time, the packaging style and the like, so that the quality of the coarse grain salted egg yolk crisp is easy to keep consistent, and the method is suitable for small-scale and timely production and supply of small and medium-sized food enterprises.

Detailed Description

The present invention is further illustrated by the following specific examples.

The raw materials used in the invention can be purchased from the market. Wherein:

the snowcharming skin provided by the invention can be purchased from the market and is mainly prepared by mixing raw materials such as glutinous rice flour, corn flour, peanut oil and the like.

The food additive is a compound preservative, and the ingredients of the compound preservative are sodium dehydroacetate, potassium sorbate, glucose-delta-lactone, citric acid and microcrystalline cellulose.

Example 1

The coarse grain salted egg yolk crisp cake is prepared from the following raw materials in parts by weight: 20kg of mixed powder of sorghum flour and high gluten flour, 12kg of soybean flour, 15kg of peanut oil, 8kg of xylitol, 40kg of lard oil, 100kg of stuffing, 0.02kg of food additive and 6kg of water; the stuffing comprises salted egg yolk, red bean paste and snowberry skin.

The preparation method of the lard oil comprises the following steps:

(1) mixing peanut oil and soybean meal according to a weight ratio of 1: 2 weighing 12.5kg of peanut oil and 25kg of soybean meal for later use;

(2) firstly, putting the weighed peanut oil into a dough making machine, stirring for 30s at a low speed, then adding the weighed low-gluten flour in batches, and stirring for 3min at a low speed;

(3) and (3) after the soybean meal is completely added, stirring at a high speed for 3min, and stopping the machine to obtain the lard oil.

The invention also provides a preparation method of the coarse grain salted egg yolk crisp, which comprises the following steps:

(1) weighing the following raw materials: weighing the raw materials according to the proportion for later use;

(2) preparing dough: dissolving the food additive in water, and stirring uniformly to obtain a mixed solution; then 1/2, peanut oil and xylitol in the weight of the mixed solution are placed into a dough making machine, the sorghum flour and the high gluten flour mixed powder are added after the low-speed stirring is carried out for 2min, the soybean flour is added after the low-speed stirring is carried out for 2min, the low-speed stirring is continued for 3min, the rest mixed solution is added, the high-speed stirring is carried out for 25min, and the machine is stopped, so that dough is obtained for standby; the dough at this point should be: the dough is kneaded by hands, the dough is glossy and moist, the dough is not sticky, the film is pulled by two hands, the film is semitransparent, thin and elastic, and when the film is broken, the crack is not sharp;

(3) wrapping lard oil: cutting the dough into small pieces, rolling into dough sheets, putting lard oil into the dough sheets, folding the dough sheets on four sides, and filling the lard oil into the dough sheets; the width and length of the flour skin are 30 multiplied by 30cm, and the width and length of the lard spread in the flour skin are 15 multiplied by 15 cm;

(4) pressing and cracking dough: pressing the dough sheet wrapped with lard with a dough pressing machine, opening the dough sheet with a dough opener, rolling for later use, and stretching and rolling the front dough sheet to be 15cm in width;

the noodle pressing method comprises the following specific steps:

(a) closing the dough skin wrapped with lard upwards, and flatly placing the dough skin on one side port of a noodle press;

(b) starting the machine, pressing the surface by using the pressure of 39cm → 20cm → 10cm → 5cm in sequence, and stopping the machine;

(c) folding the pressed dough cover in 4 equal parts left and right, placing the folded dough cover in a clockwise 90-degree rotating mode, sequentially pressing the pressed dough cover by using the pressure of 39cm → 15cm → 9cm → 3cm, and stopping the machine;

(d) folding the wrapper in half according to 2 equal parts inside and outside; then the well pressed dough cover enters the crisp opening procedure;

(5) filling and forming: sequentially wrapping the stuffing salted egg yolk, the sand stuffing and the skin of the strawberry in the crispy dough sheet from inside to outside, and forming to obtain a round cake; the weight ratio of the wrapper to the stuffing after the crisp opening of the round cake is 1: 2; (6) brushing egg liquid: uniformly brushing the egg liquid on the cake surface of the molded round cake by using a brush, standing for 10min at room temperature, and uniformly brushing the egg liquid on the cake surface of the round cake for later use;

(7) baking and cooling: and (3) putting the round cake brushed with the egg liquid into an oven at the temperature of 300 ℃ for baking for 20min to obtain a flaky pastry, taking out the baked flaky pastry, airing to 36 ℃ at room temperature, and packaging to obtain the finished product of the coarse grain salted egg yolk flaky pastry.

The package includes an inner package and an outer package, the inner package being: manually inspecting the coarse grain salted egg yolk crisp, placing the qualified salted egg yolk crisp in a bottom support of a placing box, and covering an upper cover for internal packaging; the outer package is: and (4) marking the production date on the outer packaging bag by using a marking machine, filling the coarse grain salted egg yolk shortbread which is packaged in the inner packaging bag into the outer packaging bag, sealing by using a sealing machine, boxing and warehousing.

The rotating speed of the low-speed stirring in the embodiment is 90 r/min; the rotating speed of the high-speed stirring is 250 r/min. The water used in this example was ice water at a temperature of 8 ℃; because the peanut oil can be softened at 28 ℃, the dough kneading is carried out after the ice water and the peanut oil are mixed, the effect is optimal in a low-temperature state, if the dough kneading temperature is too high, the quality of the dough is unstable, oil-water separation is easy to cause, and the dough which is glossy and moist and is not sticky is difficult to obtain.

Example 2

The other process methods of this embodiment are the same as those of embodiment 1, except that: the coarse grain salted egg yolk crisp cake is prepared from the following raw materials in parts by weight: 10kg of mixed powder of sorghum flour and high gluten flour, 5kg of soybean flour, 8kg of peanut oil, 2kg of xylitol, 20kg of lard oil, 45kg of stuffing, 0.01kg of food additive and 1kg of water; the stuffing comprises salted egg yolk, mung bean paste and snowberry skin.

The preparation method of the lard oil comprises the following steps:

(1) mixing peanut oil and soybean meal according to a weight ratio of 1: 1 weighing 12.5kg of peanut oil and 12.5kg of soybean meal for later use;

(2) firstly, putting the weighed peanut oil into a flour-making machine, stirring for 50s at a low speed, then adding the weighed low-gluten flour in batches, and stirring for 1min at a low speed;

(3) and (3) after the soybean meal is completely added, stirring at a high speed for 3min, and stopping the machine to obtain the lard oil.

Example 3

The other process methods of this embodiment are the same as those of embodiment 1, except that:

the invention also provides a preparation method of the coarse grain salted egg yolk crisp, which comprises the following steps:

(1) weighing the following raw materials: weighing the raw materials according to the proportion for later use;

(2) preparing dough: dissolving the food additive in water, and stirring uniformly to obtain a mixed solution; then 1/3, peanut oil and xylitol in the weight of the mixed solution are placed into a dough making machine, the sorghum flour and the high gluten flour mixed powder are added after the low-speed stirring is carried out for 3min, the soybean flour is added after the low-speed stirring is carried out for 1min, the low-speed stirring is continued for 3min, the rest mixed solution is added, the high-speed stirring is carried out for 20min, and the machine is stopped, so that dough is obtained for standby; the dough at this point should be: the dough is kneaded by hands, the dough is glossy and moist, the dough is not sticky, the film is pulled by two hands, the film is semitransparent, thin and elastic, and when the film is broken, the crack is not sharp;

(3) wrapping lard oil: cutting the dough into small pieces, rolling into dough sheets, putting lard oil into the dough sheets, folding the dough sheets on four sides, and filling the lard oil into the dough sheets; the width and length of the flour skin are 30 multiplied by 30cm, and the width and length of the lard spread in the flour skin are 15 multiplied by 15 cm;

(4) pressing and cracking dough: pressing the dough sheet wrapped with lard with a dough pressing machine, and opening the dough with a crisper and rolling up for later use;

the noodle pressing method comprises the following specific steps:

(a) closing the dough skin wrapped with lard upwards, and flatly placing the dough skin on one side port of a noodle press; the noodle press adopted is purchased from Beijing Furuiwei baking equipment Co., Ltd, and the model is 520C;

(b) starting the machine, pressing the surface by using the pressure of 39cm → 20cm → 10cm → 5cm in sequence, and stopping the machine;

(c) folding the pressed dough cover in 4 equal parts left and right, placing the folded dough cover in a clockwise 90-degree rotating mode, sequentially pressing the pressed dough cover by using the pressure of 39cm → 15cm → 9cm → 3cm, and stopping the machine;

(d) folding the wrapper in half according to 2 equal parts inside and outside; then the well pressed dough cover enters the crisp opening procedure;

(5) filling and forming: sequentially wrapping the stuffing salted egg yolk, the sand stuffing and the skin of the strawberry in the crispy dough sheet from inside to outside, and forming to obtain a round cake; the weight ratio of the wrapper to the stuffing after the crisp opening of the round cake is 1: 1;

(6) brushing egg liquid: uniformly brushing the egg liquid on the cake surface of the molded round cake by using a brush, standing at room temperature for 5min, uniformly brushing the egg liquid on the cake surface of the round cake, and sprinkling a little black sesame on the cake surface for later use;

(7) baking and cooling: and (3) putting the round cake brushed with the egg liquid into an oven at the temperature of 280 ℃ for baking for 25min to obtain a flaky pastry, taking out the baked flaky pastry, airing to 35 ℃ at room temperature, and packaging to obtain the finished product of the coarse grain salted egg yolk flaky pastry.

The package includes an inner package and an outer package, the inner package being: manually inspecting the coarse grain salted egg yolk crisp, placing the qualified salted egg yolk crisp in a bottom support of a placing box, and covering an upper cover for internal packaging; the outer package is: and (4) marking the production date on the outer packaging bag by using a marking machine, filling the coarse grain salted egg yolk shortbread which is packaged in the inner packaging bag into the outer packaging bag, sealing by using a sealing machine, boxing and warehousing.

The rotating speed of the low-speed stirring in the embodiment is 120 r/min; the rotating speed of the high-speed stirring is 300 r/min. The water used in this example was ice water at a temperature of 10 ℃.

Example 4

The other process methods of this embodiment are the same as those of embodiment 1, except that:

the invention also provides a preparation method of the coarse grain salted egg yolk crisp, which comprises the following steps:

(1) weighing the following raw materials: weighing the raw materials according to the proportion for later use;

(2) preparing dough: dissolving the food additive in water, and stirring uniformly to obtain a mixed solution; then 1/3, peanut oil and xylitol in the weight of the mixed solution are placed into a dough making machine, the sorghum flour and the high gluten flour mixed powder are added after the low-speed stirring is carried out for 1min, the soybean flour is added after the low-speed stirring is carried out for 3min, the remaining mixed solution is added after the low-speed stirring is continued for 1min, the high-speed stirring is carried out for 30min, and the machine is stopped, so that dough is obtained for standby; the dough at this point should be: the dough is kneaded by hands, the dough is glossy and moist, the dough is not sticky, the film is pulled by two hands, the film is semitransparent, thin and elastic, and when the film is broken, the crack is not sharp;

(3) wrapping lard oil: cutting the dough into small pieces, rolling into dough sheets, putting lard oil into the dough sheets, folding the dough sheets on four sides, and filling the lard oil into the dough sheets; the width and length of the flour skin are 30 multiplied by 30cm, and the width and length of the lard spread in the flour skin are 15 multiplied by 15 cm;

(4) pressing and cracking dough: pressing the dough sheet wrapped with lard with a dough pressing machine, and opening the dough with a crisper and rolling up for later use;

the noodle pressing method comprises the following specific steps:

(a) closing the dough skin wrapped with lard upwards, and flatly placing the dough skin on one side port of a noodle press; the noodle press adopted is purchased from Beijing Furuiwei baking equipment Co., Ltd, and the model is 520C;

(b) starting the machine, pressing the surface by using the pressure of 39cm → 20cm → 10cm → 5cm in sequence, and stopping the machine;

(c) folding the pressed dough cover in 4 equal parts left and right, placing the folded dough cover in a clockwise 90-degree rotating mode, sequentially pressing the pressed dough cover by using the pressure of 39cm → 15cm → 9cm → 3cm, and stopping the machine;

(d) folding the wrapper in half according to 2 equal parts inside and outside; then the well pressed dough cover enters the crisp opening procedure;

(5) filling and forming: sequentially wrapping the stuffing salted egg yolk, the sand stuffing and the skin of the strawberry in the crispy dough sheet from inside to outside, and forming to obtain a round cake; the weight ratio of the wrapper to the stuffing after the crisp opening of the round cake is 1: 3;

(6) brushing egg liquid: uniformly brushing the egg liquid on the cake surface of the molded round cake by using a brush, standing at room temperature for 12min, uniformly brushing the egg liquid on the cake surface of the round cake, and sprinkling a little black sesame on the cake surface for later use;

(7) baking and cooling: and (3) putting the round cake brushed with the egg liquid into an oven at the temperature of 300 ℃ for baking for 18min to obtain a flaky pastry, taking out the baked flaky pastry, airing to 40 ℃ at room temperature, and packaging to obtain the finished product of the coarse grain salted egg yolk flaky pastry.

The package includes an inner package and an outer package, the inner package being: manually inspecting the coarse grain salted egg yolk crisp, placing the qualified salted egg yolk crisp in a bottom support of a placing box, and covering an upper cover for internal packaging; the outer package is: and (4) marking the production date on the outer packaging bag by using a marking machine, filling the coarse grain salted egg yolk shortbread which is packaged in the inner packaging bag into the outer packaging bag, sealing by using a sealing machine, boxing and warehousing.

The rotating speed of the low-speed stirring in the embodiment is 120 r/min; the rotating speed of the high-speed stirring is 300 r/min.

The coarse grain salted egg yolk crisp prepared by the embodiment has a compact and crisp outer skin layer, soft and tender stuffing and no sweetness, and a large amount of grease and broken slag are not adhered to fingers when the coarse grain salted egg yolk crisp is eaten; the coarse grain salted yolk flaky pastries purchased in the market are half in size or a large amount of grease and broken slag are adhered during eating, so that the coarse grain salted yolk flaky pastries are very inconvenient to eat.

The coarse grain salted egg yolk crisp disclosed by the invention contains a plurality of layers of well-arranged fillings, the outer skin layer is compact and crisp, the fillings are soft, tender and not sweet, the taste of the crisp cake is rich, the style is novel, the quality of the coarse grain salted egg yolk crisp is easy to keep consistent, and the market prospect is good.

Claims (6)

1. A coarse grain salted egg yolk crisp is characterized in that: the feed is prepared from the following raw materials in parts by weight: 5-50 parts of sorghum powder and high gluten flour mixed powder, 5-25 parts of soybean powder, 1-20 parts of peanut oil, 2-10 parts of xylitol, 20-50 parts of lard oil, 30-160 parts of stuffing and 1-20 parts of water.

2. The coarse grain salted egg yolk crisp of claim 1, which is characterized in that: the feed is prepared from the following raw materials in parts by weight: 15-25 parts of sorghum powder and high gluten flour mixed powder, 8-15 parts of soybean powder, 10-20 parts of peanut oil, 2-10 parts of xylitol, 20-50 parts of lard oil, 55-120 parts of stuffing, 0.01-0.05 part of food additive and 3-8 parts of water.

3. The coarse grain salted egg yolk crisp of claim 1, which is characterized in that: the preparation method of the lard oil comprises the following steps:

(1) mixing peanut oil and soybean meal according to a weight ratio of 1: 1-3, weighing the materials for later use;

(2) firstly, putting the weighed peanut oil into a dough making machine, stirring at a low speed for 10-50s, then adding the weighed soybean meal in batches, and stirring at a low speed for 1-5 min;

(3) and (3) after the soybean meal is completely added, stirring at a high speed for 2-5min, and stopping the machine to obtain the lard oil.

4. The coarse grain salted egg yolk crisp of claim 1, which is characterized in that: the stuffing comprises salted egg yolk, sand stuffing and snowberry skin.

5. The coarse grain salted egg yolk crisp of claim 4, which is characterized in that: the stuffing is one or more of red bean paste, mung bean paste, diced wax gourd and nuts.

6. The method of preparing a coarse grain salted egg yolk crisp according to any one of claims 1 to 5, which is characterized in that: the method comprises the following steps:

(1) weighing the following raw materials: weighing the raw materials according to the proportion for later use;

(2) preparing dough: dissolving the food additive in water, and stirring uniformly to obtain a mixed solution; then 1/3-1/2 parts by weight of the mixed liquid, peanut oil and xylitol are placed into a dough making machine, the sorghum flour and the high gluten flour mixed powder are added after the low-speed stirring is carried out for 1-3min, the soybean flour is added after the low-speed stirring is carried out for 1-3min, the rest mixed liquid is added after the low-speed stirring is continued for 1-5min, the high-speed stirring is carried out for 20-30min, and the machine is stopped, so that dough is obtained for standby;

(3) wrapping lard oil: cutting the dough into small pieces, rolling into dough sheets, putting lard oil into the dough sheets, folding the dough sheets on four sides, and filling the lard oil into the dough sheets;

(4) pressing and cracking dough: pressing the dough sheet wrapped with lard with a dough pressing machine, and opening the dough with a crisper and rolling up for later use;

(5) filling and forming: wrapping the stuffing in the pastry-opened wrapper, and forming to obtain a round cake; the weight ratio of the wrapper to the stuffing after the crisp opening of the round cake is 1: 1-3;

(6) brushing egg liquid: uniformly brushing the egg liquid on the cake surface of the molded round cake by using a brush, standing at room temperature for 5-12min, and uniformly brushing the egg liquid on the cake surface of the round cake for later use;

(7) baking and cooling: and (3) putting the round cake brushed with the egg liquid into an oven at the temperature of 280-320 ℃ for baking for 18-25min to obtain a flaky pastry, taking out the baked flaky pastry, airing to 35-40 ℃ at room temperature, and packaging to obtain the finished product of the coarse grain salted egg yolk flaky pastry.