CN107624846A - A kind of Egg Tarts and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of Egg Tarts and preparation method thereof, based on its parts by weight, including following raw material：12 14 parts of sorghum flour, 79 parts of Strong flour, 46 parts of black bean powder, 57 parts of skimmed milk power, 35 parts of fresh milk, 13 parts of butter, 23 parts of yolk, 34 parts of olive oil, 35 parts of sucrose, 68 parts of Rosa roxburghii, pass through the sorting and preparation of Rosa roxburghii, the preparation of the crisp heart, the preparation of musculus cutaneus, flog the preparation of skin, flog the preparation of water, the Egg Tarts made from step such as baking are rich in sugar, vitamin, carrotene, organic acid and 20 several amino acids, more than the 10 kinds trace element beneficial to human body, particularly contain substantial amounts of vitamin C, people are made to take in substantial amounts of vitamin during edible, to reach beautifying face and moistering lotion, prevent the effect of skin.Adding sorghum simultaneously causes Egg Tarts rich in elements such as starch, protein, iron and with warming middle-JIAO and strengthening the spleen, solid stomach effect.

Description

A kind of Egg Tarts and preparation method thereof

Technical field

The invention belongs to food processing technology field, and in particular to a kind of Egg Tarts and preparation method thereof.

Background technology

Rosa roxburghii, rosa roxburghii（Scientific name：Rosa roxburghii Tratt.）It is to carry out shrub, high 1-2.5 rice；Bark ash is brown Color, sprig cylinder, there is paired prickle.Leaflet 9-15, blade ellipse or Long Circle, Hua Dansheng or 2-3, are born in brachyplast top End；2-3 pieces of squamella, avette, the usual width egg shape of sepal, petal polyphyll to half polyphyll, pale red or pink, micro-perfume, ovum Shape, fruit oblate spheroid, green red, the month at florescence 5-7, the fruiting period 8-10 months.

Rosa roxburghii is rich in superoxide dismutase（Abbreviation SOD）, SOD be it is well-known have anti-ageing, You mono- Ding Yao cancers work Active material, also there is certain antiviral, radiation-resistant effect, in cardiovascular, digestive system and various tumor diseases In terms of preventing and treating, application is quite varied.The fruit of Rosa roxburghii simultaneously and processing health food first-class raw material, ripe Rosa roxburghii meat Matter plumpness, sweet and sour, fruit are beneficial to human body rich in sugar, vitamin, carrotene, organic acid and 20 several amino acids, more than 10 kinds Trace element, and superoxide dismutase.Especially Vitamin C content is high, is highest in current fruit, and every 100 841.58~3541.13 milligrams of content in gram fresh fruit, it is 50 times of citrus, 10 times of Kiwi berry, has " king of vitamin C " Laudatory title.Fruit of Grossularia burejensis Berger has very high nutritive value and medical value.Its is sour, puckery, flat；Digestion-promoting spleen-invigorating, restrain stopping leak；For Having indigestion abdominal distension, dysentery, enteritis, vitamin C deficiency etc. are treated, Rosa roxburghi Juice, which also has, blocks N- nitroso compounds in human body Synthesize and there is protective effect on cancer risk；There is special efficacy to treatment human body lead poisoning.Effective ingredient vitamin C in Fructus Rosae Normalis extract, has Anti-aging, extend the effect such as Puberty of Female！Fruit of Grossularia burejensis Berger can process fruit juice, jam, fruit wine, preserved fruit, candy, cake etc..

Sorghum flour is the powder worn into sorghum, there is the good reputation of natural nutrient food, it starch-containing 65.9% -77.4%, albumen Matter 8.4% -14.5%, thick fat 2.4% -10.4%, it is one of food that people like.The traditional Chinese medical science thinks, sorghum have warming middle-JIAO and strengthening the spleen, Gu the effect that stomach, antiemetic rush down.The primary efficacy of sorghum is tonifying Qi, invigorating the spleen, nourishing the stomach, antidiarrheal, is digested not especially suitable for child Good, deficiency of spleen-QI and stomach-QI, the ill symptomses such as loose watery stool, the patient with chronic diarrhea, which often eats sorghum congee, obvious curative effects.To waist The back of the body is ached, teen-age growth stage neuralgia, menalgia（Blood glucose is low and is in involutional people）, sorghum has certain change Good action.Frequent edible sorghum is advantageous to alleviate consumption calcareous in vivo, has certain help to the osteoporosis of the elderly. The main component of sorghum is starch, accounts for the 61%~63% of weight, cellulose and hemicellulose account for 6%~7%, and protein accounts for 9.4%~10.5%.In addition, sorghum is also containing the micro substance such as inorganic salts, fat, starch, protein in jowar, the content of iron Slightly above corn, and fat, the content of vitamin A are less than corn.The heat of jowar release is very high, is only second to corn, is higher than Other cereal crops.

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.

Egg Tarts has very big market, but common Egg Tarts raw material is big because the delicious food of uniqueness is welcome by consumer All it is the additives such as high sugared high heat, lacks the vitamin and various trace elements of needed by human body.

The content of the invention

It is an object of the invention to provide it is a kind of it is nutritious, rich in vitamin C, contain a variety of micro elements needed by human With the Egg Tarts of vitamin.

Another object of the present invention is to provide the preparation method of the Egg Tarts.

A kind of Egg Tarts of the present invention, based on its parts by weight, including following raw material：Sorghum flour 12-14 parts, Strong flour 7-9 parts, Black bean powder 4-6 parts, skimmed milk power 5-7 parts, fresh milk 3-5 parts, butter 1-3 parts, yolk 2-3 parts, olive oil 3-4 parts, sucrose 3-5 Part, Rosa roxburghii 6-8 parts.

A kind of preparation method of Egg Tarts of the present invention, comprises the following steps：

（1）The sorting and preparation of Rosa roxburghii：Bright color is chosen, Rosa roxburghii 6-8 parts of no disease and pests harm, after being cleaned up with clear water, is taken Go out fruit stone, be placed in juice extractor, obtain Rosa roxburghi Juice and Rosa roxburghii slag, it is standby；

（2）The preparation of the crisp heart：12-14 parts sorghum flour and 1-3 part butter are rolled into a mass by kneading, roll be made after musculus cutaneus be put into 4-6 DEG C it is cold Freeze interior, obtain the crisp heart, it is standby；

（3）The preparation of musculus cutaneus：Strong flour 7-9 parts, black bean powder 4-6 parts, olive oil 3-4 parts, Rosa roxburghi Juice are poured into dough mixing machine Under 8-10 revs/min of speed and face 14-16 minutes, to be placed in after becoming reconciled in container, waken up at a temperature of 24-26 DEG C face 34-36 points Clock, good wake flour group is made up to the musculus cutaneus of required size of mould, it is standby；

（4）Flog the preparation of skin：Ready-made musculus cutaneus is layered on panel, after the chilled crisp heart is made into required size, is placed on face Pi Shang, crisp pericardium is rolled in behind center with rolling pin with musculus cutaneus the musculus cutaneus for being enclosed with the crisp heart rolled to thickness is made is 1.2-1.4cm Thin slice, thin slice is placed in Egg Tarts mould and pressed lightly on, thin slice is fitted in mould as mold shape, it is standby；

（5）Flog the preparation of water：Skimmed milk power 5-7 parts, fresh milk 3-5 parts, sucrose 3-5 parts are poured into container and is heated to small fire It is after sucrose fusing, container is In Shade after temperature drops to normal temperature, 2-3 part yolk is added, dusting cover is used after stirring Net filtration goes the removal of impurity, produces and flogs water, standby；

（6）Bakee：Water will be flogged, and to pour into flogging of being manufactured intracutaneous, flogs water highly less than skin outer is flogged, is put into preheating temperature and exists In 220-240 DEG C of baking box, after being baked 14-16 minutes, it is sprinkled into Rosa roxburghii slag and continues to be baked 20-24 minutes, produce.

The present invention compared with prior art, has obvious beneficial effect, as can be known from the above technical solutions:Add in the present invention Enter Rosa roxburghii Egg Tarts dry to plant rich in sugar, vitamin, carrotene, organic acid and 20 several amino acids, more than 10 it is beneficial to human body Trace element, particularly containing substantial amounts of vitamin C, people are made to take in substantial amounts of vitamin during edible, to reach Beautifying face and moistering lotion, the effect for preventing skin.Sorghum is added simultaneously so that Egg Tarts is rich in elements such as starch, protein, iron and has The effect that warming middle-JIAO and strengthening the spleen, solid stomach, antiemetic rush down.

Embodiment

Embodiment 1：

A kind of preparation method of Egg Tarts, comprises the following steps：

（1）The sorting and preparation of Rosa roxburghii：Bright color is chosen, the Rosa roxburghii 8Kg of no disease and pests harm, after being cleaned up with clear water, is taken out Fruit stone, it is placed in juice extractor, obtains Rosa roxburghi Juice and Rosa roxburghii slag, it is standby；

（2）The preparation of the crisp heart：12Kg sorghum flours and 3Kg butter are rolled into a mass by kneading, rolls and is put into after musculus cutaneus is made in 4 DEG C of refrigerating chambers, The crisp heart is obtained, it is standby；

（3）The preparation of musculus cutaneus：By Strong flour 9Kg, black bean powder 4Kg, olive oil 4Kg, Rosa roxburghi Juice pour into dough mixing machine with 8 turns/ Under the speed divided and face 16 minutes, is placed in container after becoming reconciled, and awake face 36 minutes, good wake flour group is passed through at a temperature of 24 DEG C The musculus cutaneus of required size is made in mould, standby；

（4）Flog the preparation of skin：Ready-made musculus cutaneus is layered on panel, after the chilled crisp heart is made into required size, is placed on face Pi Shang, crisp pericardium is rolled in behind center with rolling pin with musculus cutaneus the musculus cutaneus for being enclosed with the crisp heart rolled to thickness is made is the thin of 1.2cm Piece, thin slice is placed in Egg Tarts mould and pressed lightly on, thin slice is fitted in mould as mold shape, it is standby；

（5）Flog the preparation of water：Skimmed milk power 7Kg, fresh milk 3Kg, sucrose 5Kg are poured into and is heated to sucrose with small fire in container and melts It is after change, container is In Shade after temperature drops to normal temperature, 2Kg yolk is added, is filtered off after stirring with fine screen mesh The removal of impurity, produce and flog water, it is standby；

（6）Bakee：Water will be flogged, and to pour into flogging of being manufactured intracutaneous, flogs water highly less than skin outer is flogged, is put into preheating temperature 240 DEG C baking box in, baking 14 minutes after, be sprinkled into Rosa roxburghii slag continue baking 24 minutes, produce.

Embodiment 2：

A kind of preparation method of Egg Tarts, comprises the following steps：

（1）The sorting and preparation of Rosa roxburghii：Bright color is chosen, the Rosa roxburghii 7Kg of no disease and pests harm, after being cleaned up with clear water, is taken out Fruit stone, it is placed in juice extractor, obtains Rosa roxburghi Juice and Rosa roxburghii slag, it is standby；

（2）The preparation of the crisp heart：13Kg sorghum flours and 2Kg butter are rolled into a mass by kneading, rolls and is put into after musculus cutaneus is made in 5 DEG C of refrigerating chambers, The crisp heart is obtained, it is standby；

（3）The preparation of musculus cutaneus：Strong flour 8Kg, black bean powder 5Kg, olive oil 3.5Kg, Rosa roxburghi Juice are poured into dough mixing machine with 9 Rev/min speed under and face 14-16 minutes, be placed in after becoming reconciled in container, the face 35 minutes of being waken up at a temperature of 25 DEG C, by good wake flour The musculus cutaneus of required size is made up of mould for group, standby；

（4）Flog the preparation of skin：Ready-made musculus cutaneus is layered on panel, after the chilled crisp heart is made into required size, is placed on face Pi Shang, crisp pericardium is rolled in behind center with rolling pin with musculus cutaneus the musculus cutaneus for being enclosed with the crisp heart rolled to thickness is made is the thin of 1.3cm Piece, thin slice is placed in Egg Tarts mould and pressed lightly on, thin slice is fitted in mould as mold shape, it is standby；

（5）Flog the preparation of water：Skimmed milk power 6Kg, fresh milk 4Kg, sucrose 4Kg are poured into and is heated to sucrose with small fire in container and melts It is after change, container is In Shade after temperature drops to normal temperature, 2.5Kg yolk is added, dusting cover net filtration is used after stirring The removal of impurity is gone, produces and flogs water, it is standby；

（6）Bakee：Water will be flogged, and to pour into flogging of being manufactured intracutaneous, flogs water highly less than skin outer is flogged, is put into preheating temperature 230 DEG C baking box in, baking 15 minutes after, be sprinkled into Rosa roxburghii slag continue baking 22 minutes, produce.

Embodiment 3：

A kind of preparation method of Egg Tarts, comprises the following steps：

（1）The sorting and preparation of Rosa roxburghii：Bright color is chosen, the Rosa roxburghii 6Kg of no disease and pests harm, after being cleaned up with clear water, is taken out Fruit stone, it is placed in juice extractor, obtains Rosa roxburghi Juice and Rosa roxburghii slag, it is standby；

（2）The preparation of the crisp heart：14Kg sorghum flours and 1Kg butter are rolled into a mass by kneading, rolls and is put into after musculus cutaneus is made in 6 DEG C of refrigerating chambers, The crisp heart is obtained, it is standby；

（3）The preparation of musculus cutaneus：By Strong flour 7Kg, black bean powder 6Kg, olive oil 3Kg, Rosa roxburghi Juice pour into dough mixing machine with 10 turns/ Under the speed divided and face 14 minutes, is placed in container after becoming reconciled, and awake face 34 minutes, good wake flour group is passed through at a temperature of 26 DEG C The musculus cutaneus of required size is made in mould, standby；

（4）Flog the preparation of skin：Ready-made musculus cutaneus is layered on panel, after the chilled crisp heart is made into required size, is placed on face Pi Shang, crisp pericardium is rolled in behind center with rolling pin with musculus cutaneus the musculus cutaneus for being enclosed with the crisp heart rolled to thickness is made is the thin of 1.4cm Piece, thin slice is placed in Egg Tarts mould and pressed lightly on, thin slice is fitted in mould as mold shape, it is standby；

（5）Flog the preparation of water：Skimmed milk power 5Kg, fresh milk 5Kg, sucrose 3Kg are poured into and is heated to sucrose with small fire in container and melts It is after change, container is In Shade after temperature drops to normal temperature, 3Kg yolk is added, is filtered off after stirring with fine screen mesh The removal of impurity, produce and flog water, it is standby；

（6）Bakee：Water will be flogged, and to pour into flogging of being manufactured intracutaneous, flogs water highly less than skin outer is flogged, is put into preheating temperature 220 DEG C baking box in, baking 16 minutes after, be sprinkled into Rosa roxburghii slag continue baking 20 minutes, produce.

The above described is only a preferred embodiment of the present invention, not making any formal limitation to the present invention, appoint Without departing from technical solution of the present invention content, what the technical spirit according to the present invention was made to above example any simply repaiies for what Change, equivalent variations and modification, in the range of still falling within technical solution of the present invention.

Claims (2)

1. a kind of Egg Tarts, based on its parts by weight, including following raw material：Sorghum flour 12-14 parts, Strong flour 7-9 parts, black bean powder 4- 6 parts, skimmed milk power 5-7 parts, fresh milk 3-5 parts, butter 1-3 parts, yolk 2-3 parts, olive oil 3-4 parts, sucrose 3-5 parts, Rosa roxburghii 6-8 parts.

2. a kind of preparation method of Egg Tarts, comprises the following steps：

（1）The sorting and preparation of Rosa roxburghii：Bright color is chosen, Rosa roxburghii 6-8 parts of no disease and pests harm, after being cleaned up with clear water, is taken Go out fruit stone, be placed in juice extractor, obtain Rosa roxburghi Juice and Rosa roxburghii slag, it is standby；

（2）The preparation of the crisp heart：12-14 parts sorghum flour and 1-3 part butter are rolled into a mass by kneading, roll be made after musculus cutaneus be put into 4-6 DEG C it is cold Freeze interior, obtain the crisp heart, it is standby；

（3）The preparation of musculus cutaneus：Strong flour 7-9 parts, black bean powder 4-6 parts, olive oil 3-4 parts, Rosa roxburghi Juice are poured into dough mixing machine Under 8-10 revs/min of speed and face 14-16 minutes, to be placed in after becoming reconciled in container, waken up at a temperature of 24-26 DEG C face 34-36 points Clock, good wake flour group is made up to the musculus cutaneus of required size of mould, it is standby；

（4）Flog the preparation of skin：Ready-made musculus cutaneus is layered on panel, after the chilled crisp heart is made into required size, is placed on face Pi Shang, crisp pericardium is rolled in behind center with rolling pin with musculus cutaneus the musculus cutaneus for being enclosed with the crisp heart rolled to thickness is made is 1.2-1.4cm Thin slice, thin slice is placed in Egg Tarts mould and pressed lightly on, thin slice is fitted in mould as mold shape, it is standby；

（5）Flog the preparation of water：Skimmed milk power 5-7 parts, fresh milk 3-5 parts, sucrose 3-5 parts are poured into container and is heated to small fire It is after sucrose fusing, container is In Shade after temperature drops to normal temperature, 2-3 part yolk is added, dusting cover is used after stirring Net filtration goes the removal of impurity, produces and flogs water, standby；

（6）Bakee：Water will be flogged, and to pour into flogging of being manufactured intracutaneous, flogs water highly less than skin outer is flogged, is put into preheating temperature and exists In 220-240 DEG C of baking box, after being baked 14-16 minutes, it is sprinkled into Rosa roxburghii slag and continues to be baked 20-24 minutes, produce.