CN110881502A - Production and preparation method of frozen coconut tart - Google Patents
Production and preparation method of frozen coconut tart Download PDFInfo
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- CN110881502A CN110881502A CN201911295875.8A CN201911295875A CN110881502A CN 110881502 A CN110881502 A CN 110881502A CN 201911295875 A CN201911295875 A CN 201911295875A CN 110881502 A CN110881502 A CN 110881502A
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- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 126
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 126
- 235000012976 tarts Nutrition 0.000 title claims abstract description 120
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims description 4
- 238000007710 freezing Methods 0.000 claims abstract description 29
- 230000008014 freezing Effects 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 21
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 235000014121 butter Nutrition 0.000 claims description 15
- 235000019864 coconut oil Nutrition 0.000 claims description 15
- 239000003240 coconut oil Substances 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- 235000013601 eggs Nutrition 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 12
- 239000003549 soybean oil Substances 0.000 claims description 9
- 235000012424 soybean oil Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 235000013367 dietary fats Nutrition 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000010520 ghee Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 4
- 230000036512 infertility Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 10
- 238000001514 detection method Methods 0.000 abstract description 6
- 239000000654 additive Substances 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 239000004519 grease Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/001—Cooling
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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)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for producing and preparing a frozen coconut tart, which comprises the following steps: preparing coconut tart skin; preparing coconut tart liquid; filling; and (5) freezing to obtain the frozen coconut tart. The invention has the beneficial effects that: 1. the method for making the frozen coconut tart is very simple, the coconut tart making threshold is greatly reduced, the problem of complicated working procedures in the making process is solved, and ordinary people can easily make delicious coconut tarts. 2. The frozen coconut tarts are made and produced in the whole process by adopting pure natural raw materials, no chemical additive is added, the frozen coconut tarts are rapidly cooled at the temperature of-28 ℃, oil and water are prevented from permeating into the shredded coconut, the shredded coconut is prevented from absorbing water and grease, and the pure natural coconut flavor of the shredded coconut is ensured. 3. The frozen egg tart liquid has no obvious difference in color and luster within the shelf life, has no obvious difference in mouthfeel after unfreezing, has no caking phenomenon, is convenient to use and stable in quality, and all detection indexes of the roasted coconut tart after unfreezing reach the national food safety standard.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for producing and preparing a frozen coconut tart.
Background
In recent years, the element of 'coconut' is more and more entered the public visual field, and more coconut-flavored foods are popular with the public. The coconut tart is soft and tasty in taste and mellow in coconut flavor, and is popular among the people. However, the coconut tart is different from common coconut tart products, blended coconut tart liquid exists, and the coconut tart liquid can be baked in a stove to obtain delicious coconut tarts only by pouring the coconut tart liquid into a die in the follow-up process. At present, no ingredient similar to coconut tart liquid exists in the market. Coconut tart liquid for making coconut tarts can be prepared manually step by step. This presents a certain threshold for most people. Otherwise, the cake is processed to be made into cakes such as 'coconut cake', 'coconut tart' and the like, and the taste of the cakes are far inferior to those of fresh coconut tarts.
The semi-finished frozen coconut tart can well solve the problem, and fresh and delicious taste can be tasted only by unfreezing the frozen coconut tart and directly baking the thawed coconut tart in a furnace.
The defects of production and taste of the conventional coconut tarts in the market are mainly reflected in two aspects, firstly, coconut tart liquid and the like do not exist, coconut tarts are quickly and conveniently made, secondly, most of the coconut tarts are finished products after treatment, and only a few of coconut tarts are freshly baked in cake houses, bakeries and the like. The former coconut tart occupies a larger market proportion and has a wider presentation range, and the taste of the coconut tart is not as good as that of a fresh coconut tart.
Disclosure of Invention
The invention aims to provide a method for producing and preparing a frozen coconut tart, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the production and preparation method of the frozen coconut tart has the technical key points that: the method comprises the following steps:
step S1: preparing coconut tart skin, weighing 87-95 parts by weight of cake flour, 11-13 parts by weight of white sugar, 0.2-0.3 part by weight of salt, 24-26 parts by weight of water, 16-19 parts by weight of butter, 40-42 parts by weight of edible lard, 5 parts by weight of anhydrous butter and a proper amount of coconut oil to obtain coconut tart skin;
step S2: blending coconut tart liquid, weighing 160 parts by weight of butter, 6 parts by weight of salt, 200 parts by weight of soybean oil, 170 parts by weight of water, 380 parts by weight of white sugar, 400 parts by weight of eggs, 400 parts by weight of high-fat desiccated coconut and 20 parts by weight of coconut oil; firstly, heating white sugar, salt and water to melt, then adding ghee, soybean oil and coconut oil, cooling, then adding eggs, uniformly stirring, and finally adding high-fat desiccated coconut and stirring to obtain coconut tart liquid;
step S3: filling, namely automatically filling the coconut tart liquid prepared in the step S2 into the tart skin in the step S1 by using filling equipment under the processing condition of cleanness, sterility and no pollution to obtain a formed coconut tart;
step S4: and (4) freezing, namely placing the molded coconut tart on a plastic tray, quickly sending the molded coconut tart into a freezing environment for freezing, and taking out for refrigeration after freezing to obtain the frozen coconut tart.
Preferably, the filling equipment in step S3 is an SV-711 stuffing press.
Preferably, the temperature of the freezing environment in step S4 is-28 ℃.
Preferably, the freezing time in step S4 is 20 to 25 minutes.
Preferably, the refrigerating temperature in step S4 is-15 to-16 ℃.
Preferably, 12 shaped egg tarts are placed per tray in step S4.
Preferably, the plastic tray is made of food grade plastic in step S4.
Compared with the prior art, the invention has the beneficial effects that:
1. the method for making the frozen coconut tart is very simple, the coconut tart making threshold is greatly reduced, the problem of complicated working procedures in the making process is solved, and ordinary people can easily make delicious coconut tarts.
2. The frozen coconut tarts are made and produced in the whole process by adopting pure natural raw materials, no chemical additive is added, the frozen coconut tarts are rapidly cooled at the temperature of-28 ℃, the temperature can reach minus 28 ℃ in 18 minutes, oil and water are prevented from permeating into the shredded coconut, the shredded coconut is prevented from absorbing water and oil, and the pure natural coconut flavor of the shredded coconut is ensured.
3. The frozen egg tart liquid has no obvious difference in color and luster within the shelf life, has no obvious difference in mouthfeel after unfreezing, has no caking phenomenon, is convenient to use and stable in quality, and all detection indexes of the roasted coconut tart after unfreezing reach the national food safety standard.
Drawings
FIG. 1 is a first quality test report of a baked coconut tart of the invention;
fig. 2 is a second quality detection report of the baked coconut tart of the invention.
Detailed Description
The invention is further illustrated by the following examples, without limiting the scope of the invention.
The invention provides a technical scheme, and a method for producing and preparing a frozen coconut tart comprises the following steps:
step S1: preparing coconut tart skin, weighing 87-95 parts by weight of cake flour, 11-13 parts by weight of white sugar, 0.2-0.3 part by weight of salt, 24-26 parts by weight of water, 16-19 parts by weight of butter, 40-42 parts by weight of edible lard, 5 parts by weight of anhydrous butter and a proper amount of coconut oil to obtain coconut tart skin;
step S2: blending coconut tart liquid, weighing 160 parts by weight of butter, 6 parts by weight of salt, 200 parts by weight of soybean oil, 170 parts by weight of water, 380 parts by weight of white sugar, 400 parts by weight of eggs, 400 parts by weight of high-fat desiccated coconut and 20 parts by weight of coconut oil; firstly, heating white sugar, salt and water to melt, then adding ghee, soybean oil and coconut oil, cooling, then adding eggs, uniformly stirring, and finally adding high-fat desiccated coconut and stirring to obtain coconut tart liquid;
step S3: filling, namely automatically filling the coconut tart liquid prepared in the step S2 into the tart skin in the step S1 by using filling equipment under the processing condition of cleanness, sterility and no pollution to obtain a formed coconut tart;
step S4: and (4) freezing, namely placing the molded coconut tart on a plastic tray, quickly sending the molded coconut tart into a freezing environment for freezing, and taking out for refrigeration after freezing to obtain the frozen coconut tart.
In this embodiment, the filling equipment in step S3 is an SV-711 stuffing extruder.
In this embodiment, the temperature of the freezing environment in step S4 is-28 ℃.
In this embodiment, the freezing time in step S4 is 20 to 25 minutes.
In this embodiment, the refrigeration temperature in step S4 is-15 to-16 ℃.
In this embodiment, in step S4, 12 molded egg tarts are placed per tray.
In this embodiment, the plastic tray in step S4 is made of food-grade plastic, so that the plastic tray meets the food-grade standard, is resistant to freezing and not easy to break, and can play a good role in protection.
Example 1
Preparing materials: preparing coconut tart skin, and weighing a proper amount of cake flour 87, white sugar 11, salt 0.2, water 24, yellow butter 16, edible lard 40, anhydrous butter 5 and coconut oil. Preparing coconut tart liquid: weighing white sugar, salt and water, placing into a pot, heating to dissolve, and dissolving sugar in water. And then adding ghee, soybean oil and coconut oil, cooling, adding eggs, stirring uniformly, and finally adding high-fat desiccated coconut and stirring. Placing tart skin in a special plastic tray, and extruding tart liquid into the tart skin through a stuffing extruder. Freezing and storing: and (3) quickly sending the prepared and formed coconut tart into an environment with the temperature of-28 ℃ for freezing for 20 minutes, and transferring to an environment with the temperature of-15 ℃ for storage after freezing.
Example 2:
preparing materials: preparing coconut tart skin, and weighing cake flour 90, white sugar 12, salt 0.2, water 25, yellow butter 18, edible lard 40, anhydrous butter 5 and a proper amount of coconut oil. Preparing coconut tart liquid: weighing white sugar, salt and water, placing into a pot, heating to dissolve, and dissolving sugar in water. And then adding ghee, soybean oil and coconut oil, cooling, adding eggs, stirring uniformly, and finally adding high-fat desiccated coconut and stirring. Placing tart skin in a special plastic tray, and extruding tart liquid into the tart skin through a stuffing extruder. Freezing and storing: and (3) quickly sending the prepared and formed coconut tart into an environment with the temperature of-28 ℃ for freezing for 22 minutes, and transferring to an environment with the temperature of-16 ℃ for storage after freezing.
Example 3:
preparing materials: preparing coconut tart skin, and weighing a proper amount of cake flour 95, white sugar 13, salt 0.3, water 26, yellow butter 19, edible lard 42, anhydrous butter 5 and coconut oil. Preparing coconut tart liquid: weighing white sugar, salt and water, placing into a pot, heating to dissolve, and dissolving sugar in water. And then adding ghee, soybean oil and coconut oil, cooling, adding eggs, stirring uniformly, and finally adding high-fat desiccated coconut and stirring. Placing tart skin in a special plastic tray, and extruding tart liquid into the tart skin through a stuffing extruder. Freezing and storing: and (3) quickly sending the prepared and formed coconut tart into an environment with the temperature of-28 ℃ for freezing for 25 minutes, and transferring to an environment with the temperature of-16 ℃ for storage after freezing.
The edible method of the frozen coconut tart comprises the steps of unfreezing the frozen coconut tart, and roasting the coconut tart in an oven after unfreezing. And (3) detecting the baked coconut tart, and according to the detection results, referring to the figures 1-2, all detection indexes of the coconut tart reach the national food safety standard.
The invention has the beneficial effects that:
1. the method for making the frozen coconut tart is very simple, the coconut tart making threshold is greatly reduced, the problem of complicated working procedures in the making process is solved, and ordinary people can easily make delicious coconut tarts.
2. The frozen coconut tarts are made and produced in the whole process by adopting pure natural raw materials, no chemical additive is added, the frozen coconut tarts are rapidly cooled at the temperature of-28 ℃, the temperature can reach minus 28 ℃ in 18 minutes, oil and water are prevented from permeating into the shredded coconut, the shredded coconut is prevented from absorbing water and oil, and the pure natural coconut flavor of the shredded coconut is ensured. Most of the food products on the market can keep the shelf life of the food products within 12 months, but most of the food products are added with chemical additives such as preservatives, and the coconut tarts are prepared from pure natural raw materials without any chemical additives.
3. The frozen egg tart liquid has no obvious difference in color and luster within the shelf life, has no obvious difference in mouthfeel after unfreezing, has no caking phenomenon, is convenient to use and stable in quality, and all detection indexes of the roasted coconut tart after unfreezing reach the national food safety standard.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference thereto is therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. The production and preparation method of the frozen coconut tart is characterized by comprising the following steps:
step S1: preparing coconut tart skin, weighing 87-95 parts by weight of cake flour, 11-13 parts by weight of white sugar, 0.2-0.3 part by weight of salt, 24-26 parts by weight of water, 16-19 parts by weight of butter, 40-42 parts by weight of edible lard, 5 parts by weight of anhydrous butter and a proper amount of coconut oil to obtain coconut tart skin;
step S2: blending coconut tart liquid, weighing 160 parts by weight of butter, 6 parts by weight of salt, 200 parts by weight of soybean oil, 170 parts by weight of water, 380 parts by weight of white sugar, 400 parts by weight of eggs, 400 parts by weight of high-fat desiccated coconut and 20 parts by weight of coconut oil; firstly, heating white sugar, salt and water to melt, then adding ghee, soybean oil and coconut oil, cooling, then adding eggs, uniformly stirring, and finally adding high-fat desiccated coconut and stirring to obtain coconut tart liquid;
step S3: filling, namely automatically filling the coconut tart liquid prepared in the step S2 into the tart skin in the step S1 by using filling equipment under the processing condition of cleanness, sterility and no pollution to obtain a formed coconut tart;
step S4: and (4) freezing, namely placing the molded coconut tart on a plastic tray, quickly sending the molded coconut tart into a freezing environment for freezing, and taking out for refrigeration after freezing to obtain the frozen coconut tart.
2. The method for producing and making the frozen coconut tart according to claim 1, wherein the method comprises the following steps: the filling equipment in the step S3 is an SV-711 stuffing extruding machine.
3. The method for producing and making the frozen coconut tart according to claim 1, wherein the method comprises the following steps: the temperature of the freezing environment in the step S4 is-28 ℃.
4. The method for producing and making the frozen coconut tart according to claim 1, wherein the method comprises the following steps: the freezing time in the step S4 is 20-25 minutes.
5. The method for producing and making the frozen coconut tart according to claim 1, wherein the method comprises the following steps: the refrigerating temperature in the step S4 is-15 to-16 ℃.
6. The method for producing and making the frozen coconut tart according to claim 1, wherein the method comprises the following steps: and in the step S4, 12 molded egg tarts are placed in each tray.
7. The method for producing and making the frozen coconut tart according to claim 1, wherein the method comprises the following steps: the plastic tray in the step S4 is made of food-grade plastic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911295875.8A CN110881502A (en) | 2019-12-16 | 2019-12-16 | Production and preparation method of frozen coconut tart |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911295875.8A CN110881502A (en) | 2019-12-16 | 2019-12-16 | Production and preparation method of frozen coconut tart |
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| CN110881502A true CN110881502A (en) | 2020-03-17 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524330A (en) * | 2010-12-14 | 2012-07-04 | 山东莱州大家乐食品有限公司 | Quick frozen egg tart and processing method thereof |
| CN105410140A (en) * | 2015-12-31 | 2016-03-23 | 东莞市绰士食品有限公司 | Preparation method for quick-frozen Cantonese egg tart skin with calix |
| CN107711994A (en) * | 2017-11-10 | 2018-02-23 | 湖北神丹健康食品有限公司 | Freeze Egg Tarts liquid, preserved egg yellow Egg Tarts and its production method |
| CN107997222A (en) * | 2017-12-14 | 2018-05-08 | 安徽阜阳双宇食品科技有限公司 | A kind of quick-frozen shredded coconut stuffing durian rice dumpling and preparation method thereof |
-
2019
- 2019-12-16 CN CN201911295875.8A patent/CN110881502A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524330A (en) * | 2010-12-14 | 2012-07-04 | 山东莱州大家乐食品有限公司 | Quick frozen egg tart and processing method thereof |
| CN105410140A (en) * | 2015-12-31 | 2016-03-23 | 东莞市绰士食品有限公司 | Preparation method for quick-frozen Cantonese egg tart skin with calix |
| CN107711994A (en) * | 2017-11-10 | 2018-02-23 | 湖北神丹健康食品有限公司 | Freeze Egg Tarts liquid, preserved egg yellow Egg Tarts and its production method |
| CN107997222A (en) * | 2017-12-14 | 2018-05-08 | 安徽阜阳双宇食品科技有限公司 | A kind of quick-frozen shredded coconut stuffing durian rice dumpling and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张凤兰: "《大众糕饼点心》", 30 July 2002, 金盾出版社 * |
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Application publication date: 20200317 |