Frozen egg tart production line is a solution for frozen egg tart processing, which involves egg tart production, processing technology and related equipment. It integrates automation, high efficiency, food safety and quality control, aiming to improve production efficiency, reduce costs and meet the market demand for high-quality egg tarts.
Mix the raw materials into dough according to the proportion and put it into the refrigeration equipment to make the butter more evenly distributed in the dough. Then roll the dough and put the rolled dough into the automatic egg tart mold to shape it.
In the frozen egg tart processing solution, the formed egg tart crust needs to be pre-baked for subsequent processing. Place the mold with the tart crust on the baking tray and pre-bake it. This step can shape the tart crust and the surface will appear light golden yellow.
Crack eggs into a mixing container, add fine sugar, milk, whipped cream and other main ingredients to mix, and filter the mixed egg tart liquid through a fine filter to make the egg tart liquid more delicate and smooth.
Put the pre-baked tart crust on the operating table, use the special liquid injection equipment in the frozen egg tart processing solution to carefully inject the filtered egg tart liquid into the tart crust, and then bake the injected egg tart.
After the baked egg tarts are taken out of the oven, they are placed on a drying rack to cool naturally to room temperature. Putting the cooled egg tarts into the quick freezing equipment can quickly reduce the temperature of the egg tarts, freeze the egg tarts in a short time, and thus maintain their shape, taste and nutrients for a long time.
The last step of the frozen egg tart production line is packaging. Ensure that the packaging of the rapidly frozen egg tarts is done using suitable materials. It is imperative to conduct the packaging in a clean and cool setting, and to make certain that the packages are tightly sealed to keep out air.
