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Mousse jam and preparation method thereof

A technology of mousse sauce and weight percentage, which is applied in the field of mousse sauce and its production, can solve the problems of loss of original nutrition, waste of manpower and raw materials, destruction of nutrients, etc., and achieve the effect of shortening time, saving manpower and raw materials

Inactive Publication Date: 2009-12-09
刘晓宁
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] As a new type of cake, mousse cake is deeply loved by people, but in the process of making traditional mousse cake, it is made by repeatedly heating and boiling raw and auxiliary materials such as milk, gelatin powder, fruit or grain. Made, the production time is about one

Method used

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  • Mousse jam and preparation method thereof

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Embodiment Construction

[0014] Examples of mousse sauce of the present invention

[0015] This embodiment includes fruit puree, white sugar, purified isinglass granules, starch, vitamin C and essence, wherein the fruit puree accounts for 63% by weight of the mousse sauce, and the white sugar accounts for the mousse sauce. The percentage by weight of the purified fish gelatin particles is 30%, the percentage by weight of the purified fish gelatin particles in the mousse sauce is 5%, the percentage by weight of the starch in the mousse sauce is 1.5%, and the vitamin C in the mousse sauce is 1.5%. The weight percentage of the mousse sauce is 0.2%, and the weight percentage of the essence in the mousse sauce is 0.3%.

[0016] Because the raw and auxiliary materials such as fish gelatin powder, fruit or grain are not cooked for a long time in this embodiment, the taste is pure, and a large amount of nutrients contained in the fruit are retained to the maximum extent, which not only satisfies the public's ...

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Abstract

The invention discloses a mousse jam and preparation method thereof. The mousse jam comprises fruit puree, white granulated sugar, purified fish glue particles, starch, vitamin C and essence; wherein the fruit puree accounts for 63wt% of the mousse jam, the whites granulated sugar accounts for 30wt% of the mousse jam, the purified fish glue particles accounts for 5wt% of the mousse jam, the starch accounts for 1.5wt% of the mousse jam, the vitamin C accounts for 0.2wt% of the mousse jam, and the essence accounts for 0.3wt% of the mousse jam. The invention also discloses a preparation method of the mousse jam. In cake making process, the mousse jam of the invention is used as materials, thus the time of the original cake making process can be reduced, manpower and raw materials can be saved, and the great mass of nutrient components of fruit or grain can be reserved.

Description

technical field [0001] The invention relates to a raw and auxiliary material for making mousse cake and a making method thereof, in particular to a mousse sauce and a making method thereof. Background technique [0002] As a new type of cake, mousse cake is deeply loved by people, but in the production process of traditional mousse cake, it is made by repeatedly heating and boiling raw and auxiliary materials such as milk, isinglass powder, fruit or grain. Made, the production time is about an hour and requires a special technician to operate. Due to long-term cooking, a large amount of nutrients are destroyed, the original nutrients of fruits or grains are almost completely lost, and at the same time, a great waste of manpower and raw materials is caused. SUMMARY OF THE INVENTION [0003] The object of the present invention is to provide a kind of mousse sauce and a preparation method thereof, by using the mousse sauce of the present invention as raw and auxiliary materi...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 刘晓宁
Owner 刘晓宁
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