Mousse jam and preparation method thereof

A mousse sauce, weight percentage technology, 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: 2012-08-22
刘晓宁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 hour, and special technicians are required to operate
Due to long-time cooking, a large amount of nutrients are destroyed, and the original nutrition of the fruit or grain itself is almost completely lost, and at the same time, it causes a great waste of manpower and raw materials.

Method used

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  • Mousse jam and preparation method thereof
  • Mousse jam and preparation method thereof

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Embodiment Construction

[0014] The embodiment of mousse sauce of the present invention

[0015] This embodiment includes fruit puree, white granulated sugar, purified isinglass particles, starch, vitamin C and essence, wherein the fruit puree accounts for 63% by weight of the mousse sauce, and the white granulated sugar accounts for 63% of the mousse sauce. The weight percent of the starch is 30%, the weight percent of the purified isinglass particles in the mousse sauce is 5%, the weight percent of the starch in the mousse sauce is 1.5%, and the vitamin C is 1.5% in the mousse sauce. 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] Since this embodiment does not steam the raw and auxiliary materials such as fish gelatin powder, fruit or grain for a long time, the taste is pure, and the large amount of nutrients contained in the fruit is retained to the greatest extent, which not only satisfies the public's taste, color,...

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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 a mousse cake and a manufacturing method thereof, in particular to a mousse sauce and a manufacturing method thereof. Background technique [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 hour, and special technicians are required to operate. Due to the long cooking time, a large amount of nutrients are destroyed, the original nutrition of the fruit or grain itself is almost completely lost, and at the same time, it causes a great waste of manpower and raw materials. Contents of the invention [0003] The object of the present invention is to provide a kind of mousse paste and preparation method thereof, by using the mousse paste of the present invention a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 刘晓宁
Owner 刘晓宁
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