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Preparation method of roast beetroot bread pudding

A technology of bread pudding and beetroot, which is applied in the food field to achieve the effects of easy peeling, sweetness improvement and earthy smell removal

Inactive Publication Date: 2012-09-26
LABIXIAOXIN (FUJIAN) FOOD INDUSTRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There have been no reports of beets being used to make pudding

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Choose fresh beetroot that is firm and without green parts, wrap it with aluminum foil, bake it in the oven at 200°C for 35 minutes to make it soft, then peel it and break it into small particles for later use; put 3 eggs Break up, mix in 1 liter of fresh milk, then add appropriate amount of sugar, salt, orange flavor, raisins, mix and stir evenly to make egg milk liquid; add 1000g sliced ​​bread into the egg milk mixture, stir into paste to make bread Batter; spread butter on the bottom and inside sides of the baking pan, preheat the baking pan to 260°C with the oven, add the bread batter so that it covers the bottom of the baking pan, then add a layer of roasted beetroot granules on top, then Add a layer of bread batter, bake at 300° C. for 30 minutes, take it out and turn it over, and bake for another 30 minutes. After cooling, the baked beetroot bread pudding is obtained.

Embodiment 2

[0020] Select fresh beetroots that are firm and without green parts, apply a layer of olive oil on the surface, then wrap them with aluminum foil, bake them in the oven at 220°C for 15 minutes to make them soft, and then peel them. Break into small particles for later use; break up 2 eggs, mix with 800ml of fresh milk, then add appropriate amount of sugar, salt, lemon essence, raisins and mix well to make egg milk liquid; add 800g sliced ​​bread to the egg milk mixture In the middle, stir it into a paste to make bread batter; spread butter on the bottom and inside of the baking pan, preheat the baking pan to 320°C in the oven, add the bread batter so that it covers the bottom of the baking pan, and then put it on Add a layer of roasted beetroot granules, and then add a layer of bread batter, bake at 360° C. for 20 minutes, take it out and turn it over, and bake for another 20 minutes. After cooling, the roasted beetroot bread pudding is obtained.

Embodiment 3

[0022] Select fresh beetroots that are firm and without green parts, apply a layer of olive oil on the surface, then wrap them with aluminum foil, bake them in the oven at 180°C for 45 minutes to make them soft, and then peel them. Break into small granules for later use; break up 1 egg, mix with 500ml of fresh milk, then add appropriate amount of sugar, salt, vanilla essence, raisins and mix well to make egg-milk liquid; add 400g sliced ​​bread to the egg-milk mixture In the middle, stir it into a paste to make bread batter; spread butter on the bottom and inside of the baking pan, preheat the baking pan to 220°C in the oven, add the bread batter so that it covers the bottom of the baking pan, and then put it on Add a layer of roasted beetroot granules, and then add a layer of bread batter, bake at 280° C. for 25 minutes, take it out and turn it over, and bake for another 25 minutes. After cooling, the roasted beetroot bread pudding is obtained.

[0023] The roasted beetroot ...

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PUM

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Abstract

The invention relates to a preparation method of roast beetroot bread pudding. The method comprises the following steps of: coating fresh beetroot with aluminum foil and slightly roasting, and peeling and crushing for later use; mixing eggs, fresh milk, salt, sugar, essence, raisin and sliced bread to obtain bread paste; smearing butter on the bottom and inner side of a roasting pan; preheating the roasting pan; adding the bread paste to cover the bottom of the roasting pan, adding a layer of roast beetroot particles on the bread paste, and adding a layer of bread paste on the roast beetroot particles; performing open roasting and turning over to roast again; and cooling to obtain the roast beetroot bread pudding product. According to the invention, by roasting the fresh beetroot, the flavor of the beetroot is enhanced, the sweet taste of the beetroot is improved, the unwelcome earthy taste is removed, and the beetroot can be peeled more easily. The roast beetroot bread pudding provided by the invention has good mouthfeel and nutritional values, and enriches the categories of the pudding product.

Description

technical field [0001] The invention relates to a food, in particular to a preparation method of roasted beetroot bread pudding. Background technique [0002] Beetroot, also known as beet head, beet head, etc., is a biennial herbaceous root plant. The fleshy root of beet is usually spherical, oval, oblate, etc. Because it contains betaine, the root bark and root flesh are purple-red, and several layers of beautiful purple ring patterns can be seen on the cross-section. Sugar beet likes to grow in a cool temperature environment, so it is mostly planted in Northeast my country and Inner Mongolia. Beetroot contains a variety of nutrients, such as betaine, iodine, saponin, magnesium, folic acid and so on. At present, it is mainly used to make sugar in our country. Because of its earthy sweetness, it is rarely used for direct consumption. [0003] Pudding is the transliterated name of English pudding, usually made of flour, milk, eggs and fruits, etc. [0004] There have been...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/187A23L1/29A23L9/10A23L33/00
Inventor 郑育双
Owner LABIXIAOXIN (FUJIAN) FOOD INDUSTRY CO LTD
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