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Chocolate food, and preparation method thereof

A production method and chocolate technology, applied in the fields of food science, cocoa, application, etc., can solve the problems of unclean eating and a large amount of debris generated by consumers, and achieve the effect of eating clean, satisfying taste requirements, and reducing debris.

Inactive Publication Date: 2014-07-09
姜楠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the loose structure of cakes or wafers, consumers will produce a lot of debris when eating, and it is less clean to eat

Method used

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  • Chocolate food, and preparation method thereof
  • Chocolate food, and preparation method thereof
  • Chocolate food, and preparation method thereof

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Embodiment Construction

[0031] In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be described in further detail below with reference to the accompanying drawings and preferred embodiments. However, it should be noted that many of the details listed in the specification are only for readers to have a thorough understanding of one or more aspects of the present invention, and these aspects of the present invention can be implemented even without these specific details.

[0032] The structure of the chocolate food in the present invention is described in detail below through specific examples.

[0033] According to one aspect of the present invention, a kind of chocolate food is provided, comprising:

[0034] fibrous biscuit layer;

[0035] The fondant interlayer has a smooth outer surface and is bonded to the upper surface of the biscuit layer with a bottom surface, and the contour of the bottom surface of the fondant interlayer...

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Abstract

The invention discloses a chocolate food, and a preparation method thereof. The chocolate food comprises a biscuit layer containing cellulose, a soft sweet sandwich layer, and a chocolate layer; the soft sweet sandwich layer possesses a smooth outer surface, and is bonded with the upper surface of the biscuit layer via the bottom of the soft sweet sandwich layer; the edges of the bottom of the soft sweet sandwich layer are flush with the edges of the biscuit layer, or are not extended out of the edges of the biscuit layer; the outer surfaces of the soft sweet sandwich layer excepting the bottom are all coated with the chocolate layer; the chocolate layer is extended to the connection part of the soft sweet sandwich layer and the biscuit layer, and the connection part is sealed by the chocolate layer; the chocolate layer is extended towards the upper surface of the biscuit layer, and is extended to the upper surface of the biscuit layer, or is extended to the edges of the biscuit layer, or is extended to the lower surface of the biscuit layer, and a part of the lower surface of the biscuit layer or the whole lower surface of the biscuit layer is covered by the chocolate layer; and the soft sweet sandwich layer is coated and sealed by the chocolate layer. The chocolate food is capable of reducing crumbs, and is clean for eating; the multilayer structure is abundant in a plurality of nutritional substances.

Description

technical field [0001] The invention relates to the field of food, in particular to a chocolate food. Background technique [0002] The chocolate food that occurs in the market is mainly based on chocolate crispy cake and chocolate crispy wafer biscuit. Due to the loose structure of cakes or wafers, consumers will produce a lot of crumbs when eating, and eating them is not clean. Contents of the invention [0003] The object of the present invention is to provide a chocolate food and its preparation method, which can reduce the appearance of debris and make eating clean. [0004] According to one aspect of the present invention, a kind of chocolate food is provided, comprising: [0005] fibrous biscuit layer; [0006] The fondant interlayer has a smooth outer surface and is bonded to the upper surface of the biscuit layer with a bottom surface, and the contour of the bottom surface of the fondant interlayer is flush with the edge contour of the biscuit layer or within t...

Claims

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Application Information

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IPC IPC(8): A23G1/54
Inventor 姜楠
Owner 姜楠
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