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Baked pear and preparation method thereof

A technology for roasting pears and pear meat, applied in the field of roasting pears and their preparation, can solve the problems of inability to satisfy different consumers, single taste, etc., and achieve the effects of increasing nutritional value, simple preparation method and pure flavor

Inactive Publication Date: 2014-12-03
蔡明喜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of roasted pears is soft and crispy, sweet and sour, but the taste of this kind of roasted pears is still relatively simple, which cannot meet the needs of different consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of baked pear, the preparation method of this baked pear comprises the following steps:

[0024] (1) Pretreatment of pears

[0025] The pear core of the pear is dug out, and the remaining is the pear meat part, which has a hole formed after the pear core is dug out, and the pear meat part weighs 210g, and the pear is Dangshan pear;

[0026] (2) Preparation of ingredients

[0027] The raw materials for the ingredients include 25g glutinous rice, 22g lily, 23g rock sugar, 3g Chuanbei, 17g dried jujube and 4g wolfberry. Mix the above ingredients to get the ingredients;

[0028] (3) Roasting

[0029] Fill the ingredients of step (2) gained in the hole of the pear meat part, place the pear meat part filled with ingredients in a high temperature resistant metal container, if the ingredients are left after filling the holes of the pear meat part, put The rest of the ingredients are poured into the metal container, and 175g of water is added into the metal container. ...

Embodiment 2

[0031] A kind of baked pear, the preparation method of this baked pear comprises the following steps:

[0032] (1) Pretreatment of pears

[0033] The pear core of the pear is dug out, and the rest is the pear meat part, which has a hole formed after the pear core is dug out, and the pear meat part weighs 180g, and the pear is Xinjiang pear;

[0034] (2) Preparation of ingredients

[0035] The raw materials for ingredients include 20g glutinous rice, 25g lily, 20g rock sugar, 1g Chuanbei, 20g dried jujube and 3g wolfberry. Mix the above ingredients to get the ingredients;

[0036] (3) Roasting

[0037] Fill the ingredients of step (2) gained in the hole of the pear meat part, place the pear meat part filled with ingredients in a high temperature resistant metal container, if the ingredients are left after filling the holes of the pear meat part, put The rest of the ingredients are poured into the metal container, and 150g of water is added into the metal container. The shape...

Embodiment 3

[0039] A kind of baked pear, the preparation method of this baked pear comprises the following steps:

[0040] (1) Pretreatment of pears

[0041] The pear core of the pear is dug out, and the rest is the pear meat part, which has a hole formed after the pear core is dug out, and the pear meat part weighs 240g, and the pear is Snowflake pear;

[0042] (2) Preparation of ingredients

[0043] The raw materials for ingredients include 30g glutinous rice, 20g lily, 25g rock sugar, 5g Chuanbei, 15g dried jujube and 6g wolfberry. Mix the above ingredients to get the ingredients;

[0044] (3) Roasting

[0045] Fill the ingredients of step (2) gained in the hole of the pear meat part, place the pear meat part filled with ingredients in a high temperature resistant metal container, if the ingredients are left after filling the holes of the pear meat part, put The rest of the ingredients are poured into the metal container, and 200g of water is added into the metal container. The shap...

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PUM

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Abstract

The invention discloses a baked pear. The preparation method of the baked pear comprises the following steps: (1) pretreating a pear, namely, removing a pear core of a pear, wherein the residual part is a pear flesh part which is provided with a hole after the pear core is removed; (2) preparing ingredients, wherein the raw materials of the ingredients comprise sticky rice and lily; (3) baking, namely, filling the hole in the pear flesh part with the ingredients, putting the pear flesh part filled with the ingredients into a high-temperature-resistant metal container, adding water into the metal container, baking the metal container filled with the pear flesh part, the ingredients and water at 300-350 DEG C for 8-12 minutes, then baking at 200-250 DEG C for 30-40 minutes so as to obtain the baked pear. The sticky rice is sweet and soft; the lily is fleshy in the flesh quality, fine and smooth in mouthfeel, soft, mellow, and unique in flavor; the sticky rice and the lily not only increase the nutritional value of the baked pear, but also the baked pear prepared by the combination of the pear, the sticky rice and the lily has the novel mouthfeel of being sticky and smooth, having agreeable sweetness, and being crisp and soft.

Description

technical field [0001] The invention relates to baked food, in particular to a baked pear and a preparation method thereof. Background technique [0002] Roasted pear is a traditional delicacy made by roasting pears with slow fire. Pears are rich in protein, malic acid, citric acid, fat, sugar, crude fiber, calcium, phosphorus, iron and other minerals and B1, B2, etc. A variety of vitamins, which are fluent in nature, can cure wind-heat, and have the effects of lowering blood pressure, nourishing yin and clearing heat. Ripe pears help the kidneys excrete uric acid, and have the effects of moistening the lungs, relieving coughs, clearing away heat, removing fire, invigorating the stomach, beautifying the skin, and preventing gout, rheumatism, and arthritis. The taste of the baked pear is soft with some crispness, sweet and sour, but the taste of this kind of baked pear is still relatively simple, which cannot meet the needs of different consumers. Contents of the invention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23L33/00A23L19/05
Inventor 蔡明喜
Owner 蔡明喜
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