Mountain delicacy flavor cake food and mountain delicacy flavor cake food production method
A production method and flavor technology, applied in confectionery, confectionery industry, food science, etc.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment (1
[0075] Embodiment (1): Mountain Treasures Flavor Cake Buckwheat Walnut Flavor: 15 parts of buckwheat puffed powder, 85 parts of buckwheat cooked sprout powder, 40 parts of seaweed invert syrup, 25 to 35 parts of drinking water, and 15 parts of candied walnut kernels; first puff the buckwheat The flour and buckwheat cooked sprouts powder are poured into the mixer and mixed well, then poured into the seaweed invert syrup and quickly stirred evenly, then quickly poured into drinking water and mixed well. It is advisable to form a ball without breaking it; then take 2 / 3 of the mixed cake flour and candied walnut kernels to make a core dough. When making the core dough, the candied walnut kernels should be placed horizontally in the center and mixed in the cake flour. Evenly spread them out in the middle and arrange them in an orderly manner, so that after the cake body is cut into thin skins, the original shape of the candied walnut kernels is displayed; and a layer of mixed cake f...
Embodiment (2
[0078]Embodiment (2): the sweet and sour flavor of mountain delicacy cake buckwheat: 15 parts of buckwheat puffed powder, 85 parts of buckwheat cooked bud powder, 40 parts of seaweed invert syrup, 25 to 35 parts of drinking water, and 15 parts of sweet and sour radish; Buckwheat puffed powder and buckwheat cooked sprout powder are mixed evenly, pour in the seaweed invert syrup and stir quickly until uniform, then pour in drinking water and mix quickly. Layer, mix 2 / 3 of the preserved fruit core strips and place it in the middle layer; take 2 / 3 of the mixed powder and diced sweet and sour radishes to make a core dough. When making the core dough, place the diced sweet and sour radishes horizontally. In the center, the cake flour mixed in the cake flour is evenly spread and arranged in an orderly manner, so that after the cake body is cut into thin skins, part of the original shape of the rouge radish is displayed; Put it on the mixed cake flour at the bottom of the stainless st...
Embodiment (3
[0081] Embodiment (3): Mountain Treasures Flavor Cake Buckwheat Spicy Bacon Flavor: 15 parts of buckwheat puffed powder, 85 parts of buckwheat cooked sprouts powder, 40 parts of seaweed invert syrup, 25 to 35 parts of drinking water, and 15 parts of spicy bacon diced pork; Buckwheat puffed powder and buckwheat cooked sprout powder are poured into the mixer and mixed well, then poured into the seaweed invert syrup and quickly stirred evenly, then quickly poured into drinking water and mixed well. The flour is formed into a ball, and it is advisable not to scatter; then take 2 / 3 of the mixed cake flour and the diced spicy bacon to make a core dough. When making the core dough, the diced spicy bacon should be placed horizontally in the center. The mixture is evenly placed in the cake flour and arranged in an orderly manner, so that after the cake body is cut into thin skins, the shape of the spicy bacon diced meat is displayed; On the mixed cake flour at the bottom of the stainle...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com