Instant blueberry pastry and making method thereof
A blueberry and fresh blue technology, which is applied in bakery food, food science, baking and other directions, can solve the problems such as public records and reports of ready-to-eat pastry products with blueberry flavor that have not yet been found, and achieves improvement of human immunity, absorption rate, aroma and so on. rich effect
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Embodiment 1
[0019] A kind of ready-to-eat blueberry pastry, the mass ratio of raw materials used for making blueberry pastry is: 300 parts of wheat flour, 200 parts of glutinous rice flour, 50 parts of fresh blueberry fruit, 50 parts of white sugar, 1 part of table salt, 7 parts of honey, and 1 part of blueberry edible essence parts, olive oil 5 parts.
[0020] The preparation method of described instant blueberry pastry comprises the following preparation steps:
[0021] (1) Mix the wheat flour and glutinous rice flour with proportioning weight, spread them on a baking tray, put them into an oven, bake them at a temperature of 120-150°C, sieve them through a sieve of 80-100 mesh, and set aside;
[0022] (2) Clean and chop the fresh blueberries with proportioned weight, add honey, sugar and salt with proportioned weight, seal and marinate at 4-6°C for 1-2 hours, then steam in sealed water until cooked and rotten, and cool to 4 ~6°C, let it stand for 2~4 hours, mash it into blueberry pure...
Embodiment 2
[0025] A kind of ready-to-eat blueberry pastry, the mass ratio of raw materials used for making blueberry pastry is: 300 parts of wheat flour, 200 parts of glutinous rice flour, 80 parts of fresh blueberry fruit, 55 parts of white sugar, 1 part of table salt, 5 parts of honey, and 1.5 parts of blueberry food essence parts, olive oil 4 parts.
[0026] The preparation method of described instant blueberry pastry comprises the following preparation steps:
[0027] (1) Mix the wheat flour and glutinous rice flour with proportioning weight, spread them on a baking tray, put them into an oven, bake them at a temperature of 120-150°C, sieve them through a sieve of 80-100 mesh, and set aside;
[0028] (2) Clean and chop the fresh blueberries with proportioned weight, add honey, sugar and salt with proportioned weight, seal and marinate at 4-6°C for 1-2 hours, then steam in sealed water until cooked and rotten, and cool to 4 ~6°C, let it stand for 2~4 hours, mash it into blueberry pur...
Embodiment 3
[0031] A kind of ready-to-eat blueberry pastry, the mass ratio of raw material used for making blueberry pastry is:
[0032] 300 parts of wheat flour, 200 parts of glutinous rice flour, 100 parts of fresh blueberry fruit, 60 parts of white sugar, 1 part of table salt, 5 parts of honey, 2 parts of blueberry food essence, 3 parts of olive oil.
[0033] The preparation method of described instant blueberry pastry comprises the following preparation steps:
[0034] (1) Mix wheat flour and glutinous rice flour with proportioning weight, spread them on a baking tray, put them in an oven, bake them at a temperature of 120-150°C, sieve them through a sieve of 80-100 mesh, and set aside;
[0035] (2) Clean and chop the fresh blueberries with proportioned weight, add honey, sugar and salt with proportioned weight, seal and marinate at 4-6°C for 1-2 hours, then steam in sealed water until cooked and rotten, and cool to 4 ~6°C, let it stand for 2~4 hours, mash it into blueberry puree, si...
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