Production method of pumpkin caramel puddings

A production method and pumpkin technology, which are applied in the field of special dessert processing, can solve the problems of single taste and fishy smell, and achieve the effects of easy stirring, smooth taste and unique novelty.

Inactive Publication Date: 2016-08-17
李建贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional pudding is simple to make, but it has a single taste and contains thickeners. The main ingredient is gelatin, which has a certain fishy taste. It is often accompanied by rum, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Make caramel:

[0026] Add 40 grams of caster sugar and add cold water into the pot, bring to a boil over medium-high heat, and boil for 5-8 minutes. Cook until the sugar color appears on the outside, turn the pot, adjust the medium-low heat, and continue to cook until the color gradually becomes darker and the bubbles change from small to small. Large; the bitter taste is volatilized, the color deepens, remove from the heat quickly, add hot water and mix well, pour it into the roasted bowl while it is hot, shake well and set aside, the caramel is gradually cooled and solidified;

[0027] 2. Make pudding liquid:

[0028] Take 150 grams of pumpkin and wash without peeling, put it in the oven and bake at 180 degrees for 20 minutes, take only the pumpkin meat that has not been directly baked, filter through a sieve to remove excess water, the texture is fine, stir evenly and cool, then grind into pumpkin puree; Mix 60 grams of eggs with 25 grams of white sugar to make ...

Embodiment 2

[0034] 1. Make caramel:

[0035] Add 60 grams of caster sugar and add cold water into the pot, bring to a boil over medium-high heat, and cook for 8-10 minutes until the sugar color is formed on the periphery, turn the pot, adjust the medium-low heat, and continue to cook until the color gradually becomes darker and the bubbles change from small to small Large; the bitter taste is volatilized, the color deepens, remove from the heat quickly, add hot water and mix well, pour it into the roasted bowl while it is hot, shake well and set aside, the caramel is gradually cooled and solidified;

[0036] 2. Make pudding liquid:

[0037] Take 160 grams of pumpkin and wash without peeling, put it in the oven and bake at 160 degrees for 25 minutes, take only the pumpkin meat that has not been roasted directly, filter through a sieve to remove excess water, the texture is fine, stir evenly and cool, then grind into pumpkin puree; Mix 80 grams of eggs with 35 grams of white sugar to make ...

Embodiment 3

[0043] 1. Make caramel:

[0044] Add 30 grams of caster sugar into the pot with cold water, bring to a boil over medium-high heat, and boil for 5 minutes. Cook until the sugar color appears on the periphery, turn the pot, adjust the medium-low heat, and continue to cook until the color gradually becomes darker, and the bubbles change from small to large; The bitter taste is volatilized, the color deepens, remove from the heat quickly, add hot water and mix well, pour it into the roasted wan while it is hot, shake well and set aside, the caramel is gradually cooled and solidified;

[0045] 2. Make pudding liquid:

[0046] Take 100 grams of pumpkin, wash it without peeling, put it in the oven and bake it at 150 degrees for 20 minutes, take only the pumpkin meat that has not been roasted directly, filter through a sieve to remove excess water, the texture is fine, stir evenly and cool, then grind into pumpkin puree; Add 50 grams of eggs and 20 grams of white sugar and mix well t...

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PUM

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Abstract

The invention relates to a production method of pumpkin caramel puddings. Raw materials including granulated sugar, pumpkins, milk, eggs and the like are selected, and caramel, the minced pumpkin, the milk and egg liquid are deeply processed into a pudding food with a special mouth feel. The pumpkin caramel puddings have a bright and beautiful appearance, abundant and balanced nutrients and unique flavor, and have unique novelty. A plurality of types of nutrient components including cellulose, vitamins, starch, protein and the like of all the raw materials are organically combined, and the food contains rich nutrients and meets the requirements on novel and individual desserts of people. The production method of the pumpkin caramel puddings is innovative in production process, wide in food material selection range and easy in grasping of operation conditions, and is suitable for large-batch production.

Description

technical field [0001] The invention relates to the field of special dessert processing, in particular to a method for making pumpkin creme brulee. Background technique [0002] Pudding, the transliteration of English pudding, the free translation is "milk jelly". Steam, bake, etc. In a narrow sense, pudding is a semi-solidified frozen dessert whose main materials are eggs and milk yolk, similar to jelly. Pudding is a traditional British food. It evolved from the "cloth section" used to represent sausage mixed with blood in ancient times. Today's pudding made of eggs, flour and milk was passed down by the Saxons at that time. Medieval monasteries referred to "a mixture of fruit and oatmeal" as "pudding". The official appearance of this kind of pudding was in the era of Elizabeth I in the 16th century. It was prepared with gravy, fruit juice, dried fruit and flour. Puddings in the 17th and 18th centuries were made from eggs, milk, and flour. [0003] The traditional pud...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/10A23L19/00A23L15/00A23L29/30A23L33/00
Inventor 李建贤
Owner 李建贤
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