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Cheese ice cream bread and making method thereof

A production method and technology of ice cream, applied in the fields of food and bread, to achieve the effects of preventing tissue damage, inhibiting lipid rancidity, and inhibiting color changes

Inactive Publication Date: 2016-08-24
SUZHOU GARDEN WEIYE FOOD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But most bakeries are not able to innovate, they just keep repeating the past bread shapes and bread fillings, because the development of new bread requires a lot of time, energy, material and financial resources.

Method used

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  • Cheese ice cream bread and making method thereof
  • Cheese ice cream bread and making method thereof
  • Cheese ice cream bread and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 ： A kind of cheese ice cream bread, described bread comprises bread main body 1 and filling part; 2 is arranged on the surface layer of the bread body 1, and the coating layer 2 is provided with a sprinkle layer 3 on the outside.

Embodiment 2

[0030] Example 2 ： The difference between this embodiment and Embodiment 1 is that in this embodiment, the smear layer 2 is a cheese panna cotta layer, and the cheese with a thickness of 0.5-3 cm is applied outside the cutout 10 of the bread body 1 and on the surface of the bread body 1. Panna Cotta layer.

Embodiment 3

[0031] Example 3 ： The difference between this embodiment and Embodiment 1 is that in this embodiment, the sprinkle layer 3 is a milk powder layer, and the milk powder layer is sprinkled or stained on the outside of the cheese panna cotta layer.

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PUM

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Abstract

The invention discloses cheese ice cream bread and a making method thereof. The bread comprises a bread body and a filling part; the filling part comprises a smear layer and a sprinkled object layer; a notch is formed in the brad body and filled with cheese custard; the smear layer is arranged on the surface layer of the bread body, and the sprinkled object layer is arranged outside the smear layer. In this way, the cheese ice cream bread has the mouthfeel like ice creams and can be frozen, when the bread is eaten in summer, the bread has both the unique soft, fragrant and sweet mouthfeel of the bread and the sticky, smooth and cool mouthfeel like the ice creams, the different mouthfeel is brought to consumers, the consumers can feel full, and bread can relieve summer heat and satisfy an appetite for good food.

Description

technical field [0001] The invention relates to the technical field of food, in particular to the technical field of bread. Background technique [0002] Bread is a common food. Because of its softness, various shapes and rich taste, it is deeply loved by consumers. Bread mostly uses wheat flour as the main raw material, yeast, eggs, oil, nuts, etc. as auxiliary materials, and water is added to make dough, which is processed through fermentation, shaping, forming, baking, cooling and other processes. There are many types of bread in daily life, including spicy curry bread, Danish bread, cheese bread, coconut bread, English bread, whole wheat bread, toast bread, butter bread and meat floss bread. [0003] But most bakeries are not able to innovate, they just keep repeating the past bread shapes and bread fillings, because developing new bread requires a lot of time, energy, material and financial resources. And conventional breads are being made in every bakery and bakery. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D13/06
CPCA21D13/06
Inventor 卞庄
Owner SUZHOU GARDEN WEIYE FOOD DEV CO LTD
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