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Key preparation method for chocolate-melon creme brulee

A chocolate and melon technology, applied in the field of specialty dessert processing, can solve problems such as single taste, and achieve the effects of rich and balanced nutrition, reasonable collocation, and simple process operation.

Inactive Publication Date: 2016-08-24
李建贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The traditional brulee making process is simple, but the taste is simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Make the pudding layer:

[0030] Put the whipped cream into 60 parts of the pot, control the temperature at 80-90 degrees Celsius, boil and remove from the heat; put 30 parts of the whipped cream and dark chocolate into the egg beater and stir slowly to remove air bubbles, and let it stand for 1-3 minutes; put the chocolate The mixed solution is sent to the freezer for refrigeration, the temperature is 8-12 degrees Celsius, and the refrigeration time is 8-10 hours;

[0031] 2. Make French Brulee layer:

[0032] Take 1 / 2 melon and cut into fine pieces; lightly scrape the surface of 1 / 2 vanilla pod with a knife, cut open the vanilla pod, and scrape out the vanilla seeds for later use; mix 240 parts of whipped cream, 20 parts of melon, 5 parts of vanilla pods, and 5 parts of vanilla seeds Mix 120 parts of egg yolk with 30 parts of fine granulated sugar and 2 parts of salt, and beat with an egg beater until the fine granulated sugar melts; Pour the whipped cream into t...

Embodiment 2

[0038] 1. Make the pudding layer:

[0039] Put the whipped cream into 80 parts of the pot, control the temperature at 80 degrees Celsius, boil and remove from the heat; put the whipped cream and 50 parts of dark chocolate into the egg beater and stir slowly to remove air bubbles, and let it stand for 1-3 minutes; put the chocolate mixture Send it to the freezer for refrigeration, the temperature is 10 degrees Celsius, and the refrigeration time is 8 hours;

[0040] 2. Make French Brulee layer:

[0041] Cut the melon into fine pieces; lightly scrape the surface of the vanilla pod with a knife, cut open the vanilla pod, and scrape out the vanilla seeds for later use; mix 260 parts of light cream, 30 parts of melon, 10 parts of vanilla pods, and 10 parts of vanilla seeds to boil, remove from the heat Cover the pot and simmer for 10-15 minutes; add 50 parts of fine sugar and 4 parts of salt to 150 parts of egg yolk, beat with an egg beater until the fine sugar melts; pour the ste...

Embodiment 3

[0047] 1. Make the pudding layer:

[0048] Put the whipped cream into 40 parts of the pot, control the temperature at 90 degrees Celsius, boil and remove from the heat; put the whipped cream and 20 parts of dark chocolate into the egg beater and stir slowly to remove air bubbles, and let it stand for 1-3 minutes; put the chocolate mixture Send it to the freezer for refrigeration, the temperature is 8 degrees Celsius, and the refrigeration time is 10 hours;

[0049] 2. Make French Brulee layer:

[0050] Take 1 / 2 melon and cut into fine pieces; lightly scrape the surface of 1 / 2 vanilla pod with a knife, cut open the vanilla pod, and scrape out the vanilla seeds for later use; mix 200 parts of whipped cream, 10 parts of melon, 5 parts of vanilla pods, and 5 parts of vanilla seeds Mix 100 parts of egg yolk with 20 parts of fine granulated sugar and 1 part of salt, and beat with an egg beater until the fine granulated sugar melts; Pour the cream into the egg yolk liquid, mix and ...

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PUM

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Abstract

The invention relates to a key preparation method for chocolate-melon creme brulee. The prepared chocolate-melon creme brulee has attractive appearance and a fresh and strong chocolate and melon fragrance, tastes savoury, mellow, soft and delicious, and has outstanding features. Through organic matching between chocolate and melon as well as pudding and creme brulee, a finished product has the advantage of rich and balanced nutrition. The technological operation is simple, processing conditions are convenient to control, and mass production is realized.

Description

technical field [0001] The invention relates to the field of special dessert processing, in particular to a method for making bouillon. Background technique [0002] Brulee: French and Western Dessert-French Baked Brulee Crème brule is a traditional French dessert with a crispy caramel shell on the outside and a cold soft filling like panna cotta on the inside. The main ingredients are eggs, cream, and milk, which are mixed and put into cups for baking to make tart-like or pudding-like small cakes. [0003] Dark chocolate is the favorite of those who like to taste "original chocolate". Because it contains no or a small amount of milk ingredients, it is usually lower in sugar. The aroma of cocoa is not covered by other flavors. After melting in the mouth, the aroma of cocoa will overflow between the teeth for a long time. Typically, premium chocolates are pure chocolate, with a taste of pure cocoa. Because cocoa itself is not sweet, and even somewhat bitter, black chocola...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 李建贤
Owner 李建贤
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