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Preparation process of flower-type transparent cakes

A preparation process and transparent technology, applied in the field of food processing, can solve the problems of low yield, no artistic value, long reaction time, etc., and achieve the effect of solving artistic quality, large market prospects and economic value

Inactive Publication Date: 2016-10-12
深圳市维思典科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the disadvantages of this method are high cost, low yield, long reaction time, high content of solvent additives, and long reaction steps; and it can only be eaten but not viewed, and has no artistic value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1 This embodiment discloses a preparation process of a fancy transparent pastry, and the process steps are as follows:

[0019] a: Mix 1000ml of water; 20g of gelatine powder; glucose and seasoning; mix and heat at 100°C for 5-15 minutes, add the heated solution to a transparent container; then cool (cooling time is at least 2 hours ); waiting for molding; getting semi-finished products;

[0020] b: Mix 20g of fruit and vegetable powder, 1000ml of water, and 20g of gelatine powder to prepare a liquid vegetable and fruit pigment; put the vegetable and fruit pigment into the filling tool; the temperature of the mixing and stirring process is 90-100°C;

[0021] c. Use at least one of the needle poking method, knife cutting method, slice cutting method, tube insertion method, rod insertion method, needle insertion method, and fork needle poking method to internally cut the semi-finished product obtained in step a., so that A groove that can hold liquid is formed...

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Abstract

The invention belongs to the field of food processing and particularly relates to a preparation process of flower-type transparent cakes. Compared with the prior art, the problem that like products are poor in art quality and not attractive is solved. Due to the fact that sweet-scented osmanthus cakes, puddings and jelly on the market can be only used as common foods for eating and have no ornamental value. The flower-type transparent cakes are characterized in art quality compared with existing like products, the colors, fragrances, tastes and shapes of the like products are greatly increased, an edible value, an art value and an ornamental value are endowed to the food, and the flower-type transparent cakes has a great market prospect and an economic value.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation process of fancy transparent cakes. Background technique [0002] At present, in the field of fancy transparent pastry processing, the usual method is: water, konjac powder or gelatin powder, sugar and seasonings are mixed and heated, and then the heated solution is added to fruit or Japanese cherry blossoms alone, and then cooled and formed. However, the method has the disadvantages of high cost, low yield, long reaction time, high content of solvent additives and long reaction steps; moreover, it can only be eaten but not viewed, and has no artistic value. Contents of the invention [0003] For this reason, the technical problem to be solved by the present invention is to overcome the technical bottleneck of the prior art, thereby proposing a fancy transparent pastry and a preparation process thereof. [0004] In order to solve the above-mentioned tec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10
Inventor 甄文彬甄文杰
Owner 深圳市维思典科技有限公司
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