Key preparation method of cremebrulee with chocolates and blood oranges

A chocolate and dark chocolate technology, which is applied in the production field of bray, can solve problems such as single taste, achieve the effects of rich and balanced nutrition, innovation of production process, and promotion of blood circulation

Inactive Publication Date: 2017-10-31
卢峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 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

[0030] 1. Making the pudding layer:

[0031] Put the whipped cream into a pot of 60 parts, the temperature is controlled at 80-90 degrees Celsius, and then remove from the heat; put 30 parts of whipped cream and dark chocolate in a whisk and stir evenly, expel the bubbles, and let stand for 1-3 minutes; add the chocolate The mixed liquid is sent to the freezer for refrigeration, the temperature is 8-12 degrees Celsius, and the refrigeration time is 8-10 hours;

[0032] 2. Making French cloth layer:

[0033] Take 1 / 2 blood orange zest and chop finely; use a knife to lightly scrape the surface of 1 / 2 vanilla pod, split the vanilla pod, scrape out vanilla seeds for later use; mix 240 light cream, 20 blood orange zest, vanilla pod 5 parts and 5 parts vanilla seeds are mixed and boil. After removing the heat, cover the pot and simmer for 10-15 minutes; add the confectioner's sugar, 30 parts, and 2 parts salt to 120 parts of egg yolk, beat with a whisk until thin Melt the sugar; pour the...

Embodiment 2

[0039] 1. Making the pudding layer:

[0040] Put the whipped cream into a pot of 80 parts, the temperature is controlled at 80 degrees Celsius, and after boiling, remove from the heat; put 50 parts of whipped cream and dark chocolate in a whisk and slowly stir evenly, drain the bubbles, and let stand for 1-3 minutes; add the chocolate mixture Put it in the freezer for refrigeration, the temperature is 10 degrees Celsius, and the refrigeration time is 8 hours;

[0041] 2. Making French cloth layer:

[0042] Take the blood orange zest and cut into fine pieces; use a knife to gently scrape the surface of the vanilla pod, split the vanilla pod, and scrape out the vanilla seeds for later use; add whipped cream 260, blood orange zest 30, vanilla pod 10, vanilla seed 10 Mix and bring to a boil, cover the pot after removing the heat, and simmer for 10-15 minutes; add fine sugar, 50 parts, 4 parts salt to 150 parts egg yolk, beat with a whisk until the sugar melts; Pour the whipped cream in...

Embodiment 3

[0048] 1. Making the pudding layer:

[0049] Put the whipped cream into a pot of 40 parts, the temperature is controlled at 90 degrees Celsius, and then remove from the heat; put 20 parts of whipped cream and dark chocolate in a whisk and slowly stir evenly, drain the bubbles, and let stand for 1-3 minutes; add the chocolate mixture Put it in the freezer for refrigeration, the temperature is 8 degrees Celsius, and the refrigeration time is 10 hours;

[0050] 2. Making French cloth layer:

[0051] Take 1 / 2 blood orange zest and chop finely; use a knife to lightly scrape the surface of 1 / 2 vanilla pod, split the vanilla pod, scrape out vanilla seeds for later use; mix 200 light cream, 10 blood orange zest, vanilla pod 5 parts and 5 parts vanilla seeds are mixed and boil. After removing the heat, cover the pot and simmer for 15 minutes; add confectioner's sugar, 20 parts, and 1 part salt to 100 parts of egg yolk, beat with a whisk until the sugar melts ; Pour the simmered whipped crea...

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PUM

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Abstract

The invention relates to a key method of blood orange chocolate brulee. The prepared blood orange chocolat brulee has a beautiful appearance, fresh and rich chocolate and orange aroma, mellow taste, soft and delicious, and has distinctive characteristics. The organic combination of , pudding and brulee makes the finished product have the advantages of rich and balanced nutrition. The process operation is simple, it is convenient to control processing conditions and realize large-scale production.

Description

Technical field [0001] The invention relates to the field of characteristic dessert processing, in particular to a method for making bule. Background technique [0002] Brulee: French and Western desserts-French grilled Brulee Crèmebrulée is a traditional French dessert with a crispy caramel shell on the outside and a cold soft filling like butter pudding on the inside. The main ingredients are eggs, butter, and milk, which are mixed and put into a cup for baking to make small cakes like tart or pudding. [0003] Dark chocolate is the favorite of people who like to taste "original chocolate". Because it does not contain or contains a small amount of milk ingredients, usually the sugar is also low. 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. Usually, high-end chocolate is dark chocolate, which has a pure cocoa taste. Because cocoa itself is not sweet and even bitter, dark choc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C13/00A23G1/48A23G1/54A23G1/40
CPCA23C13/00A23G1/40A23G1/48A23G1/54
Inventor 卢峰
Owner 卢峰
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