Spicy bean curd ice cream and making method thereof

A technology of mapo tofu and its production method, applied in frozen sweets, food science, application, etc., to relieve angina pectoris and improve edible utilization

Inactive Publication Date: 2019-05-17
可可家餐饮管理(四川)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Tofu is one of the most common bean products for people. Mapo tofu is based on tofu, and is deeply loved by people for its extremely impactful color and fresh and smooth taste; however, there is no mapo tofu Ice cream can be used to attract customers to spend

Method used

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  • Spicy bean curd ice cream and making method thereof
  • Spicy bean curd ice cream and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Before making ice cream, clean the mold with clean water, and wipe dry with alcohol disinfection.

[0050] Step 1: Put 145g of ice cream powder, 95g of granulated sugar, 18g of glucose, 850g of milk, 205g of light cream, and 48g of soybean milk powder into the egg beater and beat until thick;

[0051] Step 2: Heat 190g of white chocolate to 40°C to melt; then add 0.6g of sesame oil and 0.08g of salt, and mix well;

[0052] Step 3: Put the shell mold of tofu block into the freezer, ready to add melted white chocolate;

[0053] Step 4: Take out the refrigerated bean curd block shell mold, pour the melted white chocolate into the mold, make the white chocolate condense into a cavity, and the bottom surface does not seal the tofu block shell;

[0054] Step 5: Pour the whipped filling into the inner cavity of the tofu shell;

[0055] Step 6: Put the shell of the filled tofu block into a freezer at -37°C to freeze;

[0056] Step 7: After freezing the inside, take out the m...

Embodiment 2

[0065] Before making ice cream, clean the mold with clean water, and wipe dry with alcohol disinfection.

[0066] Step 1: Put 145g of ice cream powder, 95g of granulated sugar, 18g of glucose, 750g of milk, 195g of light cream, and 52g of soybean milk powder into the egg beater and beat until thick;

[0067] Step 2: Heat 210g of white chocolate to 45°C to melt; then add 0.8g of sesame oil and 0.11g of salt, and mix well;

[0068] Step 3: Put the shell mold of tofu block into the freezer, ready to add melted white chocolate;

[0069] Step 4: Take out the refrigerated bean curd block shell mold, pour the melted white chocolate into the mold, make the white chocolate condense into a cavity, and the bottom surface does not seal the tofu block shell;

[0070] Step 5: Pour the whipped filling into the inner cavity of the tofu shell;

[0071] Step 6: Put the shell of the filled tofu block into a freezer at -33°C to freeze;

[0072] Step 7: After freezing the inside, take out the m...

Embodiment 3

[0081] Before making ice cream, clean the mold with clean water, and wipe dry with alcohol disinfection.

[0082] Step 1: Put 150g of ice cream powder, 100g of granulated sugar, 20g of glucose, 800g of milk, 200g of light cream, and 50g of soybean milk powder into the egg beater and beat until thick;

[0083] Step 2: Heat 200g of white chocolate to 43°C to melt; then add 0.7g of sesame oil and 0.1g of salt, and mix well;

[0084] Step 3: Put the shell mold of tofu block into the freezer, ready to add melted white chocolate;

[0085] Step 4: Take out the refrigerated bean curd block shell mold, pour the melted white chocolate into the mold, make the white chocolate condense into a cavity, and the bottom surface does not seal the tofu block shell;

[0086] Step 5: Pour the whipped filling into the inner cavity of the tofu shell;

[0087] Step 6: Put the filled tofu block shell into a freezer at -35°C to freeze;

[0088] Step 7: After freezing the inside, take out the mold, sm...

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Abstract

The invention relates to the technical field of food processing and discloses a spicy bean curd ice cream which comprises an ice cream shell made of white chocolate and stuffing filling the ice creamshell. The ice cream shell comprises, by weight, the following components: 190-210 parts of white chocolate, 0.6-0.8 part of sesame oil and 0.08-0.11 part of salt. The invention also discloses a making method of the ice cream. The making method comprises the steps of foaming the stuffing, melting the white chocolate, refrigerating a mold, filling the white chocolate mold, refrigerating for forming, injecting the stuffing, freezing, sealing the bottom and the like. The bean curd-shaped ice cream can be provided for merchants, and the creative value of the ice cream is increased by utilizing thelove of people for the ice cream and the bean curd at the same time. The ice cream prepared by the making method does not contain additives and can also be sold instantly.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mapo tofu ice cream and a preparation method thereof. Background technique [0002] Handmade ice cream generally refers to Italian-style handmade ice cream. Although the production process of modern handmade ice cream is always assisted by machinery and equipment, each ice cream shop and each chef can form a different style because of the uniqueness of the base, seasoning, decoration and throughout the entire production process. The ice cream produced on the assembly line of an industrial workshop is incomparable. [0003] As a delicacy, handmade ice cream has been loved by more and more people for its unique freshness, health, fashion and other charms. The handmade ice cream market has a very broad prospect. In order to satisfy consumers' curiosity about the appearance of food, more and more businesses have developed various handmade ice creams with different appeara...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23G9/40A23G9/34A23G9/42A23G9/36A23G9/48
Inventor 孟璐璐
Owner 可可家餐饮管理(四川)有限公司
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