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METHOD FOR PRODUCING DESSERT CONTAINING CHESTNUTS OF MILK BASE HAVING COATED BODY AND SHORT CONSUMPTION TIME
METHOD FOR PRODUCING DESSERT CONTAINING CHESTNUTS OF MILK BASE HAVING COATED BODY AND SHORT CONSUMPTION TIME
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机译:具有包衣体和短消耗时间的乳基甜品蛋糕的生产方法
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摘要
A milk based chestnut dessert contains (all wt.% - a based on total mass): 15-25 pref. 20 ground perd. chestnut or chestnut and sugar, 2-8 pref. condensed or powdered skimmed or whole milk as reqd. for the milk base, 10-20 pref. 15 sugar, 3-9 pref. 6 fat or oil, pref. melted butter at 40-50 deg.C., 20-40 pref. 30 milk or water depending on chosen milk base, eg. highly skimmed milk of 7.2 deg. acidity and 8.5% fat free solids or whole milk. Above ingredients are homogenised using for instance a continuous kneeder. The simple intermediate product can be shaped for instance by extrusion into cylindrical shapes. These are cut to size at 20-30 Deg.C and water by dipping in an suitable chosen mass to reach 20-30 pref. 25 coating. - Coating temp. at 40-42 deg.C. - The finished units are cooked and packed pref. in foil.
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