Mousse jam and preparation method thereof

Abstract

The invention discloses a mousse jam and preparation method thereof. The mousse jam comprises fruit puree, white granulated sugar, purified fish glue particles, starch, vitamin C and essence; wherein the fruit puree accounts for 63wt% of the mousse jam, the whites granulated sugar accounts for 30wt% of the mousse jam, the purified fish glue particles accounts for 5wt% of the mousse jam, the starch accounts for 1.5wt% of the mousse jam, the vitamin C accounts for 0.2wt% of the mousse jam, and the essence accounts for 0.3wt% of the mousse jam. The invention also discloses a preparation method of the mousse jam. In cake making process, the mousse jam of the invention is used as materials, thus the time of the original cake making process can be reduced, manpower and raw materials can be saved, and the great mass of nutrient components of fruit or grain can be reserved.

Description

technical field [0001] The invention relates to a raw and auxiliary material for making a mousse cake and a manufacturing method thereof, in particular to a mousse sauce and a manufacturing method thereof. Background technique [0002] As a new type of cake, mousse cake is deeply loved by people, but in the process of making traditional mousse cake, it is made by repeatedly heating and boiling raw and auxiliary materials such as milk, gelatin powder, fruit or grain. Made, the production time is about one hour, and special technicians are required to operate. Due to the long cooking time, a large amount of nutrients are destroyed, the original nutrition of the fruit or grain itself is almost completely lost, and at the same time, it causes a great waste of manpower and raw materials. Contents of the invention [0003] The object of the present invention is to provide a kind of mousse paste and preparation method thereof, by using the mousse paste of the present invention a...

AI Technical Summary

Problems solved by technology

[0002] As a new type of cake, mousse cake is deeply loved by people, but in the process of making traditional mousse cake, it is made by repeatedly heating and boiling raw and auxiliary materials such as milk, gelatin powder, fruit or grain. Made, the production time is about one hour, and special technicians are required to operate

Due to long-time cooking, a large amount of nutrients are destroyed, and the original nutrition of the fruit or grain itself is almost completely lost, and at the same time, it causes a great waste of manpower and raw materials.

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