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Black truffle stuffing

A technology for black truffles and fillings, applied in application, food preparation, food science and other directions, can solve the problem of not having too many changes, and achieve the effect of delicate and smooth taste, high nutritional value, and satisfying nutritional needs

Inactive Publication Date: 2012-12-26
梁鉴志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fillings on the market have basically kept the traditional fillings, and their taste and nutritional value have not changed much, or they have been improved by changing the soup without changing the medicine, but this situation is not satisfactory. People's pursuit of the nutritional value of food, with the continuous improvement of people's quality, taste and nutritional requirements for fillings, returning to nature, choosing foods with high nutritional value and good health-care therapeutic effects are increasingly favored by people; therefore, Choosing raw materials with high nutritional value and no pollution as filling materials for steamed buns is the primary demand of people today. Therefore, in order to meet the growing needs of people, continuous research on raw materials that are both delicious and high in nutritional value has become the food industry. direction of development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A black truffle filling, which is prepared from black truffles, red beans, cheese, white sugar, agar, potatoes, food additives and water; 20% of black truffles, 20% of red beans, 5% of cheese, and 5% of white sugar %, agar 5%, potato 5%, edible additive 0.2%, and the balance is water.

Embodiment 2

[0019] A black truffle filling, which is prepared from black truffle, red kidney beans, cheese, white sugar, agar, potatoes, food additives and water; 30% of black truffle, 10% of red kidney beans, 15% of cheese , white granulated sugar 15%, agar 1%, potato 8%, edible additive 0.5%, balance is water.

Embodiment 3

[0021] A black truffle filling, which is prepared from black truffle, red bean, cheese, white sugar, agar, potato, food additives and water; wherein black truffle is 25%, red bean is 15%, cheese is 10%, white sugar is 10% %, agar 8%, potato 1%, edible additive 0.3, and the balance is water.

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PUM

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Abstract

The invention refers to black truffle stuffing, belonging to the technical field of food processing. The stuffing is prepared from the following components in parts by mass: 20-30% of black truffles, 10-20% of red soybeans, 5-15% of cheeses, 5-15% of white granulated sugars, 1-8% of agar, 1-8% of potatoes, 0.2-0.5% of food additives and the balance of water. The stuffing has high nutritive value, smooth and fine taste, thick milk fragrance and high nutritive value; and thus not only the needs of taste but also the needs of nutrition can be satisfied when people enjoys food, and the food quality is improved.

Description

technical field [0001] The invention relates to a bun filling, in particular to a black truffle filling, which belongs to the technical field of food processing. Background technique [0002] Steamed buns are one of the traditional pasta dishes in my country. There are mainly vegetarian fillings and meat fillings. There are many kinds of steamed buns, and they have become one of the traditional foods in people's daily life. With the development of society and the improvement of people's living standards, People also have higher and higher requirements for food, not only for its delicious taste and full stomach, but also more and more attention to the nutritional value of the fillings used in steamed buns. At present, the fillings on the market have basically kept the traditional fillings, and their taste and nutritional value have not changed much, or they have been improved by changing the soup without changing the medicine, but this situation is not satisfactory. People's ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28A23L1/09
Inventor 梁鉴志
Owner 梁鉴志
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