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Preparation process for seafood meat floss ice cream

A preparation process and ice cream technology, applied in the field of ice cream preparation technology, can solve the problems of single taste, high fat, high calorie, etc., and achieve the effect of delicate and smooth taste

Inactive Publication Date: 2012-01-25
孙江楠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, ice cream is made of sucrose, milk powder, margarine and emulsification stabilizers. It has the characteristics of delicate, smooth, sweet and attractive taste. Consumers who are obese and want to reduce blood fat and lose weight will bring a certain psychological burden, and the taste is single, and there is no seafood-flavored ice cream

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0008] Embodiment: a kind of preparation technology of seafood meat floss ice cream, the fresh mango meat of A, 250 grams is cut into fine grains, 250 grams are beaten into puree with a blender, 5 grams of cashew nuts are beaten into fine powder, 50 grams of onions are cut into granules, green peppers 5 grams and 5 grams of red pepper, remove the stalks and tendons, cut into fine grains and set aside; B, put 100 grams of butter in the frying pan, heat it until it is 50% hot, add onion grains, stir-fry over low heat until fragrant, and take out of the pan; C, Put it out of the pot and put it into the activated mixing tank, add mango dices, mango puree, cashew nut foam, green pepper dices, red pepper dices, 100 grams of seafood sauce, 50 grams of lemon juice, 15 grams of sugar, and 20 grams of wine to mix well; Then put it in a steamer and steam it on high heat for 25 minutes, then put it in cold water for later use; D, freeze and harden. The freezing temperature is minus 4°C- m...

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PUM

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Abstract

The invention discloses a preparation process for seafood meat floss ice cream, and belongs to the field of making processes of cold drink. The seafood meat floss ice cream comprises the following raw materials: 500 grams of fresh mango pulp, 50 grams of onion, 5 grams of green pepper, 5 grams of red pepper, 5 grams of fresh squeezed cashew, 100 grams of seafood sauce, 20 grams of meat floss, 50 grams of lemon juice, 15 grams of white sugar, 20 grams of wine, and 100 grams of butter. The invention has the advantages that: the seafood meat floss ice cream has refreshing and delicate mouthfeel, can play a role in preventing sunstroke, cooling, preventing diseases, detoxifying, clearing throat and promoting secretion of saliva or body fluid, and is ice cream with seafood meat floss flavor.

Description

technical field [0001] The invention belongs to the technical field of cold drinks, and in particular relates to a preparation process of ice cream containing seafood floss. technical background [0002] In the hot summer, people like to use various ice creams as food to cool off the heat. Generally, ice cream is made of sucrose, milk powder, margarine and emulsification stabilizers. It has the characteristics of delicate, smooth, sweet and attractive taste. Consumers who are obese and want to reduce blood fat and lose weight will bring a certain psychological burden, and the taste is single, and there is no seafood-flavored ice cream. Contents of the invention [0003] The purpose of the present invention is to provide an ice cream that can not only keep the taste of the ice cream delicate and smooth, but also have the functions of heatstroke prevention and cooling, disease prevention and detoxification, clearing the throat and promoting body fluid, and has the flavor of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/36A23G9/42
Inventor 孙江楠陈超
Owner 孙江楠
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