CN103636880A - Manufacturing method of chocolate - Google Patents
Manufacturing method of chocolate Download PDFInfo
- Publication number
- CN103636880A CN103636880A CN201310593283.0A CN201310593283A CN103636880A CN 103636880 A CN103636880 A CN 103636880A CN 201310593283 A CN201310593283 A CN 201310593283A CN 103636880 A CN103636880 A CN 103636880A
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- CN
- China
- Prior art keywords
- chocolate
- preparation
- manufacturing
- mould
- putting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention discloses a manufacturing method of chocolate, and the manufacturing method is as follows: washing candied fruit and nuts for later use, heating a chocolate material while stirring until the chocolate material is completely dissolved, putting the candied fruit and the nuts into a mold, pouring a chocolate material liquid, cooling, and packaging. The manufacturing method of the chocolate is prepared by putting the candied fruit and the nuts into the chocolate, so that the chocolate tastes better, and by choosing of different molds making the shapes of the chocolate are diversified.
Description
Technical field
The invention belongs to field of food, particularly a kind of preparation method of chocolate.
Background technology
The chocolate of selling is in the market of a great variety, conventionally people like to select chocolate as snacks, except its flavour is good, can also supplement the energy that human body needs, but not look down upon chocolate heat, the built-in fat content of some kind is surprisingly high.Be exactly to have hoarded so unconsciously fat meat.Obesity can cause numerous diseases, is not easy to healthy.
Summary of the invention
The preparation method that the object of this invention is to provide a kind of chocolate, of the prior art to solve.
The technical solution used in the present invention is:
A preparation method for chocolate, preserved fruit, nut wash clean is stand-by, chocolate material is under agitation heated to dissolve completely, just at least one in preserved fruit and nut put into mould, then pours chocolate material liquid into, cooling, packing.
It is heating water bath that chocolate material is under agitation heated to dissolve described heating means completely, and temperature is 50-70 ℃.
Described mould can be any shape.
The described cooling refrigerator of putting into.
Beneficial effect of the present invention: the present invention puts into chocolate by preserved fruit, nut, makes chocolate taste better, selects different moulds, makes chocolate shape variation.
The specific embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1:
A preparation method for chocolate, preserved fruit wash clean is stand-by, chocolate material is under agitation heated to dissolve completely, preserved fruit, nut are put into mould, then pour chocolate material liquid into, cooling, packing.
In order to reach better effect, further improve, it is heating water bath that chocolate material is under agitation heated to dissolve described heating means completely, temperature is 50 ℃.
Further, mould can be any shape.
Further, the cooling refrigerator of putting into.
Embodiment 2:
A preparation method for chocolate, nut wash clean is stand-by, chocolate material is under agitation heated to dissolve completely, preserved fruit, nut are put into mould, then pour chocolate material liquid into, cooling, packing.
In order to reach better effect, further improve, it is heating water bath that chocolate material is under agitation heated to dissolve described heating means completely, temperature is 60 ℃.
Further, mould can be any shape.
Further, the cooling refrigerator of putting into.
Embodiment 3:
A preparation method for chocolate, preserved fruit and nut wash clean is stand-by, chocolate material is under agitation heated to dissolve completely, preserved fruit, nut are put into mould, then pour chocolate material liquid into, cooling, packing.
In order to reach better effect, further improve, it is heating water bath that chocolate material is under agitation heated to dissolve described heating means completely, temperature is 70 ℃.
Further, mould can be any shape.
Further, the cooling refrigerator of putting into.
Although above-mentioned, the specific embodiment of the present invention is described in conjunction with the embodiments; but be not limiting the scope of the invention; one of ordinary skill in the art should be understood that; on the basis of technical scheme of the present invention, those skilled in the art do not need to pay various modifications that performing creative labour can make or distortion still within protection scope of the present invention.
Claims (4)
1. a chocolate preparation method, is characterized in that: preserved fruit, nut wash clean is stand-by, chocolate material is under agitation heated to dissolve completely, and at least one in preserved fruit and nut put into mould, then pour chocolate material liquid into, cooling, packing.
2. the preparation method of a kind of chocolate according to claim 1, is characterized in that: it is heating water bath that chocolate material is under agitation heated to dissolve described heating means completely, and temperature is 50-70 ℃.
3. the preparation method of a kind of chocolate according to claim 1, is characterized in that: described mould can be any shape.
4. the preparation method of a kind of chocolate according to claim 1, is characterized in that: the described cooling refrigerator of putting into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310593283.0A CN103636880A (en) | 2013-11-23 | 2013-11-23 | Manufacturing method of chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310593283.0A CN103636880A (en) | 2013-11-23 | 2013-11-23 | Manufacturing method of chocolate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103636880A true CN103636880A (en) | 2014-03-19 |
Family
ID=50242290
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310593283.0A Pending CN103636880A (en) | 2013-11-23 | 2013-11-23 | Manufacturing method of chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103636880A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309725A (en) * | 2015-10-15 | 2016-02-10 | 安徽米乐食品有限公司 | Chocolate paste |
| CN107980999A (en) * | 2017-12-20 | 2018-05-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate mass and preparation method thereof |
-
2013
- 2013-11-23 CN CN201310593283.0A patent/CN103636880A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309725A (en) * | 2015-10-15 | 2016-02-10 | 安徽米乐食品有限公司 | Chocolate paste |
| CN107980999A (en) * | 2017-12-20 | 2018-05-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate mass and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140319 |