CN104305044A - Fruit cake stuffing - Google Patents
Fruit cake stuffing Download PDFInfo
- Publication number
- CN104305044A CN104305044A CN201410534548.4A CN201410534548A CN104305044A CN 104305044 A CN104305044 A CN 104305044A CN 201410534548 A CN201410534548 A CN 201410534548A CN 104305044 A CN104305044 A CN 104305044A
- Authority
- CN
- China
- Prior art keywords
- juice
- green pepper
- olive
- fruit
- mangosteen
- 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.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 22
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 23
- 244000003416 Asparagus officinalis Species 0.000 claims abstract description 12
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 12
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims abstract description 12
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 12
- 240000006053 Garcinia mangostana Species 0.000 claims abstract description 12
- 235000017048 Garcinia mangostana Nutrition 0.000 claims abstract description 12
- 240000007817 Olea europaea Species 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 235000011941 Tilia x europaea Nutrition 0.000 claims abstract description 12
- 235000014121 butter Nutrition 0.000 claims abstract description 12
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 12
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 12
- 235000008390 olive oil Nutrition 0.000 claims abstract description 12
- 239000004006 olive oil Substances 0.000 claims abstract description 12
- 235000013944 peach juice Nutrition 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000219112 Cucumis Species 0.000 claims description 11
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 11
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 11
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 11
- 239000004744 fabric Substances 0.000 claims description 11
- 241000196324 Embryophyta Species 0.000 abstract description 4
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 240000006432 Carica papaya Species 0.000 abstract 1
- 235000009467 Carica papaya Nutrition 0.000 abstract 1
- 235000009849 Cucumis sativus Nutrition 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The invention relates to fruit cake stuffing which is mainly prepared from the following components by weight: 10-20g of green bell pepper, 5-9 parts of green pepper, 10-15 parts of papaya, 1-3g of cucumbers, 5-9g of asparagus, 100-220g of apple butter, 10-20g of peach juice, 0.5-0.6g of olive juice, 10-50g of lime juice, 10-20g of mangosteen, 10-60g of black brin, 500-900g of clean water, 10-20g of olive oil, 10-25g of vegetable oil, 10-13g of cocoa butter and 60-90g of white sugar. As a lot of plant components which have relatively good natural preservatives are added into the stuffing, fruit type sweetmeat can be prevented from being decayed and deteriorated, so that the expiration date is prolonged. Moreover, some plant fibers are added into the fruit stuffing, so that the problem that excessively fine and smooth cakes are hardly digested can be solved.
Description
Technical field
The invention belongs to field of food, particularly Fruit cake fillings.
Background technology
Fruit cake has fragrant and sweet taste usually, highly palatable, but due to Fruit cake much sugary, apt to deteriorate, fillings is not easy to preserve, and therefore the shelf-life is usually very short, cause price easily higher, and output is less.
Summary of the invention
The object of this invention is to provide Fruit cake fillings, containing natural anticorrosion content in this fillings formula, effectively can improve the shelf-life of fillings, be applicable to preserving and produce with a large amount of.
Fruit cake fillings, is mainly prepared from by dish green pepper 10-20g, green pepper 5-9g, newborn melon 10-15g, cucumber 1-3g, asparagus 5-9g, apple butter 100-220g, peach juice 10-20g, olive juice 0.5-0.6g, lime juice 10-50g, mangosteen 10-20g, black cloth woods 10-60g, clear water 500-900g, olive oil 10-20g, vegetable oil 10-25g, cocoa butter 10-13g and white sugar 60-90g.
Its advantage is:
This fillings is owing to the addition of a large amount of plant components, plant component has good natural antiseptic agent, can prevent the Heavenly Teacher of fruits from putrid and deteriorated problem occurring, extend the shelf life, and add some strings in fruit fillings, digestible problem do not allowed by the cake can placing preciosity.
Detailed description of the invention
embodiment 1
Fruit cake fillings, is mainly prepared from by dish green pepper 10g, green pepper 5g, newborn melon 10g, cucumber 1g, asparagus 5g, apple butter 100g, peach juice 10g, olive juice 0.5g, lime juice 10g, mangosteen 10g, black cloth woods 10g, clear water 500g, olive oil 10g, vegetable oil 10g, cocoa butter 10g and white sugar 60g.
embodiment 2
Fruit cake fillings, is mainly prepared from by dish green pepper 20g, green pepper 9g, newborn melon 15g, cucumber 3g, asparagus 9g, apple butter 220g, peach juice 20g, olive juice 0.6g, lime juice 50g, mangosteen 20g, black cloth woods 60g, clear water 900g, olive oil 20g, vegetable oil 25g, cocoa butter 13g and white sugar 90g.
embodiment 3
Fruit cake fillings, is mainly prepared from by dish green pepper 16g, green pepper 6g, newborn melon 12g, cucumber 2g, asparagus 6g, apple butter 200g, peach juice 16g, olive juice 0.52g, lime juice 30g, mangosteen 16g, black cloth woods 50g, clear water 700g, olive oil 16g, vegetable oil 18g, cocoa butter 12g and white sugar 80g.
embodiment 4
Fruit cake fillings, is mainly prepared from by dish green pepper 20g, green pepper 8g, newborn melon 13g, cucumber 1-3g, asparagus 6g, apple butter 220g, peach juice 16g, olive juice 0.5g, lime juice 20g, mangosteen 15g, black cloth woods 40g, clear water 700g, olive oil 16g, vegetable oil 18g, cocoa butter 12g and white sugar 70g.
embodiment 5
Fruit cake fillings, is mainly prepared from by dish green pepper 20g, green pepper 9g, newborn melon 15g, cucumber 1-3g, asparagus 8g, apple butter 170g, peach juice 16g, olive juice 0.6g, lime juice 10g, mangosteen 12g, black cloth woods 34g, clear water 658g, olive oil 18g, vegetable oil 21g, cocoa butter 13g and white sugar 78g.
Claims (5)
1. Fruit cake fillings, is characterized in that mainly being prepared from by dish green pepper 10-20g, green pepper 5-9g, newborn melon 10-15g, cucumber 1-3g, asparagus 5-9g, apple butter 100-220g, peach juice 10-20g, olive juice 0.5-0.6g, lime juice 10-50g, mangosteen 10-20g, black cloth woods 10-60g, clear water 500-900g, olive oil 10-20g, vegetable oil 10-25g, cocoa butter 10-13g and white sugar 60-90g.
2. Fruit cake fillings according to claim 1, is characterized in that dish green pepper 10g, green pepper 5g, newborn melon 10g, cucumber 1g, asparagus 5g, apple butter 100g, peach juice 10g, olive juice 0.5g, lime juice 10g, mangosteen 10g, black cloth woods 10g, clear water 500g, olive oil 10g, vegetable oil 10g, cocoa butter 10g and white sugar 60g are prepared from.
3. Fruit cake fillings according to claim 1, is characterized in that being prepared from by dish green pepper 16g, green pepper 6g, newborn melon 12g, cucumber 2g, asparagus 6g, apple butter 200g, peach juice 16g, olive juice 0.52g, lime juice 30g, mangosteen 16g, black cloth woods 50g, clear water 700g, olive oil 16g, vegetable oil 18g, cocoa butter 12g and white sugar 80g.
4. Fruit cake fillings according to claim 1, is characterized in that dish green pepper 20g, green pepper 9g, newborn melon 15g, cucumber 3g, asparagus 9g, apple butter 220g, peach juice 20g, olive juice 0.6g, lime juice 50g, mangosteen 20g, black cloth woods 60g, clear water 900g, olive oil 20g, vegetable oil 25g, cocoa butter 13g and white sugar 90g are prepared from.
5. Fruit cake fillings according to claim 1, is characterized in that dish green pepper 20g, green pepper 9g, newborn melon 15g, cucumber 1-3g, asparagus 8g, apple butter 170g, peach juice 16g, olive juice 0.6g, lime juice 10g, mangosteen 12g, black cloth woods 34g, clear water 658g, olive oil 18g, vegetable oil 21g, cocoa butter 13g and white sugar 78g are prepared from.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410534548.4A CN104305044A (en) | 2014-10-13 | 2014-10-13 | Fruit cake stuffing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410534548.4A CN104305044A (en) | 2014-10-13 | 2014-10-13 | Fruit cake stuffing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305044A true CN104305044A (en) | 2015-01-28 |
Family
ID=52360479
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410534548.4A Pending CN104305044A (en) | 2014-10-13 | 2014-10-13 | Fruit cake stuffing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305044A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106614934A (en) * | 2016-12-27 | 2017-05-10 | 李康康 | Fruit-stuffed cake and preparation method thereof |
-
2014
- 2014-10-13 CN CN201410534548.4A patent/CN104305044A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106614934A (en) * | 2016-12-27 | 2017-05-10 | 李康康 | Fruit-stuffed cake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150128 |