CN105981905A - Making method of lolly-coating cake food - Google Patents
Making method of lolly-coating cake food Download PDFInfo
- Publication number
- CN105981905A CN105981905A CN201510107720.2A CN201510107720A CN105981905A CN 105981905 A CN105981905 A CN 105981905A CN 201510107720 A CN201510107720 A CN 201510107720A CN 105981905 A CN105981905 A CN 105981905A
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- China
- Prior art keywords
- cake
- sugar
- club
- food
- lolly
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- 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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- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a making method of a lolly-coating cake food. The lolly-coating cake food is structurally a lolly food made by inserting a club (3) into a sugar and is characterized in that the sugar is replaced with a cake (2), so that a lolly-coating cake is made. The making method comprises the following steps of firstly, inserting a flat section big end (3' ) connected with the club (3) into the cake (2); then, pinching the club (3), enabling the cake (2) positioned on the club (3) to completely immerse in liquid syrup; then, taking out the cake (2) from the liquid syrup through the club (3), waiting for the liquid syrup adhered to the outer surface of the cake (2) to form a dried, solid and hard sugar coating (1); and finally, performing conventional packaging on the outer surface of the lolly-coating cake food integrating the club (3), the cake (2) and the sugar coating (1), so that the state that the lolly-coating cake food can be eaten at any time can be entered. The forming process of the lolly-coating cake food is made under a sterile environment condition.
Description
Technical field
The present invention relates to the preparation method of a kind of stick sugar-coat cake food, i.e. relate to one and can play the fullest
Sweet food child's stick sweet taste food of abdomen.
Background technology
At present, the lollipop food come out already has caused the great interest of child, but, in consumer
In child's play activity of power, lollipop food can not play on the premise of not lowering child's excitement, both tasted
To the sweet taste of the lollipop food liked, can the most slightly or temporarily solve again the full abdomen of now child
Matters.Child can be played for a long time.
Summary of the invention
The purpose of the present invention: be contemplated to solve to allow lollipop food also be able to slightly or the problem of interim full abdomen and
A kind of technical solution proposed.
In order to realize goal of the invention, plan employing techniques below:
Structurally: have club to insert caked sugar and the lollipop food that constitutes；
It is characterized in that, after being replaced by cake by above-mentioned caked sugar, form the preparation method step of stick sugar-coat cake
Rapid as follows:
First, the flat stub end with club disjunctor is inserted inside cake；
Then, pinching club, the cake that will be located on this club is totally immersed in liquid syrup；
Then, then by this club by cake from above-mentioned cake being taken out in liquid syrup and waiting this liquid sugar
Slurry becomes the solid hard state sugar-coat being attached to cake outer surface；
Finally, the stick sugar-coat cake food outer surface being integrated with sugar-coat three at club, cake is carried out often
Can enter after the packaging of rule and wait that entrance is used for the state eaten at any time.
The forming process of the stick sugar-coat cake that------is described is all carried out under the conditions of gnotobasis.
The present invention maximum feature compared with the prior art:
One, due under the conventional food custom premise not changing lollipop, for slightly being solved by cake
The full abdomen problem of human body creates condition.
Two, owing to being attached to the technology behave of sugar-coat at the outer surface of cake, and, above-mentioned " attachment " be
Carrying out under the conditions of gnotobasis, this is just for there being this sugar-coat to wrap up the cake containing micro-moisture therein,
Shelf-life under equal conditions will increased (such as: the shelf-life doubles) and create condition.
Three, positioning therewith in the middle part of cake owing to the flat stub end of club inserts, this is just for can prevent rod
Rod and cake between the displacement of rotating property, and hang hang volume bigger than normal cake create condition, be increase
Condition is created by the reliability of club location larger volume cake.
Accompanying drawing explanation
Figure illustrates the constructive embodiment of the present invention.
1: sugar-coat (such as: 1 to 5 millimeters thick)；2: cake is (such as: arc or polygon suggestion
The hemispherical cake using 3 to 5 cm diameters is appropriate)；3: club (such as: plastics are made)；3 ': with rod
Rod disjunctor makes the embedded shoe last of flat flap-type for positioning cake of molding (such as: thick 0.2 centimetre and diameter
Between 1 centimetre and 2 centimetres).
Detailed description of the invention
According to above explanation, it will thus be seen that the present invention is very simple as the structure of a kind of confectionery, its
It is critical only that the version that above-mentioned club 3, cake 2 are integrated with sugar-coat 1 three, and in the side of carrying
Just, on the premise of a little or interim full abdomen can be solved, the most suitably improve wherein for abdomen cake 2 of satisfying
Shelf-life, relatively meet the food feature of child age segmented population (lasting activity relatively long hundredweight (unit of weight) is the most little).
Its reparation technology must it is critical only that: should be as early as possible at the outer surface of this cake 2 after cake 2 high-temperature molding
Form one layer and be difficult to by hard sugar-coat 1 protective layer being attached to cake 2 outer surface of air corrosion, hard at this type of
The cake 2 of protection under matter sugar-coat 1 Rotating fields, the shelf-life under equal temperature conditions obviously can obtain significantly
Extend.
Structure that the present invention is concrete and preparation method, refer to " summary of the invention " and " accompanying drawing explanation " herein this
The explanation of two parts.
Claims (2)
1. a preparation method for stick sugar-coat cake food,
Structurally: have club (3) to insert caked sugar and the lollipop food that constitutes；
It is characterized in that, after being replaced by cake (2) by above-mentioned caked sugar, form producing of stick sugar-coat cake
Method step is as follows:
First, insertion cake (2) will be held internal with flat major part (3 ') of club (3) disjunctor；
Then, pinch club (3), will be located into the cake (2) on this club (3) and be totally immersed into liquid sugar
In slurry；
Then, then by this club (3) cake (2) is taken in liquid syrup from by above-mentioned cake (2)
Go out and wait that this liquid syrup becomes the solid hard state sugar-coat (1) being attached to cake (2) outer surface；
Finally, the stick sugar-coat cake food being integrated with sugar-coat (1) three at club (3), cake (2)
Exterior surface can enter after carrying out conventional packaging and wait that entrance is used for the state eaten at any time.
Stick sugar-coat cake food the most according to claim 1, it is characterised in that: described lollipop
The forming process of clothing cake is all carried out under the conditions of gnotobasis.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2015100314978 | 2015-01-17 | ||
| CN201510031497 | 2015-01-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105981905A true CN105981905A (en) | 2016-10-05 |
Family
ID=53334667
Family Applications (5)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510074924.0A Pending CN104738301A (en) | 2015-01-17 | 2015-02-08 | Lollipop-coating cake |
| CN201510101975.8A Pending CN104686771A (en) | 2015-01-17 | 2015-02-26 | Lollipop-coating cake food |
| CN201510101974.3A Pending CN104686770A (en) | 2015-01-17 | 2015-02-26 | Preparation method of lollipop-coating cake food |
| CN201510107926.5A Pending CN105981906A (en) | 2015-01-17 | 2015-03-06 | Lolly-coating cake food |
| CN201510107720.2A Pending CN105981905A (en) | 2015-01-17 | 2015-03-06 | Making method of lolly-coating cake food |
Family Applications Before (4)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510074924.0A Pending CN104738301A (en) | 2015-01-17 | 2015-02-08 | Lollipop-coating cake |
| CN201510101975.8A Pending CN104686771A (en) | 2015-01-17 | 2015-02-26 | Lollipop-coating cake food |
| CN201510101974.3A Pending CN104686770A (en) | 2015-01-17 | 2015-02-26 | Preparation method of lollipop-coating cake food |
| CN201510107926.5A Pending CN105981906A (en) | 2015-01-17 | 2015-03-06 | Lolly-coating cake food |
Country Status (1)
| Country | Link |
|---|---|
| CN (5) | CN104738301A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1064591A (en) * | 1992-03-24 | 1992-09-23 | 林京安 | Sugarcoated cake and production method thereof |
| CN1511482A (en) * | 2002-12-27 | 2004-07-14 | 悠哈味觉糖有限公司 | Food coated with sugar |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1563738A1 (en) * | 2004-02-13 | 2005-08-17 | Puratos Naamloze Vennootschap | Cold gelling pastry glaze based on pectin |
| CN201789893U (en) * | 2010-09-16 | 2011-04-13 | 姚丽珍 | Popping sugarcoated on-stick haws |
-
2015
- 2015-02-08 CN CN201510074924.0A patent/CN104738301A/en active Pending
- 2015-02-26 CN CN201510101975.8A patent/CN104686771A/en active Pending
- 2015-02-26 CN CN201510101974.3A patent/CN104686770A/en active Pending
- 2015-03-06 CN CN201510107926.5A patent/CN105981906A/en active Pending
- 2015-03-06 CN CN201510107720.2A patent/CN105981905A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1064591A (en) * | 1992-03-24 | 1992-09-23 | 林京安 | Sugarcoated cake and production method thereof |
| CN1511482A (en) * | 2002-12-27 | 2004-07-14 | 悠哈味觉糖有限公司 | Food coated with sugar |
Non-Patent Citations (1)
| Title |
|---|
| 爱番茄爱生活: "cakepops棒棒糖蛋糕", 《WWW.DOUGUO.COM/COOKBOOK/710075.HTML》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104686771A (en) | 2015-06-10 |
| CN105981906A (en) | 2016-10-05 |
| CN104686770A (en) | 2015-06-10 |
| CN104738301A (en) | 2015-07-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161005 |