M358539 四、指定代表圖： (一) 本案指定代表圖為：第（一）圖。 (二) 本代表圖之元件符號簡單說明： (9)無梗柳丁果實加工品結構 (331)(332)(333)果實結構 (91) 巧克力層 (92) 餅乾屑M358539 IV. Designated representative map: (1) The representative representative of the case is: (1). (2) A brief description of the symbol of the representative figure: (9) Structure of the processed product of sessile willow fruit (331) (332) (333) Fruit structure (91) Chocolate layer (92) Biscuits
五、新型說明： 【新型所屬之技術領域】 本創作係關於一種無梗柳丁果實加工品社構，、匕 有-巧克力層或-雜層，藉以絲調味粉或餅乾 丁果實加工品結構。 、 【先前技術】 傳統柳丁之㈣方式大？是以十字形切法輪柳丁均等 對切成四等分，然，此種對财式並無法將柳丁内部之果梗去 除’而使得部分之果梗憾存在於已切片之柳丁果肉上，且柳 丁之外部果皮仍是附著於已切片之柳丁果肉外側，因此，大多 數人們在食用前，則仍須先以牙齒咬除已切片之柳丁果肉上之 果梗或疋以刀具切除後，再以手撥除柳丁切片外圍所依附之果 皮後，才予以食用。而食用者以牙齒咬除已切片之柳丁果肉上 2 M358539 之果梗的動作並斜分^禮貌，尤其是在公眾場合用餐 時，則更顯繼尬；且食用時，食用者仍須以手撥除柳丁切片外 圍所依附之果皮，因此，手部也容易、到柳丁果肉的汁液， 以致於食时在吃完柳丁切丨後則還t洗手清潔之，對於人們 在食用柳丁時並不十分方便。 【新型内容】 本創作係為-種無梗柳丁果實加卫品結構，主要是藉由該 無梗柳丁果實加工品結構之果實騎鋪設之巧克力層或薄糖 層，藉以沾黏調味粉或餅乾屑，以提供該果實層不同層次的味 覺感受，並可使該果實層同時具有酥脆的口感。 -種無梗柳丁果實加工品結構，包括：—果實層及一沾黏 層’其中’该沾黏層是覆蓋於該果實層表面。該沾黏層係使用 巧克力層，藉以沾黏調味粉或餅乾屑，以提供該果實層不同 層次的味覺感受，並可使該果實層同時具有職口感，而該沾 黏層也可使用_薄糖層。該果實層，更可包括：至少二略呈半 球形之果實結構及至少一略呈片狀之果實結構。 而》亥果貝層加工製作方法，則包括下列程序；a :切除柳 丁頂。p與底部之兩端果皮；b:待程序a完成後，則切除柳丁 周圍果皮，e.待程序b完成後，則切除殘留於柳丁果實上之 剩餘皮，d .待程序c完成後，則切除柳丁果實内部果梗。 俾使審查委員能對於本創作之技術特徵，有更進一步之了 3 M358539 解，以下謹以一個具體實施例，且佐以圖式作詳細說明。 【實施方式】 實施例一，請參閱第一〜二十九圖，本創作是一種無挺柳 丁果實加工品結構(9)，包括：一果實層及一沾黏層；其中， ό亥沾黏層疋覆蓋於遠果實層表面。該沾黏層係使用一巧克力展 (91)，藉以沾黏調味粉或餅乾屑（92)，以提供該果實層不同展 次的味覺感受，並可使該果實層同時具有酥脆口感，而該沾= 層也可使用一薄糖層。 該果實層，更可包括：至少二略呈半球形之果實結構 (331)⑶2)及至少-略呈片狀之果實結構(333);其中，該些 果實結構(331)(332)(333)均已去除果梗部分。 — 而該果實層加工製作方法，則包括下列程序； a :切除柳丁（1)頂部（11)與底部（12)之兩端果皮。 b :待程序a完成後，則切除柳丁g)周圍果皮（2)。 c :待程序b完成後，則切除殘留於柳丁果實上之剩 餘皮屑（31)。 d:待程序c完成後’則切除柳丁果實（3)内部果梗(32> 其中，該切除柳丁（1)頂部（11)與底部（12)之兩端果皮之 程序a，更包括下列步驟； 4 M358539 (al):將柳丁（1)側置於平台（5)上，此時柳丁（1)之頂 部（11)與底部（12)兩端是平行於平台（5)。 (a2).待步驟(al)完成後，則利用刀具（6)，分別切除 柳丁（1)頂部（11)與底部（12)之兩端果皮 ，使柳 丁（1)之頂部（11)與底部（12)均呈現一平整之橫 切面（41)(42)。 # 其中，该切除柳丁（1)周圍果皮(2)之程序b，更包括下列 步驟； (bl):將柳丁（1)之頂部橫切面（41)或底部橫切面（42) 置於平台（5)上。 (b2) ·待步驟(bl)完成後，則利用刀具（6)，由上而下 順著柳丁果實（3)的弧度，切除一長度之柳丁（d 周圍果皮(2)。 • (b3).重複步驟(b2)，直到完全切除柳丁（1)周圍果皮 (2)。 其中，該切除殘留於柳丁果實（3)上之剩餘皮屑（31)之程 序c，更包括下列步驟； (cl):將已去除果皮之柳丁果實⑶拿置於手（8)中。 (c2):待步驟(cl)完成後，則利用手指，順勢轉動柳丁 5 M358539 果實（3)，並以刀具（6)切除殘留於柳丁果實（3) 上之剩餘皮屑（31)。 其中，該切除柳丁果實（3)内部果梗(32)之程序d，更包括 下列步驟； (dl):將柳丁果實（3)之頂部橫切面（41)或底部橫切面 (42)置於平台（5)上。 (d2).待步驟⑻）完成後，則避開柳丁果實⑶内部果 梗(32)，以刀具(6)切下柳丁果實的左半側， 即為一略呈半球形之該果實結構(331)。 (d3):待步驟(d2)完成後，則避開柳丁果實（3)内部果 梗(32)，以刀具(6)切下柳丁果實的右半側， 即為另一略呈半球形之該果實結構(332)。 (d4):待步驟(d3)完成後，則以刀具⑹切除剩餘柳丁 果實(3)之果梗(32)部分，即為另一略呈片狀之 該果實結構(333)。 ―上述實施例’僅為便於說明而設，即大凡依所列申請專利 祀圍所為之各雜換設計，均應包含於本案之巾請範圍中，敬 請鈞局審查委員能早曰賜予本案專利，實感德便。 【圖式簡單說明】 第一圖本創作之立體圖； 6 M358539 第二圖本創作之部分結構之立體圖； 第三圖本創作之部分結構之剖面圖； 第四圖本創作之實施例圖； 第五圖本創作之程序流程圖； 第六圖本創作之程序a之步驟流程圖； 第七圖本創作之程序b之步驟流程圖； 第八圖本創作之程序c之步驟流程圖； 第九圖本創作之程序d之步驟流程圖； 第十圖本創作之程序a之示意圖（一）； 第十一圖本創作之程序a之示意圖（二）； 第十二圖本創作之程序a之示意圖（三）； 第十三圖本創作之程序b之示意圖（一）； 第十四圖本創作之程序b之示意圖（二）； 第十五圖本創作之程序b之示意圖（三）； 第十六圖本創作之程序b之示意圖（四）； 第十七圖本創作之程序b之示意圖（五）； 第十八圖本創作之程序b之示意圖（六）； 第十九圖本創作之程序b之示意圖（七）； 第二十圖本創作之程序b之示意圖（八）； 第二十一圖本創作之程序b之示意圖（九）； 第二十二圖本創作之程序c之示意圖（一）； 第二十三圖本創作之程序c之示意圖（二）； 7 M358539 第二十四圖本創作之程序C之示意圖（三）； 第二十五圖本創作之程序d之示意圖（一）； 第二十六圖本創作之程序d之示意圖（二）； 第二十七圖本創作之程序d之示意圖（三）； 第二十八圖本創作之程序d之示意圖（四）； 第二十九圖本創作之程序d之示意圖（五）。 【主要元件符號說明】 (1) 柳丁 (11) 頂部 (12) 底部 (2) 周圍果皮 (3) 柳丁果實 (31) 皮屑 (32) 果梗 (331)(332)(333)果實結構 (41)(42)橫切面 (5) 平台 (6) 刀具 (7) 盤子 ⑻手 (9)無梗柳丁果實加工品結構 8 M358539 (91) 巧克力層 (92) 餅乾屑V. New description: [New technical field] This creation is about a sessile willow fruit processing product structure, 匕-chocolate layer or -heterogeneous layer, by silk seasoning powder or biscuit diced fruit processed product structure. [Prior Art] Traditional Liu Dingzhi (4) is a big way? It is a cross-shaped cut round, and Liu Ding equals the cut into four equal parts. However, this kind of financial formula cannot remove the fruit stems inside the willows, and some of the fruit stems are present on the sliced willow pulp. And the outer skin of Liu Ding is still attached to the outside of the sliced willow pulp. Therefore, most people still need to bite the fruit stem or the knives on the sliced willow pulp with the teeth before eating. After excision, the skin attached to the periphery of the Liuding slice is removed by hand before being eaten. The consumer uses the teeth to bite the action of the 2 M358539 fruit stem on the sliced willow pulp and divide it into courtesy, especially when dining in public, and it is more important to eat. The hand removes the peel attached to the periphery of the Liuding slice. Therefore, the hand is also easy to the juice of the willow pulp, so that after eating the Liuding cut, it is also washed and cleaned. Ding is not very convenient. [New content] This creation is a kind of sessile willow fruit medicinal structure, mainly by laying the chocolate layer or thin layer of sugar on the fruit of the processed structure of the sessile willow fruit, so as to stick the seasoning powder Or biscuit crumbs to provide different levels of taste perception of the fruit layer and to provide a crispy mouthfeel at the same time. - A sessile willow fruit processed product structure comprising: - a fruit layer and a sticky layer 'where the adhesive layer covers the surface of the fruit layer. The adhesive layer uses a chocolate layer to adhere the seasoning powder or biscuit crumb to provide different levels of taste perception of the fruit layer, and the fruit layer can have a mouthfeel at the same time, and the adhesive layer can also be used. Sugar layer. The fruit layer may further comprise: at least two semi-spherical fruit structures and at least one slightly flaky fruit structure. The method of manufacturing the Haiguo shell layer includes the following procedures; a: cutting the top of the willow. p and the ends of the bottom of the skin; b: after the completion of the procedure a, the skin around the willow is removed, e. After the completion of the procedure b, the residual skin remaining on the willow fruit is removed, d. After the completion of the procedure c Then cut off the internal fruit stem of the Liuding fruit.审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查 审查[Embodiment] In the first embodiment, please refer to the first to twenty-ninth figures. The present invention is a structure (9) of a processed product without a tinged diced fruit, comprising: a fruit layer and a sticky layer; The adhesive layer covers the surface of the far fruit layer. The adhesive layer uses a chocolate show (91) to adhere the seasoning powder or biscuit crumbs (92) to provide a taste experience of the different layers of the fruit layer, and to make the fruit layer have a crispy taste at the same time. A thin layer of sugar can also be used for the smear layer. The fruit layer may further comprise: at least two slightly hemispherical fruit structures (331) (3) 2) and at least a slightly flaky fruit structure (333); wherein the fruit structures (331) (332) (333) ) The part of the fruit stem has been removed. - The fruit layer processing method comprises the following procedure; a: cutting the peel at the ends of the top (11) and bottom (12) of the pudding (1). b: After the procedure a is completed, the willow g) is removed (2). c: After the completion of the procedure b, the remaining dander (31) remaining on the lychee fruit is removed. d: After the completion of the procedure c, the excision of the willow fruit (3) internal fruit stem (32), wherein the process of cutting the top (11) and the bottom (12) of the top of the willow (1) is a, including The following steps; 4 M358539 (al): Place the Liuding (1) side on the platform (5), at this time the top (11) and the bottom (12) of the Liuding (1) are parallel to the platform (5) (a2). After the step (al) is completed, use the cutter (6) to cut off the tops of the top (11) and bottom (12) of the diced (1), respectively, so that the top of the pudding (1) ( 11) and the bottom (12) both present a flat cross section (41) (42). # Wherein, the procedure b for removing the pericarp (2) around the pudding (1) further includes the following steps; (bl): The top cross section (41) or the bottom cross section (42) of Liu Ding (1) is placed on the platform (5). (b2) • After the step (bl) is completed, the tool (6) is used, from top to bottom. Follow the curvature of the willow fruit (3) and remove a length of the pudding (d around the skin (2). • (b3). Repeat step (b2) until the skin around the pudding (1) is completely removed (2). Wherein, the residual dandruff remaining on the pudding fruit (3) is removed (3) 1) The procedure c further includes the following steps; (cl): the willow fruit (3) with the peel removed is placed in the hand (8). (c2): After the step (cl) is completed, the finger is used. Rotate the 5 M358539 fruit (3) and cut off the remaining dander (31) remaining on the pudding fruit (3) with the knives (6). Among them, the cut liuding fruit (3) internal fruit stalk (32) The program d further includes the following steps: (dl): placing the top cross section (41) or the bottom cross section (42) of the Liuding fruit (3) on the platform (5). (d2). Waiting for the step (8) After completion, the internal fruit stem (32) of the willow fruit (3) is avoided, and the left half of the willow fruit is cut with a cutter (6), which is a slightly hemispherical fruit structure (331). (d3): After the completion of the step (d2), the internal fruit stem (32) of the willow fruit (3) is avoided, and the right half of the willow fruit is cut with the cutter (6), which is another slightly hemispherical fruit structure. (332) (d4): After the completion of the step (d3), the portion of the fruit stem (32) of the remaining willow fruit (3) is cut by the cutter (6), which is another slightly flaky fruit structure (333 The above embodiment is for convenience of explanation only. That is to say, all the miscellaneous design of the application for patents in the listed areas should be included in the scope of the case. Please ask the review board member to give the patent as soon as possible. The first picture is a three-dimensional picture of the creation; 6 M358539 The second picture is a perspective view of part of the structure of the creation; the third picture is a sectional view of a part of the structure of the creation; the fourth picture is an embodiment of the creation; Program flow chart; Figure 6 is a flow chart of the steps of the program a; the seventh picture shows the steps of the program b of the creation; the eighth picture shows the steps of the program c of the creation; Steps of the steps of d; Figure 10 Schematic diagram of the procedure a of the creation (1); Figure 11 is a schematic diagram of the procedure a of the creation (2); 12th diagram of the procedure a of the creation (3); Figure 13 Schematic diagram of the procedure b of the creation (1); Figure 14 Schematic diagram of the procedure b of the creation (2); 15th diagram of the procedure b of the creation (3); Schematic representation of the procedure b (4); Figure 17 Schematic diagram of the procedure b of the creation (5); Figure 18 Schematic diagram of the procedure b of the creation (6); 19th diagram of the procedure b of the creation (7); The schematic diagram of the program b of the twenty-first picture creation (eight); the twenty-first picture of the program b of the creation (n); the twenty-second picture of the program c of the creation (a); twenty-third Schematic diagram of the program c of the picture creation (2); 7 M358539 The twenty-fourth picture of the program C of the creation (three); The twenty-fifth picture of the program of the creation of the program d (a); twenty-sixth Schematic diagram of the program d of the picture creation (2); 27th diagram of the program d of the creation (3); 28th diagram of the procedure d of the creation (4); Schematic diagram of the process of creation d (five). [Explanation of main component symbols] (1) Liu Ding (11) Top (12) Bottom (2) Pericarp (3) Liu Ding fruit (31) Dander (32) Fruit stem (331) (332) (333) fruit Structure (41) (42) Cross section (5) Platform (6) Tool (7) Plate (8) Hand (9) Sessile willow fruit processed product structure 8 M358539 (91) Chocolate layer (92) Biscuits
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