TWM469754U - Improved structure of pineapple cake - Google Patents

Improved structure of pineapple cake Download PDF

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Publication number
TWM469754U
TWM469754U TW102211955U TW102211955U TWM469754U TW M469754 U TWM469754 U TW M469754U TW 102211955 U TW102211955 U TW 102211955U TW 102211955 U TW102211955 U TW 102211955U TW M469754 U TWM469754 U TW M469754U
Authority
TW
Taiwan
Prior art keywords
pineapple
filling
meringue
cake
layer
Prior art date
Application number
TW102211955U
Other languages
Chinese (zh)
Inventor
Xin-Yu Huang
Cai-Ying Peng
Mei-Hui Zhong
Original Assignee
Univ Wufeng
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Univ Wufeng filed Critical Univ Wufeng
Priority to TW102211955U priority Critical patent/TWM469754U/en
Publication of TWM469754U publication Critical patent/TWM469754U/en

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Description

鳳梨酥結構改良 Pineapple cake structure improvement

本創作係關於一種鳳梨酥結構改良，尤指能讓鳳梨酥之酥皮內能容納鳳梨餡、麻糬及鳳梨果肉三層內餡的鳳梨酥。 This creation is about the improvement of a pineapple cake structure, especially the pineapple cake that can make the pineapple cake meringue contain the filling of pineapple filling, mochi and pineapple pulp.

一般市面上的鳳梨酥，只能提供單調的外觀，造成外觀上缺乏變化，食用上容易吃膩，而使消費者降低購買意願為其缺點之一。再者，一般的鳳梨酥大多填充果醬內餡或核果顆粒，而無法具有彈牙口感，為其缺點之二。 Generally, the pineapple cake on the market can only provide a monotonous appearance, resulting in a lack of appearance, easy to eat and eat, and making consumers less willing to purchase. Moreover, most of the pineapple cakes are filled with jam stuffing or stone fruit granules, and cannot have a mouthfeel, which is the second disadvantage.

本創作係有關一種鳳梨酥結構改良，其主要包括有鳳梨酥之酥皮、鳳梨餡、麻糬及鳳梨果肉，該鳳梨酥之酥皮外形呈八角狀，而酥皮內呈中空容間，用為容置鳳梨餡、麻糬及鳳梨果肉，形成擁有三層內餡之鳳梨酥。 This creation is about the improvement of a pineapple cake structure, which mainly includes pineapple cake meringue, pineapple filling, mochi and pineapple pulp. The shape of the pineapple cake is octagonal, and the meringue is hollow. Contains pineapple filling, mochi and pineapple pulp to form a pineapple cake with three layers of stuffing.

7‧‧‧酥皮 7‧‧‧ meringue

8‧‧‧鳳梨餡 8‧‧‧ pineapple filling

9‧‧‧麻糬 9‧‧‧ Paralysis

10‧‧‧鳳梨果肉 10‧‧‧ pineapple pulp

第1圖係本創作之整體圖。 Figure 1 is an overall picture of the creation.

第2圖係本創作之剖面圖。 Figure 2 is a cross-sectional view of the creation.

請參閱第1圖及第2圖所示，本創作係一種鳳梨酥結構改良，主要係由酥皮(7)、鳳梨酥餡(8)、麻糬(9)與鳳梨果肉(10)所構 成，酥皮(7)做成八角形的形狀，而內部為中空狀，酥皮(7)內部包覆著鳳梨酥餡(8)，鳳梨酥餡(8)內部則包覆著麻糬(9)，而麻糬(9)內部再包覆著鳳梨果肉(10)，最後就形成擁有三層內餡的鳳梨酥。 Please refer to Figure 1 and Figure 2, this is a kind of pineapple cake structure improvement, mainly composed of meringue (7), pineapple cake filling (8), mochi (9) and pineapple pulp (10). Into, meringue (7) is made into an octagonal shape, while the interior is hollow, the meringue (7) is covered with pineapple pastry (8), and the pineapple pastry (8) is covered with paralysis (9). ), while the paralyzed (9) is covered with pineapple pulp (10), and finally a pineapple cake with three layers of stuffing is formed.

7‧‧‧酥皮 7‧‧‧ meringue

8‧‧‧鳳梨餡 8‧‧‧ pineapple filling

9‧‧‧麻糬 9‧‧‧ Paralysis

10‧‧‧鳳梨果肉 10‧‧‧ pineapple pulp

Claims (2)

一種鳳梨酥結構改良，包括：一酥皮，係帶有鳳梨皮花樣而形成八角狀，且內部呈中空結構，包覆著多層次內餡；一多層次內餡，第一層餡料為食用粉所調配之鳳梨餡，且被酥皮包覆者，第二層餡料為麻糬食材以包裹食品填充物，如鳳梨果肉或其他可食用鮮果果醬。 The structure improvement of a pineapple cake comprises: a meringue with an octagonal shape and an octagonal shape, and a hollow structure inside, covering a multi-layered filling; a multi-layer filling, the first layer of filling is edible The pineapple stuffed with powder and covered with meringue, the second layer of stuffing is a paralyzed food to wrap food fillings, such as pineapple pulp or other edible fresh fruit jam. 如申請專利範圍第1項所述之鳳梨酥結構改良，可為數種可食用水果餡料或鮮果果醬所組成。 The improved pineapple cake structure described in the first paragraph of the patent application may be composed of several edible fruit fillings or fresh fruit jams.
TW102211955U 2013-06-26 2013-06-26 Improved structure of pineapple cake TWM469754U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
TW102211955U TWM469754U (en) 2013-06-26 2013-06-26 Improved structure of pineapple cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
TW102211955U TWM469754U (en) 2013-06-26 2013-06-26 Improved structure of pineapple cake

Publications (1)

Publication Number Publication Date
TWM469754U true TWM469754U (en) 2014-01-11

Family

ID=50347228

Family Applications (1)

Application Number Title Priority Date Filing Date
TW102211955U TWM469754U (en) 2013-06-26 2013-06-26 Improved structure of pineapple cake

Country Status (1)

Country Link
TW (1) TWM469754U (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106720065A (en) * 2016-12-05 2017-05-31 苏州农业职业技术学院 A kind of food with Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste as heart of filling and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106720065A (en) * 2016-12-05 2017-05-31 苏州农业职业技术学院 A kind of food with Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste as heart of filling and preparation method thereof

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