CN104304637A - Method for making red wine Mousse - Google Patents
Method for making red wine Mousse Download PDFInfo
- Publication number
- CN104304637A CN104304637A CN201410554828.1A CN201410554828A CN104304637A CN 104304637 A CN104304637 A CN 104304637A CN 201410554828 A CN201410554828 A CN 201410554828A CN 104304637 A CN104304637 A CN 104304637A
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- red wine
- mousse
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- stirring
- temperature
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- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a method for making red wine Mousse. The method specifically comprises the following steps: weighing 6g of gelatin powder, adding 90mL of water, soaking for 20 minutes, heating in a water bath at the temperature of 85 DEG C for 12 minutes, stirring until the gelatin is completely dissolved while heating, cooling to 60 DEG C, adding 20g of white granulated sugar and 50mL of grape juice, stirring and cooling to 20 DEG C, adding 25mL of red wine, stirring to be uniform, standing at the temperature of 4-5 DEG C for 40 minutes, adding 50g of non-dairy whipping cream whipped to be 2 times that of the original volume, mixing to be uniform, adding 100g of plant oil fresh butter prepared to be 2.5 times that of the original volume, slowly stirring to be uniform, and freezing at the temperature of 15-18 DEG C below zero for 2 hours for forming, thereby obtaining the red wine Mousse.
Description
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of grape red wine mousse.
Background technology
Mousse (mousse) is a kind of Western-style dessert, can directly eat, and also can be used for manufacturing cake.Mousse product appears at all Paris, FRAs of cuisines the earliest, mousse is applied to cake and can plays the effect stablizing and improve cake structure, make the change of the external form of cake, color and luster, structure, taste etc. more, quality is more natural, pure, freezing rear edible more tasty and refreshing pleasant.
The appearance of mousse product had both met the consumption idea that people follow the fashion, and met again people's uphold nature, healthy life idea.Along with China in recent years, to cure industry in line with international standards, and mousse and mousse cake etc. appear in the cake room of China big and medium-sized cities, cake chain store in a large number, and become consumer, especially a kind of baked product of enjoying a lot of young man.
Summary of the invention
The invention provides a kind of preparation method of grape red wine mousse.
The object of the invention is to realize in the following manner: take jelly powder 6g, add water 90mL, soak 20min, 85 DEG C of heating water bath 12min, limit heating is stirred to gelatin and dissolves completely, be cooled to 60 DEG C, add white granulated sugar 20g, grape juice 50mL, 20 DEG C are cooled to after stirring, add red wine 25mL, at 4 ~ 5 DEG C of temperature, 40min is left standstill after stirring evenly, first add the plant fresh cream 50g dismissed to original volume 2 times, mix, add again and dismissed to original volume 2.5 times of plant fresh cream 100g, slowly stir, at the temperature of-15 DEG C ~-18 DEG C, freezing 2h is shaping, be grape red wine mousse.
Grape red wine mousse of the present invention is pale pink, has strong grape flavor, has red wine local flavor concurrently, just melt in the mouth, delicate mouthfeel, sour-sweet tasty and refreshing, direct-edible, also can be used for making mousse cake or the mousse fillings as products such as swiss roll, bubble cottonrose hibiscus.
Four, detailed description of the invention
Embodiment 1
Take jelly powder 6g, add water 90mL, soak 20min, 85 DEG C of heating water bath 12min, limit heating is stirred to gelatin and dissolves completely, be cooled to 60 DEG C, add white granulated sugar 20g, grape juice 50mL, 20 DEG C are cooled to after stirring, add red wine 25mL, at 4 ~ 5 DEG C of temperature, 40min is left standstill after stirring evenly, first add the plant fresh cream 50g dismissed to original volume 2 times, mix, add again and dismissed to original volume 2.5 times of plant fresh cream 100g, slowly stir, be distributed in mould or packing container, at the temperature of-15 DEG C ~-18 DEG C, freezing 2h is shaping, be grape red wine mousse, being placed in 0 ~ 4 DEG C of refrigerator and cooled hides for sale or stand-by.
Embodiment 2
Take jelly powder 12g, add water 200mL, soak 20min, 85 DEG C of heating water bath 12min, limit heating is stirred to gelatin and dissolves completely, be cooled to 60 DEG C, add white granulated sugar 40g, grape juice 100mL, 20 DEG C are cooled to after stirring, add red wine 50mL, at 4 ~ 5 DEG C of temperature, 40min is left standstill after stirring evenly, first add and dismissed to original volume 2 times of plant fresh cream 100g, mix, add again and dismissed to original volume 2.5 times of plant fresh cream 200g, slowly stir, be distributed in mould or packing container,-15 DEG C ~-18 DEG C freezing 2 hours shaping, be grape red wine mousse, being placed in 0 ~ 4 DEG C of refrigerator and cooled hides for sale or stand-by.
Claims (1)
1. the invention provides a kind of preparation method of grape red wine mousse, its feature is as follows: take jelly powder 6g, add water 90mL, soak 20min, 85 DEG C of heating water bath 12min, limit heating is stirred to gelatin and dissolves completely, be cooled to 60 DEG C, add white granulated sugar 20g, grape juice 50mL, 20 DEG C are cooled to after stirring, add red wine 25mL, at 4 ~ 5 DEG C of temperature, 40min is left standstill after stirring evenly, first add the plant fresh cream 50g dismissed to original volume 2 times, mix, add again and dismissed to original volume 2.5 times of plant fresh cream 100g, slowly stir, at the temperature of-15 DEG C ~-18 DEG C, freezing 2h is shaping, be grape red wine mousse.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410554828.1A CN104304637A (en) | 2014-10-20 | 2014-10-20 | Method for making red wine Mousse |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410554828.1A CN104304637A (en) | 2014-10-20 | 2014-10-20 | Method for making red wine Mousse |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104304637A true CN104304637A (en) | 2015-01-28 |
Family
ID=52360073
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410554828.1A Pending CN104304637A (en) | 2014-10-20 | 2014-10-20 | Method for making red wine Mousse |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104304637A (en) |
-
2014
- 2014-10-20 CN CN201410554828.1A patent/CN104304637A/en active Pending
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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: 20150128 |