| 摘要 |
PURPOSE: A producing method of caramelized apple is provided to coat the surface of the freeze-dried apple with caramel sauce for preventing the moisture of the apple from separating a coating layer. CONSTITUTION: A producing method of caramelized apple comprises the following steps: freeze-drying 3-8mm depth of apple from the surface; and coating the surface of the apple with caramel sauce. The caramel sauce contains 25-30wt% of fresh cream, 25-30wt% of condensed milk, 10-15wt% of sugar, 2-4wt% of honey, 10-15wt% of starch syrup, 10-15wt% of freeze-dried apple powder, 4-6wt% of liquid salted butter, 0.2-0.5wt% of citric acid powder, and 0.7-1.2wt% of vanilla flavor. The surface of the caramelized apple is coated with one ingredient selected from rice cake, chocolate, confectionery products, nuts, or seeds. |
