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Sugar-free cubilose ham moon cake and manufacture method thereof

A technology without sucrose and bird's nest, which is applied in food preparation, baking, dough processing, etc., can solve problems that have not been reported before, and achieve the effect of mellow fragrance and ruddy color

Inactive Publication Date: 2010-01-13
普绩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no report on adding bird's nest to ham mooncakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0020] 1. The production of sucrose-free bird's nest hard-shell ham mooncakes.

[0021] Production of pie crust: Mix 3-4kg of flour with 1-1.3kg of maltitol powder, 0.3-0.6kg of honey, and 1-1.5kg of water until gluten is formed, then mix 6-7kg of flour with 3-4.5kg of refined lard kg is added to the gluten dough and mixed evenly, and left for 20 minutes, cut into strips and then cut into noodle blocks each with a thickness of 60-65 grams, pressed into round shapes with a thickness of 6-8 mm, and set aside for later use.

[0022] The production of the core filling: take 0.1-0.2kg of edible dry bird's nest, soak it in water for 3-4 hours after soaking in water, remove the fine hairs and impurities in the water with a tong, shake it loose by hand, put it into boiling water for a while, and then remove it. Soak it in clear water for 3-4 hours, and finally put it in boiling water for a while, pick it up, freeze-dry it, and crush it. The finely processed bird's nest and refined lar...

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PUM

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Abstract

The invention relates to a sugar-free cubilose ham moon cake and a manufacture method thereof. The sugar-free cubilose ham moon cake comprises a wrapper and filling, wherein the cake wrapper comprises 9-11 parts of flour, 1-1.3 parts of powder maltitol, 3.0-4.5 parts of refined lard, 0.3-0.6 parts of honey, 1-1.5 parts of water and 5-6 parts of eggs; and the filling comprises 8-14 parts of steamed ham powder, 0.1-0.2 part of edible dry cubilose, 5-8 parts of powder xylitol, 0.2-0.4 part of powder bifidus factors, 0.3-0.5 part of honey, 1.3-2.0 parts of steamed flour and 0.8-1.4 parts of refined lard. The manufacture method comprises the following steps: wrapping the filling into the cake wrapper; and baking the moon cake in an oven at 210-230 DEG C for 8-10 minutes. The ham moon cake has extremely fine and soft filling, replace sugar with the maltitol, the xylitol and the bifidus factor so that the product is suitable for more people; a hard crust moon cake gives crisp, friable and mild tastes in the mouth, and a crisp crust moon cake is crisp, fragment and friable and has a strong egg flavor.

Description

technical field [0001] The invention relates to the field of food, in particular to a sucrose-free bird's nest ham mooncake and a preparation method thereof. Background technique [0002] Bird's nest, also known as jelly, bird's root, bird's nest, bird's nest, bird's nest, etc., is not only a rare cooking material, but also a tonic with high nutritional value. [0003] Bird's nest mainly contains water-soluble protein and amino acids such as glycine. Amino acid is a biologically active substance that can promote the growth and regeneration of cell tissues. Therefore, bird's nest is more suitable for burn patients or patients after radiotherapy and chemotherapy to eat during the recovery period to help repair and rebuild damaged cells. Bird's nest also contains collagen and minerals, so it is also used in various beauty cosmetics. [0004] At present, the product that adds bird's nest in the ham moon cake has not been reported yet. Invention content: [0005] The purpose...

Claims

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Application Information

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IPC IPC(8): A21D13/08A23L1/29A23L1/236A21D2/34
Inventor 普绩
Owner 普绩
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