Sugar-free saffron ham moon cake and manufacture method thereof

A saffron, sucrose-free technology, applied in food preparation, baking, dough processing and other directions, can solve problems such as unreported, and achieve the effect of mellow aroma 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

[0005] At present, there is no report on adding saffron to ham mooncakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment one: the making of sucrose-free saffron hard-shell ham mooncake.

[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] Production of core stuffing: Soak saffron in ethanol with a concentration of 50-60% for 1-3 minutes, put in refined lard and stir evenly, then stir evenly with refined lard, then add 8-14kg of steamed ham fine foam, 0.3-0.5kg of honey, 5-8kg of powdered sugar alcohol, 0.2-0.4kg of powdered bifidus factor, 1.3-2kg of steamed flour, 0.8-1.4kg of refined lard, mixed and evenly made into 55 -60g of filling for later use.

[0023] Wrap a filling with...

Embodiment 2

[0024] Embodiment two: the making of sucrose-free saffron crisp shell ham moon cake.

[0025] Production of pie crust: Put 4-5kg of maltitol powder, 0.3-0.5kg of honey, 5-6kg of eggs, 3-4.5kg of refined lard, and 1-1.3kg of water into the mixer, and stir for at least 5 minutes until it foams. Add 5-6kg of flour into the noodle machine and stir for at least 2 minutes until it does not stick to your hands. Take it out and cut it into 55-60g noodle pieces, knead them into round shapes, and set aside.

[0026] Production of the core filling: Soak saffron in ethanol with a concentration of 50-60% for 1-3 minutes, then add refined lard and stir evenly, then add honey 0.4-0.5kg, powdered sugar alcohol 5-8kg, powdered bifidity factor 0.2-0.4kg, steamed flour 1.3-2kg and refined lard 1.1-1.28kg are mixed and stirred evenly to make each 55-60g filling.

[0027] Wrap a filling with each of the above-mentioned pie crusts to form a circle, place it on a baking tray and send it to the oven...

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PUM

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Abstract

The invention relates to a sugar-free saffron ham moon cake and a manufacture method thereof. The sugar-free saffron 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 part 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, 0.03-0.05 part of edible saffron, 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, replaces 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 saffron ham mooncake and a preparation method thereof. Background technique [0002] Saffron is collected from alpine regions above 5,000 meters above sea level. Saffron is also called saffron or saffron. Its origin is in Greece, Asia Minor, Persia and other places. Its scientific name is Crocussativas and its English name is Saffron. According to the "Compendium of Materia Medica", saffron can "promote blood circulation, control depression, and treat palpitations". Saffron has the functions of dredging meridians and activating collaterals, dredging meridians and removing silt, dispelling silt and knots, reducing swelling and pain, cooling blood and detoxifying, and worrying and stagnant. If you take it for a long time, you can receive delightful effects and comprehensively improve human immunity. Modern pharmacological studies have proved that it has a definite effect on impr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/34A23L1/48A23L1/30A23L1/236
Inventor 普绩
Owner 普绩
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