Method for making tangerine peel and winter melon paste moon cake

A production method and technology of tangerine peel, applied in baking, baked food, food science, etc., can solve problems such as adverse effects, rough taste, too greasy, etc., and achieve the effect of promoting development

Inactive Publication Date: 2010-12-01
江门丽宫国际食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the materials and production reasons, traditional moon cakes generally have the shortcomings of rough taste and too greasy, and...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] (1) Preparation of Dong Rong stuffing: a. Wash, peel and flesh the wax gourd, cut into 5-8cm thin strips, fry to remove most of the water, then add sugar and edible oil to fry together; b. Soak the tangerine peel in clear water to remove the inner membrane attached to the tangerine peel, and then chop it; c. Add the ginseng, Cordyceps flower, rue and the tangerine peel obtained in step b to the winter rong obtained in step a at the same time Stir-fry to make tangerine peel and winter jelly fillings; (2) Production of cake skin: Take appropriate amount of flour, mix in sugar, edible oil, add appropriate amount of alkaline water, knead into dough, and then make cake skin; (3) 1. Use the cake skin as the outer skin, wrap the tangerine peel and Dongrong filling, put it into a mold to shape, then put it in an oven to bake, cool, and pack, that is, it is made into a tangerine peel and Dongrong mooncake, in which Cordyceps flower or ginseng or Yun The percentage by weight of v...

Embodiment 2

[0013] (1) Preparation of Dong Rong stuffing: a. Wash, peel and flesh the wax gourd, cut into 5-8cm thin strips, fry to remove most of the water, then add sugar and edible oil to fry together; b. Soak the Xinhui tangerine peel in clear water to remove the inner membrane attached to the Xinhui tangerine peel, and then chop it; c. Add ginseng, rue and the tangerine peel obtained in step b to the Dongrong obtained in step a at the same time Stir-fry together to make tangerine peel and winter jelly filling; (2) Production of cake skin: Take appropriate amount of flour, mix in sugar, edible oil, add appropriate amount of alkaline water, knead into dough, and then make cake skin; (3 ), use the cake skin as the outer skin, wrap the tangerine peel and Dongrong filling, put it into a mold to shape, then put it in the oven to bake, cool, and pack, that is, it is made into a tangerine peel and Dongrong mooncake. Among them, ginseng or rue herb The percentage by weight is 3-7% of the Dong...

Embodiment 3

[0015] 1) Preparation of Dong Rong stuffing: a. Wash, peel and flesh the wax gourd, cut into 5-8cm thin strips, fry to remove most of the water, then add sugar and edible oil to fry together; b 1. Soak the Xinhui tangerine peel in clear water to remove the inner membrane attached to the Xinhui tangerine peel, then chop it; c. Add rue and the tangerine peel obtained in step b to the Dong Rong obtained in step a and fry until cooked , to make tangerine peel and Dongrong stuffing; (2), the production of cake skin: take an appropriate amount of flour, mix with sugar, cooking oil, add an appropriate amount of alkaline water, knead into a dough, and then make a cake skin; (3), use The cake skin is used as the outer skin, wrapping the stuffing of tangerine peel and winter rong, putting it into a mold to shape, then putting it into an oven to bake, cooling, and packaging, that is, making tangerine peel and winter rong mooncakes, wherein the weight percentage of rutabaga is dongrong 3-...

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PUM

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Abstract

The invention discloses a method for making a tangerine peel and winter melon paste moon cake, which comprises the following steps: (1) making winter melon paste stuffing: a) cleaning winter melon, peeling off, removing pulp, cutting into small strips of 5-8cm, stir-frying, removing most of water, adding sugar and edible oil and stir-frying together; b) placing tangerine peel in clear water for soaking, removing an inner membrane and chopping; and c) simultaneously adding one or more of ginseng, cordyceps flower and remote lemongrass herb into winter melon paste obtained in the step a), stir-frying and preparing tangerine peel and winter melon paste stuffing; (2) making a crust: taking an appropriate amount of flour, mixing the sugar and the edible oil, adding an appropriate amount of alkaline water, kneading into a dough, and further preparing the crust; and (3) using the crust as an outer skin, wrapping the tangerine peel and winter melon paste stuffing, placing into a die for forming, further placing into an oven for baking, cooling, packaging and preparing the tangerine peel and winter melon paste moon cake. The tangerine peel and winter melon paste moon cake made by the method has low fat and high fiber, is nutritional, delicious and wholesome, and can promote the development of agricultural economy to a certain extent.

Description

technical field [0001] The invention relates to a method for making moon cakes with tangerine peel and winter jelly. Background technique [0002] The Mid-Autumn Festival is a traditional festival in China, and eating mooncakes on the Mid-Autumn Festival is also a traditional custom in China. Due to the materials and production reasons, traditional moon cakes generally have the shortcomings of rough taste and too greasy, and are difficult to digest, resulting in stagnation, which has a negative impact on the human digestive system, thereby affecting human health. In order to overcome the above-mentioned shortcomings of traditional moon cakes, the applicant has developed a method for making moon cakes. The moon cakes made by this method are refreshing, low-fat, and healthy, and the production methods are simple and easy to obtain. development of agricultural economy. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, the invention ...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 区栢余
Owner 江门丽宫国际食品股份有限公司
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