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Manufacturing method of freezing Yunnan-type yun-tui mooncake

A production method and moon cake technology, applied in baking, baked goods, food science and other directions, can solve the problems of elastic modulus damage, brittleness, affecting the yield of finished products, etc., to increase the content of oil and ham, change the rheology characteristics, the effect of prolonging the stabilization time

Active Publication Date: 2014-07-02
YUNNAN TONGHAI SIBEIJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The Yunnan-style cloud leg mooncakes in Yunnan have the following characteristics: 1. It is traditional and must be made by hand, and cannot be automated or industrialized in batch production; 2. It is fragile and cannot be transported for long distances. After transportation, it cannot keep the sensory integrity and original 3. Yunnan-style cloud-legged mooncakes are the mooncakes with the most Yunnan characteristics.
[0003] At present, there are the following defects in the production process of Yunnan-style cloud leg moon cakes: the moisture in the moon cakes will form ice crystals, and when the ice crystals increase, the ductility of the cake skin tissue will change, and the elastic modulus will be damaged; when the moon cakes are baked, the It will reveal the stuffing and deform, which will affect the yield

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. The production steps of the pie crust

[0022] Take 30kg of high-gluten flour, 28kg of medium-gluten flour, 5kg of sugar, 2.5kg of honey, 8kg of water, 2kg of eggs, 0.05kg of edible ammonium bicarbonate, and 0.03kg of salt, stir until gluten is formed, add 33kg of lard, and 0.08kg of soybean lecithin. Mix Evenly, let it stand for 45 minutes, knead into long strips, cut into 0.057-0.061kg of dough each, knead into oval or round cakes, and set aside.

[0023] Lard is preferably lard that is refined from fat fat oil and has been cellared for at least 180 days. During the cellaring process, the temperature is controlled at 8-12°C and the humidity is between 70%-75%.

[0024] 2. The steps of making pie filling

[0025] Cut 50kg of steamed ham into 0.7mm±0.1mm blocks, then add 0.5kg of honey, 25kg of sugar, 6kg of steamed flour and 1kg of lard, mix them with ham pieces and stir evenly to make 0.05mm each. The stuffing of -0.055kg is standby.

[0026] 3. The steps of mak...

Embodiment 2

[0033] 1. The production steps of the pie crust

[0034] Take 35kg of high-gluten flour, 33kg of medium-gluten flour, 7kg of sugar, 3kg of honey, 13kg of water, 4kg of eggs, 0.1kg of edible ammonium bicarbonate, and 0.04kg of salt, stir until gluten is formed, add 38kg of lard, 0.11kg of soybean lecithin, and mix well , put aside for 50min, knead into long strips, cut into 0.057-0.061kg each piece of dough, knead into oval or round shape, set aside for later use.

[0035] The lard is refined from fat oil and has been cellared for 280 days. During the cellaring process, the temperature is controlled at 8-12°C and the humidity is between 70%-75%.

[0036] 2. The steps of making pie filling

[0037] Cut 70kg of steamed ham into 0.7mm±0.1mm blocks, add 1kg of honey, 30kg of sugar, 10kg of steamed flour, 2kg of lard, 1kg of rose sauce and mix them with the ham pieces and stir evenly to make Each filling of 0.050-0.055kg is for later use.

[0038] Among the above-mentioned raw ma...

Embodiment 3

[0046] 1. The production steps of the pie crust

[0047] Take 58kg of all-purpose flour, 5kg of sugar, 2.5kg of honey, 8kg of water, 2kg of eggs, 0.05kg of edible ammonium bicarbonate, 0.03kg of salt, 33kg of lard, and 0.08kg of soybean lecithin. Form each piece of dough with a weight of 0.057-0.061kg, knead it into an oval or round shape with a length of 12-13cm and a width of 4-4.5cm, sprinkle with flour and fold it into four or five folds to make a pie crust, place spare.

[0048] The lard is refined from fat oil and has been cellared for 360 days. During the cellaring process, the temperature is controlled at 8-12°C and the humidity is between 70%-75%.

[0049] 2. The steps of making pie filling

[0050] Cut 60kg of steamed ham into 0.7mm±0.1mm blocks, then add 0.5kg of honey, 25kg of sugar, 6kg of steamed flour, 0.5kg of rose sauce and 1kg of lard and stir evenly to make 0.050 The stuffing of -0.055kg is standby.

[0051] The rose sauce is preferably cellar-made rose ...

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PUM

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Abstract

Disclosed is a manufacturing method of a freezing Yunnan-type yun-tui mooncake. The manufacturing method of the freezing Yunnan-type yun-tui mooncake includes a step of making cake surfaces, a step of making cake fillings, a step of making a raw cake, a step of freezing and thawing the raw cake and a step of baking the raw cake. The step of making the cake surfaces comprises that 30-35 parts of high gluten flour and / or 28-33 parts of medium strength flour, 5-7 parts of sugar, 2.5-3 parts of honey, 8-13 parts of water, 2-4 parts of eggs, 0.05-0.1 parts of edible ammonium bicarbonate and 0.03-0.04 parts of salt are stirred to the degree of producing the rib. 33-38 parts of lard oil and 0.08-0.11 part of soya bean lecithin are added and blended uniformly. According to the manufacturing method of the freezing Yunnan-type yun-tui mooncake, the cake surfaces are good in extension. The required method of the Yunnan-type yun-tui mooncake manufacturing technology can be achieved in the change range of the frozen extension. The fillings of the Yunnan-type yun-tui mooncake are no longer exposed and out of shape after the Yunnan-type yun-tui mooncake is frozen. The manufacturing method of the freezing Yunnan-type yun-tui mooncake is simple and convenient to implement.

Description

technical field [0001] The invention relates to a method for making frozen Yunnan-style cloud leg mooncakes. Background technique [0002] The Yunnan-style cloud leg mooncakes in Yunnan have the following characteristics: 1. It is traditional and must be made by hand, and cannot be automated or industrialized in batch production; 2. It is fragile and cannot be transported for long distances. After transportation, it cannot keep the sensory integrity and original 3. Yunnan-style cloud-legged mooncakes are the mooncakes with the most Yunnan characteristics. [0003] At present, there are the following defects in the production process of Yunnan-style cloud leg moon cakes: the moisture in the moon cakes will form ice crystals, and when the ice crystals increase, the ductility of the cake skin tissue will change, and the elastic modulus will be damaged; when the moon cakes are baked, the It will expose the stuffing, deform, and affect the yield. Contents of the invention [...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 普绩
Owner YUNNAN TONGHAI SIBEIJIA FOOD CO LTD
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