Giant salamander moon cake and manufacturing method thereof
A production method and moon cake technology, which are applied in baking, dough processing, baked food and other directions, can solve problems such as the application of giant salamander meat, etc., and achieve the effect of fragrant and thick taste, clear pattern and smooth appearance.
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Embodiment 1
[0019] The preparation raw materials and methods of giant salamander moon cake are:
[0020] (1) Prepare mooncake syrup: One week in advance, boil 180 grams of water over high heat, pour in 250 grams of sugar, stir with an egg beater to prevent the sugar from settling into the paste pot, until the sugar is completely melted. After the water boils, turn to low heat and add 1 gram of citric acid. Be careful to add slowly so that the sugar water does not overflow. When the water temperature is 110-115 degrees, the sugar content is 78 to -80%. Use a brush dipped in water to clean the surroundings of the container to avoid the phenomenon of syrup turning sand in the granulated sugar paste pot on the container. Remove the floating foam in the syrup with a small strainer to obtain 400 grams of mooncake syrup, and store it for 7-30 days after natural cooling;
[0021] (2) Treatment of giant salamander meat: slaughter the giant salamander, clean it, remove its viscera, cut into cube...
Embodiment 2
[0032] Weigh the raw materials: Weigh 350 grams of moon cake syrup, 80 grams of water, 450 grams of low-gluten flour, 5 grams of moon cake liquid, 100 grams of giant salamander oil, 50 grams of walnuts, 40 grams of melon kernels, 40 grams of shredded coconut, 20 grams of pine nuts , 80 grams of lotus root, 100 grams of giant salamander meat, 50 grams of eggs, and 3 grams of salt. Use 80 grams of mooncake syrup and 120 grams of low-strength flour when preparing the filling, and use 270 grams of mooncake syrup and 330 grams of low-strength flour when preparing the dough. Other method steps are with embodiment 1.
Embodiment 3
[0034] Weigh the raw materials: weigh 380 grams of moon cake syrup, 90 grams of water, 500 grams of low-gluten flour, 5 grams of moon cake liquid, 150 grams of giant salamander oil, 50 grams of walnuts, 50 grams of melon kernels, and 50 grams of shredded coconut. 30 grams of pine nuts, 100 grams of lotus mushrooms, 150 grams of giant salamander meat, 80 grams of eggs, and 3 grams of salt. Use 120 grams of mooncake syrup and 160 grams of low-strength flour when preparing the filling, and use 250 grams of mooncake syrup and 340 grams of low-strength flour when preparing the dough. Other method steps are with embodiment 1.
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