Yunnan ham sparassis crispa mooncake and processing method thereof

A technology of dried mushrooms and moon cakes, which is applied in the field of cloud leg dried mushroom mooncakes and its processing

Inactive Publication Date: 2015-04-01
TONGHAI KANGMEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] In the prior art, there is no report on the technology of adding dried mus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The invention discloses a moon cake with dried mushrooms with cloudy legs. The mooncake is composed of the following raw materials in parts by weight: 1 part of ham, 2 parts of dried mushrooms, 15 parts of wheat flour, 3 parts of pork suet, 9 parts of white sugar, 5 parts of honey and 5 parts of water.

[0023] The making of this dried cloud leg mushroom mooncake comprises the following processing steps:

[0024] 1. Ham material selection: After picking the skin and bone of the finished ham in batches, select the ham with better meat quality and steam it in the steamer, take it out and let it cool for 5 minutes, then cut it into small cubes by hand, and soak it in honey More than 10 hours and minutes to spare;

[0025] 2. Retrieving dried bacteria: Manually remove the dirt on the surface and internal impurities of batches of dried bacteria, then tear them into thin strips by hand, then rinse them quickly with clean water, and place the strips of dried bacteria evenly on...

Embodiment 2

[0031] The invention discloses a moon cake with dried mushrooms with cloudy legs, which is composed of the following raw materials in parts by weight: 2 parts of ham, 3 parts of dried mushrooms, 16 parts of wheat flour, 4 parts of suet, 10 parts of white sugar, 6 parts of honey and 6 parts of water.

[0032] The making of this dried cloud leg mushroom mooncake comprises the following processing steps:

[0033] 1. Ham material selection: After picking the skin and bone of the finished ham in batches, select the ham with better meat quality and steam it in the steamer, take it out and let it cool for 5 minutes, then cut it into small cubes by hand, and soak it in honey More than 12 hours and minutes to spare;

[0034] 2. Retrieving dried bacteria: Manually remove the dirt on the surface and internal impurities of batches of dried bacteria, then tear them into thin strips by hand, then rinse them quickly with clean water, and place the strips of dried bacteria evenly on the Put ...

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PUM

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Abstract

The invention provides a Yunnan ham sparassis crispa mooncake and a processing method thereof. The Yunnan ham sparassis crispa mooncake mainly comprises the following components of hams, sparassis crispa, wheat flour, leaf fat, white sugar and honey. The Yunnan ham sparassis crispa mooncake is made through the several steps of collecting the hams, collecting the sparassis crispa, making dough, making stuffing, forming, baking and packaging. Compared with a traditional mooncake, the ham sparassis crispa mooncake is unique, all the fragrant, salty and sweet tastes of the hams when the traditional ham mooncake enters the mouth are achieved, the unique fragrance of the sparassis crispa is further added, and the elasticity of bar-shaped sparassis crispa can further be sensed in the chewing process.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a moon cake with dried cloud legs and mushrooms and a processing method thereof. Background technique [0002] Ganba fungus is a rare wild edible fungus unique to Yunnan Province. Its scientific name is Hydrangea, and it is also known as the flower fungus and horse tooth fungus. It grows among the pine trees in the mountain forests in central and western Yunnan. Artificial breeding has not been realized, and the dried fungus is unattractive, black with a layer of white, and tastes very delicious. It is the top grade among wild edible fungi. [0003] Dried bacteria contain antioxidant substances, which are mostly used in fresh food materials, and have the effect of delaying aging; various trace elements can make the human body strong and recover from illness; nucleotides, polysaccharides and other substances can help lower cholesterol, regulate blood lipids, and improve immu...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/34A21D2/36
CPCA21D13/31A21D13/38A21D13/80
Inventor 张林芝牛建雄
Owner TONGHAI KANGMEI FOOD
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