Seafood moon cake and preparation method thereof

A moon cake and seafood technology, applied in the field of moon cake processing, can solve the problems of increasing the moon cake production process, not small material resources and manpower input, and achieve the effects of low fat content, convenient eating, and prevention and treatment of cardiovascular diseases

Inactive Publication Date: 2015-06-03
GUANGXI JIANMEILE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of invert syrup increases the production process of moon cakes, which is a lot of material and manpower input for moon cake manufacturers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A seafood moon cake, in parts by weight, its components are: 2 parts of abalone, 2 parts of sandworm, 2 parts of squid, 2 parts of cuttlefish, 20 parts of sesame oil, 5 parts of rice flour, 5 parts of flour, 10 parts of oat flour, 5 parts of white sugar, 10 parts of wheat flour, 10 parts of tapioca starch, 30 parts of malt syrup, 15 parts of water, 0.01 part of sodium dehydroacetate, 0.01 part of sodium propionate, 0.012 part of calcium propionate, 0.01 part of potassium sorbate, spices 0 part, alkaline water 0.1 part.

[0026] The above-mentioned seafood moon cake is realized through the following steps:

[0027] a. Make mooncake fillings:

[0028] (1) Prepare ingredients according to the following weight ratio: use tap water to clean: 2 parts of abalone, 2 parts of sandworm, 2 parts of squid, 2 parts of cuttlefish, 20 parts of sesame oil, 5 parts of rice flour, 5 parts of flour, 10 parts of oat flour 2.5 parts of white granulated sugar;

[0029] (2) Take the propor...

Embodiment 2

[0039] A seafood moon cake, in parts by weight, its components are: 4 parts of abalone, 4 parts of sandworm, 4 parts of squid, 4 parts of cuttlefish, 30 parts of sesame oil, 7 parts of rice flour, 7 parts of flour, 13 parts of oat flour, 10 parts of white sugar, 12 parts of wheat flour, 12 parts of tapioca starch, 35 parts of malt syrup, 16 parts of water, 0.012 parts of sodium dehydroacetate, 0.012 parts of sodium propionate, 0.012 parts of calcium propionate, 0.012 parts of potassium sorbate, spices 0.12 parts, 0.2 parts of alkaline water.

[0040] The above-mentioned seafood moon cake is realized through the following steps:

[0041] a. Make mooncake fillings:

[0042] (1) Prepare ingredients according to the following weight ratio: wash 4 parts of abalone, 4 parts of sandworm, 4 parts of squid, and 4 parts of cuttlefish with tap water, 30 parts of sesame oil, 7 parts of rice flour, 7 parts of flour, 13 parts of oat flour, 5 parts white sugar;

[0043] (2) Take the propo...

Embodiment 3

[0053] A seafood moon cake, in parts by weight, its components are: 5 parts of abalone, 5 parts of sandworm, 5 parts of squid, 5 parts of cuttlefish, 35 parts of sesame oil, 12 parts of rice flour, 12 parts of flour, 16 parts of oat flour, 15 parts of white sugar, 13 parts of wheat flour, 13 parts of tapioca starch, 38 parts of malt syrup, 17 parts of water, 0.015 parts of sodium dehydroacetate, 0.015 parts of sodium propionate, 0.015 parts of calcium propionate, 0.015 parts of potassium sorbate, spices 0.15 parts, alkaline water 0.5 parts.

[0054] The above-mentioned seafood moon cake is realized through the following steps:

[0055] a. Make mooncake fillings:

[0056] (1) Prepare materials according to the following weight ratio: clean 5 parts of abalone, 5 parts of sandworm, 5 parts of squid, and 5 parts of cuttlefish with tap water, 35 parts of sesame oil, 12 parts of rice flour, 12 parts of flour, 16 parts of oat flour, 7.5 parts white sugar;

[0057] (2) Take the pro...

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PUM

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Abstract

The invention discloses a seafood moon cake and a preparation method thereof. The seafood moon cake is prepared from the following raw materials in parts by weight: abalones, sandworms, sleeve-fishes, cuttlefishes, sesame oil, rice meal, flour, oat powder, white granulated sugar, wheat flour, tapioca starch, malt sugar, water, sodium dehydroacetate, sodium propionate, calcium propionate, potassium sorbate, spices and alkaline water. The preparation method comprises the following steps: getting raw materials, pre-processing, weighing, preparing stuffing and wrappers, filling wrappers, forming, roasting, cooling, packaging and obtaining finished products. The seafood moon cake disclosed by the invention has the characteristics that the product is rich in protein and vitamin, and relatively low in fat content; a large number of vitamins are taken to prevent and treat cardiovascular disease, resist ageing and realize nutrition and safety. The processing method is simple, and the finished product is crisp in mouthfeel and convenient to eat.

Description

technical field [0001] The invention belongs to the field of moon cake processing, and in particular relates to a seafood moon cake and a preparation method thereof. Background technique [0002] Mooncakes are a must-eat during the Mid-Autumn Festival. Because of their good taste, smoothness and deliciousness, they have always been popular with the public. As a traditional product, they have their historical background. In addition, people’s desire to pursue the full moon and reunion gives mooncakes a vigorous vitality. , especially Cantonese-style moon cakes, are popular for their pure ingredients, delicate fragrance and smoothness, thin skin and beautiful fillings, and exquisite packaging. Due to the high sugar and high fat, traditional moon cakes are no longer suitable for today's health concept. In recent years, sugar-free mooncakes, ice-skin mooncakes, fruit mooncakes, miscellaneous grain mooncakes, etc. have appeared, just to meet the needs of contemporary people for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/02A21D2/36A23L1/29A23L33/00
CPCA21D2/145A21D2/181A21D2/186A21D13/31A21D13/80
Inventor 陆成明
Owner GUANGXI JIANMEILE FOOD
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