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Rose mooncake and processing method thereof

A rose and moon cake technology, applied in baking, dough processing, baked food, etc., can solve problems such as food safety impact, and achieve the effect of fragrant filling and crispy crust.

Pending Publication Date: 2016-01-20
LIJIANG SNOW MOUNTAIN ROSE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new type of coffee cup has two layers: one layer contains no harmful substances while another layer keeps everything fresh for at least six months or longer. It lasts up until it'll be used again with good quality milk without any remaining impurities like bacteria from previous uses.

Problems solved by technology

This patented technology describes how peoples who are trying to sleep better without having their clothes wet or smudged during this process improves overall health outcomes for those around us. However, current methods involve adding too much artificial ingredients like sugars which may harm consumers' well-beings when eating these products over long periods due to concerns about nutrients contained therein. There is thus a challenge towards developing new ways to create nontoxic but still effective solutions to extending its lifelongness while maintaining good taste quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Pre-treatment of roses: before the roses are picked, spray the wolfberry liquid on the roses, and then seal the roses and store them with nitrogen for future use.

[0020] The processing method of rose syrup: the petals of fresh roses are placed under the condition of 0°C to 3°C, chopped, and then added to 20 to 30 parts by weight of maltose, 10 to 15 parts by weight of brown sugar, and 10 to 15 parts by weight of white sugar and 1 to 5 parts by weight of linseed oil are boiled together into a syrup, mixed evenly, and set aside.

[0021] Preparation of rose moon cake: by weight, weigh 8-15 parts of mung bean powder, 1-5 parts of white sugar and 0.5-3 parts of lard and mix well, then add 15-25 parts of flour for kneading to make dough sheets ; Mix 10-20 parts of roses, 3-8 parts of rose syrup, 3-8 parts of white sugar and 0.5-3 parts of vegetable oil to make rose fillings; wrap the rose fillings in dough, press Mold, bake. When baking, first preheat the baking containe...

Embodiment 2

[0023] Pre-treatment of roses: before the roses are picked, spray the wolfberry liquid on the roses, and then seal the roses and store them with nitrogen for future use.

[0024] The processing method of rose syrup: put the petals of fresh roses at 0°C, chop them, and then add them to a mixture of 30 parts by weight of maltose, 15 parts by weight of brown sugar, 15 parts by weight of white sugar and 5 parts by weight of linseed oil. In the prepared syrup, mix well and set aside.

[0025] The preparation of rose mooncake: by weight, weigh 15 parts of mung bean powder, 5 parts of white granulated sugar and 3 parts of lard and mix well, then add 25 parts of flour for kneading to make dough sheets; mix 20 parts of roses, 8 parts of Mix 1 part rose syrup, 8 parts white sugar and 3 parts vegetable oil to make rose filling; wrap the rose filling in dough, press mold and bake. When baking, first preheat the baking container to 32°C, then put the molded moon cakes into the baking cont...

Embodiment 3

[0027] Pre-treatment of roses: before the roses are picked, spray the wolfberry liquid on the roses, and then seal the roses and store them with nitrogen for future use.

[0028] The processing method of rose syrup: put the petals of fresh roses under the condition of 3°C, chop them, and then add them to a mixture of 20 parts by weight of maltose, 10 parts by weight of brown sugar, 10 parts by weight of white sugar and 1 part by weight of linseed oil. In the prepared syrup, mix well and set aside.

[0029] The preparation of rose moon cake: by weight, weigh 8 parts of mung bean powder, 1 part of white sugar and 0.5 part of lard and mix well, then add 15 parts of flour for kneading to make dough; mix 10 parts of roses, 3 1 part of rose syrup, 3 parts of white sugar and 0.5 part of vegetable oil are mixed to make the rose filling; the rose filling is wrapped with dough, molded and baked. When baking, first preheat the baking container to 30°C, then put the molded moon cakes int...

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Abstract

The invention discloses a rose mooncake and a processing method thereof, and belongs to the technical field of food processing. The rose mooncake comprises a cake crust and a rose filling, wherein the cake crust is prepared from the following raw materials in parts by weight: 15-25 parts of flour, 8-15 parts of mung bean powder, 1-5 parts of white granulated sugar and 0.5-3 parts of lard; the rose filling is prepared from the following raw materials in parts by weight: 10-20 parts of roses, 3-8 parts of rose syrup, 3-8 parts of white granulated sugar and 0.5-3 parts of vegetable oil. The processing method has the advantages that the obtained rose mooncake is free of a preservative, and serves as a rose flower cake of which the rose filling smells fragrant and tastes sweet but not greasy, and the cake crust is crisp.

Description

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Claims

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Application Information

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Owner LIJIANG SNOW MOUNTAIN ROSE FOOD CO LTD
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