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Cantonese-style water chestnut paste stuffing mooncake

A technology of water chestnut and moon cakes, which is applied in the field of Cantonese-style water chestnut stuffed moon cakes, to achieve the effects of good ductility, quick oil return, and not easy to crack the skin

Inactive Publication Date: 2016-05-25
项小飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Cantonese-style mooncakes currently on the market are mainly lotus paste, bean paste, five-nut and fruity mooncakes. In recent years, new mooncake varieties have appeared on the market, but there is no Cantonese-style mooncake that uses water chestnut as a filling.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A Cantonese-style Lingrong-filled mooncake, comprising a skin material and a filling, the weight ratio of the filling is: Lingrong 100, sucrose powder 10, and edible oil 20; the preparation of the filling includes the following steps:

[0029] (1) Production of Lingsha: After cleaning the old dried Lingzi, soak it in 3 times water for 12 hours, take it out, rinse and drain the water, put it in a steamer and steam it for 50 minutes, then put it into a sand-cleaning machine to wipe it out. To form Lingsha, remove the water chestnut rice skin, and place it in a 5-15 degree freezer for later use;

[0030] (2) Lingrong production: add Lingsha from the water chestnut rice skin and other ingredients into a blender according to the filling formula and stir for 30 minutes to make soft Lingrong, and put it in the refrigerator for later use;

[0031] The weight ratio formula of the leather material is: low-gluten flour 100, moon cake syrup 70, fresh wood squeezed peanut oil of the year 1...

Embodiment 2

[0037] A Cantonese-style Lingrong stuffed mooncake, comprising a skin material and a filling, the weight ratio of the filling is: Lingrong 100, xylitol 40, and edible oil 15. The preparation of the filling includes the following steps:

[0038] (1) Production of Lingsha: After cleaning the old dried Lingzi, soak it in 3 times water for 12 hours, take it out, rinse and drain the water, put it in a steamer and steam it for 40 minutes, then put it in a sand scouring machine to wipe it out. To form Lingsha, remove the water chestnut rice skin, and place it in a 5-15 degree freezer for later use;

[0039] (2) Lingrong production: add Lingsha from the water chestnut rice skin and other ingredients into a blender according to the filling formula and stir for 20 minutes to make soft Lingrong, and put it in the refrigerator for later use;

[0040] The weight ratio formula of the leather material is: low-gluten flour 100, moon cake syrup 60, fresh wood squeezed peanut oil 15, and liquid water ...

Embodiment 3

[0046] A Cantonese-style Lingrong-filled mooncake, comprising a skin material and a filling. The weight ratio formula of the filling is: Lingrong 100, xylitol 20, edible oil 15, and modified starch 10. The preparation of the filling includes The following steps:

[0047] (1) Production of Lingsha: After cleaning the old dried Lingzi, soak it in 3 times water for 12 hours, take it out, rinse and drain the water, put it in a steamer and steam it for 40 minutes, then put it in a sand scouring machine to wipe it out. To form Lingsha, remove the water chestnut rice skin, and place it in a 5-15 degree freezer for later use;

[0048] (2) Lingrong production: add Lingsha from the water chestnut rice skin and other ingredients into a blender according to the filling formula and stir for 20 minutes to make soft Lingrong, and put it in the refrigerator for later use;

[0049] The weight ratio formula of the leather material is: low-gluten flour 100, moon cake syrup 70, fresh wood squeezed pean...

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PUM

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Abstract

The invention relates to the field of bakery product processing, in particular to cantonese-style water chestnut paste stuffing mooncake which comprises skin and stuffing. The stuffing comprises 100 parts of water chestnut paste, 10-30 parts of sucrose powder and 10-20 parts of edible oil. A method for manufacturing the stuffing comprises the steps of water chestnut powder manufacture, water chestnut paste manufacture and cold storage and the like. Fresh water water chestnuts which are extensive in source are utilized to manufacture the water chestnut paste stuffing mooncake having peculiar flavor of the water chestnuts, the stuffing is unique in taste and rich in nutrition, and the style of conventional Cantonese-style mooncake is retained.

Description

Technical field [0001] The invention relates to the field of baked food processing, in particular to a Cantonese-style lingrong filling moon cake. Background technique [0002] Moon cakes have rich cultural connotations and are a traditional food eaten by Chinese on the Mid-Autumn Festival. With the continuous improvement of people's quality of life, people have more and more requirements for the varieties and tastes of moon cakes. Moon cake manufacturers need to continuously innovate the varieties and tastes of moon cakes. [0003] At present, the Cantonese-style mooncake varieties on the market are mainly lotus paste, bean paste, five kernels and fruity mooncakes. In recent years, new mooncake varieties have appeared on the market, but there is no Cantonese-style mooncake with water chestnut fillings. [0004] Water chestnut, also known as water chestnut, is the fruit of the annual herbaceous aquatic plant water chestnut. Water chestnut meat contains 24% starch, 3.6% protein, 0....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 项小飞
Owner 项小飞
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