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Tibetan five-kernel mooncake comprising highland barley and Zangxiang pig ham and its preparation method

A technology of five kernels Tibetan style and Tibetan fragrant pig, which is applied in the field of moon cakes, can solve the problems of not being able to taste delicious food and narrow sales area, and achieve the effect of easy operation, widening sales range and simple steps

Inactive Publication Date: 2018-02-09
JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, highland barley and Tibetan-flavored pigs can only be sold and tasted in plateau areas. The sales area is too narrow, and people in other areas cannot taste the delicacy of the two.

Method used

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  • Tibetan five-kernel mooncake comprising highland barley and Zangxiang pig ham and its preparation method
  • Tibetan five-kernel mooncake comprising highland barley and Zangxiang pig ham and its preparation method
  • Tibetan five-kernel mooncake comprising highland barley and Zangxiang pig ham and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] A method for preparing highland barley Tibetan-flavored pork ham five-kernel Tibetan-style mooncakes, comprising:

[0031] Preparation steps: peel and bone the Tibetan-flavored pig ham, steam it in water for 0.5-1.5 hours, and disassemble the shreds after cooling to obtain shredded Tibetan-flavored pig ham for later use;

[0032] Cake skin production steps: mix low-gluten wheat flour and highland barley powder according to the ratio, then add alkaline water, syrup and cake skin edible oil and stir evenly to get the cake skin for later use;

[0033] Filling preparation steps: mix sugar fat meat, sugar mountain orange, southern almond, white sesame, melon seeds, olive kernels, sugar melon, rose petal sugar, cashew nuts and walnut kernels, add cake powder and sesame oil and mix well to get mixed fruit Kernel, marinate the shredded Tibetan pork ham with white wine, add it to the mixed nuts, then add edible salt and cooking oil for the stuffing and stir evenly to get the stu...

Embodiment 1-5

[0044] The components and proportioning of the highland barley Tibetan-flavored pork ham five-kernel Tibetan mooncake of Examples 1-5 are as follows:

[0045] Components and proportioning of the stuffing of table 1 embodiment 1-5

[0046]

[0047]

[0048] Components and proportioning of the cake crust of table 2 embodiment 1-5

[0049]

Example 1

Example 2

Example 3

Example 4

Example 5

low gluten wheat flour

400

500

450

300

600

Highland barley flour

100

120

110

80

150

syrup

375

395

385

300

450

alkaline water

12

15

14

8

20

pie crust cooking oil

125

135

130

100

150

[0050] The preparation method of the highland barley Tibetan fragrant pork ham five kernel Tibetan mooncake of embodiment 1-5 is carried out according to the following steps, specifically comprising,

[0051] Preparation steps: peel and bone the Tibetan-flavored pig h...

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PUM

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Abstract

The invention discloses a Tibetan five-kernel mooncake comprising highland barley and Zangxiang pig ham. The mooncake is made of skin and filling. The filling is prepared from the following parts by weight of components: 150-160 parts of cake flour, 540-550 parts of sugared fat, 96-106 parts of sugared orange, 120-130 parts of sweet almonds, 144-154 parts of white sesame seeds, 170-180 parts of sunflower seed kernels, 84-94 parts of olive kernels, 78-88 parts of sugared melon, 90-100 parts of rose petal sugar, 132-142 parts of cashew nuts, 70-80 parts of walnuts, 12-22 parts of sesame oil, 14-24 parts of Baijiu, 8-15 parts of edible salt, 73-83 parts of edible oil for filling, and 144-155 parts of Zangxiang pig ham. The mooncake uses germinated highland barley flour instead of the traditional flour as the main raw material of the skin and adds Zangxiang pig ham in the filling, breaks through the traditional preparation method of mooncake with flour and syrup skin and fat filling, and becomes a new Tibetan mooncake.

Description

technical field [0001] The invention relates to a moon cake, in particular to a Tibetan-style moon cake with highland barley, Tibetan pork, ham and five kernels and a preparation method thereof. Background technique [0002] Highland barley (hullless barley) is a cereal crop of the genus Barley in the Poaceae family. It is mainly produced in Tibet, Qinghai, Sichuan, Yunnan and other places in China. It is the main grain of the Tibetan people. After germination, the grain structure of highland barley is loose, and the activity of various enzymes such as α-amylase, cellulase, protease, phytase, β-glucanase, etc. is significantly improved, and the number and types of enzymes increase sharply, which promotes the development of highland barley. The content of subcomponents in barley changes, which improves the nutritional value of highland barley, and the nutrients are more conducive to human body absorption, and degrade and eliminate toxic and harmful substances or anti-nutritio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D2/36
CPCA21D2/36A21D13/31A21D13/38
Inventor 余妙嫦梁杏英陈震东张延杰阮锦江张国权
Owner JUXIANGYUAN HEALTH FOOD ZHONGSHAN
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