Potato moon cake and processing method thereof
A technology of potatoes and mashed potatoes, which is applied in the field of moon cakes, can solve the problems of not giving full play to the protein forming function in fish meat, achieve the effects of low production cost, reduce the loss of nutrients, and reduce the difficulty
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[0018] Example 1
[0019] A method for preparing potato mooncakes, the steps are as follows:
[0020] S1. Preparation of mashed potatoes: peel the potatoes, weigh 415 kg, cut into small pieces of about 1 cubic centimeter, put them in a boiling water steamer, steam for 20 minutes, cool to room temperature, and beat with a beater for 4 minutes to obtain potatoes mud;
[0021] S2. Dough making: Mix 16 kg of syrup, 20 kg of lard, 1 kg of baking soda and 170 kg of mashed potatoes obtained in step 1 and beat for 10 minutes, then add 50 kg of low-gluten flour, 0.8 kg of CMC and 0.5 kg of carrageenan, 0.5 kg honeysuckle powder, 2.5 kg donkey-hide gelatin, 3 kg lotus root powder and 5 kg beeswax, continue to beat for 8 minutes to obtain dough;
[0022] S3. Filling preparation: Thaw 84 kg of surimi at room temperature, add 0.3 kg of transglutaminase and beat for 10 minutes, then place it at 0-4°C for 3 hours, continue to beat for 2 minutes, and combine with the 245 kg obtained in step 1. Pour...
Example Embodiment
[0028] Example 2
[0029] A method for preparing potato mooncakes, the steps are as follows:
[0030] S1. Preparation of potato mash: peel the potato, weigh 440 kg, cut into small pieces of about 1 cubic centimeter, place in a boiling water steamer and steam for 26 minutes, after cooling to room temperature, beat with a beater for 6 minutes to obtain potatoes mud;
[0031] S2. Dough making: Mix 18 kg of syrup, 16 kg of lard, 0.8 kg of baking soda and 200 kg of mashed potatoes obtained in step 1 and beat for 10 minutes, then add 40 kg of low-gluten flour, 1 kg of CMC, 0.8 kg of carrageenan, 0.7 kg honeysuckle powder, 3 kg donkey-hide gelatin, 4.5 kg lotus root flour and 4.5 kg beeswax, continue to beat for 10 minutes to obtain dough;
[0032] S3. Filling preparation: Thaw 97 kg of surimi at room temperature, add 0.9 kg of transglutaminase and beat for 10 minutes, place it at 0-4°C for 3.5 hours, continue to beat for 3 minutes, and combine with S1 to obtain 243 kg Pour the mashed pota...
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