Production method of Cantonese-style lotus paste and stirred egg yolk moon cakes

A production method and moon cake technology are applied in the directions of baking, baked goods with modified ingredients, baked goods, etc., which can solve the problems of lack of dietary health care, and the lotus seed moon cake is greasy and difficult to swallow, so as to improve the comfort and taste. Pleasant taste and easy absorption

Inactive Publication Date: 2018-11-23
重庆大师傅食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main fillings are bean paste, lotus seed paste, Wuren, and fruity flavors. Among them, the traditional lotus paste mooncakes are mainly filled with lotus paste, which has a delicate taste and high sweetness. For people who are more sensitive to food, overly sweet lotus paste mooncakes are easy to be greasy and difficult to eat, and the existing lotus paste mooncakes have a single taste, and only satisfy people's pursuit of taste, and lack the effect of diet and health care. Therefore, It has become a market demand to develop a Cantonese-style lotus paste egg yolk mooncake with suitable sweetness, unique taste and health benefits

Method used

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  • Production method of Cantonese-style lotus paste and stirred egg yolk moon cakes
  • Production method of Cantonese-style lotus paste and stirred egg yolk moon cakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for making a Cantonese-style lotus seed paste egg yolk moon cake is characterized in that it comprises the following steps:

[0019] (1) Prepare cake crust materials: 2 parts by weight of flour A1, 1 part by weight of vegetable oil A1, 2.67 parts by weight of invert syrup A1, 1 part by volume of alkaline water B1; the relationship between 1 part by volume of B1 and 1 part by weight of A1 is: 1 ml corresponds to 12 grams;

[0020] (2) After the oil and sugar are emulsified, add alkaline water in 3 times and mix well, sift in flour and mix well, cover with plastic wrap, and place at room temperature for more than 4 hours;

[0021] (3) Prepare moon cake stuffing materials: 1.67 parts by weight of lotus seeds A2, 1 part by weight of fine sugar A2, 1 part by volume of tasteless salad oil B2, 1.67 parts by volume of cool boiled water B2; the relationship between 1 part by volume of B2 and 1 part by weight of A2 For: 1 ml corresponds to 1.5 mg; wash the lotus seeds a...

Embodiment 2

[0026] A method for making a Cantonese-style lotus seed paste egg yolk moon cake is characterized in that it comprises the following steps:

[0027] (1) Prepare cake crust materials: 1 part by weight of flour A1, 1 part by weight of vegetable oil A1, 2 parts by weight of invert syrup A1, 1 part by volume of alkaline water B1; the relationship between 1 part by volume of B1 and 1 part by weight of A1 is: 1 ml corresponds to 10 grams;

[0028] (2) After the oil and sugar are emulsified, add alkaline water in 2 times and mix well, sift in flour and mix well, cover with plastic wrap, and place at room temperature for more than 2 hours;

[0029] (3) Prepare moon cake filling materials: 1 part by weight of lotus seeds A2, 1 part by weight of fine sugar A2, 1 part by volume of tasteless salad oil B2, 1 part by volume of cool boiled water B2; the relationship between 1 part by volume of B2 and 1 part by weight of A2 For: 1 ml corresponds to 0.5 mg; wash the lotus seeds and soak overn...

Embodiment 3

[0034] A method for making a Cantonese-style lotus seed paste egg yolk moon cake is characterized in that it comprises the following steps:

[0035] (1) Prepare cake crust materials: 3 parts by weight of flour A1, 1 part by weight of vegetable oil A1, 3 parts by weight of invert syrup A1, 1 part by volume of alkaline water B1; the relationship between 1 part by volume of B1 and 1 part by weight of A1 is: 1 ml corresponds to 15 grams;

[0036] (2) After the oil and sugar are emulsified, add alkaline water in 4 times and mix well, sift in flour and mix well, cover with plastic wrap, and place at room temperature for more than 5 hours;

[0037] (3) Prepare moon cake stuffing materials: 3 parts by weight of lotus seeds A2, 1 part by weight of fine sugar A2, 1 part by volume of tasteless salad oil B2, 3 parts by volume of cool boiled water B2; the relationship between 1 part by volume of B2 and 1 part by weight of A2 For: 1 ml corresponds to 2 mg; wash the lotus seeds and soak ove...

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PUM

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Abstract

The invention discloses a production method of Cantonese-style lotus paste and stirred egg yolk moon cakes. The production method comprises the following steps: preparing a moon cake wrapper material,preparing a moon cake stuffing material, preparing a salted egg yolk material, preparing moon cakes and baking the moon cakes. According to the method disclosed by the invention, the prepared Cantonese-style lotus paste and stirred egg yolk moon cakes have the advantages of low calories, high dietary fibers, fine and smooth mouthfeel and proper sweetness, and have the health-care effects of invigorating stomach, helping to digest and promoting digestion, and helping to produce saliva and slake thirst.

Description

technical field [0001] The invention relates to a method for making a moon cake, in particular to a method for making a Cantonese-style moon cake made of lotus paste and egg yolk. Background technique [0002] Moon cake has a history of more than one thousand years. As a traditional food in my country, moon cake occupies an important position in my country's food market and food culture. After thousands of years of evolution and development, hundreds of different forms and flavors have been formed, mainly Beijing style, Suzhou style, Chaozhou style, Taiwan style, Cantonese style, Yunnan style, and Sichuan style. At present, the main fillings are bean paste, lotus seed paste, Wuren, and fruity flavors. Among them, the traditional lotus paste mooncakes are mainly filled with lotus paste, which has a delicate taste and high sweetness. For people who are more sensitive to food, overly sweet lotus paste mooncakes are easy to be greasy and difficult to eat, and the existing lotus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/31A21D13/38
CPCA21D13/06A21D13/31A21D13/38
Inventor 任世兵韩阳
Owner 重庆大师傅食品有限公司
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