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Egg yolk processing and stuffing filling process for moon cake production

A technology for egg yolks and moon cakes, which is applied in the field of egg yolk processing and filling technology, can solve the problems of uneasy mass percentage or weight preparation, high hardness and saltiness of moon cake egg yolks, and difficulty in automation of production processes, and achieves improved softness and ease of production automation. , the effect of easy automation

Inactive Publication Date: 2019-11-12
中山市日威食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production process of moon cakes, due to the influence of raw egg yolks and other production materials, the egg yolks of moon cakes have high hardness and saltiness, thereby reducing the taste of moon cakes and affecting the consumption of users; secondly, artificial ingredients are usually used in the preparation of raw materials, and the mass percentage is not stable. or portion preparation, making the preparation of raw materials inaccurate; in addition, manual operations are often used in the production process, which is not easy to automate the production process

Method used

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  • Egg yolk processing and stuffing filling process for moon cake production

Examples

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Effect test

Embodiment 1

[0021] See attached figure 1 Shown, a kind of egg yolk processing filling technology for moon cake production comprises the following steps:

[0022] S1. Proportion the following raw materials: 75 parts of raw salted egg yolk, 15 parts of Erqu wine or Daqu wine, 5 parts of Tianjin rose wine, 1 part of table salt, respectively screen and remove the raw salted egg yolk, Erqu wine or Daqu wine Impurities; the effect of choosing Daqu wine with an angle of more than 50° is better;

[0023] S2. Stir the raw materials treated in step S1 evenly until they are in a paste state, subject to the absence of particles, then let stand for 1 hour, and then marinate the stirred egg yolks;

[0024] S3. Stir the marinated egg yolk in step S2 and put it on the baking tray, then add 0.5 parts of peanut oil and control the peanut oil to be equal to the egg yolk surface, then put the egg yolk in a flat oven and bake for 15 minutes, and then bake The upper fire temperature is 160 degrees Celsius, a...

Embodiment 2

[0032] See attached figure 1 Shown, a kind of egg yolk processing filling technology for moon cake production comprises the following steps:

[0033] S1. Proportion the following raw materials: 85 parts of raw salted egg yolk, 23 parts of Erqu wine or Daqu wine, 8 parts of Tianjin rose wine, 2 parts of table salt, respectively screen and remove the raw salted egg yolk, Erqu wine or Daqu wine Impurities; the effect of choosing Daqu wine with an angle of more than 50° is better;

[0034] S2. Stir the processed raw materials in step S1 evenly until they are in a paste state, subject to the absence of particles, and then let stand for 2 hours, and then marinate the stirred egg yolks;

[0035] S3. Stir the marinated egg yolk in step S2 and put it on the baking tray, then add 1 portion of peanut oil and control the peanut oil to be even with the egg yolk surface, then put the egg yolk in a flat oven and bake for 30 minutes, and bake The upper fire temperature is 180 degrees Celsiu...

Embodiment 3

[0043] See attached figure 1 Shown, a kind of egg yolk processing filling technology for moon cake production comprises the following steps:

[0044] S1. Proportion the raw materials for the following optimal servings: 80 parts of raw salted egg yolk, 19 parts of Erqu wine or Daqu wine, 6 parts of Tianjin rose wine, and 1 part of table salt, respectively screen raw salted egg yolk, Erqu wine or Daqu wine Treatment to remove impurities; the effect of choosing Daqu wine with an angle of 50° or more is better;

[0045] S2. Stir the raw materials treated in step S1 evenly until they are in a paste state, subject to the absence of particles, then let stand for 1 hour, and then marinate the stirred egg yolks;

[0046] S3. Stir the marinated egg yolk in step S2 and put it on the baking tray, then add 1 portion of peanut oil and control the peanut oil to be equal to the egg yolk surface, then put the egg yolk in a flat oven and bake for 25 minutes, and then bake The upper fire tempe...

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Abstract

The invention discloses an egg yolk processing and stuffing filling process for moon cake production. The process comprises the following steps: S1, mixing the following raw materials in parts by weight: 75-85 parts of raw salted egg yolk, 15-23 parts of diqu wine or Daqu wine, 5-8 parts of Tianjin rose wine and 1-2 parts of salt, and respectively screening the raw salted egg yolk, Erqu liquoror Daqu liquor to remove impurities; and S2, uniformly stirring the raw materials treated in the S1 until the raw materials are pasty, stopping stirring until no particle exists, performing standing for 1to 2 hours, and pickling the stirred egg yolk. The method firstly crushes the raw salted egg yolk, and then adds raw materials such as cream and the like to reduce the hardness of the prepared egg yolk and improve the softness of the egg yolk. Compared with the prior art that the original egg yolk is adopted, the process reduces the salty degree of the egg yolk and increases the sandy mouth feelof the egg yolk so as to improve the overall mouth feel of the moon cake; and each step of the whole production process works by adopting a machine, and manual operation is rarely adopted so as to facilitate the automatic reform of the whole production process.

Description

technical field [0001] The invention relates to the technical field of moon cakes, in particular to an egg yolk processing and stuffing process used in the production of moon cakes. Background technique [0002] Moon cake is one of the famous traditional Chinese cakes, and it is a festival food custom during the Mid-Autumn Festival. The moon cakes are round and round, and the whole family eats them, which symbolizes reunion and harmony. In the production process of moon cakes, due to the influence of raw egg yolks and other production materials, the egg yolks of moon cakes have high hardness and saltiness, thereby reducing the taste of moon cakes and affecting the consumption of users; secondly, artificial ingredients are usually used in the preparation of raw materials, and the mass percentage is not stable. Or portion preparation, so that raw material preparation is inaccurate; In addition, manual operation is often used in the production process, which is not easy to aut...

Claims

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Application Information

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IPC IPC(8): A21D13/38
CPCA21D13/38
Inventor 罗紫明梁志深王勇谢承丽翁坤昌
Owner 中山市日威食品有限公司
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