Making method for liquid stuffing custard moon cakes

A production method and moon cake technology, which are applied in baking, baked goods, food science and other directions, can solve the problems of solidification of liquid fillings, unhealthy, heavy egg smell, etc., and achieve enhanced efficiency, automatic production, and smooth taste. Effect

Pending Publication Date: 2020-11-20
DONGGUAN HUAMEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, innovative products in terms of taste include durian, mango, oyster sauce and shiitake mushrooms, etc., innovative products in terms of raw materials include chocolate cloud legs, beef, nuts, etc. These are simply a kind of filling wrapped in mooncakes. Single, lack of fresh taste; innovative products in technology include frozen fruit stuffing, although a breakthrough has been achieved in taste, but the production process is complicated, the production conditions are strict, and the degree of sophistication is so high that mechanical equipment has not yet replaced pure handmade production. Unable to achieve large-scale mass production, so the cost is high and the price is expensive
[0004] In the prior art, there are mainly the following defects in the production of flowy custard mooncakes:

Method used

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  • Making method for liquid stuffing custard moon cakes

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Effect test

Embodiment 1

[0031] Embodiment 1: A kind of preparation method of Liuxin custard moon cake.

[0032] refer to figure 1 Shown, a kind of method for making Liuxin custard moon cake comprises the steps:

[0033] S1. Raw material pretreatment, salted egg yolks are roasted and crushed, fresh eggs are crushed, filtered, and set aside;

[0034] S2. Making Liuxin stuffing, which includes the following components by weight: 12 parts of salted egg yolk, 3 parts of fruit pulp, 8 parts of peanut butter, 5 parts of shortening, 20 parts of light cream, 10 parts of oil, and 0.4 part of edible salt , 8 parts of butter, 10 parts of eggs, and 0.3 parts of essence and fragrance; according to the weight and number ratio of the components of the above-mentioned flowing heart filling, take salted egg yolk, fruit pulp, peanut butter, shortening, light cream, grease, edible salt, butter, eggs and flavors and fragrances; firstly, mix fruit pulp, peanut butter, shortening, whipped cream, oil, edible salt, butter,...

Embodiment 2

[0048] Embodiment 2: A kind of making method of Liuxin custard moon cake.

[0049] refer to figure 1 Shown, a kind of method for making Liuxin custard moon cake comprises the steps:

[0050] S1. Raw material pretreatment, salted egg yolks are roasted and crushed, fresh eggs are crushed, filtered, and set aside;

[0051] S2. Making Liuxin stuffing, which includes the following components by weight: 10 parts of salted egg yolk, 5 parts of fruit pulp, 5 parts of peanut butter, 8 parts of shortening, 12 parts of light cream, 17 parts of oil, and 0.2 parts of edible salt , 10 parts of butter, 5 parts of eggs and 0.5 part of essence and fragrance; according to the weight and number ratio of the components of the above-mentioned flowing heart filling, take salted egg yolk, fruit pulp, peanut butter, shortening, light cream, grease, edible salt, butter, eggs and flavors and spices; firstly, mix fruit pulp, peanut butter, shortening, whipped cream, oil, edible salt, butter, and eggs,...

Embodiment 3

[0064] Embodiment 3: a kind of production method of Liuxin custard moon cake.

[0065] refer to figure 1 Shown, a kind of method for making Liuxin custard moon cake comprises the steps:

[0066] S1. Raw material pretreatment, salted egg yolks are roasted and crushed, fresh eggs are crushed, filtered, and set aside;

[0067] S2. Making Liuxin stuffing, which includes the following components by weight: 15 parts of salted egg yolk, 2 parts of fruit pulp, 10 parts of peanut butter, 3 parts of shortening, 30 parts of light cream, 5 parts of oil, and 0.2 part of edible salt , 10 parts of butter, 5 parts of eggs and 0 parts of flavors and fragrances; weigh salted egg yolk, fruit pulp, peanut butter, shortening, light cream, grease, edible salt, butter, eggs and flavors and fragrances; firstly, mix fruit pulp, peanut butter, shortening, whipped cream, oil, edible salt, butter, and eggs, then add cooked salted egg yolks and heat up to 80°C, then add flavors and fragrances and stir e...

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PUM

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Abstract

The invention provides a making method for liquid stuffing custard moon cakes. The making method comprises: raw material pretreatment, liquid stuffing making, custard stuffing making, custard wrappermaking, stuffing wrapping, forming, egg liquid applying, baking, cooling, metal detecting, inner packaging, air tightness testing, outer packaging, warehousing and the like. According to the making method for the liquid stuffing custard moon cakes, formula improvement is performed on liquid stuffing, custard stuffing and custard wrappers, except for a small amount of high maltose syrup, tremella polysaccharide and the like, no edible white sugar is added, but by adding ingredients containing sugar, such as unsalted butter, fruit pulp, peanut butter, coconut milk, cinnamon powder and the like,final products can be appropriately sweet, can be sweet but not greasy, and are good for health; by improving a liquid stuffing formula and a baking process, wrapping the liquid stuffing in the custard filling and custard wrapping in a liquid form can be guaranteed; the moon cakes can taste smooth, refreshing and delicious; and the method can realize automatic production, and enhance the production efficiency of the moon cakes.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for making Liuxin Custard Mooncake. Background technique [0002] The Mid-Autumn Festival is a big traditional festival in China. It is a traditional custom of the festival to give and eat moon cakes on the Mid-Autumn Festival. Although there are many kinds of traditional moon cakes, they are generally filled with five kernels, hemp seeds, lotus seed paste, red bean paste, etc. These traditional moon cakes simply wrap a kind of filling in the moon cakes, and the taste is single, which cannot meet the needs of the market. [0003] In recent years, the focus of consumers in choosing mooncakes has shifted from price and promotion to brand, word-of-mouth, characteristics and health. Mooncakes with new flavors and shapes have sprung up, winning the favor of many young people. For example, innovative products in terms of taste include durian, mango, oyster sauce and s...

Claims

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Application Information

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IPC IPC(8): A21D13/38
CPCA21D13/38
Inventor 毛向平扶承荣张俊凯欧祖运
Owner DONGGUAN HUAMEI FOOD
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