Making method for liquid stuffing custard moon cakes

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...

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: 1) Using the existing high-temperature baking process, the surface fire temperature generally exceeds 220°C, and the bottom fire temperature exceeds 130°C, which easily leads to the flowy center of the mooncake The filling is solidified and the fluidity becomes poor, thereby causing the mouthfeel to deteriorate; 2) the existing Liuxin Custard Mooncake has added a large amount of edible white sugar in the Liuxin Filling, Custard Filling and the outer skin, resulting in the content of the Liuxin Custard Mooncake. If the amount of sugar is too high, it is not only easy to be greasy, but also not good for health; 3) Liuxin filling and custard filling taste sticky, grainy and not smooth enough, and have a heavy eggy smell; 4) The toughness of the outer skin is poor and it is easy to fall off powder and crack

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