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Preparation method of stuffed mochi

A technology of Mochi and Kaixin, which is applied in the field of preparation of Kaixin Mochi, can solve problems such as single taste level, large taste limitations, and promotion resistance, and achieve the effect of sweet and authentic taste, diversified tastes, and enriching public tastes

Inactive Publication Date: 2021-10-22
上海万物有样餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional mochi has a single taste, and the difference in taste is mostly due to powders with different tastes. Moreover, the taste level is single and the taste is limited. In order to improve the taste, it is usually at the expense of the taste. This improvement is difficult to be adopted by consumers. Acceptance, bringing resistance to product promotion

Method used

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  • Preparation method of stuffed mochi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This embodiment provides a kind of preparation method of happy mochi, and the specific operation steps are as follows:

[0024] (1) Preparation of mochi shells: Stir the ready-mix powder, fresh eggs, Anjia butter, and caster sugar evenly, then add water within one minute, stir at 120r / min until there is no dry powder, and continue stirring at 180r / min until smooth Uniform dough, make the dough into pills, each pill is 7g, the distance between the pills is about 2cm, the upper heat is 160°C, the lower heat is 195°C, bake for 20 minutes, turn off the heat, and continue to bake for 10 minutes After dividing, open the fire and air outlet (out of the oven after 30 minutes of full baking), and the mochi shell is obtained; the ratio of pre-mixed powder, fresh eggs, Anjia butter, castor sugar and water is 100:100: 20:20:100;

[0025] (2) Preparation of bubble material: Stir the whipped cream and lemon syrup at 180r / min until there are obvious lines and slightly hard to obtain ...

Embodiment 2

[0028] This embodiment provides a kind of preparation method of happy mochi, and the specific operation steps are as follows:

[0029] (1) Preparation of mochi shells: Stir ready-mix powder, fresh eggs, Anjia butter, and castor sugar evenly, then add water within one minute, stir at 120r / min until there is no dry powder, and continue stirring at 200r / min until smooth Uniform dough, make the dough into jiaozi, each jiaozi is 9g, the interval between the jiaozi is about 3cm, the upper heat is 160°C, the lower heat is 195°C, bake for 20 minutes, turn off the heat, and continue to bake for 10 minutes Finally, open the fire and air outlet (out of the oven after 30 minutes of full baking), and then get the mochi shell; the ratio of pre-mixed powder, fresh eggs, Anjia butter, castor sugar and water is 300:150:50 :20:150;

[0030] (2) Preparation of the bubble material: Stir the whipped cream and lemon syrup at 200r / min until there are obvious lines and slightly hard to obtain a mixt...

Embodiment 3

[0033] This embodiment provides a kind of preparation method of happy mochi, and the specific operation steps are as follows:

[0034] (1) Preparation of mochi shells: Stir the ready-mix powder, fresh eggs, Anjia butter, and caster sugar evenly, then add water within one minute, stir at 120r / min until there is no dry powder, and continue stirring at 190r / min until smooth Uniform dough, make the dough into pills, each pill is 8g, the distance between the pills is about 2.5cm, the upper heat is 160°C, the lower heat is 195°C, after baking for 20 minutes, turn off the heat and continue to bake After 10 minutes, open the upper heat and air outlet (out of the oven after 30 minutes of full baking), and the mochi shell is obtained; the ratio of premixed powder, fresh eggs, Anjia butter, castor sugar and water is 200:120 :30:20:130;

[0035] (2) Preparation of foaming material: the foaming material in the step (2) is hazelnut chocolate foaming material, and its preparation method is ...

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Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of stuffed mochi, which comprises three steps of mochi shell preparation, bubble material preparation and stuffing filling and packaging. Compared with the prior art, the invention has the following beneficial effects: on the basis of the traditional mochi, the formula is improved, and the stuffing is added, so that the taste of the public is enriched, and consumers can have more diversified choices; the production process is simple, does not need special equipment, belongs to a conventional production process, and is high in imitation or replicability, so that product line categories are rich, consumer tastes are diversified, and industrial continuous production can be realized; the product prepared by using the proportioning formula is elastic, glutinous and tough, and the raw materials are more nutritional.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of happy mochi. Background technique [0002] Mochi is a kind of glutinous rice cake made from glutinous rice flour or other starches. It is a kind of elastic and sticky food. It is favored by consumers because of its unique taste and soft and elastic teeth. The traditional mochi has a single taste, and the difference in taste is mostly due to powders with different tastes. Moreover, the taste level is single and the taste is limited. In order to improve the taste, it is usually at the expense of the taste. This improvement is difficult to be adopted by consumers. Acceptance brings resistance to product promotion. [0003] In view of this, apply for this patent. Contents of the invention [0004] In order to overcome the shortcomings of the existing technology, this patent uses rich and healthy raw materials, refines and improves the f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/047A21D13/32A21D13/38
CPCA21D2/36A21D13/047A21D13/32A21D13/38
Inventor 胡亭
Owner 上海万物有样餐饮管理有限公司
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