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Dried orange peel and sweetened bean paste moon cake and preparation method thereof

A technology of red bean paste and tangerine peel, applied in the field of tangerine peel bean paste moon cakes and its preparation, can solve the problems of poor taste of the cake skin and single taste of the filling, and achieve the effect of rich nutrition and rich and unique taste

Pending Publication Date: 2021-11-23
SHANGHAI GANSO DREAMS FRUIT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of the times, consumers have put forward new requirements for the taste and taste of moon cakes. However, most of the existing moon cakes have the problems of poor taste of the crust and single taste of the filling, which cannot meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] This embodiment is a kind of tangerine peel bean paste moon cake and its preparation method. Chenpi bean paste mooncakes include oil skin, pastry and filling.

[0020] The oil skin includes the following raw materials by weight: 3570g of wheat flour, 1921g of wheat flour for bread, 24g of refined salt, 911g of white sugar powder, 506g of fructooligosaccharide, 374g of humectant, 2579g of drinking water, and 1314g of lard.

[0021] The pastry includes raw materials of the following weight: 7170g of wheat flour and 4030g of lard.

[0022] The stuffing heart is 27000g of tangerine peel red bean paste stuffing.

[0023] Its preparation method comprises the following steps:

[0024] S1, make oil skin: S11, sieve wheat flour and wheat flour for bread respectively; S12, mix refined salt, white granulated sugar, and fructooligosaccharide evenly; S13, put the materials obtained in steps S11 and S12 into the mixing tank, and stir for 30 ~60 seconds until the powder is evenly m...

Embodiment 2

[0032] This embodiment only describes the differences from the first embodiment, and the similarities will not be repeated.

[0033] The difference between this example and Example 1 is that step S4 in the method for preparing moon cakes with tangerine peel and red bean paste in this example, the specific method of making crispy bread is as follows: S41, evenly cut the oily skin made in step S1 and the crispy dough made in step S42 Divide into several portions; S42, sprinkle wheat flour evenly on the platen, wrap the pastry with oil skin, and roll it to a length of 7-9cm, and then roll it into a tube; S43, turn over the pastry with the glossy side facing down, and roll the pastry until The length is 7-9cm, and then rolled into a tube shape; S44, after waking up for 1-2 minutes, pressed into a cake shape to obtain a cake crust.

Embodiment 3

[0035] This embodiment only describes the differences from the first embodiment, and the similarities will not be repeated.

[0036] The difference between this example and Example 1 is that step S6 in the method of preparing orange peel bean paste mooncakes in this example, the specific method of baking is as follows: S61, put the green embryo into the baking tray, and send it into the rotary furnace for For baking, the temperature of the rotary oven is 220±5°C, and bake for 12-14 minutes; S62, turn the green embryo over, and bake for another 4-6 minutes.

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a dried orange peel and sweetened bean paste moon cake and a preparation method thereof. The dried orange peel and sweetened bean paste moon cake comprises an oil crust, bakery shortening and stuffing, and is characterized in that the oil crust comprises the following raw materials in parts by weight: 25-40% of wheat flour, 15-20% of wheat flour for bread, 0.1-0.5% of refined salt, 5-10% of white granulated sugar powder, 3-10% of fructo-oligosaccharide, 2-8% of a humectant, 20-30% of drinking water and 10-20% of lard, and the sum of the contents of all the components is 100%; the bakery shortening comprises the following raw materials in parts by weight: 60-80% of wheat flour and 20-40% of lard oil, and the sum of the contents of all the components is 100%; the stuffing is dried orange peel and sweetened bean paste stuffing; and the weight ratio of the oil crust to the bakery shortening to the stuffing is 2:2:6. Compared with the prior art, the dried orange peel and sweetened bean paste moon cake is rich in nutrition, the moon cake oil crust is prepared in a two-stage stirring mode, the tough and chewy taste of the moon cake crust is guaranteed, the stuffing is selected from the pericarpium citri reticulatae sweetened bean paste, the flavor of the pericarpium citri reticulatae and the flavor of the sweetened bean paste are combined, and the taste is rich and unique.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a moon cake with tangerine peel bean paste and a preparation method thereof. Background technique [0002] Moon cakes, also known as moon cakes, small cakes, harvest cakes, reunion cakes, etc., are one of the traditional Chinese delicacies. With the development of the times, consumers have put forward new requirements for the taste and taste of moon cakes, but most of the existing moon cakes have the problems of poor taste of the crust and single taste of the filling, which cannot meet the needs of consumers. [0003] Therefore, a kind of tangerine peel bean paste mooncake and its preparation method are designed, which are rich in nutrition. The mooncake oil skin is prepared by two-stage whipping to ensure the chewy taste of the cake skin. . Contents of the invention [0004] In order to overcome the deficiencies in the prior art, the present invention provides a moon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/31A21D13/38A21D8/02
CPCA21D13/31A21D13/38A21D8/02
Inventor 张秀琬
Owner SHANGHAI GANSO DREAMS FRUIT CO LTD
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