Moon cake crust, mooncake containing mooncake crust and processing method of mooncake

A processing method and technology of moon cakes, which are applied in the direction of baking method, dough treatment, pre-baked dough treatment, etc., can solve the problems of greasy taste and poor skin elasticity, and achieve moderate salty and sweet taste, soft appearance and rich mineral content Effect

Pending Publication Date: 2022-05-03
SICHUAN PIAOXIANGJU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a kind of moon cake skin, the moon cake containing the moon cake skin and its processing method, to solve the technical problems that the moon cake skin in the prior art generally has a greasy taste and poor skin elasticity

Method used

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  • Moon cake crust, mooncake containing mooncake crust and processing method of mooncake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] 1.1 Raw material of mooncake skin

[0051] 175 parts of ghee; 360 parts of syrup; 90 parts of eggs; 30 parts of milk powder; 5 parts of soaked rice flour; 560 parts of low-gluten flour; 50 parts of salted duck egg yolk.

[0052] 1.2 Ingredients for Mooncake Filling

[0053]110 parts of complex kimchi seasoning; 240 parts of lotus seed paste; 25 parts of almond slices; 45 parts of pork bacon; 4 parts of white wine; 12 parts of Sanyang cake powder; 1.5 parts of edible salt;

[0054] The pork bacon is prepared from free-range black pork with a growth period ≥ 400 days.

[0055] 1.3 Processing method

[0056] Include the following steps:

[0057] S1. Making mooncake skin

[0058] A1, prepare the raw materials for making mooncake skin according to the ratio;

[0059] A2. Mix milk powder, soaked rice flour and low-gluten flour evenly in advance to obtain a mixture;

[0060] A3. Add ghee to the blender, keep stirring at a medium speed (hook speed: 135rpm, cylinder speed:...

Embodiment 2

[0090] 2.1 Raw material of mooncake skin

[0091] 125 parts of ghee, 260 parts of syrup; 70 parts of eggs; 50 parts of milk powder; 3 parts of soaked rice flour; 460 parts of low-gluten flour; 70 parts of salted duck egg yolk.

[0092] 2.2 Ingredients for Mooncake Filling

[0093] 100 parts of compound flavor kimchi seasoning; 250 parts of lotus seed paste; 20 parts of almond slices; 50 parts of pork bacon; 3 parts of white wine; 15 parts of Sanyang cake powder; 1 part of edible salt;

[0094] The pork bacon is prepared from free-range black pork with a growth period ≥ 400 days.

[0095] 2.3 Processing method

[0096] Include the following steps:

[0097] S1. Making mooncake skin

[0098] A1, prepare the raw materials for making mooncake skin according to the ratio;

[0099] A2. Mix milk powder, soaked rice flour and low-gluten flour evenly in advance to obtain a mixture;

[0100] A3. Add ghee to the blender, keep stirring at a medium speed (hook speed: 140rpm, cylinder ...

Embodiment 3

[0130] 3.1 Raw material of mooncake skin

[0131] 75 parts of butter; 160 parts of syrup; 50 parts of eggs; 70 parts of milk powder; 1 part of soaked rice flour; 360 parts of low-gluten flour; 90 parts of salted duck egg yolk.

[0132] 3.2 Ingredients for Mooncake Filling

[0133] 90 parts of compound flavor kimchi seasoning; 260 parts of lotus seed paste; 15 parts of almond slices; 45 parts of pork bacon; 2 parts of white wine; 18 parts of Sanyang cake powder; 0.5 parts of edible salt;

[0134] The pork bacon is prepared from free-range black pork with a growth period ≥ 400 days.

[0135] 3.3 Processing method

[0136] Include the following steps:

[0137] S1. Making mooncake skin

[0138] A1, prepare the raw materials for making mooncake skin according to the ratio;

[0139] A2. Mix milk powder, soaked rice flour and low-gluten flour evenly in advance to obtain a mixture;

[0140] A3. Add ghee to the blender, keep stirring at a medium speed (hook speed: 130rpm, cylinde...

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PUM

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Abstract

The invention discloses a mooncake crust, a mooncake containing the mooncake crust and a processing method of the mooncake crust. The mooncake crust solves the technical problems that mooncake crust in the prior art is generally greasy in taste and poor in crust elasticity. The mooncake crust is prepared from the following raw materials in parts by weight: 75-175 parts of ghee; 160 to 360 parts of syrup; 50-90 parts of eggs; 30-70 parts of milk powder; 1-5 parts of big steeping powder; 360 to 560 parts of low-gluten flour; and 50-90 parts of salted duck egg yolk. According to the mooncake processed by the mooncake crust, after oil return, the mooncake tastes crispy and slags, and the problems of greasy taste and poor crust elasticity of traditional mooncakes are avoided.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a mooncake skin, a mooncake containing the mooncake skin and a processing method thereof. Background technique [0002] Moon cake is a well-known traditional snack of the Han nationality. It is also eaten by the family, which symbolizes reunion and harmony. It is a must-eat on the Mid-Autumn Festival. [0003] Mooncakes include mooncake skins and mooncake fillings, so the key to the taste of mooncakes is mooncake skins and mooncake fillings; the existing mooncake skins need to control the oil return speed of the cake skins during the preparation process to adjust the moisture content of the mooncake skins due to the preparation process. To maintain the viscoelastic mouthfeel of the cake skin, the existing moon cake skin has the defects of greasy mouthfeel and poor skin elasticity. [0004] Mooncake stuffing generally accounts for 40%-80% of the total weight of mooncakes, which al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/14A21D2/16A21D2/18A21D2/34A21D8/02A21D8/06A21D13/31A21D13/38
CPCA21D2/14A21D2/165A21D2/181A21D2/34A21D13/38A21D13/31A21D8/02A21D8/06
Inventor 易碧如杨文强魏仕均
Owner SICHUAN PIAOXIANGJU FOOD
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