A mash stuffing preparation method

Abstract

The invention relates to a process for preparing stuffing cakes such as moon cakes, wherein each 100kg of the stuffing contains 50-65kg of hyacinth bean, red bean or green bean paste, refined white sugar 15-25kg, malt sugar 10-20kg, vegetable oil 5-10kg, perfume compound 0-0.1kg. The preparing process includes mixing and frying.

Description

technical field [0001] The invention relates to the technical field of processing methods for pastry fillings such as moon cakes, in particular to the technical field of processing methods for Rongsha fillings. Background technique [0002] Rongsha filling is the main filling of moon cakes, such as coconut milk paste, jujube paste, etc., which are sold in the market. Due to different processing techniques, the quality of products also varies. The common raw materials of Rongsha are lentils, red beans or mung beans, etc. Generally, manufacturers do not pay attention to the selection of beans, no matter whether they are old beans or fresh beans, they are used together, and then directly steamed and polished into Rongsha, sometimes It has a peculiar smell and a rough taste. Moreover, in order to save costs, the currently sold Rongsha fillings are made of kidney beans, which have thicker skins and poor waxiness, which is also one of the reasons for the bad taste of the filling...

AI Technical Summary

Problems solved by technology

The common raw materials of Rongsha are lentils, red beans or mung beans, etc. Generally, manufacturers do not pay attention to the selection of beans, no matter whether they are old beans or fresh beans, they are used together, and then directly steamed and polished into Rongsha, sometimes Odor, rough taste

Moreover, in order to save costs, the existing Rongsha fillings are all made of kidney beans. The skin of kidney beans is relatively thick and the waxiness is poor, which is also one of the reasons for the bad taste of the fillings.