A type of egg yolk lotus seed paste filling and the mooncake made from it.

Abstract

This invention discloses a salted duck egg yolk lotus seed paste filling and the mooncake prepared therefrom, belonging to the field of food processing technology. The salted duck egg yolk lotus seed paste filling of this invention is prepared using a specific egg yolk processing technology, which not only effectively preserves the grainy texture and oily flavor of the salted duck egg yolk itself, but also ensures that the egg yolk does not exhibit significant oil seepage even after long-term storage at high temperatures, does not react with the lotus seed paste to produce a rancid taste, is not greasy, and does not shed powder after cutting, demonstrating high stability. This invention also discloses a mooncake containing the aforementioned salted duck egg yolk lotus seed paste filling. This mooncake not only fully retains the unique flavor and texture of traditional salted duck egg yolk lotus seed paste mooncake fillings, but also features a crispy crust, creating a novel and delicious combination with the filling.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing, in particular to a kind of egg yolk lotus paste and moon cake prepared by it. BACKGROUND

[0002] Egg yolk lotus paste moon cake is a more classic one of Cantonese moon cakes, which is mainly with lotus paste wrapping salty duck egg yolk as filling, and then with cake skin wrapping to bake and prepare.

[0003] However, the traditional egg yolk lotus paste moon cake also has obvious defects: because the salty duck egg yolk needs to be treated at high temperature when the cake skin is baked after being prepared into filling, the original granular texture will be greatly reduced after the process, and the oil component contained therein will slowly seep into the lotus paste and even the vicinity of the cake skin (some consumers store at high temperature before eating, which further accelerates the weakening of the granular texture and the seepage of oil), causing the lotus paste and cake skin to become soft and even affect the appearance. To solve this problem, the flipped egg yolk obtained by secondary processing of the salty duck egg yolk is developed to replace the pure salty duck egg yolk to prepare moon cakes. This kind of moon cake not only retains the original granular texture of the salty duck egg yolk, but also greatly reduces the oil seepage. This kind of filling can even be used to prepare flaky food with less filling and thinner cake skin. However, the flipped egg yolk has high looseness, so after the moon cake is cut, especially directly cut with a knife from the egg yolk, the egg yolk particles fall off to a high degree, and the "powder" is serious. Not only is it inconvenient to eat, but the taste will also be reduced, and this kind of moon cake does not have the special egg yolk flavor of traditional salty duck egg yolk (the main egg yolk flavor of salty duck egg yolk comes from oil), and the taste is relatively dry.

[0004] At the same time, because the animal oil in the egg yolk material in the traditional egg yolk lotus paste moon cake will undergo partial oxidation reaction after long-term contact with the lotus paste, if it is eaten after being stored for a long time (even if it is still within the shelf life), it will have a noticeable "harla" taste, and the taste will be severely bad. SUMMARY

[0005] Based on the defects of the prior art, the purpose of the present application is to provide a preparation method of egg yolk lotus paste, which adopts a specific egg yolk material processing technology. Not only the granular texture and oil flavor of the salty duck egg yolk itself are effectively retained, but also after the lotus paste is mixed to prepare the egg yolk lotus paste, the egg yolk material will not have obvious oil seepage even after long-term storage at high temperature, will not react with the lotus paste to produce "harla" taste, will not be greasy, and will not have "powder" phenomenon after cutting.

[0006] In order to achieve the above purpose, the technical scheme adopted by the present application is:

[0007] A method for preparing a yolk lotus paste, comprising the following steps:

[0008] (1) roasting the salted duck egg yolk on a single-sided baking tray at 210-215°C for 4-6 minutes, then transferring it to a double-sided baking tray and roasting it at 220-230°C for 8-10 minutes, crushing the obtained yolk blank, and then transferring it to a single-sided baking tray and roasting it at 190-200°C for 2-3 minutes to obtain a coarse yolk powder;

[0009] (2) sieving the coarse yolk powder through a 40-60 mesh sieve to obtain a fine yolk powder;

[0010] (3) preparing liquid butter and dividing it into several portions, wherein the liquid butter is non-fermented butter with a melting point ≥ 32°C, and the mass ratio of the liquid butter to the salted duck egg yolk is 1:(4-6);

[0011] (4) flattening and pressing the fine yolk powder into a round sheet shape, setting a depression in the center of the round sheet, then pouring a portion of the liquid butter into the depression, and pushing the fine yolk powder around the depression to the center to immerse and mix with the liquid butter, and then re-pressing the obtained mixture into a round sheet shape;

[0012] (5) mixing another portion of the liquid butter with the round sheet-shaped mixture according to step (4);

[0013] (6) repeating step (5) until all the liquid butter is mixed with the fine yolk powder to obtain a mixed yolk material;

[0014] (7) dividing the mixed yolk material into several portions and kneading them into balls, then wrapping them with lotus paste, and standing to shape, to obtain the yolk lotus paste.

[0015] In the preparation method of the egg yolk lotus paste, in order to solve the problem that pure salted duck egg yolk is hot-decomposed during baking of the cake skin in the process of preparing moon cakes after being wrapped in lotus paste, resulting in oil seepage and decreased particle feeling, the inventors creatively pre-process the salted duck egg yolk by three-stage baking to prepare coarse egg yolk powder. In the process, the salted duck egg yolk is first briefly baked at 210-220 DEG C to remove free water and oil contained therein, and then is transferred to a double-sided baking tray for double-sided secondary baking. In the baking process, the oil in the salted duck egg yolk is completely separated out under the action of all-around gradient heat and gravity, and the remaining solid particles are self-fried in the separated oil, so that the particle texture of the salted duck egg yolk is not only retained, but also further endowed with chewing feeling and fluffy stability which the salted duck egg yolk does not have. In the subsequent third baking process, the particles are shaped, so that even after storage or repeated heating, the particle texture does not change significantly. On the other hand, under the operation, the less stable oil in the salted duck egg yolk is separated, and after compounding with the lotus paste, oil seepage does not occur, and the lotus paste does not react with the lotus paste to cause the adverse reaction of "harla taste" after long-term storage.

[0016] In the process, the double-sided baking on the double-sided baking tray is particularly important. If the operation is still performed on a single-sided baking tray, although part of the oil will be separated, there is no obvious continuous self-frying process, and even the particles may be partially carbonized. The obtained particles are too loose, hard and even greasy like fried food. In addition, in order to ensure the particle feeling and stability of the prepared egg yolk particles, the temperature and time of the three baking processes need to be specifically set. It has been verified that if the same temperature is used throughout the process, the particles may not be shaped ideally, and even too many particle pores may be formed. These particles are brittle and easy to break. The egg yolk lotus paste prepared is easy to crumble in a short period of time, and the particles are easy to absorb water in the lotus paste and become soft after long-term storage, resulting in poor particle texture. If the baking time is too short or too long, the quality of the particles will also be poor, and the texture and stability will be poor.

[0017] After the coarse egg yolk powder is prepared by three-stage baking, it also needs to be screened by a specific screen. In addition to ensuring the delicacy of the particle texture, the main reason is to remove some large particles formed in the self-frying process. These large particles of egg yolk contain oil in the form of clumps, and these oils contain additional substances produced after self-frying. If these substances are not removed, the oils will not only affect the taste and granularity of the product, but also cause the stability of the whole egg yolk powder to decrease, and the product is more likely to have "harla taste" after long-term storage. The separation effect of the 40-60 mesh screen on these large particles is best.

[0018] While the fine egg yolk powder obtained after sieving has a good texture and stability, it also loses some of the oily flavor of the salted duck egg yolk itself. Furthermore, the density of this powder cannot match that of pure salted duck egg yolk, resulting in an overall harder and coarser texture. Consequently, it has a high degree of looseness when prepared into products, easily causing them to collapse and resulting in a loose and dry texture. Therefore, in this invention patent, the inventors have compounded the fine egg yolk powder with high-melting-point liquid butter in a specific ratio. There are many types of butter available on the market, and their melting points vary depending on their fat and protein content and specific type (generally above 28°C; therefore, solid butter will turn into a liquid simply by heating it above its melting point, without the need for additional cooking). Their properties also differ; types with higher melting points are not only harder and more viscous but also have a stronger muttony smell. The inventor accidentally discovered that when a specific high-melting-point butter is combined with the fine egg yolk powder prepared in this invention, it can not only restore the density and smoothness of salted duck egg yolks but also their oily flavor. Furthermore, this type of butter is relatively more stable, making it less likely to come into contact with and react with lotus seed paste after coating the fine egg yolk powder, and it also prevents large-scale melting and seepage at high storage temperatures. However, this liquid butter should not be used in excess, otherwise the texture will deteriorate, the greasiness will increase, and the oily flavor of the salted duck egg yolks cannot be fully restored. Furthermore, the compounding of liquid butter and fine egg yolk powder cannot be done using traditional mechanical mixing or methods similar to "kneading dough," nor can the two be mixed at once. Instead, it needs to be done using the multi-stage layering process described in this invention. Otherwise, foaming is likely to occur during the compounding process, and the resulting mixed egg yolk mixture will be rich in air pockets. During the subsequent baking process, these air pockets will continuously release air and compress, eventually leading to significant shrinkage of the mixture and powder shedding.

[0019] The egg yolk lotus seed paste prepared by the method described in this invention not only reproduces the oily flavor and grainy texture of salted duck egg yolks, but also has a superior smoothness and flavor. In addition, compared with traditional egg yolk lotus seed paste and savory egg yolk lotus seed paste, this product fully takes into account the characteristics of low oil seepage and low powder shedding. The product has high stability and will not develop unpleasant flavors after prolonged storage. After standing at 30°C for a week, its shape did not change significantly.

[0020] Preferably, in step (1), the first baking, the second baking, and the third baking are all carried out in an electromagnetic ventilation oven.

[0021] The electromagnetic heating oven provides rapid heating, high temperature stability, and high temperature adjustment accuracy for the segmented baking of salted duck egg yolks. In particular, the electromagnetic oven has a smaller implementation error when the temperature difference between the three baking stages is small.

[0022] Preferably, in step (1), the double-sided baking pan is a double-sided reversible baking pan.

[0023] The double-sided reversible baking pan can be used with an induction oven for double-sided reversible baking. After the salted duck egg yolks are fixed in the pan for a second baking, the pan is reversed during the baking process as needed. This not only ensures that the top and bottom of the salted duck egg yolks are heated evenly, but also uses gravity to fully separate the oil they contain, achieving a uniform "self-frying" effect. However, during the first and third baking processes, which are mainly for removing moisture and fluffing and shaping, gravity must be relied upon, and the double-sided reversible baking pan cannot be used.

[0024] Preferably, in step (2), when the coarse egg yolk powder is sieved, a pressure of 0.2 to 0.5 N is applied to the coarse egg yolk powder.

[0025] More preferably, the sieve wires in the sieve are interwoven to form sieve holes and are raised on the side facing the coarse egg yolk powder, with the angle between the raised shape and the horizontal direction being 50-70°.

[0026] Because coarse egg yolk powder contains a certain amount of large particles with high viscosity, it is difficult to sieve quickly through such a small sieve by gravity alone, and it may even cause blockage. Since these large particles are brittle, if assisted extrusion sieving is used, these large particles may be crushed and release oil (in reality, some darker particles can be clearly seen mixed in with fine egg yolk powder). Therefore, the inventors prefer to use sieves with interwoven sieve lines forming sieve holes and protruding towards the filter material, and assist in sieving with specific pressure. Compared with sieves with one-piece sieve holes or sieves with sieve lines that are too fine to form protrusions, these protrusions play a diversion role, and under the pressure, large particles will not be crushed, and the sieving effect is significantly improved.

[0027] Preferably, in step (3), the method for preparing liquid butter is as follows: place block butter on a separating dish, then heat it in a water bath to 35-40°C and keep it warm until the block butter is converted into liquid butter, and divide it into 4-6 portions to complete the preparation.

[0028] Preferably, in step (7), the mass ratio of the mixed egg yolk material to the lotus seed paste is 1:(1.8~2.2).

[0029] Since the mixed egg yolk material described in this invention is different from the traditional whole salted duck egg yolk or sand-coated egg yolk, the ratio of it to lotus seed paste can be adjusted at any time. After screening by the inventors, when the mixed egg yolk material and lotus seed paste within the above-mentioned preferred range are selected to prepare egg yolk lotus seed paste filling, the overall stability is the highest, and the flavor of salted duck egg yolk is the most intense. However, if the ratio of mixed egg yolk material is too high, a small amount of oil contained in it will still seep out, which may cause the product stability to decrease. If the ratio is too low, the egg yolk flavor is insufficient, and the sweetness produced by the lotus seed paste is too strong, making the taste greasy.

[0030] Another object of the present invention is to provide an egg yolk lotus seed paste mooncake, including the egg yolk lotus seed paste filling described in the present invention.

[0031] Preferably, the egg red lotus seed paste mooncake also includes a crispy crust.

[0032] Another object of the present invention is to provide a method for preparing the egg white lotus seed paste mooncake, comprising the following steps:

[0033] (1) Mix the ingredients for the crispy crust at room temperature, then press, relax, and shape the dough, and divide it into several dough balls;

[0034] (2) Wrap the egg yolk lotus seed paste filling in the dough and press it into a mold. First, brush the surface of the resulting dough with egg wash, and then bake it in a dual heat source oven for 13 to 15 minutes to obtain the egg yolk lotus seed paste mooncake. The dual heat source oven includes a top heat source and a bottom heat source. The temperature of the top heat source is 220 to 240°C, and the temperature of the bottom heat source is 150 to 180°C.

[0035] Preferably, the filling of the crispy crust includes the following components in parts by weight: 240-260 parts butter, 120-130 parts powdered sugar, 40-60 parts raw egg yolks, 100-120 parts raw eggs, 30-50 parts milk powder, 10-15 parts custard powder, 1-5 parts baking powder, and 450-550 parts mooncake powder.

[0036] Existing egg yolk and lotus seed paste mooncakes typically use a softer, faster-forming formula and are baked in a shorter time (usually less than 10 minutes) to avoid overheating the filling. However, this results in consumers primarily focusing on the filling's texture when enjoying the mooncake, rarely experiencing the crust-like texture of pastries or crispy cakes. In contrast, the egg yolk and lotus seed paste filling described in this invention has higher stability than existing products, maintaining its texture even with extended heating times (due to the rich absorption of butter in the egg yolk mixture after the egg yolk powder undergoes "self-frying"). The surface area is large enough to effectively absorb melted butter during baking and prevent it from seeping out. At the same time, the butter and egg yolk powder can be combined twice during this process, making the whole thing more uniform. Therefore, the product of this invention uses a crispy crust formula and extends the baking time to 13-15 minutes. The resulting egg yolk and lotus seed paste mooncake crust is crispy and has a rich and novel taste when paired with the egg yolk and lotus seed paste filling, which is more popular with consumers. However, if traditional egg yolk and lotus seed paste filling is used, the oil from the salted duck egg yolk will slowly seep into the crust after baking or storage, causing the crust to soften after a certain period of time.

[0037] Preferably, in step (2), the mass ratio of egg yolk lotus seed paste filling to dough is (30-35):(22-28).

[0038] The beneficial effects of this invention are as follows: This invention provides a method for preparing egg yolk lotus seed paste filling. This method employs a specific egg yolk processing technique, which not only effectively preserves the grainy texture and oily flavor of the salted duck egg yolk itself, but also ensures that the egg yolk does not exhibit significant oiliness even after long-term storage at high temperatures, does not react with the lotus seed paste to produce a rancid taste, is not greasy, and does not shed powder after cutting, demonstrating high stability. This invention also provides an egg yolk lotus seed paste mooncake containing the aforementioned egg yolk lotus seed paste filling. This mooncake not only fully retains the unique flavor and texture of traditional egg yolk lotus seed paste mooncake fillings, but also features a crispy crust, creating a novel and delicious combination with the filling. Attached Figure Description

[0039] Figure 1 This is a schematic diagram of the structure of the sieve used in Embodiment 1 of the present invention.

[0040] Figure 2 This is a schematic diagram of the structure of the sieve used in Embodiment 7 of the present invention.

[0041] Figure 3 This is a cross-sectional view of the egg and lotus seed paste mooncake prepared in Example 1 of the present invention.

[0042] Figure 4 This is a cross-sectional view of the egg red lotus seed paste mooncake prepared in Comparative Example 1 of the present invention.

[0043] Figure 5 This is a cross-sectional view of the egg red lotus seed paste mooncake prepared in Comparative Example 2 of the present invention.

[0044] Figure 6 This is a cross-sectional view of the egg red lotus seed paste mooncake prepared in Comparative Example 10 of the present invention.

[0045] Figure 7 This is a cross-sectional view of the egg red lotus seed paste mooncake prepared in Comparative Example 13 of the present invention.

[0046] Figure 8 This is a cross-sectional view of a commercially available egg yolk lotus seed paste mooncake used for comparison in Example 1 of the present invention. Detailed Implementation

[0047] To better illustrate the purpose, technical solution, and advantages of this invention, the invention will be further described below in conjunction with specific embodiments and comparative examples. The purpose is to provide a detailed understanding of the invention, not to limit it. All other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. Unless otherwise specified, the experimental reagents and instruments involved in the implementation of this invention are all commonly used reagents and instruments. The melting point of the butter used in each embodiment and comparative example of this invention was verified using the water bath method. Specifically, the butter was heated in a water bath until it began to melt, and the temperature at this point was confirmed. The salted duck egg yolks used in each embodiment and comparative example of this invention are all commercially available wholesale products, the butter is a commercially available product purchased from a specific manufacturer, and the lotus seed paste and other raw materials are all commercially available types commonly used in the preparation of mooncakes and similar baked goods.

[0048] Example 1

[0049] An embodiment of the present invention describes a lotus seed paste mooncake with egg yolk filling, a lotus seed paste mooncake with egg red bean paste filling, and a method for preparing the same. The method for preparing the lotus seed paste mooncake with egg red bean paste filling includes the following steps:

[0050] Preparation of egg yolk and lotus seed paste filling:

[0051] (1) Place 400g of salted duck egg yolks on an iron single-sided baking pan and bake them once at 215°C for 5 minutes in an electromagnetic ventilation oven. Then transfer them to a double-sided reverse baking pan and bake them again at 220°C for 10 minutes. The resulting egg yolk blanks are crushed and then transferred to a single-sided baking pan and baked three times at 200°C for 2 minutes to obtain coarse egg yolk powder.

[0052] (2) The coarse egg yolk powder is sieved through a 40-mesh sieve to obtain fine egg yolk powder; during sieving, a pressure device is used to apply 0.5N pressure to assist sieving; the sieve is a specially made sieve, made of interwoven iron wire mesh, and the sieve mesh surface (the side facing the coarse egg yolk powder) has square mesh holes that are raised, such as... Figure 1 As shown, the angle with the horizontal direction is 60°;

[0053] (3) Prepare 80g of liquid butter and divide it into several portions. The liquid butter is non-fermented salted butter produced by Anchor, with a fat content of 82.9g / g and a melting point of 33℃. The mass ratio of the liquid butter to salted duck egg yolk is 1:5. The preparation method of the liquid butter is as follows: place the block butter on a stainless steel bowl, then heat it in a water bath to 40℃ and keep it warm until the block butter is converted into liquid butter. Divide it into 5 portions to complete the preparation.

[0054] (4) Spread the fine egg yolk powder evenly and press it into a round sheet. Press a depression in the center of the round sheet with your hand. Then pour a portion of liquid butter into the depression and push the fine egg yolk powder around the depression to the center to submerge and mix with the liquid butter. The resulting mixture is then pressed back into a round sheet.

[0055] (5) Take another portion of liquid butter and mix it with the disc-shaped mixture as in step (4);

[0056] (6) Repeat step (5) until all the liquid butter is mixed with the fine egg yolk powder to obtain the mixed egg yolk mixture;

[0057] (7) Divide the mixed egg yolk mixture into several portions and knead them into balls. Then wrap them with lotus seed paste and let them stand to shape them. The egg yolk lotus seed paste filling is obtained. The mass ratio of the mixed egg yolk mixture to the lotus seed paste is 1:2.

[0058] Preparation of Egg White and Lotus Seed Paste Mooncakes:

[0059] (1) Mix the ingredients for the crispy crust at room temperature, then press, relax, and shape the dough into several portions; the ingredients include 250g Anchor unsalted butter, 125g powdered sugar, 50g raw egg yolk, 110g raw egg, 40g milk powder, 12g custard powder, 3g baking powder and 500g mooncake powder produced by Xinliang.

[0060] (2) Wrap the egg yolk lotus seed paste filling in the dough and press it into a mold. The mass ratio of the egg yolk lotus seed paste filling to the dough is 32:25. The resulting dough is first brushed with egg liquid twice, and then baked in an Oreo dual heat source oven for 15 minutes to obtain the egg yolk lotus seed paste mooncake. The dual heat source oven includes a top heat source and a bottom heat source. The temperature of the top heat source is 235°C and the temperature of the bottom heat source is 160°C.

[0061] Example 2

[0062] The present invention provides an embodiment of an egg yolk lotus seed paste filling, an egg yolk lotus seed paste mooncake and its preparation method. The only difference between this embodiment and embodiment 1 is that, in the preparation of the egg yolk lotus seed paste filling, the temperature of the second baking in step (1) is 230°C and the baking time is 8 minutes, and the temperature of the third baking is 190°C and the baking time is 3 minutes.

[0063] Example 3

[0064] An embodiment of the present invention, which describes a lotus seed paste filling with egg yolk, a lotus seed paste mooncake with egg yolk and a preparation method thereof, differs from Embodiment 1 only in that, in the preparation of the lotus seed paste filling with egg yolk, the mass ratio of the liquid butter to the salted duck egg yolk is 1:4, and the liquid butter is divided into 6 parts.

[0065] Example 4

[0066] An embodiment of the present invention, which describes a lotus seed paste filling with egg yolk, a lotus seed paste mooncake with egg yolk and a preparation method thereof, differs from Embodiment 1 only in that, in the preparation of the lotus seed paste filling with egg yolk, the mass ratio of the liquid butter to the salted duck egg yolk is 1:6, and the liquid butter is divided into 4 parts.

[0067] Example 5

[0068] The present invention provides an embodiment of an egg yolk lotus seed paste filling, an egg yolk lotus seed paste mooncake, and a method for preparing the same. The difference between this embodiment and Embodiment 1 is that, in the preparation of the egg yolk lotus seed paste filling, the mass ratio of the mixed egg yolk material to the lotus seed paste is 1:1.

[0069] Example 6

[0070] The present invention provides an embodiment of an egg yolk lotus seed paste filling, an egg yolk lotus seed paste mooncake, and a method for preparing the same. The difference between this embodiment and Embodiment 1 is that, in the preparation of the egg yolk lotus seed paste filling, the mass ratio of the mixed egg yolk material to the lotus seed paste is 1:3.

[0071] Example 7

[0072] This invention provides an embodiment of an egg yolk lotus seed paste filling, an egg red bean paste lotus seed paste mooncake, and its preparation method. The difference between this embodiment and Embodiment 1 lies only in that, during the preparation of the egg yolk lotus seed paste filling, the sieve used is a one-piece flat, non-protruding round-hole sieve with the same mesh count as the sieve used in Embodiment 1. Figure 2 As shown, the screen is not formed by interlacing screen wires to create screen holes, but rather by etching holes in a flat metal sheet to create the filter screen.

[0073] Example 8

[0074] The present invention provides an embodiment of an egg yolk lotus seed paste filling, an egg yolk lotus seed paste mooncake, and a method for preparing the same, which differs from Embodiment 1 only in that, when preparing the egg yolk lotus seed paste filling, the sieve is a one-piece square-hole soft nylon sieve for baking, with the same mesh count as the sieve used in Embodiment 1, and without obvious protrusions.

[0075] Comparative Example 1

[0076] A method for preparing egg yolk lotus seed paste mooncakes and egg yolk lotus seed paste mooncakes, differing from Example 1 only in that, in the preparation of the egg yolk lotus seed paste mooncakes, step (1) is as follows:

[0077] (1) Bake 400g of salted duck egg yolks at 220℃ for 17 minutes on an iron single-sided baking pan, then crush them into powder to obtain coarse egg yolk powder.

[0078] Comparative Example 2

[0079] A method for preparing egg yolk lotus seed paste mooncakes and egg yolk lotus seed paste mooncakes, differing from Example 1 only in that, in the preparation of the egg yolk lotus seed paste mooncakes, step (1) is as follows:

[0080] (1) Place 400g of salted duck egg yolks on an iron single-sided baking pan and bake them once at 220°C for 5 minutes in an electromagnetic ventilation oven. Then transfer them to a double-sided reverse baking pan and bake them again at 220°C for 10 minutes. After crushing the egg yolks, transfer them to a single-sided baking pan and bake them three times at 220°C for 2 minutes to obtain coarse egg yolk powder.

[0081] Comparative Example 3

[0082] A method for preparing egg yolk lotus seed paste mooncakes and egg yolk lotus seed paste mooncakes, differing from Example 1 only in that, in the preparation of the egg yolk lotus seed paste mooncakes, step (1) is as follows:

[0083] (1) Place 400g of salted duck egg yolks on an iron single-sided baking pan and bake them once at 215℃ for 5 minutes in an electromagnetic ventilation oven, then bake them again at 220℃ for 10 minutes. The resulting egg yolk blanks are crushed and then baked three times at 200℃ for 2 minutes to obtain coarse egg yolk powder.

[0084] Comparative Example 4

[0085] A method for preparing egg yolk lotus seed paste mooncakes and egg yolk lotus seed paste mooncakes, differing from Example 1 only in that, in the preparation of the egg yolk lotus seed paste mooncakes, step (1) is as follows:

[0086] (1) Place 400g of salted duck egg yolks on an iron single-sided baking pan and bake them once at 215°C for 5 minutes in an electromagnetic ventilation oven. Then transfer them to a double-sided reverse baking pan and bake them again at 220°C for 5 minutes. After crushing the egg yolks, transfer them to a single-sided baking pan and bake them three times at 200°C for 7 minutes to obtain coarse egg yolk powder.

[0087] Comparative Example 5

[0088] A method for preparing egg yolk lotus seed paste mooncakes and egg yolk lotus seed paste mooncakes, differing from Example 1 only in that, in the preparation of the egg yolk lotus seed paste mooncakes, step (1) is as follows:

[0089] (1) Place 400g of salted duck egg yolks on an iron single-sided baking pan and bake them once at 215°C for 5 minutes in an electromagnetic ventilation oven. Then transfer them to a double-sided reverse baking pan and bake them again at 220°C for 13 minutes. After crushing the egg yolks, coarse egg yolk powder is obtained.

[0090] Comparative Example 6

[0091] A method for preparing egg yolk lotus seed paste filling and egg yolk lotus seed paste mooncakes, differing from Example 1 only in that, during the preparation of the egg yolk lotus seed paste filling, the sieve is an integral sieve, which is not formed by interwoven sieve lines to create sieve holes, but rather by etching holes in a flat metal sheet to create a filter screen. The mesh size of this sieve is 80 mesh. Due to the difficulty of sieving, the pressure is increased to 0.7N, and a brush is used to clear any blockages while sieving.

[0092] Comparative Example 7

[0093] A method for preparing egg yolk lotus seed paste mooncakes and egg yolk lotus seed paste mooncakes is disclosed. The only difference between this method and Example 1 is that, in the preparation of the egg yolk lotus seed paste mooncakes, the sieve is an integral sieve. The sieve is not formed by interlacing sieve wires to create sieve holes, but rather by etching holes in a flat metal sheet to create a filter screen. The mesh size of this sieve is 20 mesh.

[0094] Comparative Example 8

[0095] A method for preparing egg yolk lotus seed paste filling, egg yolk lotus seed paste mooncake, and the method for preparing the same are different from those in Example 1, except that when preparing the egg yolk lotus seed paste filling, the liquid butter is non-fermented salted butter produced by Anchor, with a fat content of 81.4 g / g and a melting point of 30.2℃.

[0096] Comparative Example 9

[0097] A method for preparing egg yolk lotus seed paste filling, egg yolk lotus seed paste mooncake, and the method for preparing the same are different from those in Example 1, except that the liquid butter used in the preparation of the egg yolk lotus seed paste filling is fermented light butter produced by President, with a fat content of 82.0 g / g and a melting point of 29.5°C.

[0098] Comparative Example 10

[0099] A method for preparing egg yolk lotus seed paste filling, egg yolk lotus seed paste mooncake, and the method differ from Example 1 only in that, in the preparation of the egg yolk lotus seed paste filling, the mass ratio of liquid butter to salted duck egg yolk is 1:2, and the liquid butter is divided into 8 parts.

[0100] Comparative Example 11

[0101] A method for preparing egg yolk lotus seed paste filling, egg yolk lotus seed paste mooncake, and the method differ from Example 1 only in that, in the preparation of the egg yolk lotus seed paste filling, the mass ratio of the liquid butter to the salted duck egg yolk is 1:8, and the liquid butter is divided into 2 parts.

[0102] Comparative Example 12

[0103] A method for preparing egg yolk lotus seed paste filling, egg yolk lotus seed paste mooncake, and the method for preparing the same are different from those in Example 1. The only difference is that, in the preparation of the egg yolk lotus seed paste filling, the liquid butter and fine egg yolk powder are directly mixed with a mixer at a speed of 20 rpm for 15 minutes to form a mixed egg yolk mixture.

[0104] Comparative Example 13

[0105] A method for preparing egg yolk lotus seed paste mooncakes and egg yolk lotus seed paste mooncakes is disclosed, differing from Example 1 only in that the method for preparing the egg yolk lotus seed paste mooncake is as follows:

[0106] (1) Place 400g of salted duck egg yolks on an iron single-sided baking pan and bake them once at 215°C for 5 minutes in an electromagnetic ventilation oven. Then transfer them to a double-sided reverse baking pan and bake them again at 220°C for 10 minutes. The resulting egg yolk blanks are crushed and then transferred to a single-sided baking pan and baked three times at 200°C for 2 minutes to obtain coarse egg yolk powder.

[0107] (2) The coarse egg yolk powder is sieved through a 40-mesh sieve to obtain fine egg yolk powder; during sieving, a pressure device is used to apply 0.5N pressure to assist sieving; the sieve is a special sieve made of interwoven iron wire mesh, and the mesh is raised on the upper surface of the sieve (the side facing the coarse egg yolk powder), with the sieve holes formed by the interwoven mesh being 60° to the horizontal direction.

[0108] (3) Divide the fine egg yolk powder into several portions and knead them into balls. Then wrap them with lotus seed paste, let them stand to shape, and you will get the egg yolk lotus seed paste filling. The mass ratio of the mixed egg yolk powder to the lotus seed paste is 1:2.

[0109] Comparative Example 14

[0110] A method for preparing egg yolk lotus seed paste filling, egg yolk lotus seed paste mooncake, and the method for preparing the same are different from those in Example 1. The only difference is that the method for preparing the egg yolk lotus seed paste filling is as follows: fresh salted duck egg yolks are appropriately cut, then wrapped with lotus seed paste, and left to stand to form, thus obtaining the egg yolk lotus seed paste filling. The mass ratio of the mixed egg yolk material to the lotus seed paste is 1:2.

[0111] Comparative Example 15

[0112] A method for preparing egg yolk lotus seed paste filling, egg yolk lotus seed paste mooncake, and the preparation method thereof differs from Example 1 only in that the preparation method of the egg yolk lotus seed paste filling is as follows: fresh salted duck egg yolks are appropriately cut, soaked in white wine for 15 minutes, then crushed and passed through the same sieve as in Example 1. The resulting egg yolk powder is wrapped with lotus seed paste and left to stand to form, thus obtaining the egg yolk lotus seed paste filling. The mass ratio of the mixed egg yolk material to the lotus seed paste is 1:2.

[0113] Example 1

[0114] To verify the taste and quality of the egg yolk lotus seed paste filling and the mooncakes prepared with it, the products of each embodiment and comparative example were cut open from the center at room temperature using a special mooncake knife (ensuring the cross-section contained salted duck egg yolk or egg yolk filling). The shape of the egg yolk filling (or egg yolk) in the cross-section was observed, along with the looseness of the particles (whether any particles or powder fell off after cutting), and whether there was any oil seepage around the egg yolk filling (or egg yolk). Subsequently, 20 professional mooncake tasters tasted a total of 23 types of egg yolk lotus seed paste mooncakes from each embodiment and comparative example, as well as one commercially available non-crispy egg yolk lotus seed paste mooncake (not made with a whole salted duck egg yolk) produced by Guangzhou X Restaurant (each taster ultimately tasted all mooncakes). The taste, egg yolk flavor, egg yolk particle texture, and crust crispness of the products were then scored, and the average score was calculated. The specific evaluation criteria for each item were as follows:

[0115] (1) Taste: Total score 10 points. A moist, dense and non-greasy taste is 10 points. A normal taste is not greasy. A taste that is too dry, too loose or too greasy (only one of these defects) is 6 points. A taste that is too dry, too loose or too greasy (two or more defects) is 4 points. A taste that is dry, loose or greasy (any one or more of these defects) or has an unpleasant taste is 2 points.

[0116] If a score of 2 is received, the specific reasons for the low score will be recorded.

[0117] (2) Egg yolk flavor: The oil and flavor of fresh salted duck egg yolks are used as a reference. A strong egg yolk flavor is 10 points, a normal egg yolk flavor is 8 points, an average egg yolk flavor is 6 points, a weak egg yolk flavor is 4 points, and no egg yolk flavor is 2 points.

[0118] (3) Egg yolk texture: Using fresh salted duck egg yolk as a control, the texture was 10 points for full texture, 8 points for normal texture, 6 points for average texture, 4 points for weak texture, and 2 points for no texture; the results are shown in Table 1.

[0119] Table 1

[0120]

[0121]

[0122] Observation of the product cross-section and tasting results reveal that the crispy egg yolk and lotus seed paste mooncake prepared by the method described in this invention is based on the innovation of its egg yolk and lotus seed paste filling, such as... Figure 3 As shown, it not only has good shape retention, but also shows no obvious powder shedding or oil seepage after being cut open. Furthermore, during tasting, both the overall texture and the flavor and texture of the egg yolk achieved excellent results, earning an overall texture score of 9.0 points, with the egg yolk flavor and texture scores also exceeding 9.0 points. This is achieved through the use of...Figure 2 The product prepared using a sieve with a similar perforated structure, as shown in Example 1, exhibits better overall quality than the integrated sieve used in Example 7 and the soft sieve used in Example 8, both commonly used sieves for mooncake preparation. This indicates that the sieve is more suitable for sieving egg yolk powder containing large oil particles after pretreatment, as described in this invention. In contrast, in the processes of Comparative Examples 1-3, Comparative Example 1 only underwent conventional pre-baking of the salted duck egg yolks. While this baking can force out some of the oil from the yolks, at a high temperature of 17 minutes, this oil can actually cause localized over-frying of the salted duck egg yolks, resulting in hardened yolks and uneven frying. Therefore, the prepared product... Figure 4 As shown, there was obvious powder shedding, and the particles from the fried portion mixed into the egg yolk mixture, resulting in a slight burnt oil flavor. The egg yolk flavor could not be replicated from pure salted duck egg yolk. Furthermore, the egg yolk powder did not set well before being mixed with butter; although the particles were loose, they lacked the distinct grainy texture of salted duck egg yolk and were rather soft. Comparative Example 2's product was prepared using a three-stage baking process for the egg yolk powder, but the temperature used in all three stages was exactly the same. This caused excessively rapid dehydration in the early stages and poor setting in the later stages. Although the egg yolk flavor and grainy texture were similar to the product in the example, the particles were too dry and did not set even after being mixed with butter. Figure 5As shown, the mixed egg yolk mixture in the product exhibited obvious indentations and a dry, crumbly texture. In Comparative Example 3, the salted duck egg yolks were not baked in different pans during the three baking stages, resulting in uneven frying. Similar to Comparative Example 1, this product also showed powder shedding, and an unpleasant slightly burnt and greasy taste. In Comparative Example 4, the salted duck egg yolks underwent improper second and third baking times during the three baking stages, with too short a frying time and too long a setting time. Although there were no obvious defects in appearance and stability, the texture was far inferior to the product in the examples, being dry and lacking sufficient egg yolk flavor. In contrast to Comparative Example 4, Comparative Example 5 did not undergo a setting process during frying, resulting in powder shedding and oil seepage. It also had a dry, crumbly texture and even a burnt taste. The flavor and texture of the egg yolk were even worse than those of Comparative Example 4. Comparative Examples 6 and 7 used sieves with unsuitable mesh sizes, which failed to effectively separate large oil particles intact. This resulted in powder shedding and oil seepage in Comparative Examples 6 and 7, respectively, and both products had a greasy texture and poor reproduction of egg yolk flavor or texture. Comparative Examples 8 and 9 used fine egg yolk powder prepared with butter with a low melting point. Both products had a greasy texture, and Comparative Example 9 showed oil seepage. Although the preparation process for Comparative Examples 10 and 11 was the same as the examples, the amount of butter added was inappropriate. Comparative Example 10 introduced too much, causing oil seepage (unlike the oil from traditional salted duck egg yolks, the oil from this product was more viscous). The products also did not hold their shape, and the bottom of the mixed egg yolk mixture was sunken. Figure 6 As shown, the texture was greasy, and the flavor reproduction of the egg yolk was poor. In Comparative Example 11, too little egg yolk powder was introduced, failing to fully incorporate the fine egg yolk powder. Therefore, after cutting the mooncake, the egg yolk powder in the lotus seed paste filling shed, resulting in a dry and crumbly texture. Comparative Example 12 used a traditional dough mixer to mix the egg yolk powder and butter in the preparation of the lotus seed paste filling. Due to excessive air pockets, this product did not hold its shape after baking, and the egg yolk particles were loose. Although the texture of the egg yolk particles was well reproduced, the egg yolk flavor was not ideal. Comparative Example 13 did not incorporate butter; it only used finely fried egg yolk powder as the egg yolk powder. Figure 7As shown, this product is misshapen, and the mixed egg yolk mixture shows obvious indentation. Although there is no obvious powder shedding (it is speculated that it directly absorbed moisture from the lotus seed paste and became sticky), the mixed egg yolk mixture has low viscosity and poor binding strength with the lotus seed paste, resulting in a relatively dry and loose texture. After baking and crushing, the salted duck egg yolks, without being combined with butter, significantly lose their egg yolk flavor, giving it the lowest egg yolk flavor score among all products. Comparative Examples 14 and 15 are whole salted duck egg yolk lotus seed paste mooncakes and red bean paste mooncakes prepared using popular methods currently on the market. One product sheds powder, and the other oozes oil, and neither can simultaneously achieve a balance between egg yolk flavor and texture. The commercially available red bean paste mooncake did not show obvious powder shedding and received higher evaluations, but it did ooze oil. Figure 8 As shown, the salted duck egg yolk filling has a poor texture. Therefore, after tasting, the product described in this invention has been confirmed to be able to completely replace these existing products, and its quality in all aspects has been significantly improved.

[0123] Example 2

[0124] Based on the description of Effect Example 1, in order to verify that the product of the present invention can still retain its original flavor after long-term and high-temperature storage, the products of each embodiment, comparative example, and commercially available product were placed in a constant temperature chamber at 30°C (normal humidity) for 5 days. Subsequently, the method of observing the cut cross-section and the method of tasting (by the same batch of tasters) were used to confirm whether the appearance and structure of the product remained stable, whether the taste, egg yolk flavor and graininess were as before, and whether the crust was crispy. At the same time, a new taste evaluation rule was added: whether there is a "rancid taste". If at least 2 tasters commented that there is a "rancid taste", the final score and reason will not be calculated, and it will be directly rated as 2 points.

[0125] The results are shown in Table 2.

[0126] Table 2

[0127]

[0128]

[0129] As can be clearly seen from Table 1, the egg yolk and lotus seed paste mooncake of this invention, based on the high stability of the egg yolk and lotus seed paste filling, maintained a score of 8.5 or higher after being stored at a relatively high temperature of 30°C for 5 days (a temperature commonly used for traditional mooncake storage and transportation in southern China during the mooncake season). Although the scores decreased compared to those at room temperature, the product still showed no signs of loss of powder or oil seepage after cutting. Furthermore, the filling remained intact on the cut surface, and the crust retained its crispness. In contrast, the products in the comparative proportions showed a more severe decline in quality due to the inherent stability of the mixed egg yolk ingredients or their compatibility with the lotus seed paste. In particular, many products developed a rancid taste, indicating that some active substances in the mixed egg yolk ingredients exhibited a negative reaction under the aforementioned conditions. The chemical reaction begins, producing unpleasant flavor byproducts. This "rancid" taste directly prevents consumers from appreciating the product's delicate flavor, and may even lead them to believe the product is inedible. On the other hand, the crispy crust of some initial products softened. This was mainly because, under prolonged exposure to high temperatures, the mixed egg yolk filling in these comparative products exhibited poor stability. The oil contained within not only permeated the lotus seed paste but also seeped into the crust, causing it to soften. This clearly demonstrates that the choice of filling is crucial for maintaining the high stability of the mooncake's crispness and ensuring a distinct texture from traditional soft-crust mooncakes. Egg yolk fillings made using whole salted duck egg yolks or mixed egg yolks prepared with unsuitable processes cannot achieve similar results.

[0130] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A method of preparing a yolk-nut paste, characterized by, The method comprises the following steps: (1) baking the salted duck egg yolk on a single-side baking tray at 210-215℃ for 4-6 minutes, then transferring it to a double-side baking tray to be baked at 220-230℃ for 8-10 minutes, crushing the obtained egg yolk blank, then transferring it to a single-side baking tray to be baked at 190-200℃ for 2-3 minutes, and obtaining coarse egg yolk powder; (2) sieving the coarse egg yolk powder through a 40-60 mesh screen to obtain fine egg yolk powder; (3) preparing liquid butter and dividing it into several portions, wherein the liquid butter is non-fermented butter with a melting point of ≥32℃, and the mass ratio of the liquid butter to the salted duck egg yolk is 1:(4-6); (4) flattening and compressing the fine egg yolk powder into a round sheet, setting a depression in the center of the round sheet, then pouring a portion of the liquid butter into the depression, and pushing the fine egg yolk powder around the depression to the center to immerse and mix with the liquid butter, then re-compressing the obtained mixture into a round sheet; (5) mixing another portion of the liquid butter with the round sheet according to the method of step (4); (6) repeating step (5) until all the liquid butter is mixed with the fine egg yolk powder, and obtaining mixed egg yolk material; (7) dividing the mixed egg yolk material into several portions and kneading them into balls, then wrapping them with lotus paste, and standing to shape, thus obtaining the egg yolk lotus paste filling.

2. The method for preparing egg yolk lotus seed paste filling as described in claim 1, characterized in that, In step (1), the double-side baking tray is a double-side reverse baking tray.

3. The method for preparing egg yolk lotus seed paste filling as described in claim 1, characterized in that, In step (2), a pressure of 0.2-0.5 N is applied to the coarse egg yolk powder when it is sieved.

4. The method for preparing egg yolk lotus seed paste filling as described in claim 3, characterized in that, The screen lines of the screen are interwoven to form screen holes, and the screen holes are in a convex shape on the side facing the coarse egg yolk powder, and the angle between the convex shape and the horizontal direction is 50-70°.

5. The method for preparing egg yolk lotus seed paste filling as described in claim 1, characterized in that, In step (3), the preparation method of the liquid butter is as follows: placing block butter on a separation dish, then heating it in a water bath to 35-40℃ and keeping the temperature, until the block butter is converted into liquid butter, and dividing the liquid butter into 4-6 portions, thus completing the preparation.

6. An egg custard mooncake, characterized in that, The egg yolk lotus paste filling according to any one of claims 1-5.

7. The egg yolk filling cake of claim 6, wherein the egg yolk filling cake is a moon cake. The egg yolk lotus paste filling also comprises a crisp crust.

8. The method for preparing egg drop lotus seed paste mooncakes as described in claim 6 or 7, characterized in that, The method comprises the following steps: (1) mixing and stirring the ingredients of the crisp crust at room temperature, then pressing the dough, relaxing it, and shaping, and dividing it into several portions of dough; (2) wrapping the egg yolk lotus paste filling in the dough and pressing it, then brushing the obtained cake embryo with egg liquid on the surface, and then baking it in a double heat source oven for 13-15 minutes, thus obtaining the egg yolk lotus paste moon cake; the double heat source oven comprises a top heat source and a bottom heat source, the temperature of the top heat source is 220-240℃, and the temperature of the bottom heat source is 150-180℃.

9. The method for preparing egg drop lotus seed paste mooncake as described in claim 8, characterized in that, The filling of the crisp crust comprises the following components in parts by weight: butter 240-260 parts, sugar powder 120-130 parts, raw chicken egg yolk 40-60 parts, raw chicken egg 100-120 parts, milk powder 30-50 parts, cornstarch 10-15 parts, baking powder 1-5 parts, and moon cake special powder 450-550 parts.

10. The method for preparing lotus seed paste mooncakes as described in claim 8, characterized in that, In step (2), the mass ratio of the egg yolk lotus paste filling to the dough is (30-35):(22-28).

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