Cantonese spicy beef moon cake and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to a Cantonese spicy beef mooncake and a preparation method thereof.The Cantonese spicy beef mooncake comprises a mooncake crust and spicy beef stuffing, the mooncake crust covers the spicy beef stuffing, and the mooncake crust comprises, by weight, 35.18% of syrup, 0.54% of alkaline water, 12.63% of peanut oil, 40.60% of wheat flour, 10.83% of wheat flour for bread and 0.18% of potassium sorbate powder. Compared with the prior art, the beef is pickled with the secretly-made hot and spicy sauce and then added into the stuffing, a small amount of seasonings and sesame are matched for aroma enhancement, the beef is rich in layer and long in aftertaste, the taste integrates spicy, hot, fresh and fragrant loved by Sichuan and Hunan regions and fine, crisp and soft of Cantonese cake crust, the traditional technology is reserved, and innovative elements are injected.

Description

Technical Field

[0001] This invention relates to the field of food technology, specifically to a Cantonese-style spicy beef mooncake and its preparation method. Background Technology

[0002] Cantonese-style mooncakes primarily feature traditional sweet fillings such as lotus seed paste, red bean paste, and mixed nuts, resulting in a relatively limited range of flavors that fails to satisfy younger consumers' desire for novelty and diverse tastes. In today's increasingly personalized and experiential food consumption landscape, some consumers prefer to try foods that combine regional characteristics with creative fusion. Consumers in the Sichuan and Hunan regions, on the other hand, traditionally favor spicy and savory flavors and have a high acceptance of high-protein, strongly flavored meat-based desserts; traditional Cantonese-style sweet mooncakes clearly do not align with their dietary preferences.

[0003] This flavor gap not only limited the market penetration of Cantonese mooncakes in regions where spicy food is the main consumer, but also caused them to miss the opportunity to connect with emerging consumption scenarios.

[0004] Therefore, it is necessary to design a Cantonese-style spicy beef mooncake and its preparation method to fill the flavor gap in Cantonese mooncakes and achieve product differentiation. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a Cantonese-style spicy beef mooncake and its preparation method, so as to fill the flavor gap of Cantonese mooncakes and achieve product differentiation.

[0006] To achieve the above objectives, the present invention provides a Cantonese-style spicy beef mooncake, comprising a crust and a spicy beef filling. The crust covers the spicy beef filling and comprises the following ingredients by weight percentage: 35.18% syrup, 0.54% alkaline water, 12.63% peanut oil, 40.60% wheat flour, 10.83% bread flour, and 0.18% potassium sorbate powder. The spicy beef filling comprises the following ingredients by weight percentage: 58% ground beef, 7% broad bean paste, 5% sesame seeds, 4% chopped green onion, 4% chopped garlic, 2% chopped ginger, 3.5% chili powder, 2.5% white sugar, 2.5% light soy sauce, 2% sesame oil, 1% Sichuan peppercorn powder, 0.8% dark soy sauce, 0.5% salt, 2% cooking wine, and 5.2% stock.

[0007] The crust is coated with an egg mixture.

[0008] The egg mixture comprises the following ingredients by weight percentage: 25% whole egg liquid, 75% egg yolk liquid, and 1% refined salt.

[0009] The fat content of the ground beef is ≤15%.

[0010] A method for preparing Cantonese-style spicy beef mooncakes includes the following steps: Step 1, add syrup and alkaline water to a horizontal mixer and mix at medium speed for 3-5 minutes until well combined to form a syrup mixture; Step 2, add peanut oil in 3-4 batches, 400-500g each time, and mix at medium speed until the syrup mixture and oil are completely combined; Step 3, add sifted wheat flour, bread flour, and potassium sorbate powder, and mix at slow speed for 4-5 minutes to make the dough smooth and uniform; Step 4, place the dough and spicy beef filling separately into the hopper of a filling machine, and the filling machine wraps the filling evenly without leakage. Step 5: The mooncake dough is conveyed to the forming machine to imprint the pattern. Step 6: The beaten whole egg liquid, egg yolk liquid, and refined salt are mixed and stirred with an egg whisk. The mixture is then filtered through a 40-mesh sieve to remove surface foam and air bubbles. The egg mixture is poured into a container and sealed with plastic wrap. Step 7: The mooncake dough is baked in the oven. After baking, it is allowed to cool naturally for 10 minutes before being brushed with the egg mixture and baked again. Step 8: The baked mooncakes are cooled in a cooling tower for 25-30 minutes until the center temperature drops below 40°C. They are then placed in trays, passed through a metal detector, and packaged by an automatic packaging machine.

[0011] Compared with existing technologies, this invention marinates beef in a secret spicy sauce before filling it, and adds a small amount of seasonings and sesame seeds for aroma. The result is a rich flavor with a long aftertaste. The taste combines the spicy and savory flavors favored in Sichuan and Hunan regions with the delicate and soft texture of Cantonese-style pastry. It retains traditional techniques while incorporating innovative elements. Detailed Implementation

[0012] The present invention will now be described in further detail.

[0013] This invention relates to a Cantonese-style spicy beef mooncake, comprising a crust and a spicy beef filling. The crust covers the spicy beef filling and comprises the following ingredients by weight percentage: 35.18% syrup, 0.54% alkaline water, 12.63% peanut oil, 40.60% wheat flour, 10.83% bread flour, and 0.18% potassium sorbate powder. The spicy beef filling comprises the following ingredients by weight percentage: 58% ground beef, 7% broad bean paste, 5% sesame seeds, 4% chopped green onion, 4% chopped garlic, 2% chopped ginger, 3.5% chili powder, 2.5% white sugar, 2.5% light soy sauce, 2% sesame oil, 1% Sichuan peppercorn powder, 0.8% dark soy sauce, 0.5% salt, 2% cooking wine, and 5.2% stock.

[0014] The outer shell is coated with an egg mixture, which comprises the following ingredients by weight percentage: 25% whole egg liquid, 75% egg yolk liquid, and 1% refined salt.

[0015] The fat content of ground beef is ≤15%.

[0016] A method for preparing Cantonese-style spicy beef mooncakes includes the following steps: Step 1, add syrup and alkaline water to a horizontal mixer and mix at medium speed for 3-5 minutes until well combined to form a syrup mixture; Step 2, add peanut oil in 3-4 batches, 400-500g each time, and mix at medium speed until the syrup mixture and oil are completely combined; Step 3, add sifted wheat flour, bread flour, and potassium sorbate powder, and mix at slow speed for 4-5 minutes to make the dough smooth and uniform; Step 4, place the dough and spicy beef filling separately into the hopper of a filling machine, and the filling machine wraps the filling evenly without leakage. Step 5: The mooncake dough is conveyed to the forming machine to imprint the pattern. Step 6: The beaten whole egg liquid, egg yolk liquid, and refined salt are mixed and stirred with an egg whisk. The mixture is then filtered through a 40-mesh sieve to remove surface foam and air bubbles. The egg mixture is poured into a container and sealed with plastic wrap. Step 7: The mooncake dough is baked in the oven. After baking, it is allowed to cool naturally for 10 minutes before being brushed with the egg mixture and baked again. Step 8: The baked mooncakes are cooled in a cooling tower for 25-30 minutes until the center temperature drops below 40°C. They are then placed in trays, passed through a metal detector, and packaged by an automatic packaging machine.

[0017] In this invention, beef is marinated in a secret spicy sauce and then used as filling. It is combined with a small amount of seasonings and sesame seeds for aroma, resulting in a rich and lingering flavor. The taste combines the spicy and savory flavors favored in Sichuan and Hunan regions with the delicate and soft texture of Cantonese-style pastry, preserving traditional techniques while incorporating innovative elements.

Claims

1. A Cantonese spicy beef mooncake, comprising a crust, a spicy beef stuffing, characterized in that: The crust is coated outside the spicy beef stuffing, and the crust comprises the following raw materials in percentage by weight: 35.18% of syrup, 0.54% of water, 12.63% of peanut oil, 40.60% of wheat flour, 10.83% of bread wheat flour, 0.18% of potassium sorbate powder, and the spicy beef stuffing comprises the following raw materials in percentage by weight: 58% of beef stuffing, 7% of bean paste, 5% of sesame, 4% of chopped green onion, 4% of chopped garlic, 2% of chopped ginger, 3.5% of chili powder, 2.5% of white granulated sugar, 2.5% of soy sauce, 2% of sesame oil, 1% of pepper powder, 0.8% of dark soy sauce, 0.5% of salt, 2% of cooking wine, and 5.2% of high soup.

2. The Cantonese style spicy beef mooncake according to claim 1, wherein: The crust is coated outside with an egg liquid mixture.

3. The Cantonese style spicy beef mooncake according to claim 2, characterized in that: The egg liquid mixture comprises the following raw materials in percentage by weight: 25% of whole egg liquid, 75% of egg yolk liquid, and 1% of refined salt.

4. The Cantonese style spicy beef mooncake according to claim 1, wherein: The fat content of the beef stuffing is less than or equal to 15%.

5. The method of claim 1, wherein the Cantonese style spicy beef mooncake is prepared by the steps of: a. preparing the beef filling; b. preparing the mooncake dough; c. preparing the mooncake wrapper; d. preparing the mooncake; and e. baking the mooncake. The method comprises the following steps: step 1, the syrup and the water are put into a horizontal stirrer, and stirred at a medium speed for 3-5 minutes until mixed, forming a syrup mixture; step 2, the peanut oil is added in 3-4 times, 400-500g per time, and stirred at a medium speed until the syrup mixture and the oil are completely mixed; step 3, the sieved wheat flour, bread wheat flour and potassium sorbate powder are put in, and stirred at a slow speed for 4-5 minutes until the dough is uniform and smooth; step 4, the dough and the spicy beef stuffing are respectively put into the hopper of a stuffing machine, and the dough and the stuffing are evenly and completely stuffed by the stuffing machine; step 5, the dough is sent to a forming machine to print and press the cake pattern, forming a moon cake embryo; step 6, the whole egg liquid, the egg yolk liquid and the refined salt are mixed, and then stirred and mixed uniformly by using an egg stirrer, and the surface foam bubbles are filtered out by using a 40-mesh sieve, and the egg liquid mixture is filled into a container which is sealed with a fresh-keeping film; step 7, the moon cake embryo is put into an oven for baking, and after naturally cooling for 10 minutes, the egg liquid mixture is brushed, and the moon cake is put into the oven for secondary baking; step 8, the moon cake after secondary baking is cooled in a cooling tower for 25-30 minutes until the center temperature is reduced to below 40℃, and then the moon cake is packed and detected by a metal detector, and finally the moon cake is packaged by an automatic packaging machine.