Method for increasing oil and sanding salted yolk, yolk lotus paste moon cake and moon cake preparation method

Abstract

This invention relates to the field of food processing technology, and discloses a method for enhancing the oil content and sandiness of salted egg yolks, as well as methods for preparing egg yolk lotus seed paste mooncakes and mooncakes. The method for enhancing the oil content and sandiness of salted egg yolks provided by this invention involves immersing the salted egg yolks in hot oil, which quickly removes internal moisture and promotes full oil penetration, effectively increasing the oil content of the salted egg yolks. Immediately after immersion, the salted egg yolks are cooled in cold oil, which quickly locks in the loose, sandy structure inside the yolk, preventing it from being damaged and maintaining a dense, sandy, and non-dry texture, preventing dryness and clumping. Compared with existing methods for enhancing the oil content and sandiness of salted egg yolks, this method only requires controlling the oil temperature and does not require complex equipment such as vacuum or high pressure. It is simple to operate, low in cost, and easy for food companies to scale up. The processed salted egg yolks have a good effect in enhancing the oil content and sandiness, and can be widely used in the production of mooncakes, zongzi (sticky rice dumplings), and other foods.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for enhancing the oiliness and sandiness of salted egg yolks, and a method for preparing egg yolk lotus seed paste mooncakes and mooncakes. Background Technology

[0002] Egg yolk and lotus seed paste mooncakes are a classic and representative type of Cantonese mooncakes. The filling consists of a smooth lotus seed paste wrapped around a salted duck egg yolk, covered with a pastry crust and baked. Compared to traditional mooncakes with five nuts or red bean paste, the savory egg yolk and the sweet, delicate lotus seed paste blend together beautifully, creating a rich and unique flavor. With its excellent taste and mellow, oily aroma, it is widely loved by consumers.

[0003] However, traditional salted egg yolk and lotus seed paste mooncakes still have significant shortcomings. The salted egg yolks need to be baked at high temperatures along with the crust, which greatly reduces the original sandy texture of the yolks, and the internal oils gradually seep out and permeate the lotus seed paste filling. To solve these problems, some food manufacturers have tried to increase the oil content and sandiness of the salted egg yolks, for example, by placing the salted egg yolks and vegetable oil in a vacuum-sealed bag and then processing them under high pressure and medium temperature. However, these methods are complex and costly, making them difficult to promote in food production companies. Furthermore, medium-temperature processing of salted egg yolks only results in a limited increase in oil content. Summary of the Invention

[0004] In view of the shortcomings of the prior art, the purpose of this invention is to provide a method for enhancing the oil content and sandiness of salted egg yolks, as well as a method for preparing egg yolk lotus seed paste mooncakes and mooncakes. This invention aims to solve the problems that existing methods for enhancing the oil content and sandiness of salted egg yolks are complex to operate, costly, and difficult to promote in food production enterprises, while also solving the problem of oil overflowing from the inside of the salted egg yolks in egg yolk lotus seed paste mooncakes.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: The first aspect of this invention provides a method for enhancing the oiliness and sandiness of salted egg yolks, comprising the following steps: S01. Soak the salted egg yolks in hot oil in a pan. S02. After step S01 is completed, immediately transfer the salted egg yolks to a cold oil pan containing cooking oil for cooling. S03. After cooling, remove the salted egg yolks and set aside. In step S01, the temperature of the cooking oil is 80-85℃, and in step S02, the temperature of the cooking oil is 15-20℃.

[0006] In the method for enhancing the oil content and sandiness of salted egg yolks, in step S01, the oil immersion time is 5-8 minutes.

[0007] In the method for enhancing the oiliness and sandiness of salted egg yolks, the cooling time in step S02 is 55-60 minutes.

[0008] In the method for enhancing the oil content and sandiness of salted egg yolks, in steps S01 and S02, the edible oil is at least one of soybean oil, corn oil, rapeseed oil, and peanut oil.

[0009] In the method for enhancing the oil content and sandiness of salted egg yolks, in steps S01 and S02, the edible oil is a mixture of peanut oil and soybean oil; the weight ratio of peanut oil and soybean oil is (6.5-7.5):(2.5-3.5).

[0010] A second aspect of the present invention provides a lotus seed paste mooncake with egg yolk, comprising a lotus seed paste filling layer, a salted egg yolk located within the lotus seed paste filling layer, and a crust layer wrapped around the outside of the lotus seed paste filling layer; the salted egg yolk is obtained by the above-described method for enhancing the oil content and creating a sandy texture in salted egg yolks.

[0011] In the aforementioned egg yolk lotus seed paste mooncake, the raw materials for preparing the lotus seed paste filling layer, by weight, include: 50-100 parts lotus seeds, 100-250 parts white sugar, 30-80 parts peanut oil, 8-15 parts malt syrup, 3-6 parts sorbitol, and 0.1-0.5 parts edible salt.

[0012] A third aspect of this invention provides a method for preparing egg yolk and lotus seed paste mooncakes, comprising the following steps: Y01. Weigh the raw materials required for the lotus seed paste filling layer according to the proportions and prepare the lotus seed paste filling; Y02. Wrap the salted egg yolk in the lotus seed paste filling; Y03. Place the lotus seed paste filling containing the salted egg yolk into the pastry dough and press it into shape in the mold; Y04. The shaped dough is baked to obtain the egg yolk lotus seed paste mooncake.

[0013] In the preparation method of the egg yolk lotus seed paste mooncake, in step Y04, the baking temperature of the dough is: top heat: 165-180℃, bottom heat: 150℃.

[0014] In the preparation method of the egg yolk lotus seed paste mooncake, in step Y04, the dough is baked for 13-17 minutes for the first time. After the first baking, the surface of the dough is brushed with egg liquid and then baked for 8-10 minutes.

[0015] Beneficial effects: The first aspect of this invention provides a method for enhancing the oil content and sandiness of salted egg yolks. Firstly, by immersing the salted egg yolks in hot oil, the moisture inside the yolks is quickly drained, promoting oil penetration and increasing the oil content. Secondly, after immersion, the salted egg yolks are transferred to cold oil for cooling, which quickly locks in the already formed loose, sandy structure inside the yolks. This ensures that the sandy structure is not destroyed after immersion, and the salted egg yolks retain their dense, sandy, and non-dry texture, without becoming dry or clumpy. Compared to existing methods for enhancing the oil content and sandiness of salted egg yolks, the method provided by this invention only requires controlling the oil temperature during immersion and cooling, without the need for complex equipment such as vacuum or high-pressure systems. This makes it easy to promote in food production enterprises, and the treated salted egg yolks achieve the desired oil-enhancing and sandy texture, making them suitable for producing mooncakes, zongzi (sticky rice dumplings), and other similar foods.

[0016] The second aspect of this invention provides a lotus seed paste mooncake with salted egg yolk, which uses salted egg yolks obtained by a method of increasing the oil content and sandiness of salted egg yolks. After being baked at high temperature, the salted egg yolks remain oily, sandy, and glutinous, without overflowing oil or drying out. When paired with lotus seed paste filling, the flavor is harmonious and the texture is more layered.

[0017] The third aspect of this invention provides a method for preparing egg yolk lotus seed paste mooncakes. By baking with a temperature difference between the top and bottom heat, combined with a two-stage baking system, the crust can be heated evenly, shaped firmly, and have a bright and beautiful color. The crust pattern is clear, which can prevent the dough from collapsing and deforming and the bottom from burning. At the same time, the gentle baking temperature can effectively protect the salted egg yolks inside, which have been treated to increase oil content and create a sandy texture, preventing the oil from overflowing and the sandy texture from being destroyed. This ensures that the salted egg yolks always maintain an oily and sandy texture and do not become dry and hard. It also ensures that the mooncakes are fully cooked and have a rich flavor. Attached Figure Description

[0018] Figure 1 This is a cross-sectional view of the egg yolk lotus seed paste mooncake provided in Comparative Example 1.

[0019] Figure 2 This is a cross-sectional view of the egg yolk lotus seed paste mooncake provided in Example 1.

[0020] Figure 3 This is a cross-sectional view of the egg yolk lotus seed paste mooncake provided in Comparative Example 2. Detailed Implementation

[0021] This invention provides a method for enhancing the oil content and sandiness of salted egg yolks, as well as a method for preparing egg yolk and lotus seed paste mooncakes and mooncakes in general. To make the objectives, technical solutions, and effects of this invention clearer and more explicit, the following detailed description, with reference to the accompanying drawings and embodiments, further illustrates the invention. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

[0022] The first aspect of this invention provides a method for enhancing the oiliness and sandiness of salted egg yolks, comprising the following steps: S01. Soak the salted egg yolks in hot oil in a pan. S02. After step S01 is completed, immediately transfer the salted egg yolks to a cold oil pan containing cooking oil for cooling. S03. After cooling, remove the salted egg yolks and set aside. In step S01, the temperature of the cooking oil is 80-85℃, and in step S02, the temperature of the cooking oil is 15-20℃.

[0023] In the salted egg yolk oil-enhancing and sandy texture processing method provided by this invention, the salted egg yolks are immersed in hot oil to quickly remove moisture and promote oil penetration, thereby increasing the oil content. To prevent the salted egg yolks from overcooking during immersion in oil, leading to starch formation and subsequent powdering of the lotus seed paste filling, this invention strictly controls the temperature of the edible oil during the immersion process. By controlling the oil temperature at 80-85℃, it is ensured that the inside of the salted egg yolks is not overcooked, and the granular, loose structure inside the yolks is not damaged (i.e., starch formation does not occur). Since the sandy texture of salted egg yolks depends on this granular, loose structure, immersing the salted egg yolks in oil at 80-85℃ yields salted egg yolks with a dense, sandy texture.

[0024] Furthermore, by controlling the temperature of the edible oil at 80-85℃ during the oil soaking process, the fluidity of the edible oil can be optimized, allowing it to penetrate evenly into the loose structure of the egg yolk, filling the gaps inside the yolk and thus increasing the oil content of the salted egg yolk.

[0025] To quickly lock in the loose, sandy structure already formed inside the salted egg yolk and prevent further cooking due to surface heat conduction, this invention involves immediately transferring the salted egg yolk to a cold oil pan for cooling after the initial oil soaking process. This rapidly locks in the existing loose, sandy structure, ensuring that the sandy structure remains intact during high-temperature baking with the mooncake crust. The salted egg yolk retains its smooth, sandy, and non-dry texture, preventing dryness and clumping. Furthermore, the cooling process quickly solidifies the oil that has seeped into the salted egg yolk, locking it firmly inside. During mooncake baking, the oil is less likely to seep out, maintaining the smooth, sandy, and non-dry texture and preventing dryness and clumping.

[0026] Compared to existing methods for enhancing the oil content and sandiness of salted egg yolks, the method provided by this invention only requires controlling the oil temperature during the soaking and cooling processes, without the need for complex equipment such as vacuum or high pressure systems, making it easy to promote in food production enterprises.

[0027] When immersing salted egg yolks in oil, if the immersion time is too short, the oil will only remain on the surface of the yolk, resulting in insufficient oil absorption inside and poor oil-enhancing effect. Conversely, if the immersion time is too long, the yolk will be continuously heated in the hot oil, causing it to become overcooked, starchy, and lose its sandy texture. Therefore, to ensure that the edible oil penetrates the salted egg yolk evenly and fully, increasing its oil content and achieving the desired oil-enhancing and oil-extracting effect, a preferred embodiment uses an immersion time of 5–8 minutes. This immersion time ensures that the loose, sandy structure of the salted egg yolk is preserved.

[0028] During the cooling process of salted egg yolks after soaking in oil, the yolks still retain residual heat. If the cooling time is too short, the residual heat will continue to cook and starchize the inside of the yolk, thus destroying its loose, sandy texture. Furthermore, insufficient cooling time will also result in the oil not completely solidifying, reducing the oil-locking effect. Conversely, excessive cooling time will reduce processing and production efficiency. Therefore, in order to ensure that the oil infiltrated into the salted egg yolks solidifies and sets, locking in the sandy texture and ensuring its stability, so that the salted egg yolks maintain a sandy, powdery, and non-dry texture during subsequent high-temperature baking, a preferred embodiment uses a cooling time of 55–60 minutes.

[0029] Specifically, in steps S01 and S02, the edible oil can be at least one of soybean oil, corn oil, rapeseed oil, and peanut oil.

[0030] Different edible oils exhibit significant differences in fatty acid composition, viscosity, and permeability, directly affecting the oil penetration efficiency and uniformity of oil distribution in salted egg yolks, thus significantly influencing the oil-enhancing and sandy texture. Therefore, to ensure uniform oil distribution within the salted egg yolks and maintain sufficient oil content after high-temperature baking, a preferred embodiment uses a mixture of peanut oil and soybean oil for both immersion and cooling. Peanut oil has a rich aroma, is primarily composed of long-chain unsaturated fatty acids, and has a higher viscosity; soybean oil, on the other hand, is primarily composed of unsaturated fatty acids, has a lower viscosity than peanut oil, and a moderate penetration rate. When used in combination, soybean oil penetrates the tiny pores inside the salted egg yolk more quickly than peanut oil, opening up the oil penetration channels and reducing penetration resistance. Peanut oil, on the other hand, can enter the salted egg yolk through the penetration channels and remain stably inside. Compared with using soybean oil or peanut oil alone, the combined edible oil has excellent penetration channel building ability, stable internal oil retention capacity, and rich roasted aroma. This allows the oil to be evenly distributed and fully filled inside the salted egg yolk. Even after high-temperature roasting, it still maintains sufficient oil content and a stable sandy structure. The cross-section of the salted egg yolk is oily and bright yellow, dense and sandy, without powdering or drying out. At the same time, the aroma is more mellow, and the overall taste and flavor are significantly improved.

[0031] In a blend of peanut oil and soybean oil, if the proportion of peanut oil is too high, the viscosity of the blended oil will increase, its fluidity will decrease, and its penetration resistance will rise. This makes it difficult for the oil to quickly penetrate the tiny pores inside the salted egg yolk, resulting in insufficient oil absorption and a low oil content. After baking, the salted egg yolk will easily become dry and hard, with a poor sandy texture and significantly less oiliness and a creamy mouthfeel. On the other hand, if the proportion of soybean oil is too high, although it can reduce the viscosity of the blended oil and allow the oil to penetrate the salted egg yolk quickly, it will weaken the roasted aroma brought by the peanut oil and affect the overall flavor richness.

[0032] The second aspect of the present invention provides a lotus seed paste mooncake with egg yolk, comprising a lotus seed paste filling layer, a salted egg yolk located within the lotus seed paste filling layer, and a pastry layer wrapped around the outside of the lotus seed paste filling layer; the salted egg yolk is obtained by the above-described method of increasing oil content and sandiness, resulting in sufficient oil content and stable sandiness, and after high-temperature baking, it remains oily, sandy, and glutinous, without overflowing oil or becoming dry and hard, and its flavor is harmonious with the lotus seed paste filling, resulting in a better taste and texture.

[0033] To prevent excessive loss of oil from the salted egg yolks into the lotus seed paste filling during baking, in a preferred embodiment, the lotus seed paste filling layer of the egg yolk lotus seed paste mooncake, by weight, comprises: 50-100 parts lotus seeds, 100-250 parts white sugar, 30-80 parts peanut oil, 8-15 parts malt syrup, 3-6 parts sorbitol, and 0.1-0.5 parts edible salt.

[0034] By adding sorbitol to the raw materials for preparing the lotus seed paste filling, the water activity of the lotus seed paste filling can be effectively reduced. During the mooncake baking process, it can create a mild and stable moisturizing environment for the salted egg yolk, avoiding the problems of starching, hardening, and loss of sandiness caused by excessive evaporation of internal moisture in the salted egg yolk.

[0035] A third aspect of this invention provides a method for preparing egg yolk and lotus seed paste mooncakes, comprising the following steps: Y01. Weigh the raw materials required for the lotus seed paste filling layer according to the proportions and prepare the lotus seed paste filling; Y02. Wrap the salted egg yolk in the lotus seed paste filling; Y03. Place the lotus seed paste filling containing the salted egg yolk into the pastry dough and press it into shape in the mold; Y04. The shaped dough is baked to obtain the egg yolk lotus seed paste mooncake.

[0036] In the preparation method of the egg yolk lotus seed paste mooncake, in step Y04, the baking temperature of the dough is: top heat: 165-180℃, bottom heat: 150℃.

[0037] In the preparation method of the egg yolk lotus seed paste mooncake, in step Y04, the dough is baked for 13-17 minutes for the first time. After the first baking, the surface of the dough is brushed with egg liquid and then baked for 8-10 minutes.

[0038] The preparation method provided by this invention uses a temperature difference baking method with a top heat of 165-180℃ and a bottom heat of 150℃, combined with a two-stage baking system. This ensures that the crust is heated evenly, shaped firmly, and has a bright and beautiful color. The crust pattern is clear, which can prevent the crust from collapsing and deforming and the bottom from burning. At the same time, the gentle baking temperature can effectively protect the salted egg yolks inside, which have been treated to increase oil content and create a sandy texture. This prevents the oil from overflowing and the sandy texture from being destroyed, ensuring that the salted egg yolks always maintain an oily and sandy texture and do not become dry and hard. It also ensures that the mooncakes are fully cooked and have a rich flavor.

[0039] The following examples and comparative examples further illustrate the technical solution of the present invention.

[0040] Example 1 This embodiment provides a method for enhancing the oiliness and sandiness of salted egg yolks, including the following steps: S01. Soak the salted egg yolks in hot oil in a pan. S02. After step S01 is completed, immediately transfer the salted egg yolks to a cold oil pan containing cooking oil for cooling. S03. After cooling, remove the salted egg yolks and set aside. In step S01, the temperature of the cooking oil is 80°C, and in step S02, the temperature of the cooking oil is 20°C.

[0041] In steps S01 and S02, the edible oil is a mixture of soybean oil and corn oil. The soybean oil and corn oil are mixed in a weight ratio of 6.5:3.5.

[0042] In step S01, the oil immersion treatment time is 5 minutes. In step S02, the cooling treatment time is 55 minutes.

[0043] This embodiment also provides a lotus seed paste mooncake, comprising a lotus seed paste filling layer, a salted egg yolk located within the lotus seed paste filling layer, and a crust layer wrapping around the lotus seed paste filling layer; the salted egg yolk is obtained through the salted egg yolk oil-enhancing and sandy texture treatment method provided in this embodiment. The raw materials for preparing the lotus seed paste filling layer include: 50 parts lotus seeds, 100 parts white sugar, 30 parts peanut oil, 8 parts maltose syrup, 3 parts sorbitol, and 0.1 parts edible salt.

[0044] This embodiment also provides a method for preparing egg yolk lotus seed paste mooncakes, including the following steps: Y01. Weigh the raw materials required for the lotus seed paste filling layer according to the proportions and prepare the lotus seed paste filling; Y02. Wrap the salted egg yolk in the lotus seed paste filling; Y03. Place the lotus seed paste filling containing the salted egg yolk into the pastry dough and press it into shape in the mold; Y04. The shaped dough is baked to obtain the egg yolk lotus seed paste mooncake.

[0045] In step Y04, the baking temperature of the dough is 165℃ for the top heat and 150℃ for the bottom heat. The dough is baked for 13 minutes for the first time. After the first baking, the surface of the dough is brushed with egg wash and then baked for 8 minutes.

[0046] Example 2 This embodiment provides a method for enhancing the oiliness and sandiness of salted egg yolks, including the following steps: S01. Soak the salted egg yolks in hot oil in a pan. S02. After step S01 is completed, immediately transfer the salted egg yolks to a cold oil pan containing cooking oil for cooling. S03. After cooling, remove the salted egg yolks and set aside. In step S01, the temperature of the cooking oil is 82°C, and in step S02, the temperature of the cooking oil is 18°C.

[0047] In steps S01 and S02, the edible oil is a mixture of soybean oil and corn oil. The soybean oil and corn oil are mixed in a weight ratio of 7:3.

[0048] In step S01, the oil immersion treatment time is 6 minutes. In step S02, the cooling treatment time is 60 minutes.

[0049] This embodiment also provides a lotus seed paste mooncake, comprising a lotus seed paste filling layer, a salted egg yolk located within the lotus seed paste filling layer, and a crust layer wrapping around the lotus seed paste filling layer; the salted egg yolk is obtained through the salted egg yolk oil-enhancing and sandy texture treatment method provided in this embodiment. The raw materials for preparing the lotus seed paste filling layer include: 80 parts lotus seeds, 150 parts white sugar, 60 parts peanut oil, 10 parts maltose syrup, 4.5 parts sorbitol, and 0.2 parts edible salt.

[0050] This embodiment also provides a method for preparing egg yolk lotus seed paste mooncakes, including the following steps: Y01. Weigh the raw materials required for the lotus seed paste filling layer according to the proportions and prepare the lotus seed paste filling; Y02. Wrap the salted egg yolk in the lotus seed paste filling; Y03. Place the lotus seed paste filling containing the salted egg yolk into the pastry dough and press it into shape in the mold; Y04. The shaped dough is baked to obtain the egg yolk lotus seed paste mooncake.

[0051] In step Y04, the baking temperature of the dough is 170℃ for the top heat and 150℃ for the bottom heat. The dough is baked for 15 minutes for the first time. After the first baking, the surface of the dough is brushed with egg wash and then baked for 9 minutes.

[0052] Example 3 This embodiment provides a method for enhancing the oiliness and sandiness of salted egg yolks, including the following steps: S01. Soak the salted egg yolks in hot oil in a pan. S02. After step S01 is completed, immediately transfer the salted egg yolks to a cold oil pan containing cooking oil for cooling. S03. After cooling, remove the salted egg yolks and set aside. In step S01, the temperature of the cooking oil is 85°C, and in step S02, the temperature of the cooking oil is 15°C.

[0053] In steps S01 and S02, the edible oil is a mixture of soybean oil and corn oil. The soybean oil and corn oil are mixed in a weight ratio of 7.5:2.5.

[0054] In step S01, the oil immersion treatment time is 8 minutes. In step S02, the cooling treatment time is 60 minutes.

[0055] This embodiment also provides a lotus seed paste mooncake, comprising a lotus seed paste filling layer, a salted egg yolk located within the lotus seed paste filling layer, and a crust layer wrapping around the lotus seed paste filling layer; the salted egg yolk is obtained through the salted egg yolk oil-enhancing and sandy texture treatment method provided in this embodiment. The raw materials for preparing the lotus seed paste filling layer include: 100 parts lotus seeds, 250 parts white sugar, 80 parts peanut oil, 15 parts maltose syrup, 6 parts sorbitol, and 0.5 parts edible salt.

[0056] This embodiment also provides a method for preparing egg yolk lotus seed paste mooncakes, including the following steps: Y01. Weigh the raw materials required for the lotus seed paste filling layer according to the proportions and prepare the lotus seed paste filling; Y02. Wrap the salted egg yolk in the lotus seed paste filling; Y03. Place the lotus seed paste filling containing the salted egg yolk into the pastry dough and press it into shape in the mold; Y04. The shaped dough is baked to obtain the egg yolk lotus seed paste mooncake.

[0057] In step Y04, the baking temperature of the dough is 180℃ for the top heat and 150℃ for the bottom heat. The dough is baked for 17 minutes for the first time. After the first baking, the surface of the dough is brushed with egg wash and then baked for 10 minutes.

[0058] Comparative Example 1 This comparative example provides a method for enhancing the oil content and sandiness of salted egg yolks. The only difference between this method and the method provided in Example 1 is that, in step S01, the temperature of the edible oil is 60°C.

[0059] This comparative example also provides a lotus seed paste mooncake with egg yolk, comprising a lotus seed paste filling layer, a salted egg yolk located within the lotus seed paste filling layer, and a crust layer wrapping around the lotus seed paste filling layer; the salted egg yolk is obtained through the salted egg yolk oil-enhancing and sandy texture treatment method provided in this comparative example. The raw materials for preparing the lotus seed paste filling layer are the same as those provided in Example 1.

[0060] This comparative example also provides a method for preparing egg yolk lotus seed paste mooncakes, which is the same as the method for preparing egg yolk lotus seed paste mooncakes provided in Example 1.

[0061] Comparative Example 2 This comparative example provides a method for enhancing the oil content and sandiness of salted egg yolks. The only difference between this method and the method provided in Example 1 is that, in step S01, the temperature of the edible oil is 90°C.

[0062] This comparative example also provides a lotus seed paste mooncake with egg yolk, comprising a lotus seed paste filling layer, a salted egg yolk located within the lotus seed paste filling layer, and a crust layer wrapping around the lotus seed paste filling layer; the salted egg yolk is obtained through the salted egg yolk oil-enhancing and sandy texture treatment method provided in this comparative example. The raw materials for preparing the lotus seed paste filling layer are the same as those provided in Example 1.

[0063] This comparative example also provides a method for preparing egg yolk lotus seed paste mooncakes, which is the same as the method for preparing egg yolk lotus seed paste mooncakes provided in Example 1.

[0064] Comparative Example 3 This comparative example provides a method for enhancing the oil content and sandiness of salted egg yolks. The only difference between this method and the method provided in Example 1 is that the salted egg yolks are not subjected to cold oil cooling treatment.

[0065] Comparative Example 3 found that even if salted egg yolks are treated with hot oil immersion, without subsequent cooling with cold oil, the surface of the salted egg yolks will become overcooked, and the surface skin will break when applied with slight force. This makes it difficult for the lotus seed paste filling to completely wrap the salted egg yolks. This is because when the salted egg yolks are not quickly cooled and shaped with cold oil, the residual heat carried by the salted egg yolks continues to further cook and soften the surface tissue, resulting in a loose structure and a lack of toughness and support, which in turn makes it difficult for the lotus seed paste filling to completely wrap the salted egg yolks.

[0066] Comparative Example 4 This comparative example provides a method for enhancing the oil content and sandiness of salted egg yolks. The only difference between this method and the method provided in Example 1 is that, in step S01, the oil immersion time is 3 minutes.

[0067] This comparative example also provides a lotus seed paste mooncake with egg yolk, comprising a lotus seed paste filling layer, a salted egg yolk located within the lotus seed paste filling layer, and a crust layer wrapping around the lotus seed paste filling layer; the salted egg yolk is obtained through the salted egg yolk oil-enhancing and sandy texture treatment method provided in this comparative example. The raw materials for preparing the lotus seed paste filling layer are the same as those provided in Example 1.

[0068] This comparative example also provides a method for preparing egg yolk lotus seed paste mooncakes, which is the same as the method for preparing egg yolk lotus seed paste mooncakes provided in Example 1.

[0069] Comparative Example 5 This comparative example provides a method for enhancing the oil content and sandiness of salted egg yolks. The only difference between this method and the method provided in Example 1 is that, in step S01, the oil immersion time is 10 minutes.

[0070] This comparative example also provides a lotus seed paste mooncake with egg yolk, comprising a lotus seed paste filling layer, a salted egg yolk located within the lotus seed paste filling layer, and a crust layer wrapping around the lotus seed paste filling layer; the salted egg yolk is obtained through the salted egg yolk oil-enhancing and sandy texture treatment method provided in this comparative example. The raw materials for preparing the lotus seed paste filling layer are the same as those provided in Example 1.

[0071] This comparative example also provides a method for preparing egg yolk lotus seed paste mooncakes, which is the same as the method for preparing egg yolk lotus seed paste mooncakes provided in Example 1.

[0072] Comparative Example 6 This comparative example provides a method for enhancing the oiliness and sandiness of salted egg yolks. Compared with the method for enhancing the oiliness and sandiness of salted egg yolks provided in Example 1, the only difference is that, in step S01, the cooling time is 40 minutes.

[0073] This comparative example also provides a lotus seed paste mooncake with egg yolk, comprising a lotus seed paste filling layer, a salted egg yolk located within the lotus seed paste filling layer, and a crust layer wrapping around the lotus seed paste filling layer; the salted egg yolk is obtained through the salted egg yolk oil-enhancing and sandy texture treatment method provided in this comparative example. The raw materials for preparing the lotus seed paste filling layer are the same as those provided in Example 1.

[0074] This comparative example also provides a method for preparing egg yolk lotus seed paste mooncakes, which is the same as the method for preparing egg yolk lotus seed paste mooncakes provided in Example 1.

[0075] Comparative Example 7 This comparative example provides a method for enhancing the oiliness and sandiness of salted egg yolks. Compared with the method for enhancing the oiliness and sandiness of salted egg yolks provided in Example 1, the only difference is that, in step S01, the cooling time is 5 minutes.

[0076] This comparative example also provides a lotus seed paste mooncake with egg yolk, comprising a lotus seed paste filling layer, a salted egg yolk located within the lotus seed paste filling layer, and a crust layer wrapping around the lotus seed paste filling layer; the salted egg yolk is obtained through the salted egg yolk oil-enhancing and sandy texture treatment method provided in this comparative example. The raw materials for preparing the lotus seed paste filling layer are the same as those provided in Example 1.

[0077] This comparative example also provides a method for preparing egg yolk lotus seed paste mooncakes, which is the same as the method for preparing egg yolk lotus seed paste mooncakes provided in Example 1.

[0078] Comparative Example 8 This comparative example provides a method for enhancing the oil content and sandiness of salted egg yolks. Compared with the method for enhancing the oil content and sandiness of salted egg yolks provided in Example 1, the only difference is that, in steps S01 and S02, the ratio of peanut oil to soybean oil by weight is 9:1.

[0079] This comparative example also provides a lotus seed paste mooncake with egg yolk, comprising a lotus seed paste filling layer, a salted egg yolk located within the lotus seed paste filling layer, and a crust layer wrapping around the lotus seed paste filling layer; the salted egg yolk is obtained through the salted egg yolk oil-enhancing and sandy texture treatment method provided in this comparative example. The raw materials for preparing the lotus seed paste filling layer are the same as those provided in Example 1.

[0080] This comparative example also provides a method for preparing egg yolk lotus seed paste mooncakes, which is the same as the method for preparing egg yolk lotus seed paste mooncakes provided in Example 1.

[0081] Comparative Example 9 This comparative example provides a method for enhancing the oil content and sandiness of salted egg yolks. Compared with the method for enhancing the oil content and sandiness of salted egg yolks provided in Example 1, the only difference is that, in steps S01 and S02, the peanut oil and soybean oil are mixed in a weight ratio of 1:1.

[0082] This comparative example also provides a lotus seed paste mooncake with egg yolk, comprising a lotus seed paste filling layer, a salted egg yolk located within the lotus seed paste filling layer, and a crust layer wrapping around the lotus seed paste filling layer; the salted egg yolk is obtained through the salted egg yolk oil-enhancing and sandy texture treatment method provided in this comparative example. The raw materials for preparing the lotus seed paste filling layer are the same as those provided in Example 1.

[0083] This comparative example also provides a method for preparing egg yolk lotus seed paste mooncakes, which is the same as the method for preparing egg yolk lotus seed paste mooncakes provided in Example 1.

[0084] Comparative Example 10 This comparative example provides a method for enhancing the oil content and sandiness of salted egg yolks, which is the same as the method provided in Example 1.

[0085] This comparative example also provides a lotus seed paste mooncake, comprising a lotus seed paste filling layer, a salted egg yolk located within the lotus seed paste filling layer, and a crust layer wrapping around the lotus seed paste filling layer; the salted egg yolk is obtained through the salted egg yolk oil-enhancing and sandy texture treatment method provided in this comparative example. The raw materials for preparing the lotus seed paste filling layer include: 50 parts lotus seeds, 100 parts white sugar, 30 parts peanut oil, 8 parts malt syrup, and 0.1 parts edible salt.

[0086] Using a mooncake knife, the egg yolk lotus seed paste mooncakes provided in the above embodiments and comparative examples (except for comparative example 3) were cut. During cutting, the mooncake knife was used to cut open from the center of the mooncake to observe the oil and sandiness of the salted egg yolk cross-section and whether any oil flowed into the lotus seed paste filling. Subsequently, 20 professional tasters were selected to taste the egg yolk lotus seed paste mooncakes provided in the above embodiments and comparative examples. They then collectively scored the texture and flavor of the salted egg yolk and calculated the average score. Specific individual scoring criteria were as follows: (1) Texture of salted egg yolk: Total score 10 points, moist and dense texture 10 points, normal texture 8 points, dry or loose texture 6 points, dry and loose texture 4 points. (2) Egg yolk flavor: 10 points for rich egg yolk flavor, 8 points for normal egg yolk flavor, and 6 points for average egg yolk flavor.

[0087] The scoring results are shown in Table 1 below.

[0088]

[0089] As can be seen from Table 1, Example 1 (see...) Figure 2 When the lotus seed paste mooncake with salted egg yolk provided in Example 3 was cut open, the cross-section of the salted egg yolk showed signs of oil seepage and a sandy texture, with no obvious oil flowing into the lotus seed paste filling. This indicates that after high-temperature baking, the salted egg yolk can still maintain a loose, sandy structure inside, and there is no obvious oil overflow. This is also confirmed by the taste score and egg yolk score, indicating that the salted egg yolk obtained by the salted egg yolk oil-enhancing and sandy texture treatment method provided by this invention can achieve a good oil-enhancing and sandy texture effect.

[0090] Further comparison of the egg yolk lotus seed paste mooncake provided in Comparative Example 1 with that provided in Example 1 revealed that in Comparative Example 1, the salted egg yolk contained only a small amount of oil, with no obvious sandy texture, and the oil flowed into the gap between the salted egg yolk and the lotus seed paste filling (such as...). Figure 1 As shown in the figure, the salted egg yolks have a dry texture and bland flavor. This is because Comparative Example 1 used hot oil at 60℃ to treat the salted egg yolks. The oil could not fully penetrate into the interior of the salted egg yolks. At the same time, the salted egg yolks treated at this temperature had insufficient oil-locking ability, resulting in only a small amount of oil inside the salted egg yolks and no obvious sandy texture.

[0091] Further comparison of the egg yolk lotus seed paste mooncake provided in Comparative Example 2 with that provided in Example 1 revealed that in Comparative Example 2, the salted egg yolk cross-section did not exhibit any oily or sandy texture (see...). Figure 3 The whole product was dry and hard, with a firm texture and weak salted egg yolk flavor. This was because Comparative Example 2 used 90℃ hot oil to soak the salted egg yolks in oil. The high temperature of the hot oil caused the salted egg yolks to cook inside and become starchy, ultimately losing their sandy and oily texture.

[0092] Further comparison of the egg yolk lotus seed paste mooncake provided in Comparative Example 4 with the egg yolk lotus seed paste mooncake provided in Example 1 revealed that in Comparative Example 4, the salted egg yolk contained only a small amount of oil and had no obvious sandy texture. The salted egg yolk was dry and lacked flavor. This was because the oil soaking time was too short when processing the salted egg yolk in Comparative Example 4, and the oil could not fully penetrate into the interior of the salted egg yolk, resulting in poor oil enhancement effect.

[0093] Further comparison of the egg yolk lotus seed paste mooncake provided in Comparative Example 5 with that provided in Example 1 revealed that in Comparative Example 5, the cross-section of the salted egg yolk showed no oil flow or sandiness, and the overall texture was dry and hard with a weak salted egg yolk flavor. This was because Comparative Example 5 had a longer oil soaking time when processing the salted egg yolk, resulting in starch formation inside the egg yolk.

[0094] Further comparison of the salted egg yolk lotus seed paste mooncake provided in Comparative Example 6 with that provided in Example 1 revealed that in Comparative Example 6, the salted egg yolk exhibited oily and sandy texture, but the sandy texture was relatively weak, and there was oil flowing into the gap between the salted egg yolk and the lotus seed paste filling. This was because the cooling time of the salted egg yolk in Comparative Example 6 was shortened, resulting in insufficient oil and sand locking effects, and the taste of the salted egg yolk decreased after high-temperature baking.

[0095] Further comparison of the egg yolk lotus seed paste mooncake provided in Comparative Example 7 with that provided in Example 1 revealed that in Comparative Example 7, the cross-section of the salted egg yolk showed no oil flow or sandiness, and the overall texture was dry and hard with a weak salted egg yolk flavor. This is because the cooling time for the salted egg yolk in Comparative Example 7 was only 5 minutes. The residual heat carried by the salted egg yolk continued to cook and starchize the inside of the yolk, thereby destroying the loose and sandy structure.

[0096] Further comparison of the egg yolk lotus seed paste mooncake provided in Comparative Example 8 with the egg yolk lotus seed paste mooncake provided in Example 1 revealed that in Comparative Example 8, the salted egg yolk did not exhibit any oily or sandy texture. This was because the proportion of peanut oil in the edible oil used in Comparative Example 8 was too high, resulting in a significant increase in the viscosity of the mixed oil and a significant decrease in the fluidity and penetrability of the oil, preventing it from penetrating into the pores inside the egg yolk and causing it to remain only on the surface.

[0097] Further comparison of the egg yolk lotus seed paste mooncake provided in Comparative Example 9 with the egg yolk lotus seed paste mooncake provided in Example 1 revealed that the taste and flavor scores of the salted egg yolk in Comparative Example 9 were lower. This is because the proportion of soybean oil in the edible oil used in Comparative Example 9 was too high, which would weaken the roasted aroma brought by peanut oil and affect the flavor intensity of the product.

[0098] Further comparison of the egg yolk lotus seed paste mooncake provided in Comparative Example 10 with that provided in Example 1 revealed that the salted egg yolk in Comparative Example 10 exhibited oiliness and a sandy texture, but the sandiness was relatively weak, and a small amount of oil overflowed. This was because the lotus seed paste filling used in Comparative Example 10 did not contain sorbitol. During the mooncake baking process, the lotus seed paste filling failed to create a mild and stable moisturizing environment for the salted egg yolk, resulting in excessive evaporation of internal moisture from the salted egg yolk during baking, thus reducing the sandiness and oiliness of the salted egg yolk.

[0099] It is understood that those skilled in the art can make equivalent substitutions or modifications to the technical solution and inventive concept of the present invention, and all such substitutions or modifications should fall within the protection scope of the appended claims.

Claims

1. A method for enhancing the oiliness and sandiness of salted egg yolks, characterized in that, Includes the following steps: S01. Soak the salted egg yolks in hot oil in a pan. S02. After step S01 is completed, immediately transfer the salted egg yolks to a cold oil pan containing cooking oil for cooling. S03. After cooling, remove the salted egg yolks and set aside. In step S01, the temperature of the cooking oil is 80-85℃, and in step S02, the temperature of the cooking oil is 15-20℃.

2. The method for enhancing the oiliness and sandiness of salted egg yolks according to claim 1, characterized in that, In step S01, the oil immersion treatment time is 5 to 8 minutes.

3. The method for enhancing the oiliness and sandiness of salted egg yolks according to claim 1, characterized in that, In step S02, the cooling process takes 55 to 60 minutes.

4. The method for enhancing the oiliness and sandiness of salted egg yolks according to claim 1, characterized in that, In steps S01 and S02, the edible oil is at least one of soybean oil, corn oil, rapeseed oil, and peanut oil.

5. The method for enhancing the oiliness and sandiness of salted egg yolks according to claim 1, characterized in that, In steps S01 and S02, the edible oil is a mixture of peanut oil and soybean oil; the ratio of peanut oil to soybean oil by weight is (6.5-7.5):(2.5-3.5).

6. Egg yolk and lotus seed paste mooncake, characterized in that, It includes a lotus seed paste filling layer, a salted egg yolk located inside the lotus seed paste filling layer, and a pastry layer wrapped around the outside of the lotus seed paste filling layer; the salted egg yolk is obtained by the salted egg yolk oil-enhancing and sand-forming treatment method according to any one of claims 1-5.

7. The egg yolk lotus seed paste mooncake according to claim 6, characterized in that, The raw materials for preparing the lotus seed paste filling layer, by weight, include: 50-100 parts lotus seeds, 100-250 parts white sugar, 30-80 parts peanut oil, 8-15 parts malt syrup, 3-6 parts sorbitol, and 0.1-0.5 parts edible salt.

8. A method for preparing egg yolk and lotus seed paste mooncakes, characterized in that, The method for preparing the egg yolk lotus seed paste mooncake according to any one of claims 6-7 includes the following steps: Y01. Weigh the raw materials required for the lotus seed paste filling layer according to the proportions and prepare the lotus seed paste filling; Y02. Wrap the salted egg yolk in the lotus seed paste filling; Y03. Place the lotus seed paste filling containing the salted egg yolk into the pastry dough and press it into shape in the mold; Y04. The shaped dough is baked to obtain the egg yolk lotus seed paste mooncake.

9. The method for preparing egg yolk lotus seed paste mooncake according to claim 8, characterized in that, In step Y04, the baking temperature of the dough is: top heat: 165-180℃, bottom heat: 150℃.

10. The method for preparing egg yolk lotus seed paste mooncake according to claim 8, characterized in that, In step Y04, the dough is baked for 13-17 minutes for the first time. After the first baking, the surface of the dough is brushed with egg wash and then baked for 8-10 minutes.

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