A medicinal and edible chuan-style moon cake and a preparation method thereof

Abstract

This application provides a Sichuan-style mooncake with medicinal and edible ingredients and its preparation method, relating to the field of pastry and food technology. The mooncake consists of a crust and a filling, with a crust-to-filling weight ratio of 1:1.2. The crust contains a mixed powder composed of Poria cocos, yam, lotus seeds, and Euryale ferox seeds. The filling includes Sichuan peppercorns, diced meat, granulated lotus seeds, and finely powdered dried tangerine peel. The preparation process includes steps such as preparing aged invert sugar syrup, kneading the crust, pre-treating the diced beef, low-temperature maturation of the filling, and molding and baking. This invention retains the traditional flavor of Sichuan-style mooncakes, uses medicinal and edible ingredients to alleviate the greasiness of the meat filling, improves the crust's tendency to harden, and provides the filling with the chewy texture of lotus seeds. The dosage of all medicinal and edible ingredients complies with pharmacopoeia safety standards, and the process is suitable for large-scale production in pastry factories.

Description

Technical Field

[0001] This invention belongs to the field of pastry and food technology, specifically relating to a Sichuan-style mooncake that is both food and medicine and its preparation method. Background Technology

[0002] In recent years, with the popularization of the concept of "prevention of disease" and the in-depth promotion of the policy of "medicine and food sharing the same origin," functional pastries have become a research hotspot in the interdisciplinary field of food industry and traditional Chinese medicine. Mooncakes, as a traditional Chinese seasonal food, have seen their fillings evolve from traditional sweet fillings (red bean paste, lotus seed paste, five-nut filling) to savory fillings (pork floss, ham, egg yolk). Southern Sichuan has a market-ready tradition of paper-wrapped beef and salted pork mooncakes for over twenty years, using invert sugar syrup crust and cooked flour meat filling. Existing traditional products have significant shortcomings:

[0003] 1. The ground beef is combined with a lot of lard and rapeseed oil, making it heavy and greasy, and it is easy to get tired of eating it for a long time.

[0004] 2. Traditional recipes rely solely on spices to mask the gamey smell of meat, lacking components that gently harmonize the flavor;

[0005] 3. The crust of the invert sugar syrup-based pastry is prone to drying out and hardening if stored for a long time;

[0006] 4. The filling consists entirely of finely chopped ingredients, resulting in a monotonous texture.

[0007] Sichuan peppercorns are a type of food and medicine with higher levels of volatile oils and sanshool than regular peppercorns. While there have been preliminary explorations of combining Sichuan peppercorns with other traditional Chinese medicinal herbs in food processing, most methods simply mix these herbs directly into the filling, resulting in a strong medicinal flavor that overpowers the savory taste of the beef mooncake. Therefore, there is a need to develop a new type of mooncake that retains the traditional production process of beef mooncakes while incorporating food and medicine ingredients to optimize the texture and reduce greasiness. Summary of the Invention

[0008] The purpose of this invention is to provide a Sichuan-style mooncake that is both food and medicine, and its preparation method, to improve the aforementioned problems. To achieve the above objective, the technical solution adopted by this invention is as follows:

[0009] In the first aspect, this application provides a Sichuan-style mooncake that is both food and medicine, comprising a crust and a filling, wherein the filling comprises Sichuan pepper and Sichuan dried tangerine peel; and the crust comprises Poria cocos, yam, lotus seeds and fox nuts.

[0010] Secondly, this application also provides a method for preparing the Sichuan-style mooncake, which is both a food and a medicine of the present invention, comprising:

[0011] Sift together all-purpose flour and Four Gods Soup powder, add aged invert sugar syrup, refined lard and soybean oil and stir into a dough. Seal and let it rest, then divide the dough to get the crust.

[0012] Mix the pre-fried beef cubes, lard, cooked rapeseed oil, cooked flour, rice cake flour, white sugar, white sesame seeds, thirteen-spice powder, Sichuan peppercorn powder, salt, Sichuan tangerine peel powder, and lotus seed granules thoroughly, seal and refrigerate for more than 12 hours to obtain the filling.

[0013] The beef filling is wrapped in a dough, pressed into shape using a mold, and then baked and cooled to obtain a mooncake.

[0014] The beneficial effects of this invention are as follows:

[0015] This formula innovatively introduces Sichuan peppercorns as a signature ingredient, leveraging its unique sanshool and volatile oil system to achieve a differentiated advantage in warming the spleen and stomach, relieving greasiness, and aiding digestion. Poria cocos, yam, lotus seeds, and fox nuts are added to the crust instead of the filling, slowly releasing a delicate grain aroma without interfering with the main savory flavor of the beef filling. The filling contains finely powdered Sichuan tangerine peel to reduce the greasiness of the meat, and the addition of granulated lotus seeds adds layers of texture. Simultaneously, Poria cocos, yam, lotus seeds, and fox nuts improve the crust's structure and delay dehydration and hardening; Sichuan tangerine peel inhibits the oxidation of fats in the meat filling, moderately improving storage stability.

[0016] Other features and advantages of the invention will be set forth in the description which follows, and will be apparent in part from the description, or may be learned by practicing embodiments of the invention. Detailed Implementation

[0017] The present invention will now be further described with reference to specific embodiments.

[0018] Unless otherwise specified, the raw materials and equipment used in the embodiments and comparative examples of this invention can all be obtained by purchase.

[0019] Four-Ingredient Soup (Poria cocos, Dioscorea opposita, lotus seeds, and Euryale ferox) is a classic combination of food and medicine. Sichuan tangerine peel is often used to cut through greasiness and remove fishy smell. Currently, there is no technical solution to add Four-Ingredient Soup to the crust of the mooncake or to use Sichuan tangerine peel with granulated lotus seeds in Sichuan-style beef and salted meat mooncakes.

[0020] To overcome the shortcomings of traditional Sichuan-style beef and salted meat mooncakes, such as excessive oiliness, easy hardening of the crust, and monotonous taste, this paper proposes a Sichuan-style mooncake with both medicinal and edible ingredients and its preparation method. The amount of medicinal and edible ingredients is strictly controlled to avoid highlighting the medicinal taste and to fully preserve the original savory flavor of southern Sichuan beef mooncakes.

[0021] Example 1:

[0022] This embodiment provides a Sichuan-style mooncake that is both food and medicine, including a crust and a filling. The filling includes Sichuan peppercorns and Sichuan dried tangerine peel, both of which are authentic medicinal ingredients produced in Sichuan. The crust includes poria cocos, yam, lotus seeds, and fox nuts.

[0023] Poria cocos, yam, lotus seed, and fox nut are derived from the Four-Ingredient Decoction, a classic dietary therapy for strengthening the spleen and removing dampness. Sichuan pepper is pungent and warm in nature, and enters the spleen, stomach, and kidney meridians. The "four ingredients" of the Four-Ingredient Decoction emphasize "tonifying" and "draining," while Sichuan pepper and dried tangerine peel excel in "warming" and "moving," which can warm the yang qi of the middle jiao, promote the digestive function of the spleen and stomach, and help the dampness-removing components in the Four-Ingredient Decoction to work more effectively.

[0024] The volatile oils (limonene, linalool) in Sichuan pepper can stimulate gastric parietal cells to secrete gastric acid and digestive juices, enhance gastrointestinal motility, and promote gallbladder emptying; hydroxy-α-sanshool regulates the intestinal TRPV1 / TRPA1 signaling pathway, improving intestinal motility. This formula addresses the digestive issues caused by the high fat and sugar content of mooncakes, reducing postprandial fullness and belching, and alleviating the burden on the spleen and stomach from rich and greasy foods.

[0025] The volatile oil from Sichuan pepper has an inhibitory effect on harmful intestinal bacteria such as Escherichia coli, helping to maintain intestinal flora homeostasis and reducing the risk of intestinal flora imbalance induced by excessive consumption of sweets and oils. The flavonoids and polyphenols it contains possess free radical scavenging capabilities, synergistically enhancing the overall antioxidant level of the composition in conjunction with yam polysaccharides, poria cocos polysaccharides, and tangerine peel flavonoids.

[0026] As an optional implementation, the mass fractions of each component in the Si Shen Tang mixed powder are: Poria cocos 2.5-3 parts, Dioscorea opposita 3-4 parts, Nelumbo nucifera 2-3 parts, and Euryale ferox 1.5-2 parts.

[0027] As an optional implementation, the filling also includes: pre-fried beef cubes, lard, cooked rapeseed oil, steamed all-purpose flour, rice flour, white sugar, cooked white sesame seeds, thirteen-spice powder, Sichuan peppercorn powder, salt, Sichuan tangerine peel powder, and lotus seed granules.

[0028] As an optional implementation, the mass proportions of each component in the filling are as follows: 21-24 parts pre-fried beef cubes, 10-12 parts lard, 7-8 parts cooked rapeseed oil, 8-10 parts steamed all-purpose flour, 5-6 parts dried rice cake flour, 4-5 parts white sugar, 3-4 parts cooked white sesame seeds, 0.5-0.7 parts thirteen-spice powder, 0.25-0.35 parts Sichuan peppercorn powder, 1.1-1.3 parts salt, 0.7-0.9 parts Sichuan tangerine peel powder, and 8-10 parts lotus seed granules;

[0029] In other embodiments, the pre-fried beef cubes can be replaced with pork, chicken, or any other meat, and the meat cubes can also be replaced with meat floss.

[0030] The best quality dried tangerine peel used is from Sichuan, which is also a food and medicine source. Dried tangerine peel is pungent and warm, regulating qi, drying dampness, and harmonizing the stomach, relieving bloating and abdominal distension caused by sweet and oily foods; it also prevents the nourishing effects of yam and poria from causing stagnation. Sichuan dried tangerine peel focuses on regulating qi and relieving bloating, while Sichuan pepper focuses on warming and invigorating the spleen yang, awakening the spleen, and resolving dampness. The combination of the two promotes both qi circulation and warming, effectively improving dampness affecting the spleen and stomach, and alleviating food stagnation and qi stagnation.

[0031] The pastry is made from dried lotus seeds, and the filling is made from fresh lotus seeds. As an optional implementation, the lotus seed particles in the filling are fresh lotus seeds with the core removed, blanched and then diced. The fineness of the Sichuan tangerine peel powder is greater than or equal to 90 mesh, preferably less than 150 mesh.

[0032] As an alternative implementation, the crust also includes all-purpose flour, aged invert sugar syrup, refined lard, and soybean oil.

[0033] As an optional implementation, the mass proportions of each component in the crust are as follows: 72-78 parts all-purpose flour, 13-15 parts aged invert sugar syrup, 4.5-5.2 parts refined lard, 3.2-3.8 parts soybean oil, and 2.4-2.8 parts a mixture of Poria cocos, yam, lotus seed and Euryale ferox powder.

[0034] As an optional implementation, the matured invert sugar syrup comprises, by weight: 90-100 parts white granulated sugar, 40-50 parts water, and 35-40 parts maltose.

[0035] As an optional implementation, the method for preparing the matured invert sugar syrup includes: adding water to white sugar and heating to dissolve, adding maltose and continuing to boil for 1.5-3 hours, cooling and then sealing it in a ceramic container, and letting it stand at room temperature for 2-3 months to mature into syrup.

[0036] The main nutritional components and characteristic active ingredients of the composition of this invention are as follows:

[0037] Yam: yam polysaccharides, diosgenin, mucoprotein, resistant starch, free amino acids, dietary fiber, potassium and magnesium minerals;

[0038] Poria cocos: Poria cocos polysaccharides, poria cocos acid and other triterpenoids, ergosterol, dietary fiber;

[0039] Foxnut: Foxnut polysaccharides, polyphenols, sterols, dietary fiber, B vitamins, calcium and phosphorus;

[0040] Lotus seeds: superoxide dismutase, flavonoids, phospholipids, phenolic acids, flavonoids and their glycosides;

[0041] Sichuan tangerine peel (authentic Sichuan product): volatile oils (D-limonene, γ-terpinene), flavonoids (hesperidin, nosperidin, citric acid), dietary fiber;

[0042] Sichuan pepper (core characteristic raw material): alkylamides (hydroxy-α-pisorcinol), volatile oils (limonene, linalool, myrcene), flavonoid polyphenols, coumarins.

[0043] Overall formula characteristics: rich in plant complex polysaccharides, flavonoid polyphenols, terpene volatile oils, and dietary fiber; low in fat and rich in active ingredients, unlike ordinary mooncakes which only provide carbohydrates and fats, it can supplement a variety of functional active substances in addition to providing energy.

[0044] Example 2:

[0045] A method for preparing a Sichuan-style mooncake that is both food and medicine includes:

[0046] The crust consists of 340g of all-purpose flour, 62g of aged invert sugar syrup, 22g of refined lard, 16g of soybean oil, and 12g of Four Gods Soup Mixed Powder. The Four Gods Soup Mixed Powder includes: 3g of Poria cocos, 4g of Dioscorea opposita, 3g of lotus seeds (with core removed), and 2g of Euryale ferox. The four ingredients are mixed, ground, and sieved through an 80-mesh sieve.

[0047] The total ingredients for the beef filling include: 244g lean beef from the hind leg, 52g lard, 38g cooked rapeseed oil, 44g steamed all-purpose flour, 28g rice flour, 22g white sugar, 18g roasted white sesame seeds, 3g thirteen-spice powder, 1.6g Sichuan peppercorn powder, 12g salt, 4g Sichuan dried tangerine peel powder, and 45g cored lotus seeds.

[0048] Preparation steps:

[0049] Dissolve white sugar in water over low heat, then add maltose and simmer over low heat for 2 hours. After cooling, put it into a ceramic container, seal it, and let it sit at room temperature for 3 months to mature into syrup for later use.

[0050] Sift the all-purpose flour and the Four Gods Soup powder together, add the matured invert sugar syrup, refined lard and soybean oil and knead thoroughly into a dough. Seal and let it rest, then divide the dough into 45g portions.

[0051] Slice the lean beef from the hind leg, boil it in salted water until cooked, dice it, and deep-fry it until the meat pieces tighten and the surface is slightly dry. Drain the oil and let it cool. Remove the cores from the lotus seeds, blanch them in boiling water for 3 minutes, cut them into 8-10mm pieces, and drain them thoroughly.

[0052] Medium-gluten flour is steamed in a bamboo steamer and cooled. Glutinous rice is steamed, dried in the shade, stir-fried, and then ground into powder to make Yinmi cake powder.

[0053] Mix all filling ingredients thoroughly and let stand at 0℃ for 16 hours.

[0054] The beef filling is wrapped in a pastry, pressed into shape using a mold, and placed on a baking tray; the ratio of pastry to filling is 1:1.2.

[0055] Brush a thin layer of diluted egg wash onto the surface of the mooncakes; preheat the oven to 180℃ (350°F) and bake for 18 minutes; egg wash recipe: egg yolk: egg white weight ratio 2:1, add a small amount of water to dilute, and brush a thin layer onto the surface.

[0056] After being baked, they are allowed to cool naturally to room temperature and then packaged using traditional paper packaging.

[0057] Example 3:

[0058] A method for preparing a Sichuan-style mooncake that is both food and medicine includes:

[0059] The crust consists of 288g of all-purpose flour, 60g of aged invert sugar syrup, 18g of refined lard, 13g of soybean oil, and 9.6g of a mixture of four medicinal herbs (Si Shen Tang). The mixture of four medicinal herbs includes: 2.5g of Poria cocos, 3.2g of Dioscorea opposita, 2.5g of lotus seeds (with the core removed), and 1.4g of Euryale ferox. The four ingredients are mixed, ground, and sieved through an 80-mesh sieve.

[0060] The total ingredients for the beef filling include: 210g lean beef from the hind leg, 50g lard, 35g cooked rapeseed oil, 50g steamed all-purpose flour, 30g rice flour, 25g white sugar, 15g roasted white sesame seeds, 2.5g thirteen-spice powder, 1.5g Sichuan peppercorn powder, 10g salt, 4.5g Sichuan dried tangerine peel powder, and 40g cored lotus seeds.

[0061] Preparation steps:

[0062] Dissolve white sugar in water over low heat, then add maltose and simmer over low heat for 2 hours. After cooling, put it into a ceramic container, seal it, and let it sit at room temperature for 3 months to mature into syrup for later use.

[0063] Sift the all-purpose flour and the Four Gods Soup powder together, add the matured invert sugar syrup, refined lard and soybean oil and knead thoroughly into a dough. Seal and let it rest, then divide the dough into 45g portions.

[0064] Slice the lean beef from the hind leg, boil it in salted water until cooked, dice it, and deep-fry it until the meat pieces tighten and the surface is slightly dry. Drain the oil and let it cool. Remove the cores from the lotus seeds, blanch them in boiling water for 3 minutes, cut them into 8-10mm pieces, and drain them thoroughly.

[0065] Medium-gluten flour is steamed in a bamboo steamer and cooled. Glutinous rice is steamed, dried in the shade, stir-fried, and then ground into powder to make Yinmi cake powder.

[0066] Mix all filling ingredients thoroughly and let stand at 8°C for 20 hours.

[0067] Wrap the beef filling in the dough, press it into shape with a mold, and place it on a baking tray;

[0068] Brush a thin layer of diluted egg wash onto the surface of the mooncakes; preheat the oven to 180℃ (350°F) and bake for 18 minutes; egg wash recipe: egg yolk: egg white weight ratio 2:1, add a small amount of water to dilute, and brush a thin layer onto the surface.

[0069] After being baked, they are allowed to cool naturally to room temperature and then packaged using traditional paper packaging.

[0070] Example 4:

[0071] A method for preparing a Sichuan-style mooncake that is both food and medicine includes:

[0072] The crust consists of 312g of all-purpose flour, 52g of aged invert sugar syrup, 20.8g of refined lard, 15.2g of soybean oil, and 10.5g of a mixture of four medicinal herbs (Si Shen Tang). The mixture of four medicinal herbs includes 3g of Poria cocos, 3.5g of Dioscorea opposita, 2.5g of lotus seeds (without the core), and 1.5g of Euryale ferox. The four ingredients are mixed, ground, and sieved through an 80-mesh sieve.

[0073] The total ingredients for the beef filling include: 240g lean beef from the hind leg, 60g lard, 40g cooked rapeseed oil, 40g steamed all-purpose flour, 25g rice flour, 20g white sugar, 20g roasted white sesame seeds, 3.5g thirteen-spice powder, 1.75g ​​Sichuan peppercorn powder, 15g salt, 3.5g Sichuan dried tangerine peel powder, and 50g cored lotus seeds.

[0074] Preparation steps:

[0075] Dissolve white sugar in water over low heat, then add maltose and simmer over low heat for 2 hours. After cooling, put it into a ceramic container, seal it, and let it sit at room temperature for 3 months to mature into syrup for later use.

[0076] Sift the all-purpose flour and the Four Gods Soup powder together, add the matured invert sugar syrup, refined lard and soybean oil and knead thoroughly into a dough. Seal and let it rest, then divide the dough into 45g portions.

[0077] Slice the lean beef from the hind leg, boil it in salted water until cooked, dice it, and deep-fry it until the meat pieces tighten and the surface is slightly dry. Drain the oil and let it cool. Remove the cores from the lotus seeds, blanch them in boiling water for 3 minutes, cut them into 8-10mm pieces, and drain them thoroughly.

[0078] Medium-gluten flour is steamed in a bamboo steamer and cooled. Glutinous rice is steamed, dried in the shade, stir-fried, and then ground into powder to make Yinmi cake powder.

[0079] Mix all filling ingredients thoroughly and let stand at 3℃ for 15 hours.

[0080] Wrap the beef filling in the dough, press it into shape with a mold, and place it on a baking tray;

[0081] Brush a thin layer of diluted egg wash onto the surface of the mooncakes; preheat the oven to 180℃ (350°F) and bake for 18 minutes; egg wash recipe: egg yolk: egg white weight ratio 2:1, add a small amount of water to dilute, and brush a thin layer onto the surface.

[0082] After being baked, they are allowed to cool naturally to room temperature and then packaged using traditional paper packaging.

[0083] Comparative Example 1:

[0084] Using the original traditional beef mooncake recipe, traditional Sichuan-style beef mooncakes were prepared without Poria cocos, yam, lotus seeds, fox nuts, dried tangerine peel, or lotus seed particles; the baking and filling resting processes were completely consistent with those in Example 2.

[0085] The conclusions from the sensory comparison are as follows:

[0086] Comparative Example 1: The pastry is oily and greasy, and it is easy to get tired of it if you eat it continuously; the crust becomes noticeably drier after 5 days of storage; the filling is all crumbly and lacks chewiness.

[0087] Example 1: The beef is fresh and pure, with no obvious medicinal taste, and the greasiness is significantly reduced; the crust is softer and lasts longer; the lotus seed particles bring a rich chewing experience.

[0088] This invention relates to a mooncake composed of a crust and a beef filling, with a crust-to-filling weight ratio of 1:1.2. The crust contains a mixture of four medicinal herbs (Poria cocos, yam, lotus seeds, and fox nuts) in fine powder. The filling includes fried beef chunks, chewy lotus seeds, Sichuan peppercorns, and Sichuan dried tangerine peel powder. The crust ingredients include medium-gluten flour, aged invert sugar syrup, refined lard, soybean oil, and the four medicinal herbs mixture powder. The preparation process includes long-term syrup aging, pre-cooking and frying the beef chunks, pre-cooking the powder to prevent the filling from turning black, low-temperature resting and maturation of the filling, and molding and baking.

[0089] This invention preserves the original flavor of traditional Sichuan-style paper-wrapped beef mooncakes, utilizes medicinal and edible ingredients to reduce the greasiness of beef fat, and improves the problem of the crust hardening easily after prolonged storage; the filling retains the chewy texture of lotus seeds; all food and medicinal substances meet the safety limits of the Chinese Pharmacopoeia, solving the defects of traditional Sichuan-style beef mooncakes such as being too greasy, the crust drying out easily, and having a monotonous taste, making it suitable for industrial mass production.

[0090] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A Sichuan-style mooncake that is both food and medicine, comprising a crust and a filling, characterized in that, The filling includes Sichuan peppercorns and dried tangerine peel; the pastry includes poria cocos, yam, lotus seeds, and fox nuts.

2. The Sichuan-style mooncake with both medicinal and edible properties according to claim 1, characterized in that, The mass fractions of each component in the pastry are: Poria cocos 2.5-3 parts, Dioscorea opposita 3-4 parts, Nelumbo nucifera 2-3 parts, and Euryale ferox 1.5-2 parts.

3. The Sichuan-style mooncake with both medicinal and edible properties according to claim 1, characterized in that, The filling also includes: pre-fried beef cubes, lard, cooked rapeseed oil, steamed all-purpose flour, rice flour, white sugar, cooked white sesame seeds, thirteen-spice powder, salt, Sichuan tangerine peel powder, and lotus seed granules.

4. The Sichuan-style mooncake with both medicinal and edible properties according to claim 3, characterized in that, The mass percentages of each component in the filling are as follows: 21-24 parts pre-fried beef cubes, 10-12 parts lard, 7-8 parts cooked rapeseed oil, 8-10 parts steamed all-purpose flour, 5-6 parts dried rice cake flour, 4-5 parts white sugar, 3-4 parts cooked white sesame seeds, 0.5-0.7 parts thirteen-spice powder, 0.25-0.35 parts Sichuan peppercorn powder, 1.1-1.3 parts salt, 0.7-0.9 parts Sichuan dried tangerine peel powder, and 8-10 parts lotus seed granules.

5. The Sichuan-style mooncake with both medicinal and edible properties according to claim 3, characterized in that, The lotus seed granules are made by blanching lotus seeds after removing the core and cutting them into small pieces; the Sichuan tangerine peel powder has a fineness of ≥90 mesh.

6. The Sichuan-style mooncake with both medicinal and edible properties according to claim 1, characterized in that, The crust also includes all-purpose flour, aged invert sugar syrup, refined lard, and soybean oil.

7. The Sichuan-style mooncake with both medicinal and edible properties according to claim 1, characterized in that, The mass fractions of each component in the crust are as follows: 72-78 parts all-purpose flour, 13-15 parts aged invert sugar syrup, 4.5-5.2 parts refined lard, 3.2-3.8 parts soybean oil, and 2.4-2.8 parts a mixture of Poria cocos, yam, lotus seed and fox nut powder.

8. The Sichuan-style mooncake with both medicinal and edible properties according to claim 7, characterized in that, The matured invert sugar syrup comprises, by weight, 90-100 parts white granulated sugar, 40-50 parts water, and 35-40 parts maltose.

9. The Sichuan-style mooncake with both medicinal and edible properties according to claim 8, characterized in that, The preparation method of the matured invert sugar syrup includes: adding white sugar to water and heating to dissolve, adding maltose and continuing to boil for 1.5-3 hours, cooling and then sealing it in a container, and letting it stand at room temperature for 2-3 months to mature into syrup.

10. A method for preparing the Sichuan-style mooncake with both medicinal and edible properties as described in claim 3, characterized in that, include: Sift together all-purpose flour and Four Gods Soup powder, add aged invert sugar syrup, refined lard and soybean oil and stir into a dough. Seal and let it rest, then divide the dough to get the crust. Mix the pre-fried beef cubes, lard, cooked rapeseed oil, cooked flour, rice cake flour, white sugar, white sesame seeds, thirteen-spice powder, Sichuan peppercorn powder, salt, Sichuan tangerine peel powder, and lotus seed granules thoroughly, seal and refrigerate for more than 12 hours to obtain the filling. The beef filling is wrapped in a dough, pressed into shape using a mold, and then baked and cooled to obtain a mooncake.