CN102057975A - Multinuts moon cake with preserved meat and manufacturing method thereof - Google Patents
Multinuts moon cake with preserved meat and manufacturing method thereof Download PDFInfo
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- CN102057975A CN102057975A CN2009102285673A CN200910228567A CN102057975A CN 102057975 A CN102057975 A CN 102057975A CN 2009102285673 A CN2009102285673 A CN 2009102285673A CN 200910228567 A CN200910228567 A CN 200910228567A CN 102057975 A CN102057975 A CN 102057975A
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- Confectionery (AREA)
Abstract
The invention discloses a multinuts moon cake with preserved meat, which is prepared by the following ingredients in parts by weight: 15-30 parts of cooked flour, 15-25 parts of flour, 10-15 parts of gingival furuncle, 10-15 parts of preserved meat, 5-8 parts of lard stearin, 5-8 parts of rose flower, 5-10 parts of xylitol, 10-15 parts of pinenut kernel and 3-6 parts of walnut meat. The multinuts moon cake with preserved meat has special flavor and normal fragrance of various fillings without rancid smell and bitter taste or astringent taste of peel, and is especially suitable for being eaten by patients with diabetes.
Description
Technical field
The present invention relates to food technology field, particularly relate to bacon multinuts moon cake and preparation method thereof.
Background technology
Moon cake is real and to be related the Mid-autumn Festival be in the Ming Dynasty.At that time, occurred in the Beijing city a kind ofly cooking the moon cake of filling, and people are at the own moon cake of making of this day in the Mid-autumn Festival, are used for reversal and give kith and kin, reunite and the meaning of congratulation to express in the good friend with fruit.At that time moon cake size and shape are very lack of standardization, and difference is very big, and its title is also quite special.Such as, Jiexiu County one band in Shanxi Province's is in this day in the Mid-autumn Festival, and existing the sitting around of the whole family of local common people shared the meal the custom of reunion moon cake.The moon cake result of its making is many and interesting, is only limited to the cucurbit moon cake that the woman enjoys if any specializing in the crescent moon moon cake that the man eats, having, and is in particular the moon cake of juvenile " Sun Wukong " who prepares, " clay figurine with the head of a rabbit " and so in addition, or the like.A multitude of names, numerous.About the manufacturing technology of moon cake, reached very high level in the Ming Dynasty, on the cake face of some moon cakes at that time, the decorative pattern of " the hare supposed to live on the moon in the middle of the month " and so on appears.Its design superior, composition beautiful, the spirit of decorative pattern is thin, makes the people obtain artistic treat, has both demonstrated fully moon cake producer's consummate craftsmanship, has also reflected the magnificent cultural of our the great Chinese nation.Make a general survey of moon cake market in this year, more diversified except pattern variety, the packing more exquisite, attract people's attention most no more than having beaten " cultural board ".Moon cake, originally be exactly the Speciality Foods of the Chinese nation, have dense Chinese culture characteristics, how to embody this Chinese color of moon cake? businessman tries every possible means: " moon cake is closed in the west " the local-style dwelling houses landscape " time cage door " that Guangzhou Xi Guan is the most traditional that at first are the wineshop, Guangzhou apply on the packing, allow the consumer when tasting moon cake, understand the west and close culture, promoted the grade of moon cake; The distribution of the fragrant personalized memorial stamp of 115 anniversaries of building of lotus has embodied its long history and cultural features besides, has increased the added value of moon cake; Also having happy residence then to excavate cultural connotation in traditional mooncake kind treasure-house is developed.
Xylitol (Xylitol also is pentitol) is a kind of pentose alcohol, is the normal intermediate product of xylose metabolism, and it can be used as the extensive use in industry such as chemical industry, food, medicine of sweetener, nutritional agents and medicament.Its molecular formula is C5H1205, is a kind of pentose alcohol, is the normal intermediate product of xylose metabolism, and profile is the crystallinity white powder, extensively is present in the plants such as the group food of fruit, vegetables, cereal, mushroom and timber, straw, corncob.It can be used as the extensive use in industry such as chemical industry, food, medicine of sweetener, nutritional agents and medicament.
Xylitol can participate in body metabolism as a kind of functional sweetener, enter blood after, do not need insulin just can penetrate cell and accretion rate is fast, can not cause that blood sugar raises, and is best suited for the auxotype sugar substitute in patients with diabetes mellitus.But the same carbohydrate of all being made up of carbon, hydrogen, oxygen element of wood sugar alcohol and glucose, xylitol is initial in metabolism, may not need insulin to participate in, but in the metabolism later stage, just need the promotion of insulin.Therefore, xylitol can not place of glucose be corrected metabolic disorder, can not reduce blood sugar, glucose in urine, improve clinical symptoms.Clinical practice shows that xylitol can not treat diabetes, and the xylitol overfeeding, and triglycerides raises in the blood, causes coronary atherosclerosis, and therefore, the diabetes patient should not eat xylitol more.
Xylitol is a kind of sweet substance with nutritive value, also is the normal intermediate of human body carbohydate metabolism.The people of a health even do not eat any food that contains xylitol, is also contained the xylitol of 0.03-0.06 milligram/100 milligram in the blood.At occurring in nature, xylitol extensively is present in various fruit, the vegetables, but content is very low.The commodity xylitol is with in the agricultural crops such as corncob, bagasse, makes through deep processing, and be a kind of sweetener of natural health.
The xylitol white crystal, appearance is similar with sucrose, is sweetener the sweetest in the polyalcohol, and flavor is cool, sugariness is equivalent to sucrose, and heat is equivalent to glucose.Being following sweetener, is sucrose and glucose substitute.Xylitol is a white crystal, the appearance and the sense of taste all with sucrose the spitting image of.From food-grade, xylitol has the branch of broad sense and narrow sense.Broad sense is carbohydrate, and narrow sense is polyalcohol.Because xylitol only can slowly be absorbed or part is utilized.Heat is low to be its big characteristics: 2.4 calories of every grams, and than other little carbohydrate 40%.Xylitol since the sixties use with food in.It is a kind of sweetener that welcome by the diabetes patient in some countries.In the U.S.,, be not subjected in the adding food of consumption restriction for some specific purposes can be used as food additives.
The range of application of xylitol: 1, xylitol in vivo metabolism do not need insulin to participate in, blood glucose value is raise, and can eliminate diabetes patient more than three (diuresis, diuresis, many foods), be sweetener, nutritious supplementary pharmaceutical and the auxiliary therapeutical agent of diabetes patient's safety therefore.2, edible xylitol can not cause carious tooth, goes for doing the sweetener of food such as chewing gum, chocolate, hard candy.3, because its unique function eats with other carbohydrate, alcohols mediation, can be used as the sweetener of food with low sugar content.4, xylitol cool taste, freezing back better effects if can be used on the industries such as cold drink, dessert, milk, coffee of the refreshing heart.Also can use at aspects such as health drink, the medicine that wets one's whistle, cough syrups.5,, can be used for the substitute that sucrose is done by family, to prevent the edible diabetes and obesity that too much causes of sucrose for healthy.6, xylitol is a kind of polyalcohol, and the moistening adjustment agent that can be used as toiletries is used, and human body skin is had no stimulation.For example: Cleansing Foam, cosmetic cream, toner etc.7, xylitol has hygroscopicity, preventing caries function, and liquid xylitol has good sweet taste, so can replace glycerine to make pipe tobacco, anti-caries toothpaste, the perfuming of collutory, antifreeze NMF etc.8, liquid xylitol can be used in the accumulator plate manufacturing, stable performance, and operation easily, cost is low, and is better than glycerine.The health benefit of xylitol: 1, sugariness and sucrose are suitable under the normal temperature, and sugariness reaches 1.2 times of sucrose under the low temperature.2, soluble in water, when dissolving, absorb big calorimetric, oral sensation is refrigerant especially when edible.3, do not utilized by the oral cavity bacterium fermentation, the generation of energy bacteria growing inhibiting and acid can prevent carious tooth.4, blood glucose value can not rise behind the edible xylitol.5, biological stability is good.6, good hygroscopicity or the like.
Summary of the invention
The object of the present invention is to provide a kind of bacon multinuts moon cake, it is to be made by following materials of weight proportions:
Gelatinized flour 15-30 part, flour 15-25 part, Huang Ding 10-15 part, bacon 10-15 part, lard stearin 5-8 part, rose 5-8 part, xylitol 5-10 part, SEMEN PINI KORAIENSIS 10-15 part, walnut kernel 3-6 part.
Bacon multinuts moon cake of the present invention is characterized in that it being to be made by following materials of weight proportions:
Gelatinized flour 15-25 part, flour 18-25 part, Huang Ding 12-15 part, bacon 12-15 part, lard stearin 6-8 part, rose 6-8 part, xylitol 6-10 part, SEMEN PINI KORAIENSIS 12-15 part, walnut kernel 4-6 part.
Bacon multinuts moon cake of the present invention is characterized in that it being to be made by following materials of weight proportions:
25 parts of gelatinized flours, 25 parts in flour, 12 parts of Huang Ding, 12 parts in bacon, 8 parts of lard stearins, 8 parts of roses, 10 parts of xylitols, 15 parts of SEMEN PINI KORAIENSISs, 4 parts of walnut kernel
The specific embodiment:
The present invention is described further below in conjunction with embodiment.Embodiment only is to explanation of the present invention, can not be used for limiting the present invention with this.
Embodiment 1
25 parts of gelatinized flours, 25 parts in flour, 12 parts of Huang Ding, 12 parts in bacon, 8 parts of lard stearins, 8 parts of roses, 10 parts of xylitols, 15 parts of SEMEN PINI KORAIENSISs, 4 parts of walnut kernel
Way:
1. wrap crisp leather method greatly: materials are with 5 kilograms of calculating, and per kilogram is done 12 moon cakes.Earlier with cladding furnishing dough.1.6 kilograms of system surface groups, 0.775 kilogram of oil-mixed dough.Short is wrapped into cladding, be pressed into book skin (0.67 centimetre) with the rolling drum surface cane.Be rolled into the circular rule, be cut into 10 by knife, again with the two ends of little base, along incision inwards edge break pinch, press flat one-tenth pie-shaped with palm, just can be faric.
Main points: after short wraps into intracutaneous, roll to roll when approaching too short, too narrow,, influence quality in order to avoid the skin shortcake is inhomogeneous with the face cane.Quality requirement
1. color and luster: the surface is golden yellow glossy, and round edge is pale yellow, and the bottom does not have focal spot.
2. shape: smooth full, be flat cydariform, do not have breach and leak end phenomenon.
3. crisp skin: appearance is complete, and crisp skin is clear not disorderly, does not have stiff skin and sclerderm.
4. endoplasm: skin filling thickness is even, does not have shelling and hollow phenomenon, really expects that the stripping and slicing thickness is suitable.
5. flavour: cake skin crisp pastry has the peculiar taste and the normal fragrance of various filling material, the bitter taste of no rancidity and pericarp or astringent taste.
Embodiment 2 guang-type moon cakes
Guang-type moon cake batching is particular about, and the thin filling of skin is many, tasty, in a great variety, is difficult for brokenly, just carries, and also is easy to preservation, therefore at home with the food products market of the world on well received.Its name of an article generally is to decide with the main component of cake filling, as mixed nuts, golden leg, lotus-seed paste, sweetened bean paste, fine bean mash, jujube paste, shredded coconut stuffing, winter Rong etc.Its raw material is very extensive, as yolk, lime-preserved egg, sausage, roast pork, shredded chicken, Roast duck, dried mushroom, milk powder etc.All can be used as raw material, and be mixed with numerous designs and varieties.
Composition of raw materials cladding: 9.25 kilograms in flour.
Syrup: facework: mix well 0.5 kilogram of egg liquid
Filling material: 1 kilogram in 1.5 kilograms of flour of 5.5 kilograms of sugared roses of 12 kilograms of oil generation of 16 kilograms of red beans of (1) red bean paste moon cake granulated sugar.
(2) 0.1 kilogram of living green onion of 2.5 kilograms of refined salt of 0.25 kilogram of sesame oil of 1 kilogram of five-spice powder of 10.5 kilograms of lards of 3 kilograms of mung bean flours of 15 kilograms of oil generation of fine bean mash moon cake granulated sugar is 1 kilogram.
Preparation method
1. system skin
(1) sugaring slurry: with the ratio of 1 kilogram of white granulated sugar 2 kg of water, boil and dissolve the back and add maltose, boil about 5 minutes (maltose can replace and add when the modulation cladding with citric acid) again.Need deposit after syrup is made 15～20 days, and make sucrose inversion, use after the deliquescing of turning sour.
(2) system skin: flour sieving, place on the platform, central authorities cut open the chest, and pour the syrup that processes into, exchange uniform with buck earlier, drain the oil and mix, and progressively admix flour, mix the back rubbing thoroughly, directly cause cladding soft or hard appropriateness, and surface is bright and clean to get final product.
Main points: 1. syrup, buck, oil generation must be mixed thoroughly, otherwise skin has been understood white point after ripe: 2. will note grasping the buck consumption, easily be roasted into brown at most, influence outward appearance, be difficult to colouring at least; 3. after the cladding modulation, the resting period is unsuitable long.Baking: furnace temperature is generally called 250～280 ℃, toasts approximately just could in 15～20 minutes.Baking is crucial, correctly grasp furnace temperature and time.During the baking soft goods, furnace temperature is lower slightly, and the time is long slightly, and the time of curing that is mixed with living white fat filling in the filling is wanted proper extension.
Embodiment 3
15 parts of gelatinized flours, 18 parts in flour, 12 parts of Huang Ding, 15 parts in bacon, 8 parts of lard stearins, 8 parts of roses, xylitol 6-10 part, 15 parts of SEMEN PINI KORAIENSISs, 4 parts of walnut kernel.
Main points: 1. the blank particle is wanted evenly can not cut about; 2. should add water by cake powder water absorption; When 3. mixing white granulated sugar, earlier all dissolvings; 4. it is crucial frying Rong, notes the duration and degree of heating at any time, crosses Wang Yijiao, and deficiency then look not yellow, must fry with the copper pot, and iron pan can make light filling variable color; 5. down want slow during oil, repeatedly could absorb on a small quantity, otherwise oil, filling separate.
3. faric: earlier with 4 of cake filling and cake skin each minutes, every about 5 kilograms of skins, every about 8 kilograms on filling.40 of skin, filling each minutes.Get the cladding that branch is plucked, press flatly with palm, put filling, close up.Mouth down is put on the platform, and the dry powder that looses slightly is in case sticking die during moulding.
4. moulding: the moon cake green compact of pinching, put into special die, sealing part is pressed reality up, does not make cake Pi Lubian or overflows die orifice.Strike then and take off die, place in the drip pan one by one.
5. facing: the egg that facing is used is beaten even, brushes away dry powder on the cake earlier, brushes very thin one deck egg liquid to increase gloss with spread pen at the cake face again.
6. baking: furnace temperature is generally called 250～280 ℃, toasts approximately just could in 15～20 minutes.Baking is crucial, correctly grasp furnace temperature and time.During the baking soft goods, furnace temperature is lower slightly, and the time is long slightly, and the time of curing that is mixed with living white fat filling in the filling is wanted proper extension.
Quality requirement 1. coloured light: the surface is pale brown or golden yellow light, and egg slurry layer is thin and evenly, does not have pit and bubble, and the bottom circumference does not have Jiao Quan, and round edge should present yellow.Dark as surface color, the round edge color is shallow excessively, presents milky, illustrates that then the filling material contains moisture too high (as sweetened bean paste, jujube paste, lotus-seed paste), and stored for a long time being easy to generate shells and the poison change.2. shape: surface and the little evagination of side round edge, escutcheon is clear, and not shrinkage does not have raw edges, leaks the end, phenomenon such as give the game away, and as protrusion of surface, the center is sagging, and the side round edge is recessed, is to cure not yet done phenomenon.3. crust: soft and not crisp, there is not the tough phenomenon that contracts.4. endoplasm: skin filling thickness is even, does not have shelling and hollow phenomenon.Fruit expects that thickness is suitable, the tangerine cake, and spices such as tangerine peel must be in small, broken bits.5. flavour: the peculiar taste of normal fragrance and various patterns should be arranged, and as using essence, unsuitable overrich is without pungent sensation.
Claims (3)
1. a bacon multinuts moon cake is characterized in that, it is to be made by following materials of weight proportions:
Gelatinized flour 15-30 part, flour 15-25 part, Huang Ding 10-15 part, bacon 10-15 part, lard stearin 5-8 part, rose 5-8 part, xylitol 5-10 part, SEMEN PINI KORAIENSIS 10-15 part, walnut kernel 3-6 part.
2. bacon multinuts moon cake according to claim 1 is characterized in that it being to be made by following materials of weight proportions:
Gelatinized flour 15-25 part, flour 18-25 part, Huang Ding 12-15 part, bacon 12-15 part, lard stearin 6-8 part, rose 6-8 part, xylitol 6-10 part, SEMEN PINI KORAIENSIS 12-15 part, walnut kernel 4-6 part.
3. bacon multinuts moon cake according to claim 1 is characterized in that it being to be made by following materials of weight proportions:
25 parts of gelatinized flours, 25 parts in flour, 12 parts of Huang Ding, 12 parts in bacon, 8 parts of lard stearins, 8 parts of roses, 10 parts of xylitols, 15 parts of SEMEN PINI KORAIENSISs, 4 parts of walnut kernel.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931726A (en) * | 2014-04-30 | 2014-07-23 | 宋子刚 | Donkey-hide gelatin moon cake and making method thereof |
| CN111685147A (en) * | 2019-05-16 | 2020-09-22 | 深圳市霹雳弗莱德贸易有限公司 | Golden-leg five-kernel moon cake and preparation method thereof |
-
2009
- 2009-11-13 CN CN2009102285673A patent/CN102057975A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931726A (en) * | 2014-04-30 | 2014-07-23 | 宋子刚 | Donkey-hide gelatin moon cake and making method thereof |
| CN103931726B (en) * | 2014-04-30 | 2016-03-30 | 宋子刚 | Donkey-hide gelatin moon cake and preparation method thereof |
| CN111685147A (en) * | 2019-05-16 | 2020-09-22 | 深圳市霹雳弗莱德贸易有限公司 | Golden-leg five-kernel moon cake and preparation method thereof |
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Application publication date: 20110518 |