CN102308864A - Konjak dietary fiber moon cake - Google Patents
Konjak dietary fiber moon cake Download PDFInfo
- Publication number
- CN102308864A CN102308864A CN201110320439A CN201110320439A CN102308864A CN 102308864 A CN102308864 A CN 102308864A CN 201110320439 A CN201110320439 A CN 201110320439A CN 201110320439 A CN201110320439 A CN 201110320439A CN 102308864 A CN102308864 A CN 102308864A
- Authority
- CN
- China
- Prior art keywords
- percent
- moon cake
- konjac glucomannan
- water
- dietary fiber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
A konjak dietary fiber moon cake is made of flour, ham, white sugar, xylitol, konjac gum, edible soda ash, maltose, sauce, monosodium glutamate, cooked Dahe black pig lard, Fuyuan trampled pickled vegetable, pure water, sesame, ginger powder and cooking wine, and is characterized in that: in percentage by weight, the components are 42 to 45 percent of flour, 25 to 28 percent of cooked Dahe black pig lard, 1.6 to 2.0 percent of white sugar, 1.6 to 2.0 percent of xylitol, 1.6 to 2.0 percent of konjac gum, 0.15 to 0.22 percent of edible soda ash, 1.0 to 1.5 percent of maltose, 0.8 to 1.2 percent of sauce, 0.5 to 0.8 percent of monosodium glutamate, 12 to 14 percent of cooked Dahe black pig lard, 4.8 to 5.8 percent of Fuyuan trampled pickled vegetable, 0.1 to 0.2 percent of edible salt, 0.2 to 0.5 percent of ginger powder, 0.3 to 0.5 percent of sesame and 0.8 to 1.20 percent of cooking wine for preparing the konjak dietary fiber moon cake. The components are then separately processed, and are respectively made into filling material and wrapper material, the wrapper material is divided into appropriate small pieces for cakes, each small piece is pressed to form a sheet, the filling is wrapped in the sheets, and after baking, the moon cakes are produced.
Description
Technical field
The present invention relates to a kind of Konjak dietary fiber moon cake.
Background technology
Along with the development of society, the raising of modern life level, people require increasingly highly to food, should satisfy on the one hand the requirement of mouthfeel, are of value to healthy on the other hand again.The popular in the market moon cake that contains ham, though the outstanding cake filling of fragrance is main with ham, with sucrose, xylitol etc.The defective that has too greasy, polysaccharide, high heat is difficult to digestion, incompatible middle-aged and old mouthfeels and somagenic need after edible.Secondly, can not surpass 20 days storage period, otherwise oxidized peculiar smell is just arranged.The nutrition health-care functions of konjaku mainly be the performance dietary fiber to the regulating action of nutritional imbalance, at present popular on market, but in edible moon cake, add konjaku and step on the cylinder dish and do not see the pertinent literature report as yet mainly as single diet fiber product.
Summary of the invention
The object of the invention just provides a kind of Konjak dietary fiber moon cake, and the grease that exists in the existing ham mooncake is excessive to solve, the too high adverse effect of bringing to the eater of heat; Accomplished the meat and vegetables collocation; Nutrition is more reasonable; In edible ham mooncake process, just eat the Konjak dietary fiber composition in the stomach and intestine; Utilize the function of the toxin expelling, fat-reducing, defaecation, clean stomach of konjac glucomannan, anti-diabetes, balance salinity, improve the too greasy problem of ham mooncake, prolong the anti-storage time of moon cake simultaneously.
The technical scheme that realizes above-mentioned purpose is:
The Konjak dietary fiber moon cake is stepped on cylinder dish, pure water, sesame, ginger powder, cooking wine with flour, ham, white sugar, xylitol, konjac glucomannan, edible soda ash, maltose, soy sauce, monosodium glutamate, ripe big water ouzel pig lard, natural resources and is processed into, by weight the percentage meter: flour 42-45 in the constituent; Big water ouzel pig ham 25-28, white sugar 1.6-2.0, xylitol 1.6-2.0; Konjac glucomannan 1.6-2.0, edible soda ash 0.15-0.22, maltose 1.0-1.5; Soy sauce 0.8-1.2, monosodium glutamate 0.5-0.8, big water ouzel lard 12-14; Natural resources are stepped on cylinder dish 4.8-5.8, edible salt 0.1-0.2, ginger powder 0.2-0.5; Sesame 0.3-0.5, cooking wine 0.8-1.20 is formulated.
According to such scheme, each composition in the selected constituent, process by following mode:
1, the konjac glucomannan that makes preparation that is ready to capacity earlier becomes 70 ℃ of pure warm water of pasty state, and it is soluble in water to take by weighing the formulation weight konjac glucomannan then, makes konjaku powder fully expand into paste, and konjac glucomannan requires viscosity to be not less than 28000mpa.s.Then the soda ash formulation weight is configured to 3% solution and adds and stick with paste, stir and the alkali lye body was mixed in 5 minutes, it is subsequent use promptly to get the pasty state konjac glucomannan.
2, the natural resources that take by weighing formulation weight are stepped on the cylinder dish and are shredded to the grain of rice 1/3 size, in water, clean 1-2 time subsequent use.
3, taking by weighing the big water ouzel pig of formulation weight high-quality ham, to do meat mud subsequent use.
4, get formulation weight monosodium glutamate, soy sauce, white sugar, xylitol, sesame, ginger powder, cooking wine, step on the cylinder dish and pour in the muddy flesh; The pure water that adds aforementioned 9 kinds of raw material weights 8～12% stirs; Add the 1/3 amount pasty state konjac glucomannan for preparing then and mix stirring; Be stirred to mix till, it is subsequent use to cook filling.
5, cladding is made:, go into to process in the 70 degree boiling water of cake skin humidity aequum and rub into water pasta and short face with the 2/3 amount pasty state konjac glucomannan mixing for preparing with flour, maltose, edible salt, get the lard stearin of aforementioned 3 kinds of raw material weights 15～29% again by formulation weight; Then with in the short bread entry pasta, seal up by flat, on chopping board, sprinkle flour, dough is made the crisp skin of 2.5 cm thicks; Be cut into the crisp skin of bulk by knife single jizi for making dumplings at last and promptly get cladding.
6, with the cake cladding by flat, wrap into subsequent use mooncake filling, seal to make and be equipped with roasting moon cake.
7, will bake moon cake fully and seal, and cover pot cover and cure, roasting 4-6 minute of each face towards being placed down on the pan of warming; Look the two sides and all become golden yellow; Cover pot cover again and cure to the moon cake edge with low baking temperature and be creamy white, the crisp pastry shape occurs, promptly process the Konjak dietary fiber moon cake.
The Konjak dietary fiber moon cake that makes according to technique scheme; Utilize expanded feature and toxin expelling, fat-reducing, defaecation, clean stomach, disease prevention and cure, anti-diabetes, balance salinity, the calcium-enriching function of konjaku powder; Can reduce the salinity of product, reduce salinity, improve the sense of taste and the outward appearance of food; Mouthfeel, elasticity also improve viscosity and soft feeling, reduce the adverse effect of salt pair human body simultaneously.Add konjaku also because of konjaku powder does not contain protein, self just has antiseptic property, increases the shelf-life.Utilize natural resources to step on the cylinder dish and reduce grease, appetizing.Utilize the fine and tender taste, delicious in taste of big water ouzel pig, contain unrighted acid, efficiently solve the prescription problem of product, improve the product sense of taste, production and consumption person's demand preferably.The Konjak dietary fiber moon cake has all added konjac glucomannan (including abundant Konjak dietary fiber) and output and the diverse low oil of traditional mooncake, low sugar, low in calories, high fiber, delicious Konjak dietary fiber moon cake from crust to interior filling.
The specific embodiment
Below provide the specific embodiment of the present invention:
To produce 1000 moon cakes is example, and the prescription percent by weight value scope of each composition is got 44.4 kilograms in flour in the Konjak dietary fiber moon cake constituent that provides according to technical scheme, 26.5 kilograms of big water ouzel pig hams; 1.8 kilograms of white sugar, 1.8 kilograms of xylitols, 1.8 kilograms of konjac glucomannans, 0.2 kilogram of edible soda ash; 1.3 kilograms of maltose, 1 kilogram in soy sauce, 0.7 kilogram of monosodium glutamate; 13.2 kilograms of ripe big water ouzel pig lards, natural resources are stepped on 5.3 kilograms of cylinder dishes, 0.6 kilogram of edible salt; 0.3 kilogram in ginger powder, 0.3 kilogram of sesame, 0.8 kilogram of cooking wine.According to above-mentioned procedure, relevant batching is handled respectively, mix respectively and be deployed into cake filling and cake skin, in the cake skin, wrap into the cake filling, through cure Konjak dietary fiber moon cake of the present invention.Get various compositions in the prescription respectively ready, concrete steps are following:
1, the preliminary treatment of pasty state konjac glucomannan.Be ready to 70 degrees centigrade of water earlier, it is soluble in water to take by weighing the formulation weight konjac glucomannan then, makes the smart glue of konjaku fully expand into paste, and konjac glucomannan requires viscosity to be not less than 28000mpa.s.Then the soda ash formulation weight is configured to 3% solution and adds and stick with paste, stir and the alkali lye body was mixed in 5 minutes promptly to get the pasty state konjac glucomannan.
2, natural resources are stepped on the cylinder dish and shred with cutter, choose natural resources of fine quality step on the cylinder dish by formulation weight in water, clean 1-2 time subsequent use to cleaning.
3, big water ouzel pig ham material choosing and handling.Select for use salting period to be no less than the big water ouzel pig ham of 1 term, take pure lean meat part, it is subsequent use to blend meat mud with machine.
4, the cylinder dish of handling well monosodium glutamate, soy sauce, white sugar, xylitol, sesame, ginger powder, cooking wine, with step 2 of stepping on is poured in the muddy flesh; Adding the 4.0Kg pure water stirs; Add the 1/3 amount pasty state konjac glucomannan prepare then and mix and stir, be stirred to mix till, it is subsequent use to make the cake filling.The cooking wine that uses is the cooking wine of 8 ° of commercially available alcoholic strengths.
5, cladding is made: go into the 2/3 amount pasty state konjac glucomannan that dissolves in 70 ℃ of an amount of warm water with preparing to the lard stearin of getting ready and mix, mix, rub into water pasta and short face in flour, maltose, edible salt being gone into again.Said an amount of warm water is meant that a lard stearin dissolves in warm water after, goes into flour, maltose, edible salt in oil, the water mixed liquid to stir again and integrate the weight that becomes to be fit to the needed warm water of cake skin.Then with in the short bread entry pasta, seal up by flat, on chopping board, sprinkle flour, dough is made the crisp skin of 2.5 cm thicks.Be cut into the crisp skin of bulk by knife 1000 jizi for making dumplings at last and promptly get cladding, said jizi for making dumplings promptly cuts into uniformly a lot of fritters to the bulk face, promptly claims jizi for making dumplings for every.
6, with jizi for making dumplings by flat, wrap into subsequent use mooncake filling, seal to make and be equipped with roasting moon cake.
7, will bake moon cake fully and seal towards being placed down on the pan of warming, cover the pot cover baking, every roasting 4-6 minute; Look the two sides and all be baked into golden yellow; Cover pot cover again and cure to the moon cake edge with low baking temperature and be creamy white, the crisp pastry shape occurs, promptly process the Konjak dietary fiber moon cake and store listing.
The moon cake that obtains does not so add under the condition of any anticorrisive agent, and the maintenance phase reaches 2 months at least.Mainly be to combine place of production konjaku and big water ouzel pig and traditional natural resources to step on cylinder dish resource; Make full use of the peculiar physics and chemistry attribute of konjaku;, big water ouzel pork matter is delicate, delicious in taste; Unrighted acid and natural resources that muscle contains rich in amino acid and higher proportion are stepped on the characteristics of cylinder dish appetizing, prepares a kind of Konjak dietary fiber moon cake with low oil, low sugar, low in calories, high fiber, delicious food.
Natural resources are stepped on cylinder dish manufacture craft: choose the high-quality green vegetables in late fall and winter, whole cold was shone about 3 days, put into big wooden cylinder and pickled with cold water, in wooden cylinder, put one deck green vegetables, was that 95:5 puts into hawthorn in green vegetables of handling well and hawthorn ratio.Compress to pickle with wooden cover and pull the nature airing out to moisture about 20% after 2-3 month, pigtail (type is with the hair pigtail) preservation of ventilating is played in every manual work of green vegetables of natural airing be and step on the cylinder dish.It is to be primary raw material with the high-quality green vegetables that natural resources are stepped on the cylinder dish; Contain abundant plant cellulose; Method for salting is unique, the sweet acid of this product taste, tasty mouthfeel, aromatic flavour, opens flavor and goes to be bored with, and not only can improve a poor appetite, help digest; Can also promote the absorption of human body for ferro element, be the main batching of going with rice or bread.
Claims (2)
1. Konjak dietary fiber moon cake is stepped on cylinder dish, pure water, sesame, ginger powder, cooking wine with flour, ham, white sugar, xylitol, konjac glucomannan, edible soda ash, maltose, soy sauce, monosodium glutamate, ripe big water ouzel pig lard, natural resources and is processed into, and it is characterized in that percentage meter by weight: flour 42-45 in the constituent; Big water ouzel pig ham 25-28, white sugar 1.6-2.0, xylitol 1.6-2.0; Konjac glucomannan 1.6-2.0, edible soda ash 0.15-0.22, maltose 1.0-1.5; Soy sauce 0.8-1.2, monosodium glutamate 0.5-0.8, big water ouzel lard 12-14; Natural resources are stepped on cylinder dish 4.8-5.8, edible salt 0.1-0.2, ginger powder 0.2-0.5; Sesame 0.3-0.5, cooking wine 0.8-1.20 is formulated.
2. Konjak dietary fiber moon cake according to claim 1 is characterized in that each composition in the selected constituent, processes by following mode to obtain:
1, the konjac glucomannan that makes that is ready to capacity earlier becomes 70 ℃ of warm water of pasty state; It is soluble in water to take by weighing the formulation weight konjac glucomannan then; Make konjaku powder fully expand into paste, konjac glucomannan requires viscosity to be not less than 28000mpa.s, again the soda ash of formulation weight is configured to 3% solution and joins in the konjaku adhesive paste; Stir and the alkali lye body was mixed in 5 minutes, it is subsequent use promptly to get the pasty state konjac glucomannan;
2, the natural resources that take by weighing formulation weight are stepped on the cylinder dish and are shredded to the grain of rice 1/3 size, in water, clean 1-2 time subsequent use;
3, taking by weighing the big water ouzel pig of formulation weight high-quality ham, to do meat mud subsequent use;
4, get formulation weight monosodium glutamate, soy sauce, white sugar, xylitol, sesame, ginger powder, cooking wine, step on the cylinder dish and pour in the muddy flesh; The pure water that adds aforementioned 9 kinds of raw material weights 8～12% stirs; Add the 1/3 amount pasty state konjac glucomannan for preparing then and mix stirring; Be stirred to mix till, it is subsequent use to cook filling;
5, cladding is made: the 70 degree boiling water of flour, maltose, edible salt, lard stearin adding adaptation aforementioned base materials being processed cake skin humidity requirement by formulation weight mix water pasta and the short face rubbed into the 2/3 amount pasty state konjac glucomannan for preparing; Then with in the short bread entry pasta, seal up by flat, on chopping board, sprinkle flour, dough is made the crisp skin of 2.5 cm thicks, be cut into the crisp skin of bulk by knife single jizi for making dumplings at last and promptly get cladding;
6, with the cake cladding by flat, wrap into subsequent use mooncake filling, seal to make and be equipped with roasting moon cake;
7, will bake moon cake fully and seal, cover the pot cover baking, roasting 4-6 minute of each face towards being placed down on the pan of warming; Look the two sides and all become golden yellow; Cover pot cover again and cure to the moon cake edge with low baking temperature and be creamy white, the crisp pastry shape occurs, promptly process the Konjak dietary fiber moon cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103204399A CN102308864B (en) | 2011-10-20 | 2011-10-20 | Konjak dietary fiber moon cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103204399A CN102308864B (en) | 2011-10-20 | 2011-10-20 | Konjak dietary fiber moon cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102308864A true CN102308864A (en) | 2012-01-11 |
| CN102308864B CN102308864B (en) | 2013-01-16 |
Family
ID=45422732
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103204399A Active CN102308864B (en) | 2011-10-20 | 2011-10-20 | Konjak dietary fiber moon cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102308864B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103988871A (en) * | 2013-02-20 | 2014-08-20 | 周涛 | Health care mooncake and preservative and fresh-keeping box structure thereof |
| CN104430774A (en) * | 2014-12-19 | 2015-03-25 | 董斌 | Multilayer crispy mooncake and making method thereof |
| CN103875779B (en) * | 2014-04-13 | 2015-05-13 | 陈铭 | Sucrose-free miracle fruit moon cake |
| CN106070474A (en) * | 2016-08-18 | 2016-11-09 | 广南亿安食品有限公司 | The formula of a kind of fresh pork moon cake and production technology thereof |
| CN106720069A (en) * | 2017-01-03 | 2017-05-31 | 云南富源金田原农产品开发有限责任公司 | A kind of Konjak dietary fiber bitter buckwheat cake and its processing technology |
| CN106720067A (en) * | 2016-12-19 | 2017-05-31 | 云南富源金田原农产品开发有限责任公司 | A kind of Konjak dietary fiber crisp short cakes with sesame and preparation method thereof |
| CN109042799A (en) * | 2018-10-24 | 2018-12-21 | 富源县金地魔芋种业有限公司 | A kind of konjaku ham mooncake and its manufacture craft |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101061811A (en) * | 2006-04-25 | 2007-10-31 | 洛阳市维尔康食品有限责任公司 | High fibre mooncake and its production process |
-
2011
- 2011-10-20 CN CN2011103204399A patent/CN102308864B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101061811A (en) * | 2006-04-25 | 2007-10-31 | 洛阳市维尔康食品有限责任公司 | High fibre mooncake and its production process |
Non-Patent Citations (3)
| Title |
|---|
| 李雪莲，黄立新: "低糖魔芋月饼馅料的开发及制作", 《食品工业科技》, no. 8, 31 December 2007 (2007-12-31), pages 132 - 134 * |
| 李雪莲，黄立新: "保健素食低糖月饼的制作", 《食品工业》, no. 6, 31 December 2006 (2006-12-31), pages 14 - 15 * |
| 金锋: "低糖玫瑰月饼的研制", 《江苏调味副食品》, vol. 26, no. 3, 31 December 2009 (2009-12-31), pages 8 - 10 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103988871A (en) * | 2013-02-20 | 2014-08-20 | 周涛 | Health care mooncake and preservative and fresh-keeping box structure thereof |
| CN103875779B (en) * | 2014-04-13 | 2015-05-13 | 陈铭 | Sucrose-free miracle fruit moon cake |
| CN104430774A (en) * | 2014-12-19 | 2015-03-25 | 董斌 | Multilayer crispy mooncake and making method thereof |
| CN106070474A (en) * | 2016-08-18 | 2016-11-09 | 广南亿安食品有限公司 | The formula of a kind of fresh pork moon cake and production technology thereof |
| CN106720067A (en) * | 2016-12-19 | 2017-05-31 | 云南富源金田原农产品开发有限责任公司 | A kind of Konjak dietary fiber crisp short cakes with sesame and preparation method thereof |
| CN106720069A (en) * | 2017-01-03 | 2017-05-31 | 云南富源金田原农产品开发有限责任公司 | A kind of Konjak dietary fiber bitter buckwheat cake and its processing technology |
| CN109042799A (en) * | 2018-10-24 | 2018-12-21 | 富源县金地魔芋种业有限公司 | A kind of konjaku ham mooncake and its manufacture craft |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102308864B (en) | 2013-01-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102308864B (en) | Konjak dietary fiber moon cake | |
| CN102894039A (en) | Fruit pie and making method thereof | |
| CN102422855A (en) | Kelp paste cake | |
| CN105581249A (en) | Purple sweet potato and dried meat floss rice crusts and preparation method thereof | |
| CN105851186A (en) | Moon cake with Maca and Yunnan ham and making method thereof | |
| CN102630719A (en) | Preserved vegetable flaky pastry and production method thereof | |
| CN107625052A (en) | A kind of red bean smears tea snowy mooncakes and preparation method thereof | |
| CN104472644A (en) | Yunnan ham sparassis crispa mooncake and processing method thereof | |
| CN104855482B (en) | A kind of lotus rhizome glutinous rice filling moon cake and preparation method thereof | |
| JP3014040B2 (en) | Dietary fiber bread and method for producing the same | |
| KR101215890B1 (en) | manufacturing method of steamed-burn bread and walnut cake using barley and squash | |
| CN103504181A (en) | Pumpkin bun and preparation method thereof | |
| CN105685171A (en) | Rice flour cookie made from potatoes and processing method thereof | |
| KR101141518B1 (en) | Baking recipe of bean-jam bun and the manufacturing method of that | |
| CN104381406A (en) | Delicious leisure biscuit and preparation method thereof | |
| KR100512923B1 (en) | A dumpling by using ground fish-meat and the process for preparation thereof | |
| KR20140008742A (en) | Fish cake product with glutinous rice cake in core and method for producing the same | |
| JPH09154528A (en) | Food containing konjak powder | |
| CN102239897A (en) | Moon cake with ficus carica and mulberry and preparation method thereof | |
| KR20210073970A (en) | Manufacture method for bread using Allium fistulosumL | |
| CN111000133A (en) | Nut fat-reducing noodles and preparation method thereof | |
| CN108402138A (en) | A kind of walnut chocolate-coffee biscuit and preparation method thereof | |
| CN109043317A (en) | A kind of low sugar yacon rice dumpling | |
| KR101659430B1 (en) | Method of rice cake for rice cake soup | |
| CN105961559A (en) | Salty fish scale and oat biscuits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |