CN102870849A - Sweet pomelo moon cake and fabrication method of sweet pomelo moon cake - Google Patents
Sweet pomelo moon cake and fabrication method of sweet pomelo moon cake Download PDFInfo
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- CN102870849A CN102870849A CN2012103248527A CN201210324852A CN102870849A CN 102870849 A CN102870849 A CN 102870849A CN 2012103248527 A CN2012103248527 A CN 2012103248527A CN 201210324852 A CN201210324852 A CN 201210324852A CN 102870849 A CN102870849 A CN 102870849A
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- shaddock
- moon cake
- granulated sugar
- white granulated
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Abstract
The invention relates to a sweet pomelo moon cake which comprises a wrapper material and a filling material. The sweet pomelo moon cake is characterized in that the filling material comprises the following raw materials in parts by weight part: 20-30 parts of pomelo juice, 15-25 parts of pomelo peel, 15-25 parts of white gourd, 3-7 parts of white granulated sugar and 3-7 parts of peanut oil; and the wrapper material comprises the following raw materials in parts by weight: 10-20 parts of fine flour, 2-4 parts of peanut oil and 1-3 parts of white granulated sugar. According to the sweet pomelo moon cake, nutritive ingredients of a pomelo and specific fragrance of the fresh pomelo are maintained basically.
Description
Technical field:
The present invention relates to food, especially a kind of fragrant shaddock moon cake and preparation method thereof.
Background technology:
Moon cake with a long history, of a great variety, but a moon cake with Rong County, Guangxi characteristic up to the present also do not had.
Summary of the invention:
The object of the present invention is to provide a kind of fragrant shaddock moon cake that extremely has the Guangxi characteristic.
For reaching described purpose technical scheme of the present invention be:
A kind of fragrant shaddock moon cake, it comprises cladding and fillings, the weight portion that it is characterized in that the various raw material proportionings of described fillings is: shaddock juice 20～30, shaddock ped 15～25, wax gourd 15～25, white granulated sugar 3～7, peanut oil 3～7, the various raw material proportionings of described cladding weight portion be: refined flour 10～20, peanut oil 2～4, white granulated sugar 1～3.
The weight portion of the various raw material proportionings of described fillings is preferably: shaddock juice 25, shaddock ped 20, wax gourd 20, white granulated sugar 5, peanut oil 5, the weight portion of the various raw material proportionings of described cladding is preferably: refined flour 15, peanut oil 3, white granulated sugar 2.
A kind of various raw material preparation methods of fragrant shaddock moon cake fillings are as follows:
Shaddock juice: with bright shaddock → peeling → squeezing → thin liquid filtration → pressure cooker concentrated (concentration 30%) → cooling → packing refrigeration;
Shaddock ped: the shaddock ped → 2 hours → cold water flush of epidermis → poach of pruning → put in proportion 30% white granulated sugar boiling → oven dry (water content 25%) → cooling → broken kernel → packing refrigeration;
Candied melon: capsule → put in proportion 50% white granulated sugar boiling 2 hours → oven dry (water content 25%) → cooling → broken kernel → packing refrigeration is gone in the wax gourd → epidermis → stripping and slicing of pruning.
Fragrant shaddock moon cake of the present invention has kept the nutritional labeling of shaddock and the distinctive fragrance of shaddock fresh fruit substantially.
The specific embodiment:
A kind of fragrant shaddock moon cake, it comprises cladding and fillings, wherein, the weight portion of the various raw material proportionings of described fillings is: shaddock juice 20～30, shaddock ped 15～25, wax gourd 15～25, white granulated sugar 3～7, peanut oil 3～7, the weight portion of the various raw material proportionings of described cladding is: refined flour 10～20, peanut oil 2～4, white granulated sugar 1～3.
The manufacture craft of fragrant shaddock moon cake is as follows:
A, take by weighing shaddock juice 25, shaddock ped 20, wax gourd 20, white granulated sugar 5, peanut oil 5 by the weight portion of various raw materials, through stirring fragrant shaddock moon cake fillings.
B, take by weighing refined flour 15, peanut oil 3, white granulated sugar 2 by the weight portion of various raw materials and add suitable quantity of water and make the cake skin.
C, faric, moulding, baking 10 minutes, sweep egg, baking 10 minutes, cold and freeze rear packing and be finished product.
Claims (3)
1. fragrant shaddock moon cake, it comprises cladding and fillings, it is characterized in that, the weight portion of the various raw material proportionings of described fillings is: shaddock juice 20～30, shaddock ped 15～25, wax gourd 15～25, white granulated sugar 3～7, peanut oil 3～7, the weight portion of the various raw material proportionings of described cladding is: refined flour 10～20, peanut oil 2～4, white granulated sugar 1～3.
2. fragrant shaddock moon cake as claimed in claim 1, it is characterized in that, the weight portion of the various raw material proportionings of described fillings is: shaddock juice 25, shaddock ped 20, wax gourd 20, white granulated sugar 5, peanut oil 5, the weight portion of the various raw material proportionings of described cladding is: refined flour 15, peanut oil 3, white granulated sugar 2.
3. the fillings preparation method of a fragrant shaddock moon cake is characterized in that, the various raw material preparation methods of described fillings are as follows:
Shaddock juice: with bright shaddock → peeling → squeezing → thin liquid filtration → pressure cooker concentrated (concentration 30%) → cooling → packing refrigeration;
Shaddock ped: the shaddock ped → 2 hours → cold water flush of epidermis → poach of pruning → put in proportion 30% white granulated sugar boiling → oven dry (water content 25%) → cooling → broken kernel → packing refrigeration;
Candied melon: capsule → put in proportion 50% white granulated sugar boiling 2 hours → oven dry (water content 25%) → cooling → broken kernel → packing refrigeration is gone in the wax gourd → epidermis → stripping and slicing of pruning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103248527A CN102870849A (en) | 2012-09-04 | 2012-09-04 | Sweet pomelo moon cake and fabrication method of sweet pomelo moon cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103248527A CN102870849A (en) | 2012-09-04 | 2012-09-04 | Sweet pomelo moon cake and fabrication method of sweet pomelo moon cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102870849A true CN102870849A (en) | 2013-01-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103248527A Pending CN102870849A (en) | 2012-09-04 | 2012-09-04 | Sweet pomelo moon cake and fabrication method of sweet pomelo moon cake |
Country Status (1)
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| CN (1) | CN102870849A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652587A (en) * | 2013-12-03 | 2014-03-26 | 广东祯州集团有限公司 | Making method of litchi snow skin moon cake |
| CN103749619A (en) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | Blessing cake and preparation method thereof |
| CN104509564A (en) * | 2013-09-27 | 2015-04-15 | 张政 | Biscuit with grapefruit taste |
| CN106804670A (en) * | 2016-12-22 | 2017-06-09 | 重庆三峡学院 | A kind of shaddock ped dessert fillings and its crisp short cakes with sesame |
| CN109247369A (en) * | 2018-10-10 | 2019-01-22 | 广东科贸职业学院 | A kind of jam type moon cake bakes the preparation method of fillings |
| CN110178869A (en) * | 2019-04-28 | 2019-08-30 | 房天军 | A kind of shaddock fiber crops cake production method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1332982A (en) * | 2001-05-23 | 2002-01-30 | 刘贵权 | Hot pepper filling for moon cake and preparation method thereof |
| CN101897354A (en) * | 2010-07-26 | 2010-12-01 | 江门丽宫国际食品有限公司 | Method for making tangerine peel and winter melon paste moon cake |
| CN102613509A (en) * | 2012-04-24 | 2012-08-01 | 王娟 | Grapefruit flesh and peel mixed stuffing |
-
2012
- 2012-09-04 CN CN2012103248527A patent/CN102870849A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1332982A (en) * | 2001-05-23 | 2002-01-30 | 刘贵权 | Hot pepper filling for moon cake and preparation method thereof |
| CN101897354A (en) * | 2010-07-26 | 2010-12-01 | 江门丽宫国际食品有限公司 | Method for making tangerine peel and winter melon paste moon cake |
| CN102613509A (en) * | 2012-04-24 | 2012-08-01 | 王娟 | Grapefruit flesh and peel mixed stuffing |
Non-Patent Citations (1)
| Title |
|---|
| 曾洁: "《月饼生产工艺与配方》", 30 June 2009, 中国轻工业出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509564A (en) * | 2013-09-27 | 2015-04-15 | 张政 | Biscuit with grapefruit taste |
| CN103652587A (en) * | 2013-12-03 | 2014-03-26 | 广东祯州集团有限公司 | Making method of litchi snow skin moon cake |
| CN103749619A (en) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | Blessing cake and preparation method thereof |
| CN103749619B (en) * | 2013-12-05 | 2015-07-29 | 福建南海食品有限公司 | Good fortune cake and preparation method thereof |
| CN106804670A (en) * | 2016-12-22 | 2017-06-09 | 重庆三峡学院 | A kind of shaddock ped dessert fillings and its crisp short cakes with sesame |
| CN109247369A (en) * | 2018-10-10 | 2019-01-22 | 广东科贸职业学院 | A kind of jam type moon cake bakes the preparation method of fillings |
| CN110178869A (en) * | 2019-04-28 | 2019-08-30 | 房天军 | A kind of shaddock fiber crops cake production method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130116 |