CN103125571A - Manufacturing method of freezing Yunnan-type yun-tui mooncake - Google Patents
Manufacturing method of freezing Yunnan-type yun-tui mooncake Download PDFInfo
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- CN103125571A CN103125571A CN2013100858677A CN201310085867A CN103125571A CN 103125571 A CN103125571 A CN 103125571A CN 2013100858677 A CN2013100858677 A CN 2013100858677A CN 201310085867 A CN201310085867 A CN 201310085867A CN 103125571 A CN103125571 A CN 103125571A
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- 238000007710 freezing Methods 0.000 title claims abstract description 31
- 230000008014 freezing Effects 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000010257 thawing Methods 0.000 claims abstract description 7
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims abstract description 6
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims abstract description 6
- 239000001099 ammonium carbonate Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 19
- 241000220317 Rosa Species 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 9
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 6
- 229940083466 soybean lecithin Drugs 0.000 claims description 6
- 210000003205 muscle Anatomy 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 4
- 108010068370 Glutens Proteins 0.000 abstract description 3
- 235000021312 gluten Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 239000010699 lard oil Substances 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000013078 crystal Substances 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000002950 deficient Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Disclosed is a manufacturing method of a freezing Yunnan-type yun-tui mooncake. The manufacturing method of the freezing Yunnan-type yun-tui mooncake includes a step of making cake surfaces, a step of making cake fillings, a step of making a raw cake, a step of freezing and thawing the raw cake and a step of baking the raw cake. The step of making the cake surfaces comprises that 30-35 parts of high gluten flour and/or 28-33 parts of medium strength flour, 5-7 parts of sugar, 2.5-3 parts of honey, 8-13 parts of water, 2-4 parts of eggs, 0.05-0.1 parts of edible ammonium bicarbonate and 0.03-0.04 parts of salt are stirred to the degree of producing the rib. 33-38 parts of lard oil and 0.08-0.11 part of soya bean lecithin are added and blended uniformly. According to the manufacturing method of the freezing Yunnan-type yun-tui mooncake, the cake surfaces are good in extension. The required method of the Yunnan-type yun-tui mooncake manufacturing technology can be achieved in the change range of the frozen extension. The fillings of the Yunnan-type yun-tui mooncake are no longer exposed and out of shape after the Yunnan-type yun-tui mooncake is frozen. The manufacturing method of the freezing Yunnan-type yun-tui mooncake is simple and convenient to implement.
Description
Technical field
The present invention relates to the preparation method of a kind of freezing Yunnan formula moon cake stuffed with Yunnan ham.
Background technology
The Yunnan formula moon cake stuffed with Yunnan ham in Yunnan has following characteristics: 1. it is traditional, must pure making by hand, and can't automation, industrialized mass production; Frangible, can't transport for long-distance, can not keep the feeling of freshness that sense organ is intact, keep original mouthfeel and moon cake after transportation; 3. Yunnan formula moon cake stuffed with Yunnan ham is the moon cake of tool Yunnan characteristic, and its crisp-fried is tender and crisp, and after oil return, crisp-fried is pliable and tough, mouthfeel is unique.
At present, have following defective in the manufacturing process of Yunnan formula moon cake stuffed with Yunnan ham: the moisture in moon cake can form ice crystal, and after ice crystal increased, the ductility of cake skin tissue can change, and elastic modelling quantity is damaged; When curing, moon cake will be given the game away, is out of shape, and affects yield rate.
Summary of the invention
The invention provides a kind of ductility better, and can reach in the excursion of freezing rear ductility the method that Yunnan formula moon cake stuffed with Yunnan ham manufacture craft requires, this kind preparation method can make Yunnan formula moon cake stuffed with Yunnan ham no longer give the game away, be out of shape after freezing, and is easy to implement.Technical scheme of the present invention is as follows:
The preparation method of a kind of freezing Yunnan formula moon cake stuffed with Yunnan ham comprises step, the step of making the cake filling, the step of making living cake of making the cake skin, carries out freezing and the step of thawing and the step of curing living cake to living cake,
The step of described making cake skin comprises: high-strength flour 30-35 part and/or medium strength flour 28-33 part, sugared 5-7 part, honey 2.5-3 part, water 8-13 part, egg 2-4 part, edible ammonium bicarbonate 0.05-0.1 part and salt 0.03-0.04 part have been stirred to muscle, add lard 33-38 part and soybean lecithin 0.08-0.11 part, mix, place 40-50min, be rubbed into strip, be cut into every and be the dough of 0.057-0.061kg, make ellipse or circular cake skin, place standby;
The step of described making cake filling comprises: the ham 50-70 part that cooks is cut into the bulk of 0.7mm ± 0.1mm, then puts into honey 0.5-1 part, sugared 25-30 part, the flour 6-10 part that cooks and lard 1-2 part, and stir after the ham piece mixes;
With fillings of every cake suitcase of making, do circular living cake, be placed in baking tray;
The living cake of making is put into temperature be the freezing 24h-72h of freezer of-18 ℃ in 30min, take out, thaw in insulating box, 30 ℃ of the temperature of thawing, the 45min that thaws takes out, and is to be baked;
Described oven temperatures of curing living cake is controlled at 210 ℃ ± 10 ℃, and stoving time is 15-16min.
During described making cake skin, lard adopts the refining of show condition oil and through the cellar for storing things system of at least 180 days, stores that in process processed, temperature is controlled between 8-12 ℃, and humidity is controlled between 70%-75%.
When described cake filling is made, also add rose paste 0.5-1 weight portion in raw material.Described rose paste is preferably stored rose paste processed.
Adopt preparation method of the present invention, salt and egg are arranged in the raw material due to the cake skin, allow cake skin energeticallyer road, elastic force is arranged; In addition, add in the cake skin lard and soybean lecithin can change the cake skin rheological properties, extend stabilization time, allow it existingly increase muscle and anti-gentle effect.Phosphatide can also be strengthened the interaction between lipid and protein, can make the emulsification of grease part, by emulsification grease easily absorbed by gluten, gluten is organized more careful and flexible, improved the gas of holding of freezing cake skin, thereby strengthened ductility.
By experiment repeatedly, the applicant draws following data:
1, get the cake skin of the art routine, by-18 ℃ of freezing 24h, then take out cake skin 50g, stretch by farinograph, stretching time is 90min, and the length during fracture is 19.7cm ± 0.5cm;
2, get the moon cake cake skin 50g that the present invention makes, stretch by farinograph before freezing, stretching time is 90min, and the length during fracture is 29.5cm ± 0.5cm;
3, get the cake skin that the present invention makes, by-18 ℃ of freezing 24h, then take out cake skin 50g, stretch by farinograph, time 90min, the length during fracture is 28.2cm ± 0.5cm.
Receiving above experiment can find out, the ductility of freezing Yunnan of the present invention formula moon cake stuffed with Yunnan ham cake skin is significantly better than the common cake skin of the art, and the variation of freezing front and back cake skin ductility is little, and its excursion meets the requirement of freezing Yunnan formula moon cake stuffed with Yunnan ham manufacture craft.
Due to the grease that has increased the cake filling and the content of ham, reduce simultaneously sugar part of cake filling, make the cake filling have more plasticity, the convenient shaping.
The specific embodiment
Embodiment 1
1, the making step of cake skin
Get high-strength flour 30kg, medium strength flour 28kg, sugared 5kg, honey 2.5kg, water 8kg, egg 2kg, edible ammonium bicarbonate 0.05kg, salt 0.03kg have been stirred to muscle, add lard 33kg, soybean lecithin 0.08kg. to mix, place 45min, be rubbed into strip, be cut into every for the dough of 0.057-0.061kg, be twisted into ellipse or circular cake skin, place standby.
The preferred show condition oil of lard is refined and through storing the lard of system at least 180 days, is stored and control 8-12 ℃ of temperature in process processed, and humidity is between 70%-75%.
2, the making step of cake filling
The ham 50kg that cooks is cut into the bulk of 0.7mm ± 0.1mm, then puts into honey 0.5kg, sugared 25kg, the flour 6kg that cooks and lard 1kg, and stir after the ham piece mixes, the fillings of making each 0.05-0.055kg is standby.
3, the making step of living cake
Do circular living cake with fillings of every cake suitcase of making, be placed in baking tray 15, every dish.
4, living cake is carried out step freezing and that thaw
The living cake of making is put into temperature immediately be the freezing 62h of freezer of-18 ℃ in 30min, take out, thaw in insulating box, 30 ℃ of the temperature of thawing, the 45min that thaws takes out, and is to be baked after taking out.
5, baking step
Oven temperatures is 210 ℃ ± 10 ℃, and stoving time is 15-16min.Be brownish red to cake skin outward appearance, it is golden yellow that the bottom is.Come out of the stove, cooling, the sterilization after, can pack.
Embodiment 2
1, the making step of cake skin
Get high-strength flour 35kg, medium strength flour 33kg, sugared 7kg, honey 3kg, water 13kg, egg 4kg, edible ammonium bicarbonate 0.1kg, salt 0.04kg have been stirred to muscle, add lard 38kg, soybean lecithin 0.11kg. to mix, place 50min, be rubbed into strip, be cut into every for the dough of 0.057-0.061kg, be twisted into ellipse or circle, place standby.
Lard adopts the refining of show condition oil and through storing the lard of system in 280 days, stores and control 8-12 ℃ of temperature in process processed, and humidity is between 70%-75%.
2, the making step of cake filling
The ham 70kg that cooks is cut into the bulk of 0.7mm ± 0.1mm, then puts into honey 1kg, sugared 30kg, the flour 10kg that cooks, lard 2kg, rose paste 1kg and stir after the ham piece mixes, the fillings of making each 0.050-0.055kg is standby.
Rose paste is preferably stored rose paste processed in above-mentioned raw materials.
3, the making step of living cake
Do circular living cake with fillings of every cake suitcase of making, be placed in baking tray 15, every dish.
4, living cake is carried out step freezing and that thaw
The living cake of making is put into temperature immediately be the freezing 27h of freezer of-18 ℃ in 30min, take out, thaw in insulating box, 30 ℃ of the temperature of thawing, the 45min that thaws takes out, and is to be baked.
5, baking step
Oven temperatures is 210 ℃ ± 10 ℃, and stoving time is 15-16min.Be brownish red to cake skin outward appearance, it is golden yellow that the bottom is, and comes out of the stove, after cooling, sterilization, can pack.
Embodiment 3
1, the making step of cake skin
Get medium strength flour 58kg, sugared 5kg, honey 2.5kg, water 8kg, egg 2kg, edible ammonium bicarbonate 0.05kg, salt 0.03kg, lard 33kg, soybean lecithin 0.08kg. mixes, place 40min, be rubbed into strip, be cut into every for the dough of 0.057-0.061kg, be twisted into the oval or circular of long 12-13cm, wide 4-4.5cm, sprinkle flour and it is folded into four fold or five foldings, namely make the cake skin, place standby.
Lard adopts the refining of show condition oil and through storing the lard of system in 360 days, stores and control 8-12 ℃ of temperature in process processed, and humidity is between 70%-75%.
2. the making step of cake filling
The ham 60kg that cooks is cut into the bulk of 0.7mm ± 0.1mm, then puts into honey 0.5kg, sugared 25kg, the flour 6kg that cooks, rose paste 0.5kg and lard 1kg and stir, the fillings of making each 0.050-0.055kg is standby.
Rose paste is preferably stored rose paste processed.
3 other steps
Do circular with fillings of above-mentioned every cake suitcase, be placed in baking tray, 24, every dish is put into immediately temperature and is the freezing 32h of freezer of-18 ℃, taking-up in 30min, thaw in insulating box, 30 ℃ of the temperature of thawing, the 45min that thaws takes out, and is to be baked, oven temperatures is 210 ℃ ± 10 ℃, and stoving time is 15-16min.Be brownish red to cake skin outward appearance, it is golden yellow that the bottom is, and comes out of the stove, and cooling sterilization can be packed.
Claims (4)
1. the preparation method of a freezing Yunnan formula moon cake stuffed with Yunnan ham, it is characterized in that, comprise the step of making the cake skin, make the step of cake filling, make the step of living cake, carry out freezing and step that thaw to living cake, and the step of curing living cake, the step of described making cake skin comprises: with high-strength flour 30-35 part and/or medium strength flour 28-33 part, sugar 5-7 part, honey 2.5-3 part, water 8-13 part, egg 2-4 part, edible ammonium bicarbonate 0.05-0.1 part and salt 0.03-0.04 part have been stirred to muscle, add lard 33-38 part and soybean lecithin 0.08-0.11 part, mix, place 40-50min, be rubbed into strip, be cut into every for the dough of 0.057-0.061kg, make ellipse or circular cake skin, place standby,
The step of described making cake filling comprises: the ham 50-70 part that cooks is cut into the bulk of 0.7mm ± 0.1mm, then puts into honey 0.5-1 part, sugared 25-30 part, the flour 6-10 part that cooks and lard 1-2 part, and stir after the ham piece mixes;
With fillings of every cake suitcase of making, do circular living cake, be placed in baking tray;
The living cake of making is put into temperature be the freezing 24h-72h of freezer of-18 ℃ in 30min, take out, thaw in insulating box, 30 ℃ of the temperature of thawing, the 45min that thaws takes out, and is to be baked;
Described oven temperatures of curing living cake is controlled at 210 ℃ ± 10 ℃, and stoving time is 15-16min.
2. the preparation method of freezing Yunnan according to claim 1 formula moon cake stuffed with Yunnan ham, when it is characterized in that described making cake skin, lard adopts the refining of show condition oil and through the cellar for storing things system of at least 180 days, stores that in process processed, temperature is controlled between 8-12 ℃, and humidity is controlled between 70%-75%.
3. the preparation method of freezing Yunnan according to claim 1 formula moon cake stuffed with Yunnan ham, is characterized in that, during the making step of described cake filling, also adds rose paste 0.5-1 weight portion in raw material.
4. the preparation method of freezing Yunnan according to claim 3 formula moon cake stuffed with Yunnan ham, it is characterized in that: described rose paste is cellar for storing things rose paste processed.
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| CN201310085867.7A CN103125571B (en) | 2013-03-18 | 2013-03-18 | Manufacturing method of freezing Yunnan-type yun-tui mooncake |
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| CN201310085867.7A CN103125571B (en) | 2013-03-18 | 2013-03-18 | Manufacturing method of freezing Yunnan-type yun-tui mooncake |
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| CN103125571B CN103125571B (en) | 2014-07-02 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103329982A (en) * | 2013-07-17 | 2013-10-02 | 徐州永发食品有限公司 | Processing method of high-calcium ham stuffing moon cake |
| CN104137872A (en) * | 2014-07-11 | 2014-11-12 | 昆明市喜庆红联食品厂 | Goose oil moon cake making method |
| CN104472644A (en) * | 2015-01-04 | 2015-04-01 | 通海康美食品有限公司 | Yunnan ham sparassis crispa mooncake and processing method thereof |
| CN105248549A (en) * | 2015-10-30 | 2016-01-20 | 宣威市海汇食品有限责任公司 | Pineapple rose moon cake and production method thereof |
| CN108812811A (en) * | 2018-08-22 | 2018-11-16 | 威宁县品鲜食品有限公司 | A kind of ham mooncake and preparation method thereof |
| CN108850092A (en) * | 2018-09-14 | 2018-11-23 | 柳州市盛景科技有限公司 | A kind of coconut palm slurry durian moon cake and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103329982A (en) * | 2013-07-17 | 2013-10-02 | 徐州永发食品有限公司 | Processing method of high-calcium ham stuffing moon cake |
| CN104137872A (en) * | 2014-07-11 | 2014-11-12 | 昆明市喜庆红联食品厂 | Goose oil moon cake making method |
| CN104472644A (en) * | 2015-01-04 | 2015-04-01 | 通海康美食品有限公司 | Yunnan ham sparassis crispa mooncake and processing method thereof |
| CN105248549A (en) * | 2015-10-30 | 2016-01-20 | 宣威市海汇食品有限责任公司 | Pineapple rose moon cake and production method thereof |
| CN108812811A (en) * | 2018-08-22 | 2018-11-16 | 威宁县品鲜食品有限公司 | A kind of ham mooncake and preparation method thereof |
| CN108850092A (en) * | 2018-09-14 | 2018-11-23 | 柳州市盛景科技有限公司 | A kind of coconut palm slurry durian moon cake and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN103125571B (en) | 2014-07-02 |
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Application publication date: 20130605 Assignee: Yunnan Tonghai Sibeijia Food Co., Ltd. Assignor: Pu Ji Contract record no.: 2016530000016 Denomination of invention: Manufacturing method of freezing Yunnan-type yun-tui mooncake Granted publication date: 20140702 License type: Exclusive License Record date: 20160905 |
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Effective date of registration: 20160926 Address after: 652701, Yunnan City, Yuxi Province Song Yun County, Shun Pui Pui Food Co., Ltd. Patentee after: Yunnan Tonghai Sibeijia Food Co., Ltd. Address before: 652700, Yunnan City, Yuxi Province Song Yun County, Shun Pui Pui Food Co., Ltd. Patentee before: Pu Ji |