CN103250765A - Giant salamander moon cake and manufacturing method thereof - Google Patents
Giant salamander moon cake and manufacturing method thereof Download PDFInfo
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- CN103250765A CN103250765A CN2013101733359A CN201310173335A CN103250765A CN 103250765 A CN103250765 A CN 103250765A CN 2013101733359 A CN2013101733359 A CN 2013101733359A CN 201310173335 A CN201310173335 A CN 201310173335A CN 103250765 A CN103250765 A CN 103250765A
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Abstract
The invention provides a giant salamander moon cake and a manufacturing method thereof. The giant salamander moon cake comprises a crust and fillings. The fillings are prepared by the following raw materials, by weight, 120-160 parts of flour, 50-80 parts of walnuts, 40-50 parts of melon seeds, 40-50 parts of coconut, 20-30 parts of pine nuts, 80-100 parts of lotus seed paste, 100-150 parts of giant salamander meat, 40-60 parts of giant salamander oil, 2-3 parts of salt, 80-120 parts of moon cake syrup and 80-120 parts of clear water. The manufacturing method for the fillings includes the steps of blending the walnuts, the melon seeds, the coconut, the pine nuts, the lotus seed paste, the giant salamander meat, the salt and the moon cake syrup, adding the giant salamander oil and the clear water, evenly stirring the mixtures, spreading the mixtures on an operating platform, sprinkling the flour, and then carrying out even stirring. Giant salamanders are adopted as the main ingredient through special process and formula to manufacture the giant salamander moon cake. The giant salamander moon cake is smooth and clean in appearance, fragrant and fleshy in taste, fatty but not greasy, not prone to desiccation and deterioration, and capable of effectively supplementing various types of unsaturated fatty acid needed by human bodies if people often eat, and plays a good assisting function in enhancing immunity and improving memory.
Description
Technical field
The present invention relates to food processing technology field, specifically, provide a kind of giant salamander moon cake and preparation method thereof.
Background technology
Moon cake comes across the Tang Dynasty, be used as sacrificial offerings and eat the Mid-autumn Festival, after gradually at folklore, become a kind of traditional food that must eat the Mid-autumn Festival.Now a lot of people talk the moon cake look and become, and mainly are because the oleosacchara ratio of moon cake is very high, do not mentionlet alone the diabetes patient and dare not eat, and the normal person overeats also unhealthy.At most buy the Mid-autumn Festival and give a present, one spends the Mid-autumn Festival, and moon cake has just become rubbish, and the people sees that the people detests.Giant salamander is a kind of famous and precious animality medicinal material, is again a kind of delicacies foodstuff of delicious food, and big giant salamander oil contains abundant unrighted acid, eats and can effectively improve brain cardiovascular disease; Megalobatrachus japonicus daoidianuas(Blanchard) is the good protein resource, and (vitamin A with trace elements such as calcium, iron, zinc, magnesium, also is very useful to people's health D) to contain abundant body vitamin.We, add giant salamander oil and meat during into moon cake is made adapting to the changeable taste of people and to the pursuit of health by continuous improved formulations, satisfy people simultaneously to requirement delicious and health.
Along with nearly 20 years continuous effort, people have solved the technical barrier of giant salamander in propagating artificially, the large-scale cultivation of the giant salamander of realization, and the part provinces and cities in the whole nation reach a certain scale.For better protection giant salamander resource, promote the large-scale development of giant salamander culture enterprise, the enterprise that country has allowed a part to go up scale utilizes exploitation to the second filial giant salamander of propagating artificially.The patent that present giant salamander is declared mainly concentrates on the edible and health-care efficacy of giant salamander: as Chinese patent " a kind of preparation method of giant salamander herbal cuisine " (200710019021.8), a kind of immunity of building up health that has just is provided, angiocardiopathy, anaemia and tumour has been had the functional food of certain booster action.But do not see the concrete application of Megalobatrachus japonicus daoidianuas(Blanchard) in moon cake.
Summary of the invention
The object of the present invention is to provide a kind of giant salamander moon cake and preparation method thereof, it is mouthfeel delicate fragrance plumpness not only, and is fertile and oiliness, still is a kind of have nutrition and wholesome food.
To achieve these goals, embodiment of the present invention are: a kind of giant salamander moon cake comprises musculus cutaneus and filling material, it is characterized in that described filling material is formulated by the raw material that comprises following weight portion: flour 120-160 part, walnut 50-90 part, edible kernel of melon seeds 40-60 part, the fine and soft 40-60 part of coconut palm, pinenut 20-40 part, the fine and soft 80-120 part of lotus, Megalobatrachus japonicus daoidianuas(Blanchard) 100-160 part, giant salamander oil 40-60 part, salt 1-3 part, moon cake syrup 80-120 part, clear water 80-120 part, the preparation method of filling material is, earlier walnut, the edible kernel of melon seeds, the coconut palm young pilose antler, pinenut, the lotus young pilose antler, Megalobatrachus japonicus daoidianuas(Blanchard), salt and moon cake syrup mix and stir, and add giant salamander oil and clear water, mix thoroughly, be tiled on the operating desk, be sprinkled into flour, stir.
What optimize is that described filling material is formulated by the raw material of following weight portion: 150 parts in flour, 80 parts of walnuts, 50 parts of the edible kernel of melon seeds, fine and soft 50 parts of coconut palm, 30 parts of pinenuts, fine and soft 100 parts of lotus, 150 parts of Megalobatrachus japonicus daoidianuas(Blanchard)s, 50 parts of giant salamander oil, 2 parts of salt, 100 parts in moon cake syrup, 100 parts in clear water.
Described Megalobatrachus japonicus daoidianuas(Blanchard) is to be cut into fourth shape thing less than 0.5 ㎝ length and width with cleaning the Megalobatrachus japonicus daoidianuas(Blanchard) remove internal organ, cook, dry to water content be 30%.
Described giant salamander oil is the essential oil that extracts from the giant salamander adipose tissue.
The preparation method of described moon cake syrup is, with big fire that water is boiled, pour granulated sugar into, constantly stir, change little fire after boiling, add citric acid, constantly stir, make the pol of syrup reach 78-80%, filter, naturally get the moon cake syrup after the cooling, be in store for, the weight proportion of water, granulated sugar, citric acid is 180:250:1.
The preparation method of giant salamander moon cake may further comprise the steps:
(1) Megalobatrachus japonicus daoidianuas(Blanchard) that will clean internal organ is cut into the fourth shape thing less than 0.5 ㎝ length and width, and it is 30% standby cooking, dry to water content;
(2) with big fire that water is boiled, pour granulated sugar into, constantly stir, change little fire after boiling, add citric acid, constantly stir, make the pol of syrup reach 78-80%, filter, naturally get the moon cake syrup after the cooling, be in store for, the weight proportion of water, granulated sugar, citric acid is 180:250:1;
(3) take by weighing the raw material of following weight portion: 300 parts in moon cake syrup, 8 parts in moon cake a conduit made of long bamboo water, 100 parts of giant salamander oil, 350 parts in flour, with moon cake syrup and moon cake a conduit made of long bamboo water mixing and stirring, gradation adds giant salamander oil, up to stirring fully, add flour more at twice, the dough that the furnishing soft or hard is suitable leaves standstill that to make musculus cutaneus behind 20～30min standby;
(4) the filling material package that makes is gone in the musculus cutaneus, use abrasive tool moulding, at the moon cake surface of moulding brush egg liquid, described egg liquid is fully mixed and is made by albumen, the yolk of egg, then through baking, packing.
In the step (2), the moon cake syrup of making is deposited after 7-30 days and is used.
In the step (4), the first stove moon cake baking temperature is: get angry 220～230 ℃, following fire is 180 ℃, time 15-20 minute, later on each stove all between 200～220 ℃, time 15-20 minute.
It is raw material that giant salamander moon cake of the present invention adopts the giant salamander of propagating artificially, be made through special moon cake manufacture craft and exclusive prescription, it is bright and clean to have appearance, escutcheon is clear, mouthfeel delicate fragrance plumpness, fat is and oiliness, and it is spoiled to be difficult for drying, often the edible various unrighted acids that can effectively replenish needed by human body are very helpful to strengthening immunity and improving memory.
The specific embodiment
Embodiment 1:
Preparation raw material and the method for giant salamander moon cake are:
(1) preparation moon cake syrup: carry the last week, with big fire that 180 gram water are boiled, pour 250 gram granulated sugar into, stir with egg-whisk, in order to avoid the granulated sugar precipitation is burned, melt fully up to sugar.Change little fire after water is opened, add 1 gram citric acid.Attention will add slowly, in order to avoid syrup overflows.When water temperature 110-115 spent, it is 78 to-80% just passable that pol reaches.Get wet around the cleaning container with hairbrush, avoid granulated sugar on the container to be burned and syrup founding phenomenon occurs.With the floating foam in the removal syrup of slipping through the net for a short time, obtain 400 gram moon cake syrup, cooling back storage is 7-30 days naturally;
(2) Megalobatrachus japonicus daoidianuas(Blanchard) is handled: giant salamander is slaughtered, cleaned up, remove its internal organ, be cut into the fourth shape thing less than 0.5 ㎝ length and width, it is 30% standby cooking, dry to water content;
(3) take by weighing raw material: take by weighing moon cake syrup 400 grams, clear water 100 grams, Self-raising flour 500 grams, moon cake a conduit made of long bamboo water 8 grams, big giant salamander oil 150 grams, walnut 80 grams, the edible kernel of melon seeds 50 grams, fine and soft 50 grams of coconut palm, pinenut 30 grams, fine and soft 100 grams of lotus, Megalobatrachus japonicus daoidianuas(Blanchard) 150 grams, egg 80 grams, salt 2 grams.
(4) modulation musculus cutaneus: moon cake syrup 300 grams, moon cake a conduit made of long bamboo water 8 grams are put the cylinder of beating eggs and stirred with pulpous state device middling speed.Gradation adds giant salamander oil 100 grams, up to stirring fully, merges at some, is glossy gloss, linear drippage.Add 350 gram flour at twice, the dough that the furnishing soft or hard is suitable re-uses after leaving standstill 20～30min.Rub with the handgrip dough during use and folded once make and organize closelyr, soft, be twisted into circular rectangularly then, and according to the product specification size, its branch is plucked into little dose, standby with rolling rod or pinching into musculus cutaneus with hand;
(5) make the filling material: earlier walnut 80 grams, the edible kernel of melon seeds 50 grams, fine and soft 50 grams of coconut palm, pinenut 30 grams, fine and soft 100 grams of lotus, Megalobatrachus japonicus daoidianuas(Blanchard) 150 grams, salt 2 grams and moon cake granulated sugar 100 grams mix and stir, surround circle, add giant salamander oil 50 grams, clear water 100 grams, mix thoroughly, it is tiled on the operating desk, be sprinkled into Self-raising flour 150 grams, stir.
After the filling heart modulated, available special mould was squeezed into little dose, or plucked manual the branch, and the manual filling heart of plucking that divides must be crossed title, in order to avoid excess or deficiency.Rub with the hands the filling heart that branch is plucked round standby one by one;
(6) faric: as the filling material to be placed on the musculus cutaneus, to pinch the developable surface skin, change while pinching, musculus cutaneus is constantly extended, seal up to encasing filling group, can closing up (sealing part should not pinch knot, should be in the bottom).Bond for preventing when faric, desirable a little living flour, but can not be too much, in order to avoid influence the bright and clean of cake face or decortication;
(7) moulding: adopt wooden die to carry out, before using the cake mould is scrubbed clean and dry, with a little giant salamander oil die cavity is smeared a time again, the cake group that wraps is put into mould, die orifice up, cake group also seals up, press with hand, heavy back is light earlier, and group is flat up to cake.Then the die both sides being knocked out on the case edges of boards gently, turn over, make die orifice down, strike bat Yi Bian hold mould, Yi Bian catch the biscuit that comes off, is that moulding finishes after the demoulding.
(8) brush egg liquid: with albumen, the yolk of 80 gram fresh hen eggs fully mix and rise send out make behind the egg liquid standby.Brush egg liquid on the moon cake face, purpose is to increase the product glossiness, improves the goods quality, ripe back cake face is golden yellow.The brush egg surges and does to want light, and brush is wanted evenly, and the decorative pattern recess should not be brushed too much, in order to avoid stick with paste decorative pattern;
(9) baking: the first stove moon cake baking temperature wants suitably high, and getting angry is 220～230 ℃, and following fire is about 180 ℃, and each stove all between 200～220 ℃, about 15-20 minute, is baked to burnt red getting final product later on;
(10) packing: can not touch with hand after baking well, the band disposable glove is put anti-oil of totally (sterilization) seal box.It is shady and cool dry that storage environment is wanted.Every layer of word that multilayer stacks separate with oilpaper.Fully after the cooling, put the moon cake holder during packing, deoxidier is transferred in the moon cake holder, the plastic packaging independent packaging.
Embodiment 2:
Taking by weighing raw material is: take by weighing moon cake syrup 350 grams, clear water 80 grams, Self-raising flour 450 grams, moon cake a conduit made of long bamboo water 5 grams, big giant salamander oil 100 grams, walnut 50 grams, the edible kernel of melon seeds 40 grams, fine and soft 40 grams of coconut palm, pinenut 20 grams, fine and soft 80 grams of lotus, Megalobatrachus japonicus daoidianuas(Blanchard) 100 grams, egg 50 grams, salt 3 grams.Use moon cake syrup 80 grams during preparation filling material, low strength flour 120 grams use moon cake syrup 270 grams during the modulation musculus cutaneus, low strength flour 330 grams.Other method step is with embodiment 1.
Embodiment 3:
Taking by weighing raw material is: taking by weighing raw material is: take by weighing moon cake syrup 380 grams, clear water 90 grams, Self-raising flour 500 grams, moon cake a conduit made of long bamboo water 5 grams, big giant salamander oil 150 grams, walnut 50 grams, the edible kernel of melon seeds 50 grams, fine and soft 50 grams of coconut palm, pinenut 30 grams, fine and soft 100 grams of lotus, Megalobatrachus japonicus daoidianuas(Blanchard) 150 grams, egg 80 grams, salt 3 grams.Use moon cake syrup 120 grams during preparation filling material, low strength flour 160 grams use moon cake syrup 250 grams during the modulation musculus cutaneus, low strength flour 340 grams.Other method step is with embodiment 1.
Claims (8)
1. a giant salamander moon cake comprises musculus cutaneus and filling material, it is characterized in that, described filling material is formulated by the raw material that comprises following weight portion: flour 120-160 part, walnut 50-90 part, edible kernel of melon seeds 40-60 part, the fine and soft 40-60 part of coconut palm, pinenut 20-40 part, the fine and soft 80-120 part of lotus, Megalobatrachus japonicus daoidianuas(Blanchard) 100-160 part, giant salamander oil 40-60 part, salt 1-3 part, moon cake syrup 80-120 part, clear water 80-120 part, the preparation method of filling material is, earlier walnut, the edible kernel of melon seeds, the coconut palm young pilose antler, pinenut, the lotus young pilose antler, Megalobatrachus japonicus daoidianuas(Blanchard), salt and moon cake syrup mix and stir, add giant salamander oil and clear water, mix thoroughly, be tiled on the operating desk, be sprinkled into flour, stir.
2. giant salamander moon cake according to claim 1 is characterized in that, described filling material is formulated by the raw material of following weight portion: 150 parts in flour, 80 parts of walnuts, 50 parts of the edible kernel of melon seeds, fine and soft 50 parts of coconut palm, 30 parts of pinenuts, fine and soft 100 parts of lotus, 150 parts of Megalobatrachus japonicus daoidianuas(Blanchard)s, 50 parts of giant salamander oil, 2 parts of salt, 100 parts in moon cake syrup, 100 parts in clear water.
3. giant salamander moon cake according to claim 1 is characterized in that, described Megalobatrachus japonicus daoidianuas(Blanchard) is to be cut into fourth shape thing less than 0.5 ㎝ length and width with cleaning the Megalobatrachus japonicus daoidianuas(Blanchard) remove internal organ, cook, dry to water content be 30%.
4. giant salamander moon cake according to claim 1 is characterized in that, described giant salamander oil is the essential oil that extracts from the giant salamander adipose tissue.
5. giant salamander moon cake according to claim 1 is characterized in that, the preparation method of described moon cake syrup is, with big fire that water is boiled, pour granulated sugar into, constantly stir, change little fire after boiling, add citric acid, constantly stir, make the pol of syrup reach 78-80%, filter, naturally get the moon cake syrup after the cooling, be in store for, the weight proportion of water, granulated sugar, citric acid is 180:250:1.
6. the preparation method of a giant salamander moon cake as claimed in claim 1 is characterized in that, may further comprise the steps:
(1) Megalobatrachus japonicus daoidianuas(Blanchard) that will clean internal organ is cut into the fourth shape thing less than 0.5 ㎝ length and width, and it is 30% standby cooking, dry to water content;
(2) with big fire that water is boiled, pour granulated sugar into, constantly stir, change little fire after boiling, add citric acid, constantly stir, make the pol of syrup reach 78-80%, filter, naturally get the moon cake syrup after the cooling, be in store for, the weight proportion of water, granulated sugar, citric acid is 180:250:1;
(3) take by weighing the raw material of following weight portion: 300 parts in moon cake syrup, 8 parts in moon cake a conduit made of long bamboo water, 100 parts of giant salamander oil, 350 parts in flour, with moon cake syrup and moon cake a conduit made of long bamboo water mixing and stirring, gradation adds giant salamander oil, up to stirring fully, add flour more at twice, the dough that the furnishing soft or hard is suitable leaves standstill that to make musculus cutaneus behind 20～30min standby;
(4) the filling material package that makes is gone in the musculus cutaneus, use abrasive tool moulding, at the moon cake surface of moulding brush egg liquid, described egg liquid is fully mixed and is made by albumen, the yolk of egg, then through baking, packing.
7. the preparation method of giant salamander moon cake according to claim 6 is characterized in that, in the step (2), the moon cake syrup of making is deposited after 7-30 days and used.
8. the preparation method of giant salamander moon cake according to claim 3 is characterized in that, in the step (4), the first stove moon cake baking temperature is: get angry 220～230 ℃, following fire is 180 ℃, time 15-20 minute, later on each stove is all between 200～220 ℃, time 15-20 minute.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855780A (en) * | 2015-06-26 | 2015-08-26 | 西昌市正中食品有限公司 | Syrup for low-sugar mooncakes |
| CN112244064A (en) * | 2020-10-20 | 2021-01-22 | 张伟新 | Fresh fish moon cake and preparation method thereof |
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| CN1194098A (en) * | 1997-03-25 | 1998-09-30 | 贾玉和 | Nutritive health-care moon cake |
| CN101720933A (en) * | 2009-12-14 | 2010-06-09 | 张家界金鲵生物科技有限公司 | Giant salamander functional food with immune regulation action and preparation method thereof |
| CN102318844A (en) * | 2011-05-26 | 2012-01-18 | 上海渔氏食品有限公司 | Recipe and process for producing dish type fish moon cake |
| JP4872755B2 (en) * | 2007-03-30 | 2012-02-08 | 不二製油株式会社 | The manufacturing method of the confectionery or bread | pan coated with the oil-fat composition. |
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2013
- 2013-05-13 CN CN201310173335.9A patent/CN103250765B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1194098A (en) * | 1997-03-25 | 1998-09-30 | 贾玉和 | Nutritive health-care moon cake |
| JP4872755B2 (en) * | 2007-03-30 | 2012-02-08 | 不二製油株式会社 | The manufacturing method of the confectionery or bread | pan coated with the oil-fat composition. |
| CN101720933A (en) * | 2009-12-14 | 2010-06-09 | 张家界金鲵生物科技有限公司 | Giant salamander functional food with immune regulation action and preparation method thereof |
| CN102318844A (en) * | 2011-05-26 | 2012-01-18 | 上海渔氏食品有限公司 | Recipe and process for producing dish type fish moon cake |
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| Title |
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| 《走向世界》 20071231 一珍香 中秋一轮月下 一珍香里共婵娟 一珍香珍膳中秋节推出"私房"甲鱼月饼 全文 1-8 , 第15期 * |
| 一珍香: "中秋一轮月下 一珍香里共婵娟 一珍香珍膳中秋节推出"私房"甲鱼月饼", 《走向世界》, no. 15, 31 December 2007 (2007-12-31) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855780A (en) * | 2015-06-26 | 2015-08-26 | 西昌市正中食品有限公司 | Syrup for low-sugar mooncakes |
| CN112244064A (en) * | 2020-10-20 | 2021-01-22 | 张伟新 | Fresh fish moon cake and preparation method thereof |
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| Publication number | Publication date |
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| CN103250765B (en) | 2015-04-29 |
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