CN103431019A - Purple yam Chinese chestnut mooncake and making method thereof - Google Patents
Purple yam Chinese chestnut mooncake and making method thereof Download PDFInfo
- Publication number
- CN103431019A CN103431019A CN2013104180085A CN201310418008A CN103431019A CN 103431019 A CN103431019 A CN 103431019A CN 2013104180085 A CN2013104180085 A CN 2013104180085A CN 201310418008 A CN201310418008 A CN 201310418008A CN 103431019 A CN103431019 A CN 103431019A
- Authority
- CN
- China
- Prior art keywords
- parts
- chinese chestnut
- minutes
- fragrant
- honey
- 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.)
- Pending
Links
Abstract
The invention discloses a purple yam Chinese chestnut mooncake and a making method thereof. The purple yam Chinese chestnut mooncake comprises the following raw material components in parts by weight: 100-1000 parts of wheat flour, 10-100 parts of honey, 20-200 parts of purple yam, 20-200 parts of Chinese chestnut, 10-50 parts of crude oil, 10-100 parts of maltitol solution, 0.5-10 parts of water containing soda and 20-200 parts of fresh egg yolk. The purple yam Chinese chestnut mooncake provided by the invention has the advantages that the an immunologic function of a human body is strengthened, the kidney is nourished, the stomach is nourished, the purple yam Chinese chestnut mooncake has the good nutrition nourishing effect and is beneficial for maintaining the normal function and growth development of the human body, and particularly the purple yam Chinese chestnut mooncake is beneficial to preventing disease, resisting senility and prolonging life for middle aged and elderly people.
Description
Technical field
The invention belongs to the moon cake manufacture field, particularly a kind of fragrant taro Chinese chestnut moon cake and preparation method thereof.
Background technology
Moon cake is not only Chinese's indispensable food of the Mid-autumn Festival, and has become the daily food of liking of people.On present market, moon cake is of a great variety, and wherein modal fillings has mixed nuts, sweetened bean paste, yolk etc.But the moon cake sugar content of these fillingss is high especially, greasy feeling is heavy especially, it is edible that the moon cake of high sugar, high grease is not suitable for old man, child or obese people, in order to meet the many-sided demand of people, improve the fillings of moon cake, provide nutrition and health care, delicious oiliness moon cake to be subject to gradually having deep love for of people.
In fragrant taro, a kind of natural polysaccharide macromolecule plant colloid is arranged, good anti-diarrhea effect is arranged, and can strengthen the immunologic function of human body.To breast cancer, thyroid cancer, Malignant Lymphoma and with lymph enlargement, Lymph Node Metastasis person, adjuvant treatment efficacy is arranged; A little less than Chinese chestnut can be used on the bone of suffering from a deficiency of the kidney, deficiency of spleen-QI and stomach-QI; frequent urination, waist skelasthenia, the diseases such as sterility; there is the strong bone of kidney tonifying; strengthening spleen and nourishing stomach, promoting blood circulation and hemostasis effect, and there is good nutritious tonifying effect; to the normal function that maintains human body and grow all useful, especially to middle-aged and old anti-disease, anti-agings, the also benefit of also promoting longevity.
Summary of the invention
The object of the present invention is to provide a kind of fragrant taro Chinese chestnut moon cake, to meet the dietary requirements of people's nutrient health.
For realizing above-mentioned technical problem, the technical solution used in the present invention is as follows:
A kind of fragrant taro Chinese chestnut moon cake, in weight portion, its component is: 100～1000 parts of wheat flours, 10～100 parts of honey, 20～200 parts of fragrant taros, 20～200 parts of Chinese chestnuts, 10～50 parts, oil generation, 10～100 parts of maltitol liquors, 0.5～10 part of buck, 20～200 parts, freshly-slaughtered poultry yolk.
In such scheme, further, described a kind of fragrant taro Chinese chestnut moon cake raw material, its component is: 300～700 parts of wheat flours, 20～80 parts of honey, 50～150 parts of fragrant taros, 50～150 parts of Chinese chestnuts, 20～40 parts, oil generation, 20～80 parts of maltitol liquors, 2～7 parts of bucks, 40～150 parts, freshly-slaughtered poultry yolk.
In such scheme, preferably, described a kind of fragrant taro Chinese chestnut moon cake raw material, its component is: 500 parts of wheat flours, 50 parts of honey, 100 parts of fragrant taros, 100 parts of Chinese chestnuts, 30 parts, oil generation, 50 parts of maltitol liquors, 5 parts of bucks, 100 parts, freshly-slaughtered poultry yolk.
A kind of preparation method of fragrant taro Chinese chestnut moon cake comprises the following steps:
(1) will clean and be peeled with knife through the fresh Chinese chestnut selected, and put in pot after then being cut into small pieces and add the clear water boiling, temperature be 100～150 ℃, and the time is 40～60 minutes, with machine, makes the mud shape;
(2) will clean and be peeled with knife through the fresh fragrant taro selected, and put in pot after then being cut into small pieces and add the clear water boiling, temperature be 100～150 ℃, time is 60～80 minutes, after cooking, presses into mud, then adds Chinese chestnut mud to be mixed, uniform stirring, make fillings;
(3) get maltitol liquor, honey and buck and mixed, uniform stirring, then add the oil generation uniform stirring;
(4) get in the mixture that wheat flour adds maltitol liquor, honey, alkali and oil generation, after uniform stirring, standing 20～30 minutes, be kneaded into gently dough, according to the mould size, be divided into fritter, make circular musculus cutaneus;
(5) in the musculus cutaneus of the ready-made fillings implantation step of step (2) (4) being made, insert in mould and take out and insert baking tray again, the time of baking is 10～20 minutes for the first time, brushes the fresh hen egg yellow liquor after coming out of the stove and carries out secondary baking again, the time of baking is 10～30 minutes, makes finished product.
Compared with prior art, the present invention has the following advantages:
Manufacturing process is simple, draws materials easily, and low price, nutritious, fragrant taro has the immunologic function that strengthens human body; Chinese chestnut has the strong bone of kidney tonifying, strengthening spleen and nourishing stomach, promoting blood circulation and hemostasis effect.
The specific embodiment
Embodiment 1
A kind of fragrant taro Chinese chestnut moon cake, is characterized in that, in weight portion, its component is: 100 parts of wheat flours, 10 parts of honey, 20 parts of fragrant taros, 20 parts of Chinese chestnuts, 10 parts, oil generation, 10 parts of maltitol liquors, 0.5 part of buck, 20 parts, freshly-slaughtered poultry yolk.
Above-mentioned fragrant taro Chinese chestnut moon cake obtains by following preparation method:
(1) will clean and be peeled with knife through 20 parts of the fresh Chinese chestnuts that select, and put in pot after then being cut into small pieces and add the clear water boiling, temperature be 100 ℃, and the time is 40 minutes, with machine, makes the mud shape;
(2) will clean and be peeled with knife through 20 parts of the fresh fragrant taros that select, and put in pot after then being cut into small pieces and add the clear water boiling, temperature be 100 ℃, time is 60 minutes, after cooking, presses into mud, then adds Chinese chestnut mud to be mixed, uniform stirring, make fillings;
(3) get 0.5 part of 10 parts of maltitol liquors, 10 parts of honey and buck and mixed, uniform stirring, then add 10 parts of uniform stirrings of oil generation;
(4) get in the mixture that 100 parts of wheat flours add maltitol liquor, honey, alkali and oil generation, after uniform stirring, standing 20 minutes, be kneaded into gently dough, according to the mould size, be divided into fritter, make circular musculus cutaneus;
(5) in the musculus cutaneus of the ready-made fillings implantation step of step (2) (4) being made, insert in mould and take out and insert baking tray again, the time of baking is 10 minutes for the first time, brushes 20 parts of fresh hen egg yellow liquors after coming out of the stove and carries out secondary baking again, the time of baking is 10 minutes, makes finished product.
Embodiment 2
A kind of fragrant taro Chinese chestnut moon cake, is characterized in that, in weight portion, its component is: 300 parts of wheat flours, 20 parts of honey, 50 parts of fragrant taros, 50 parts of Chinese chestnuts, 20 parts, oil generation, 20 parts of maltitol liquors, 2 parts of bucks, 40 parts, freshly-slaughtered poultry yolk.
Above-mentioned fragrant taro Chinese chestnut moon cake obtains by following preparation method:
(1) will clean and be peeled with knife through 50 parts of the fresh Chinese chestnuts that select, and put in pot after then being cut into small pieces and add the clear water boiling, temperature be 120 ℃, and the time is 45 minutes, with machine, makes the mud shape;
(2) will clean and be peeled with knife through 50 parts of the fresh fragrant taros that select, and put in pot after then being cut into small pieces and add the clear water boiling, temperature be 120 ℃, time is 65 minutes, after cooking, presses into mud, then adds Chinese chestnut mud to be mixed, uniform stirring, make fillings;
(3) get 2 parts of 20 parts of maltitol liquors, 20 parts of honey and bucks and mixed, uniform stirring, then add 20 parts of uniform stirrings of oil generation;
(4) get in the mixture that 300 parts of wheat flours add maltitol liquor, honey, alkali and oil generation, after uniform stirring, standing 24 minutes, be kneaded into gently dough, according to the mould size, be divided into fritter, make circular musculus cutaneus;
(5) in the musculus cutaneus of the ready-made fillings implantation step of step (2) (4) being made, insert in mould and take out and insert baking tray again, the time of baking is 12 minutes for the first time, brushes 40 parts of fresh hen egg yellow liquors after coming out of the stove and carries out secondary baking again, the time of baking is 15 minutes, makes finished product.
Embodiment 3
A kind of fragrant taro Chinese chestnut moon cake, is characterized in that, in weight portion, its component is: 500 parts of wheat flours, 50 parts of honey, 100 parts of fragrant taros, 100 parts of Chinese chestnuts, 30 parts, oil generation, 50 parts of maltitol liquors, 5 parts of bucks, 100 parts, freshly-slaughtered poultry yolk.
Above-mentioned fragrant taro Chinese chestnut moon cake obtains by following preparation method:
(1) will clean and be peeled with knife through 100 parts of the fresh Chinese chestnuts that select, and put in pot after then being cut into small pieces and add the clear water boiling, temperature be 130 ℃, and the time is 50 minutes, with machine, makes the mud shape;
(2) will clean and be peeled with knife through 100 parts of the fresh fragrant taros that select, and put in pot after then being cut into small pieces and add the clear water boiling, temperature be 130 ℃, time is 70 minutes, after cooking, presses into mud, then adds Chinese chestnut mud to be mixed, uniform stirring, make fillings;
(3) get 5 parts of 50 parts of maltitol liquors, 50 parts of honey and bucks and mixed, uniform stirring, then add 30 parts of uniform stirrings of oil generation;
(4) get in the mixture that 500 parts of wheat flours add maltitol liquor, honey, alkali and oil generation, after uniform stirring, standing 26 minutes, be kneaded into gently dough, according to the mould size, be divided into fritter, make circular musculus cutaneus;
(5) in the musculus cutaneus of the ready-made fillings implantation step of step (2) (4) being made, insert in mould and take out and insert baking tray again, the time of baking is 16 minutes for the first time, brushes 100 parts of fresh hen egg yellow liquors after coming out of the stove and carries out secondary baking again, the time of baking is 20 minutes, makes finished product.
Embodiment 4
A kind of fragrant taro Chinese chestnut moon cake, is characterized in that, in weight portion, its component is: 700 parts of wheat flours, 80 parts of honey, 150 parts of fragrant taros, 150 parts of Chinese chestnuts, 40 parts, oil generation, 80 parts of maltitol liquors, 7 parts of bucks, 150 parts, freshly-slaughtered poultry yolk.
Above-mentioned fragrant taro Chinese chestnut moon cake obtains by following preparation method:
(1) will clean and be peeled with knife through 150 parts of the fresh Chinese chestnuts that select, and put in pot after then being cut into small pieces and add the clear water boiling, temperature be 140 ℃, and the time is 55 minutes, with machine, makes the mud shape;
(2) will clean and be peeled with knife through 150 parts of the fresh fragrant taros that select, and put in pot after then being cut into small pieces and add the clear water boiling, temperature be 140 ℃, time is 75 minutes, after cooking, presses into mud, then adds Chinese chestnut mud to be mixed, uniform stirring, make fillings;
(3) get 7 parts of 80 parts of maltitol liquors, 80 parts of honey and bucks and mixed, uniform stirring, then add 40 parts of uniform stirrings of oil generation;
(4) get in the mixture that 700 parts of wheat flours add maltitol liquor, honey, alkali and oil generation, after uniform stirring, standing 28 minutes, be kneaded into gently dough, according to the mould size, be divided into fritter, make circular musculus cutaneus;
(5) in the musculus cutaneus of the ready-made fillings implantation step of step (2) (4) being made, insert in mould and take out and insert baking tray again, the time of baking is 18 minutes for the first time, brushes 150 parts of fresh hen egg yellow liquors after coming out of the stove and carries out secondary baking again, the time of baking is 25 minutes, makes finished product.
Embodiment 5
A kind of fragrant taro Chinese chestnut moon cake, is characterized in that, in weight portion, its component is: 1000 parts of wheat flours, 100 parts of honey, 200 parts of fragrant taros, 200 parts of Chinese chestnuts, 50 parts, oil generation, 100 parts of maltitol liquors, 10 parts of bucks, 200 parts, freshly-slaughtered poultry yolk.
Above-mentioned fragrant taro Chinese chestnut moon cake obtains by following preparation method:
(1) will clean and be peeled with knife through 200 parts of the fresh Chinese chestnuts that select, and put in pot after then being cut into small pieces and add the clear water boiling, temperature be 150 ℃, and the time is 60 minutes, with machine, makes the mud shape;
(2) will clean and be peeled with knife through 200 parts of the fresh fragrant taros that select, and put in pot after then being cut into small pieces and add the clear water boiling, temperature be 150 ℃, time is 80 minutes, after cooking, presses into mud, then adds Chinese chestnut mud to be mixed, uniform stirring, make fillings;
(3) get 10 parts of 100 parts of maltitol liquors, 100 parts of honey and bucks and mixed, uniform stirring, then add 50 parts of uniform stirrings of oil generation;
(4) get in the mixture that 1000 parts of wheat flours add maltitol liquor, honey, alkali and oil generation, after uniform stirring, standing 30 minutes, be kneaded into gently dough, according to the mould size, be divided into fritter, make circular musculus cutaneus;
(5) in the musculus cutaneus of the ready-made fillings implantation step of step (2) (4) being made, insert in mould and take out and insert baking tray again, the time of baking is 20 minutes for the first time, brushes 200 parts of fresh hen egg yellow liquors after coming out of the stove and carries out secondary baking again, the time of baking is 30 minutes, makes finished product.
Claims (4)
1. a fragrant taro Chinese chestnut moon cake, it is characterized in that, in weight portion, its component is: 100～1000 parts of wheat flours, 10～100 parts of honey, 20～200 parts of fragrant taros, 20～200 parts of Chinese chestnuts, 10～50 parts, oil generation, 10～100 parts of maltitol liquors, 0.5～10 part of buck, 20～200 parts, freshly-slaughtered poultry yolk.
2. fragrant taro Chinese chestnut moon cake as claimed in claim 1, is characterized in that: 300～700 parts of wheat flours, 20～80 parts of honey, 50～150 parts of fragrant taros, 50～150 parts of Chinese chestnuts, 20～40 parts, oil generation, 20～80 parts of maltitol liquors, 2～7 parts of bucks, 40～150 parts, freshly-slaughtered poultry yolk.
3. fragrant taro Chinese chestnut moon cake as claimed in claim 2, is characterized in that: 500 parts of wheat flours, 50 parts of honey, 100 parts of fragrant taros, 100 parts of Chinese chestnuts, 30 parts, oil generation, 50 parts of maltitol liquors, 5 parts of bucks, 100 parts, freshly-slaughtered poultry yolk.
4. the preparation method of fragrant taro Chinese chestnut moon cake as described as claim 1～3 any one is characterized in that comprising the following steps:
(1) will clean and be peeled with knife through the fresh Chinese chestnut selected, and put in pot after then being cut into small pieces and add the clear water boiling, temperature be 100～150 ℃, and the time is 40～60 minutes, with machine, makes the mud shape;
(2) will clean and be peeled with knife through the fresh fragrant taro selected, and put in pot after then being cut into small pieces and add the clear water boiling, temperature be 100～150 ℃, time is 60～80 minutes, after cooking, presses into mud, then adds Chinese chestnut mud to be mixed, uniform stirring, make fillings;
(3) get maltitol liquor, honey and buck and mixed, uniform stirring, then add the oil generation uniform stirring;
(4) get in the mixture that wheat flour adds maltitol liquor, honey, alkali and oil generation, after uniform stirring, standing 20～30 minutes, be kneaded into gently dough, according to the mould size, be divided into fritter, make circular musculus cutaneus;
(5) in the musculus cutaneus of the ready-made fillings implantation step of step (2) (4) being made, insert in mould and take out and insert baking tray again, the time of baking is 10～20 minutes for the first time, brushes the fresh hen egg yellow liquor after coming out of the stove and carries out secondary baking again, the time of baking is 10～30 minutes, makes finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104180085A CN103431019A (en) | 2013-09-13 | 2013-09-13 | Purple yam Chinese chestnut mooncake and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104180085A CN103431019A (en) | 2013-09-13 | 2013-09-13 | Purple yam Chinese chestnut mooncake and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103431019A true CN103431019A (en) | 2013-12-11 |
Family
ID=49684819
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013104180085A Pending CN103431019A (en) | 2013-09-13 | 2013-09-13 | Purple yam Chinese chestnut mooncake and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103431019A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256217A (en) * | 2014-10-25 | 2015-01-07 | 哈尔滨天一生态农副产品有限公司 | Glutinous bean-stuffed steamed bun with candied date-taro stuffing and production method thereof |
| CN104719393A (en) * | 2013-12-20 | 2015-06-24 | 刘艳红 | Moon cakes with carrots and Chinese chestnuts and method for making moon cakes |
| CN104738138A (en) * | 2015-04-27 | 2015-07-01 | 宿州学院 | Apple and pineapple flavor castanea mollissima red bean cake and preparation method thereof |
| CN105557892A (en) * | 2016-02-29 | 2016-05-11 | 灵山县龙润工贸有限公司 | Dasheen fruit, Chinese chestnut and sea duck egg moon cake and preparation method thereof |
| CN107853357A (en) * | 2017-12-20 | 2018-03-30 | 湖南有吉食品有限公司 | A kind of more flavor moon cakes and preparation method thereof |
| CN107897282A (en) * | 2017-11-08 | 2018-04-13 | 李秋兰 | A kind of production method of Chinese chestnut pie |
| CN108887342A (en) * | 2018-09-26 | 2018-11-27 | 孔东鹏 | A kind of Chinese chestnut moon cake and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039568A (en) * | 2011-10-17 | 2013-04-17 | 南通玺运贸易有限公司 | Black bean mash health care moon cake |
| CN103109900A (en) * | 2011-11-16 | 2013-05-22 | 黄维乔 | Preparation method for Cantonese chestnut mooncake |
-
2013
- 2013-09-13 CN CN2013104180085A patent/CN103431019A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039568A (en) * | 2011-10-17 | 2013-04-17 | 南通玺运贸易有限公司 | Black bean mash health care moon cake |
| CN103109900A (en) * | 2011-11-16 | 2013-05-22 | 黄维乔 | Preparation method for Cantonese chestnut mooncake |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719393A (en) * | 2013-12-20 | 2015-06-24 | 刘艳红 | Moon cakes with carrots and Chinese chestnuts and method for making moon cakes |
| CN104256217A (en) * | 2014-10-25 | 2015-01-07 | 哈尔滨天一生态农副产品有限公司 | Glutinous bean-stuffed steamed bun with candied date-taro stuffing and production method thereof |
| CN104738138A (en) * | 2015-04-27 | 2015-07-01 | 宿州学院 | Apple and pineapple flavor castanea mollissima red bean cake and preparation method thereof |
| CN105557892A (en) * | 2016-02-29 | 2016-05-11 | 灵山县龙润工贸有限公司 | Dasheen fruit, Chinese chestnut and sea duck egg moon cake and preparation method thereof |
| CN107897282A (en) * | 2017-11-08 | 2018-04-13 | 李秋兰 | A kind of production method of Chinese chestnut pie |
| CN107853357A (en) * | 2017-12-20 | 2018-03-30 | 湖南有吉食品有限公司 | A kind of more flavor moon cakes and preparation method thereof |
| CN108887342A (en) * | 2018-09-26 | 2018-11-27 | 孔东鹏 | A kind of Chinese chestnut moon cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103431019A (en) | Purple yam Chinese chestnut mooncake and making method thereof | |
| CN105053112A (en) | Pumpkin short bread and making method thereof | |
| CN105325851A (en) | Trepang composite flour capable of nourishing kidney and strengthening essence, and tonifying Yang to cure impotence | |
| CN105831626A (en) | Fish meat stuffing and food with the stuffing | |
| CN104472644A (en) | Yunnan ham sparassis crispa mooncake and processing method thereof | |
| CN103271123A (en) | Formula for biscuits of hairy antler series and processing technology | |
| CN104146042B (en) | The fragrant lotus biscuit of one potato seed | |
| CN102283270A (en) | DHA (Docosahexaenoic Acid)-rich pumpkin pie and preparation method thereof | |
| CN104381751A (en) | Milk-fragrant steamed stuffed buns containing mulberry and shrimp meat, and preparation method of milk-fragrant steamed stuffed buns | |
| CN104170920B (en) | One main laminaria pie and preparation method thereof | |
| CN104026601B (en) | A kind of traditional Hakka wipes the preparation method of dish braised pork | |
| CN105325852A (en) | Preparation method of Chinese yam compound flour | |
| CN103141902A (en) | Soybean protein fermentation beverage and making method thereof | |
| KR20170039862A (en) | The method of manufacture for garlic bread | |
| CN107593841A (en) | A kind of mung bean lotus seed paste mooncake and preparation method thereof | |
| CN113767949A (en) | Research and development and application of flour product for keeping natural flavor | |
| CN104026600B (en) | The preparation method of dish braised pork is wiped by a kind of the Hakkas | |
| CN104146043B (en) | The preparation method of the fragrant lotus biscuit of one potato seed | |
| CN102948443A (en) | Corn biscuit made of corn grits and preparation process for corn biscuit | |
| CN106172620A (en) | A kind of control sugar Flos Cannabis | |
| CN101606712B (en) | Herbal addition agent of daily health-care food and application thereof | |
| CN104770757A (en) | Spicy baked eel | |
| CN101401629A (en) | Nourishing steamed bread, steamed stuffed bun, steamed roll, fried (baked) cake, pastry and biscuit | |
| CN108124935A (en) | Bean dregs short biscuit | |
| CN104381385A (en) | Vegetable biscuits and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20131211 |