CN1038201A - The preparation method of five-kernel moon cake cakestuffings - Google Patents
The preparation method of five-kernel moon cake cakestuffings Download PDFInfo
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- CN1038201A CN1038201A CN 88103148 CN88103148A CN1038201A CN 1038201 A CN1038201 A CN 1038201A CN 88103148 CN88103148 CN 88103148 CN 88103148 A CN88103148 A CN 88103148A CN 1038201 A CN1038201 A CN 1038201A
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Abstract
The invention belongs to cake food preparation method technical field.This method is: white sugar, water, maltose, edible oil are stirring under the heating continuously, and the adding soft cooked rice noodles mixing system of mixing makes its gelatinization under heating, really material, preserved fruit and other supplementary materials stir continuing to put into mixed nuts under the heating, adding the filling that liquor stirs, cooling curing is made the five-kernel moon cake cakestuffings, make with this method then is ripe filling, have soft, do not fill up tooth, raciness, tissue exquisiteness, complete obvious, the anti-storage of particle supplementary material, advantage such as insect-free.Be applicable to the making of five-kernel moon cake cakestuffings, Chinese and western faric confectionary filling, can be in the application of cake production unit.
Description
The present invention's " preparation method of five-kernel moon cake cakestuffings " belongs to cake food preparation method technical field.
Five-kernel moon cake is the cake food of unique Chinese national style and characteristic.As everyone knows, to this cake food, exist hard problem all the time.With regard to known to the applicant and understand, the hard main cause of existing five-kernel moon cake cake, be preparation method owing to filling unreasonable and not science cause.Existing five-kernel moon cake cakestuffings is when making, and its glutinous rice (or glutinous rice adds the part rice) is crushed after the parch dehydration and made soft cooked rice noodles; Other various raw materials add together and add water and stir; And then put together and mix and make filling soft cooked rice noodles with through adding other raw materials that water stirs.Like this, but soft cooked rice noodles does not have complete gelatinization to take off water on the contrary; White sugar in other raw materials is not fully absorbed water and is dissolved; Adding numb benevolence in other raw materials, almond, shelled peanut, walnut kernel, shelled melon seed, rose etc. all is the very low dried product of water content; These itself just all the raw material of lack of water put together entirely and mix the filling of making, be not only living or be half-cooked at least, and, this filling is wrapped in the moon cake after baking, not only baking is not saturating and not yet done causes the moon cake continuation half-cooked, but also certainly will cause the suction of five-kernel moon cake cakestuffings, the result who hardens, hardens, thereby also just caused the very hard result of whole moon cake.The inventor studies and improves the preparation method of five-kernel moon cake cakestuffings targetedly according to this situation.At first, white sugar, maltose, edible oil (being preferably vegetable oil) are to carry out under the condition of heating continuously all the time, thereby make these raw materials obtain abundant mixing, absorb water and dissolve in mixing and whipping process.Secondly, soft cooked rice noodles is added successively through mixing in the white sugar that fully mixes, absorb water and dissolve, maltose, the edible oil (being preferably vegetable oil) when stirring, also under heating condition, carry out, this not only makes soft cooked rice noodles fully absorb water, and, the more important thing is to make soft cooked rice noodles starch be issued to gelatinization at heating condition, no longer is that give birth to or half-cooked soft cooked rice noodles thereby make soft cooked rice noodles, but ripe soft cooked rice noodles.The 3rd, under the condition of heating, add mixed nuts and expect that really various supplementary materials such as (numb benevolence, almond, walnut kernel, shelled peanut, shelled melon seed) preserved fruit, sugar-preserved gourd, green plum, rose stir, not only make it to become cooked and give out intrinsic fragrance, improve local flavor, and obtained abundant suction.Thus, the present invention is exactly under reference prior art prerequisite, studies improved at the deficiencies in the prior art.
The present invention's's " preparation method of five-kernel moon cake cakestuffings " purpose is: improve by the research to system filling method, solve the hard problem of five-kernel moon cake cake.The present invention has reached intended purposes.
The present invention's " preparation method of five-kernel moon cake cakestuffings " is to the effect that: filling a prescription is 4 kilograms of numb benevolence, 0.2 kilogram in almond, 6 kilograms of shelled peanuts, 3 kilograms of walnut kernel, 0.5 kilogram of shelled melon seed, 4.5 kilograms of preserved fruits, 8 kilograms of sugar-preserved gourd, 4 kilograms in green plum, 1 kilogram in rose, 7 kilograms of maltoses, 20 kilograms of white sugars, 12 kilograms in edible oil (being preferably vegetable oil), 6 kilograms of soft cooked rice noodles, 0.5 kilogram of liquor and an amount of water.Fig. 1 is the preparation method processing technology routine flow chart of five-kernel moon cake cakestuffings; Fig. 2 is the preparation method processing technology routine flow chart of existing five-kernel moon cake cakestuffings, and Fig. 2 is as the contrast figure to Fig. 1; The preparation method of existing five-kernel moon cake cakestuffings is glutinous rice (or adding the part rice in the glutinous rice), through parch, crushing, cools off, makes soft cooked rice noodles, mixes to mix after an amount of water of other various supplementary materials addings is stirred and with soft cooked rice noodles and makes the five-kernel moon cake cakestuffings.The present invention is improvements over the prior art, wherein the preparation method of soft cooked rice noodles is same as the prior art, the invention is characterized in: the stirring of white sugar, water, maltose, edible oil (being preferably vegetable oil) is to carry out under the condition of heating continuously, mix when mixing system and need heat gelatinization, under heating condition, add mixed nuts after the gelatinization again and really expect (numb benevolence, almond, shelled peanut, walnut kernel, shelled melon seed), preserved fruit, sugar-preserved gourd, green plum, rose, and stir, add liquor then and stir, behind cooling curing and be made into the five-kernel moon cake cakestuffings; Its feature also is: white sugar, water, maltose, the temperature of the continuous heating of edible oil (being preferably vegetable oil), be according to the difference that adds raw material and different, wherein, the heating-up temperature that white sugar adds behind the water is a stage, the temperature that needs to heat in this stage is preferably 100 ℃, heating-up temperature after the adding maltose is again a stage, the temperature that needs to heat in this stage is preferably 110～115 ℃, after the adding edible oil (being preferably vegetable oil) also is a stage, and the temperature that needs to heat in this stage also is to be preferably 110～115 ℃; Mixing the system of mixing is successively to heat and carry out on the well-beaten raw material basis in above-mentioned process, and under the condition that continues insulation, successively soft cooked rice noodles is added, and the limit edged is mixed system, when requirement is mixed system in mixing, continue heat temperature raising, make soft cooked rice noodles obtain suction and gelatinization, its temperature that need heat gelatinization is preferably 120 ℃; Preparation method of the present invention, the scope of application is very wide, it is not only applicable to make the five-kernel moon cake cakestuffings, and be applicable to the cakestuffings of making other faric classes, as make the filling of the faric confectionary of Chinese style, the filling of Western-style faric confectionary, its difference only owing to cake kind and local flavor different fill a prescription also different, the preparation method of its filling, especially make starch by heating the technology that obtains gelatinization, can use method of the present invention.The those of ordinary skill or the workman of all genus cake food preparation method technical fields are as long as account for the useless pyrrole saddle bow of border callus and draw oneself and slough off aquatic foods and shed baby teeth and be willing to that saddle and bridle a horse ば horsefly capsule Qu coerces Zhuang brocade sole desert stool ┍ convulsion ⒚ saddle cloth spectrum saddle bow falcon cave Yun south tomb enlightening inner feelings て and flatters health and imitate according to the spectrum of the five-kernel moon cake cakestuffings of the present invention green pepper ü ひ that tans
Advantage or good effect that the present invention's " preparation method of five-kernel moon cake cakestuffings " is compared with prior art had are: the first, and the filling made from the present invention is soft, has solved the hard problem of five-kernel moon cake cake.The second, the filling tissue made from the present invention is fine and smooth, and bright good-looking, mixed nuts really material, preserved fruit and other particle supplementary materials are complete obvious and eye-catching.The 3rd, the filling of making of the present invention is ripe filling, and is not half-cooked, tastes and do not fill up tooth, improved product quality, local flavor and health, and can prolong product storage period, shelf life, and stopped the infested phenomenon of product between storage period.The 4th, the present invention is not only applicable to the making of five-kernel moon cake cakestuffings, and in being applicable to, the making of western-style cake filling.Thus, the present invention has tangible social effect.
Most preferred embodiment: the applicant is according to the preparation method processing technology routine flow chart and the above-mentioned narration that each operation is required of five-kernel moon cake cakestuffings of the present invention, actual tests and operation have been carried out repeatedly, all produced desirable five-kernel moon cake cakestuffings, five-kernel moon cake with this filling making, receive effect preferably, reached intended purposes.
Claims (4)
1, the preparation method of five-kernel moon cake cakestuffings, prescription is 4 kilograms of numb benevolence, 0.2 kilogram in almond, 6 kilograms of shelled peanuts, 3 kilograms of walnut kernel, 0.5 kilogram of shelled melon seed, 4.5 kilograms of preserved fruits, 8 kilograms of sugar-preserved gourd, 4 kilograms in green plum, 1 kilogram in rose, 7 kilograms of maltoses, 20 kilograms of white sugars, 12 kilograms in edible oil (being preferably vegetable oil), 6 kilograms of soft cooked rice noodles, 0.5 kilogram of liquor and an amount of water, glutinous rice (or adding the part rice in the glutinous rice), through parch, crushing, cooling, make soft cooked rice noodles, other various supplementary materials are added that water stirs the back and mix to mix and make the five-kernel moon cake cakestuffings with soft cooked rice noodles, it is characterized in that: white sugar, water, maltose, the stirring of edible oil (being preferably vegetable oil) is being carried out under the heating condition continuously, mix when mixing system and need heat gelatinization, under heating condition, add mixed nuts after the gelatinization again and really expect (numb benevolence, almond, shelled peanut, walnut kernel, shelled melon seed), preserved fruit, sugar-preserved gourd, green plum, rose, and stir, add liquor then and stir, behind cooling curing and be made into the five-kernel moon cake cakestuffings.
2, the preparation method of five-kernel moon cake cakestuffings according to claim 1, it is characterized in that: the temperature of the continuous heating of white sugar, water, maltose, edible oil (being preferably vegetable oil) is difference with the difference that adds raw material, wherein the heating-up temperature that adds behind the water of white sugar is preferably 100 ℃, heating-up temperature after the adding maltose is preferably 110～115 ℃, and the heating-up temperature after the adding edible oil (being preferably vegetable oil) is preferably 110～115 ℃.
3, according to the preparation method of claim 1,2 described five-kernel moon cake cakestuffingses, it is characterized in that: mix the temperature that need heat gelatinization when mixing system and be preferably 120 ℃.
4, according to the preparation method of claim 1,2,3 described five-kernel moon cake cakestuffingses, it is characterized in that: this preparation method is not only applicable to make the five-kernel moon cake cakestuffings, and is applicable to the Chinese style of other faric classes of making and the filling of western-style cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88103148 CN1011475B (en) | 1988-05-31 | 1988-05-31 | Prepn.of stuffing of five kinds of kernels for moon cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88103148 CN1011475B (en) | 1988-05-31 | 1988-05-31 | Prepn.of stuffing of five kinds of kernels for moon cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1038201A true CN1038201A (en) | 1989-12-27 |
| CN1011475B CN1011475B (en) | 1991-02-06 |
Family
ID=4832465
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 88103148 Expired CN1011475B (en) | 1988-05-31 | 1988-05-31 | Prepn.of stuffing of five kinds of kernels for moon cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1011475B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063915C (en) * | 1997-09-03 | 2001-04-04 | 韩智燕 | Ice-wheel moon cake and making method thereof |
| CN1301659C (en) * | 2005-04-12 | 2007-02-28 | 黄菊声 | Rose candy and its making process |
| CN100401901C (en) * | 2006-03-21 | 2008-07-16 | 沈悦雷 | Sugar less low fat moon cake and its production method |
| CN101361581B (en) * | 2007-08-10 | 2012-12-12 | 孙志刚 | ABCDRIS natural five-flavor health moon cake |
| CN103027089A (en) * | 2012-12-26 | 2013-04-10 | 河南兴泰科技实业有限公司 | Flour rich in various buckwheat nutrients and preparation method thereof |
| CN106418178A (en) * | 2016-12-20 | 2017-02-22 | 绩溪袁稻农业产业科技有限公司 | Nutritional buckwheat noodles |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287948A (en) * | 2018-09-21 | 2019-02-01 | 泉州黄章智能科技有限公司 | One cultivates peanut herb cake |
-
1988
- 1988-05-31 CN CN 88103148 patent/CN1011475B/en not_active Expired
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063915C (en) * | 1997-09-03 | 2001-04-04 | 韩智燕 | Ice-wheel moon cake and making method thereof |
| CN1301659C (en) * | 2005-04-12 | 2007-02-28 | 黄菊声 | Rose candy and its making process |
| CN100401901C (en) * | 2006-03-21 | 2008-07-16 | 沈悦雷 | Sugar less low fat moon cake and its production method |
| CN101361581B (en) * | 2007-08-10 | 2012-12-12 | 孙志刚 | ABCDRIS natural five-flavor health moon cake |
| CN103027089A (en) * | 2012-12-26 | 2013-04-10 | 河南兴泰科技实业有限公司 | Flour rich in various buckwheat nutrients and preparation method thereof |
| CN103027089B (en) * | 2012-12-26 | 2014-01-22 | 河南兴泰科技实业有限公司 | Flour rich in various buckwheat nutrients and preparation method thereof |
| CN106418178A (en) * | 2016-12-20 | 2017-02-22 | 绩溪袁稻农业产业科技有限公司 | Nutritional buckwheat noodles |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1011475B (en) | 1991-02-06 |
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