CN105230721A - Production method of chestnut paste pastry moon cake - Google Patents
Production method of chestnut paste pastry moon cake Download PDFInfo
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- CN105230721A CN105230721A CN201510630141.6A CN201510630141A CN105230721A CN 105230721 A CN105230721 A CN 105230721A CN 201510630141 A CN201510630141 A CN 201510630141A CN 105230721 A CN105230721 A CN 105230721A
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- chestnut
- skin
- rong
- outermost layer
- production method
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Abstract
The present invention relates to a production method of a chestnut paste pastry moon cake, and the production method comprises the following steps: 1) chestnuts are shelled and washed for later usage; 2) the washed chestnuts are put into a blender and smashed into chestnut paste; 3) the chestnut paste is fried in shallow oil with the need of adding oil into the chestnut paste constantly; 4) the fried chestnut paste is cooled thoroughly and put into a freezer for 24-hour refrigeration; 5) flour and lard are put into the blender together to obtain oily dough; 6) additional flour and lard are directly stirred evenly to prepare pastry for later usage; 7) the oily dough and the prepared pastry are divided into small pieces uniform in size to prepare thin skins; 8) the prepared chestnut paste is divided into equivalent fillings, and the chestnut paste fillings are added into the prepared thin skins to prepare dough balls; 9) a thin layer of egg liquid is brushed on the surfaces of the dough balls, white sesame seeds are applied to the surfaces of the dough balls, and the dough balls are put into an ovenware in order; 10) the ovenware is placed into an oven, and the dough balls are heated, roasted and taken out to naturally cool the moon cakes for oil return; and 11) after oil return, preservatives or deoxidizers are added into the moon cakes, the moon cakes are sterilized and sealed, the finished products are counted, checked and put into a finished product warehouse for storage, and the products are put in the market for sale.
Description
Technical field
The present invention relates to the production method of moon cake, relate in particular to a kind of production method of Li Rong sensory quality.
Background technology
Sensory quality is Han nationality's tradition one of cake, belongs to the one of guang-type moon cake, the most famous in the Mid-autumn Festival various moon cake.It has that batching is fastidious, the thin filling of skin is many, delicious good to eat, not easily broken, the feature such as be easy to carry.This moon cake, in cydariform, limit slightly bloats, decorative pattern and writing clear, shape rectify, not broken skin, does not give the game away, and corner is clearly demarcated; Edge is ivory white, bottom surface brownish red; Taste is fragrant and sweet, and soft band is crisp, has multiple nut fragrance.Li Rong sensory quality is as traditional cuisines in a kind of Mid-autumn Festival, very popular.
The present invention is just for the technical problem existed in prior art, and provide a kind of production method of Li Rong sensory quality, the method is not only simple, easy operation, the Li Rong sensory quality manufactured, has and has a sweet taste, the feature such as balanced in nutrition, has enriched the dietetic life of people.
To achieve these goals, technical scheme of the present invention is put into down, and a kind of production method of Li Rong sensory quality, is characterized in that, said method comprising the steps of
1) chestnut shells, and cleans for subsequent use;
2) mixer put into by the chestnut cleaned, and breaks into chestnut Rong;
3) chestnut Rong is added fry to fry, need during frying constantly to refuel, cool until chestnut Rong and oil have merged to stop working;
4) chestnut Rong puts into icebox refrigeration 24h after cooling completely;
5) flour, lard are put into mixer together, limit slowly adds warm water limit and is stirred into the outermost layer of skin, becomes smooth dough after stirring with hand kneading;
6) get flour again, that the direct mixing and stirring of lard does short is for subsequent use;
7) divide uniformly fritter by the outermost layer of skin and short equivalent, with the ratio outermost layer of skin of an outermost layer of skin to a short, short is wrapped up, be then ground into thin skin for subsequent use;
8) fillings that ready-made chestnut Rong is divided into equivalent size added in the thin skin got ready, afterturn is agglomerating, is then put in the mould got ready;
9) brush the egg liquid of thin layer at dough surface, after putting white sesameseed, enter baking tray;
10) baking tray is inserted baking box, take out after heating baking, allow moon cake naturally cool oil return;
11) moon cake after oil return, adds antistaling agent or deoxidier, by sterilizing sealing, reinstalls in packing box, encloses label, and after covering the date of manufacture, statistics hands over the cautious warehouse-in of finished room, list marketing.
As a modification of the present invention, the required batching of moon cake of often producing 1kg is put into down: chestnut 500G, edible oil 100ML, outermost layer of skin material Plain flour 200G, outermost layer of skin material lard 60G, outermost layer of skin material warm water 80G, short material Plain flour 180G, short material lard 100G, white sesameseed 30G, egg liquid 15G.
As a modification of the present invention, in described step 10, after baking box is preheated to 220 degree, baking tray is put in middle level and bakes 15-20 minute.
Relative to prior art, advantage of the present invention is put into down, 1) the present invention in manufacturing process more adopts the food materials being easy to obtain, and namely ensure that the excellent texture of product, again can comparatively low production cost by a relatively large margin, be beneficial to and carry out product promotion in middle-size and small-size food processing factory; 2) the made moon cake of this method is relative to traditional Li Rong sensory quality, also has long shelf-life, not perishable feature.
Detailed description of the invention
In order to deepen the understanding of the present invention and understanding, below in conjunction with detailed description of the invention the present invention being made further instructions and introducing.
embodiment 1:
A production method for Li Rong sensory quality, is characterized in that, said method comprising the steps of
1) chestnut shells, and cleans for subsequent use;
2) mixer put into by the chestnut cleaned, and breaks into chestnut Rong;
3) chestnut Rong is added fry to fry, need during frying constantly to refuel, cool until chestnut Rong and oil have merged to stop working;
4) chestnut Rong puts into icebox refrigeration 24h after cooling completely;
5) flour, lard are put into mixer together, limit slowly adds warm water limit and is stirred into the outermost layer of skin, becomes smooth dough after stirring with hand kneading;
6) get flour again, that the direct mixing and stirring of lard does short is for subsequent use;
7) divide uniformly fritter by the outermost layer of skin and short equivalent, with the ratio outermost layer of skin of an outermost layer of skin to a short, short is wrapped up, be then ground into thin skin for subsequent use;
8) fillings that ready-made chestnut Rong is divided into equivalent size added in the thin skin got ready, afterturn is agglomerating, is then put in the mould got ready;
9) brush the egg liquid of thin layer at dough surface, after putting white sesameseed, enter baking tray;
10) baking tray is inserted baking box, take out after heating baking, allow moon cake naturally cool oil return;
11) moon cake after oil return, adds antistaling agent or deoxidier, by sterilizing sealing, reinstalls in packing box, encloses label, and after covering the date of manufacture, statistics hands over the cautious warehouse-in of finished room, list marketing.
As a modification of the present invention, the required batching of moon cake of often producing 1kg is put into down: chestnut 500G, edible oil 100ML, outermost layer of skin material Plain flour 200G, outermost layer of skin material lard 60G, outermost layer of skin material warm water 80G, short material Plain flour 180G, short material lard 100G, white sesameseed 30G, egg liquid 15G.
As a modification of the present invention, in described step 10, after baking box is preheated to 220 degree, baking tray is put in middle level and bakes 15-20 minute.
It should be noted that above-described embodiment is only preferred embodiment of the present invention; be not used for limiting protection scope of the present invention; equivalent replacement done on the basis of the above or substitute and all belong to protection scope of the present invention, protection scope of the present invention is as the criterion with claims.
Claims (3)
1. a production method for Li Rong sensory quality, is characterized in that, said method comprising the steps of:
1) chestnut shells, and cleans for subsequent use;
2) mixer put into by the chestnut cleaned, and breaks into chestnut Rong;
3) chestnut Rong is added fry to fry, need during frying constantly to refuel, cool until chestnut Rong and oil have merged to stop working;
4) chestnut Rong puts into icebox refrigeration 24h after cooling completely;
5) flour, lard are put into mixer together, limit slowly adds warm water limit and is stirred into the outermost layer of skin, becomes smooth dough after stirring with hand kneading;
6) get flour again, that the direct mixing and stirring of lard does short is for subsequent use;
7) divide uniformly fritter by the outermost layer of skin and short equivalent, with the ratio outermost layer of skin of an outermost layer of skin to a short, short is wrapped up, be then ground into thin skin for subsequent use;
8) fillings that ready-made chestnut Rong is divided into equivalent size added in the thin skin got ready, afterturn is agglomerating, is then put in the mould got ready;
9) brush the egg liquid of thin layer at dough surface, after putting white sesameseed, enter baking tray;
10) baking tray is inserted baking box, take out after heating baking, allow moon cake naturally cool oil return;
11) moon cake after oil return, adds antistaling agent or deoxidier, by sterilizing sealing, reinstalls in packing box, encloses label, and after covering the date of manufacture, statistics hands over the cautious warehouse-in of finished room, list marketing.
2. the production method of Li Rong sensory quality according to claim 1, it is characterized in that, the required batching of moon cake of often producing 1kg is put into down: chestnut 500G, edible oil 100ML, outermost layer of skin material Plain flour 200G, outermost layer of skin material lard 60G, outermost layer of skin material warm water 80G, short material Plain flour 180G, short material lard 100G, white sesameseed 30G, egg liquid 15G.
3. the production method of Li Rong sensory quality according to claim 1, is characterized in that, in described step 10, after baking box is preheated to 220 degree, baking tray is put in middle level and bakes 15-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510630141.6A CN105230721A (en) | 2015-09-29 | 2015-09-29 | Production method of chestnut paste pastry moon cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510630141.6A CN105230721A (en) | 2015-09-29 | 2015-09-29 | Production method of chestnut paste pastry moon cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105230721A true CN105230721A (en) | 2016-01-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510630141.6A Withdrawn CN105230721A (en) | 2015-09-29 | 2015-09-29 | Production method of chestnut paste pastry moon cake |
Country Status (1)
| Country | Link |
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| CN (1) | CN105230721A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106305908A (en) * | 2016-08-31 | 2017-01-11 | 无为县三星食品厂 | Suzhou-style mooncakes and making process thereof |
| CN106577955A (en) * | 2016-12-30 | 2017-04-26 | 三只松鼠股份有限公司 | White fungus cookie with rock candy and production method thereof |
-
2015
- 2015-09-29 CN CN201510630141.6A patent/CN105230721A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106305908A (en) * | 2016-08-31 | 2017-01-11 | 无为县三星食品厂 | Suzhou-style mooncakes and making process thereof |
| CN106577955A (en) * | 2016-12-30 | 2017-04-26 | 三只松鼠股份有限公司 | White fungus cookie with rock candy and production method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160113 |