CN105230722A - Production method of Chinese yam pastry moon cake - Google Patents
Production method of Chinese yam pastry moon cake Download PDFInfo
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- CN105230722A CN105230722A CN201510630142.0A CN201510630142A CN105230722A CN 105230722 A CN105230722 A CN 105230722A CN 201510630142 A CN201510630142 A CN 201510630142A CN 105230722 A CN105230722 A CN 105230722A
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- CN
- China
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- chinese yam
- moon cake
- outermost layer
- moon
- skin
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Abstract
The present invention relates to a production method of a Chinese yam pastry moon cake. The production method is characterized in that the production method comprises the following steps: 1) evenly mixing and kneading lard and flour (ingredients needed for preparing water oily dough); 2) evenly kneading flour and lard (ingredients needed for preparing oily dough); 3) steaming the Chinese yam, crushing the steamed Chinese yam, adding sugar into the crushed Chinese yam, and frying the Chinese yam in a pan for water removal; 4) dividing the fried Chinese yam into small pieces uniform in size, and using Chinese yam pieces as fillings; 5) dividing the water oily dough and the oily dough into pieces; 6) wrapping each piece of oily dough with one piece of water oily dough; 7) then pressing the wrapped dough pieces to be flat, and putting the Chinese yam fillings into the flat wrapped dough pieces; 8) putting moon cake fillings into prepared flat cakes, rolling and pressing the flat cakes into balls, and putting the balls into a prepared mold; 9) lightly brushing a layer of egg liquid on the surface of each moon cake after the surface is shaped, putting the moon cakes into an oven, and taking out the moon cakes when the surface of each moon cake is golden and the waist of each moon cake is slightly bulgy; 10) placing baked moon cakes in air-drying racks to cool the moon cakes; and 11) adding preservatives or deoxidizers into the moon cakes after oil return, sterilizing and sealing the moon cakes, counting and checking the finished products, putting the finished products into a finished product warehouse for storage, and putting the finished products 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 Chinese yam sensory quality.
Background technology
Moon cake is the Han nationality's tradition snack had long enjoyed a good reputation, and deeply likes by Chinese people.Moon cake circle circle is again again divide of the whole family to eat, and signifies to reunite harmonious, the Mid-autumn Festival this sky be the product that must eat.Ancient times moon cake by as sacrificial offerings in the Mid-autumn Festival eat.Allegedly eat the custom of moon cake the Mid-autumn Festival in the Tang Dynasty, when the Northern Song Dynasty, popular in imperial palace, but also spread among the people, be commonly called as at that time " little cake " and " moon group ", being developed to the Ming Dynasty then becomes the common catering customs of the whole people, even to this day, kind is more various, but does not also have a kind of moon cake cooing filling of Chinese yam on the market, and the birth of this product just in time compensate for the market vacancy.
The present invention is just for the technical problem existed in prior art, and provide a kind of production method of Chinese yam sensory quality, the method is not only simple, easy operation, the Chinese yam 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 as follows, and a kind of production method of Chinese yam sensory quality, is characterized in that, said method comprising the steps of:
1) lard in the food materials of the water outermost layer of skin and flour mixing are rubbed even, rub again evenly putting into warm water, be kneaded into smooth dough;
2) the material flour of the outermost layer of skin and lard are rubbed evenly, being repeatedly kneaded into, smooth dough is for subsequent use;
3) Chinese yam cooks and pulverizes pot in rear sugaring and make removal moisture content popular;
4) Chinese yam fried is divided into fritter of uniform size and cooks filling;
5) the water outermost layer of skin is seized into jizi for making dumplings with the outermost layer of skin, the dumpling made of glutinous rice flour of size such as to roll into a ball into, wake up a little;
6) wrap the jizi for making dumplings of the outermost layer of skin with the water outermost layer of skin, then one direction rolls into oblong shape, then rolls;
7) then get jizi for making dumplings wherein by flat, put into Chinese yam filling, then wrap tight circular;
8) moon cake is put into the flat cake made, after frustrating the group of being pressed into, put into the mould got ready;
9) after the sizing of surface, light brush one deck egg liquid on surface; Enter baking box, treat that surface is golden yellow, waist is slightly heaved and can be come out of the stove;
10) baked moon cake is placed on and clothes hanger dries in the air cool, waits for one day, allows the oil return of moon cake nature;
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 production method of Chinese yam sensory quality according to claim 1, it is characterized in that, the required batching of moon cake of often producing 1 kilogram is as follows: the quality of making outermost layer of skin material requested be respectively low powder 250 grams of lards, 120 grams, the quality making water outermost layer of skin material requested is respectively medium strength flour 300 grams, salt 4 grams, 100 grams, warm water, Chinese yam 270 grams, 30 grams, egg.
As a modification of the present invention, in described step 9, the first preheating of baking box, is then set as 200 degree, roasting 20 minutes.
Relative to prior art, advantage of the present invention is as follows, 1) sweet, the property of Chinese yam taste is flat, nontoxic, have strengthening the spleen and tonifying the lung, beneficial essence of reinforcing the kidney, beneficial brain beauty treatment, anti-ageing, antitumor, antifatigue, anti-harmful substance stimulate, regulate metabolism, strengthen immunity function, growth promoting effects, adjustment endocrine, regulate cardio-pulmonary function, excited blood system processed, regulate neural effect, this product, using Chinese yam as major ingredient, has identical effect after edible; 2) the made moon cake of this method is relative to traditional Chinese yam 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 Chinese yam sensory quality, is characterized in that, said method comprising the steps of:
1) lard in the food materials of the water outermost layer of skin and flour mixing are rubbed even, rub again evenly putting into warm water, be kneaded into smooth dough;
2) the material flour of the outermost layer of skin and lard are rubbed evenly, being repeatedly kneaded into, smooth dough is for subsequent use;
3) Chinese yam cooks and pulverizes pot in rear sugaring and make removal moisture content popular;
4) Chinese yam fried is divided into fritter of uniform size and cooks filling;
5) the water outermost layer of skin is seized into jizi for making dumplings with the outermost layer of skin, the dumpling made of glutinous rice flour of size such as to roll into a ball into, wake up a little;
6) wrap the jizi for making dumplings of the outermost layer of skin with the water outermost layer of skin, then one direction rolls into oblong shape, then rolls;
7) then get jizi for making dumplings wherein by flat, put into Chinese yam filling, then wrap tight circular;
8) moon cake is put into the flat cake made, after frustrating the group of being pressed into, put into the mould got ready;
9) after the sizing of surface, light brush one deck egg liquid on surface; Enter baking box, treat that surface is golden yellow, waist is slightly heaved and can be come out of the stove;
10) baked moon cake is placed on and clothes hanger dries in the air cool, waits for one day, allows the oil return of moon cake nature;
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 production method of Chinese yam sensory quality according to claim 1, it is characterized in that, the required batching of moon cake of often producing 1 kilogram is as follows: the quality of making outermost layer of skin material requested be respectively low powder 250 grams of lards, 120 grams, the quality making water outermost layer of skin material requested is respectively medium strength flour 300 grams, salt 4 grams, 100 grams, warm water, Chinese yam 270 grams, 30 grams, egg.
As a modification of the present invention, in described step 9, the first preheating of baking box, is then set as 200 degree, roasting 20 minutes.
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 Chinese yam sensory quality, is characterized in that, said method comprising the steps of:
1) lard in the food materials of the water outermost layer of skin and flour mixing are rubbed even, rub again evenly putting into warm water, be kneaded into smooth dough;
2) the material flour of the outermost layer of skin and lard are rubbed evenly, being repeatedly kneaded into, smooth dough is for subsequent use;
3) Chinese yam cooks and pulverizes pot in rear sugaring and make removal moisture content popular;
4) Chinese yam fried is divided into fritter of uniform size and cooks filling;
5) the water outermost layer of skin is seized into jizi for making dumplings with the outermost layer of skin, the dumpling made of glutinous rice flour of size such as to roll into a ball into, wake up a little;
6) wrap the jizi for making dumplings of the outermost layer of skin with the water outermost layer of skin, then one direction rolls into oblong shape, then rolls;
7) then get jizi for making dumplings wherein by flat, put into Chinese yam filling, then wrap tight circular;
8) moon cake is put into the flat cake made, after frustrating the group of being pressed into, put into the mould got ready;
9) after the sizing of surface, light brush one deck egg liquid on surface; Enter baking box, treat that surface is golden yellow, waist is slightly heaved and can be come out of the stove;
10) baked moon cake is placed on and clothes hanger dries in the air cool, waits for one day, allows the oil return of moon cake nature;
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 Chinese yam sensory quality according to claim 1, it is characterized in that, the required batching of moon cake of often producing 1 kilogram is as follows: the quality of making outermost layer of skin material requested be respectively low powder 250 grams of lards, 120 grams, the quality making water outermost layer of skin material requested is respectively medium strength flour 300 grams, salt 4 grams, 100 grams, warm water, Chinese yam 270 grams, 30 grams, egg.
3. the production method of Chinese yam sensory quality according to claim 1, is characterized in that, in described step 9, the first preheating of baking box, is then set as 200 degree, roasting 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510630142.0A CN105230722A (en) | 2015-09-29 | 2015-09-29 | Production method of Chinese yam pastry moon cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510630142.0A CN105230722A (en) | 2015-09-29 | 2015-09-29 | Production method of Chinese yam pastry moon cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105230722A true CN105230722A (en) | 2016-01-13 |
Family
ID=55028788
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510630142.0A Withdrawn CN105230722A (en) | 2015-09-29 | 2015-09-29 | Production method of Chinese yam pastry moon cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105230722A (en) |
-
2015
- 2015-09-29 CN CN201510630142.0A patent/CN105230722A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |