CN105851149A - Pumpkin moon cake processing technology - Google Patents

Abstract

The invention discloses a moon cake processing technology, particularly relates to a pumpkin moon cake processing technology and belongs to the field of food processing technologies. Pumpkin moon cakes are made through raw material preprocessing, steaming, paste making and water removal, stir-frying, syrup boiling, skin making, forming and finished product inspection. The pumpkin moon cake processing technology is simple, production and making are easy, made pumpkin moon cakes are rich in nutrition, convenient to eat, good in taste, low in sugar, low in calorie, high in added value of products, safe and sanitary.

Description

Processing Technology of Pumpkin Mooncake

technical field

The invention discloses a preparation process of a pumpkin moon cake, in particular relates to a processing technology of a pumpkin moon cake, and belongs to the technical field of food processing.

technical background

Pumpkin has a long history of planting, strong stress resistance, a wide variety, strong adaptability, wide geographical distribution, high yield and storage resistance, fruit shapes, sizes, and quality, and colorful fruit colors. Rich. It has high nutritional value and reprocessing properties. Pumpkin is warm in nature, sweet in taste, enters the spleen and stomach meridians, can nourish the lungs and replenish qi, reduce phlegm, detoxify, cure cough and asthma, treat lung abscess and constipation, and have diuretic and beautifying effects. The bile secreted by pumpkin can promote gastrointestinal motility and help food digestion. The pectin in it can protect people from the stimulation of rough food and protect the gastrointestinal mucosa. Pumpkin can help the recovery of liver and kidney function, promote the regeneration ability of its cells, and eliminate the mutation effect of carcinogens such as nitrous acid. There is also a "cobalt" component in pumpkin, which has a blood-enriching effect after eating. Pumpkin is not only rich in vitamins A, B, C and minerals, but also contains 8 kinds of amino acids necessary for the human body and histidine necessary for children, soluble fiber, lutein and trace amounts of phosphorus, potassium, calcium, magnesium, zinc, silicon, etc. element. Modern nutrition and medicine have shown that eating more pumpkins can effectively prevent and treat diabetes, high blood pressure, and liver lesions, and improve human immunity.

Mooncake is a traditional delicacy of the Chinese nation. It has become a new development trend to develop healthy, nutritious and health-care vegetarian mooncakes to meet the needs of modern people for the health, nutrition and high-quality of mooncakes, a traditional festival delicacy. Now people's requirements for the taste of moon cakes are no longer just the delicious and delicious sweet oil type, but are gradually changing to the refreshing type that is delicious, healthy and nutritious. Making healthy and delicious pumpkin mooncakes not only satisfies modern people's pursuit of food health, nutrition, greenness and safety, conforms to the development trend of the times, but also makes the pumpkin products on the market more colorful. Green, nutritious, healthy, and low-calorie pumpkin mooncakes will be a development trend in the future, and a major trend for food companies to innovate in product technology, with broad market prospects.

Contents of the invention

The technical problem to be solved by the present invention is to provide a processing method of pumpkin moon cakes. The processing technology of the present invention is simple, the production is easy, and the prepared pumpkin moon cakes are rich in nutrition, convenient to eat and good in taste.

In order to solve the problems of the technologies described above, the processing method of pumpkin mooncake of the present invention may further comprise the steps:

(1) Raw material pretreatment: select pumpkins with golden skin, thick and tender flesh with less fiber, orange color, disease-free and pollution-free as raw materials, clean them, remove seeds and flesh, and cut into blocks.

(2) Steaming: Put the cut pumpkins in a steamer, steam them, and peel them.

(3) Mud making and water removal: mash the cooled pumpkin pieces into mud, put them in the center of two layers of gauze, squeeze out the water gently, and the water content of the made pumpkin puree is about 80%.

(4) Frying: Weigh 3g of sugar, 2g of oil, and 6g of flour, add it to 10g of pumpkin puree, and stir well. Pour the prepared pumpkin filling into a non-stick pan, and quickly stir-fry on the induction cooker over low heat. When the filling is golden and translucent, with a delicate texture and can be squeezed into pumpkin balls by hand, put it in a clean stainless steel plate and let it cool for later use.

(5) Syrup cooking: To prepare high-quality invert syrup, sufficient water must be used, the ratio of sugar to water is 100:60, the addition of citric acid is 0.05%, the cooking temperature is 120° C., and the cooking time is 3 hours.

(6) Leather production: Weigh 100g of low-gluten flour, 70g of homemade syrup, 30g of vegetable oil, 2g of alkaline water (alkaline water ratio 1:4), first pour alkaline water into syrup and stir evenly, then pour vegetable oil and stir until It is thick, and finally, gradually add 100g of low-gluten flour, mix well and knead until the leather is moderately soft and hard, and the leather surface is smooth. Wrap it with plastic wrap and let it stand for 1 hour to form a mooncake skin.

(7) Forming: Sprinkle a little flour on a clean and dry stainless steel plate, weigh 10g of cake skin and 20g of fillings, roll the cake skin into a round shape and gently flatten it into a thicker round leaf shape. Then roll the filling into the pie crust, slowly turn the pie crust so that the filling is completely covered, put it into the mold, and press it slightly. Put the shaped mooncakes into a baking tray, heat up to 200°C, lower to 170°C, and bake for 15-20 minutes until the mooncakes are reddish brown and come out of the oven, cool down, and the finished product is finished.

(8) Finished product inspection: The processed products are firstly inspected for sensory indicators. Pumpkin mooncakes are required to have uniform color, good texture, moderate sweetness, delicate taste, and the inherent fragrance of pumpkin; is 20±2, and the pH value is 4±0.2. Sensory indicators and physical and chemical indicators all meet the requirements for qualified products.

The innovation of the invention lies in that, on the basis of the traditional moon cake processing technology, pumpkin moon cakes with beautiful color, unique flavor and high nutritional value can be produced within 24 hours without adding any artificial pigments.

detailed description

A kind of processing method of pumpkin moon cake, comprises the following steps:

(1) Raw material pretreatment: select the eight-mature pumpkin with golden skin, thick and tender meat, less fiber, orange color, less water content and high sugar content, which is disease-free and pollution-free, as raw material, clean it, and remove the seeds Remove the flesh and cut into chunks.

(2) Steaming: put the cut pumpkin in a steamer, steam it, and peel it. In order to ensure the taste and quality of the stuffing, the color of the pumpkin flesh near the skin is thicker than the green fiber, and the taste is poor. go.

(3) Mud making and water removal: mash the cooled pumpkin pieces into mud, fold the gauze into two layers, put the pumpkin puree in the center of the gauze, squeeze out the water gently, and the water content of the made pumpkin puree is about 80%.

(4) Frying: Weigh 3g of sugar, 2g of oil, and 6g of flour, add it to 10g of pumpkin puree, and stir well. Put the non-stick pan on the electric stove and heat it up. After the water in the pan evaporates to dryness, pour the pumpkin filling that has been stirred and prepared into the pan, and stir fry quickly over low heat. When the fried pumpkin filling is golden and translucent, with a delicate texture and can be kneaded into dry pumpkin balls by hand, put it in a clean stainless steel plate and let it cool for later use.

(5) Syrup cooking: To prepare high-quality invert syrup, sufficient water must be used, the ratio of sugar to water is 100:60, the addition of citric acid is 0.05%, the cooking temperature is 120° C., and the cooking time is 3 hours.

(6) Leather production: Weigh 100g of low-gluten flour, 70g of homemade syrup, 30g of vegetable oil, 2g of alkaline water (alkaline-water ratio 1:4), first pour alkaline water into 70g of syrup and stir evenly, then pour in 30g of oil Stir until it becomes thick and milky, and finally add 100g of low-gluten flour gradually, mix well and knead until the leather is moderately soft and hard, and the leather surface is smooth. Wrap it with plastic wrap and let it stand for an hour to form the desired mooncake skin.

(7) Forming: Sprinkle a little dry flour on a clean and dry stainless steel plate, put the wake-up dough in the stainless steel plate, weigh 10g of cake skin and 20g of filling, and roll the cake skin into a circle The shape is slightly flattened into a thick round leaf shape. Then roll the filling into the pie crust, slowly turn the pie crust so that the filling is completely covered, put it into the mold, and press it slightly. Put the shaped mooncakes into a baking tray, heat up to 200°C, lower to 170°C, and bake for 15-20 minutes until the mooncakes are reddish brown and come out of the oven, cool down, and the finished product is finished.

(8) Finished product inspection: The processed products are firstly inspected for sensory indicators. Pumpkin mooncakes are required to have uniform color, good texture, moderate sweetness, delicate taste, and the inherent fragrance of pumpkin; is 20±2, and the pH value is 4±0.2. Sensory indicators and physical and chemical indicators all meet the requirements for qualified products.

Claims (1)

1. a kind of processing technology of pumpkin moon cake is characterized in that comprising the following steps: (1) Raw material pretreatment: select the eight-mature pumpkin with golden skin, thick and tender meat, less fiber, orange color, less water content and high sugar content, which is disease-free and pollution-free, as raw material, clean it, and remove the seeds Remove the flesh and cut into chunks. (2) Steaming: put the cut pumpkin in a steamer, steam it, and peel it. In order to ensure the taste and quality of the stuffing, the color of the pumpkin flesh near the skin is thicker than the green fiber, and the taste is poor. go. (3) Mud making and water removal: mash the cooled pumpkin pieces into mud, fold the gauze into two layers, put the pumpkin puree in the center of the gauze, squeeze out the water gently, and the water content of the made pumpkin puree is about 80%. (4) Frying: Weigh 3g of sugar, 2g of oil, and 6g of flour, add it to 10g of pumpkin puree, and stir well. Put the non-stick pan on the electric stove and heat it up. After the water in the pan evaporates to dryness, pour the pumpkin filling that has been stirred and prepared into the pan, and stir fry quickly over low heat. When the fried pumpkin filling is golden and translucent, with a delicate texture and can be kneaded into dry pumpkin balls by hand, put it in a clean stainless steel plate and let it cool for later use. (5) Syrup cooking: To prepare high-quality invert syrup, sufficient water must be used, the ratio of sugar to water is 100:60, the addition of citric acid is 0.05%, the cooking temperature is 120° C., and the cooking time is 3 hours. (6) Leather production: Weigh 100g of low-gluten flour, 70g of homemade syrup, 30g of vegetable oil, 2g of alkaline water (alkaline-water ratio 1:4), first pour alkaline water into 70g of syrup and stir evenly, then pour in 30g of oil Stir until it becomes thick and milky, and finally add 100g of low-gluten flour gradually, mix well and knead until the leather is moderately soft and hard, and the leather surface is smooth. Wrap it with plastic wrap and let it stand for an hour to form the desired mooncake skin. (7) Forming: Sprinkle a little dry flour on a clean and dry stainless steel plate, put the wake-up dough in the stainless steel plate, weigh 10g of cake skin and 20g of filling, and roll the cake skin into a circle The shape is slightly flattened into a thick round leaf shape. Then roll the filling into the pie crust, slowly turn the pie crust so that the filling is completely covered, put it into the mold, and press slightly. Put the shaped mooncakes into a baking tray, heat up to 200°C, lower to 170°C, and bake for 15-20 minutes until the mooncakes are reddish brown and come out of the oven, cool down, and the finished product is finished. (8) Finished product inspection: The processed products are firstly inspected for sensory indicators. Pumpkin mooncakes are required to have uniform color, good texture, moderate sweetness, delicate taste, and the inherent fragrance of pumpkin; is 20±2, and the pH value is 4±0.2. Sensory indicators and physical and chemical indicators all meet the requirements for qualified products.