CN106212613A - The manufacture method of fragrant cattle moon cake - Google Patents
The manufacture method of fragrant cattle moon cake Download PDFInfo
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- CN106212613A CN106212613A CN201610769545.8A CN201610769545A CN106212613A CN 106212613 A CN106212613 A CN 106212613A CN 201610769545 A CN201610769545 A CN 201610769545A CN 106212613 A CN106212613 A CN 106212613A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Food Science & Technology (AREA)
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- Confectionery (AREA)
Abstract
The invention discloses the manufacture method of a kind of fragrant cattle moon cake, relate to food processing technology field, the method includes the making of cake skin and stuffing material, and stuffing material uses fragrant beef as main stuffing material, is put into by stuffing material in cake skin, wraps, and baking to obtain final product.Using fragrant beef as main stuffing material in the moon cake of the present invention, fragrant beef rich in proteins, aminoacid ratio of components Carnis Sus domestica needs closer to human body, can improve body resistance against diseases, nourishes taste, strong muscles and bones, and reduce phlegm endogenous wind stopping, the effect of the only saliva of quenching the thirst；Stuffing material is added with 7 kinds of adjuvants, adjuvant self with sugar whole stuffing material sweetness can be made to have taste, need not additionally add sugar, thus the moon cake sugar content made is low.
Description
Technical field
The present invention relates to food processing technology field, the manufacture method of a kind of fragrant cattle moon cake.
Background technology
The Mid-autumn Festival is the red-letter day of Chinese tradition, eats, in the Mid-autumn Festival, the traditional custom that moon cake is this red-letter day, and moon cake also becomes
The indispensable gift in the Mid-autumn Festival.Traditional moon cake is the moon cake of the stuffing material such as mixed nuts, Fructus Cannabis, lotus seed paste, bean paste, various in style, local flavor
Because ground is different.Along with the raising of people's living standard, people more focus on health, therefore, more and more fastidious to moon cake, not only want
Asking the variation of kind and abundant mouthfeel, more require the general equilibrium of nutrition, the improvement and the innovation that make moon cake are that people are
The new problem being continually striving to.
Summary of the invention
The present invention provides the manufacture method of a kind of fragrant cattle moon cake, and it can solve, and moon cake nutritional labeling is few, sugar content is high
Problem.
In order to solve the problems referred to above, the technical solution adopted in the present invention is: it comprises the following steps:
Step one, the making of cake skin:
Use the raw material of following parts by weight:
Moon cake tailored flour 10 parts～15 parts, Oleum Arachidis hypogaeae semen 2 parts～3 parts, 2 parts～3 parts of syrup, edible alkali aqueous solution 0.1 part～0.15
Part；
Making step is as follows:
A, weigh moon cake tailored flour, Oleum Arachidis hypogaeae semen, syrup, edible alkali aqueous solution respectively according to cake skin each raw material weight number；
B, edible alkali aqueous solution is added in hot molass, stir, add Oleum Arachidis hypogaeae semen and stir, obtain sugar and oil slurry；
C, moon cake tailored flour is sieved in sugar and oil slurry, after stirring, then is kneaded into smooth dough, covers diaphragm seal, quiet put
40 minutes～60 minutes, standby；
Step 2, the making of stuffing material:
Use the raw material of following parts by weight:
Fragrant 15 parts～20 parts of beef, alcohol by volume content is the Chinese liquor 2 parts～3 parts of 52%, light soy sauce 2 parts～3 parts, Bulbus Allii 0.1 part～
0.2 part, Rhizoma Zingiberis Recens 0.1 part～0.2 part, 0.1 part～0.2 part of Pericarpium Zanthoxyli, cumin powder 0.1 part～0.2 part, Oleum Arachidis hypogaeae semen 2 parts～4 parts, Semen Benincasae
Core 2 parts～4 parts, Semen Sesami Nigrum core 2 parts～4 parts, Semen Juglandis 2 parts～4 parts, 2 parts～4 parts of Semen Armeniacae Amarum, Semen Canarii albi 1 part～2 parts, candied melon 2
Part～4 parts, Fructus Citri tangerinae cake 2 parts～4 parts, five spice powder 0.1 part～0.2 part, pure water is appropriate, and ripe glutinous rice flour is appropriate, and egg pulp is fitted
Amount；
Its making step is:
A, the fragrant beef Chinese liquor of above-mentioned 1/2 amount is sprayed on cube meat, stands 5-8 minute, then the Bulbus Allii that with light soy sauce, cuts and
Rhizoma Zingiberis Recens, Zanthoxyli Bungeani powder, cumin powder and the Oleum Arachidis hypogaeae semen of described 1/2 amount, turn uniformly, stand 1.5-2 hour, be baked in placing into baker
To medium well, cool, be cut into silk；
B, break into pieces frying fragrant Semen Canarii albi, Semen Juglandis and Semen Armeniacae Amarum, Fructus Citri tangerinae cake and candied melon are cut into block, melon seed and Semen Sesami Nigrum core are fried
Perfume (or spice), mixs homogeneously the roast pork fritter that these adjuvants make with a step, standby；
C, remaining Chinese liquor, remaining Oleum Arachidis hypogaeae semen and pure water are mixed after, put into b step gains, add five spice powder, stirring
Add ripe glutinous rice flour after Jun Yun, stir, and knead, stand 25-40 minute, obtain basis stuffing material；
Step 3, makes cake skin by the dough of step one gained, and the basic stuffing material of step 2 gained is kneaded into the ball of required weight
Son, is placed on a ball in cake skin, after all wrapping a ball with cake skin, compressing, is brushed uniformly after shaping by egg pulp
Moon cake surface, baking, to obtain final product.
In technique scheme, more specifically technical scheme is it may also is that in described a step, the temperature of baking is 150 DEG C
～180 DEG C, baking time is 8 minutes～10 minutes；The fired temperature of described step 3 is 150 DEG C～200 DEG C, and the time is 15 points
Clock～20 minutes.
Fragrant cattle of the present invention is Maonan Autonomous County of Huanjiang, Guangxi Zhuang Autonomous Region Maonan masses with traditional side
Local cattle is fattened by method, and also known as " lower south beef cattle ", ring Jiang Xiangniu originates in state in the county of Maonan Autonomous County of Huanjiang
Family level karst landform virgin forest nature reserve area, this Niu Yisheng based on traditional hurdle stable breeding, not forced labour, open country of searching for food specially
The raw wild health plant such as Sha's leaves and Indian mallow leaf, its meat is different from conventional beef, have the title of " three is alternate every meat ", and meat is thin
Tender sweet crisp, tasty.
Husky Rhizoma Zingiberis Recens of the present invention, for the dry rhizome of zingiberaceous plant Rhizoma Kaempferiae, husky Rhizoma Zingiberis Recens another name Rhizoma Kaempferiae, Rhizoma Kaempferiae, three bad, mountains
Peppery, effect of husky Rhizoma Zingiberis Recens is circulation of qi promoting warming middle-JIAO, help digestion, pain relieving, the effect of husky Rhizoma Zingiberis Recens be control chest and diaphragm distension, coldness and pain in the epigastrium, diet do not disappear.
Semen Canarii albi of the present invention, for the kernel of olive subject plant Fructus Canarii albi, have moisturize, relieving alcoholic intoxication, effect of removing toxic substances.
Fructus Citri tangerinae cake of the present invention, for a kind of preserve, it is common that being formed by Fructus Citri tangerinae fruit white sugar brew, it is delicious, tasty and refreshing,
Nutritive value is the highest, sweet in the mouth, warm in nature；There is effect of invigorating the spleen and regulating the stomach, relieving cough and resolving phlegm, regulating the flow of QI to ease the stomach；Can be used for treatment digestion not
Good, cough ant phlegm, the disease such as chest and abdomen feeling of distension and oppression.
Candied melon of the present invention, have promoting the production of body fluid to quench thirst, dry, the preventing phlegm from forming and stopping coughing of wetting one's whistle, lipoid and reducing blood pressure of dispelling, inducing diuresis to remove edema and
The effects such as beauty care.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
1, the moon cake of the present invention, uses fragrant beef as main stuffing material, perfume beef rich in proteins, aminoacid ratio of components in stuffing material
Carnis Sus domestica needs closer to human body, can improve body resistance against diseases, nourishes taste, strong muscles and bones, and reduce phlegm endogenous wind stopping, the merit of the only saliva of quenching the thirst
Effect.
2, the moon cake of the present invention, stuffing material adds Semen Juglandis, melon seed, Semen Sesami Nigrum core, Semen Armeniacae Amarum, Semen Canarii albi, candied melon and
Fructus Citri tangerinae cake, all contains abundant fat, linoleic acid, sub-acid, high-quality protein in Semen Juglandis, melon seed, Semen Sesami Nigrum core, Semen Armeniacae Amarum, Semen Canarii albi,
It is people possibly together with abundant calcium, phosphorus, ferrum, carotene, riboflavin, vitamin B6, vitamin E, Folium Juglandis quinone, phospholipid, tannin etc.
Body and the best nutrient substance of brain, candied melon and Fructus Citri tangerinae cake have effect that only expectorant is coughed, and nutritive value is the highest, makes moon cake
Comprehensive nutrition is uniform；And add these adjuvants, himself with sugar whole stuffing material sweetness can be made to have taste, need not be additionally
Add sugar, thus the moon cake sugar content made is low.
3, the moon cake of the present invention is added with husky Rhizoma Zingiberis Recens, may be used for helping digestion；Use raw Oleum Camelliae dough-making powder to make cake skin, can play
Preservation, need not additionally add antistaling agent, can prevent cake skin from bursting when baking, makes cake skin keep golden yellow effect.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1:
The manufacture method of the fragrant cattle moon cake of the present embodiment, comprises the following steps:
Step one, the making of cake skin:
Employing following raw materials according:
Moon cake tailored flour 100 grams, Oleum Arachidis hypogaeae semen 20 grams, 20 grams of syrup, edible alkali aqueous solution 1 gram；
Making step is as follows:
A, weigh moon cake tailored flour, Oleum Arachidis hypogaeae semen, syrup, edible alkali aqueous solution respectively according to cake skin each raw material weight number；
B, edible alkali aqueous solution is added in hot molass, stir, add Oleum Arachidis hypogaeae semen and stir, obtain sugar and oil slurry；
C, moon cake tailored flour is sieved in sugar and oil slurry, after stirring, then is kneaded into smooth dough, covers diaphragm seal, quiet put
40 minutes, standby；
Step 2, the making of stuffing material:
Use the raw material of following parts by weight:
Fragrant 150 grams of beef, alcohol by volume content is the Chinese liquor 20 grams of 52%, light soy sauce 20 grams, Bulbus Allii 0.1 gram, Rhizoma Zingiberis Recens 0.1 gram, Pericarpium Zanthoxyli 0.1
Gram, cumin powder 0.1 gram, Oleum Arachidis hypogaeae semen 20 grams, melon seed 20 grams, Semen Sesami Nigrum core 40 grams, Semen Juglandis 20 grams, 40 grams of Semen Armeniacae Amarum, Semen Canarii albi 10
Gram, candied melon 20 grams, Fructus Citri tangerinae cake 40 grams, five spice powder 1 gram, pure water is appropriate, and ripe glutinous rice flour is appropriate, and egg pulp is appropriate；
Its making step is:
A, perfume beef is sprayed on cube meat with 10 grams of Chinese liquor, stands 8 minutes, then the Bulbus Allii that with light soy sauce, cuts and Rhizoma Zingiberis Recens, Zanthoxyli Bungeani powder,
Cumin powder and 10 grams of Oleum Arachidis hypogaeae semen, turn uniformly, stand 1.5 hours, be baked into medium well, cool, be cut in placing into baker
Silk；
B, break into pieces frying fragrant Semen Canarii albi, Semen Juglandis and Semen Armeniacae Amarum, Fructus Citri tangerinae cake and candied melon are cut into block, melon seed and Semen Sesami Nigrum core are fried
Perfume (or spice), mixs homogeneously the sliced beef that these adjuvants make with a step, standby；
C, remaining Chinese liquor, remaining Oleum Arachidis hypogaeae semen and pure water are mixed after, put into b step gains, add five spice powder, stirring
Add ripe glutinous rice flour after Jun Yun, stir, and knead, stand 25 minutes, obtain basis stuffing material；
Step 3, makes cake skin by the dough of step one gained, and the basic stuffing material of step 2 gained is kneaded into a ball, and a ball is placed on
In cake skin, compressing after all wrapping a ball with cake skin, egg pulp is brushed uniformly moon cake surface after shaping, dries
Roasting, fired temperature is 150 DEG C, and the time is 20 minutes.
The cake skin of above-mentioned each moon cake is 1:2.5 with the weight of basis stuffing material.
Embodiment 2
The manufacture method of the fragrant cattle moon cake of the present embodiment, comprises the following steps:
Step one, the making of cake skin:
Employing following raw materials according:
Moon cake tailored flour 100 grams, Oleum Arachidis hypogaeae semen 20 grams, 20 grams of syrup, edible alkali aqueous solution 1 gram；
Making step is as follows:
A, weigh moon cake tailored flour, Oleum Arachidis hypogaeae semen, syrup, edible alkali aqueous solution respectively according to cake skin each raw material weight number；
B, edible alkali aqueous solution is added in hot molass, stir, add Oleum Arachidis hypogaeae semen and stir, obtain sugar and oil slurry；
C, moon cake tailored flour is sieved in sugar and oil slurry, after stirring, then is kneaded into smooth dough, covers diaphragm seal, quiet put
40 minutes, standby；
Step 2, the making of stuffing material:
Use the raw material of following parts by weight:
Fragrant 200 grams of beef, barbecued meat 100 grams, alcohol by volume content is the Chinese liquor 30 grams of 52%, light soy sauce 30 grams, Bulbus Allii 2 grams, Rhizoma Zingiberis Recens 2 grams,
2 grams of Pericarpium Zanthoxyli, cumin powder 2 grams, Oleum Arachidis hypogaeae semen 40 grams, melon seed 40 grams, Semen Sesami Nigrum core 20 grams, Semen Juglandis 40 grams, 20 grams of Semen Armeniacae Amarum, Semen Canarii albi
20 grams, candied melon 40 grams, Fructus Citri tangerinae cake 20 grams, five spice powder 2 grams, pure water is appropriate, and ripe glutinous rice flour is appropriate, and egg pulp is appropriate；
Its making step is:
A, perfume beef is sprayed on cube meat with 15 grams of Chinese liquor, stands 8 minutes, then the Bulbus Allii that with light soy sauce, cuts and Rhizoma Zingiberis Recens, Zanthoxyli Bungeani powder,
Cumin powder and 20 grams of Oleum Arachidis hypogaeae semen, turn uniformly, stand 2 hours, be baked into medium well, cool, be cut into silk in placing into baker；
B, break into pieces frying fragrant Semen Canarii albi, Semen Juglandis and Semen Armeniacae Amarum, Fructus Citri tangerinae cake and candied melon are cut into block, melon seed and Semen Sesami Nigrum core are fried
Perfume (or spice), mixs homogeneously the roast pork fritter that these adjuvants make with a step, standby；
C, remaining Chinese liquor, remaining Oleum Arachidis hypogaeae semen and pure water are mixed after, put into b step gains, add five spice powder, stirring
Add ripe glutinous rice flour after Jun Yun, stir, and knead, stand 40 minutes, obtain basis stuffing material；
Step 3, makes cake skin by the dough of step one gained, the basic stuffing material of step 2 gained is kneaded into a ball, is put by a ball
In cake skin, after all wrapping a ball with cake skin, egg pulp is brushed uniformly moon cake surface after shaping, baking, barbecue
Temperature is 200 DEG C, and the time is 15 minutes.
The moon cake wrapper of above-mentioned each moon cake is 1:2.5 with the ratio of weight and number of basis stuffing material.
Claims (2)
1. the manufacture method of a fragrant cattle moon cake, it is characterised in that comprise the following steps:
Step one, the making of cake skin:
Use the raw material of following parts by weight:
Moon cake tailored flour 10 parts～15 parts, Oleum Arachidis hypogaeae semen 2 parts～3 parts, 2 parts～3 parts of syrup, edible alkali aqueous solution 0.1 part～0.15
Part；
Making step is as follows:
A, weigh moon cake tailored flour, Oleum Arachidis hypogaeae semen, syrup, edible alkali aqueous solution respectively according to cake skin each raw material weight number；
B, edible alkali aqueous solution is added in hot molass, stir, add Oleum Arachidis hypogaeae semen and stir, obtain sugar and oil slurry；
C, moon cake tailored flour is sieved in sugar and oil slurry, after stirring, then is kneaded into smooth dough, covers diaphragm seal, quiet put
40 minutes～60 minutes, standby；
Step 2, the making of stuffing material:
Use the raw material of following parts by weight:
Fragrant 15 parts～20 parts of beef, alcohol by volume content is the Chinese liquor 2 parts～3 parts of 52%, light soy sauce 2 parts～3 parts, Bulbus Allii 0.1 part～
0.2 part, Rhizoma Zingiberis Recens 0.1 part～0.2 part, 0.1 part～0.2 part of Pericarpium Zanthoxyli, cumin powder 0.1 part～0.2 part, Oleum Arachidis hypogaeae semen 2 parts～4 parts, Semen Benincasae
Core 2 parts～4 parts, Semen Sesami Nigrum core 2 parts～4 parts, Semen Juglandis 2 parts～4 parts, 2 parts～4 parts of Semen Armeniacae Amarum, Semen Canarii albi 1 part～2 parts, candied melon 2
Part～4 parts, Fructus Citri tangerinae cake 2 parts～4 parts, five spice powder 0.1 part～0.2 part, pure water is appropriate, and ripe glutinous rice flour is appropriate, and egg pulp is fitted
Amount；
Its making step is:
A, the fragrant beef Chinese liquor of above-mentioned 1/2 amount is sprayed on cube meat, stands 5-8 minute, then the Bulbus Allii that with light soy sauce, cuts and
Rhizoma Zingiberis Recens, Zanthoxyli Bungeani powder, cumin powder and the Oleum Arachidis hypogaeae semen of described 1/2 amount, turn uniformly, stand 1.5-2 hour, be baked in placing into baker
To medium well, cool, be cut into silk；
B, break into pieces frying fragrant Semen Canarii albi, Semen Juglandis and Semen Armeniacae Amarum, Fructus Citri tangerinae cake and candied melon are cut into block, melon seed and Semen Sesami Nigrum core are fried
Perfume (or spice), mixs homogeneously the roast pork fritter that these adjuvants make with a step, standby；
C, remaining Chinese liquor, remaining Oleum Arachidis hypogaeae semen and pure water are mixed after, put into b step gains, add five spice powder, stirring
Add ripe glutinous rice flour after Jun Yun, stir, and knead, stand 25-40 minute, obtain basis stuffing material；
Step 3, makes cake skin by the dough of step one gained, and the basic stuffing material of step 2 gained is kneaded into the ball of required weight
Son, is placed on a ball in cake skin, after all wrapping a ball with cake skin, compressing, is brushed uniformly after shaping by egg pulp
Moon cake surface, baking, to obtain final product.
The manufacture method of fragrant cattle moon cake the most according to claim 1, it is characterised in that: in described a step, the temperature of baking
Being 150 DEG C～180 DEG C, baking time is 8 minutes～10 minutes；The fired temperature of described step 3 is 150 DEG C～200 DEG C, time
Between be 15 minutes～20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610769545.8A CN106212613A (en) | 2016-08-31 | 2016-08-31 | The manufacture method of fragrant cattle moon cake |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610769545.8A CN106212613A (en) | 2016-08-31 | 2016-08-31 | The manufacture method of fragrant cattle moon cake |
Publications (1)
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| CN106212613A true CN106212613A (en) | 2016-12-14 |
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ID=58072380
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| CN201610769545.8A Pending CN106212613A (en) | 2016-08-31 | 2016-08-31 | The manufacture method of fragrant cattle moon cake |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103109899A (en) * | 2011-11-16 | 2013-05-22 | 黄维乔 | Preparation method for Cantonese roast pork double-nut moon cake |
| CN103766446A (en) * | 2012-10-22 | 2014-05-07 | 庞艺香 | Five-kernel barbecued pork mooncake and method for preparing five-kernel barbecued pork mooncake |
| CN104322642A (en) * | 2014-12-01 | 2015-02-04 | 徐文茜 | Beef mooncake and preparation method thereof |
| CN105145772A (en) * | 2015-09-28 | 2015-12-16 | 邵友德 | Making method of mooncake |
-
2016
- 2016-08-31 CN CN201610769545.8A patent/CN106212613A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103109899A (en) * | 2011-11-16 | 2013-05-22 | 黄维乔 | Preparation method for Cantonese roast pork double-nut moon cake |
| CN103766446A (en) * | 2012-10-22 | 2014-05-07 | 庞艺香 | Five-kernel barbecued pork mooncake and method for preparing five-kernel barbecued pork mooncake |
| CN104322642A (en) * | 2014-12-01 | 2015-02-04 | 徐文茜 | Beef mooncake and preparation method thereof |
| CN105145772A (en) * | 2015-09-28 | 2015-12-16 | 邵友德 | Making method of mooncake |
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Application publication date: 20161214 |