CN106386963A - Pastry puff mooncake containing purple sweet potato, abelmoschus moschatus, seafood filling and dendrobium officinale and preparation method of pastry puff mooncake - Google Patents
Pastry puff mooncake containing purple sweet potato, abelmoschus moschatus, seafood filling and dendrobium officinale and preparation method of pastry puff mooncake Download PDFInfo
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- CN106386963A CN106386963A CN201611105311.XA CN201611105311A CN106386963A CN 106386963 A CN106386963 A CN 106386963A CN 201611105311 A CN201611105311 A CN 201611105311A CN 106386963 A CN106386963 A CN 106386963A
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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
Abstract
The invention provides a pastry puff mooncake containing purple sweet potato, abelmoschus moschatus, seafood filling and dendrobium officinale. The pastry puff mooncake is characterized in that the abelmoschus moschatus, the purple sweet potato and a seafood product are applied to a formula of mooncake filling, and a modern processing technique is combined, so that unique flavor character of a traditional mooncake is retained, and the characteristics of the abelmoschus moschatus, the purple sweet potato and the seafood product are expressed in the mooncake filling. Besides, in a production process of mooncake skin, the production of traditional pastry puff is improved, and the dendrobium officinale is added, so that a consumer can eat the healthy and delicious pastry puff mooncake containing the purple sweet potato, the abelmoschus moschatus, the seafood filling and the dendrobium officinale; the pastry puff mooncake is unique in flavor, better in mouthfeel, safe and sanitary; nutritional values and components in raw materials also can be better retained.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii
Sensory quality and preparation method thereof.
Background technology
Moon cake is the Han nationality's traditional snack having long enjoyed a good reputation, the deep traditional festival featured delicious food liked by Chinese people, moon cake
Shape circle and circle, be to divide of the whole family to eat again, so it signifies that reunion is harmonious, be the product that must eat in this day in the Mid-autumn Festival.Ancient
Eaten in the Mid-autumn Festival as sacrificial offerings for moon cake.It is said that the Mid-autumn Festival eat the custom of moon cake in the Tang Dynasty.When the Northern Song Dynasty, in imperial palace
Interior popular, but also spread among the people, it was commonly called as " little cake " and " moon group " at that time.Being developed to the Ming Dynasty then becomes the common diet habit of the whole people
Custom.Even to this day, kind is more various, and local flavor is different because of ground.Wherein Cantonese, capital formula, Yunnan formula, Soviet Union's formula, the moon cake such as tidal be widely
The people institute eating of Chinese north and south various places.Adopting vegetable raw material seed, such as Semen Juglandis, Semen Armeniacae Amarum, Semen Sesami Nigrum core, melon filling in moon cake more
Son, Fructus Crataegi, lotus seed paste, Semen Ormosiae Hosiei, Fructus Jujubae etc., have certain health-care effect to human body.The meat material of roast pork is added by guang-type moon cake custom
It is added in heart of filling, abundant moon cake taste.
Zhanjiang city marine product is well-known, fresh, of fine quality, inexpensive.It is that people taste seafood, buy the reason of marine product
, there is saying of " eating seafood to Zhanjiang " on the ground thought, tastes seafood to taste based on ocean fishes, such as lithosporic, golden rifle, cuttlefish, squid, dragon
Shrimp, yellow croaker, Carnis Haliotidiss, Achatina fulica(Ferussae), scallop etc. is all that ocean fishes eat the object that visitor chases.The method of culinary art seafood is a lot, has water
Boil, steam in clear soup, braising in soy sauce, stewing in clear soup, fried etc..The seafood of Zhanjiang culinary art mostly raw material is fresh, adopt genuine cooking methods, can
To say that to eat ocean fishes in Zhanjiang not only fresh but also healthy.But it is as the development in market, people are more next to the demand layer of seafood products
Higher, the moon cake of seafood heart of filling has certain market demand.
Abelmoschus esculentus, popular name swordweed, purling eggplant, are hypoglycemic good medicine, containing abundant vitamin A, vitamin B, dimension life
The trace element such as plain C and ferrum, potassium, phosphorus, zinc, calcium, and protein content up to 15～26%, carbohydrate reaches 6.4%, fat
2%, cellulose 1%, every hectogram can provide the heat of 150 kilojoules.There is the work strengthening physical endurance, resisting fatigue and kidney tonifying qi-restoratives
With.Many countries using its as male Yang tonifying tonic, " medicine " of old man's kidney tonifying qi-restoratives, the additive of coffee and succedaneum,
Dietary function projects, and enjoys and makes a pet of.
Rhizoma Steudnerae Henryanae is black potato again, and potato meat is in purple to darkviolet.It also has special in addition to having the nutritional labeling of common Radix Ipomoeae
Different health care, it contains 20% about protein, including 18 kinds of aminoacid, easily by human consumption and absorption, including dimension
Raw element 8 kinds of vitamin such as C, B, A and phosphorus, ferrum etc. 10 several kinds of mineral elements, are contained within the high anthocyanidin of a large amount of medical values, cyanine
Element is natural potent free radical scavenger.
Herba Dendrobii, is the perennial herbaceous plant that grows nonparasitically upon another plant of orchid family.Its stem is used as medicine, have enhancing immunologic function, facilitating digestion,
The effects such as hepatoprotective function of gallbladder promoting, rheumatism, reduction blood pressure and blood lipoid, antitumor, protection vision, nourish skin, defying age.By iron sheet stone
Dry measure used in former times is applied in Production of Moon Cake, not only opens up the market of Herba Dendrobii, also is compliant with the custom of modern's health diet.
Content of the invention
The technical problem to be solved is the problems referred to above overcoming prior art to exist, and provides a kind of Rhizoma Steudnerae Henryanae Huang autumn
Certain herbaceous plants with big flowers seafood filling Herba Dendrobii sensory quality.
Second object of the present invention is to provide the preparation side of described Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality
Method.
The purpose of the present invention is achieved by the following technical programs：
A kind of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality, is made up of heart of filling raw material and cake skin raw material, described heart of filling is former
Each component containing following quality for the material：50～200 grams of Fresh abalone's fish cutability, 50～200 grams of cuttlefish cutability, prawn cutability 50～200
Gram, 25～100 grams of sandworm cutability, 25～100 grams of white sugar, 3～12 grams of salt, 5～20 grams of Fenyang wine, 250～1000 grams of Abelmoschus esculentus, net
500～2000 grams of Rhizoma Steudnerae Henryanae, 175～700 grams of clear water；
Described cake skin raw material contains each component of following quality：50～200 grams of fresh Herba Dendrobii juice, anhydrous butter 500～1000
Gram, 225～900 grams of Icing Sugar, 300～1200 grams of gluten flour, 250～1000 grams of Self- raising flour, 10～40 grams of Cortex cocois radiciss XIANGFEN, salt
10～40 grams, 25～100 grams of whole milk powder, 100～500 grams of egg.
Preferably, described heart of filling raw material contains each component of following quality：100 grams of Fresh abalone's fish cutability, cuttlefish cutability 100
Gram, 100 grams of prawn cutability, 50 grams of sandworm cutability, 50 grams of white sugar, 6 grams of salt, 10 grams of Fenyang wine, 500 grams of Abelmoschus esculentus, net Rhizoma Steudnerae Henryanae 1000
Gram, 350 grams of clear water；
Described cake skin raw material contains each component of following quality：100 grams of fresh Herba Dendrobii juice, 1000 grams of anhydrous butter, Icing Sugar 450
Gram, 600 grams of high muscle face, 500 grams of Self- raising flour, 20 grams of Cortex cocois radiciss XIANGFEN, 20 grams of salt, 50 grams of whole milk powder, 250 grams of egg.
The preparation method of described Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality, comprises the following steps：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：
A, 50～200 grams of Fresh abalone's fish cutability, 50～200 grams of cuttlefish cutability, 50～200 grams of prawn cutability are cut into 0.5*0.5*
The grain of 0.5cm, 25～100 grams of sandworm cutability is cut into the section of 0.5cm, adds 25～100 grams of white sugar, 3～12 grams of salt, Fenyang wine 5～
Mix thoroughly for 20 grams, pickle 8 hours at normal temperatures；
B, by the meat pickled material, tiling is placed on baking tray, and tile thickness 0.5cm, puts into baker（Get angry 90 DEG C, reducing internal heat 100
℃）Bake 25 minutes.
（2）The process of Rhizoma Steudnerae Henryanae：Net for pine 500～2000 grams of Rhizoma Steudnerae Henryanae is cut the block of 20cm square, put into steaming tray and steam 30 minutes, from
So place 1 hour at temperature, put into blender and add 150～600 grams of water to beat 5 minutes one-tenth purple mashed potatos；
（3）The process of Abelmoschus esculentus：Abelmoschus esculentus are put into juice extractor for 250～1000 grams, adds 25～100 grams of water, beat 10 minutes
?；
（4）Heart of filling makes：Purple mashed potato is placed in blender, adds Abelmoschus esculentus juice to stir 3 minutes, seafood meat material to be uniformly added into
Continue stirring 10 minutes, mix thoroughly, be divided into 105 grams/part, be tightly kneaded into hand pressure spherical.
S2. cake skin making is processed：
First 500～1000 grams of anhydrous butter, 225～900 grams of Icing Sugar are put into blender high speed and dismissed 5 minutes, the fresh iron sheet of addition
50～200 grams of Herba Dendrobii juice, 300～1200 grams of gluten flour, 250～1000 grams of Self- raising flour, 10～40 grams of Cortex cocois radiciss XIANGFEN, salt 10
～40 grams, 25～100 grams of whole milk powder beat 1 minute at a high speed, mix at a slow speed again and make a call to 2 minutes, taking out dough, to be placed on pressing board to fold uniform,
Agent under rubbing, is pressed into thickness 0.5cm, the disc-shaped of diameter 8cm with face knife, puts -15 DEG C of refrigerator into and freezes 2 hours；
S3. egg water makes：Take 50～200 grams of egg yolks to add 25～100 grams of shell eggs, 5～20 grams of salt of addition, beat 2 minutes, treat all
Even, filter standby；
S4. moulding process：By thickness 0.5cm, the disc-shaped of diameter 8cm, put into 105 grams of heart of fillings, parcel uniformly, becomes semicircle shape,
Put into baking tray, static 15 minutes；
S5. baking process：Oven temperature is arranged to 235 DEG C of face fire, 175 DEG C of the fire in a stove before fuel is added, puts into baking tray, baking 18 minutes, treat table
Face is golden yellow, comes out of the stove, and room temperature is placed 5 minutes, with brush on top layer all with one layer of egg water of brush, puts into baking box baking 3 minutes, goes out
Stove, packs after cooling, you can edible.
Compared with prior art, the invention has the advantages that：
The invention provides a kind of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality, it is by Abelmoschus esculentus, Rhizoma Steudnerae Henryanae, seafood products
It is applied in the formula of moon cake heart of filling, and combines modern processing technique, not only maintain the distinctive local flavor moral character of traditional mooncake,
Well the characteristic of Abelmoschus esculentus, Rhizoma Steudnerae Henryanae, seafood products can be expressed in the minds of mooncake filling again.In addition, the system in moon cake wrapper
During work, the traditional crisp skin of improvement makes, and adds Herba Dendrobii, enables a consumer to have a kind of health delicious Rhizoma Steudnerae Henryanae Abelmoschus esculentus
Seafood filling Herba Dendrobii sensory quality, not only unique flavor, good in taste, safety and sanitation are moreover it is possible to preferably retain in raw material
Nutritional value component.
Specific embodiment
Further illustrate present disclosure with reference to specific embodiment, but should not be construed as limitation of the present invention.
Without departing from the spirit and substance of the case in the present invention, simple modification the inventive method, step or condition made or replacement,
Belong to the scope of the present invention；If not specializing, in embodiment, technological means used are well known to those skilled in the art
Conventional meanses.
Embodiment 1
A kind of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality, raw material is：
A heart of filling raw material：100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability, 50 grams of sandworm cutability, white sugar 50
Gram, 6 grams of salt, 10 grams of Fenyang wine, 500 grams of Abelmoschus esculentus, 1000 grams of net Rhizoma Steudnerae Henryanae, 350 grams of clear water.
B cake skin raw material：100 grams of fresh Herba Dendrobii juice, 1000 grams of anhydrous butter, 450 grams of Icing Sugar, 600 grams of gluten flour, low
500 grams of gluten flour, 20 grams of Cortex cocois radiciss XIANGFEN, 20 grams of salt, 50 grams of whole milk powder, 250 grams of egg.
A kind of procedure of processing of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：
A, 100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability are cut into the grain of 0.5*0.5*0.5cm, sandworm
50 grams of cutability is cut into the section of 0.5cm, adds 50 grams of white sugar, 5 grams of salt, 10 grams of Fenyang wine is mixed thoroughly, pickles 8 hours at normal temperatures；
B, by the meat pickled material, tiling is placed on baking tray, and tile thickness 0.5cm, puts into baker（Get angry 90 DEG C, reducing internal heat 100
℃）Bake 25 minutes.
（2）The process of Rhizoma Steudnerae Henryanae：Net for pine 1000 grams of Rhizoma Steudnerae Henryanae is cut the block of 20cm square, put into steaming tray and steam 30 minutes, natural epidemic disaster in booth
Degree is lower to be placed 1 hour, puts into blender and adds 300 grams of water whippings to become purple mashed potato in 5 minutes；
（3）The process of Abelmoschus esculentus：Abelmoschus esculentus are put into juice extractor for 500 grams, adds 50 grams of water, beat 10 minutes；
（4）Heart of filling makes：Purple mashed potato is placed in blender, adds Abelmoschus esculentus juice to stir 3 minutes, seafood meat material to be uniformly added into
Continue stirring 10 minutes, mix thoroughly, be divided into 105 grams/part, be tightly kneaded into hand pressure spherical.
S2. cake skin making is processed：
First 1000 grams of anhydrous butter, 450 grams of Icing Sugar are put into blender high speed and dismissed 5 minutes, the fresh Herba Dendrobii juice 100 of addition
Gram, 600 grams of gluten flour, 500 grams of Self- raising flour, 20 grams of Cortex cocois radiciss XIANGFEN, 10 grams of salt, milk powder（Full-cream）Beat 1 point at a high speed for 50 grams
Clock, mix at a slow speed again and make a call to 2 minutes, take out dough and be placed on pressing board to fold uniformly, agent under rubbing, it is pressed into thickness 0.5cm, diameter with face knife
The disc-shaped of 8cm, puts -15 DEG C of refrigerator into and freezes 2 hours；
S3. egg water makes：Take 100 grams of egg yolks to add 50 grams of shell eggs, add 10 grams of salt, beat 2 minutes, treat uniformly, to filter standby；
S4. moulding process：By thickness 0.5cm, the disc-shaped of diameter 8cm, put into 105 grams of heart of fillings, parcel uniformly, becomes semicircle shape,
Put into baking tray, static 15 minutes；
S5. baking process：Oven temperature is arranged to 235 DEG C of face fire, 175 DEG C of the fire in a stove before fuel is added, puts into baking tray, baking 18 minutes, treat table
Face is golden yellow, comes out of the stove, and room temperature is placed 5 minutes, with brush on top layer all with one layer of egg water of brush, puts into baking box baking 3 minutes, goes out
Stove, packs after cooling, you can edible.
Embodiment 2
A kind of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality, raw material is：
A heart of filling raw material：150 grams of Fresh abalone's fish cutability, 150 grams of cuttlefish cutability, 150 grams of prawn cutability, 50 grams of sandworm cutability, white sugar 50
Gram, 6 grams of salt, 10 grams of Fenyang wine, 500 grams of Abelmoschus esculentus, 1000 grams of net Rhizoma Steudnerae Henryanae, 350 grams of clear water.
B cake skin raw material：Cake skin raw material with the B of embodiment 1.
A kind of procedure of processing of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：
A, 150 grams of Fresh abalone's fish cutability, 150 grams of cuttlefish cutability, 150 grams of prawn cutability are cut into the grain of 0.5*0.5*0.5cm, sandworm
50 grams of cutability is cut into the section of 0.5cm, adds 50 grams of white sugar, 5 grams of salt, 10 grams of Fenyang wine is mixed thoroughly, pickles 8 hours at normal temperatures；
B, by the meat pickled material, tiling is placed on baking tray, and tile thickness 0.5cm, puts into baker（Get angry 90 DEG C, reducing internal heat 100
℃）Bake 25 minutes.
（2）The process of Rhizoma Steudnerae Henryanae：With embodiment 1（1）The process step of Rhizoma Steudnerae Henryanae.
（3）The process of Abelmoschus esculentus：With embodiment 1（3）The process step of Abelmoschus esculentus.
（4）Heart of filling makes：With embodiment 1（4）The making step of heart of filling.
S2. cake skin making is processed：S2 cake skin making step with embodiment 1.
S3. egg water makes：S3 egg water making step with embodiment 1.
S4. moulding process：S4 moulding process step with embodiment 1.
S5. baking process：Baking process step with the S5 of embodiment 1.
Embodiment 3
A kind of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality, raw material is：
A heart of filling raw material：Heart of filling raw material with the A of embodiment 1.
B cake skin raw material：150 grams of fresh Herba Dendrobii juice, 1200 grams of anhydrous butter, 450 grams of Icing Sugar, 600 grams of gluten flour, low
500 grams of gluten flour, 30 grams of Cortex cocois radiciss XIANGFEN, 20 grams of salt, 50 grams of whole milk powder, 250 grams of egg.
A kind of procedure of processing of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：With embodiment 1（1）The process of meat material.
（2）The process of Rhizoma Steudnerae Henryanae：With embodiment 1（1）The process step of Rhizoma Steudnerae Henryanae.
（3）The process of Abelmoschus esculentus：With embodiment 1（3）The process step of Abelmoschus esculentus.
（4）Heart of filling makes：With embodiment 1（4）The making step of heart of filling.
S2. cake skin making is processed：
First 1200 grams of anhydrous butter, 450 grams of Icing Sugar are put into blender high speed and dismissed 5 minutes, the fresh Herba Dendrobii juice 150 of addition
Gram, 600 grams of gluten flour, 500 grams of Self- raising flour, 30 grams of Cortex cocois radiciss XIANGFEN, 10 grams of salt, milk powder（Full-cream）Beat 1 point at a high speed for 50 grams
Clock, mix at a slow speed again and make a call to 2 minutes, take out dough and be placed on pressing board to fold uniformly, agent under rubbing, it is pressed into thickness 0.5cm, diameter with face knife
The disc-shaped of 8cm, puts -15 DEG C of refrigerator into and freezes 2 hours；
S3. egg water makes：S3 egg water making step with embodiment 1.
S4. moulding process：S4 moulding process step with embodiment 1.
S5. baking process：Baking process step with the S5 of embodiment 1.
Reference examples 1
A kind of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality, raw material is：
A heart of filling raw material：40 grams of Fresh abalone's fish cutability, 40 grams of cuttlefish cutability, 40 grams of prawn cutability, 50 grams of sandworm cutability, 50 grams of white sugar,
6 grams of salt, 10 grams of Fenyang wine, 500 grams of Abelmoschus esculentus, 1000 grams of net Rhizoma Steudnerae Henryanae, 350 grams of clear water.
B cake skin raw material：Cake skin raw material with the B of embodiment 1.
A kind of procedure of processing of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：
A, 40 grams of Fresh abalone's fish cutability, 40 grams of cuttlefish cutability, 40 grams of prawn cutability are cut into the grain of 0.5*0.5*0.5cm, sandworm is net
50 grams of meat is cut into the section of 0.5cm, adds 50 grams of white sugar, 5 grams of salt, 10 grams of Fenyang wine is mixed thoroughly, pickles 8 hours at normal temperatures；
B, by the meat pickled material, tiling is placed on baking tray, and tile thickness 0.5cm, puts into baker（Get angry 90 DEG C, reducing internal heat 100
℃）Bake 25 minutes.
（2）The process of Rhizoma Steudnerae Henryanae：Net for pine 1000 grams of Rhizoma Steudnerae Henryanae is cut the block of 20cm square, put into steaming tray and steam 30 minutes, natural epidemic disaster in booth
Degree is lower to be placed 1 hour, puts into blender and adds 300 grams of water whippings to become purple mashed potato in 5 minutes；
（3）The process of Abelmoschus esculentus：Abelmoschus esculentus are put into juice extractor for 500 grams, adds 50 grams of water, beat 10 minutes；
（4）Heart of filling makes：Purple mashed potato is placed in blender, adds Abelmoschus esculentus juice to stir 3 minutes, seafood meat material to be uniformly added into
Continue stirring 10 minutes, mix thoroughly, be divided into 105 grams/part, be tightly kneaded into hand pressure spherical.
S2. cake skin making is processed：S2 cake skin making step with embodiment 1.
S3. egg water makes：S3 egg water making step with embodiment 1.
S4. moulding process：S4 moulding process step with embodiment 1.
S5. baking process：Baking process step with the S5 of embodiment 1.
Reference examples 2
A kind of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality, raw material is：
A heart of filling raw material：100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability, 50 grams of sandworm cutability, white sugar 50
Gram, 6 grams of salt, 10 grams of Fenyang wine, 200 grams of Abelmoschus esculentus, 400 grams of net Rhizoma Steudnerae Henryanae, 350 grams of clear water.
B cake skin raw material：40 grams of fresh Herba Dendrobii juice, 1000 grams of anhydrous butter, 450 grams of Icing Sugar, 600 grams of gluten flour, low
500 grams of gluten flour, 20 grams of Cortex cocois radiciss XIANGFEN, 20 grams of salt, 50 grams of whole milk powder, 250 grams of egg.
A kind of procedure of processing of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：
A, 100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability are cut into the grain of 0.5*0.5*0.5cm, sandworm
50 grams of cutability is cut into the section of 0.5cm, adds 50 grams of white sugar, 5 grams of salt, 10 grams of Fenyang wine is mixed thoroughly, pickles 8 hours at normal temperatures；
B, by the meat pickled material, tiling is placed on baking tray, and tile thickness 0.5cm, puts into baker（Get angry 90 DEG C, reducing internal heat 100
℃）Bake 25 minutes.
（2）The process of Rhizoma Steudnerae Henryanae：Net for pine 400 grams of Rhizoma Steudnerae Henryanae is cut the block of 20cm square, put into steaming tray and steam 30 minutes, natural temperature
Lower placement 1 hour, puts into blender and adds 300 grams of water to beat 5 minutes one-tenth purple mashed potatos；
（3）The process of Abelmoschus esculentus：Abelmoschus esculentus are put into juice extractor for 200 grams, adds 50 grams of water, beat 10 minutes；
（4）Heart of filling makes：Purple mashed potato is placed in blender, adds Abelmoschus esculentus juice to stir 3 minutes, seafood meat material to be uniformly added into
Continue stirring 10 minutes, mix thoroughly, be divided into 105 grams/part, be tightly kneaded into hand pressure spherical.
S2. cake skin making is processed：
First 1000 grams of anhydrous butter, 450 grams of Icing Sugar are put into blender high speed and dismissed 5 minutes, 40 grams of the fresh Herba Dendrobii juice of addition,
600 grams of gluten flour, 500 grams of Self- raising flour, 20 grams of Cortex cocois radiciss XIANGFEN, 10 grams of salt, milk powder（Full-cream）50 grams beat at a high speed 1 minute,
Mix at a slow speed again and make a call to 2 minutes, take out dough and be placed on pressing board to fold uniformly, agent under rubbing, it is pressed into thickness 0.5cm with face knife, diameter 8cm's
Disc-shaped, puts -15 DEG C of refrigerator into and freezes 2 hours；
S3. egg water makes：S3 egg water making step with embodiment 1.
S4. moulding process：S4 moulding process step with embodiment 1.
S5. baking process：Baking process step with the S5 of embodiment 1.
Reference examples 3
A kind of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality, raw material is：
A heart of filling raw material：Heart of filling raw material with the A of embodiment 1.
B cake skin raw material：Cake skin raw material with the B of embodiment 1.
A kind of procedure of processing of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：
A, 100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability are cut into the grain of 0.5*0.5*0.5cm, sandworm
50 grams of cutability is cut into the section of 0.5cm, adds 50 grams of white sugar, 5 grams of salt, 10 grams of Fenyang wine is mixed thoroughly, pickles 5 hours at normal temperatures；
B, by the meat pickled material, tiling is placed on baking tray, and tile thickness 0.5cm, puts into baker（Get angry 90 DEG C, reducing internal heat 100
℃）Bake 25 minutes.
（2）The process of Rhizoma Steudnerae Henryanae：Net for pine 1000 grams of Rhizoma Steudnerae Henryanae is cut the block of 20cm square, put into steaming tray and steam 30 minutes, natural epidemic disaster in booth
Degree is lower to be placed 1 hour, puts into blender and adds 300 grams of water whippings to become purple mashed potato in 5 minutes；
（3）The process of Abelmoschus esculentus：Abelmoschus esculentus are put into juice extractor for 500 grams, adds 50 grams of water, beat 10 minutes；
（4）Heart of filling makes：Purple mashed potato is placed in blender, adds Abelmoschus esculentus juice to stir 3 minutes, seafood meat material to be uniformly added into
Continue stirring 10 minutes, mix thoroughly, be divided into 105 grams/part, be tightly kneaded into hand pressure spherical.
S2. cake skin making is processed：
First 1000 grams of anhydrous butter, 450 grams of Icing Sugar are put into blender high speed and dismissed 5 minutes, the fresh Herba Dendrobii juice 100 of addition
Gram, 600 grams of gluten flour, 500 grams of Self- raising flour, 20 grams of Cortex cocois radiciss XIANGFEN, 10 grams of salt, milk powder（Full-cream）Beat 1 point at a high speed for 50 grams
Clock, mix at a slow speed again and make a call to 2 minutes, take out dough and be placed on pressing board to fold uniformly, agent under rubbing, it is pressed into thickness 0.5cm, diameter with face knife
The disc-shaped of 8cm, puts -15 DEG C of refrigerator into and freezes 1 hour；
S3. egg water makes：S3 egg water making step with embodiment 1.
S4. moulding process：S4 moulding process step with embodiment 1.
S5. baking process：Baking process step with the S5 of embodiment 1.
The Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality that embodiment 1～3 and reference examples 1～3 are prepared enters
Row sensory quality assessment, institute's testing index and assay method are as follows：
（3）Evaluation analysis
From the sensory evaluation analysis result of upper table, compared with reference examples 1～3, the purple that various embodiments of the present invention prepare
Potato Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality sorting is rigorous, and formula collocation is scientific and reasonable, takes into account nutrition, taste, color and luster etc.
Each side require, and concise in technology, seafood taste are strong, mouthfeel is agreeable to the taste, meet different regions taste demand, also function to promote Zhan Jianghai
The effect of the development of product.The sense of the Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality that various embodiments of the present invention prepare
Official's scoring is in higher level；The present invention passes through from specific raw material, and Abelmoschus esculentus, Rhizoma Steudnerae Henryanae, seafood food materials are dissolved into moon cake
In heart of filling, Herba Dendrobii is applied to the making of cake skin, increases crisp skin nutritive value and consumption, in conjunction with the certain party of the present invention
Method has prepared a kind of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality formula.The Flos abelmoschi manihot of heart of filling of the present invention adopts fresh
Flos abelmoschi manihot, primarily to preserving the mucus of Flos abelmoschi manihot, preferably plays its health-care effect, thus this mooncake filling heart be only suitable for instant or cold
Hide the moon cake kind of storage.
Claims (3)
1. a kind of Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality is it is characterised in that by heart of filling raw material and cake skin raw material group
Become, described heart of filling raw material contains each component of following quality：50～200 grams of Fresh abalone's fish cutability, 50～200 grams of cuttlefish cutability, right
50～200 grams of shrimp cutability, 25～100 grams of sandworm cutability, 25～100 grams of white sugar, 3～12 grams of salt, 5～20 grams of Fenyang wine, Abelmoschus esculentus
250～1000 grams, 500～2000 grams of net Rhizoma Steudnerae Henryanae, 175～700 grams of clear water；
Described cake skin raw material contains each component of following quality：50～200 grams of fresh Herba Dendrobii juice, anhydrous butter 500～1000
Gram, 225～900 grams of Icing Sugar, 300～1200 grams of gluten flour, 250～1000 grams of Self- raising flour, 10～40 grams of Cortex cocois radiciss XIANGFEN, salt
10～40 grams, 25～100 grams of whole milk powder, 100～500 grams of egg.
2. Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality according to claim 1 is it is characterised in that described heart of filling
Raw material contains each component of following quality：100 grams of Fresh abalone's fish cutability, 100 grams of cuttlefish cutability, 100 grams of prawn cutability, sandworm cutability
50 grams, 50 grams of white sugar, 6 grams of salt, 10 grams of Fenyang wine, 500 grams of Abelmoschus esculentus, 1000 grams of net Rhizoma Steudnerae Henryanae, 350 grams of clear water；
Described cake skin raw material contains each component of following quality：100 grams of fresh Herba Dendrobii juice, 1000 grams of anhydrous butter, Icing Sugar 450
Gram, 600 grams of high muscle face, 500 grams of Self- raising flour, 20 grams of Cortex cocois radiciss XIANGFEN, 20 grams of salt, 50 grams of whole milk powder, 250 grams of egg.
3. Rhizoma Steudnerae Henryanae Abelmoschus esculentus seafood filling Herba Dendrobii sensory quality described in claim 1 or 2 preparation method it is characterised in that
Comprise the following steps：
S1. heart of filling Feedstock treating：
（1）Meat material is processed：
A, 50～200 grams of Fresh abalone's fish cutability, 50～200 grams of cuttlefish cutability, 50～200 grams of prawn cutability are cut into 0.5*0.5*
The grain of 0.5cm, 25～100 grams of sandworm cutability is cut into the section of 0.5cm, adds 25～100 grams of white sugar, 3～12 grams of salt, Fenyang wine 5～
Mix thoroughly for 20 grams, pickle 8 hours at normal temperatures；
B, by the meat pickled material, tiling is placed on baking tray, and tile thickness 0.5cm, puts into baker（Get angry 90 DEG C, reducing internal heat 100
℃）Bake 25 minutes.
（2）The process of Rhizoma Steudnerae Henryanae：Net for pine 500～2000 grams of Rhizoma Steudnerae Henryanae is cut the block of 20cm square, put into steaming tray and steam 30 minutes, natural epidemic disaster in booth
Degree is lower to be placed 1 hour, puts into blender and adds 150～600 grams of water whippings to become purple mashed potato in 5 minutes；
（3）The process of Abelmoschus esculentus：Abelmoschus esculentus are put into juice extractor for 250～1000 grams, adds 25～100 grams of water, beat 10 minutes
?；
（4）Heart of filling makes：Purple mashed potato is placed in blender, adds Abelmoschus esculentus juice to stir 3 minutes, seafood meat material to be uniformly added into
Continue stirring 10 minutes, mix thoroughly, be divided into 105 grams/part, be tightly kneaded into hand pressure spherical.
S2. cake skin making is processed：
First 500～1000 grams of anhydrous butter, 225～900 grams of Icing Sugar are put into blender high speed and dismissed 5 minutes, the fresh iron sheet of addition
50～200 grams of Herba Dendrobii juice, 300～1200 grams of gluten flour, 250～1000 grams of Self- raising flour, 10～40 grams of Cortex cocois radiciss XIANGFEN, salt 10
～40 grams, 25～100 grams of whole milk powder beat 1 minute at a high speed, mix at a slow speed again and make a call to 2 minutes, taking out dough, to be placed on pressing board to fold uniform,
Agent under rubbing, is pressed into thickness 0.5cm, the disc-shaped of diameter 8cm with face knife, puts -15 DEG C of refrigerator into and freezes 2 hours；
S3. egg water makes：Take 50～200 grams of egg yolks to add 25～100 grams of shell eggs, 5～20 grams of salt of addition, beat 2 minutes, treat all
Even, filter standby；
S4. moulding process：By thickness 0.5cm, the disc-shaped of diameter 8cm, put into 105 grams of heart of fillings, parcel uniformly, becomes semicircle shape,
Put into baking tray, static 15 minutes；
S5. baking process：Oven temperature is arranged to 235 DEG C of face fire, 175 DEG C of the fire in a stove before fuel is added, puts into baking tray, baking 18 minutes, treat table
Face is golden yellow, comes out of the stove, and room temperature is placed 5 minutes, with brush on top layer all with one layer of egg water of brush, puts into baking box baking 3 minutes, goes out
Stove, packs after cooling, you can edible.
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| CN201611105311.XA CN106386963A (en) | 2016-12-05 | 2016-12-05 | Pastry puff mooncake containing purple sweet potato, abelmoschus moschatus, seafood filling and dendrobium officinale and preparation method of pastry puff mooncake |
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| CN201611105311.XA CN106386963A (en) | 2016-12-05 | 2016-12-05 | Pastry puff mooncake containing purple sweet potato, abelmoschus moschatus, seafood filling and dendrobium officinale and preparation method of pastry puff mooncake |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107927533A (en) * | 2017-12-12 | 2018-04-20 | 合肥市绿之林农业开发有限公司 | A kind of okra snowy mooncakes and preparation method thereof |
| CN108617734A (en) * | 2018-05-24 | 2018-10-09 | 安徽安亳食品有限公司 | A kind of okra cake and preparation method thereof |
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| CN104663834A (en) * | 2015-03-09 | 2015-06-03 | 广西健美乐食品有限公司 | Seafood moon cake and preparation method thereof |
| CN105211155A (en) * | 2015-11-09 | 2016-01-06 | 百色学院 | A kind of preparation method of mango Chinese chestnut sensory quality |
| CN105248554A (en) * | 2015-11-09 | 2016-01-20 | 百色学院 | Mango purple sweet potato crisp wrapper mooncake and making method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663834A (en) * | 2015-03-09 | 2015-06-03 | 广西健美乐食品有限公司 | Seafood moon cake and preparation method thereof |
| CN105211155A (en) * | 2015-11-09 | 2016-01-06 | 百色学院 | A kind of preparation method of mango Chinese chestnut sensory quality |
| CN105248554A (en) * | 2015-11-09 | 2016-01-20 | 百色学院 | Mango purple sweet potato crisp wrapper mooncake and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927533A (en) * | 2017-12-12 | 2018-04-20 | 合肥市绿之林农业开发有限公司 | A kind of okra snowy mooncakes and preparation method thereof |
| CN108617734A (en) * | 2018-05-24 | 2018-10-09 | 安徽安亳食品有限公司 | A kind of okra cake and preparation method thereof |
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Application publication date: 20170215 |