CN106417514A - Making method for fragrance pig meat mooncakes - Google Patents
Making method for fragrance pig meat mooncakes Download PDFInfo
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- CN106417514A CN106417514A CN201610769576.3A CN201610769576A CN106417514A CN 106417514 A CN106417514 A CN 106417514A CN 201610769576 A CN201610769576 A CN 201610769576A CN 106417514 A CN106417514 A CN 106417514A
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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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a making method for fragrance pig meat mooncakes and relates to the technical field of food processing. The method comprises the steps of making cake shells and stuffing, wherein the stuffing adopts fragrance pig meat as main stuffing; putting the stuffing into the cake shells; well wrapping the stuffing by using the cake shells, and drying the stuffing and the cake shells to obtain the mooncakes. According to the invention, as the fragrance pig meat is used as the main stuffing in the mooncake stuffing and the fragrance pig meat is rich in human essential amino acid and trace element, the fragrance pig meat mooncakes completely satisfy human body physiological needs and health demands; and moreover, as the fragrance pig meat is sweat and sugar does not need to be added, the sugar contents of the fragrance pig meat mooncakes are low.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of preparation method of perfume pig 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 fillingss such as mixed nuts, Ma Ren, lotus-seed paste, sweetened bean paste, various in style, local flavor
Because ground is different.With the raising of people's living standard, people more focus on health, therefore, more and more fastidious to moon cake, not only will
Seek the general equilibrium of nutrition, more require the variation of kind and abundant mouthfeel, the improvement that moon cake is made and innovation are that people are
The new problem being continually striving to.
Content of the invention
The present invention provides a kind of preparation method of perfume pig moon cake, and it can solve, and moon cake taste is more single, nutrient content
Less, the high problem of sugar content.
In order to solve the above problems, the technical solution adopted in the present invention is：It comprises the following steps：
Step one, the making of cake skin：
Raw material using following parts by weight：
10 parts～15 parts of moon cake tailored flour, 2 parts～3 parts of peanut oil, 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, peanut oil, syrup, edible alkali aqueous solution respectively according to cake skin each raw material weight number；
B, by edible alkali aqueous solution add hot molass in, stir, add peanut oil 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 fillings：
Raw material using following parts by weight：
20 parts～30 parts of fragrant pork, alcohol by volume content is 52% 2 parts～3 parts of white wine, 2 parts～3 parts of light soy sauce, 2 parts of peanut oil～
4 parts, 2 parts～4 parts of shelled melon seed, 2 parts～4 parts of shelled sesame, 2 parts～4 parts of walnut kernel, 2 parts～4 parts of almond, 1 part～2 parts of olive kernel,
2 parts～4 parts of candied melon, 2 parts～4 parts of tangerine cake, 0.1 part～0.2 part of husky ginger, 0.1 part～0.2 part of five-spice powder, pure appropriate amount of water,
Ripe glutinous rice flour is appropriate, appropriate egg pulp；
Its making step is：
A, the streaky pork of fragrant pig is sprayed on cube meat with the white wine of above-mentioned 1/2 amount, stands 5-8 minute, then paint and state 1/2 amount
Peanut oil, light soy sauce and husky ginger, turn uniformly, stand 3-4 hour, place in baker and be baked into roast pork, baked after cool, be cut into
Fritter, standby；
B, break into pieces frying fragrant olive kernel, walnut kernel and almond, tangerine cake and candied melon are cut into block, shelled melon seed and shelled sesame are fried
Perfume (or spice), the roast pork fritter that these auxiliary materials are made with a step mixes, standby；
C, remaining white wine, remaining peanut oil and pure water are mixed after, put into b step gains, add five-spice powder, stirring
Add ripe glutinous rice flour after uniformly, stir, and knead, stand 25-40 minute, obtain basic fillings；
Step 3, the dough of step one gained is made cake skin, the basic fillings of step 2 gained is kneaded into the ball of required weight
Son, a ball is placed in cake skin, is all wrapped after a ball with cake skin, compressing, by uniform for egg pulp brush after shaping
Moon cake surface, baking, obtain final product.
In technique scheme, more specifically technical scheme can also be：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 minute.
Perfume pig of the present invention, Artiodactyla, Suidae, pig belong to, and with the little precocity of body, meat flavour is fresh, well-known throughout the country, and fragrant pig is again
Name " minipig ", it is a kind of high protein low-energy food, and comprehensive nutrition, rich in amino acid needed by human and micro
Element, complying fully with Human Physiology needs and health demand.
Husky ginger of the present invention, is the dry rhizome of zingiberaceous plant Kaempferia galanga, husky ginger another name Kaempferia galanga, three naphthalenes, three bad, mountains
Peppery, effect of husky ginger is promoting the circulation of qi middle benefit gas, help digestion, pain relieving, the effect of husky ginger be control fullness in chest, coldness and pain in the epigastrium, diet do not disappear.
Olive kernel of the present invention, is the benevolence of olive subject plant olive, has functions that to moisturize, sobers up, detoxifies.
Tangerine cake of the present invention, is a kind of preserved fruit, is typically brewed with white sugar by tangerine fruit and forms, it is delicious, tasty and refreshing,
Nutritive value is also higher, sweet, warm in nature；There are strengthening the spleen and stomach, relieving cough and reducing sputum, regulating the flow of QI to ease the stomach；Can be used for treatment digestion not
Good, cough ant phlegm, chest and abdomen are swollen vexed wait disease.
Candied melon of the present invention, have promote the production of body fluid to quench thirst, the dry, 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.
Due to employing technique scheme, the present invention compared with prior art has the advantages that：
1st, the moon cake of the present invention, using fragrant pork as main fillings in fillings, fragrant pork be rich in amino acid needed by human and
Trace element, complying fully with Human Physiology needs and health demand；And perfume pork quality is sweet, without other sugaring, sugary
Amount is low.
2nd, the moon cake of the present invention, increased in fillings walnut kernel, shelled melon seed, shelled sesame, almond, olive kernel, candied melon and
Tangerine cake, all contains abundant fat, linoleic acid, sub- acid, high-quality protein in walnut kernel, shelled melon seed, shelled sesame, almond, olive kernel,
Also containing abundant calcium, phosphorus, iron, carrotene, riboflavin, vitamin B6, vitamin E, juglandis folia quinone, phosphatide, tannin etc. is people
Body and the best nutriment of brain, candied melon and tangerine cake have the effect of only phlegm is coughed, and nutritive value is also higher, makes moon cake
Comprehensive nutrition is uniform.
3rd, it is added with husky ginger in the moon cake of the present invention, can be used for helping digestion；Cake skin is made using peanut oil and face, can play
Preservation, adds antistaling agent without other, can prevent cake skin from bursting in baking, makes cake skin keep golden yellow effect.
Specific embodiment
With reference to embodiment, the invention will be further described：
Embodiment 1：
The preparation method of the fragrant pig moon cake of the present embodiment, comprises the following steps：
Step one, the making of cake skin：
Using following raw materials according：
100 grams of moon cake tailored flour, 20 grams of peanut oil, 20 grams of syrup, 1 gram of edible alkali aqueous solution；
Making step is as follows：
A, weigh moon cake tailored flour, peanut oil, syrup, edible alkali aqueous solution respectively according to cake skin each raw material weight number；
B, by edible alkali aqueous solution add hot molass in, stir, add peanut oil 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 fillings：
Using following raw materials according：
200 grams of fragrant pork, alcohol by volume content is 52% 20 grams of white wine, 20 grams of light soy sauce, 20 grams of peanut oil, 20 grams of shelled melon seed, sesame
40 grams of numb benevolence, 20 grams of walnut kernel, 40 grams of almond, 10 grams of olive kernel, 20 grams of candied melon, 40 grams of tangerine cake, 1 gram of husky ginger, five-spice powder 1
Gram, pure appropriate amount of water, ripe glutinous rice flour is appropriate, appropriate egg pulp；
Its making step is：
A, the streaky pork of fragrant pig is sprayed on cube meat with 10 grams of white wine, stands 8 minutes, add 10 grams of peanut oil, light soy sauce and
Husky ginger, turns uniformly, stands 3 minutes, places into baking in baker, and baking temperature is 150 DEG C, and baking time is 10 minutes, obtains
To roast pork, baked after cool, be cut into small pieces, standby；
B, break into pieces frying fragrant olive kernel, walnut kernel and almond, tangerine cake and candied melon are cut into block, shelled melon seed and shelled sesame are fried
Perfume (or spice), the roast pork fritter that these auxiliary materials are made with a step mixes, standby；
C, by remaining white wine, remaining peanut oil and pure water mix after, put into b step gains, then be sprinkled into the green onion cutting
Flower, adds five-spice powder, adds ripe glutinous rice flour, stir, and knead after stirring, and stands 25 minutes, obtains basis
Fillings；
Step 3, the dough of step one gained is made cake skin, the basic fillings of step 2 gained is kneaded into a ball, a ball is put
In cake skin, all wrapped with cake skin compressing after a ball, uniform for egg pulp brush moon cake surface after shaping is dried
Roasting, fired temperature is 150 DEG C, and the time is 20 minutes.
The cake skin of each moon cake above-mentioned is 1 with the weight of basic fillings：2.5.
Embodiment 2
The preparation method of the fragrant pig moon cake of the present embodiment, comprises the following steps：
Step one, the making of cake skin：
Using following raw materials according：
150 grams of moon cake tailored flour, 30 grams of peanut oil, 30 grams of syrup, 1.5 grams of edible alkali aqueous solution；
Making step is as follows：
A, weigh moon cake tailored flour, peanut oil, syrup, edible alkali aqueous solution respectively according to cake skin each raw material weight number；
B, by edible alkali aqueous solution add hot molass in, stir, add peanut oil 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
60 minutes, standby；
Step 2, the making of fillings：
Using following raw materials according：
300 grams of fragrant pork, alcohol by volume content is 52% 30 grams of white wine, 30 grams of light soy sauce, 40 grams of peanut oil, 40 grams of shelled melon seed, sesame
20 grams of numb benevolence, 40 grams of walnut kernel, 20 grams of almond, 20 grams of olive kernel, 40 grams of candied melon, 20 grams of tangerine cake, 2 grams of husky ginger, five-spice powder 2
Gram, pure appropriate amount of water, ripe glutinous rice flour is appropriate, appropriate egg pulp；
Its making step is：
A, the streaky pork of fragrant pig is sprayed on cube meat with 15 grams of white wine, stands 8 minutes, then paint 20 grams of peanut oil, light soy sauce and
Husky ginger, turns uniformly, stands as 30 minutes, places into baking in baker, and the temperature of baking is 180 DEG C, and baking time is 10 points
Clock, obtains roast pork, baked after cool, be cut into small pieces, standby；
B, break into pieces frying fragrant olive kernel, walnut kernel and almond, tangerine cake and candied melon are cut into block, shelled melon seed and shelled sesame are fried
Perfume (or spice), the roast pork fritter that these auxiliary materials are made with a step mixes, standby；
C, remaining white wine, remaining peanut oil and pure water are mixed after, put into b step gains, add five-spice powder, stirring
Add ripe glutinous rice flour after uniformly, stir, and knead, stand 40 minutes, obtain basic fillings；
Step 3, the dough of step one gained is made cake skin, the basic fillings of step 2 gained is kneaded into a ball, a ball is put
In cake skin, all wrapped after a ball with cake skin, by uniform for egg pulp brush moon cake surface after shaping, baking, barbecue
Temperature is 200 DEG C, and the time is 15 minutes.
The moon cake wrapper of each moon cake above-mentioned is 1 with the ratio of weight and number of basic fillings：2.5.
Claims (2)
1. a kind of preparation method of perfume pig moon cake is it is characterised in that comprise the following steps：
Step one, the making of cake skin：
Raw material using following parts by weight：
10 parts～15 parts of moon cake tailored flour, 2 parts～3 parts of peanut oil, 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, peanut oil, syrup, edible alkali aqueous solution respectively according to cake skin each raw material weight number；
B, by edible alkali aqueous solution add hot molass in, stir, add peanut oil 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 fillings：
Raw material using following parts by weight：
20 parts～30 parts of fragrant pork, alcohol by volume content is 52% 2 parts～3 parts of white wine, 2 parts～3 parts of light soy sauce, 2 parts of peanut oil～
4 parts, 2 parts～4 parts of shelled melon seed, 2 parts～4 parts of shelled sesame, 2 parts～4 parts of walnut kernel, 2 parts～4 parts of almond, 1 part～2 parts of olive kernel,
2 parts～4 parts of candied melon, 2 parts～4 parts of tangerine cake, 0.1 part～0.2 part of husky ginger, 0.1 part～0.2 part of five-spice powder, pure appropriate amount of water,
Ripe glutinous rice flour is appropriate, appropriate egg pulp；
Its making step is：
A, the streaky pork of fragrant pig is sprayed on cube meat with the white wine of above-mentioned 1/2 amount, stands 5-8 minute, then paint and state 1/2 amount
Peanut oil, light soy sauce and husky ginger, turn uniformly, stand 3-4 hour, place in baker and be baked into roast pork, baked after cool, be cut into
Fritter, standby；
B, break into pieces frying fragrant olive kernel, walnut kernel and almond, tangerine cake and candied melon are cut into block, shelled melon seed and shelled sesame are fried
Perfume (or spice), the roast pork fritter that these auxiliary materials are made with a step mixes, standby；
C, remaining white wine, remaining peanut oil and pure water are mixed after, put into b step gains, add five-spice powder, stirring
Add ripe glutinous rice flour after uniformly, stir, and knead, stand 25-40 minute, obtain basic fillings；
Step 3, the dough of step one gained is made cake skin, the basic fillings of step 2 gained is kneaded into the ball of required weight
Son, a ball is placed in cake skin, is all wrapped after a ball with cake skin, compressing, by uniform for egg pulp brush after shaping
Moon cake surface, baking, obtain final product.
2. according to claim 1 perfume pig moon cake preparation method it is characterised in that：In described a step, the temperature of baking
For 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, when
Between be 15 minutes～20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610769576.3A CN106417514A (en) | 2016-08-31 | 2016-08-31 | Making method for fragrance pig meat mooncakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610769576.3A CN106417514A (en) | 2016-08-31 | 2016-08-31 | Making method for fragrance pig meat mooncakes |
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| Publication Number | Publication Date |
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| CN106417514A true CN106417514A (en) | 2017-02-22 |
Family
ID=58091217
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610769576.3A Pending CN106417514A (en) | 2016-08-31 | 2016-08-31 | Making method for fragrance pig meat mooncakes |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112772695A (en) * | 2021-01-05 | 2021-05-11 | 广西环江耀德五香特色食品有限责任公司 | Making method of fragrant pig moon cake |
| CN112772693A (en) * | 2021-01-05 | 2021-05-11 | 广西环江耀德五香特色食品有限责任公司 | Making method of fragrant pig cake |
| CN113812437A (en) * | 2021-08-04 | 2021-12-21 | 广西天鹰网络科技有限公司 | Sandworm moon cake and making method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103109901A (en) * | 2011-11-16 | 2013-05-22 | 黄维乔 | Chaozhou-style jujube paste pinenut mooncake making method |
| 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 |
| CN105076331A (en) * | 2015-09-07 | 2015-11-25 | 安徽达诺乳业有限公司 | Flour special for mooncakes |
-
2016
- 2016-08-31 CN CN201610769576.3A patent/CN106417514A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103109901A (en) * | 2011-11-16 | 2013-05-22 | 黄维乔 | Chaozhou-style jujube paste pinenut mooncake making method |
| 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 |
| CN105076331A (en) * | 2015-09-07 | 2015-11-25 | 安徽达诺乳业有限公司 | Flour special for mooncakes |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112772695A (en) * | 2021-01-05 | 2021-05-11 | 广西环江耀德五香特色食品有限责任公司 | Making method of fragrant pig moon cake |
| CN112772693A (en) * | 2021-01-05 | 2021-05-11 | 广西环江耀德五香特色食品有限责任公司 | Making method of fragrant pig cake |
| CN113812437A (en) * | 2021-08-04 | 2021-12-21 | 广西天鹰网络科技有限公司 | Sandworm moon cake and making method thereof |
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Application publication date: 20170222 |
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