CN108157462A - A kind of dried orange peel flavor moon cake and preparation method thereof - Google Patents
A kind of dried orange peel flavor moon cake and preparation method thereof Download PDFInfo
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- CN108157462A CN108157462A CN201611118130.0A CN201611118130A CN108157462A CN 108157462 A CN108157462 A CN 108157462A CN 201611118130 A CN201611118130 A CN 201611118130A CN 108157462 A CN108157462 A CN 108157462A
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- dried orange
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Abstract
A kind of dried orange peel flavor moon cake, parts by weights calculate：By 50 80 parts of dried orange peel, 50 80 parts of fruit Rong, 50 120 parts of lotus seeds, 50 100 parts of broad bean, 50 80 parts of citrus, 10 20 parts of the spiced salt, 50 80 parts of white sugar, 10 18 parts of sesame oil, 200 400 parts of flour, 10 20 parts of buck, 100 150 parts of cider, 100 150 parts of coconut juice, 10 18 parts of camellia oil, 100 200 parts of glutinous rice flour, 50 80 parts of high maltose syrup, 200 300 parts of pure water.Moon cake color and luster of the present invention is bright orange, and tender in skin shortcake, mouthfeel is crisp, and dense fruity is mingled in continuous dried meat floss, the greasy feeling that the more zone of eclipses of moon cake come is eased, and enjoys endless aftertastes, and dried orange peel is added in this moon cake, lotus seeds, broad bean have good health-care effect.
Description
Technical field
The present invention relates to food processing fields, and in particular to dried orange peel flavor moon cake and preparation method thereof.
Background technology
The Mid-autumn Festival is one of traditional festival of China, has the custom for eating moon cake in Mid-autumn Festival Chinese, lodges at people couple
The fine yearning of Yu member so that moon cake becomes one of Chinese tradition snack having long enjoyed a good reputation, it is stated that the Mid-autumn Festival eats the habit of moon cake
Custom starts from the Tang Dynasty.It is popular in imperial palace when the Northern Song Dynasty, after spread civil, be commonly called as " little cake " and " moon group " at that time.It is developed to bright
Towards the catering customs then bought jointly as the whole people.Moon cake is blended with various regions catering customs, and develops Cantonese, capital formula, Soviet Union
The moon cakes such as formula, tidal, Yunnan formula are liked by the people of Chinese north and south various regions.
As society does not continue to develop, requirement of the people for moon cake taste is more harsh, many differences of having come into being
The moon cake of type, to meet the needs of people are for moon cake taste.
Invention content
The purpose of the present invention is to provide a kind of fruit mooncake with dried meat floss and preparation method thereof, and the moon cake cake skin is crisp, taste
The taste of salubrious non-greasy, dried meat floss and fruit has obtained good neutralization, special taste.
Technical scheme of the present invention：A kind of dried orange peel flavor moon cake, parts by weights calculate：By 50-80 parts of dried orange peel, fruit Rong 50-
80 parts, 50-120 parts of lotus seeds, 50-100 parts of broad bean, 50-80 parts of citrus, 10-20 parts of the spiced salt, 50-80 parts of white sugar, sesame oil 10-18
Part, 200-400 parts of flour, 10-20 parts of buck, 100-150 parts of cider, 100-150 parts of coconut juice, 10-18 parts of camellia oil, glutinous rice
100-200 parts of powder, 50-80 parts of high maltose syrup, 200-300 parts of pure water.
Aforementioned dried orange peel flavor moon cake, by 60-75 parts of dried orange peel, 60-75 parts of fruit Rong, 60-100 parts of lotus seeds, 60-75 parts of broad bean,
60-70 parts of citrus, 10-20 parts of the spiced salt, 50-80 parts of white sugar, 10-18 parts of sesame oil, 200-400 parts of flour, 10-20 parts of buck, apple
110-140 parts of fruit juice, 110-140 parts of coconut juice, 10-18 parts of camellia oil, 100-200 parts of glutinous rice flour, 50-80 parts of high maltose syrup,
200-300 parts of pure water.
Aforementioned dried orange peel flavor moon cake, parts by weights calculate：By 70 parts of dried orange peel, 70 parts of fruit Rong, 80 parts of lotus seeds, 70 parts of broad bean,
65 parts of citrus, 15 parts of the spiced salt, 70 parts of white sugar, 15 parts of sesame oil, 300 parts of flour, 15 parts of buck, 130 parts of cider, 130 parts of coconut juice,
15 parts of camellia oil, 150 parts of glutinous rice flour, 70 parts of high maltose syrup, 250 parts of pure water.
The production method for stating dried orange peel flavor moon cake, which is characterized in that include the following steps：
（1）The preparation of moon cake wrapper：
A. buck, camellia oil, glutinous rice flour, the high maltose syrup of the mass parts is taken to be uniformly mixed, it is spare；
B. flour, pure water, cider, the coconut juice of the mass parts is taken to mix, adds in the mixed liquor of gained in A, and will mixing
Object is modulated into dough；
C. after standing 25-40min at a temperature of gained dough in B being placed in 20-25 DEG C, a dough was rubbed every 5-10 minutes,
Dynamics is uniform when kneading dough, until dough surface gloss is flawless, after dough is by the weight cutting of 25-30g/,
Moon cake wrapper；
（2）The preparation of mooncake filling：
A. pig dried orange peel, fruit Rong, lotus seeds, broad bean, citrus, white sugar, the spiced salt, the sesame oil of the mass parts are taken；
B. lotus seeds, broad bean with warm water are impregnated with, wear into uniform screened stock, then placed them into big copper pot and push away stranding until becoming
Dried orange peel is put into clear water and impregnates by paste, and removal is attached to the inner membrance on newly meeting old citrus reticulata blanco, then shreds, and adds together with citrus
Enter in lotus seeds, broad bean paste, then push away stranding, then add white sugar, the spiced salt and fruit Rong, while be slowly added into sesame oil, push away stranding
Until translucent and non-stick pan is presented, mooncake filling is made；
（3）The preparation of raw cake：By step（1）In manufactured moon cake wrapper by after flat, be packed in fillings, closing in is clutched, and is organized into circle,
Raw cake is made, and is placed on above baking tray after the water spray press mold molding on raw cake surface；
（4）The baking of raw cake：Baking tray is put into baking oven, is toasted 18-25 minutes with 160-180 DEG C of temperature, goes out naturally cold after baking oven
But it packs.Compared with prior art, moon cake color and luster of the present invention is bright orange, and tender in skin shortcake, mouthfeel is crisp, continuous dried meat floss
In be mingled with dense fruity, the greasy feeling that the more zone of eclipses of moon cake come is eased, and enjoys endless aftertastes, and added in this moon cake old
Skin, lotus seeds, broad bean have good health-care effect.
Specific embodiment：
Embodiment 1
A kind of dried orange peel flavor moon cake, parts by weights calculate：By 50 parts of dried orange peel, 50 parts of fruit Rong, 50 parts of lotus seeds, 50 parts of broad bean, citrus
50 parts, 10 parts of the spiced salt, 50 parts of white sugar, 10 parts of sesame oil, 200 parts of flour, 10 parts of buck, 100 parts of cider, 100 parts of coconut juice, camellia
10 parts of oil, 100 parts of glutinous rice flour, 50 parts of high maltose syrup, 200 parts of pure water.
The production method of the dried orange peel flavor moon cake, which is characterized in that include the following steps：
（1）The preparation of moon cake wrapper：
A. buck, camellia oil, glutinous rice flour, the high maltose syrup of the mass parts is taken to be uniformly mixed, it is spare；
B. flour, pure water, cider, the coconut juice of the mass parts is taken to mix, adds in the mixed liquor of gained in A, and will mixing
Object is modulated into dough；
C. after standing 40min at a temperature of gained dough in B being placed in 20 DEG C, a dough was rubbed every 5 minutes, is kneaded dough
When dynamics it is uniform, until dough surface gloss is flawless, after dough is by the weight cutting of 25g/, moon cake wrapper；
（2）The preparation of mooncake filling：
A. pig dried orange peel, fruit Rong, lotus seeds, broad bean, citrus, white sugar, the spiced salt, the sesame oil of the mass parts are taken；
B. lotus seeds, broad bean with warm water are impregnated with, wear into uniform screened stock, then placed them into big copper pot and push away stranding until becoming
Dried orange peel is put into clear water and impregnates by paste, and removal is attached to the inner membrance on newly meeting old citrus reticulata blanco, then shreds, and adds together with citrus
Enter in lotus seeds, broad bean paste, then push away stranding, then add white sugar, the spiced salt and fruit Rong, while be slowly added into sesame oil, push away stranding
Until translucent and non-stick pan is presented, mooncake filling is made；
（3）The preparation of raw cake：By step（1）In manufactured moon cake wrapper by after flat, be packed in fillings, closing in is clutched, and is organized into circle,
Raw cake is made, and is placed on above baking tray after the water spray press mold molding on raw cake surface；
（4）The baking of raw cake：Baking tray is put into baking oven, is toasted 25 minutes with 160 DEG C of temperature, and natural cooling is packed after going out baking oven.
Embodiment 2
A kind of fruit mooncake with dried meat floss, parts by weights calculate：By 70 parts of dried orange peel, 70 parts of fruit Rong, 80 parts of lotus seeds, 70 parts of broad bean, citrus
65 parts, 15 parts of the spiced salt, 70 parts of white sugar, 15 parts of sesame oil, 300 parts of flour, 15 parts of buck, 130 parts of cider, 130 parts of coconut juice, camellia
15 parts of oil, 150 parts of glutinous rice flour, 70 parts of high maltose syrup, 250 parts of pure water.
The production method of the dried orange peel flavor moon cake, which is characterized in that include the following steps：
（1）The preparation of moon cake wrapper：
A. buck, camellia oil, glutinous rice flour, the high maltose syrup of the mass parts is taken to be uniformly mixed, it is spare；
B. flour, pure water, cider, the coconut juice of the mass parts is taken to mix, adds in the mixed liquor of gained in A, and will mixing
Object is modulated into dough；
C. after standing 30min at a temperature of gained dough in B being placed in 23 DEG C, a dough was rubbed every 8 minutes, is kneaded dough
When dynamics it is uniform, until dough surface gloss is flawless, after dough is by the weight cutting of 27g/, moon cake wrapper；
（2）The preparation of mooncake filling：
A. pig dried orange peel, fruit Rong, lotus seeds, broad bean, citrus, white sugar, the spiced salt, the sesame oil of the mass parts are taken；
B. lotus seeds, broad bean with warm water are impregnated with, wear into uniform screened stock, then placed them into big copper pot and push away stranding until becoming
Dried orange peel is put into clear water and impregnates by paste, and removal is attached to the inner membrance on newly meeting old citrus reticulata blanco, then shreds, and adds together with citrus
Enter in lotus seeds, broad bean paste, then push away stranding, then add white sugar, the spiced salt and fruit Rong, while be slowly added into sesame oil, push away stranding
Until translucent and non-stick pan is presented, mooncake filling is made；
（3）The preparation of raw cake：By step（1）In manufactured moon cake wrapper by after flat, be packed in fillings, closing in is clutched, and is organized into circle,
Raw cake is made, and is placed on above baking tray after the water spray press mold molding on raw cake surface；
（4）The baking of raw cake：Baking tray is put into baking oven, is toasted 22 minutes with 170 DEG C of temperature, and natural cooling is packed after going out baking oven.
Embodiment 3
A kind of dried orange peel flavor moon cake, parts by weights calculate：By 80 parts of dried orange peel, 80 parts of fruit Rong, 120 parts of lotus seeds, 100 parts of broad bean, mandarin orange
80 parts of tangerine, 20 parts of the spiced salt, 80 parts of white sugar, 18 parts of sesame oil, 400 parts of flour, 20 parts of buck, 150 parts of cider, 150 parts of coconut juice, mountain
18 parts of tea oil, 200 parts of glutinous rice flour, 80 parts of high maltose syrup, 300 parts of pure water.
The production method of the dried orange peel flavor moon cake, which is characterized in that include the following steps：
（1）The preparation of moon cake wrapper：
A. buck, camellia oil, glutinous rice flour, the high maltose syrup of the mass parts is taken to be uniformly mixed, it is spare；
B. flour, pure water, cider, the coconut juice of the mass parts is taken to mix, adds in the mixed liquor of gained in A, and will mixing
Object is modulated into dough；
C. after standing 25min at a temperature of gained dough in B being placed in 25 DEG C, a dough was rubbed every 10 minutes, is kneaded dough
When dynamics it is uniform, until dough surface gloss is flawless, after dough is by the weight cutting of 30g/, moon cake wrapper；
（2）The preparation of mooncake filling：
A. pig dried orange peel, fruit Rong, lotus seeds, broad bean, citrus, white sugar, the spiced salt, the sesame oil of the mass parts are taken；
B. lotus seeds, broad bean with warm water are impregnated with, wear into uniform screened stock, then placed them into big copper pot and push away stranding until becoming
Dried orange peel is put into clear water and impregnates by paste, and removal is attached to the inner membrance on newly meeting old citrus reticulata blanco, then shreds, and adds together with citrus
Enter in lotus seeds, broad bean paste, then push away stranding, then add white sugar, the spiced salt and fruit Rong, while be slowly added into sesame oil, push away stranding
Until translucent and non-stick pan is presented, mooncake filling is made；
（3）The preparation of raw cake：By step（1）In manufactured moon cake wrapper by after flat, be packed in fillings, closing in is clutched, and is organized into circle,
Raw cake is made, and is placed on above baking tray after the water spray press mold molding on raw cake surface；
（4）The baking of raw cake：Baking tray is put into baking oven, is toasted 18 minutes with 180 DEG C of temperature, and natural cooling is packed after going out baking oven.
Claims (4)
1. a kind of dried orange peel flavor moon cake, which is characterized in that parts by weights calculates：By 50-80 parts of dried orange peel, 50-80 parts of fruit Rong, lotus seeds
50-120 parts, 50-100 parts of broad bean, 50-80 parts of citrus, 10-20 parts of the spiced salt, 50-80 parts of white sugar, 10-18 parts of sesame oil, flour
200-400 parts, 10-20 parts of buck, 100-150 parts of cider, 100-150 parts of coconut juice, 10-18 parts of camellia oil, glutinous rice flour 100-
200 parts, 50-80 parts of high maltose syrup, 200-300 parts of pure water.
2. a kind of dried orange peel flavor moon cake, which is characterized in that parts by weights calculates：By 60-75 parts of dried orange peel, 60-75 parts of fruit Rong, lotus seeds
60-100 parts, 60-75 parts of broad bean, 60-70 parts of citrus, 10-20 parts of the spiced salt, 50-80 parts of white sugar, 10-18 parts of sesame oil, flour 200-
400 parts, 10-20 parts of buck, 110-140 parts of cider, 110-140 parts of coconut juice, 10-18 parts of camellia oil, glutinous rice flour 100-200
Part, 50-80 parts of high maltose syrup, 200-300 parts of pure water.
3. dried orange peel flavor moon cake described in a kind of making claim 1, which is characterized in that parts by weights calculates：By 70 parts of dried orange peel, fruit
70 parts of Rong, 80 parts of lotus seeds, 70 parts of broad bean, 65 parts of citrus, 15 parts of the spiced salt, 70 parts of white sugar, 15 parts of sesame oil, 300 parts of flour, buck 15
Part, 130 parts of cider, 130 parts of coconut juice, 15 parts of camellia oil, 150 parts of glutinous rice flour, 70 parts of high maltose syrup, 250 parts of pure water.
4. the production method of any one of 1-3 dried orange peel flavor moon cakes is wanted according to right, which is characterized in that include the following steps：
（1）The preparation of moon cake wrapper：
A. buck, camellia oil, glutinous rice flour, the high maltose syrup of the mass parts is taken to be uniformly mixed, it is spare；
B. flour, pure water, cider, the coconut juice of the mass parts is taken to mix, adds in the mixed liquor of gained in A, and will mixing
Object is modulated into dough；
C. after standing 25-40min at a temperature of gained dough in B being placed in 20-25 DEG C, a dough was rubbed every 5-10 minutes,
Dynamics is uniform when kneading dough, until dough surface gloss is flawless, after dough is by the weight cutting of 25-30g/,
Moon cake wrapper；
（2）The preparation of mooncake filling：
A. pig dried orange peel, fruit Rong, lotus seeds, broad bean, citrus, white sugar, the spiced salt, the sesame oil of the mass parts are taken；
B. lotus seeds, broad bean with warm water are impregnated with, wear into uniform screened stock, then placed them into big copper pot and push away stranding until becoming
Dried orange peel is put into clear water and impregnates by paste, and removal is attached to the inner membrance on newly meeting old citrus reticulata blanco, then shreds, and adds together with citrus
Enter in lotus seeds, broad bean paste, then push away stranding, then add white sugar, the spiced salt and fruit Rong, while be slowly added into sesame oil, push away stranding
Until translucent and non-stick pan is presented, mooncake filling is made；
（3）The preparation of raw cake：By step（1）In manufactured moon cake wrapper by after flat, be packed in fillings, closing in is clutched, and is organized into circle,
Raw cake is made, and is placed on above baking tray after the water spray press mold molding on raw cake surface；
（4）The baking of raw cake：Baking tray is put into baking oven, is toasted 18-25 minutes with 160-180 DEG C of temperature, goes out naturally cold after baking oven
But it packs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611118130.0A CN108157462A (en) | 2016-12-07 | 2016-12-07 | A kind of dried orange peel flavor moon cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611118130.0A CN108157462A (en) | 2016-12-07 | 2016-12-07 | A kind of dried orange peel flavor moon cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157462A true CN108157462A (en) | 2018-06-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611118130.0A Pending CN108157462A (en) | 2016-12-07 | 2016-12-07 | A kind of dried orange peel flavor moon cake and preparation method thereof |
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| Country | Link |
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| CN (1) | CN108157462A (en) |
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2016
- 2016-12-07 CN CN201611118130.0A patent/CN108157462A/en active Pending
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180615 |
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| WD01 | Invention patent application deemed withdrawn after publication |