CN110637860A - Tea stuffing moon cake and preparation method thereof - Google Patents
Tea stuffing moon cake and preparation method thereof Download PDFInfo
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- CN110637860A CN110637860A CN201910951131.0A CN201910951131A CN110637860A CN 110637860 A CN110637860 A CN 110637860A CN 201910951131 A CN201910951131 A CN 201910951131A CN 110637860 A CN110637860 A CN 110637860A
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Classifications
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/366—Tubers, roots
Abstract
The application discloses tea filling moon cake comprises moon cake skin and moon cake filling, the moon cake skin includes according to weight fraction: 100-110 parts of low-gluten wheat flour, 3-5 parts of green tea powder, 9-11 parts of konjac flour, 10-20 parts of fructo-oligosaccharide, 12-14 parts of vegetable oil and 6-8 parts of egg white; the moon cake stuffing consists of 10-20 parts by weight of tea and 3-4 parts by weight of lean preserved meat; the application also discloses a preparation method of the moon cake, the moon cake stuffing is wrapped in the moon cake skin and is placed in a mould to be extruded and molded to prepare a moon cake blank, the molded moon cake blank is placed in an oven to be baked, the baked moon cake blank is pre-baked at the temperature of 180 ℃ plus materials and 190 ℃ for 22-24min, the moon cake blank is taken out to be cooled for 6-8min at room temperature, the moon cake blank is placed in an oven after a layer of tea oil is brushed on the surface of the moon cake, the moon cake blank is baked for 8-9min at the temperature of 200 ℃ plus materials and 210 ℃, the moon cake blank is taken out to be cooled to the room temperature and then is placed in a refrigerator to. This scheme uses tealeaves as the filling, compares with traditional moon cake, greatly reduced sugar and grease, accords with the demand of health.
Description
Technical Field
The invention belongs to the technical field of cooked food processing, and particularly relates to a tea stuffing moon cake and a preparation method thereof.
Background
Green bud tea is mainly produced in Meitan in Guizhou province in China, so that Meitan green bud tea is high-quality green tea, is flat and smooth in appearance, is similar to sunflower seeds in shape, is invisible, rare, green in color, fragrant and pleasant, has fragrant and strong aroma and fresh flower fragrance, is mellow and refreshing in taste, sweet in aftertaste, yellow, green and bright in liquor color, and is well known in terms of tender, green, uniform and famous leaf bottoms.
The moon cake is usually a round cake eaten by people in a special festival in mid-autumn and autumn, and the taste of the existing moon cake is more and more rich along with the improvement of the requirements of people. Common moon cakes have a crisp meat flavor and a fruity flavor.
The moon cakes with the meat crisp taste all contain rich grease. High fat is not good for people's health. And the high grease is easy to go moldy and deteriorate when being heated and wetted, so the moon cake must be stored in a low-temperature, cool and ventilated place. Generally, the moon cake is soft in skin, high in moisture and easy to deteriorate, and the moon cake with the packing box is preferably put into a refrigerating chamber of a refrigerator and taken out one hour before eating, so that the taste of the moon cake can be guaranteed. In recent years, with the increasing attention of people to healthy diet, the popularity of the conventional moon cakes with high oil content and high calorie is reduced year by year, so that a plurality of fruit-flavored moon cakes appear in the market successively, compared with meat-flavored moon cakes, the fruit-flavored moon cakes greatly reduce the oil and the calorie, but increase the sugar content, and the high-sugar moon cakes are extremely unfavorable for the health of people. Therefore, a low-fat and low-sugar moon cake meeting the needs of people is needed.
Disclosure of Invention
The invention aims to provide a tea stuffing moon cake and a preparation method thereof, and aims to solve the problem that the existing moon cake is high in fat and sugar and affects the health of people.
In order to solve the above problems, the present invention provides the following solutions: the moon cake with the tea stuffing comprises moon cake wrappers and moon cake stuffing, wherein the moon cake wrappers comprise the following components in parts by weight: 100-110 parts of low-gluten wheat flour, 3-5 parts of green tea powder, 9-11 parts of konjac flour, 10-20 parts of fructo-oligosaccharide, 12-14 parts of vegetable oil and 6-8 parts of egg white; the moon cake stuffing comprises, by weight, 10-20 parts of tea leaves and 3-4 parts of lean preserved meat.
Further, the weight ratio of the moon cake skin to the moon cake stuffing is 5: 2.
the invention also provides the following scheme: based on the preparation method of the moon cake, the moon cake stuffing is wrapped in the moon cake skin and is placed in a mold to be extruded and molded to prepare a moon cake blank, the molded moon cake blank is placed in an oven to be baked, is pre-baked at the temperature of 180 ℃ plus materials and 190 ℃ for 22-24min, is taken out to be cooled at room temperature for 6-8min, is brushed with a layer of tea oil on the surface of the moon cake, is placed in the oven to be baked at the temperature of 200 plus materials and 210 ℃ for 8-9min, is taken out to be cooled to the room temperature and is then placed in the refrigerator to be cooled for 30-35min, and is packaged to obtain a finished product.
Further, the manufacturing steps of the moon cake skin are as follows: 1) weighing low gluten wheat flour, green tea powder, konjac flour and fructo-oligosaccharide according to a proportion, and uniformly stirring; 2) adding water into the mixed powder obtained in the step 1, kneading the mixed powder into dough, and adding vegetable oil and egg white during kneading; 3) standing the dough, fermenting for 30-40min, and pressing to obtain moon cake skin.
Further, the preparation method of the moon cake filling comprises the following steps: 1) sun-withering picked fresh tea leaves until the water content is 12-14%, frying in 5-turn hot oil for 2-3min, taking out, cooling for 10-12min, and pulverizing; 2) cutting the lean preserved meat into meat slices with thickness of 3-5mm, frying in 8-turn hot oil pan for 1.5-2min, taking out, cooling, and pressing into granules after being charred and crisp; 3) peeling fresh eggplant, and cutting into 2-3cm square blocks; 4) taking the processed tea leaves and the lean preserved meat according to the proportion, adding the eggplant pieces, mixing and stirring, putting into an oven for baking for 5-6min, taking out, cooling, sieving to remove the eggplant, and scattering edible salt to obtain the moon cake stuffing.
The invention has the beneficial effects that: compared with the traditional moon cake skin, the moon cake skin disclosed by the invention is added with green tea powder and konjac powder, the green tea contains a large amount of tea polyphenol, caffeine, protein, free amino acid, vitamins, mineral substances, polysaccharide, pigment, volatile oil and the like, the metabolism of a human body can be regulated, in addition, phenolic substances in the green tea can play a role in cleaning fat in blood vessels and reducing blood pressure, and the green tea powder is added to improve the taste of the moon cake, so that the moon cake has light tea fragrance and the appetite is increased. The konjac glucomannan contained in the konjac flour can effectively inhibit the absorption of fat decomposition substances such as cholesterol, bile acid and the like by small intestines, promote fat to be discharged out of the body, reduce the entrance of fat and cholesterol into blood, and reduce the total amount of triglyceride and cholesterol in serum, so that the konjac glucomannan can play a role in preventing hypertension, hyperlipidemia and cardiovascular diseases; the konjac glucomannan has strong water absorption, and the volume can be expanded by 80-100 times after water absorption, so that the volume of dough can be increased during kneading, more moon cake wrappers can be produced, the economic efficiency is improved, the fluffy feeling of the expanded dough is increased, and the taste of the moon cake is improved; the unique syneresis hydrogel fiber of konjak can keep a certain filling degree of an intestinal tract, promote physiological peristalsis of the intestinal tract, soften excrement, accelerate defecation, relieve intestinal pressure, relieve constipation, promote heavy metal elements and food toxic substances in the intestinal tract to be quickly removed, reduce contact time of harmful substances with the intestinal wall, prevent the intestinal tract from absorbing the substances, remove retentates in the stomach, the intestine and a gall bladder, and effectively reduce the probability of harmful bacterial infection in the colon and the rectum. In addition, the fructo-oligosaccharide replaces the syrup, and because no enzyme in the body of a normal person can hydrolyze fructo-oligosaccharide which is carbohydrate, the fructo-oligosaccharide is not easy to be absorbed by the human body, which is equivalent to reducing the sugar content of moon cakes, and the diabetic can eat the fructo-oligosaccharide at ease.
The moon cake stuffing adopts the fried tea and the lean preserved meat, the fried tea is crisp and delicious and has special fragrance, the protein content of the moon cake can be improved by adding the lean preserved meat, the fried lean preserved meat is more fragrant than fresh pork, the moon cake stuffing has a crispy feeling, and the tea and the lean preserved meat are eaten together, so that the moon cake stuffing has better taste. And the eggplant pieces are roasted together with the tea leaves and the preserved lean meat, and the eggplant absorbs the oil content on the tea leaves and the preserved meat, so that the oil content of the moon cake stuffing is reduced, and the moon cake stuffing does not generate greasy feeling when eaten.
The moon cake disclosed by the invention is good in taste and flavor, low in fat and oil, rich in nutritional ingredients, suitable for all people, and especially suitable for patients suffering from obesity, hypertension, diabetes and the like compared with the traditional moon cake.
Detailed Description
The following is further detailed by the specific embodiments:
example 1: a tea stuffing moon cake comprises a moon cake skin and a moon cake stuffing, wherein the weight ratio of the moon cake skin to the moon cake stuffing is 5: 2, the moon cake skin comprises the following components in parts by weight: 100 parts of low-gluten wheat flour, 3 parts of green tea powder, 9 parts of konjac flour, 10 parts of fructo-oligosaccharide, 12 parts of vegetable oil and 6 parts of egg white; the moon cake stuffing consists of 10 parts of tea and 3 parts of lean preserved meat by weight.
Example 2: a tea stuffing moon cake comprises a moon cake skin and a moon cake stuffing, wherein the weight ratio of the moon cake skin to the moon cake stuffing is 5: 2, the moon cake skin comprises the following components in parts by weight: 105 parts of low-gluten wheat flour, 4 parts of green tea powder, 10 parts of konjac flour, 15 parts of fructo-oligosaccharide, 13 parts of vegetable oil and 7 parts of egg white; the moon cake stuffing consists of 15 parts of tea and 3.5 parts of lean preserved meat by weight.
Example 3: a tea stuffing moon cake comprises a moon cake skin and a moon cake stuffing, wherein the weight ratio of the moon cake skin to the moon cake stuffing is 5: 2, the moon cake skin comprises the following components in parts by weight: 110 parts of low-gluten wheat flour, 5 parts of green tea powder, 11 parts of konjac flour, 20 parts of fructo-oligosaccharide, 14 parts of vegetable oil and 8 parts of egg white; the moon cake stuffing consists of 20 parts of tea and 4 parts of lean preserved meat by weight.
Example 4: a method of making a moon cake according to the ingredients of examples 1-3: firstly, moon cake stuffing is prepared, and the preparation steps are as follows: 1) carrying out solar withering on the picked fresh tea leaves until the water content is 12%, then putting the tea leaves into a 5-turn hot oil pot for frying for 2min, taking out the tea leaves, cooling for 10min, and then crushing the tea leaves; 2) cutting the lean preserved meat into meat slices with the thickness of 3mm, putting the meat slices into an 8-turn hot oil pan, frying for 1.5min, taking out the meat slices, cooling, and pressing into particles after the meat slices are scorched and crisp; 3) taking fresh eggplants, peeling the fresh eggplants, and cutting the eggplants into squares with the size of 2 cm; 4) taking the processed tea leaves and the lean preserved meat according to the proportion, adding the eggplant pieces, mixing and stirring, putting into an oven for baking for 5min, taking out, cooling, sieving to remove the eggplant, and scattering edible salt to obtain the moon cake stuffing. Then, making the moon cake skin, wherein the making steps are as follows: 1) weighing low gluten wheat flour, green tea powder, konjac flour and fructo-oligosaccharide according to a proportion, and uniformly stirring; 2) adding water into the mixed powder obtained in the step 1, kneading the mixed powder into dough, and adding vegetable oil and egg white during kneading; 3) standing the dough, fermenting for 30min, and pressing to obtain moon cake skin. Wrapping the prepared moon cake stuffing in moon cake skin, putting the moon cake skin into a mould to be extruded and molded to prepare moon cake blanks, putting the molded moon cake blanks into an oven to be baked, prebaking the moon cake blanks at the temperature of 180 ℃ for 22min, taking the moon cake blanks out to cool for 6min at room temperature, brushing a layer of tea oil on the surface of a moon cake, putting the moon cake blanks into the oven to be baked at the temperature of 200 ℃ for 8min, taking the moon cake blanks out to cool to the room temperature, then putting the moon cake blanks into a refrigerator to cool for 30min, and then packaging to obtain finished products.
Example 5: a method of making a moon cake according to the ingredients of examples 1-3: firstly, moon cake stuffing is prepared, and the preparation steps are as follows: 1) withering picked fresh tea leaves in sunlight until the water content is 13%, frying in 5-turn hot oil for 2.5min, taking out, cooling for 11min, and pulverizing; 2) cutting the lean preserved meat into meat slices with the thickness of 4mm, putting into an 8-turn hot oil pan, frying for 1.8min, taking out, cooling, and pressing into particles after the meat slices are scorched; 3) taking fresh eggplant, peeling, and cutting into 2.5cm square blocks; 4) taking the processed tea leaves and the lean preserved meat according to the proportion, adding the eggplant pieces, mixing and stirring, putting into an oven for baking for 5.5min, taking out, cooling, sieving to remove the eggplant, and scattering edible salt to obtain the moon cake stuffing. Then, making the moon cake skin, wherein the making steps are as follows: 1) weighing low gluten wheat flour, green tea powder, konjac flour and fructo-oligosaccharide according to a proportion, and uniformly stirring; 2) adding water into the mixed powder obtained in the step 1, kneading the mixed powder into dough, and adding vegetable oil and egg white during kneading; 3) standing the dough, fermenting for 35min, and pressing to obtain moon cake skin. Wrapping the prepared moon cake stuffing in moon cake skin, putting the moon cake skin into a mould to be extruded and molded to prepare moon cake blanks, putting the molded moon cake blanks into an oven to be baked, prebaking at 185 ℃ for 23min, taking out the moon cake blanks to cool for 7min at room temperature, brushing a layer of tea oil on the surface of a moon cake, putting the moon cake blanks into the oven to be baked for 8.5min at 205 ℃, taking out the moon cake blanks to cool to the room temperature, putting the moon cake blanks into a refrigerator to cool for 33min, and packaging to obtain finished products.
Example 6: a method of making a moon cake according to the ingredients of examples 1-3: firstly, moon cake stuffing is prepared, and the preparation steps are as follows: 1) carrying out solar withering on the picked fresh tea leaves until the water content is 14%, then putting the tea leaves into a 5-turn hot oil pot for frying for 3min, taking out the tea leaves, cooling for 12min, and then crushing the tea leaves; 2) cutting the lean preserved meat into meat slices with thickness of 5mm, frying in 8-turn hot oil for 2min, taking out, cooling, and pressing into particles after being scorched; 3) taking fresh eggplants, peeling the fresh eggplants, and cutting the eggplants into squares with the size of 3 cm; 4) taking the processed tea leaves and the lean preserved meat according to the proportion, adding the eggplant pieces, mixing and stirring, putting into an oven for baking for 6min, taking out, cooling, sieving to remove the eggplant, and scattering edible salt to obtain the moon cake stuffing. Then, making the moon cake skin, wherein the making steps are as follows: 1) weighing low gluten wheat flour, green tea powder, konjac flour and fructo-oligosaccharide according to a proportion, and uniformly stirring; 2) adding water into the mixed powder obtained in the step 1, kneading the mixed powder into dough, and adding vegetable oil and egg white during kneading; 3) standing the dough, fermenting for 40min, and pressing to obtain moon cake skin. Wrapping the prepared moon cake stuffing in moon cake skin, putting the moon cake skin into a mould to be extruded and molded to prepare moon cake blanks, putting the molded moon cake blanks into an oven to be baked, prebaking at 190 ℃ for 24min, taking out the moon cake blanks to cool for 8min at room temperature, brushing a layer of tea oil on the surface of a moon cake, putting the moon cake blanks into the oven to be baked for 9min at 210 ℃, taking out the moon cake blanks to cool to the room temperature, then putting the moon cake blanks into a refrigerator to cool for 35min, and then packaging to obtain finished products.
Claims (5)
1. A moon cake with tea stuffing is composed of moon cake skin and moon cake stuffing, and is characterized in that: the moon cake skin comprises the following components in parts by weight: 100-110 parts of low-gluten wheat flour, 3-5 parts of green tea powder, 9-11 parts of konjac flour, 10-20 parts of fructo-oligosaccharide, 12-14 parts of vegetable oil and 6-8 parts of egg white; the moon cake stuffing comprises, by weight, 10-20 parts of tea leaves and 3-4 parts of lean preserved meat.
2. The tea stuffing moon cake according to claim 1, wherein: the weight ratio of the moon cake skin to the moon cake stuffing is 5: 2.
3. the method of making a moon cake according to claim 2, wherein: wrapping the moon cake stuffing in moon cake skin, placing the moon cake skin in a mould to be extruded and molded to prepare moon cake blank, placing the molded moon cake blank in an oven to be baked, pre-baking the moon cake blank at the temperature of 180-190 ℃ for 22-24min, taking out the moon cake blank to be cooled for 6-8min at room temperature, brushing a layer of tea oil on the surface of a moon cake, then placing the moon cake blank in the oven to be baked for 8-9min at the temperature of 200-210 ℃, taking out the moon cake blank to be cooled to the room temperature, then placing the moon cake blank in a refrigerator to be cooled for 30-35min, and then packaging to obtain a.
4. The method of making a moon cake according to claim 3, wherein: the preparation steps of the moon cake skin are as follows: 1) weighing low gluten wheat flour, green tea powder, konjac flour and fructo-oligosaccharide according to a proportion, and uniformly stirring; 2) adding water into the mixed powder obtained in the step 1, kneading the mixed powder into dough, and adding vegetable oil and egg white during kneading; 3) standing the dough, fermenting for 30-40min, and pressing to obtain moon cake skin.
5. The method of making a moon cake according to claim 3, wherein: the preparation method of the moon cake filling comprises the following steps: 1) sun-withering picked fresh tea leaves until the water content is 12-14%, frying in 5-turn hot oil for 2-3min, taking out, cooling for 10-12min, and pulverizing; 2) cutting the lean preserved meat into meat slices with thickness of 3-5mm, frying in 8-turn hot oil pan for 1.5-2min, taking out, cooling, and pressing into granules after being charred and crisp; 3) peeling fresh eggplant, and cutting into 2-3cm square blocks; 4) taking the processed tea leaves and the lean preserved meat according to the proportion, adding the eggplant pieces, mixing and stirring, putting into an oven for baking for 5-6min, taking out, cooling, sieving to remove the eggplant, and scattering edible salt to obtain the moon cake stuffing.
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