CN113812437A - Sandworm moon cake and making method thereof - Google Patents
Sandworm moon cake and making method thereof Download PDFInfo
- Publication number
- CN113812437A CN113812437A CN202110891766.3A CN202110891766A CN113812437A CN 113812437 A CN113812437 A CN 113812437A CN 202110891766 A CN202110891766 A CN 202110891766A CN 113812437 A CN113812437 A CN 113812437A
- Authority
- CN
- China
- Prior art keywords
- moon cake
- parts
- dried
- sandworm
- pork
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 title claims abstract description 98
- 241000243812 Arenicola marina Species 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000015277 pork Nutrition 0.000 claims abstract description 33
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 25
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 22
- 235000020224 almond Nutrition 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 21
- 240000007817 Olea europaea Species 0.000 claims abstract description 21
- 235000020234 walnut Nutrition 0.000 claims abstract description 21
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 17
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 17
- 244000089795 Clausena lansium Species 0.000 claims abstract description 16
- 235000008738 Clausena lansium Nutrition 0.000 claims abstract description 16
- 235000013373 food additive Nutrition 0.000 claims abstract description 16
- 239000002778 food additive Substances 0.000 claims abstract description 16
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 241000353135 Psenopsis anomala Species 0.000 claims abstract description 11
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 235000013527 bean curd Nutrition 0.000 claims abstract description 11
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 11
- 239000006188 syrup Substances 0.000 claims abstract description 11
- 235000020357 syrup Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241001534230 Nereididae Species 0.000 claims abstract description 10
- 229910052742 iron Inorganic materials 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract 5
- 244000000231 Sesamum indicum Species 0.000 claims abstract 3
- 244000277583 Terminalia catappa Species 0.000 claims description 18
- 235000009319 Terminalia catappa Nutrition 0.000 claims description 18
- 238000007493 shaping process Methods 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 14
- 230000007246 mechanism Effects 0.000 claims description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 10
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 241000606540 Chione venosa Species 0.000 claims description 5
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000009434 installation Methods 0.000 claims description 5
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 5
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 5
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 230000006978 adaptation Effects 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- KQLDDLUWUFBQHP-UHFFFAOYSA-N Cordycepin Natural products C1=NC=2C(N)=NC=NC=2N1C1OCC(CO)C1O KQLDDLUWUFBQHP-UHFFFAOYSA-N 0.000 abstract description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 241000700605 Viruses Species 0.000 abstract description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- OFEZSBMBBKLLBJ-BAJZRUMYSA-N cordycepin Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)C[C@H]1O OFEZSBMBBKLLBJ-BAJZRUMYSA-N 0.000 abstract description 2
- OFEZSBMBBKLLBJ-UHFFFAOYSA-N cordycepine Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(CO)CC1O OFEZSBMBBKLLBJ-UHFFFAOYSA-N 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 239000011777 magnesium Substances 0.000 abstract description 2
- 229910052749 magnesium Inorganic materials 0.000 abstract description 2
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000005855 radiation Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 206010020710 Hyperphagia Diseases 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 16
- 241000207961 Sesamum Species 0.000 description 8
- 235000015165 citric acid Nutrition 0.000 description 4
- 229960004106 citric acid Drugs 0.000 description 4
- 239000010419 fine particle Substances 0.000 description 3
- 235000012209 glucono delta-lactone Nutrition 0.000 description 3
- 239000000182 glucono-delta-lactone Substances 0.000 description 3
- 229960003681 gluconolactone Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000004049 embossing Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
Images
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
- A21D13/06—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
- A21D13/30—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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses an sandworm moon cake and a making method thereof, wherein the moon cake comprises moon cake skin and moon cake stuffing, the moon cake skin is made of wheat flour, glutinous rice flour, egg liquid, white granulated sugar and water, and the moon cake stuffing is made of pork, shelled melon seeds, walnut kernels, sesame kernels, almonds, olive kernels, almonds, preserved fruits, dried lemon skins, dried wampee fruits, dried sandworms, white spirit, glucose syrup, fermented bean curd, edible vegetable oil, edible salt, spices and food additives. The sandworm moon cake disclosed by the invention contains 12 trace elements such as calcium, phosphorus, iron, zinc, manganese, magnesium and the like, and nutrient components such as cordycepin and the like with the effects of resisting oxidation, bacteria and radiation, resisting viruses, resisting fatigue, preventing cancers, regulating immunity and delaying senescence, and in addition, the taste of the moon cake is improved by adding preserved fruits, dried lemon peel and dried yellow peel, the greasy feeling caused by excessive eating of the moon cake is relieved, and the sandworm moon cake is rich in nutrition and unique in flavor.
Description
Technical Field
The invention relates to the technical field of moon cake processing, in particular to a sandworm moon cake and a making method thereof.
Background
In China, every time in the middle and autumn, a family and a household prepare a moon cake for enjoying the moon or delivering a gift, and the family and the household are in good favor of the reunion, so that the moon cake becomes one of long-standing and famous traditional Chinese foods. However, people only eat moon cakes in days before and after the mid-autumn festival, and besides, people rarely think of the moon cakes. Along with the development of society, the requirements of people on the taste of moon cakes are more severe, and a plurality of moon cakes with different tastes are innovated so as to meet the requirements of people on the taste of the moon cakes, but the moon cakes are not favored by people because of poor taste and easy satiety after eating more, and finally the sales volume of the moon cakes is reduced year by year.
Disclosure of Invention
The invention provides a sandworm moon cake and a manufacturing method thereof for solving the problems.
The invention adopts the following technical scheme:
the sandworm moon cake comprises 25-40 parts by weight of wheat flour, 8-15 parts by weight of glutinous rice flour, 10-15 parts by weight of egg liquid, 5-8 parts by weight of white granulated sugar and 15-20 parts by weight of water, wherein the moon cake skin is prepared from 1-3 parts by weight of pork, 2-6 parts by weight of shelled melon seeds, 2-6 parts by weight of walnut kernels, 0.2-0.5 part by weight of sesame seeds, 1-4 parts by weight of almonds, 0.8-1 part by weight of olive kernels, 1-3 parts by weight of badam, 3-8 parts by weight of candied fruits, 0.5-1 part by weight of dried lemon peel, 0.5-1 part by weight of dried wampee fruits, 1-5 parts by weight of dried sandworms, 0.8-1.5 part by weight of white spirit, 1-3 parts by weight of glucose syrup, 0.3-1 part by weight of fermented bean curd, 1-4 parts by weight of edible oil, 0.5-1 part by weight of edible salt, 0.3-0.6 part of spice and 0.5-1.2 parts of food additive.
In a preferred technical scheme of the invention, the food additive is one or a mixture of more than one of sodium carbonate, potassium carbonate, sodium deoxyacetate, potassium sorbate, gluconic acid-delta-lactone, citric acid and microcrystalline cellulose.
As a preferred technical scheme of the invention, the pork is pork barbecued pork prepared from fat pork or lean pork.
The method for making the sandworm moon cake is characterized by comprising the following steps:
s1, making moon cake skin: uniformly mixing the wheat flour, the glutinous rice flour, the egg liquid and the white granulated sugar, adding water to prepare dough, and preparing the moon cake wrapper;
s2, making moon cake stuffing: dicing the pork for later use, baking or frying the walnut kernels, the almonds, the olive kernels and the badam, mixing and grinding the walnut kernels, the almond kernels, the olive kernels, the dried lemon peels, the dried wampee fruits and the dried sandworms into fine dices, mixing and stirring the processed pork, the walnut kernels, the almond kernels, the olive kernels, the badam, the preserved fruits, the dried lemon peels, the dried wampee fruits, the dried sandworms, the melon seeds and the sesame seeds uniformly, and adding white spirit, glucose syrup, fermented bean curds, edible vegetable oil, edible salt, spices and food additives for seasoning to obtain moon cakes;
s3, wrapping the moon cake stuffing obtained in the step S2 with the moon cake skin obtained in the step S1 to obtain a moon cake blank, and shaping the moon cake blank by using a shaping device to obtain a raw moon cake;
s4, placing the raw moon cake into an oven, baking for 20-25min at the temperature of 120-155 ℃, taking out the oven, naturally cooling and packaging.
As a preferred technical solution of the present invention, the shaping device in the step S3 includes a conveyor belt, a driving mechanism and a mold, wherein two sides of the conveyor belt are provided with a fixing frame, a supporting plate is disposed on the top of the fixing frame, the driving mechanism is disposed on the supporting plate, the driving mechanism includes a connecting rod, a connecting ring, a driving shaft and a motor, a fixing plate is disposed on the supporting plate, the driving shaft is Z-shaped and is movably connected to the fixing plate, the front end of the driving shaft is movably connected to the connecting ring, the rear end of the driving shaft penetrates through the fixing plate and is connected to an output shaft of the motor, the connecting rod is detachably connected to the lower portion of the connecting ring, the lower end of the connecting rod penetrates through the supporting plate, and the mold is connected to the lower end of the connecting rod.
As a preferable technical scheme of the invention, the connecting ring is rectangular, the front end of the driving shaft is provided with a cylindrical sliding rod, the diameter of the sliding rod is adapted to the width of the connecting ring, and the front end and the rear end of the sliding rod are both provided with limiting blocks.
According to a preferred technical scheme, the lower end of the connecting rod is detachably connected with an inwards concave connecting seat, an installation cavity is arranged in the connecting seat, a power supply device is arranged in the installation cavity, an electromagnetic chuck is arranged in the middle of the bottom surface of the connecting seat, a switch is arranged on the side wall of the outer portion of the connecting seat, the electromagnetic chuck, the switch and the power supply device are electrically connected through a lead, a groove matched with the electromagnetic chuck is formed in the top surface of the mold, and an iron sheet is arranged in the groove.
As a preferred technical scheme of the invention, a buffer spring is arranged between the connecting seat and the supporting plate.
The invention has the beneficial effects that:
the sandworm moon cake disclosed by the invention contains 12 trace elements such as calcium, phosphorus, iron, zinc, manganese, magnesium and the like, wherein the sandworm serving as a raw material has a nutritive taste and medical and dietary values superior to those of other rare seafood products, contains polypeptide components and 17 amino acids, wherein the amino acid content necessary for a human body is very high, and also contains nutritional components such as calcium, phosphorus, cordycepin and the like with the effects of resisting oxidation, bacteria, radiation, viruses and fatigue, preventing cancers, regulating immunity and delaying aging.
Drawings
FIG. 1 is a front view of a setting device of the present invention;
FIG. 2 is an enlarged schematic view of the structure at A;
FIG. 3 is a side view of the setting device;
FIG. 4 is an electromagnetic chuck circuit; and connecting the block diagrams.
The symbols in the drawings illustrate that:
1: conveyor belt, 2: mold, 3: mount, 4: support plate, 5: connecting rod, 6: connection ring, 7: drive shaft, 8: motor, 9: fixing plate, 10: base, 11: through hole, 12: slide bar, 13: stopper, 14: connecting seat, 15: mounting cavity, 16: power supply device, 17: electromagnetic chuck, 18: screw, 19: switch, 20: groove, 21: iron piece, 22: a spring.
Detailed Description
The invention will now be described in further detail with reference to the accompanying drawings.
Example 1
The sandworm moon cake comprises 25 parts of wheat flour, 15 parts of glutinous rice flour, 10 parts of egg liquid, 5 parts of white granulated sugar and 15 parts of water, wherein the moon cake skin is prepared from the following raw materials in parts by weight, 1 part of pork, 6 parts of shelled melon seeds, 2 parts of walnut kernels, 0.2 part of sesame seeds, 4 parts of almonds, 0.8 part of olive kernels, 1 part of badam, 3 parts of preserved fruits, 0.5 part of dried lemon peel, 1 part of dried wampee fruits, 1 part of dried sandworms, 0.8 part of white spirit, 3 parts of glucose syrup, 0.3 part of fermented bean curd, 4 parts of edible vegetable oil, 0.5 part of edible salt, 0.3 part of spice and 0.5 part of food additive.
Further, the food additive is one or a mixture of more than one of sodium carbonate, potassium carbonate, sodium deoxyacetate, potassium sorbate, glucono-delta-lactone, citric acid and microcrystalline cellulose.
Further, the pork is pork barbecued in skewer made of fat pork or lean pork.
A method for making a sandworm moon cake comprises the following steps:
s1, making moon cake skin: uniformly mixing the wheat flour, the glutinous rice flour, the egg liquid and the white granulated sugar in parts by mass, adding water to prepare dough, and preparing the mooncake skin;
s2, making moon cake stuffing: dicing the pork for later use, baking or frying the walnut kernel, the almond, the olive kernel and the badam, mixing and grinding the walnut kernel, the almond, the olive kernel and the badam into fine particles, dicing or grinding the preserved fruit, the dried lemon peel, the dried wampee and the dried sandworm into fine cubes, mixing and stirring the processed (diced or ground) pork, the walnut kernel, the almond, the olive kernel, the badam, the preserved fruit, the dried lemon peel, the dried wampee, the dried sandworm, the melon seed and the sesame seed uniformly, and then adding white spirit, glucose syrup, fermented bean curd, edible vegetable oil, edible salt, spices and food additives for seasoning to obtain a moon cake stuffing;
s3, wrapping the moon cake stuffing obtained in the step S2 with the moon cake skin obtained in the step S1 to obtain a roughly spherical moon cake blank, and shaping the moon cake blank by using a shaping device to obtain a raw moon cake;
s4, putting the raw moon cake into an oven, baking for 25min at the temperature of 120 ℃, taking out the oven, naturally cooling and packaging.
Further, as shown in fig. 1 to 3, the shaping device in the step S3 includes a conveyor belt 1, a driving mechanism and a mold 2, wherein the conveyor belt is provided with fixing frames 3 on both sides, a supporting plate 4 is provided on the top of the fixing frame 3, the supporting plate 4 spans over the conveyor belt, the driving mechanism is provided on the supporting plate 4, the driving mechanism includes a connecting rod 5, a connecting ring 6, a driving shaft 7 and a motor 8, the supporting plate 4 is provided with a fixing plate 9, the fixing plate 9 is provided perpendicular to the supporting plate 4, the driving shaft 7 is Z-shaped and movably connected to the fixing plate 9, the front end of the driving shaft 7 is movably connected to the connecting ring 6, the connecting ring 6 is driven to rotate by the driving shaft 7, the rear end of the driving shaft 7 penetrates through the fixing plate 9 and is connected to an output shaft of the motor 8, the motor 8 can be fixed to the supporting plate 4 by a base 10, so that the driving shaft 7 and the motor 8 are respectively located on the front and rear sides of the fixing plate 9, the fixing plate 9 plays a role of supporting and fixing the driving shaft 7, the connecting rod 5 is detachably connected to the lower portion of the connecting ring 6, and the detachable connection mode can adopt a conventional connection mode in the prior art, such as a threaded connection mode or a connection mode through screws, and the like, and the details are not repeated herein. Be equipped with a through-hole 11 on the backup pad 4, 5 lower extremes of connecting rod run through backup pad 4 and extend to conveyer belt 1 top through-hole 11, mould 2 is connected at 5 lower extremes of connecting rod. The conveyor belt 1 may be a conveyor belt of the prior art, and will not be described in detail herein. The motor 8 and the connection mode thereof can adopt the motor and the connection mode thereof in the prior art, and are not described in detail herein.
Further, the connecting ring 6 is rectangular, half of the length of the connecting ring 6 is larger than or equal to the radius of a circle formed when the driving shaft 7 rotates, a cylindrical sliding rod 12 is arranged at the front end of the driving shaft 7, the sliding rod 12 is integrally connected to the front end of the driving shaft 7 to serve as an extension portion of the driving shaft, the diameter of the sliding rod 12 is adapted to the width of the connecting ring 6, the sliding rod 12 is just movably clamped in the connecting ring 6, limiting blocks 13 are arranged at the front end and the rear end of the sliding rod 12, and the sliding rod 12 is limited in the connecting ring 6 through the limiting blocks 13.
The using principle of the driving mechanism is that the motor 8 is started, the motor 8 drives the driving shaft 7 to rotate through the output shaft thereof, and then the connecting ring 6 is driven to move up and down through the driving shaft 7, specifically, as shown in fig. 1, when the driving shaft 7 just rotates clockwise from the highest point, the driving shaft 7 firstly rotates rightwards and downwards, and simultaneously the connecting ring 6 is pressed downwards through the sliding rod 12, at this time, the lower part of the sliding rod 12 and the lower side edge of the connecting ring 6 are stressed, because the connecting rod 6 can only move downwards due to the limiting function of the through hole 11, when the front end of the driving shaft 7 just rotates to the rightmost end, the sliding rod 12 just slides to the rightmost end of the connecting ring 6, at this time, the driving shaft 7 continues to rotate downwards, and simultaneously the connecting ring 6 is continuously pressed downwards until the front end of the driving shaft 7 rotates to the lowest point, and simultaneously the connecting ring 6 is pressed to the lowest point, at this time, the connecting rod 5 is also pressed to the lowest by the connecting ring 6, just make the mould 2 support and press on the conveyer belt 1, support and press the shaping to the moon cake embryo that is just conveyed to here; then, the driving shaft 7 rotates upwards from the lowest point to the left, and simultaneously the connecting ring 6 is driven to lift upwards through the sliding rod 12, at this time, the upper part of the sliding rod 12 and the upper side edge of the connecting ring 6 are stressed, the connecting rod 5 only moves upwards vertically due to the action of the through hole 11, the mould 2 is driven to leave the surface of the conveyor belt, at this time, the moon cake blank on the conveyor belt 1 is shaped, a moon cake is obtained, when the front end of the driving shaft 7 just rotates to the leftmost end of the connecting ring 6, the sliding rod 12 just slides to the leftmost end of the connecting ring 6, the driving shaft 7 continues to rotate upwards, and the connecting ring 6 is lifted at the same time until the front end of the driving shaft 7 rotates to the highest point, so that a cycle is completed; this cycle is repeated continuously thereafter.
Further, the lower end of the connecting rod 5 is detachably connected with a concave connecting seat 14, and the detachable connection mode can adopt a conventional connection mode in the prior art, such as a threaded connection or a screw connection, and the like, and is not described herein again. The mooncake forming machine is characterized in that a mounting cavity 15 is arranged in the connecting seat 14, a power supply device 16 is arranged in the mounting cavity 15, an electromagnetic chuck 17 is arranged in the middle of the bottom surface of the connecting seat 14, the electromagnetic chuck 17 is connected in the middle of the bottom surface of the connecting seat 14 through a screw 18, a switch 19 is arranged on the outer side wall of the connecting seat 14, as shown in fig. 4, the electromagnetic chuck 17, the switch 19 and the power supply device 16 are electrically connected through a conducting wire, a groove 20 matched with the electromagnetic chuck 17 is formed in the top surface of the mold 2, an iron sheet 21 is arranged in the groove 20, the lower end of the mold 2 is concave to form a mold cavity, various patterns and patterns are arranged on the inner side wall and the bottom wall of the mold cavity, and mooncake blanks placed on the conveying belt 1 are aligned to be pressed in, so that mooncake forming and embossing can be completed. The mould 2 can be conveniently replaced by the electromagnetic chuck 17 to manufacture moon cakes with different patterns and shapes. Specifically, when needing more mould 2, disconnection switch 19, electromagnetic chuck 17 and power supply unit 16's connecting circuit disconnection this moment, electromagnetic chuck 17 no longer has the adsorption affinity to the iron sheet 21 on 2 tops of mould, then operating personnel can take off mould 2 gently, change the mould 2 of another decorative pattern, align the electromagnetic chuck 17 of connecting seat 14 with its top surface recess 20, it can to open switch 19 again and make electromagnetic chuck 17 and power supply unit 16's connecting circuit switch on, treat that mould 2 adsorbs can open actuating mechanism after stable, easy operation is convenient.
Further, a buffer spring 22 is arranged between the connecting seat 14 and the supporting plate 4, and the buffer spring 22 plays a role in buffering when the connecting seat 14 moves upwards or downwards, so that the moving of the die 2 is more stable.
Compared with the shaping device adopting the cylinder type driving mechanism, the shaping device has simple and convenient installation and disassembly processes, the whole cylinder needs to be replaced when any one part of the piston or the cylinder body of the cylinder type driving mechanism fails, the damage reporting cost is higher, the shaping device only needs to singly replace worn or failed parts, and only needs to replace the connecting ring if the connecting ring 6 is worn; in addition, the drive is stable, unlike a cylinder piston which is an expansion and contraction sudden transmission type, the output shaft of the motor 8 continuously rotates at a certain speed to drive the driving shaft 7 to rotate at a constant speed, so that the connecting rod 5 is driven to move up and down regularly, the impact force on the driving belt 1 is small, and the effect of shaping the moon cake blank can be achieved.
Example 2
The sandworm moon cake comprises 32 parts of wheat flour, 12 parts of glutinous rice flour, 12 parts of egg liquid, 6 parts of white granulated sugar and 17 parts of water, wherein the moon cake skin is prepared from 2 parts of pork, 4 parts of shelled melon seeds, 4 parts of walnut kernels, 0.3 part of sesame seeds, 2 parts of almonds, 0.9 part of olive kernels, 2 parts of badam, 5 parts of preserved fruits, 0.8 part of dried lemon peel, 0.8 part of dried wampee fruits, 3 parts of dried sandworms, 1.2 parts of white spirit, 2 parts of glucose syrup, 0.6 part of fermented bean curd, 3 parts of edible vegetable oil, 0.7 part of edible salt, 0.4 part of spice and 0.8 part of food additive.
Further, the food additive is one or a mixture of more than one of sodium carbonate, potassium carbonate, sodium deoxyacetate, potassium sorbate, glucono-delta-lactone, citric acid and microcrystalline cellulose.
Further, the pork is pork barbecued in skewer made of fat pork or lean pork.
A method for making a sandworm moon cake comprises the following steps:
s1, making moon cake skin: uniformly mixing the wheat flour, the glutinous rice flour, the egg liquid and the white granulated sugar in parts by mass, adding water to prepare dough, and preparing the mooncake skin;
s2, making moon cake stuffing: dicing the pork for later use, baking or frying the walnut kernel, the almond, the olive kernel and the badam, mixing and grinding the walnut kernel, the almond, the olive kernel and the badam into fine particles, dicing or grinding the preserved fruit, the dried lemon peel, the dried wampee and the dried sandworm into fine cubes, mixing and stirring the processed (diced or ground) pork, the walnut kernel, the almond, the olive kernel, the badam, the preserved fruit, the dried lemon peel, the dried wampee, the dried sandworm, the melon seed and the sesame seed uniformly, and then adding white spirit, glucose syrup, fermented bean curd, edible vegetable oil, edible salt, spices and food additives for seasoning to obtain a moon cake stuffing;
s3, wrapping the moon cake stuffing obtained in the step S2 with the moon cake skin obtained in the step S1 to obtain a roughly spherical moon cake blank, and shaping the moon cake blank by using a shaping device to obtain a raw moon cake;
s4, putting the raw moon cake into an oven, baking for 20min at the temperature of 155 ℃, taking out the oven, naturally cooling and packaging.
The setting device in the step S3 is the same as that in example 1.
Example 3
The sandworm moon cake comprises 40 parts of wheat flour, 8 parts of glutinous rice flour, 15 parts of egg liquid, 8 parts of white granulated sugar and 20 parts of water, wherein the moon cake skin is prepared from 3 parts of pork, 2 parts of shelled melon seeds, 6 parts of walnut kernels, 0.5 part of sesame seeds, 1 part of almond, 1 part of olive kernels, 3 parts of badam, 8 parts of preserved fruits, 1 part of dried lemon peel, 0.5 part of dried wampee fruits, 5 parts of dried sandworms, 1.5 parts of white spirit, 1 part of glucose syrup, 1 part of fermented bean curd, 1 part of edible vegetable oil, 1 part of edible salt, 0.6 part of spice and 1.2 parts of a food additive.
Further, the food additive is one or a mixture of more than one of sodium carbonate, potassium carbonate, sodium deoxyacetate, potassium sorbate, glucono-delta-lactone, citric acid and microcrystalline cellulose.
Further, the pork is pork barbecued in skewer made of fat pork or lean pork.
A method for making a sandworm moon cake comprises the following steps:
s1, making moon cake skin: uniformly mixing the wheat flour, the glutinous rice flour, the egg liquid and the white granulated sugar in parts by mass, adding water to prepare dough, and preparing the mooncake skin;
s2, making moon cake stuffing: dicing the pork for later use, baking or frying the walnut kernel, the almond, the olive kernel and the badam, mixing and grinding the walnut kernel, the almond, the olive kernel and the badam into fine particles, dicing or grinding the preserved fruit, the dried lemon peel, the dried wampee and the dried sandworm into fine cubes, mixing and stirring the processed (diced or ground) pork, the walnut kernel, the almond, the olive kernel, the badam, the preserved fruit, the dried lemon peel, the dried wampee, the dried sandworm, the melon seed and the sesame seed uniformly, and then adding white spirit, glucose syrup, fermented bean curd, edible vegetable oil, edible salt, spices and food additives for seasoning to obtain a moon cake stuffing;
s3, wrapping the moon cake stuffing obtained in the step S2 with the moon cake skin obtained in the step S1 to obtain a roughly spherical moon cake blank, and shaping the moon cake blank by using a shaping device to obtain a raw moon cake;
s4, putting the raw moon cake into an oven, baking for 23min at the temperature of 145 ℃, taking out the oven, naturally cooling and packaging.
The setting device in the step S3 is the same as that in example 1.
Finally, it should be noted that: these embodiments are merely illustrative of the present invention and do not limit the scope of the present invention. In addition, other variations and modifications will be apparent to persons skilled in the art based on the foregoing description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the scope of the invention.
Claims (8)
1. A sandworm moon cake is characterized in that: the moon cake crust comprises, by weight, 25-40 parts of wheat flour, 8-15 parts of glutinous rice flour, 10-15 parts of egg liquid, 5-8 parts of white granulated sugar and 15-20 parts of water, wherein the moon cake crust is prepared from, by weight, 1-3 parts of pork, 2-6 parts of shelled melon seeds, 2-6 parts of walnut kernels, 0.2-0.5 part of sesame seeds, 1-4 parts of almonds, 0.8-1 part of olive kernels, 1-3 parts of badam, 3-8 parts of candied fruits, 0.5-1 part of dried lemon peel, 0.5-1 part of dried wampee fruits, 1-5 parts of dried sandworms, 0.8-1.5 part of white spirit, 1-3 parts of glucose syrup, 0.3-1 part of fermented bean curd, 1-4 parts of edible vegetable oil, 0.5-1 part of edible salt, 0.3-0.6 part of spices, and 0.3-0.6 part of spice, 0.5-1.2 parts of food additive.
2. The sandworm mooncake of claim 1, wherein: the food additive is one or a mixture of more than one of sodium carbonate, potassium carbonate, sodium deoxyacetate, potassium sorbate, gluconic acid-delta-lactone, citric acid and microcrystalline cellulose.
3. The sandworm mooncake of claim 1, wherein: the pork is pork barbecued pork prepared from fat pork or lean pork.
4. A method of making a sandworm moon cake as claimed in any one of claims 1 to 3, comprising the steps of:
s1, making moon cake skin: uniformly mixing the wheat flour, the glutinous rice flour, the egg liquid and the white granulated sugar, adding water to prepare dough, and preparing the moon cake wrapper;
s2, making moon cake stuffing: dicing the pork for later use, baking or frying the walnut kernels, the almonds, the olive kernels and the badam, mixing and grinding the walnut kernels, the almond kernels, the olive kernels, the dried lemon peels, the dried wampee fruits and the dried sandworms into fine dices, mixing and stirring the processed pork, the walnut kernels, the almond kernels, the olive kernels, the badam, the preserved fruits, the dried lemon peels, the dried wampee fruits, the dried sandworms, the melon seeds and the sesame seeds uniformly, and adding white spirit, glucose syrup, fermented bean curds, edible vegetable oil, edible salt, spices and food additives for seasoning to obtain moon cakes;
s3, wrapping the moon cake stuffing obtained in the step S2 with the moon cake skin obtained in the step S1 to obtain a moon cake blank, and shaping the moon cake blank by using a shaping device to obtain a raw moon cake;
s4, placing the raw moon cake into an oven, baking for 20-25min at the temperature of 120-155 ℃, taking out the oven, naturally cooling and packaging.
5. The method for making the sandworm moon cake according to claim 4, wherein the method comprises the following steps: the shaping device in the step S3 comprises a conveyor belt (1), a driving mechanism and a mould (2), the two sides of the conveyor belt (1) are provided with fixed frames (3), the top of each fixed frame (3) is provided with a supporting plate (4), the driving mechanism is arranged on the supporting plate (4) and comprises a connecting rod (5), a connecting ring (6), a driving shaft (7) and a motor (8), a fixing plate (9) is arranged on the supporting plate (4), the driving shaft (7) is Z-shaped and is movably connected on the fixing plate (9), the front end of the driving shaft (7) is movably connected in the connecting ring (6), the rear end of the driving shaft (7) penetrates through the fixing plate (9) and is connected with an output shaft of the motor (8), the connecting rod (5) is detachably connected to the lower portion of the connecting ring (6), the lower end of the connecting rod (5) penetrates through the supporting plate (4), and the die (2) is connected to the lower end of the connecting rod (5).
6. The method for making the sandworm moon cake according to claim 5, wherein the method comprises the following steps: the connecting ring (6) is rectangular, a cylindrical sliding rod (12) is arranged at the front end of the driving shaft (7), the diameter of the sliding rod (12) is adapted to the width of the connecting ring (6), and limiting blocks (13) are arranged at the front end and the rear end of the sliding rod (12).
7. The method for making the sandworm moon cake according to claim 5, wherein the method comprises the following steps: connecting rod (5) lower extreme can be dismantled and be connected with connecting seat (14) of an indent, be equipped with installation cavity (15) in connecting seat (14), be equipped with power supply unit (16) in installation cavity (15), be equipped with an electromagnetic chuck (17) in the middle of connecting seat (14) bottom surface, connecting seat (14) outside lateral wall is equipped with switch (19), electromagnetic chuck (17), switch (19) and power supply unit (16) pass through wire electric connection, mould (2) top surface is equipped with recess (20) with electromagnetic chuck (17) adaptation, be equipped with iron sheet (21) in recess (20).
8. The method for making the sandworm moon cake according to claim 7, wherein the method comprises the following steps: a buffer spring (22) is arranged between the connecting seat (14) and the supporting plate (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110891766.3A CN113812437A (en) | 2021-08-04 | 2021-08-04 | Sandworm moon cake and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110891766.3A CN113812437A (en) | 2021-08-04 | 2021-08-04 | Sandworm moon cake and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113812437A true CN113812437A (en) | 2021-12-21 |
Family
ID=78912923
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110891766.3A Pending CN113812437A (en) | 2021-08-04 | 2021-08-04 | Sandworm moon cake and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113812437A (en) |
Citations (7)
| 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 |
| CN106417514A (en) * | 2016-08-31 | 2017-02-22 | 广西环江耀德五香特色食品有限责任公司 | Making method for fragrance pig meat mooncakes |
| CN106417539A (en) * | 2016-12-05 | 2017-02-22 | 岭南师范学院 | Five-kernel seafood stuffing dendrobium officinale pastry mooncake and preparation method thereof |
| CN106720117A (en) * | 2016-12-29 | 2017-05-31 | 唐才才 | A kind of moon cake and preparation method thereof |
| CN207201872U (en) * | 2017-08-08 | 2018-04-10 | 广东南方月食品有限公司 | A kind of volume production moon cake press provided with protection device |
| CN207653451U (en) * | 2018-02-08 | 2018-07-27 | 重庆美创食品有限公司 | A kind of moon cake forming machine |
| CN213307149U (en) * | 2020-09-16 | 2021-06-01 | 海南龙泉人食品有限公司 | Moon cake rapid prototyping equipment |
-
2021
- 2021-08-04 CN CN202110891766.3A patent/CN113812437A/en active Pending
Patent Citations (7)
| 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 |
| CN106417514A (en) * | 2016-08-31 | 2017-02-22 | 广西环江耀德五香特色食品有限责任公司 | Making method for fragrance pig meat mooncakes |
| CN106417539A (en) * | 2016-12-05 | 2017-02-22 | 岭南师范学院 | Five-kernel seafood stuffing dendrobium officinale pastry mooncake and preparation method thereof |
| CN106720117A (en) * | 2016-12-29 | 2017-05-31 | 唐才才 | A kind of moon cake and preparation method thereof |
| CN207201872U (en) * | 2017-08-08 | 2018-04-10 | 广东南方月食品有限公司 | A kind of volume production moon cake press provided with protection device |
| CN207653451U (en) * | 2018-02-08 | 2018-07-27 | 重庆美创食品有限公司 | A kind of moon cake forming machine |
| CN213307149U (en) * | 2020-09-16 | 2021-06-01 | 海南龙泉人食品有限公司 | Moon cake rapid prototyping equipment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102894038A (en) | Chocolate pie and making method thereof | |
| CN102511535A (en) | Production process for family laver puff pastry | |
| CN106262243A (en) | A kind of Fructus Musae fruity potato chips and preparation method thereof | |
| CN103070215B (en) | Instant nutritional dunking biscuit and making method thereof | |
| CN113812437A (en) | Sandworm moon cake and making method thereof | |
| CN103478597A (en) | Nutritionally balanced instant noodles | |
| CN101347213A (en) | Black bean powder rice noodle, noodle, cold drink and candy | |
| CN113615825A (en) | Plant-based steak with mushroom as substrate and preparation method thereof | |
| CN1067866C (en) | Pure soy bean fried chips | |
| CN112244058A (en) | High-protein dendrobium officinale pastry and preparation method thereof | |
| CN105557916A (en) | Rye and oat biscuits and preparation method thereof | |
| KR20100000544A (en) | Sweet pumpkin bread and method for manufacture thereof | |
| CN105325488A (en) | Fruity bread | |
| CN103651707A (en) | Brain fitness biscuit | |
| CN105432736A (en) | Biscuits rich in nutrition | |
| KR20090020229A (en) | Boiled fish paste goods manufacturing method | |
| KR20140107005A (en) | Method for Manufacturing Nourishment Steamed Rice by Toast using Apparatus | |
| CN102986794A (en) | Sugar-free cake | |
| CN103082212A (en) | Processing method of maize germ | |
| RU2280364C2 (en) | Method for production of backed pies with fish filling | |
| RU2787520C1 (en) | Method for preparing linen enriched protein gluten-free tartlets | |
| RU2344659C1 (en) | Method of manufacturing for preserved cutlets "riga" | |
| CN1633858A (en) | Production method of healthcare wheaten food | |
| CN113519767A (en) | Brewing coarse cereal noodles with balanced nutrition and preparation method thereof | |
| CN113017009A (en) | Bean-wheat cake and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211221 |