CN114145329A - Preparation method of Clausena lansium stuffing and Clausena lansium cake - Google Patents
Preparation method of Clausena lansium stuffing and Clausena lansium cake Download PDFInfo
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- CN114145329A CN114145329A CN202111540894.XA CN202111540894A CN114145329A CN 114145329 A CN114145329 A CN 114145329A CN 202111540894 A CN202111540894 A CN 202111540894A CN 114145329 A CN114145329 A CN 114145329A
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- Prior art keywords
- wampee
- stuffing
- preparing
- clausena lansium
- fruit
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the field of food processing, in particular to a preparation method of a Clausena lansium stuffing and a Clausena lansium cake. The invention provides a preparation method of clausena lansium filling. According to the invention, after the wampee fruit is pickled, the seasoning juice obtained by pickling is not discarded, but the seasoning juice is mixed with the wax gourd fiber, and the wax gourd fiber has the flavor of the wampee fruit, so that the wax gourd fiber can absorb the flavor of the wampee fruit in the seasoning juice after being mixed with the seasoning juice, and the wax gourd fiber which absorbs the flavor of the wampee fruit is mixed with the pickled wampee fruit product, so that the wax gourd fiber can not cover the flavor of the wampee fruit, even can supplement the flavor of the wampee fruit, and can have a better wampee flavor without adding a fruit flavor additive.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of a clausena lansium filling and a clausena lansium cake.
Background
Moon cakes, pies, cakes and the like are food which is usually eaten in daily life or in festivals, have large demand and are deeply loved by the masses of people. Moon cakes, pies, cakes and the like are various, particularly, the stuffing is various, and the stuffing includes sweet osmanthus, dried plum, five kernels, sweetened bean paste, roses, lotus paste, crystal sugar, ginkgo, dried meat floss, black sesame, ham, egg yolk, fruits and the like. The stuffing with fruit flavor is deeply favored by the majority of people, but because of the special properties of some fruits, the smell and the taste of the fruits can be damaged in the processing process, and the original taste and the original flavor of the fruits are difficult to maintain, so that the fruit stuffing using real fruit pulp as a main beating raw material is difficult to find in the market at present, most of the stuffing with fruit flavor is prepared by using fruit flavor agents or concentrated fruit juice, concentrated fructose and the like, and the stuffing rarely contains real fruit pulp. Even if there are pies or moon cakes containing fruit pulp, which contain a large amount of other raw materials, in which fruit pulp is merely used as an auxiliary raw material, the use of fruit pulp in these pies or moon cakes is not intended to highlight the flavor of the fruit, and thus it is not intended to determine whether the original flavor of the fruit pulp is deteriorated during the processing thereof. The stuffing with the yellow skin flavor is rare, and the stuffing taking the real yellow skin fruit pulp as the main stuffing raw material is rare, so that the development of the yellow skin stuffing and the yellow skin cake which take the yellow skin pulp as the main stuffing and can keep the yellow skin flavor is necessary.
Disclosure of Invention
The stuffing with the yellow skin flavor is not available in the market, even the stuffing containing yellow skin pulp does not take the yellow skin pulp as the main ingredient, and the flavor and the taste of the yellow skin are not available.
In order to solve the problems, the invention provides a preparation method of a yellow skin stuffing, which comprises the following steps:
preparing a wampee raw material: uniformly mixing fresh Chinese wampee fruits with seasonings, and pickling to obtain a seasoning juice with the flavor of the Chinese wampee fruits and a Chinese wampee fruit pickled product;
stuffing preparation: adding fructus Benincasae fiber into the above flavoring juice, and mixing with salted wampee fruit to obtain wampee stuffing.
Has the advantages that: according to the invention, after the wampee fruit is pickled, the seasoning juice obtained by pickling is not discarded, but the seasoning juice is mixed with the wax gourd fiber, the wax gourd fiber has the flavor of the wampee fruit, after being mixed with the seasoning juice, the wax gourd fiber can absorb the flavor of the wampee fruit in the seasoning juice, the wax gourd fiber which absorbs the flavor of the wampee fruit is mixed with the pickled wampee fruit product, the wax gourd fiber can not cover the flavor of the wampee fruit, and can even supplement the flavor of the wampee fruit, so that the flavor of the wampee filling is better, and the seasoning juice obtained by pickling the wampee fruit is added during mixing, so that the seasoning which is the same as the seasoning used for pickling the wampee fruit is not required to be added, and the production cost is reduced.
Detailed Description
The invention is described in further detail below with reference to specific embodiments.
The first embodiment is as follows:
preparing peach peel: adding water into raw white beans, grinding into raw white bean stuffing with the water content of 60%, adding beet red colorant with the mass fraction of 0.5% into the white bean stuffing, and uniformly mixing to obtain colored white bean stuffing for later use; adding 40 parts of water into the pot, adding 60 parts of white granulated sugar and 15 parts of trehalose, heating to dissolve the white granulated sugar and the trehalose, continuously heating until the water in the pot is boiled, and adding 100 parts of the prepared colored white bean stuffing into the pot for four times; continuously heating until the mixed substances in the pot become hard, adding 1 part of maltose syrup with sweetness of 75Bx, and fully mixing; keeping the heating state and monitoring the sugar degree of the mixed substances in the pot, taking out part of the mixed substances to be uniformly mixed with 5 parts of egg yolk when the sugar degree of the mixed substances is measured to reach 55Bx, and then pouring the mixed substances into the pot to be uniformly mixed with the rest mixed substances in the pot; continuing heating until the sugar degree of the mixed substances in the pot reaches 65Bx, stopping heating, and transferring into a container and standing at normal temperature for 12 hours to obtain yellow stuffing; adding 3 parts of egg yolk and 3 parts of wintersweet powder into the yellow stuffing, uniformly mixing, and preparing peach pith for later use;
preparing a yellow skin stuffing: taking 50 parts of fresh Chinese wampee with skin, adding 25 parts of salt and 25 parts of white granulated sugar, uniformly mixing, and pickling for one month to obtain sugar brine with Chinese wampee flavor and Chinese wampee pickled product soaked in the sugar brine; taking out the pickled Chinese wampee fruits from the sugar salt water, taking the sugar salt water with the flavor of the Chinese wampee fruits as seasoning juice, sending the seasoning juice into a refrigeration house for later use, airing the pickled Chinese wampee fruits in a stainless steel container until the pickled Chinese wampee fruits become dry by 7-8 days to obtain dried Chinese wampee fruits, manually removing kernels, stirring to obtain Chinese wampee fruit grains, and cooling for later use; peeling and shredding fresh fructus Benincasae, cooking in a pan, dewatering in a centrifuge to obtain fructus Benincasae fiber, and cooling; taking 40 parts of wax gourd fiber, adding 60 parts of wampee fruit grains and 18 parts of seasoning juice, heating, fully stir-frying, mixing, adding 3 parts of oil and 36 parts of glucose, stir-frying until the sugar degree reaches 72Bx, stopping heating to obtain wampee stuffing, and cooling for later use;
preparing a clausena lansium cake: and (3) coating the prepared flavedo stuffing into the peach pith, pressing and forming by using a mold, putting into an oven, heating to 200 ℃ at a low temperature of 180 ℃ for 6 minutes, and taking out to obtain the flavedo cake.
In the preparation process of the Clausena lansium stuffing, the fresh wax gourd is made into wax gourd fibers, and then the wax gourd fibers are mixed with sugar brine with Clausena lansium fruit flavor and the Clausena lansium fruit particles for stir-frying, so that the wax gourd fibers can absorb the Clausena lansium fruit flavor in the Clausena lansium fruit particles and the sugar brine, the taste of the wax gourd fibers can not cover the flavor of the Clausena lansium fruit, and even can supplement the flavor of the Clausena lansium fruit, the Clausena lansium stuffing has better flavor, and the heating is stopped when the wax degree reaches 72Bx, thereby avoiding the loss of the Clausena lansium flavor caused by overlong stir-frying time, and the production cost is reduced because the sugar brine for pickling is added during stir-frying, and the white granulated sugar and the salt do not need to be added again. In addition, still added glucose and oil when turning over the stir-fry, on the one hand, glucose and wax gourd fiber all have viscidity, can play the effect of adhesion wampee fruit grain, promoted the taste of wampee filling material, and on the other hand, the oil, sugar and the salt that add when turning over the stir-fry cover on wampee fruit grain and wax gourd fiber uniformly, play the fresh-keeping effect to wampee fruit grain and wax gourd fiber naturally, need not to add antiseptic, can deposit more than half a year after the packing, because there is not antiseptic, it is more healthy to eat.
Example two:
preparing peach peel: adding water into raw white beans, grinding into raw white bean stuffing with the water content of 62%, adding beet red colorant with the mass fraction of 0.5% into the white bean stuffing, and uniformly mixing to obtain colored white bean stuffing for later use; adding 50 parts of water into the pot, then adding 65 parts of white granulated sugar and 17 parts of trehalose, and heating to dissolve the white granulated sugar and the trehalose; continuously heating until the water in the pot is boiled, and adding 100 parts of the prepared colored white bean stuffing into the pot for four times; continuously heating until the mixed substances in the pot become hard, adding 3 parts of maltose syrup with sweetness of 75Bx, and fully mixing; keeping the heating state and monitoring the sugar degree of the mixed substances in the pot, when the sugar degree of the mixed substances in the pot reaches 62Bx, taking out part of the mixed substances, uniformly mixing the part of the mixed substances with 7 parts of egg yolk, and then pouring the mixed substances into the pot to be uniformly mixed with the rest mixed substances in the pot; continuing heating until the sugar degree of the mixed substances in the pot reaches 65Bx, stopping heating, and transferring into a container and standing at normal temperature for 12 hours to obtain yellow stuffing; adding 4 parts of egg yolk and 4 parts of wintersweet powder into the yellow stuffing, uniformly mixing, and preparing peach pith for later use;
preparing a yellow skin stuffing: taking 40 parts of fresh Chinese wampee with skin, adding 20 parts of salt and 20 parts of white granulated sugar, uniformly mixing, and pickling for one month to obtain sugar brine with Chinese wampee flavor and Chinese wampee pickled product soaked in the sugar brine; taking out the pickled Chinese wampee fruits from the sugar salt water, taking the sugar salt water with the flavor of the Chinese wampee fruits as seasoning juice, sending the seasoning juice into a refrigeration house for later use, airing the pickled Chinese wampee fruits in a stainless steel container until the pickled Chinese wampee fruits become dry by 7-8 days to obtain dried Chinese wampee fruits, manually removing kernels, stirring to obtain Chinese wampee fruit grains, and cooling for later use; peeling and shredding fresh fructus Benincasae, decocting in a pan until it is soft and rotten, dewatering in a centrifuge to obtain fructus Benincasae fiber, and cooling; taking 50 parts of wax gourd fiber, adding 50 parts of wampee fruit grains and 15 parts of seasoning juice, heating, fully stir-frying, mixing, adding 2.5 parts of oil and 33 parts of glucose, stir-frying until the sugar degree reaches 75Bx, stopping heating to obtain wampee stuffing, and cooling for later use;
preparing a clausena lansium cake: and (3) coating the prepared flavedo stuffing into the peach pith, pressing and forming by using a mold, putting into an oven, heating to 200 ℃ at low temperature of 180 ℃ for 8 minutes, and taking out to obtain the flavedo cake.
Example three:
preparing peach peel: adding water into raw white beans, grinding into raw white bean stuffing with the water content of 65%, adding beet red colorant with the mass fraction of 0.5% into the white bean stuffing, and uniformly mixing to obtain colored white bean stuffing for later use; adding 80 parts of water into the pot, adding 70 parts of white granulated sugar and 20 parts of trehalose, and heating to dissolve the white granulated sugar and the trehalose; continuously heating until the water in the pot is boiled, and adding 100 parts of the prepared colored white bean stuffing into the pot for four times; continuously heating until the mixed substances in the pot become hard, adding 5 parts of maltose syrup with sweetness of 75Bx, and fully mixing; keeping the heating state and monitoring the sugar degree of the mixed substance in the pot, taking out part of the mixed substance to be uniformly mixed with 10 parts of egg yolk when the sugar degree of the mixed substance is measured to reach 65Bx, and then pouring the mixed substance back into the pot to be uniformly mixed with the rest mixed substance in the pot; continuing heating until the sugar degree of the mixed substances in the pot reaches 68Bx, stopping heating, and standing in a container at normal temperature for 12 hours to obtain yellow stuffing; adding 5 parts of egg yolk and 5 parts of wintersweet powder into the yellow stuffing, uniformly mixing, and preparing peach pith for later use;
preparing a yellow skin stuffing: taking 45 parts of fresh Chinese wampee with skin, adding 25 parts of salt and 20 parts of white granulated sugar, uniformly mixing, and pickling for one month to obtain sugar brine with Chinese wampee flavor and Chinese wampee pickled product soaked in the sugar brine; taking out the pickled Chinese wampee fruits from the sugar salt water, taking the sugar salt water with the flavor of the Chinese wampee fruits as seasoning juice, sending the seasoning juice into a refrigeration house for later use, airing the pickled Chinese wampee fruits in a stainless steel container until the pickled Chinese wampee fruits become dry by 7-8 days to obtain dried Chinese wampee fruits, manually removing kernels, stirring to obtain Chinese wampee fruit grains, and cooling for later use; peeling and shredding fresh fructus Benincasae, cooking in a pan, dewatering in a centrifuge to obtain fructus Benincasae fiber, and cooling; taking 45 parts of wax gourd fiber, adding 55 parts of wampee fruit grains and 12 parts of seasoning juice, heating, fully stir-frying, mixing, adding 2 parts of oil and 30 parts of glucose, stir-frying until the sugar degree reaches 80Bx, stopping heating to obtain wampee stuffing, and cooling for later use;
preparing a clausena lansium cake: and (3) coating the prepared flavedo stuffing into the peach pith, pressing and forming by using a mold, putting into an oven, heating to 200 ℃ at 180 ℃ for baking for 10 minutes, and taking out to obtain the flavedo cake.
Example four
The procedure of this example is substantially the same as that of the first example, except that during the preparation of the Clausena lansium stuffing, the wax gourd fiber is added with the Clausena lansium fruit particles and the sauce, the mixture is stir-fried, then the oil and the glucose are added, and the heating is stopped when the sugar degree reaches 85 Bx.
The wrappers prepared in the first embodiment and the wrappers prepared in the fourth embodiment are respectively eaten, and the comparison shows that the wrapper flavor of the wrappers prepared in the first embodiment is better than the wrapper flavor of the wrappers and the wrappers prepared in the fourth embodiment, and the stir-frying time controlled according to the sugar degree in the process of preparing the stuffing in the fourth embodiment is longer, so that a part of the wrapper flavor is lost.
The yellow skin cake crust prepared by the invention can be made of peach and mountain crust instead of white bean, and can be made of other common crust such as crust made of wheat flour, glutinous rice flour or starch, which is not repeated herein.
The above description is only the embodiments of the present invention, and the scope of protection is not limited thereto. The insubstantial changes or substitutions will now be made by those skilled in the art based on the teachings of the present invention, which fall within the scope of the claims.
Claims (11)
1. A preparation method of a yellow skin stuffing is characterized by comprising the following steps:
preparing a wampee raw material: uniformly mixing fresh Chinese wampee fruits with seasonings, and pickling to obtain a seasoning juice with the flavor of the Chinese wampee fruits and a Chinese wampee fruit pickled product;
stuffing preparation: adding fructus Benincasae fiber into the above flavoring juice, and mixing with salted wampee fruit to obtain wampee stuffing.
2. The method for preparing a Clausena lansium filling according to claim 1, wherein in the step of preparing the Clausena lansium raw material, the added seasoning comprises white granulated sugar and salt.
3. The method of preparing a flavedo filling according to claim 1, wherein:
further, a step of preparing wampee raw materials, which is to air-cure the wampee fruit pickled products to 7-8 dry;
and a stuffing preparation step, specifically, adding the wax gourd fiber into the seasoning juice, and mixing the wax gourd fiber with the dried salted wampee products to prepare the wampee stuffing.
4. The method of preparing a flavedo filling according to claim 3, wherein:
further, removing kernels of the dried salted clausena lansium products, and crushing to obtain clausena lansium fruit grains;
and a stuffing making step, namely adding the wax gourd fiber into the seasoning juice, and mixing with the wampee fruit grains to prepare the wampee stuffing.
5. The preparation method of the flavedo filling according to claim 4, wherein the raw material component ratio is as follows: 40-60 parts of wampee fruit grains and 40-60 parts of wax gourd fibers.
6. The method for preparing the Clausena lansium stuffing according to any one of claims 1 to 5, wherein in the stuffing preparation step, wax gourd fiber is taken and added into the seasoning juice, and the mixture is stir-fried with the pickled Clausena lansium so as to realize the mixing.
7. The method of preparing a filling of flavedo according to claim 6, wherein oil and glucose are added during the frying.
8. The method for preparing a flavedo filling according to claim 7, wherein the heating is stopped when the frying is carried out until the sugar degree of the mixed substances in the pan reaches 70-80 Bx.
9. The method for preparing the flavedo filling according to claim 1, wherein the white gourd fiber is obtained by boiling and softening fresh white gourd and then dehydrating the white gourd before the filling step.
10. The method of preparing a Clausena lansium filling according to claim 1, wherein the Clausena lansium is Clausena lansium.
11. A wampee cake comprising a cake crust and a wampee filling encased within the cake crust, wherein the wampee filling is a wampee filling according to any one of claims 1 to 10.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111540894.XA CN114145329A (en) | 2021-12-16 | 2021-12-16 | Preparation method of Clausena lansium stuffing and Clausena lansium cake |
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| CN202111540894.XA CN114145329A (en) | 2021-12-16 | 2021-12-16 | Preparation method of Clausena lansium stuffing and Clausena lansium cake |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249484A (en) * | 2015-08-31 | 2016-01-20 | 陈健浚 | Processing method of edible flower stuffing |
| CN105558845A (en) * | 2015-12-10 | 2016-05-11 | 温州雏鹰科技有限公司 | Fructus clausena lansium-flavor beef jerk and preparation method thereof |
| CN110663730A (en) * | 2019-11-08 | 2020-01-10 | 广州市悦盛金发食品有限公司 | Preparation method of litchi stuffing, litchi cake and preparation method of litchi cake |
| CN112868720A (en) * | 2019-12-01 | 2021-06-01 | 吴智青 | Seedless crispy fried dough sheet and preparation method thereof |
-
2021
- 2021-12-16 CN CN202111540894.XA patent/CN114145329A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249484A (en) * | 2015-08-31 | 2016-01-20 | 陈健浚 | Processing method of edible flower stuffing |
| CN105558845A (en) * | 2015-12-10 | 2016-05-11 | 温州雏鹰科技有限公司 | Fructus clausena lansium-flavor beef jerk and preparation method thereof |
| CN110663730A (en) * | 2019-11-08 | 2020-01-10 | 广州市悦盛金发食品有限公司 | Preparation method of litchi stuffing, litchi cake and preparation method of litchi cake |
| CN112868720A (en) * | 2019-12-01 | 2021-06-01 | 吴智青 | Seedless crispy fried dough sheet and preparation method thereof |
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