CN114342976A - Leather and manufacturing method thereof, moon cake and manufacturing method of moon cake - Google Patents
Leather and manufacturing method thereof, moon cake and manufacturing method of moon cake Download PDFInfo
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- CN114342976A CN114342976A CN202210014580.4A CN202210014580A CN114342976A CN 114342976 A CN114342976 A CN 114342976A CN 202210014580 A CN202210014580 A CN 202210014580A CN 114342976 A CN114342976 A CN 114342976A
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the field of food processing, in particular to a leather material and a manufacturing method thereof, and moon cakes and a manufacturing method thereof. The cream skin and peach mountain skin commonly used for making cake skin in the prior art are stirred and mixed to prepare a skin material, the cream skin is mixed in the skin material and can bring soft mouthfeel, the main raw material of the peach mountain skin is white kidney bean paste, and the prepared skin material has fine mouthfeel of the white kidney bean paste and is complementary with the soft mouthfeel and flavor of the cream skin, so that the prepared skin material has rich mouthfeel but is not heavy; the wrapper is adopted as the wrapper of the moon cake, so that the wrapper is not easy to crack when the moon cake is made, scraps are not easy to fall off when the moon cake is eaten, the wrapper has the faint scent of white kidney beans and the strong milk fragrance of cream, and the flavor is unique.
Description
Technical Field
The invention relates to the field of food processing, in particular to a leather material and a manufacturing method thereof, and moon cakes and a manufacturing method thereof.
Background
Moon cakes are traditional cakes for Chinese people and have thousands of years of history up to now. As traditional food, not only is a culture inheritance, but also the meaning of nutrition and deliciousness is gradually increased, and as a necessary food in mid-autumn in China, the demand of moon cakes is very large. At present, moon cakes on the market are various in variety and have different flavors, wherein the moon cakes in the modes of Beijing, Su, Guangdong and Chao are widely popular among people in various places in the south and north of China. In the process of making the traditional moon cake, a large amount of sugar and oil are required to be added, so that obesity is easily caused by excessive eating, and modern rich and noble diseases such as hyperlipidemia, hypertension, arteriosclerosis, coronary heart disease, diabetes and the like are caused. Therefore, from the viewpoint of modern nutrition, moon cake is an unhealthy food, and does not meet the dietary requirements of modern people.
The traditional moon cake crust is mostly made of flour, wheat flour and the like, in recent years, the attention of consumers for selecting moon cakes turns to attention to brands, public praise, characteristics and health from price and promotion, and under the guidance of three strategies of increasing varieties, improving quality and creating brands, the moon cakes have the unique and prominent taste and shape and are popular with young people. With the development of the market, moon cakes which break the traditional taste and take ice rinds, peach peels, and the like as cake rinds are available in the market at present, and the traditional fillings of lotus paste, five kernels, sweetened bean paste, and the like cannot meet the market demand.
Disclosure of Invention
The invention aims to provide a leather material and a manufacturing method thereof, the leather material manufactured by the method has rich taste, and the moon cake and the manufacturing method thereof are provided.
In order to solve the problems, the invention provides a skin material which is mainly prepared by mixing peach and mountain peel and cream peel.
Furthermore, the weight ratio of the peach pith to the butter skin in the skin material is (1.5-4): 1.
The production method of the skin material is also provided, and the skin material is prepared by mixing peach pith and cream skin.
Further, the preparation method of the skin material comprises a cream skin preparation step, and specifically comprises the steps of stirring cream and sugar uniformly, adding eggs, beating, adding wheat flour, wheat starch, water, maltose, coconut powder, salted egg yolk powder and milk powder, stirring, and stirring uniformly to obtain the cream skin.
Further, the preparation method of the skin material comprises a peach skin preparation step, and specifically, white kidney bean paste is added with sugar and fried, eggs, cream, honey, glutinous rice flour and edible salt are added during frying, and the peach skin is obtained after frying uniformly.
Further, in the step of preparing the peach and mountain peel, the frying process comprises a first stage, a second stage and a third stage, and the first stage is fried for 30-50 minutes under the condition that the air pressure is kept at 0.1-0.3 Mpa; gradually reducing the air pressure to 0.05-0.25 Mpa in the second stage, and continuously frying for 20-40 minutes; and in the third stage, the air pressure is further gradually reduced to be within 0.2Mpa, and the stir-frying is continued for 30-50 minutes.
Further, in the step of preparing the peach and Chinese hawthorn peel, the eggs, the cream, the honey, the glutinous rice flour and the edible salt are added when the frying time in the third stage is 20-40 minutes.
Further, the method for preparing the skin material comprises the steps of preparing the butter skin, adding the peach skin into a pot, and stirring and mixing the peach skin and the butter skin before the butter skin is taken out of the pot.
The moon cake comprises a cake crust and stuffing wrapped in the cake crust, wherein the cake crust comprises at least one layer of crust material, and at least one layer of crust material is the crust material.
Further, the filling comprises a drawn wire filling.
Further, the stuffing comprises white lotus paste stuffing wrapping the shredded stuffing.
Also provides a method for making the moon cake, which comprises the following steps:
preparing a cake crust leather according to the leather manufacturing method;
stuffing wrapping: the stuffing is wrapped in the crust material.
Further, the cake dough obtained in the stuffing wrapping step is molded and baked to obtain the moon cake.
Further, the stuffing used in the stuffing wrapping step comprises a wire-drawing stuffing, and the wire-drawing stuffing is made before the stuffing wrapping step is executed; before the wire-drawing stuffing is taken out of the pot, the collagen solution is added into the pot and is stirred and mixed with the wire-drawing stuffing.
Further, before the step of stuffing wrapping, white lotus paste stuffing is prepared, and the shredded stuffing is wrapped by the white lotus paste stuffing; and adding the barley seedling solution when making the white lotus paste stuffing.
Has the advantages that: the invention mixes the butter skin and peach mountain skin commonly used for making cake skin in the prior art to prepare the skin material, and the making is simple; the skin material is mixed with cream skin, which can bring soft mouthfeel, and the peach mountain skin is mainly prepared from the white kidney bean paste, so that the prepared skin material has fine mouthfeel of the white kidney bean paste and is complementary with the soft mouthfeel and flavor of the cream skin, and the prepared skin material has rich mouthfeel but is not heavy; the wrapper is adopted as the wrapper of the moon cake, so that the wrapper is not easy to crack when the moon cake is made, scraps are not easy to fall off when the moon cake is eaten, the wrapper has the faint scent of white kidney beans and the strong milk fragrance of cream, and the flavor is unique.
Detailed Description
The invention is described in further detail below with reference to specific embodiments.
The first embodiment is as follows:
preparing white lotus paste stuffing: dissolving collagen powder with warm water to obtain collagen solution, and dissolving barley seedling powder with warm water to obtain barley seedling solution; peeling lotus seeds, removing cores, putting the lotus seeds into a pot, cooking, adding oil and sugar, stirring uniformly, grinding the lotus seeds into pulp, sieving to obtain pulp, pouring the pulp into the pot, frying, adding the collagen solution and the barley seedling solution during frying, and frying to obtain the white lotus paste stuffing for later use.
Preparing the wire drawing stuffing: baking salted egg yolk and crushing to obtain salted egg yolk powder for later use; dissolving collagen powder with warm water to obtain collagen solution for later use; stirring starch, glutinous rice flour and water uniformly in a pot, heating and frying until the mixture is transparent and gelatinized, sequentially adding maltose and trehalose into the pot, continuously frying until the mixture is uniform, adding monoglyceride, salt and the salted egg yolk powder into the pot, frying to form smooth dough, adding cream and the collagen solution into the pot, stirring with the dough in the pot, stirring uniformly, taking out the mixture from the pot to obtain shredded stuffing, and cooling for later use.
Preparing peach peel: mixing maltose, white sugar and trehalose, and dissolving to obtain syrup; cleaning white kidney beans, cooking the white kidney beans, peeling the white kidney beans, pressing the white kidney beans into white kidney bean paste, adding the syrup for frying, wherein the frying process comprises a first stage, a second stage and a third stage, the first stage is kept at 0.2Mpa for frying for 40 minutes, the second stage is gradually reduced from 0.2Mpa to 0.1Mpa, then the frying is continued for 30 minutes, the third stage is gradually reduced from 0.1Mpa to 0.05Mpa, then the frying is continued for 40 minutes, and when the frying time in the third stage is the rest for 30 minutes, eggs, cream, honey, glutinous rice flour and edible salt are added, and the materials are fried uniformly to obtain the peach peels for later use. In the second and third stages, the air pressure is gradually reduced in the frying process, so that the influence on the strength of the peach pith is avoided, the prepared peach pith is not easy to deform, and the taste is better.
Preparing butter skin and preparing cake skin material: stirring butter and sugar, adding egg, beating, adding wheat flour, wheat starch, water, maltose, coconut powder, salted egg yolk powder and milk powder, stirring to obtain butter skin, adding the above peach and mountain peel, mixing with butter skin, stirring, taking out, and refrigerating.
Stuffing wrapping: and wrapping the shredded stuffing with the white lotus seed paste stuffing to obtain stuffing, and wrapping the stuffing into the wrapper of the cake to obtain the cake dough.
Forming and baking: and (3) stamping the cake dough by using a forming machine or a grinding tool, demoulding to obtain a formed cake, baking the formed cake in an oven, and cooling to obtain a finished collagen drawing moon cake product.
In the process of preparing the white lotus paste stuffing and the shredded stuffing, the collagen powder and/or the barley seedling powder are dissolved by warm water to obtain corresponding solution, and the method has the advantages of avoiding unstable solution color caused by high temperature and preventing loss of nutrient components of the raw materials. The barley seedling solution added in the embodiment can bring faint scent of barley seedlings to the stuffing, the stuffing added with the collagen solution has more elastic mouthfeel and better shred drawing effect, the mouthfeel and the taste of the barley seedlings and the collagen complement each other, the stuffing is endowed with novel flavor, the weight ratio of the butter skin and the peach pith skin which are mixed and stirred to prepare the cake skin material is 7:3, the cake skin material prepared by mixing the materials in the ratio has soft mouthfeel, and can be better fused with the shred drawing stuffing, so that the prepared moon cake has more characteristics and is well layered. The moon cake contains barley seedlings which contain abundant vitamins, chlorophyll, mineral substances, amino acids, antioxidant enzymes, proteins and alkaline substances, has the effects of relieving constipation, diminishing inflammation, detoxifying, nourishing and protecting liver and promoting metabolism, discharges toxins and garbage in blood and can effectively prevent cardiovascular diseases. The collagen is one of the important components of the human body protein, has the effects of supporting organs, protecting the body, replenishing water, keeping moisture, delaying senility, tightening the skin, supplementing calcium and the like, and enables the collagen filament drawing moon cake to be more suitable for the modern healthy diet requirements.
In the embodiment, the cake crust only has one layer of crust material; other embodiments may be modified to have a cake crust with multiple layers of crust material, at least one of which is the crust material given in this embodiment.
Example two:
this example is substantially the same as example one except for the peach pith preparation step and the preparation of the crust wrapper.
In the preparation steps of the peach and Chinese hawthorn peel, 0.3Mpa is kept to be fried for 30 minutes in the first stage of the frying process, 0.3Mpa is gradually reduced to 0.25Mpa in the second stage, then the frying is continued for 20 minutes, 0.25 is gradually reduced to 0.2Mpa in the third stage, then the frying is continued for 30 minutes, and when 20 minutes remain in the frying time in the third stage, eggs, cream, honey, glutinous rice flour and edible salt are added.
The weight ratio of the mixed and stirred butter skin to the peach mountain skin is 4:1 when preparing the cake skin material.
Example three:
this example is substantially the same as example one, except for the preparation of peach pith and the preparation of crust material.
In the preparation steps of the peach and Chinese hawthorn peel, 0.1Mpa is kept for stir-frying for 50 minutes in the first stage of the stir-frying process, 0.1Mpa is gradually reduced to 0.05Mpa in the second stage, then stir-frying is continued for 40 minutes, the third stage is gradually reduced to within 0.05, then stir-frying is continued for 50 minutes, and when the stir-frying time in the third stage is remained for 40 minutes, eggs, cream, honey, glutinous rice flour and edible salt are added.
The weight ratio of the mixed and stirred butter skin to the peach mountain skin is 3:2 when preparing the cake skin material.
Comparative example:
the embodiment is basically the same as the first embodiment, except that the peach peel and the cream peel are not mixed to be made into the wrapper, but the peach peel and the cream peel are respectively used as the wrapper to make the moon cake, and in the step of stuffing wrapping, the cream peel wrapper wraps the stuffing to obtain the pie, and then the peach peel wrapper wraps the pie to obtain the pie dough.
The moon cake finished products prepared in the first embodiment and the comparative example are respectively eaten, and the comparison shows that the cake crust prepared in the first embodiment of the invention has better taste, the cake crust of the comparative example comprises two layers of crust materials, namely the peach crust and the cream crust, the taste is thicker when the moon cake is eaten, the main raw material of the peach crust is the white kidney bean paste, the white kidney bean paste has no viscosity and elasticity, the peach crust is taken as the crust material of the outermost layer of the moon cake in the comparative example, the outer layer of the cake crust of the prepared moon cake is easy to crack when the moon cake is baked, and chips are easy to fall off from the outer layer of the cake crust when the moon cake is eaten.
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 (15)
1. A skin material is characterized by being mainly prepared by mixing peach skin and cream skin.
2. The leather material as claimed in claim 1, wherein the weight ratio of the peach pith peel to the butter peel is (1.5-4): 1.
3. A method for preparing a leather material, characterized in that peach mountain peel and cream peel are mixed to prepare the leather material according to claim 1 or 2.
4. The method for preparing the cladding material according to the claim 3, which comprises the step of preparing the butter skin, specifically, after the butter and the sugar are uniformly stirred, the egg is added for leavening, and then the wheat flour, the wheat starch, the water, the maltose, the coconut powder, the salted egg yolk powder and the milk powder are added for stirring and uniformly stirring to obtain the butter skin.
5. A skin material preparation method according to claim 3 or 4, which is characterized by comprising a peach skin preparation step, specifically, white kidney bean paste is fried with sugar, eggs, cream, honey, glutinous rice flour and edible salt are added during frying, and the peach skin is obtained after frying uniformly.
6. The method for preparing the leather material according to claim 5, wherein in the step of preparing the peach-mountain leather, the frying process comprises a first stage, a second stage and a third stage, and the first stage is fried for 30-50 minutes under the air pressure of 0.1-0.3 Mpa; gradually reducing the air pressure to 0.05-0.25 Mpa in the second stage, and continuously frying for 20-40 minutes; and in the third stage, the air pressure is further gradually reduced to be within 0.2Mpa, and the stir-frying is continued for 30-50 minutes.
7. The skin material preparation method according to claim 6, wherein in the step of preparing the peach-mountain peel, eggs, cream, honey, glutinous rice flour and edible salt are added when the frying time of the third stage is 20-40 minutes.
8. The method for making a skin material according to claim 3 or 4, wherein the butter skin is made by adding the peach skin into a pot and stirring and mixing with the butter skin before the butter skin is taken out of the pot.
9. A moon cake comprising a wrapper and a filling enclosed within the wrapper, wherein the wrapper comprises at least one layer of wrapper, wherein at least one layer is a wrapper according to claim 1 or 2.
10. A moon cake according to claim 9 wherein the filling comprises a drawn wire filling.
11. A moon cake according to claim 10 wherein the filling comprises a white lotus paste filling which encases the filamentation.
12. A method for making moon cakes comprises the following steps:
preparing a cake crust material;
stuffing wrapping: wrapping the stuffing into the wrapper;
the method is characterized in that the preparation of the cake crust leather is specifically operated according to the leather making method of any one of claims 3 to 7.
13. A method of making a moon cake according to claim 12, wherein the cake mass obtained in the filling step is shaped and baked to obtain the moon cake according to claims 9 to 11.
14. A method of making moon cakes according to claim 12 or 13, wherein: the stuffing used in the stuffing wrapping step comprises a wire-drawing stuffing which is made before the stuffing wrapping step is executed; before the wire-drawing stuffing is taken out of the pot, the collagen solution is added into the pot and is stirred and mixed with the wire-drawing stuffing.
15. A method of making moon cakes according to claim 14, wherein: before the step of stuffing wrapping, white lotus paste stuffing is made, and the shredded stuffing is wrapped by the white lotus paste stuffing; and adding the barley seedling solution when making the white lotus paste stuffing.
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| CN202210014580.4A CN114342976A (en) | 2022-01-07 | 2022-01-07 | Leather and manufacturing method thereof, moon cake and manufacturing method of moon cake |
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| CN202210014580.4A CN114342976A (en) | 2022-01-07 | 2022-01-07 | Leather and manufacturing method thereof, moon cake and manufacturing method of moon cake |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109793034A (en) * | 2019-02-27 | 2019-05-24 | 宁夏沙湖月食品有限公司 | A kind of coarse cereals moon cake and preparation method thereof |
| CN209768770U (en) * | 2019-03-21 | 2019-12-13 | 广州市来利洪饼业有限公司 | Moon cake |
| CN111066847A (en) * | 2019-12-30 | 2020-04-28 | 玛士撒拉（上海）医疗科技有限公司 | Low GI (glycemic index) moon cake suitable for diabetics and preparation method thereof |
| CN112931571A (en) * | 2021-03-10 | 2021-06-11 | 咀香园健康食品（中山）有限公司 | Mango and lotus paste moon cake and making method thereof |
-
2022
- 2022-01-07 CN CN202210014580.4A patent/CN114342976A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109793034A (en) * | 2019-02-27 | 2019-05-24 | 宁夏沙湖月食品有限公司 | A kind of coarse cereals moon cake and preparation method thereof |
| CN209768770U (en) * | 2019-03-21 | 2019-12-13 | 广州市来利洪饼业有限公司 | Moon cake |
| CN111066847A (en) * | 2019-12-30 | 2020-04-28 | 玛士撒拉（上海）医疗科技有限公司 | Low GI (glycemic index) moon cake suitable for diabetics and preparation method thereof |
| CN112931571A (en) * | 2021-03-10 | 2021-06-11 | 咀香园健康食品（中山）有限公司 | Mango and lotus paste moon cake and making method thereof |
Non-Patent Citations (1)
| Title |
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| 侯左荣: "桃山月饼的研制", 食品与机械, vol. 24, no. 3, pages 119 - 121 * |
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