CN115088746A - Preparation process of abalone juice flowing moon cake - Google Patents
Preparation process of abalone juice flowing moon cake Download PDFInfo
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- CN115088746A CN115088746A CN202210710986.6A CN202210710986A CN115088746A CN 115088746 A CN115088746 A CN 115088746A CN 202210710986 A CN202210710986 A CN 202210710986A CN 115088746 A CN115088746 A CN 115088746A
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
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- 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)
- Botany (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation process of abalone juice flowing moon cake, which is characterized by comprising the following steps of S1, making a skin material; s2, stuffing filling: s21, making stuffing of the flowing core; s22, making middle stuffing; s3, molding; and S4, baking. The invention aims to overcome the defects in the prior art and provides the preparation process of the abalone juice flowing core moon cake, which has the advantages of simple process, convenience in preparation, delicious taste and delicate and smooth mouthfeel.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation process of abalone juice flowing core moon cakes.
Background
At present, most of the traditional moon cake wrappers are made of flour as a main material, so that people can feel full easily after eating the moon cake wrappers, and the eating mouthfeel is poor; in addition, in order to meet the taste of consumers at present, various moon cakes with novel tastes and unique appearances are more and more, particularly, the moon cakes with the stuffing flowing in the center, which are exploded at present, are deeply loved by the consumers due to novel taste experience, mellow stuffing and smooth mouth feel, however, the moon cakes are easy to solidify and harden part of the stuffing in the moon cakes in the baking and making process, the flowability is poor, the mouthfeel is also poor, and the stuffing flowing in the moon cakes is easier to overflow out through the moon cake skin, so that the appearance of the moon cakes is seriously influenced.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the preparation process of the abalone juice flowing moon cake, which has the advantages of simple process, convenient preparation, delicious taste and fine and smooth mouthfeel
In order to achieve the purpose, the invention adopts the following scheme:
a preparation process of abalone juice flowing heart moon cake is characterized by comprising the following steps:
s1, making leather
Uniformly mixing mung bean paste stuffing, trehalose, butter and edible pigment to prepare a light green skin material;
s2, stuffing
S21, preparing stuffing of the flowing core: dividing the low-sugar lotus paste into small blocks with proper size, kneading the small blocks into a circle, pressing holes in the low-sugar lotus paste after the circle is kneaded, putting core-flowing stuffing into the holes, closing the holes to obtain core-flowing stuffing;
s22, making the stuffing: dividing the light green skin material in the step S1 into small blocks with proper size, kneading the small blocks into circles, tabletting the light green skin material after kneading, putting the stuffing with the core in the step S21 into the light green skin material tablets, and closing up to obtain bottle blanks;
s3, molding
Feeding the bottle blank obtained in the step S2 into a forming machine to form patterns and shapes to obtain a semi-finished product;
s4, baking
And (4) placing the semi-finished product in the step S3 into a baking furnace at the temperature of 160-.
As another improvement of the preparation process of the abalone juice flowing core moon cake, the flowing core stuffing comprises the following components in parts by weight: 20-25 parts of pig bones, 2-5 parts of dried mushrooms, 25-40 parts of abalone, 1-3 parts of spices, 2-5 parts of edible salt and 0.1-0.3 part of edible essence.
The abalone in the invention is fresh abalone.
As another improvement of the preparation process of the abalone juice flowing core moon cake, the flowing core stuffing is prepared by weighing the materials according to the formula by the following method, sequentially adding pork, dried mushroom, abalone, spices, edible salt and edible essence into a jacketed pan, decocting for 3-4 hours or decocting the rest 1/2 of soup, putting the meat and the soup into a colloid mill, grinding into slurry, filtering and cooling.
As another improvement of the preparation process of the abalone juice flowing core moon cake, the spices are one or a mixture of more than two of nardostachys chinensis, clove, star anise, fennel, tsaoko amomum fruit, kaempferia galangal, lysimachia christinae hance, lysimachia sikokiana, cardamom, cassia bark, long pepper, liquorice, angelica dahurica, lemongrass, amomum tsao-ko, elecampane, dried orange peel, galangal, coriander seed, ligusticum wallichii, myrcia and thyme.
As another improvement of the preparation process of the abalone sauce flowing core moon cake, the edible essence is one of anise oil, cinnamon oil, orange oil, lemon oil and citrus oil.
As another improvement of the preparation process of the abalone juice flowing core moon cake, the light green skin material in the step S1 comprises the following components in parts by weight: 20-50 parts of mung bean paste stuffing, 5-8 parts of trehalose, 1-3 parts of butter and 0.1-0.3 part of edible pigment.
As another improvement of the preparation process of the abalone juice flowing core moon cake, the edible pigment is gardenia yellow or gardenia blue.
As another improvement of the preparation process of the abalone juice flowing core moon cake, the mung bean paste stuffing comprises, by weight, 10-30 parts of white granulated sugar, 50-90 parts of white kidney bean, 60-200 parts of peeled mung bean, 100 parts of water, 150 parts of organic acid and 5-15 parts of vegetable oil.
As another improvement of the preparation process of the abalone sauce heart-flowing moon cake, the preparation method further comprises the following steps of S5, cooling and inner wrapping: and cooling the discharged product in a cooling room for 18-25 minutes, mechanically packaging, and checking the air tightness to obtain an independently packaged finished product.
As another improvement of the preparation process of the abalone juice flowing core moon cake, the preparation process further comprises the following steps of S6: and (5) putting the independently packaged finished products in the step S5 into an outer box, and boxing.
In summary, compared with the prior art, the invention has the beneficial effects that:
firstly, the meat of the abalone in the stuffing for flowing core of the invention is tender and smooth, the taste is extremely delicious and is not comparable to other seafood, which is called as the crown of seafood treasure, and the invention is called as the theory of one bite of abalone and one bite of gold. The abalone is rich in nutritive value, contains more than twenty kinds of amino acids and globulin, and each hundred grams of fresh abalone meat contains 23.4 grams of protein, 3.4 grams of fat, 32 milligrams of inorganic salt calcium and 3.0 milligrams of inorganic salt calcium, and iron and also contains equivalent amounts of iodine, zinc, phosphorus, vitamin A, B1 and the like. D, the natural wild original taste instant abalone has better retained nutritive value than dried abalone. The method for preparing dried abalone and the cooking method must lose a large amount of valuable elements and lose the original taste and function. The abalone is considered by the traditional Chinese medicine to have the effects of nourishing yin, tonifying, quenching thirst and treating stranguria, is a sea product which is tonifying but not dry, and has no side effects of toothache, nosebleed and the like after being eaten. Abalone contains not only very abundant proteins, but also a lot of nutrient elements necessary for human body, such as calcium, iron, iodine, vitamin a and the like.
The abalone sauce is prepared by decocting high-quality abalones serving as raw materials, the essence of the abalones is fully concentrated in the sauce, and the abalones can enjoy the delicious taste of the abalones while eating the moon cake.
The product of the invention fully embodies the delicious taste of the abalone in color, smell and taste. The pork bone, the dried mushroom and the spices are adopted as auxiliary materials, so that the flavor and the quality of the product can be guaranteed, and consumers can eat the product with real price.
Secondly, the coating is made of mung bean paste stuffing, trehalose, butter and edible pigment, so that the color of the product is light green, visual impact is brought to people, and most of moon cakes in the market are yellow. Secondly, the moon cake adopts various fruit colors of fruits, and the moon cake is light green, so that people can enjoy fresh and pleasant enjoyment, and consumers can have different visual feelings in sense.
Thirdly, the taste of the product is salty, slightly sweet and salty, which is acceptable by most people, and the fresh and fragrant taste of abalone juice is matched, so that the enjoyment of eating abalone is brought to people.
And fourthly, secondary stuffing wrapping is adopted in the stuffing wrapping process, so that the stuffing with a flowing core is effectively prevented from overflowing, and the flowing core state in the stuffing is more motivated by people.
Detailed Description
The above and further features and advantages of the present invention are described in more detail below.
Example 1
A preparation process of abalone juice flowing moon cake comprises the following steps:
s1, making leather
Uniformly mixing 20 parts of mung bean paste stuffing, 5 parts of trehalose, 1 part of butter and 0.1 part of edible pigment to prepare a light green skin material;
the edible pigment is gardenia yellow.
The mung bean paste stuffing comprises, by weight, 10 parts of white granulated sugar, 50 parts of white kidney beans, 60 parts of peeled mung beans, 100 parts of water and 5 parts of vegetable oil.
S2 stuffing
S21, preparing stuffing of the flowing core: dividing the low-sugar lotus paste into small pieces with proper size, kneading the small pieces into circles, pressing holes in the kneaded low-sugar lotus paste, adding core flowing stuffing, and closing the holes to obtain core flowing stuffing;
wherein the core-flowing stuffing comprises the following components in parts by weight: 20 parts of pig bones, 2 parts of dried mushrooms, 25-40 parts of abalones, 1 part of spices, 2 parts of edible salt and 0.1 part of edible essence. The stuffing is prepared by weighing the materials according to the formula, sequentially adding pork, dried mushroom, abalone, spices, edible salt and edible essence into a jacketed pan, decocting for 3 hours or decocting the rest 1/2 soup, turning off the fire, putting the meat and the soup into a colloid mill, grinding into slurry, filtering and cooling.
S22, making the stuffing: dividing the light green skin material in the step S1 into small blocks with proper size, kneading the small blocks into a circle, tabletting the light green skin material after kneading into a circle, putting the stuffing in the step S21 into the light green skin material tablet, and closing up to obtain a bottle blank;
s3, molding
Sending the bottle blank in the step S2 into a forming machine to form patterns and shapes to obtain a semi-finished product;
s4, baking
And (5) putting the semi-finished product in the step S3 into a baking furnace, baking for 10 minutes at the temperature of 160 ℃, taking out, cooling, sweeping egg liquid, then putting into the baking furnace again at the temperature of 190 ℃, baking for 12 minutes, and discharging.
Example 2
A preparation process of abalone juice flowing heart moon cake comprises the following steps:
s1, making leather
Uniformly mixing 50 parts of mung bean paste stuffing, 8 parts of trehalose, 3 parts of butter and 0.3 part of edible pigment to prepare a light green skin material;
the edible pigment is gardenia blue.
The mung bean paste stuffing comprises, by weight, 30 parts of white granulated sugar, 90 parts of white kidney beans, 200 parts of peeled mung beans, 150 parts of water and 15 parts of vegetable oil.
S2, stuffing
S21, preparing stuffing of the flowing core: dividing the low-sugar lotus paste into small blocks with proper size, kneading the small blocks into a circle, pressing holes in the low-sugar lotus paste after the circle is kneaded, putting core-flowing stuffing into the holes, closing the holes to obtain core-flowing stuffing;
wherein the core-flowing stuffing comprises the following components in parts by weight: 25 parts of pig bones, 5 parts of dried mushrooms, 40 parts of abalone, 3 parts of spices, 5 parts of edible salt and 0.3 part of edible essence. The stuffing is prepared by weighing the materials according to the formula, sequentially adding pork, dried mushroom, abalone, spices, edible salt and edible essence into a jacketed pan, decocting for 4 hours or decocting the rest 1/2 of soup, putting the meat and the soup into a colloid mill, grinding into slurry, filtering and cooling.
S22, making the stuffing: dividing the light green skin material in the step S1 into small blocks with proper size, kneading the small blocks into a circle, tabletting the light green skin material after kneading into a circle, putting the stuffing in the step S21 into the light green skin material tablet, and closing up to obtain a bottle blank;
s3, molding
Feeding the bottle blank obtained in the step S2 into a forming machine to form patterns and shapes to obtain a semi-finished product;
s4, baking
And (5) putting the semi-finished product in the step S3 into a baking furnace, baking for 8 minutes at the temperature of 190 ℃, taking out, cooling, sweeping egg liquid, then putting into the baking furnace again at the temperature of 160 ℃, baking for 12 minutes, and discharging.
S5, cooling and packaging
And cooling the discharged product in a cooling chamber for about 25 minutes, packaging the product by a machine, and then checking the air tightness to obtain an independently packaged finished product.
S6, outer packaging: and (5) putting the independently packaged finished products in the step S5 into an outer box, and boxing.
Example 3
A preparation process of abalone juice flowing heart moon cake comprises the following steps:
s1, manufacturing leather
Uniformly mixing 35 parts of mung bean paste stuffing, 6 parts of trehalose, 2 parts of butter and 0.2 part of edible pigment to prepare a light green coating;
the edible pigment is gardenia yellow or gardenia blue.
The mung bean paste stuffing comprises, by weight, 20 parts of white granulated sugar, 70 parts of white kidney beans, 130 parts of peeled mung beans, 120 parts of water and 10 parts of vegetable oil.
S2 stuffing
S21, preparing the stuffing of the flowing core: dividing the low-sugar lotus paste into small blocks with proper size, kneading the small blocks into a circle, pressing holes in the low-sugar lotus paste after the circle is kneaded, putting core-flowing stuffing into the holes, closing the holes to obtain core-flowing stuffing;
wherein the stuffing comprises the following components in parts by weight: 22 parts of pig bones, 3 parts of dried mushrooms, 35 parts of abalones, 2 parts of spices, 3 parts of edible salt and 0.2 part of edible essence. The stuffing is prepared by weighing the materials according to the formula, sequentially adding pork, dried mushroom, abalone, spices, edible salt and edible essence into a jacketed pan, decocting for 3-4 hours or decocting the rest 1/2 soup, putting the meat and the soup into a colloid mill, grinding into slurry, filtering and cooling.
S22, making the stuffing: dividing the light green skin material in the step S1 into small blocks with proper size, kneading the small blocks into a circle, tabletting the light green skin material after kneading into a circle, putting the stuffing in the step S21 into the light green skin material tablet, and closing up to obtain a bottle blank;
s3, molding
Feeding the bottle blank obtained in the step S2 into a forming machine to form patterns and shapes to obtain a semi-finished product;
s4, baking
And (5) putting the semi-finished product in the step S3 into a baking oven, baking for 10 minutes at the temperature of 180 ℃, taking out, cooling, sweeping egg liquid, then putting into the baking oven again at the temperature of 170 ℃, baking for 16 minutes, and discharging.
S5, cooling and packaging
And cooling the discharged product in a cooling chamber for about 20 minutes, packaging the product by a machine, and then checking the air tightness to obtain an independently packaged finished product.
S6, outer packaging: and (6) putting the independently packaged finished products in the step S5 into an outer box and boxing.
Example 4
A preparation process of abalone juice flowing heart moon cake comprises the following steps:
s1, making leather
Uniformly mixing 50 parts of mung bean paste stuffing, 5 parts of trehalose, 1 part of butter and 0.1 part of edible pigment to prepare a light green coating;
the edible pigment is gardenia yellow.
The mung bean paste stuffing comprises, by weight, 10 parts of white granulated sugar, 50 parts of white kidney beans, 200 parts of peeled mung beans, 100 parts of water and 5 parts of vegetable oil.
S2, stuffing
S21, preparing the stuffing of the flowing core: dividing the low-sugar lotus paste into small blocks with proper size, kneading the small blocks into a circle, pressing holes in the low-sugar lotus paste after the circle is kneaded, putting core-flowing stuffing into the holes, closing the holes to obtain core-flowing stuffing;
wherein the core-flowing stuffing comprises the following components in parts by weight: 20 parts of pig bones, 5 parts of dried mushrooms, 40 parts of abalone, 1 part of spices, 2 parts of edible salt and 0.1 part of edible essence. The stuffing is prepared by weighing the materials according to the formula by the following method, sequentially adding pork, dried mushroom, abalone, spices, edible salt and edible essence into a jacketed pan, decocting for 4 hours or decocting the rest 1/2 of soup, putting the meat and the soup into a colloid mill, grinding into slurry, filtering and cooling.
The spice is cassia bark.
The edible essence is fennel oil.
S22, making the stuffing: dividing the light green skin material in the step S1 into small blocks with proper size, kneading the small blocks into a circle, tabletting the light green skin material after kneading into a circle, putting the stuffing in the step S21 into the light green skin material tablet, and closing up to obtain a bottle blank;
s3, molding
Sending the bottle blank in the step S2 into a forming machine to form patterns and shapes to obtain a semi-finished product;
s4, baking
And (5) putting the semi-finished product in the step S3 into a baking furnace, baking for 9 minutes at the temperature of 170 ℃, taking out, cooling, sweeping egg liquid, then putting into the baking furnace again at the temperature of 180 ℃, baking for 15 minutes, and discharging.
S5, cooling and packaging
And cooling the discharged product in a cooling room for about 22 minutes, carrying out machine packaging, and then checking the air tightness to obtain an independently packaged finished product.
S6, outer packaging: and (5) putting the independently packaged finished products in the step S5 into an outer box, and boxing.
Effect evaluation and Performance detection
Sensory test:
100 volunteers are selected, and referring to GB/T19855-.
TABLE 1 abalone juice flowing moon cake sensory evaluation standard
Table 2 examples 1-4 sensory evaluation results of abalone juice bonbon moon cakes
As can be seen from Table 2, the sensory evaluation scores of the abalone juice heart moon cakes of examples 1 to 4 were all higher than 95, which indicates that the practice is carried out
The sensory effect of the abalone juice flowing heart moon cakes in the examples 1 to 4 is obtained by the cooperation of the components, the mixture ratio and the proper preparation process. The color, the shape and the flavor of the product meet the expected requirements, and the flavor and the characteristics of the raw materials are well reserved.
The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are given by way of illustration of the principles of the present invention, but that various changes and modifications may be made without departing from the spirit and scope of the invention, and such changes and modifications are within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A preparation process of abalone juice flowing heart moon cake is characterized by comprising the following steps:
s1, making leather
Uniformly mixing mung bean paste stuffing, trehalose, butter and edible pigment to prepare a light green skin material;
s2 stuffing
S21, preparing stuffing of the flowing core: dividing the low-sugar lotus paste into small blocks with proper size, kneading the small blocks into a circle, pressing holes in the low-sugar lotus paste after the circle is kneaded, putting core-flowing stuffing into the holes, closing the holes to obtain core-flowing stuffing;
s22, making the stuffing: dividing the light green skin material in the step S1 into small blocks with proper size, kneading the small blocks into a circle, tabletting the light green skin material after kneading into a circle, putting the stuffing in the step S21 into the light green skin material tablet, and closing up to obtain a bottle blank;
s3, molding
Sending the bottle blank in the step S2 into a forming machine to form patterns and shapes to obtain a semi-finished product;
s4, baking:
and (4) placing the semi-finished product in the step S3 into a baking furnace at the temperature of 160-.
2. The preparation process of the abalone juice flowing core moon cake according to claim 1, wherein the flowing core stuffing comprises the following components in parts by weight: 20-25 parts of pig bones, 2-5 parts of dried mushrooms, 25-40 parts of abalone, 1-3 parts of spices, 2-5 parts of edible salt and 0.1-0.3 part of edible essence.
3. The preparation process of the abalone juice flowing core moon cake as claimed in claim 2, wherein the flowing core stuffing is prepared by weighing the materials according to a formula by the following method, sequentially adding pork, dried mushrooms, abalone, spices, edible salt and edible essence in a jacketed pan, decocting for 3-4 hours or turning off the fire for decocting the residual 1/2 soup, putting the meat and the soup together into a colloid mill, grinding into slurry, filtering and cooling.
4. The preparation process of the abalone juice flowing heart moon cake according to claim 1 or 2, wherein the spices are one or a mixture of two or more of nardostachys chinensis, clove, star anise, fennel, tsaoko cardamon, amomum villosum, kaempferia galangal, lysimachia foenum-graecum, lysimachia sikokiana, cardamom, cassia bark, piper longum, liquorice, angelica dahurica, lemongrass, amomum tsao-ko, costus root, dried orange peel, galangal, coriander seeds, ligusticum wallichii, bay leaves and thyme.
5. The preparation process of the abalone juice flowing heart moon cake according to claim 1 or 2, wherein the edible essence is one of anise oil, cinnamon oil, orange oil, lemon oil and citrus oil.
6. The preparation process of the abalone juice flowing heart moon cake according to claim 1, wherein the light green skin material in the step S1 comprises the following components in parts by weight: 20-50 parts of mung bean paste stuffing, 5-8 parts of trehalose, 1-3 parts of butter and 0.1-0.3 part of edible pigment.
7. The preparation process of the abalone juice flowing heart moon cake according to claim 6, wherein the edible pigment is gardenia yellow or gardenia blue.
8. The preparation process of the abalone juice flowing heart moon cake as claimed in claim 1, wherein the mung bean paste stuffing comprises, by weight, 10-30 parts of white granulated sugar, 50-90 parts of white kidney bean, 60-200 parts of peeled mung bean, 100 parts of water and 150 parts of vegetable oil.
9. The preparation process of the abalone juice flowing heart moon cake according to claim 1, further comprising the steps of S5, cooling, and internally wrapping: and cooling the discharged product in a cooling chamber for 18-25 minutes, packaging by a machine, and then checking the air tightness to obtain an independently packaged finished product.
10. The preparation process of the abalone juice flowing heart moon cake according to claim 9, further comprising the steps of S6 and outer packaging: and (5) putting the independently packaged finished products in the step S5 into an outer box, and boxing.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116369352A (en) * | 2022-10-09 | 2023-07-04 | 安徽斛生记生物科技有限公司 | Dendrobium Liuxin crisp and preparation method thereof |
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