CN116406690A

CN116406690A - Ham moon cake and preparation method thereof

Info

Publication number: CN116406690A
Application number: CN202111654956.XA
Authority: CN
Inventors: 邓声昱; 邓声朝
Original assignee: Longgonggui Food Co ltd Zhaoyang District Zhaotong City
Current assignee: Longgonggui Food Co ltd Zhaoyang District Zhaotong City
Priority date: 2021-12-30
Filing date: 2021-12-30
Publication date: 2023-07-11

Abstract

The invention discloses a ham moon cake and a preparation method thereof, wherein the ham moon cake comprises moon cake skin and moon cake stuffing, the moon cake stuffing is prepared from the following raw materials in parts by weight: 1-3 parts of edible lard, 15-20 parts of diced ham, 1-2.5 parts of honey, 1-3 parts of white granulated sugar, 15-20 parts of taro, 1-2 parts of sesame, 15-20 parts of mung bean paste and 0.1-0.3 part of edible salt; the proportion of diced ham, taro and green bean paste is 5:5:4. The technical scheme of the invention is beneficial to improving the taste and nutrition of the moon cake.

Description

Ham moon cake and preparation method thereof

Technical Field

The invention relates to the technical field of moon cakes, in particular to ham moon cakes and a preparation method of the ham moon cakes.

Background

Every mid-autumn festival, people usually eat the moon cake to celebrate reunions of relatives and friends. The moon cake is taken as a traditional food and is popular with people. With the development of society, the variety of food is increased, and the demands of people are also changed. The existing moon cakes are various, but many of the moon cakes cannot meet the requirements of people due to the fact that taste and nutrition cannot be achieved.

Disclosure of Invention

The invention mainly aims to provide a ham moon cake, which aims to improve the taste and enrich nutrition of the moon cake.

In order to achieve the purpose, the ham moon cake provided by the invention comprises moon cake skin and moon cake stuffing, wherein the moon cake stuffing is prepared from the following raw materials in parts by weight:

1-3 parts of edible lard, 15-20 parts of diced ham, 1-2.5 parts of honey, 1-3 parts of white granulated sugar, 15-20 parts of taro, 1-2 parts of sesame, 13-20 parts of mung bean paste and 0.1-0.3 part of edible salt;

the proportion of diced ham, taro and green bean paste is 5:5:4.

Optionally, the moon cake stuffing is prepared from the following raw materials in parts by weight:

1-2 parts of edible lard, 18-20 parts of diced ham, 1-2.5 parts of honey, 1-1.5 parts of white granulated sugar, 18-20 parts of taro, 1-2 parts of sesame, 13-18 parts of mung bean paste and 0.1-0.2 part of edible salt.

Optionally, the moon cake skin is prepared from the following raw materials in parts by weight:

70-75 parts of wheat flour, 2-4 parts of white granulated sugar, 6-7 parts of honey, 3-4 parts of drinking water, 0.05-0.15 part of ammonium bicarbonate, 3-5 parts of shredded ham, 3-5 parts of taro, 2-3 parts of tea oil and 0.1-0.2 part of edible salt, wherein the ratio of shredded ham to taro is 1:1.

The invention further provides a preparation method of the ham moon cake, which is used for preparing the ham moon cake, and comprises the following steps:

preparing materials: weighing ingredients of the crust according to the ingredients of the crust and the parts by weight of the ingredients of the crust for standby, and weighing ingredients of the stuffing according to the ingredients of the stuffing and the parts by weight of the ingredients of the stuffing for standby;

dough kneading: adding the weighed cake crust ingredients into a stirring dough mixer to prepare dough, and fermenting for 15 minutes;

preparing flour: preparing a plurality of single cake skin dough agents from the fermented dough according to preset components;

and (3) stuffing mixing: mixing the weighed stuffing materials in the stuffing material mixing container;

preparing stuffing: preparing the uniformly mixed stuffing into a single moon cake stuffing;

blank making cake: the prepared single cake crust flour agent and single moon cake stuffing agent are pressed into green cakes by a die;

and (5) baking, namely loading the green cakes into a baking oven for baking.

Optionally, the step of preparing the material comprises the preparation of diced ham, wherein the diced ham is prepared from diced ham, and the preparation process of the ham is as follows:

obtaining the hind legs of pigs;

the blood in the leg is extruded after multiple times of overturning, and the extrusion force is gradually increased;

smearing and curing the rear legs with salt according to a preset proportion;

after pickling for a preset period of time, overturning and extruding the rear legs for a plurality of times;

suspending the rear legs at a position where the rear legs are ventilated, dried and cool for half a year;

and (5) baking and cleaning, and steaming by using a steamer to obtain the ham.

Optionally, the step of overturning and extruding the rear leg for a plurality of times after the pickling for a preset period of time includes:

turning and extruding the pickled rear legs for at least three times;

the extrusion force after each overturning is gradually increased;

forming cracks on the extruded retreats;

and in the extrusion process, smearing honey and salt with preset proportions in a gap formed by extrusion.

Optionally, the step of kneading the dough includes:

each ingredient is obtained according to the proportion of the components;

making ham into dried meat floss, steaming fructus Colocasiae Esculentae, and mashing;

mixing white granulated sugar, honey, ammonium bicarbonate, tea oil, edible salt and drinking water, and uniformly stirring to obtain a mixed fluid;

fully and uniformly stirring the mixed fluid, the dried meat floss, the mashed taro and the wheat flour to obtain dough;

the dough was allowed to ferment for 15 minutes.

Optionally, the step of thoroughly and uniformly stirring the mixed fluid, the dried meat floss, the mashed taro and the wheat flour to obtain dough comprises the following steps:

fully and uniformly stirring the dried meat floss, the mashed taro and the wheat flour;

the mixed fluid is poured into the wheat flour added with the dried meat floss and the taro, and is stirred uniformly.

Optionally, the step of stuffing comprises:

each ingredient is obtained according to the proportion of the components;

parching semen Sesami;

mixing and stirring edible lard, honey, white granulated sugar, edible salt and sesame uniformly to obtain a mixture a;

steaming and mashing taro, and uniformly stirring the mashed taro, green bean paste and diced ham to obtain a mixture b;

and (3) mixing and stirring the mixture a and the mixture b uniformly to obtain a mixture c.

Optionally, after the step of mixing and stirring the mixture a and the mixture b uniformly to obtain the mixture c, the method further comprises:

the mixture c was stirred at low speed for 30-35 minutes and the temperature was controlled at 40-45 c to allow interaction between the mixtures c.

In the technical scheme of the invention, the taro and the mung bean paste are added into the moon cake, the taro (cooked) and the mung bean paste are all in powder (tiny particles), the ham Ding Baoguo is contained in the moon cake, and the taste is very powder after entering the mouth. The diced ham has certain chewing strength due to the good toughness of the air-dried meat, and is convenient to mix with the flavor of the mung bean paste and the taro in the chewing process. The vitamin C in the taro and the mung bean paste can well block the generation of N-nitroso compounds, is favorable for reducing the content of nitrite in the moon cake, and meanwhile, the moon cake is roasted (especially ham) and is easy to fire, and the taro and the mung bean paste can neutralize the fire gas brought by the roasting (ham), so that the moon cake is more nutritious and healthy.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings may be obtained according to the structures shown in these drawings without inventive effort for a person skilled in the art.

FIG. 1 is a schematic flow chart of an embodiment of a ham moon cake preparation method of the present invention;

FIG. 2 is a schematic flow chart of another embodiment of the ham moon cake preparation method of the present invention;

FIG. 3 is a schematic flow chart of a further embodiment of the ham moon cake preparation method of the present invention.

The achievement of the objects, functional features and advantages of the present invention will be further described with reference to the accompanying drawings, in conjunction with the embodiments.

Detailed Description

The following description of the embodiments of the present invention will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

It should be noted that all directional indicators (such as up, down, left, right, front, and rear … …) in the embodiments of the present invention are merely used to explain the relative positional relationship, movement, etc. between the components in a particular posture (as shown in the drawings), and if the particular posture is changed, the directional indicator is changed accordingly.

Furthermore, the description of "first," "second," etc. in this disclosure is for descriptive purposes only and is not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include at least one such feature. In addition, "and/or" throughout this document includes three schemes, taking a and/or B as an example, including a technical scheme, a technical scheme B, and a technical scheme that both a and B satisfy; in addition, the technical solutions of the embodiments may be combined with each other, but it is necessary to base that the technical solutions can be realized by those skilled in the art, and when the technical solutions are contradictory or cannot be realized, the combination of the technical solutions should be considered to be absent and not within the scope of protection claimed in the present invention.

The invention mainly provides a ham moon cake, which is prepared by a preparation method of the ham moon cake, and the main raw materials of the moon cake stuffing are designed into ham, taro and mung bean paste, so that the taste of the moon cake stuffing is both loose and bulked and chewy; in addition, ham (contains rich proteins, more than ten amino acids and vitamins), and taro (contains rich proteins, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamins C, B, saponins, etc.; the taro contains an immunoglobulin which can be absorbed by human body to produce immunoglobulin or antibody globulin and can raise the resistance of human body, so that it is considered that the taro can detoxify, can inhibit and eliminate carbuncle toxic pain of human body including cancer toxin, can be used for preventing and curing tumor and scrofula, and can be used for regulating acid-base balance of human body, producing the functions of beautifying face and blackening hair, also can be used for preventing and curing hyperchlorhydria, and can be used for reducing nitrate content in taro and vitamin E, so that it can be favorable for reducing nitrite content in the moon cake.

Referring to fig. 1 to 3, the ham moon cake ingredients and the preparation method of the ham moon cake will be mainly described below.

In the embodiment of the invention, the ham moon cake comprises moon cake skin and moon cake stuffing, wherein the moon cake stuffing is prepared from the following raw materials in parts by weight:

the proportion of diced ham, taro and green bean paste is 5:5:4.

Specifically, in this example, the taro (cooked) and the mung bean paste were both powdery (fine granular), and the ham Ding Baoguo contained therein, and after entering the mouth, had a very powdery texture. The diced ham has certain chewing strength due to the good toughness of the air-dried meat, and is convenient to mix with the flavor of the mung bean paste and the taro in the chewing process. The vitamin C in the taro and the mung bean paste can well block the generation of N-nitroso compounds, is favorable for reducing the content of nitrite in the moon cake, and meanwhile, the moon cake is roasted (especially ham) and is easy to fire, and the taro and the mung bean paste can neutralize the fire gas brought by the roasting (ham), so that the moon cake is more nutritious and healthy.

In some embodiments, to further enhance the interaction between the original mouthfeel and the nutritional ingredients.

The moon cake stuffing is prepared from the following raw materials in parts by weight:

The proportions of the respective raw materials may be varied, and the following examples are given.

Example 1

1 part of edible lard, 18 parts of diced ham, 1.5 parts of honey, 1 part of white granulated sugar, 18 parts of taro, 1.5 parts of sesame, 14.4 parts of mung bean paste and 0.1 part of edible salt.

Example two

2 parts of edible lard, 19 parts of diced ham, 2 parts of honey, 1.2 parts of white granulated sugar, 19 parts of taro, 1.5 parts of sesame, 15.2 parts of mung bean paste and 0.12 part of edible salt.

Example III

2 parts of edible lard, 20 parts of diced ham, 2 parts of honey, 1.2 parts of white granulated sugar, 20 parts of taro, 2 parts of sesame, 16 parts of mung bean paste and 0.15 part of edible salt.

In some schemes, in order to further improve the taste of the moon cake, the moon cake skin is made of the following raw materials in parts by weight:

By adding shredded ham and taro into the wheat flour, the taste between the moon cake skin and the moon cake stuffing is received, and the taste of the moon cake skin and the taste of the moon cake stuffing are easy to mix and blend when the moon cake skin and the moon cake stuffing are chewed together. By adding the honey and the tea oil into the moon cake skin, the moon cake skin is softer, more glutinous and more tough, has better taste alone and is beneficial to chewing together with moon cake stuffing. The moon cake skin has a plurality of raw material proportioning schemes, and the following is exemplified.

In a first embodiment of the present invention,

the moon cake skin is prepared from the following raw materials in parts by weight:

70 parts of wheat flour, 2 parts of white granulated sugar, 6 parts of honey, 3 parts of drinking water, 0.05 part of ammonium bicarbonate, 3 parts of shredded ham, 3 parts of taro, 2 parts of tea oil and 0.1 part of edible salt.

Example two

75 parts of wheat flour, 2.5 parts of white granulated sugar, 6.5 parts of honey, 3.5 parts of drinking water, 0.01 part of ammonium bicarbonate, 4 parts of shredded ham, 4 parts of taro, 2 parts of tea oil and 0.1 part of edible salt.

The invention further provides a preparation method of the ham moon cake, which is used for preparing the ham moon cake, and comprises the following steps of:

and (5) baking, namely loading the green cakes into a baking oven for baking.

Specifically, in this embodiment, taro is first washed and peeled, then steamed, cooled and mashed to form paste. Parching semen Sesami, parching, and cooling. The preparation process of the green bean paste comprises soaking mung beans for more than half an hour, placing the mung beans into a wall breaking machine, and heating and mincing the soaked mung beans into paste by the wall breaking machine.

Regarding the preparation of ham, the steps of preparing the materials include the preparation of diced ham, wherein the diced ham is prepared by dicing ham, and the preparation process of the ham is as follows:

obtaining the hind legs of pigs;

smearing and curing the rear legs with salt according to a preset proportion;

and (5) baking and cleaning, and steaming by using a steamer to obtain the ham.

Specifically, in this embodiment, blood in the rear leg is first squeezed out as much as possible by overturning and squeezing the blood in the rear leg multiple times. In some embodiments, in order to squeeze the blood clean as much as possible, the squeezing force is gradually increased, so that the blood (the blood possibly flowing out under natural suspension) in the leg meat can be effectively and gradually squeezed, the excessive water content is avoided, and the blood is easy to deteriorate. Meanwhile, the meat quality of the ham is better through the extrusion of blood. In the extrusion process, the rear legs are smeared and pickled with salt according to a preset proportion, so that the antibacterial capability of the rear legs is improved. After the pickling is carried out for a preset period of time, the rear legs are turned over and extruded for a plurality of times again, so that the meat quality of the rear legs is further optimized. Suspending the rear legs at a position where the rear legs are ventilated, dried and cool for half a year; and (5) baking and cleaning, and steaming by using a steamer to obtain the ham.

In some embodiments, in order to improve the meat quality of the rear leg and make the rear leg have a certain fruit fragrance, the step of overturning and squeezing the rear leg for a plurality of times after pickling for a preset period of time includes:

turning and extruding the pickled rear legs for at least three times;

the extrusion force after each overturning is gradually increased;

forming cracks on the extruded retreats;

Through the honey and the salt of preset proportion are smeared in the extruded meat seams in the re-extrusion process, the meat is prevented from being decomposed, and the original juice and flavor of the meat can be locked through the honey. During the weathering fermentation of the hind legs, organic reactions with the meat occur.

Regarding the manufacture of moon cake wrappers, the dough kneading step comprises the following steps:

each ingredient is obtained according to the proportion of the components;

the dough was allowed to ferment for 15 minutes.

Specifically, in the embodiment, the ham is made into dried meat floss, and the dried meat floss and the steamed and mashed taro can be well blended into flour to be blended with the flour. Wherein, in order to better evenly mix all ingredients of the moon cake skin. The step of fully and uniformly stirring the mixed fluid, the dried meat floss, the mashed taro and the wheat flour to obtain dough comprises the following steps of: fully and uniformly stirring the dried meat floss, the mashed taro and the wheat flour; the mixed fluid is poured into the wheat flour added with the dried meat floss and the taro, and is stirred uniformly.

In the embodiment, the shredded ham and the taro are added into the wheat flour, so that the taste between the moon cake skin and the moon cake stuffing is received, and the taste of the moon cake skin and the taste of the moon cake stuffing are easy to mix and blend when the moon cake skin and the moon cake stuffing are chewed together. By adding the honey and the tea oil into the moon cake skin, the moon cake skin is softer, more glutinous and more tough, has better taste alone and is beneficial to chewing together with moon cake stuffing.

In some embodiments, to increase the efficiency and effectiveness of the stuffing, the stuffing steps include:

each ingredient is obtained according to the proportion of the components;

parching semen Sesami;

Specifically, in this embodiment, in order to improve the taste of the moon cake filling, after the step of uniformly mixing and stirring the mixture a and the mixture b to obtain the mixture c, the method further includes: the mixture c was stirred at low speed for 30-35 minutes and the temperature was controlled at 40-45 c to allow interaction between the mixtures c.

The temperature is controlled at 40-45 ℃, so that the green bean paste and the taro can be more easily dispersed, and nutrition loss of moon cake stuffing cannot be influenced due to overhigh temperature. Meanwhile, in the temperature range, potential safety hazards cannot be caused, and in the stirring process, operators can adjust the stirring process at any time.

The foregoing description is only of the preferred embodiments of the present invention and is not intended to limit the scope of the invention, and all equivalent structural changes made by the description of the present invention and the accompanying drawings or direct/indirect application in other related technical fields are included in the scope of the invention.

Claims

1. The ham moon cake is characterized by comprising moon cake skin and moon cake stuffing, wherein the moon cake stuffing is prepared from the following raw materials in parts by weight:

the proportion of diced ham, taro and green bean paste is 5:5:4.

2. The ham moon cake according to claim 1, wherein the moon cake stuffing is prepared from the following raw materials in parts by weight:

3. The ham moon cake according to claim 2, wherein the moon cake skin is made from the following raw materials in parts by weight:

4. A method for preparing a ham moon cake according to any one of claims 1 to 3, comprising the steps of:

dough kneading: adding the weighed cake crust ingredients into a stirring dough mixer to prepare dough, and carrying out fermentation for at least 15 minutes;

and (5) baking, namely loading the green cakes into a baking oven for baking.

5. The method for preparing the ham moon cake according to claim 4, wherein the step of preparing materials comprises the preparation of diced ham, wherein the diced ham is prepared by dicing ham, and the preparation process of the ham is as follows:

obtaining the hind legs of pigs;

smearing and curing the rear legs with salt according to a preset proportion;

and (5) baking and cleaning, and steaming by using a steamer to obtain the ham.

6. The method for preparing the ham moon cake according to claim 5, wherein the step of overturning and extruding the rear legs a plurality of times after the pickling for a preset period of time comprises:

turning and extruding the pickled rear legs for at least three times;

the extrusion force after each overturning is gradually increased;

forming cracks on the extruded retreats;

7. The method for preparing ham moon cakes according to claim 4, wherein the step of kneading dough comprises:

each ingredient is obtained according to the proportion of the components;

the dough was allowed to ferment for 15 minutes.

8. The method for preparing a ham moon cake according to claim 7, wherein the step of sufficiently and uniformly stirring the mixed fluid, the dried meat floss, the mashed taro and the wheat flour to obtain a dough comprises:

9. The ham moon cake according to claim 4, wherein the step of stuffing comprises:

each ingredient is obtained according to the proportion of the components;

parching semen Sesami;

10. The method for preparing ham moon cakes according to claim 9, wherein after the step of uniformly mixing and stirring the mixture a and the mixture b to obtain the mixture c, the method further comprises the steps of: