CN103734224A - Poria cocos mooncake and manufacturing method thereof - Google Patents
Poria cocos mooncake and manufacturing method thereof Download PDFInfo
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- CN103734224A CN103734224A CN201310582762.2A CN201310582762A CN103734224A CN 103734224 A CN103734224 A CN 103734224A CN 201310582762 A CN201310582762 A CN 201310582762A CN 103734224 A CN103734224 A CN 103734224A
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Abstract
The invention provides a poria cocos mooncake and a manufacturing method thereof. Fillings of the poria cocos mooncake comprise the first filling including one or more of nutlets, peanuts and beans and the second filling including poria cocos and water chestnut powder, and the fillings of the mooncake comprises, by weight, 50-60 parts of the first filling and 40-50 parts of second filling. The raw materials of the mooncake skin of the poria cocos mooncake include flour, syrup, vegetable oil and water containing soda, and the raw materials of the syrup comprise 100g of honey, 20g of white granulated sugar, 2g of pineapple juice, 2g of white rice vinegar and 5g of purified water. The raw materials of the poria cocos mooncake are natural, the poria cocos mooncake is pure in taste and rich in nutrition, meanwhile, the manufacturing process is simple, and the nutritional ingredients of the raw materials are effectively kept.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of Poria cocos moon cake and preparation method thereof.
Background technology
Moon cake is Chinese traditional food, the current most important food and gift in the Mid-autumn Festival that become.Along with improving constantly of people's living standard, there is huge variation in people's diet structure and eating habit, especially festive occasion high heat, high protein, intake higher fatty acid and meticulous food increase greatly, and the intake of dietary fiber reduces relatively, ignored the balance of diet nutritional, be easily stomach energy hyperactivity of fire, be unfavorable for the health of health.
Summary of the invention
The object of the present invention is to provide a kind of raw material natural, pure taste, nutritious Poria cocos moon cake.
For achieving the above object, the invention provides a kind of Poria cocos moon cake, it is characterized in that, the fillings of described Poria cocos moon cake is: one or more that fillings one is kernel, peanut, beans, and fillings two is Poria cocos and water chestnut starch; Described fillings one is 50-60 weight portion, and described fillings two is 40-50 weight portion; The raw material of the moon cake wrapper of described Poria cocos moon cake is configured to flour, syrup, vegetable oil and buck, and the raw material of described syrup is configured to 100g honey, 20g white granulated sugar, pineapple juice 2g, 2g white rice vinegar and pure water 5g.Syrup taste of the present invention is mellow, also more easily colouring.
The weight ratio of described Poria cocos and water chestnut starch is 8-16:12-24.
The weight ratio of described flour, syrup, vegetable oil and buck is 100:15:22:1.6-1.8.
The preparation method of described syrup is, after white granulated sugar and poach are opened, adds honey, pineapple juice and white rice vinegar to turn moderate heat infusion 30-50 minute, until have texture to flow to dry in the air cool.
Described Poria cocos is powdered for shattering after dry.
The present invention also protects a kind of preparation method of Poria cocos moon cake, comprises the steps,
(1) moon cake fillings preparation: prepared by fillings one: one or more of kernel, peanut, beans (can equivalent, also can any amount collocation) are put into pressure cooker and add appropriate poach to crisp rotten, take out and also blended into mud shape, pour into again in frying pan, with medium and small fire, limit heating edge is stirred steam is distributed, and when it, to become mud dense when thick, pour vegetable oil into, continue to stir-fry, fry extremely and receive while doing some again, pour enough white granulated sugars into, continue to stir-fry, until it is agglomerating in pot; Prepared by fillings two: after Poria cocos is dry, shatter powderedly, be mixed to get fillings two with water chestnut starch; After being mixed with fillings two, fillings one obtains moon cake fillings;
(2) syrup preparation: add honey, pineapple juice and white rice vinegar to turn moderate heat infusion 30-50 minute after white granulated sugar and poach are opened, until there is the texture cool syrup that obtains that dries in the air that flows;
(3) by step (two) gained syrup and buck and even, add vegetable oil to mix thoroughly, then add 1/3 flour and even; Shelve lax 90-120 minute;
(2) the cake skin having relaxed is slightly rubbed with the hands several under, dough is had after certain toughness, then wraps step () gained moon cake fillings; Described cake skin and fillings weight ratio are 2: 8 or 3: 7;
(3) after moulding, first at surface sprinkling, first moistening, just can enter stove;
(4) brush egg water proportioning: shell egg of three yolk, break up filtration.
(5) with getting angry 220 ℃, lower fiery 160 ℃ are first toasted 7-8 minute, come out of the stove slightly cooling, and brush egg liquid, enters stove roasting 7-8 minute again, then brush egg liquid one time, roasting 4-5 minute;
(6) moon cake of coming out of the stove, more vegetable oil in surface brush, cooling at once.Oven-fresh moon cake, now surface has 170 ℃, vegetable oil in surface brush at once, that covers with paint or varnish is more, can be penetrated in moon cake, makes fillings have leeway to absorb.
Kernel of the present invention can be almond, walnut kernel, can also be apple, pears etc.
Beans of the present invention can be red bean, black soya bean, cow gram, soybean etc.
Buck (Jian Shui) people that the present invention is using are according to vegetation ash composition and principle, with potash and sodium carbonate, as main component, then be aided with carbonate or polymeric phosphate, formulated alkaline mixt, same with plant ash a conduit made of long bamboo water in function, therefore be still called Jian Shui.If be only made into Jian Shui with potash and sodium carbonate, character is very unstable, easily loses efficacy rotten while storing for a long time.General 10% phosphate or the polymeric phosphate of all adding, blocks power to improve water-retaining property, viscoplasticity, soda acid resiliency and metal.
Add the object of Jian Shui to have four:
The one, in and the acid in invert syrup, prevent that moon cake from producing tart flavour and affect taste, mouthfeel;
Two, control the speed of oil return, regulate the soft and soggy hardness of cake;
Three, be that moon cake cake skin alkalescence is increased, be conducive to moon cake painted, alkalescence is higher, and moon cake wrapper is got over easy coloring;
Four, to be Jian Shui carry out neutralization reaction with acid produces certain carbon dioxide, has promoted the appropriateness of moon cake to expand, and makes moon cake cake skin mouthfeel more loose indeformable again.
Plant ash Jian Shui soaks one for add water boil with plant ash, gets supernatant and obtains alkaline solution, and pH value is 12.6, and the main component of plant ash is potash and sodium carbonate.
Manufacture craft of the present invention is simple, has effectively retained raw-material nutritional labeling.
Poria cocos, is again smilax, thorn umbellate pore furgus, siphon etc., nature and flavor: sweet light, flat.There is heat-clearing, removing toxic substances, the effect of dehumidifying.
Water chestnut mouthfeel is sweet crisp, nutritious, contains protein, fat, crude fibre, carrotene, Cobastab, vitamin C, iron, calcium and carbohydrate, quenches the thirst, helps digestion, antipyretic function.Share with Poria cocos, make mouthfeel more sweet and heal up; While is the same with Poria cocos, all belongs to the food of heat-clearing.
The specific embodiment
Describe embodiments of the invention below in detail, the example of described embodiment is intended to for explaining the present invention, and can not be interpreted as limitation of the present invention.Unreceipted concrete technology or condition person in embodiment, according to the described technology of the document in this area or condition or carry out according to product description.The unreceipted person of production firm of agents useful for same or instrument, being can be by the conventional products of commercial acquisition.
Embodiment 1: the preparation of Poria cocos moon cake
(1) moon cake fillings preparation: shatter powderedly after Poria cocos is dry, be mixed to get fillings two with water chestnut starch; Fillings one is processed: kernel, peanut, red bean (three's equivalent) are put into pressure cooker and add appropriate poach to crisp rotten, take out and blended into mud shape, then pouring in frying pan, with medium and small fire, limit heating edge is stirred steam is distributed, when it, to become mud dense when thick, pours vegetable oil into, continues to stir-fry, fry extremely again and receive while doing some, pour enough white granulated sugars into, continue to stir-fry, until it is agglomerating in pot; After being mixed with fillings one 55.8 weight portions, fillings two (Poria cocos 17 and water chestnut starch 27.2) weight portion obtains moon cake fillings;
(2) syrup preparation: add honey, pineapple juice and white rice vinegar to turn moderate heat infusion 30-50 minute after white granulated sugar and poach are opened, until there is the texture cool syrup that obtains that dries in the air that flows; Wherein each composition consumption is respectively 100g honey, 20g white granulated sugar, pineapple juice 2g, 2g white rice vinegar and pure water 5g
(3) by step (two) gained syrup and buck and even, add vegetable oil to mix thoroughly, then add 1/3 flour and even; Shelve lax 90-120 minute;
(2) the cake skin having relaxed is slightly rubbed with the hands several under, dough is had after certain toughness, then wraps step () gained moon cake fillings; Described cake skin and fillings weight ratio are 2: 8 or 3: 7;
(3) after moulding, first at surface sprinkling, first moistening, just can enter stove;
(4) brush egg water proportioning: shell egg of three yolk, break up filtration.
(5) with getting angry 220 ℃, lower fiery 160 ℃ are first toasted 7-8 minute, come out of the stove slightly cooling, and brush egg liquid, enters stove roasting 7-8 minute again, then brush egg liquid one time, roasting 4-5 minute;
(6) moon cake of coming out of the stove, now surface has 170 ℃, vegetable oil in surface brush at once, that covers with paint or varnish is more, can be penetrated in moon cake, makes fillings have leeway to absorb.
Preparation-obtained moon cake outward appearance is beautiful, and mouthfeel is good.
Embodiment 2: the preparation of Poria cocos moon cake
(1) moon cake fillings preparation: shatter powderedly after Poria cocos is dry, be mixed to get fillings two with water chestnut starch; Fillings one is processed: kernel, red bean, cow gram (three's equivalent) are put into pressure cooker and add appropriate poach to crisp rotten, take out and blended into mud shape, then pouring in frying pan, with medium and small fire, limit heating edge is stirred steam is distributed, when it, to become mud dense when thick, pours vegetable oil into, continues to stir-fry, fry extremely again and receive while doing some, pour enough white granulated sugars into, continue to stir-fry, until it is agglomerating in pot; After being mixed with fillings one 52 weight portions, fillings two (Poria cocos 18 and water chestnut starch 30) weight portion obtains moon cake fillings;
(2) syrup preparation: add honey, pineapple juice and white rice vinegar to turn little fiery infusion 30-50 minute after white granulated sugar and poach are opened, until there is the texture cool syrup that obtains that dries in the air that flows;
(3) by step (two) gained syrup and buck and even, add vegetable oil to mix thoroughly, then add 1/3 flour and even; Shelve lax 90-120 minute;
(2) the cake skin having relaxed is slightly rubbed with the hands several under, dough is had after certain toughness, then wraps step () gained moon cake fillings; Described cake skin and fillings weight ratio are 2: 8 or 3: 7;
(3) after moulding, first at surface sprinkling, first moistening, just can enter stove;
(4) brush egg water proportioning: shell egg of three yolk, break up filtration.
(5) with getting angry 220 ℃, lower fiery 160 ℃ are first toasted 7-8 minute, come out of the stove slightly cooling, and brush egg liquid, enters stove roasting 7-8 minute again, then brush egg liquid one time, roasting 4-5 minute;
(6) moon cake of coming out of the stove, now surface has 170 ℃, vegetable oil in surface brush at once, that covers with paint or varnish is more, can be penetrated in moon cake, makes fillings have leeway to absorb.
Preparation-obtained moon cake outward appearance is beautiful, and mouthfeel is good.
Embodiment 3: the preparation of Poria cocos moon cake
(1) moon cake fillings preparation: shatter powderedly after Poria cocos is dry, be mixed to get fillings two with water chestnut starch; Fillings one is processed: kernel, red bean, black soya bean (three's equivalent) are put into pressure cooker and add appropriate poach to crisp rotten, take out and blended into mud shape, then pouring in frying pan, with medium and small fire, limit heating edge is stirred steam is distributed, when it, to become mud dense when thick, pours vegetable oil into, continues to stir-fry, fry extremely again and receive while doing some, pour enough white granulated sugars into, continue to stir-fry, until it is agglomerating in pot; After being mixed with fillings one 50 weight portions, fillings two (Poria cocos 20 and water chestnut starch 30) weight portion obtains moon cake fillings;
(2) syrup preparation: add honey, pineapple juice and white rice vinegar to turn little fiery infusion 30-50 minute after white granulated sugar and poach are opened, until there is the texture cool syrup that obtains that dries in the air that flows;
(3) by step (two) gained syrup and buck and even, add vegetable oil to mix thoroughly, then add 1/3 flour and even; Shelve lax 90-120 minute;
(2) the cake skin having relaxed is slightly rubbed with the hands several under, dough is had after certain toughness, then wraps step () gained moon cake fillings; Described cake skin and fillings weight ratio are 2: 8 or 3: 7;
(3) after moulding, first at surface sprinkling, first moistening, just can enter stove;
(4) brush egg water proportioning: shell egg of three yolk, break up filtration.
(5) with getting angry 220 ℃, lower fiery 160 ℃ are first toasted 7-8 minute, come out of the stove slightly cooling, and brush egg liquid, enters stove roasting 7-8 minute again, then brush egg liquid one time, roasting 4-5 minute;
(6) moon cake of coming out of the stove, now surface has 170 ℃, vegetable oil in surface brush at once, that covers with paint or varnish is more, can be penetrated in moon cake, makes fillings have leeway to absorb.
Preparation-obtained moon cake outward appearance is beautiful, and mouthfeel is good.
Embodiment 4: the preparation of Poria cocos moon cake
(1) moon cake fillings preparation: shatter powderedly after Poria cocos is dry, be mixed to get fillings two with water chestnut starch; Fillings one is processed: kernel, black soya bean, soya bean, red bean (four equivalent) are put into pressure cooker and add appropriate poach to crisp rotten, take out and blended into mud shape, then pouring in frying pan, with medium and small fire, limit heating edge is stirred steam is distributed, when it, to become mud dense when thick, pours vegetable oil into, continues to stir-fry, fry extremely again and receive while doing some, pour enough white granulated sugars into, continue to stir-fry, until it is agglomerating in pot; After being mixed with fillings one 60 weight portions, fillings two (Poria cocos 16 and water chestnut starch 24) weight portion obtains moon cake fillings;
(2) syrup preparation: add honey, pineapple juice and white rice vinegar to turn little fiery infusion 30-50 minute after white granulated sugar and poach are opened, until there is the texture cool syrup that obtains that dries in the air that flows;
(3) by step (two) gained syrup and buck and even, add vegetable oil to mix thoroughly, then add 1/3 flour and even; Shelve lax 90-120 minute;
(2) the cake skin having relaxed is slightly rubbed with the hands several under, dough is had after certain toughness, then wraps step () gained moon cake fillings; Described cake skin and fillings weight ratio are 2: 8 or 3: 7;
(3) after moulding, first at surface sprinkling, first moistening, just can enter stove;
(4) brush egg water proportioning: shell egg of three yolk, break up filtration.
(5) with getting angry 220 ℃, lower fiery 160 ℃ are first toasted 7-8 minute, come out of the stove slightly cooling, and brush egg liquid, enters stove roasting 7-8 minute again, then brush egg liquid one time, roasting 4-5 minute;
(6) moon cake of coming out of the stove, now surface has 170 ℃, vegetable oil in surface brush at once, that covers with paint or varnish is more, can be penetrated in moon cake, makes fillings have leeway to absorb.
Preparation-obtained moon cake outward appearance is beautiful, and mouthfeel is good.
Although illustrated and described embodiments of the invention above, be understandable that, above-described embodiment is exemplary, can not be interpreted as limitation of the present invention, those of ordinary skill in the art can change above-described embodiment within the scope of the invention in the situation that not departing from principle of the present invention and aim, modification, replacement and modification.
Claims (6)
1. a Poria cocos moon cake, is characterized in that, the fillings of described Poria cocos moon cake is: one or more that fillings one is kernel, peanut, beans, and fillings two is Poria cocos and water chestnut starch; Described fillings one is 50-60 weight portion, and described fillings two is 40-50 weight portion; The raw material of the moon cake wrapper of described Poria cocos moon cake is configured to flour, syrup, vegetable oil and buck, and the raw material of described syrup is configured to 100g honey, 20g white granulated sugar, pineapple juice 2g, 2g white rice vinegar and pure water 5g.
2. Poria cocos moon cake claimed in claim 1, is characterized in that, the weight ratio of described Poria cocos and water chestnut starch is 8-16:12-24.
3. Poria cocos moon cake claimed in claim 1, is characterized in that, the weight ratio of described flour, syrup, vegetable oil and buck is 100:15:22:1.6-1.8.
4. Poria cocos moon cake claimed in claim 1, is characterized in that, the preparation method of described syrup is, after white granulated sugar and poach are opened, adds honey, pineapple juice and white rice vinegar to turn moderate heat infusion 20-50 minute, until have texture to flow to dry in the air cool.
5. Poria cocos moon cake claimed in claim 1, is characterized in that, described Poria cocos is powdered for shattering after dry.
6. a preparation method for Poria cocos moon cake, comprises the steps,
(1) moon cake fillings preparation: prepared by fillings one: one or more of kernel, peanut, beans are put into pressure cooker and add appropriate poach to crisp rotten, take out and blended into mud shape, then pouring in frying pan, with medium and small fire, limit heating edge is stirred steam is distributed, when it, to become mud dense when thick, pours vegetable oil into, continues to stir-fry, fry extremely again and receive while doing some, pour enough white granulated sugars into, continue to stir-fry, until it is agglomerating in pot; Prepared by fillings two: after Poria cocos is dry, shatter powderedly, be mixed to get fillings two with water chestnut starch; After being mixed with fillings two, fillings one obtains moon cake fillings;
(2) syrup preparation: add honey, pineapple juice and white rice vinegar to turn moderate heat infusion 30-50 minute after white granulated sugar and poach are opened, until there is the texture cool syrup that obtains that dries in the air that flows;
(3) by step (two) gained syrup and buck and even, add vegetable oil to mix thoroughly, then add 1/3 flour and even; Shelve lax 90-120 minute;
(2) the cake skin having relaxed is slightly rubbed with the hands several under, dough is had after certain toughness, then wraps step () gained moon cake fillings; Described cake skin and fillings weight ratio are 2: 8 or 3: 7;
(3) after moulding, first at surface sprinkling, first moistening, just can enter stove;
(4) brush egg water proportioning: shell egg of three yolk, break up filtration.
(5) with getting angry 220 ℃, lower fiery 160 ℃ are first toasted 7-8 minute, come out of the stove slightly cooling, and brush egg liquid, enters stove roasting 7-8 minute again, then brush egg liquid one time, roasting 4-5 minute;
(6) moon cake of coming out of the stove, more vegetable oil in surface brush, cooling at once.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310582762.2A CN103734224A (en) | 2013-11-18 | 2013-11-18 | Poria cocos mooncake and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310582762.2A CN103734224A (en) | 2013-11-18 | 2013-11-18 | Poria cocos mooncake and manufacturing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172673A (en) * | 2016-08-30 | 2016-12-07 | 广州橄榄树生物科技有限公司 | A kind of moon cake wrapper, moon cake containing this moon cake wrapper and preparation method thereof |
| CN109479933A (en) * | 2018-12-27 | 2019-03-19 | 广元市月桂食品有限公司 | A kind of manufacture craft making walnut and nut fruits moon cake |
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| CN101103809A (en) * | 2007-08-24 | 2008-01-16 | 吴凡 | Mushroom moon cake and its making process |
| CN102726489A (en) * | 2011-04-17 | 2012-10-17 | 梁丽婵 | Filling of osmanthus moon cakes and manufacturing method thereof |
| CN102742623A (en) * | 2012-07-03 | 2012-10-24 | 陈奇 | Medlar and jujube paste moon cake |
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2013
- 2013-11-18 CN CN201310582762.2A patent/CN103734224A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103809A (en) * | 2007-08-24 | 2008-01-16 | 吴凡 | Mushroom moon cake and its making process |
| CN102726489A (en) * | 2011-04-17 | 2012-10-17 | 梁丽婵 | Filling of osmanthus moon cakes and manufacturing method thereof |
| CN102742623A (en) * | 2012-07-03 | 2012-10-24 | 陈奇 | Medlar and jujube paste moon cake |
Non-Patent Citations (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172673A (en) * | 2016-08-30 | 2016-12-07 | 广州橄榄树生物科技有限公司 | A kind of moon cake wrapper, moon cake containing this moon cake wrapper and preparation method thereof |
| CN109479933A (en) * | 2018-12-27 | 2019-03-19 | 广元市月桂食品有限公司 | A kind of manufacture craft making walnut and nut fruits moon cake |
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