CN108244197A - Method for preparing yolk solution for processing surface color of moon cake - Google Patents
Method for preparing yolk solution for processing surface color of moon cake Download PDFInfo
- Publication number
- CN108244197A CN108244197A CN201810112056.4A CN201810112056A CN108244197A CN 108244197 A CN108244197 A CN 108244197A CN 201810112056 A CN201810112056 A CN 201810112056A CN 108244197 A CN108244197 A CN 108244197A
- Authority
- CN
- China
- Prior art keywords
- yolk
- egg
- moon cake
- minutes
- surface color
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 49
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 6
- 235000013601 eggs Nutrition 0.000 claims abstract description 52
- 239000007788 liquid Substances 0.000 claims abstract description 31
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 22
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 22
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000014103 egg white Nutrition 0.000 claims abstract description 21
- 210000000969 egg white Anatomy 0.000 claims abstract description 21
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000009288 screen filtration Methods 0.000 claims description 6
- 230000003068 static effect Effects 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims 2
- 238000005406 washing Methods 0.000 abstract description 3
- 230000001680 brushing effect Effects 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000010009 beating Methods 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910000960 colored gold Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010129 solution processing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing yolk solution for treating surface color of moon cakes, which comprises the steps of firstly washing fresh eggs, placing the washed fresh eggs in a thermostat at 20 ℃ and storing for 10-12 hours, and keeping the integral temperature of the eggs constant at 20 ℃; taking out, separating yolk and egg white in a yolk shell breaking machine, and separately storing; according to 5 parts of egg yolk: pouring yolk and egg white into a stirrer according to the proportion of 1 part of egg white, and stirring for 1-2 minutes at a slow speed, wherein the stirring process is subject to the condition that the egg liquid cannot be foamed; standing the uniformly stirred egg liquid for 10-15 minutes, and filtering impurities by using a mesh screen with 70-80 meshes; placing the filtered egg liquid in a thermostatic chamber with the temperature of 20 ℃ for standby; brushing the egg liquid for standby on the surface of the moon cake within 2 hours; the moon cake brushed with the egg liquid enters an oven of 150-200 f for heating for 2-3 minutes and then the fire is shut off. The yolk solution prepared by the technical scheme is brushed on the surfaces of cakes such as moon cakes and the like and then baked in a furnace, so that the surface color is golden and uniform, the taste and the glossiness are greatly improved, and the yolk solution is a healthy product meeting the requirements of the times.
Description
Technical field
The present invention relates to food processing field, a kind of processing of moon cake surface color is related, espespecially a kind of to be used for moon cake table
The yolk solution production method of face color processing.
Background technology
Moon cake etc. bakes the cake of class in dark and gloomy, the mouthfeel also not glossy exquisiteness, in order to increase that bakes the color and luster that terminates rear surface
Add mouthfeel and color and luster, bake it is fast at the end of often brush last layer yolk solution promotes color and mouthfeel on the surface thereof, this
Kind yolk solution manufacture craft is very cumbersome, and uneven color and glossiness coated in the presentation on moon cake surface are low, influences
Mouthfeel and product overall image.Therefore, research and develop that a kind of smooth in taste is fine and smooth, color is uniform and glossiness yolk solution we this
A little food workers make great efforts the target explored.
Invention content
The uneven color and glossiness for the presentation being coated on moon cake surface to solve yolk solution of the prior art
It is low, the defects of influencing mouthfeel and product overall image.The present invention provides a kind of yolk for the processing of moon cake surface color thus
Solution production method.
In order to solve the above-mentioned technical problem, according to an aspect of the present invention, provided by the present invention for moon cake surface face
The yolk solution production method of color processing, preparation method are as follows：
A, it is placed in 20 degree Celsius of insulating box and stores 10-12 hours after Fresh Egg is cleaned first, make egg whole
Temperature is constant at 20 degree；
B, yolk, egg white are detached in yolk rejuvenator after taking out and is separately held；
C, according to 5 parts of yolk：Yolk, egg white are poured into blender and mixed slowly 1-2 minutes by 1 part of egg white proportioning, are stirred
Process, which is subject to, cannot allow egg liquid to be blistered；
D, the screen filtration impurity of 70-80 mesh is used after the egg liquid that stirs evenly is 10-15 minutes static；
E, the egg liquid after filtering is placed on spare in 20 degree of thermostatic chamber；
F, spare egg liquid need to brush moon cake surface in 2 hours；
G, be brushed past egg liquid moon cake enter in the oven of 150-200 heat 2-3 minutes after close fire.
Baking, surface face are melted down using yolk solution brush made from above-mentioned technical proposal again behind the cakes such as moon cake surface
Coloured gold is yellow, uniform and mouthfeel and glossiness all have greatly improved, and is the health-oriented products for meeting Times ' Demand.
In order to obtain more preferably yolk solution, the present invention also provides following technical solutions：
In some embodiments, evenly beautiful color, the Fresh Egg are clear for better mouthfeel in order to obtain
It is placed in 20 degree Celsius of insulating box and stores 10 hours after washing.
In some embodiments, evenly beautiful color, the Fresh Egg are clear for better mouthfeel in order to obtain
It is placed in 20 degree Celsius of insulating box and stores 12 hours after washing.
In some embodiments, better mouthfeel evenly beautiful color in order to obtain, the yolk, egg white fall
Enter to mix slowly in blender 1 minute.
In some embodiments, better mouthfeel evenly beautiful color in order to obtain, the yolk, egg white fall
Enter to mix slowly in blender 2 minutes.
In some embodiments, better mouthfeel evenly beautiful color in order to obtain, the egg stirred evenly
Liquid is after static 10 or 15 minutes with the screen filtration impurity of 70 or 80 mesh.
In some embodiments, better mouthfeel evenly beautiful color in order to obtain, the egg liquid that is brushed past
Moon cake closes fiery after heat 2 or 3 minutes in the oven into 150 or 200.
Description of the drawings
Fig. 1 shows the flow diagram of embodiment mesolecithal solution processing process.
Specific embodiment
The present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.
Embodiment one：
As shown in the figure, the present embodiment is a kind of preparation process flow of the yolk solution for the processing of moon cake surface color.
This proportioning egg liquid can reach colouring uniformly in actual production, does not shade, there is the features such as brightness.
Apparatus：B60 eggbeater (select thick line to beat eggs ball, the thick line for ball of beating eggs is removed half)
Material：Fresh Countryside Egg
Proportioning：5 parts of yolk：1 part of egg white
Preparation method is as follows：
A, it is placed in 20 degree Celsius of insulating box and stores 10 hours after Fresh Egg is cleaned first, make egg whole warm
It spends constant at 20 degree；
B, yolk, egg white are detached in yolk rejuvenator after taking out and is separately held；
C, according to 5 parts of yolk：Yolk, egg white are poured into blender and mixed slowly 1 minute by 1 part of egg white proportioning, stirred
Journey, which is subject to, cannot allow egg liquid to be blistered；
D, the egg liquid stirred evenly is static after ten minutes with the screen filtration impurity of 70 mesh；
E, the egg liquid after filtering is placed on spare in 20 degree of thermostatic chamber；
F, spare egg liquid need to brush moon cake surface in 2 hours；
G, be brushed past the moon cake of egg liquid closed into after heat 2 minutes in 150 oven it is fiery.
Embodiment two：
As shown in the figure, the present embodiment is the preparation process stream of another yolk solution for the processing of moon cake surface color
Journey.
This proportioning egg liquid can reach colouring uniformly in actual production, does not shade, there is the features such as brightness.
Apparatus：B60 eggbeater (select thick line to beat eggs ball, the thick line for ball of beating eggs is removed half)
Material：Fresh Countryside Egg
Proportioning：5 parts of yolk：1 part of egg white
Preparation method is as follows：
A, it is placed in 20 degree Celsius of insulating box and stores 12 hours after Fresh Egg is cleaned first, make egg whole warm
It spends constant at 20 degree；
B, yolk, egg white are detached in yolk rejuvenator after taking out and is separately held；
C, according to 5 parts of yolk：Yolk, egg white are poured into blender and mixed slowly 2 minutes by 1 part of egg white proportioning, stirred
Journey, which is subject to, cannot allow egg liquid to be blistered；
D, the egg liquid stirred evenly is after static 15 minutes with the screen filtration impurity of 80 mesh；
E, the egg liquid after filtering is placed on spare in 20 degree of thermostatic chamber；
F, spare egg liquid need to brush moon cake surface in 2 hours；
G, be brushed past the moon cake of egg liquid closed into after heat 2 or 3 minutes in 150 or 200 oven it is fiery.
Above-described is only some embodiments of the present invention.For those of ordinary skill in the art, not
Under the premise of being detached from the invention design, several formulas can also be made and preparation method is improved, belong to the protection model sought
It encloses.
Claims (7)
1. a kind of yolk solution production method for the processing of moon cake surface color, it is characterised in that：Preparation method is as follows：
A, it is placed in 20 degree Celsius of insulating box and stores 10-12 hours after Fresh Egg is cleaned first, make egg whole warm
It spends constant at 20 degree；
B, yolk, egg white are detached in yolk rejuvenator after taking out and is separately held；
C, according to 5 parts of yolk：Yolk, egg white are poured into blender and mix slowly 1-2 minutes by 1 part of egg white proportioning, whipping process
Being subject to cannot allow egg liquid to be blistered；
D, the screen filtration impurity of 70-80 mesh is used after the egg liquid that stirs evenly is 10-15 minutes static；
E, the egg liquid after filtering is placed on spare in 20 degree of thermostatic chamber；
F, spare egg liquid need to brush moon cake surface in 2 hours；
G, be brushed past egg liquid moon cake enter in the oven of 150-200 heat 2-3 minutes after close fire.
2. the yolk solution production method according to claim 2 for the processing of moon cake surface color, it is characterised in that:Institute
It is placed in 20 degree Celsius of insulating box and stores 10 hours after the Fresh Egg cleaning stated.
3. the yolk solution production method according to claim 2 for the processing of moon cake surface color, it is characterised in that:Institute
It is placed in 20 degree Celsius of insulating box and stores 12 hours after the Fresh Egg cleaning stated.
4. the yolk solution production method according to claim 2 for the processing of moon cake surface color, it is characterised in that:Institute
Yolk, the egg white stated, which are poured into blender, to be mixed slowly 1 minute.
5. the yolk solution production method according to claim 2 for the processing of moon cake surface color, it is characterised in that:Institute
Yolk, the egg white stated, which are poured into blender, to be mixed slowly 2 minutes.
6. the yolk solution production method according to claim 2 for the processing of moon cake surface color, it is characterised in that:Institute
The egg liquid stirred evenly is stated after static 10 or 15 minutes with the screen filtration impurity of 70 or 80 mesh.
7. the yolk solution production method according to claim 2 for the processing of moon cake surface color, it is characterised in that:Institute
State be brushed past the moon cake of egg liquid closed into after heat 2 or 3 minutes in 150 or 200 oven it is fiery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810112056.4A CN108244197A (en) | 2018-02-05 | 2018-02-05 | Method for preparing yolk solution for processing surface color of moon cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810112056.4A CN108244197A (en) | 2018-02-05 | 2018-02-05 | Method for preparing yolk solution for processing surface color of moon cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108244197A true CN108244197A (en) | 2018-07-06 |
Family
ID=62744272
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810112056.4A Pending CN108244197A (en) | 2018-02-05 | 2018-02-05 | Method for preparing yolk solution for processing surface color of moon cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108244197A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112400956A (en) * | 2020-11-04 | 2021-02-26 | 仲恺农业工程学院 | Egg sweeping method of Cantonese moon cake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734223A (en) * | 2013-11-18 | 2014-04-23 | 安徽工贸职业技术学院 | Sophora flower mooncake and making method thereof |
| CN104273199A (en) * | 2014-10-31 | 2015-01-14 | 罗田县思思食品厂 | Moon cake with sweet potato filling and preparation method of moon cake with sweet potato filling |
-
2018
- 2018-02-05 CN CN201810112056.4A patent/CN108244197A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734223A (en) * | 2013-11-18 | 2014-04-23 | 安徽工贸职业技术学院 | Sophora flower mooncake and making method thereof |
| CN104273199A (en) * | 2014-10-31 | 2015-01-14 | 罗田县思思食品厂 | Moon cake with sweet potato filling and preparation method of moon cake with sweet potato filling |
Non-Patent Citations (2)
| Title |
|---|
| 王长远等主编: "《食品卫生检验》", 31 July 2015, 哈尔滨工程大学出版社 * |
| 葛英亮主编: "《焙烤工艺学》", 31 May 2012, 中国铁道出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112400956A (en) * | 2020-11-04 | 2021-02-26 | 仲恺农业工程学院 | Egg sweeping method of Cantonese moon cake |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180706 |
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| RJ01 | Rejection of invention patent application after publication |