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Suzhou-style mooncake with good cake crust sensation quality and production technology of mooncake

A sensory quality and production process technology, applied in the field of Su-style moon cakes and their production processes, can solve the problems affecting the market share of Su-style moon cakes, heavy oil, brittleness, etc. quality effect

Inactive Publication Date: 2013-02-13
苏州稻香村食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the shortcomings of high sugar, heavy oil, and brittleness of Soviet-style mooncake skin, the market share of Soviet-style mooncakes has been affected.

Method used

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  • Suzhou-style mooncake with good cake crust sensation quality and production technology of mooncake
  • Suzhou-style mooncake with good cake crust sensation quality and production technology of mooncake
  • Suzhou-style mooncake with good cake crust sensation quality and production technology of mooncake

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Effect test

Embodiment 1

[0035] A kind of production technology of Suzhou-style mooncake with good sensory quality of pie skin comprises the following steps:

[0036] (1) Prepare ingredients: wheat flour, sucrose-free syrup, peanut oil, modified starch, refined lard, water, diced lard, pine nuts, black dates. Wherein the wheat flour can be special flour for Soviet-style mooncakes or low-gluten flour, wherein the wet gluten content is 22% to 24% by weight;

[0037] (2) Making meringue.

[0038] a. Preparation of water-oil dough: composition and weight ratio of water-oil dough, that is, formula A: 28 parts of peanut oil, 7 parts of sucrose-free syrup, 36 parts of water, 100 parts of wheat flour, and the weight fraction of gluten in the wheat flour is 24%. According to formula A, pour peanut oil, water and sucrose-free syrup into the mixing tank of the mixer and fully stir to emulsify, add wheat flour and stir to form a non-sticky, soft and hard dough, which is the water-oil dough.

[0039] b. Preparat...

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PUM

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Abstract

The invention relates to a production technology of a Suzhou-style mooncake with good cake crust sensation quality. The production technology of the Suzhou-style mooncake with good cake crust sensation quality comprises the following steps of: (1) preparing ingredients; (2) making crisp crust and fillings, wherein the crisp crust making comprises the following step of preparing water and oil doughs, oil crisp doughs and crisp crust doughs; (3) wrapping the fillings and forming; (4) baking; and (5) cooling. According to the production technology, the cake crust formulation is adjusted appropriately; the cake crust of the prepared Suzhou-style mooncake has favorable comprehensive sensory quality, and the Suzhou-style mooncake with good cake crust sensation quality has the advantages of low sweetness, clear layers, crisp taste, complete cake crust and nutrition and health.

Description

technical field [0001] The invention relates to a moon cake and a production process thereof, in particular to a Soviet-style moon cake and a production process thereof. Background technique [0002] Su-style mooncakes are a traditional food originating in Suzhou. They are deeply loved by the people in the south of the Yangtze River and have a tendency to expand to the whole country. Suzhou-style moon cakes are made of wheat flour, maltose, edible vegetable oil or lard, water and other raw materials, and wheat flour, edible vegetable oil or lard are used to make crisps, and are processed by complex processes such as making pastry, stuffing, stickers and stamping, and baking and packaging. made. The skin layer of Soviet-style moon cakes is crisp and loose, the color is beautiful, and the taste is crisp and crisp, which is the essence of Soviet-style pastries. However, due to the shortcomings of high sugar, heavy oil, and brittleness of the Soviet-style mooncake skin, the ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 华景清陈坚
Owner 苏州稻香村食品工业有限公司
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