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Tea flavor minced fillet mooncake and preparation method thereof

A technology for tea-flavored fish and moon cakes, which is applied in baking, dough processing, baked food, etc., can solve problems such as waste of tea powder resources in deep processing, unfavorable digestion, sweet and greasy taste, etc., and achieves good oil return effect and golden color. , the effect of delicate taste

Inactive Publication Date: 2017-01-04
武夷学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] In order to overcome the shortcomings of traditional moon cakes such as high sugar, high oil, low protein, sweet and greasy taste and unfavorable digestion, the invention provides a tea-flavored surimi moon cake and its preparation method
In addition, the tea powder in the present invention is made by pulverizing leftovers from tea processing and adding it to moon cake fillings, which solves the problems of waste of tea powder resources and narrow deep processing channels

Method used

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  • Tea flavor minced fillet mooncake and preparation method thereof
  • Tea flavor minced fillet mooncake and preparation method thereof
  • Tea flavor minced fillet mooncake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The leather of a tea-flavored surimi moon cake is based on 1kg of low-gluten flour, and then added 70wt% compound maltitol syrup, 25wt% vegetable oil, 5wt% skimmed milk powder, 1wt% liquid soap, and 0.05wt% sodium dehydroacetate. Made from five kinds of raw materials; the filling of a kind of tea-flavored surimi moon cake is based on 2.1kg surimi, then add 45wt% maltitol, 40wt% glutinous rice flour, 15wt% vegetable oil, 7wt% purified water, 6wt% compound Tea powder, 2wt% white wine, 3wt% table salt, 1wt% instant dry yeast, 0.10wt% sodium dehydroacetate, 0.0010wt% α-amylase, these ten raw materials are prepared.

[0042] A kind of method for preparing above-mentioned tea-flavored surimi mooncake, specifically comprises the following steps:

[0043] (1) Pretreatment of surimi: thaw 2.1kg of frozen grass carp surimi at 4°C, and place it in a crushing machine for 3 minutes after thawing;

[0044] (2) Salt beating: add salt to the surimi processed in step (1), and continue ...

Embodiment 2

[0054] The leather of a kind of tea-flavored surimi moon cake is based on 1kg of low-gluten flour, then add 75wt% compound maltitol syrup, 25wt% vegetable oil, 5wt% skimmed milk powder, 1wt% liquid soap, 0.06wt% sodium dehydroacetate Made from five kinds of raw materials; the filling of a kind of tea-flavored surimi moon cake is based on 2.1kg surimi, then add 50wt% maltitol, 45wt% glutinous rice flour, 10wt% vegetable oil, 10wt% purified water, 4wt% compound Tea powder, 3wt% white wine, 2wt% table salt, 1wt% instant dry yeast, 0.12wt% sodium dehydroacetate, 0.0014wt% α-amylase, these ten raw materials are prepared.

[0055] A kind of method for preparing above-mentioned tea-flavored surimi mooncake, specifically comprises the following steps:

[0056] (1) Pretreatment of surimi: thaw 2.1kg of frozen grass carp surimi at 5°C under running water, and place the thawed surimi in a hollow grinder for 4 minutes;

[0057] (2) Salt beating: add salt to the surimi processed in step (...

Embodiment 3

[0067] The leather of a kind of tea-flavored surimi moon cake is based on 1kg of low-gluten flour, and then added 75wt% compound maltitol syrup, 25wt% vegetable oil, 5wt% skimmed milk powder, 1wt% liquid soap, 0.08wt% sodium dehydroacetate Made from five raw materials; a tea-flavored surimi mooncake filling is based on 2.1kg surimi, and then added 50wt% maltitol, 45wt% glutinous rice flour, 15wt% vegetable oil, 7wt% purified water, and 8wt% compound Tea powder, 2wt% white wine, 3wt% table salt, 2wt% instant dry yeast, 0.15wt% sodium dehydroacetate, 0.0014wt% α-amylase, these ten raw materials are prepared.

[0068] A kind of method for preparing above-mentioned tea-flavored surimi mooncake, specifically comprises the following steps:

[0069](1) Pretreatment of surimi: thaw 2.1kg of frozen grass carp surimi at 4°C, and place the thawed surimi in a hollow grinder for 5 minutes;

[0070] (2) Salt beating: add salt to the surimi processed in step (1), and continue beating for 5 ...

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Abstract

The invention discloses a tea flavor minced fillet mooncake and a preparation method thereof. A mooncake wrapper is prepared by taking low gluten flour as the basic material and adding composite maltitol syrup, plant oil, skim milk powder, alkaline water and sodium dehydroacetate. Mooncake stuffing is prepared by taking minced fillet as the basic material and adding maltitol, glutinous rice powder, plant oil, purified water, composite tea powder, baijiu, salt, instant dry yeast, sodium dehydroacetate and alpha-amylase. The tea flavor minced fillet mooncake is prepared through the procedures of minced fillet preprocessing, wrapper and stuffing making, forming, baking, cooling, packaging and the like. The prepared finished product is golden in color, free of fishy smell, fresh in tea aroma and soft in taste, has the advantages of being high in protein and low in fat and calorie, has the health-care effects of clearing away heat and toxin, refreshing people and arousing the brain, helping digestion and promoting appetite, preventing ageing and cardiovascular diseases, enhancing memory and the like, and can be preserved at normal temperature.

Description

[0001] Technical field: [0002] The invention relates to a method for making mooncakes in the classification of baked foods in the food industry, and relates to a tea-flavored surimi mooncake and a preparation method thereof. [0003] technical background: [0004] The quintessence of Chinese baked goods is moon cake, which has accumulated thousands of years of civilization and tradition of the Chinese nation. The ancients used mooncakes to worship the moon god during the Mid-Autumn Festival, and their shape resembled a full moon, symbolizing family reunion, and the custom of eating mooncakes in the Mid-Autumn Festival was formed along the way. Mooncakes made with traditional recipes, such as five-nut mooncakes, red bean paste mooncakes, and lotus seed paste mooncakes, all contain a lot of sugar and oil, and the protein content is low, which greatly limits the consumption of "three highs" and diabetics; if normal people eat too much, It can also cause symptoms such as indiges...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D13/00A21D2/34A21D2/18A21D2/14A21D2/02
CPCA21D2/181A21D2/02A21D2/145A21D2/34
Inventor 黄艳邹永王芳陈荣冰张见明
Owner 武夷学院
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