Mooncake wrapper, mooncake containing monncake wrapper and processing method of mooncake

A moon cake and weight technology, which is applied in the field of food processing, can solve problems such as greasy taste and poor skin elasticity

Inactive Publication Date: 2017-08-18
云南连宸食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional mooncake skin generally has a greasy taste and poor skin elasticity. After the mooncake is cut, the thickness ratio between the skin and the filling is 4:6, 3:7 or between the two, so that it can be used for stuffing or baking. , the stuffing will not leak out

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for processing moon cakes, comprising the following steps: weighing 100 parts of potato starch, 80 parts of perilla oil, and 50 parts of tea seed oil according to parts by weight, and mixing them, then adding 600 parts of all-purpose flour and kneading, placing, and obtaining Describe the mooncake skin.

[0020] According to the parts by weight, 32 parts of fresh roses, 12 parts of white granulated sugar, 6 parts of wax gourd sugar and 6 parts of vegetable oil were weighed, mixed evenly, and placed to obtain the moon cake filling.

[0021] Place the mooncake filling in the mooncake skin, wrap it, press the film, place it at room temperature for 2.5 hours, place it in a preheated baking container, bake it at 175°C for 5 minutes, and then Bake at 295°C for 8 minutes, then at 255°C for 4 minutes.

Embodiment 2

[0023] A method for processing moon cakes, comprising the following steps: weighing 60 parts of potato starch, 40 parts of perilla oil, and 10 parts of tea seed oil according to parts by weight and mixing them, then adding 400 parts of all-purpose flour and kneading, standing, and obtaining the Describe the mooncake skin.

[0024] According to the parts by weight, 28 parts of fresh roses, 8 parts of white granulated sugar, 4 parts of wax gourd sugar and 4 parts of vegetable oil are weighed, mixed evenly, and placed to obtain the moon cake filling.

[0025] Place the mooncake filling in the mooncake skin, wrap it, press the film, place it at room temperature for 1.5 hours, place it in a preheated baking container, bake it at 165°C for 3 minutes, and then Bake at 285°C for 6 minutes, then at 250°C for 2 minutes.

Embodiment 3

[0027] A method for processing moon cakes, comprising the following steps: weighing 550 parts of all-purpose flour, 90 parts of potato starch, 70 parts of perilla oil, and 40 parts of tea seed oil according to parts by weight, and then adding 600 parts of all-purpose flour and kneading , placed, to get the mooncake skin.

[0028] According to the parts by weight, 32 parts of fresh roses, 12 parts of white granulated sugar, 6 parts of wax gourd sugar and 6 parts of vegetable oil were weighed, mixed evenly, and placed to obtain the moon cake filling.

[0029] Place the mooncake filling in the mooncake skin, wrap it, press the film, place it at room temperature for 2.5 hours, place it in a preheated baking container, bake it at 175°C for 5 minutes, and then Bake at 295°C for 8 minutes, then at 255°C for 4 minutes.

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PUM

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Abstract

The invention discloses a mooncake wrapper. The mooncake wrapper is made from the following components in parts by weight: 400-600 parts of all-purpose flour, 60-100 parts of potato starch, 40-80 parts of perilla herb oil and 10-50 parts of tea seed oil. The mooncake wrapper disclosed by the invention has the advantages that after mooncakes processed through the mooncake wrapper are split from the middle, the thickness ratio of the wrapper to fillings is 2 to 8, and requirements of being thin in the wrapper and large in the fillings are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a mooncake skin, a mooncake containing the mooncake skin and a processing method thereof. Background technique [0002] The traditional mooncake skin generally has a greasy taste and poor skin elasticity. After the mooncake is cut, the thickness ratio between the skin and the filling is 4:6, 3:7 or between the two, so that it can be used for stuffing or baking. , the stuffing will not leak out. However, in order to meet people's various needs, it is necessary to have thin skin and large filling, while still maintaining the integrity and full outline of the moon cake. Therefore, further research on mooncake skin is needed. Contents of the invention [0003] The invention provides a mooncake skin with good wrapping ability. [0004] Technical scheme of the present invention is realized like this: [0005] A mooncake skin is made of the following components by weight: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D13/31A21D2/18A21D2/16
CPCA21D2/186A21D2/16
Inventor 杨春永
Owner 云南连宸食品有限公司
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