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Making method of Yunnan ham and sparassis crispa mooncake

A production method and drying bacteria technology, which can be used in dough processing, baking, baked food with modified ingredients, etc., can solve the problems of affecting the taste, thick fiber, difficult to chew, etc., so as to maintain the original flavor and ensure food safety , easy to digest effect

Pending Publication Date: 2020-11-24
TONGHAI KANGMEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the traditional method, ham granules or diced ham lose too much water after being cooked and baked. Although they have a strong dry aroma, they are hard in texture, thick in fiber, and have fascia. It is difficult to chew when eating, which seriously affects Taste, and not suitable for special groups of people; at the same time, the diced ham is mixed with fat and thin, which cannot guarantee uniform mixing, and it is inevitable that there will be too much fat or too much lean meat, which will affect the consistency of product taste

Method used

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  • Making method of Yunnan ham and sparassis crispa mooncake
  • Making method of Yunnan ham and sparassis crispa mooncake
  • Making method of Yunnan ham and sparassis crispa mooncake

Examples

Experimental program
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Effect test

Embodiment 1

[0039] A kind of preparation method of dried cloud leg mushroom mooncake, is characterized in that, prepares according to the following steps:

[0040] 1. Raw material pretreatment

[0041] 1. Pretreatment of dry bacteria

[0042] ① First, remove impurities and sieve the dried bacteria, and process them into strips with a length of 10-20mm and a width of 3-5mm, and spread them on the sieve with a thickness of no more than 30mm;

[0043] ② Microwave sterilize the sorted dried bacteria for about 90-100 seconds;

[0044] ③Put 1 / 3 weight of the above-mentioned dry fungus into the oil and ripen. The specific process of ripening is as follows: heat the rapeseed oil, stop the temperature rise after the oil temperature reaches 60°C, pour the dried fungus into the oil, and use the oil to Warmly mature the dried bacteria, the time is 15-20min, keep the oil temperature at 60°C during this process, and then let it stand until the oil temperature cools to room temperature, and ensure tha...

Embodiment 2

[0058] A kind of preparation method of dried cloud leg mushroom mooncake, is characterized in that, prepares according to the following steps:

[0059] 1. Raw material pretreatment

[0060] 1. Pretreatment of dry bacteria

[0061] ① First, remove impurities and sieve the dried bacteria, and process them into strips with a length of 10-20mm and a width of 3-5mm, and spread them on the sieve with a thickness of no more than 30mm;

[0062] ② Microwave sterilize the sorted dried bacteria for about 90-100 seconds;

[0063] ③Put 1 / 2 weight of the above-mentioned dry bacteria into the oil for aging. The specific process of aging is: heat the rapeseed oil, stop the temperature rise after the oil temperature reaches 60°C, pour the dry bacteria into the oil, and use the oil to Warmly mature the dried bacteria, the time is 15-20min, keep the oil temperature at 60°C during this process, and then let it stand until the oil temperature cools to room temperature, and ensure that the rapese...

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Abstract

The invention provides a making method of a Yunnan ham and sparassis crispa mooncake, and belongs to the technical field of food prices. Targeted pretreatment is performed for respective defects and problems of main raw materials including Yunnan hams and sparassis crispa in an existing similar mooncake, flavor substances of the sparassis crispa in the final finished mooncake are guaranteed to bereserved and released to the maximum extent, the sparassis crispa is divided into different forms of emphasizing visual taste and smell to be correspondingly treated, and it is guaranteed that when eating the mooncake, consumers not only can experience the fresh and tender taste of the sparassis crispa, most importantly, but also can feel the strong special fragrance of the sparassis crispa; meanwhile, structural recombination is conducted on traditional Yunnan hams, so that the defects that the Yunnan hams are relatively hard in texture, fibers are relatively thick, fascia exists, chewing isdifficult during eating, the mouth feel is seriously affected, fat and lean are mixed and the taste is inconsistent are overcome, and chewing and digestion are easy; and no additive is added in the treatment process, so that the original flavor is kept, and food safety is guaranteed.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making moon cakes with dried cloud legs and mushrooms. Background technique [0002] Dried fungus is a rare wild edible fungus unique to Yunnan Province. Its most unique feature is that Dried fungus fruiting bodies produce a special and strong fresh aroma after being roasted. The unique fragrance depends on the volatile aromatic substances contained in it. Volatile chemical components are an important part of the aroma of edible fungi, and also a key evaluation index of the flavor of edible fungi. In order to explore the composition of the volatile chemical components of wild D. spp., Ye Xiaochenhao et al. used three kinds of solid phase microextraction adsorption fibers with different characteristics in the article "HS-SPME-GC-MS Analysis of the Volatile Chemical Components of D. Headspace solid-phase microextraction was used to analyze the volatile chemical components of Dried...

Claims

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Application Information

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IPC IPC(8): A21D13/38A21D13/31A21D13/06A21D2/14A21D2/18A21D2/34
CPCA21D13/38A21D13/31A21D13/06A21D2/14A21D2/181A21D2/34
Inventor 张林芝牛建雄
Owner TONGHAI KANGMEI FOOD
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