阅读说明：本技术 一种巧克力流心月饼的制作方法 (Method for making chocolate flowing-core moon cake ) 是由 普绩 王艺璇 于 2019-09-23 设计创作，主要内容包括：本发明提供一种巧克力流心月饼的制作方法,由饼皮和饼馅组成,所述饼馅为内、外两层,制作步骤为：(1)制内层饼馅；(2)制外层饼馅；(3)制饼馅；(4)制巧克力饼皮；(5)巧克力月饼成形得到巧克力云腿流心月饼。本发明制作出的流心月饼,以火腿、云腿或牛肉和豆沙构成饼馅,与巧克力饼皮外壳结合,整个产品增加了巧克力的风味和口感。豆沙料作为饼馅的外层,保证了流心的色泽、流动性、软硬适中,使火腿或云腿流心处于密封状态,避免云腿流心馅的流动性太大,导致品尝时流心外溅,弄脏手和衣物。巧克力外壳避免空气吸湿,巧克力脆性和硬度解决了运输时流心流出或产品破损严重等问题。(The invention provides a method for making chocolate flowing-core moon cakes, which consists of cake crust and cake stuffing, wherein the cake stuffing comprises an inner layer and an outer layer, and the making steps are as follows: (1) making inner layer pie stuffing; (2) preparing outer layer pie filling; (3) making pie stuffing; (4) preparing chocolate cake crust; (5) and forming the chocolate moon cake to obtain the chocolate Yunnan ham flowing moon cake. The stuffing of the flowing core moon cake prepared by the invention is formed by ham, Yunnan ham or beef and sweetened bean paste, and is combined with the chocolate cake crust, so that the flavor and the taste of chocolate are improved in the whole product. The bean paste material is used as the outer layer of the cake stuffing, so that the color, the fluidity and the hardness of the stuffing are ensured, the stuffing of the ham or the Yunnan ham is in a sealed state, and the phenomenon that the stuffing of the Yunnan ham has too high fluidity and the stuffing of the Yunnan ham splashes outside the stuffing when tasting and dirties hands and clothes is avoided. The chocolate shell avoids air moisture absorption, and the brittleness and hardness of the chocolate solve the problems of core flowing or serious product damage and the like during transportation.)

1. A method for making chocolate flowing-core moon cake comprises the following steps:

(1) preparing inner layer pie filling: taking ham or Yunnan ham thighbone meat stored in a cellar for at least two years, soaking for at least 3 hours, cleaning, air-drying, steaming, cutting into 5-10mm thick slices, beating for 10-15 minutes, then putting into an electric stone mill, milling for 5-10 minutes, then sending into a grinder, adding 30-40 parts of liquid cocoa butter at 42 ℃ according to 100 parts of materials in the grinder, grinding to 37 mu m by the grinder to obtain liquid slurry, taking 25-30 parts of the ground liquid slurry, adding 15-20 parts of special moon cake oil, 30-40 parts of peanut butter with the solid content of not more than 50%, 1.5-2 parts of onion oil, 0.2-0.3 part of rum and 0.01-0.05 part of sea salt, and uniformly stirring and mixing to obtain mixed slurry;

(2) preparing outer layer pie filling: soaking bamboo beans or white rice beans for at least 6 hours, cleaning and cooking, adding baking soda not more than 1 per mill into the cooked beans, grinding by using an electric stone mill after cooking, filtering in water by using gauze, removing bean skins on the upper side and fine bean paste on the lower side, taking a middle bean paste layer, adding 0.3-0.4 part of moon cake special oil and 0.3-0.45 part of white sugar into 1 part of bean paste by weight, stirring uniformly, mixing, continuously cooking until the water content is within 15%, and taking out the bean paste layer;

(3) making pie stuffing: preparing the sweetened bean paste material obtained in the step (2) into a hollow cylinder, wherein the weight ratio of the mixed slurry to the sweetened bean paste material is 1: 2, extruding the mixed slurry obtained in the step (1) into a cylinder made of the bean paste material through an automatic batcher, closing the mouth, and then placing the closed mixture into a freezer at minus 10 ℃ for quick freezing for at least 15 minutes for later use;

(4) preparing chocolate cake crust: putting the chocolate blocks into a food grinder, controlling the circulating water temperature in the grinder to be 36-40 ℃, keeping the material temperature at 46 ℃, compacting to 2 amperes, grinding to 35 mu m to obtain chocolate slurry, pouring the chocolate slurry into a heat preservation cylinder, setting the chocolate slurry in the heat preservation cylinder at 42-45 ℃, stirring for 2-3 hours, and pouring the chocolate slurry into the heat preservation cylinder with the temperature adjusted to 42-45 ℃; when the temperature of the chocolate paste on the temperature adjusting table is adjusted to 30-32 ℃, 3-5 per mill parts of probiotics are taken according to the parts by weight for inoculation, then the temperature is adjusted to 30-32 ℃ for the second time, the mixture is poured into a mould, air is removed through a vibrating fluidized bed for 5-10 minutes, the redundant chocolate is poured out, the mixture enters a cooling tunnel at 3-7 ℃ after being shoveled at the bottom, and the mixture is discharged out of the tunnel for 4-5 minutes to obtain chocolate cake skin;

(5) forming a chocolate moon cake: and (3) putting the cake stuffing obtained in the step (3) into a shell made of chocolate cake crust, taking the mixed slurry at 42 ℃ for sealing the bottom, shoveling off the redundant mixed slurry, putting the mixture into a mold, sending the mixture into a cooling tunnel at 7-12 ℃, taking the mixture out of the tunnel for 5-10 minutes, and demolding to obtain the chocolate Yunnan ham flowing core moon cake.

2. The manufacturing method according to claim 1, wherein the manufacturing process strictly controls the humidity and the temperature of a production workshop in the whole process, the workshop temperature is not higher than 22 ℃ and the humidity is less than or equal to 55%, and the chocolate moon cake manufactured under the condition of well controlling the temperature and the humidity has the best glossiness and cannot bloom, whiten or sweat.

3. The making method according to claim 1, when the inner layer stuffing is made in the step (1), the ham or the Yunnan ham thigh meat can be replaced by beef or safe and healthy edible fresh flowers, edible wild fungi, fruits or vegetables, so that the fragrance and the color of the moon cake are increased, the taste and the mouthfeel of the moon cake are adjusted, and the using mouthfeel of the moon cake stuffing is outstanding in fragrance, crispness, freshness and tenderness.

4. The method of claim 3, wherein the edible fresh flower is any one of chrysanthemum, rose, jasmine, sweet osmanthus, lotus, cherry blossom, orchid, golden flower, rape flower, carnation, cauliflower or gardenia.

5. The method according to claim 3, wherein the edible wild fungi is any one of the species Calophyllum Inophyllum, Collybia Albuminosa, or Tricholoma matsutake.

6. The method of claim 3, wherein the fruit comprises any one of apple, apricot, banana, nut, crab apple, carambola, cherry, chestnut, Chinese chestnut, kiwi, coconut, kumquat, Dangshan, fig, fresh lychee, ginkgo biloba, grape, cantaloupe, hawthorn, honey peach, kumquat, lemon, lychee, mango, cantaloupe, melon, nut, pineapple and walnut.

7. The method of claim 3, wherein the vegetable includes any one of radish, cabbage, kohlrabi, horseradish, burdock, konjak, konnyaku, yam, pachyrhizus, edible canna, lazy vegetable, hotbed chives, onion, green garlic, chinese cabbage, broccoli, rape, mustard, pimple, asparagus lettuce, celery, burclover, alfalfa, spinach, mint, white kidney bean, lotus root, laver, artichoke, lily, corn, agaric, and pleurotus eryngii.

8. The method for preparing the probiotic bacteria of claim 1, wherein the probiotic bacteria in the step (4) are any one of the following bacteria:

streptococcus thermophilus (Streptococcus thermophilus)；

Lactobacillus bulgaricus (A), (B)Lactobacillus bulgaricus)；

Lactobacillus rhamnosus (A), (B), (C)Lactobacillus rhamnosus)；

Lactobacillus fermentum (A)Lactobacillus fermentum)；

Lactobacillus paracasei: (Lactobacillus paracasei)；

Lactobacillus helveticus (A.helveticus) (A.helveticus)Lactobacillus helveticus)；

Lactobacillus acidophilus (Lactobacillus acidophilus)；

Bifidobacterium longum (Bifidobacterium longum)。

Technical Field

The invention relates to the technical field of food, in particular to a method for making a chocolate flowing-core moon cake.

Background

As is well known to those skilled in the art, cellared fermented ham is a very delicious healthy food, and is generally kept in a cellar for at least two years by hanging a pig leg in a storage cellar for continuous curing; chocolate has multiple tastes of sour, hot, bitter, sweet, salty and wine-centered chocolate, and through inquiring cakes and moon cakes, ham, beef and bean paste are not seen as fillings before the application, and the flowing-centered moon cake combined with chocolate and cake crust is not seen before the application. The existing chocolate flowing center moon cake mainly comprises chocolate flowing center, but the type is slightly single, and the pursuit of people on taste and health cannot be met.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a method for making a chocolate flowing-core moon cake. The invention increases the taste and flavor and enriches the nutritive value, and the stuffing material in the stuffing core is made into moon cakes with stuffing materials of Yunnan ham, ham or beef.

The invention achieves the purpose through the following technical scheme:

a method for making chocolate flowing-core moon cake comprises the following steps:

(1) preparing inner layer pie filling: taking ham or Yunnan ham thighbone meat stored in a cellar for at least two years, soaking for at least 3 hours, cleaning, air-drying, steaming, cutting into 5-10mm thick slices, beating for 10-15 minutes, then putting into an electric stone mill, milling for 5-10 minutes, then sending into a grinder, adding 30-40 parts of liquid cocoa butter with the temperature of 42 ℃ according to 100 parts of materials in the grinder, grinding to 37 mu m by the grinder to obtain liquid slurry, taking 25-30 parts of the ground liquid slurry, adding 15-20 parts of special moon cake oil, 30-40 parts of peanut butter with the solid content of not more than 50%, 1.5-2 parts of onion oil, 0.2-0.3 part of rum and 0.01-0.05 part of sea salt, and uniformly stirring and mixing to obtain mixed slurry;

(2) preparing outer layer pie filling: soaking bamboo beans or white rice beans for at least 6 hours, cleaning and cooking, adding baking soda not more than 1 per mill into the cooked beans, grinding by using an electric stone mill after cooking, filtering in water by using gauze, removing bean skins on the upper side and fine bean paste on the lower side, taking a middle bean paste layer, adding 0.3-0.4 part of moon cake special oil and 0.3-0.45 part of white sugar into 1 part of bean paste by weight, stirring uniformly, mixing, continuously cooking until the water content is within 15%, and taking out the bean paste layer;

(3) making pie stuffing: preparing the sweetened bean paste material obtained in the step (2) into a hollow cylinder, wherein the weight ratio of the mixed slurry to the sweetened bean paste material is 1: 2, extruding the mixed slurry obtained in the step (1) into a cylinder made of the bean paste material through an automatic batcher, closing the mouth, and then placing the closed mixture into a freezer at minus 10 ℃ for quick freezing for at least 15 minutes for later use;

(4) preparing chocolate cake crust: putting the chocolate large blocks into a food grinder, controlling the circulating water temperature in the grinder to be 36-40 ℃, keeping the material temperature at 46 ℃, compacting to 2 amperes, grinding to 35 mu m to obtain chocolate slurry, pouring the chocolate slurry into a heat preservation cylinder, setting the temperature in the heat preservation cylinder at 42-45 ℃, stirring for 2-3 hours, and pouring into the heat preservation cylinder with the temperature adjusted to 42-45 ℃; when the temperature of the chocolate paste on the temperature adjusting table is adjusted to 30-32 ℃, 3-5 per mill parts of probiotics are taken according to the parts by weight for inoculation, then the temperature is adjusted to 30-32 ℃ for the second time, the mixture is poured into a mould, air is removed through a vibrating fluidized bed for 5-10 minutes, the redundant chocolate is poured out, the mixture enters a cooling tunnel at 3-7 ℃ after being shoveled at the bottom, and the mixture is discharged out of the tunnel for 4-5 minutes to obtain chocolate cake skin;

(5) forming a chocolate moon cake: and (3) putting the cake stuffing obtained in the step (3) into a shell made of chocolate cake crust, taking the mixed slurry at 42 ℃ for sealing the bottom, shoveling off the redundant mixed slurry, putting the mixture into a mold, sending the mixture into a cooling tunnel at 7-12 ℃, taking the mixture out of the tunnel for 5-10 minutes, and demolding to obtain the chocolate Yunnan ham flowing core moon cake.

The manufacturing process needs to strictly control the humidity and the temperature of a production workshop in the whole process, when the temperature of the workshop is not higher than 22 ℃ and the humidity is less than or equal to 55%, the gloss of the manufactured chocolate moon cake is optimal under the condition of well controlling the temperature and the humidity, and the chocolate moon cake cannot bloom, whiten or sweat.

Preferably, when the inner layer pie filling is prepared in the step (1), the ham or Yunnan ham thigh bone meat can be replaced by beef or safe and healthy edible fresh flowers, edible wild mushrooms, fruits or vegetables, so that the fragrance and color of the moon cake are increased, the taste and mouthfeel of the moon cake are adjusted, and the taste of the moon cake filling is more fragrant, crisp, fresh and tender.

Preferably, the edible fresh flower is any one of chrysanthemum, rose, jasmine, sweet osmanthus, lotus, cherry blossom, orchid, golden flower, rape flower, carnation, cauliflower or gardenia.

Preferably, the edible wild fungus is any one of drynaria, termitomyces albuminosus, sparassis crispa or tricholoma matsutake.

Preferably, the fruit comprises any one of apple, apricot, banana, nut, crab apple, carambola, cherry, chestnut, Chinese chestnut, kiwi, coconut, kumquat, Dangshan pear, fig, fresh litchi, ginkgo, grape, cantaloupe, hawthorn, honey peach, kumquat, lemon, lychee, mango, cantaloupe, melon, nut, pineapple and walnut.

Preferably, the vegetable includes any one of radish, cabbage, kohlrabi, horseradish, burdock, konjak, konjac, yam, pachyrhizus, edible canna, lazy vegetable, leek, onion, green garlic, chinese cabbage, green vegetable, rape, mustard, pimple, asparagus lettuce, celery, burclover, alfalfa, spinach, mint, white kidney bean, lotus root, laver, artichoke, lily, corn, agaric and pleurotus eryngii.

Preferably, the probiotic bacteria in the step (4) are any one of the following bacteria:

streptococcus thermophilus (Streptococcus thermophilus);

lactobacillus bulgaricus (Lactobacillus bulgaricus);

lactobacillus rhamnosus (Lactobacillus rhamnosus);

lactobacillus fermentum (Lactobacillus fermentum);

lactobacillus paracasei (Lactobacillus paracasei);

lactobacillus helveticus (Lactobacillus helveticus);

lactobacillus acidophilus (Lactobacillus acidophilus);

lactobacillus longus (Bifidobacterium longum).

Compared with the prior art, the invention has the beneficial effects that: the chocolate Yunnan ham flowing heart moon cake produced by the method has rich taste levels and moderate sweetness and saltiness. Has new breakthrough in color, fragrance, taste, shape and taste. Not only has chocolate aroma, but also has the mellow aroma of ham or Yunnan ham and the faint scent of the sweetened bean paste. The taste is adjusted to be light before, rich in middle and long after. The entrance anterior segment is thin and smooth, and the middle section is cool and sand is comfortable, and the back end is smooth.

The traditional Yunnan ham, Yunnan ham cake and moon cake products need to be chewed, the inventor's prior patent of invention ' thin pie ham cake and its making process ', CN200710066115.0, solves the problem that old people and children are difficult to chew, and the flowing core moon cake made by the technical scheme of the invention does not need to be chewed and melts in the mouth.

The traditional flowing core moon cake mainly takes cream yellow stuffing as the flowing core, and the flowing core moon cake prepared by the invention takes Yunnan type traditional ham, Yunnan ham or beef as the main stuffing. The ham or the Yunnan ham taken in the technical scheme of the invention is the meat with the ham or the Yunnan ham which is closest to the femur, and the ham or the Yunnan ham with the optimum ratio of the ham or the ham stuffing is prepared through experiments, and has moderate hardness and is not greasy.

The flowing core moon cake invented by combining the local flavor of Yunnan is characterized in that ham, Yunnan ham or beef and sweetened bean paste form a cake stuffing which is combined with a chocolate cake crust shell, and the flavor and the taste of chocolate are improved in the whole product.

The bean paste material is used as the outer layer of the cake stuffing, so that the color, the fluidity and the hardness of the stuffing are ensured, the stuffing of the ham or the Yunnan ham is in a sealed state, and the phenomenon that the stuffing of the Yunnan ham has too high fluidity and the stuffing of the Yunnan ham splashes outside the stuffing when tasting and dirties hands and clothes is avoided. The chocolate shell avoids air moisture absorption, and the brittleness and hardness of the chocolate solve the problems of core flowing or serious product damage and the like during transportation.

The manufacturing process and technology of the invention are tested for dozens of times and the process parameters are adjusted, the fineness and the manufacturing process of the chocolate are ensured to be different, and the whole manufacturing process is executed strictly according to the required air humidity and temperature.

Detailed Description

The technical solutions provided by the present invention will be described in detail with reference to specific examples, which should be understood that the following specific examples are only illustrative of the present invention and are not intended to limit the scope of the present invention. The present invention will be described in further detail with reference to examples.

It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The specific techniques or conditions are not indicated in the examples, and the techniques or conditions are described in the literature in the field or according to the specification. The materials or equipment used are not indicated by manufacturers, and all are conventional products available by purchase.