阅读说明：本技术 一种火腿月饼及其制备方法 (Ham moon cake and preparation method thereof ) 是由 熊元军 于 2019-10-08 设计创作，主要内容包括：本发明公开了一种火腿月饼,按其重量份计,包括以下原料：猪油、冬瓜、火腿肉、熟面粉、糖、面粉、荞麦粉、蜂蜜、黄油、白砂糖、薄荷、甘草、纯净水。通过月饼馅料的制备月饼皮的制备、制月饼、烤制等步骤制得的火腿月饼传统工艺的基础上在馅料中添加冬瓜蓉相较于传统火腿月饼加入冬瓜蓉的月饼口感更细腻,避免了传统火腿月饼吃起来油腻的感觉,同时冬瓜蓉也是的火腿月饼具有一定的食疗效果,同时,将废弃物冬瓜皮与中药进行熬制后进行月饼皮的制备一方面避免了浪费节约了成本,同时也使得月饼皮中含有冬瓜皮等有效成分,提升了火腿月饼的营养成分和使用价值,本发明供需简单、成本低廉、满足广大消费者的需求。(The invention discloses a ham moon cake which comprises the following raw materials in parts by weight: lard oil, wax gourd, ham meat, cooked flour, sugar, flour, buckwheat flour, honey, butter, white granulated sugar, mint, liquorice and purified water. On the basis of the traditional process of the ham moon cake prepared by the steps of moon cake stuffing preparation, moon cake making, baking and the like, the wax gourd paste is added into the stuffing, the taste is finer compared with the moon cake prepared by adding the wax gourd paste into the traditional ham moon cake, the feeling of greasiness of the traditional ham moon cake is avoided, meanwhile, the wax gourd paste is also a ham moon cake with a certain food therapy effect, meanwhile, the preparation of the moon cake skin after decocting the waste wax gourd peel and the traditional Chinese medicine avoids waste and saves cost on one hand, meanwhile, the moon cake skin contains effective components such as the wax gourd peel and the like, the nutritional components and the use value of the ham moon cake are improved, and the ham moon cake is simple in supply and demand, low in cost and capable of meeting the demands of consumers.)

1. The ham moon cake comprises the following raw materials in parts by weight:

9.5-10.5 parts of lard, 8.8-9.2 parts of wax gourd, 25-35 parts of ham meat, 22.7-23.2 parts of cooked flour, 6.8-8.2 parts of sugar, 75-95 parts of flour, 40-50 parts of buckwheat flour, 5.5-6.5 parts of honey, 39.8-40.5 parts of butter, 8.8-9.4 parts of white granulated sugar, 1-3 parts of mint, 0.5-0.6 part of liquorice and purified water.

2. A ham moon cake according to claim 1 wherein: the white gourd is old white gourd stored for more than 4 months.

3. A ham moon cake according to claim 1 wherein: the sugar is stevioside.

4. The method for preparing a ham moon cake as claimed in claim 1, which comprises the following steps:

(1) preparing moon cake stuffing:

a. cleaning 8.8-9.2 parts of wax gourd with peel, removing peel, pulp and kernel, cutting into 4 x 4cm square blocks, steaming in a steamer to obtain wax gourd paste; drying exocarpium Benincase in sunlight; putting the shelled melon seeds into a pot, frying, removing the shell of the shelled melon seeds, and crushing the shelled melon seeds for later use;

b. 3.5-4.5 parts of lard is poured into the wax gourd paste prepared in the step a, and the mixture is fully stirred uniformly and then stands for standby;

c. cutting 25-35 parts of ham meat into particles, putting the particles into a frying pan, adding seasonings, frying for 8-10 minutes, and cooling for later use;

d. b, uniformly mixing and stirring the materials prepared in the step b-c, the shelled melon seeds, 6.8-8.2 parts of stevioside and 23.7-23.2 parts of cooked flour in a container, covering a preservative film, and storing at a low temperature of 12-16 ℃ for 5-6 hours for later use;

(2) preparation of moon cake skin:

a. decocting the dried Chinese waxgourd peel in the step (1) together with 1-3 parts of mint and 0.5-0.6 part of liquorice in a container for 60-70 minutes, and filtering to obtain filtrate for later use;

b. putting 60-70 parts of flour and 40-50 parts of buckwheat flour into a dough kneading machine, adding the extracting solution, stirring for 2-4 minutes, adding 5.5-6.5 parts of honey, 39.8-40.5 parts of butter and 8.8-9.4 parts of white granulated sugar, stirring uniformly and fully until the dough turns white, adding 15-25 parts of flour, continuously stirring for 10-12 minutes, putting the mixed dough into a basin, covering with cotton gauze, and fermenting for 24-26 minutes at 26-28 ℃ for later use;

(3) making moon cakes: dividing the proofed dough into small dough, rolling the small dough into a cake wrapper, putting the cake wrapper into the stuffing prepared in the step (1), putting the cake blank wrapped with the stuffing into a mould for compression molding, covering a preservative film, and proofing for 5-8 minutes for later use;

(4) baking: preheating an oven, adding the proofed formed moon cake, and baking.

5. The method for preparing ham moon cake according to claim 2, wherein: the baking temperature in the step (4) is 180-210 ℃, and the baking time is 20-30 minutes.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a ham moon cake and a preparation method thereof.

Background

Moon cake is one of the traditional Chinese snacks which are popular for a long time, and is a common diet in mid-autumn festival. Among them, the moon cakes of Guangdong style, Jing style, Su style, Chao style, Dian style, etc. are popular with people in all parts of China. The moon cake is round and is eaten by family, which means reunion and harmony, and is a necessary food in the middle and autumn. Ancient moon cakes are eaten as sacrificial offerings in mid-autumn festival. The habit of eating moon cakes in mid-autumn festival is said to begin in the Tang dynasty. In northern Song, it is popular in palace but also in folks, when colloquially called "patties" and "moon cakes". The development to the Ming Dynasty becomes a common diet custom bought by the whole people. Nowadays, the variety is more varied, and the flavor varies from place to place.

White gourd (scientific name: Benincasa hispida (Thunb.) Cogn.), the annual vine or erect herbaceous plant of the genus Benincasa of the family Cucurbitaceae, with stems harpened and long, furrows, thick petioles, harpened and long, hermaphrodite, uniflory, long cylindrical or near-spherical fruits, large, bristled and white frost, and oval seeds.

Wax gourd is sweet in taste and cold in nature, and has the effects of clearing heat, inducing diuresis and relieving swelling. The white gourd has low sodium content, and has good adjuvant treatment effect on arteriosclerosis, ascites due to cirrhosis, coronary heart disease, hypertension, nephritis, edema, and distention. Diet of living with rest spectrum: if the pregnant women eat the food frequently, the food can be toxic to the fetus, and the infants can not suffer from diseases. Wax gourd also has the function of relieving fish poison. The tartronic acid contained in the white gourd can effectively inhibit the conversion of saccharides into fat, and the white gourd does not contain fat and has low calorie, thereby having important significance for preventing the human body from being fat and helping the body building. The seeds and peel of wax gourd can also be used as medicine, and pulp and flesh of wax gourd have the effects of promoting urination, clearing heat, reducing phlegm, quenching thirst and the like. It can also be used for treating edema, phlegm asthma, summer heat, and hemorrhoid. The white gourd like the decoction with peel can achieve the effects of relieving swelling, promoting urination, clearing away summer-heat.

Disclosure of Invention

The invention aims to provide a ham moon cake which is rich in nutrition and has a certain drug effect.

The invention also aims to provide a preparation method of the ham moon cake.

The ham moon cake comprises the following raw materials in parts by weight:

9.5-10.5 parts of lard, 8.8-9.2 parts of wax gourd, 25-35 parts of ham meat, 22.7-23.2 parts of cooked flour, 6.8-8.2 parts of sugar, 75-95 parts of flour, 40-50 parts of buckwheat flour, 5.5-6.5 parts of honey, 39.8-40.5 parts of butter, 8.8-9.4 parts of white granulated sugar, 1-3 parts of mint, 0.5-0.6 part of liquorice and purified water.

In the ham moon cake, the white gourd is old white gourd.

The ham moon cake is characterized in that the sugar is stevioside.

The invention relates to a preparation method of a ham moon cake, which specifically comprises the following steps:

(1) preparing moon cake stuffing:

a. cleaning 8.8-9.2 parts of wax gourd with peel, removing peel, pulp and kernel, cutting into 4 x 4cm square blocks, steaming in a steamer to obtain wax gourd paste; drying exocarpium Benincase in sunlight; putting the shelled melon seeds into a pot, frying, removing the shell of the shelled melon seeds, and crushing the shelled melon seeds for later use;

b. 3.5-4.5 parts of lard is poured into the wax gourd paste prepared in the step a, and the mixture is fully stirred uniformly and then stands for standby;

c. cutting 25-35 parts of ham meat into particles, putting the particles into a frying pan, adding seasonings, frying for 8-10 minutes, and cooling for later use;

d. b, uniformly mixing and stirring the materials prepared in the step b-c, the shelled melon seeds, 6.8-8.2 parts of stevioside and 23.7-23.2 parts of cooked flour in a container, covering a preservative film, and storing at a low temperature of 12-16 ℃ for 5-6 hours for later use;

(2) preparation of moon cake skin:

a. decocting the dried Chinese waxgourd peel in the step (1) together with 1-3 parts of mint and 0.5-0.6 part of liquorice in a container for 60-70 minutes, and filtering to obtain filtrate for later use;

b. putting 60-70 parts of flour and 40-50 parts of buckwheat flour into a dough kneading machine, adding the extracting solution, stirring for 2-4 minutes, adding 5.5-6.5 parts of honey, 39.8-40.5 parts of butter and 8.8-9.4 parts of white granulated sugar, stirring uniformly and fully until the dough turns white, adding 15-25 parts of flour, continuously stirring for 10-12 minutes, putting the mixed dough into a basin, covering with cotton gauze, and fermenting for 24-26 minutes at 26-28 ℃ for later use;

(3) making moon cakes: dividing the proofed dough into small dough, rolling the small dough into a cake wrapper, putting the cake wrapper into the stuffing prepared in the step (1), putting the cake blank wrapped with the stuffing into a mould for compression molding, covering a preservative film, and proofing for 5-8 minutes for later use;

(4) baking: preheating an oven, adding the proofed formed moon cake, and baking.

The preparation method of the ham moon cake comprises the step (4) of baking at the temperature of 180-210 ℃ for 20-30 minutes.

Compared with the prior art, has obvious beneficial effect, can know from above technical scheme: compared with the traditional ham moon cake with the wax gourd paste, the ham moon cake has the advantages that the taste is finer and smoother due to the wax gourd paste added into the stuffing on the basis of the traditional process, the feeling of greasiness of the traditional ham moon cake is avoided, meanwhile, the wax gourd paste is also a ham moon cake with a certain food therapy effect, meanwhile, the waste wax gourd peel and the traditional Chinese medicine are decocted and then the moon cake peel is prepared, on one hand, the waste is avoided, the cost is saved, meanwhile, the effective components such as the wax gourd peel are contained in the moon cake peel, the nutritional ingredients and the use value of the ham moon cake are improved, the supply and demand are simple, the cost is low, and the requirements of consumers are met.

Detailed Description