The freshness of the moon cake, one of the safest, is...

The freshness of the moon cake, one of the safest, is...

In August, fifteen moon was round and moon cake was fragrant and sweet. The proverb fully illustrates the Chinese tradition of eating moon cakes on the night of the Mid Autumn Festival. Chinese traditional moon cake culture is broad and profound and widely spread.

Today, the little editor will tell you the details of the moon cake. Understanding this, the home moon cake preservation is not a problem. Let's collect it quickly.

【The production of moon cake】

One：Mix the flour

1.  The mixed syrup with soap water evenly divided into Kinde liquid butter ghee Huang stir, add 2/3 flour mixing into a paste, then add the residue flour mix thoroughly

2. The soft hardness of a dough is usually made of syrup rather than water.

3. When the flour is added, it can not be overly stirred, and the mixture can be evenly mixed.

Two：Static

The stir good dough should be covered with clean cloth. It usually needs 70 - 100 minutes with no sticky hand. The static time should be flexible according to the temperature, climate and stirring time. The temperature is low, the climate is dry, the stirring time is long, and the static time is relatively shortened. conversely, it will extend.

Three： Shape

1.The key is to pack the stuffing stuffing evenly, without filling leakage, minimize the use of dry powder, to avoid baked white spots and vesicles or stuffing separation, the edge crust cannot be too thick.

2. The crust heal will shut up, the crust and even not revealed the secret side into the mold bottom, use less powder, cake compaction, pressure evenly around. Rapping force uniform, fast, so as to clear pattern, and have edges and corners.

Four：Bake

1.Water is sprinkled on the surface of the cake before baking to prevent white spots after baking.

2.Into the oven, the first 7-8 minutes, take out, when the surface becomes yellow when cool, brush on a thin layer of the egg again into the furnace, baking 7 to 8 minutes to remove the surface to produce a light golden yellow, cool for a while and then brush an egg and then into oven for 3-4 minutes when the cake micro convex side, slightly dark golden color can be released.

3.After a while hot brush Kinde Huang liquid butter ghee, formation of membrane, barrier of water and heat of evaporation. The less water volatilization, the more water in the filling, the faster back to the soft.

Five：Packing

In order to effectively prevent the moon cake from being polluted by microorganism, the hot packing process can be adopted. That is to say, when the moon cake is baked, the outer skin temperature can be packed at about 60 degrees, which guarantees the quality of products and the contamination of microorganism, and extends the shelf life. In addition, hot packing can also speed up the return of the moon cake to oil.

 【The most important thing is retain freshness freshness of the moon cake】

First：The main reasons for the metamorphism of the moon cake

1.  Aging physical changes of food ingredients such as starch, oxidized oil

2. Microbial contamination is caused by bacteria, moulds, etc.

Second：How to prevent

1.To prevent oil oxidation.

1）Selection of oil with high refining degree and good quality

2）Deoxidization and avoidance of light

3）Rational addition of antioxidants

2.Microbial contamination prevention

1）In addition to the necessary nutrition, microbial growth and reproduction require appropriate pH, moisture and temperature. The average pH of common bacteria is 6.5 - 7.5. Yeasts and molds are suitable for growth in a acid environment. Therefore, increasing pH can inhibit the growth and reproduction of microorganisms.

2）The temperature requirements of microorganisms vary from species to species. Generally, 20 to 45 degrees are suitable temperatures, and 5 to 15 degrees grow slowly. Therefore, keeping the moon cakes below 15 degrees can extend the shelf life effectively.

3）Water activity is crucial to the growth and reproduction of microbes. When the water activity is below a certain value, the microorganism can not reproduce, so reducing the water activity in the moon cake can greatly improve the shelf life of the moon cake.

Third：Deoxidizer is the most reliable one

1.  The performance of the deoxidizer is to absorb oxygen in the bag, make the bag lack of oxygen, and make it unable to grow and reproduce. But it can not play the role of sterilization, it can only control the reproduction of bacteria, and the survival of bacteria depends on oxygen. No bacteria can survive in an anaerobic environment.

2.  Because the deoxidizer will not be directly put into the moon cake, it has better safety, and the health of the human body has been better guaranteed.

3.  When selecting packaging materials, we should use KOP (polypropyl two vinyl chloride) and KPET (polypropyl two vinyl chloride biaxially stretched polyester film) with high oxygen permeability. The material of this material is thin and lustre is more transparent, and the density is large, and the gas holding performance is good. If the density is not enough, the effect of the deoxidizer will soon run out, so that it will not play the role of preservation.

Ganjiang not only provides the best deoxidizer in the whole country, but also an expert in technology and market trend research. If you have needs for deoxidizer of moon cake, you can contact us. We will provide you with the most professional and high quality service to you.