An old listener of mine called to ask, there are too many varieties of mooncakes in the market, so I don’t know what to choose…, write a blog post for your reference.

　　One. Starting from the raw materials for processing moon cakes

　　The processing methods of moon cakes are currently divided into two types, one type of moon cakes using traditional processing techniques For traditional moon cakes, another type of improvement based on traditional processing techniques is called improved moon cakes.

　　Traditional moon cake is a seasonal food made by baking flour, fat (animal oil, vegetable oil), sugar, nuts, bean paste, salt and pepper and other auxiliary materials. Mooncakes have a high nutritional value and are rich in sugar, fat, protein, inorganic salts and vitamins, especially high in calories.

　　Improved and innovative mooncakes are not really required by the nutrition profession, but only relatively reduce or use sweeteners, flavor enhancers, etc., the applicable population and scope are targeted service awareness For some special people, special processing is required, and there are changes in Chinese and Western technologies in the process, so that more people can enjoy energy saving and enjoy the traditional cultural atmosphere of the traditional family festival.

　　 is not only about taste, but also the key to understanding the characteristics of various moon cakes, so that you can choose the one that suits your physique and is good for your health. If a reporter asked, “Is it better to put cream and margarine on mooncakes now?” First of all, we must know that the main ingredients of cream and margarine are still fat, but the taste has changed significantly, and margarine is often called For Macchelin, it is vegetable oil solidification (trans fatty acid), and it is advisable to give up for patients with cardiovascular and cerebrovascular diseases, dyslipidemia, and children.

　　II. Food hygiene of mooncakes

　　moistures of mooncakes are susceptible to bacterial contamination. Check the quality of mooncakes when purchasing them Even, smooth and full, the cake crust is not loose or the pattern is clear, the filling is not leaking, the surface is golden and oily, fresh and not shrinking, and there is no burnt spot on the bottom. Purchased moon cakes are generally not suitable for long-term storage in airtight containers. It is best to place them in a bamboo basket in a ventilated and cool place. Boxed moon cakes should be opened to allow ventilation. The moon cake should be kept away from light to prevent the oxidation and rancidity of the fat. At a temperature of 25°C, the storage time of mooncakes with meat filling should not exceed 5 days, and the mooncakes with plain filling should not exceed 10 days. Among them, the softer bean paste and jujube mud mooncakes should be shortened due to their high water content.