Making skills of Longyou hair cake

The production process of Longyou hair cake is quite complicated. From raw materials to finished products, it needs to go through many processes, such as soaking, cleaning, pulping, grinding, dehydration, mixing and stirring, cage-loading, fermentation, cooking, pruning and so on 10.

The traditional manual method is to soak rice for dozens of days, then rinse it with water and grind it into fine powder. In addition, according to a certain proportion, add condiments such as lard, ham and liqueur to make paste. You need a special steamer to make a hair cake. Spread lotus leaves or bamboo leaves on the bottom of the steamer, put the mixed rice flour paste into the steamer and ferment with slow fire. In the meantime, the order of the steamer is changed every 7-8 minutes, and the top is changed to the bottom, and so on, until the cage wall is warm by hand, and then the heating is stopped. At this point, the cake can't be cooked, but should be put in sweet wine to wait for it to change. When the half cage is full, you can insert some small bamboo sticks evenly into the inner wall of each steamer, about four or five in each cage. Finally, steam it over high fire. After steaming, sprinkle red and green silk on it, or put red dates, candied dates and green plums. The finished hair cake has bright color and attractive fragrance. (1) raw and auxiliary materials.

1, rice: it meets the first-class standard of GB 1354- 1986.

2. White sugar: it meets the quality standard of GB 3 17- 1998.

3. Fat pork: It comes from Jinhua City and Quzhou City, and has passed the inspection and quarantine by the competent department of animal inspection and quarantine in the place of origin. It's thick and white.

4. Brewing: According to the production technology of Longyou rice wine, brewing with local traditional rice wine koji.

5. Water: tap water with water quality meeting the drinking water standard of GB 5749- 1985. It is required that the pH value is 6.5 ~ 7.2mg/L, the iron is ≤0.2 mg/L, and the hardness is ≤100 mg/L. ..

6. Zongzuo: Choose Longnan Mountain area above 800 meters above sea level and pick it from June to August every year. The selected zongzi meets the requirements of soft texture, no moth, curl and no pollution.

(2) Process control.

1, mince fat: First, remove the unusable parts such as lean meat and rubber bands from the oil, then cut them into strips, and then finely mince them with a meat grinder.

2. Soaking: pour the rice into a clean pool, soak it in tap water conforming to GB 5749- 1985 for 5 to 7 days in autumn and winter, and soak it for 2 to 4 days in spring and summer, and change the water every day.

3. Rinse: Rinse with tap water conforming to GB 5749- 1985 Hygienic Standard for Drinking Water, without swill smell.

4. Grinding: the polished round-grained rice and glutinous rice are ground into fine slurry or fine powder by a mill.

5. Dehydration: dehydrate the fine slurry with 140 powder bag to make the water content of the powder about 15%.

6. Stirring: mix and stir the japonica rice powder, lard, sugar and alcohol ester into paste according to the formula requirements.

7. Cage stuffing: According to the size of the cake, put the mixed raw materials into the steamer in the container.

8. Fermentation: When the temperature is low in winter, the steamer filled with raw materials is stacked on the steam furnace for heating for 3 to 4 minutes, and then drag fermentation is carried out (drag fermentation is not needed in other seasons). The steamer enters the warm room for fermentation, so that tiny pinholes appear in the cake.

9. Steaming: Steam is turned on at a standard of 2kg/cm2 for 45 minutes.

10, trimming: cut off zongzi higher than the cake surface to make it neat and beautiful.

1 1, vacuum packaging: according to different specifications, put the cake into a special vacuum bag for food (nylon laminated retort pouch, with a film thickness of more than 8 lines).

12, sterilization: negative pressure sterilization in horizontal sterilizer, 103℃ with steam turned on and kept for 5 minutes; Pasteurization method: turn on steam to raise the temperature (1.2 ~ 1.4kg/cm2), and keep it for 6 ~ 8 minutes after SAIC.

13. cooling: spread the sterilized cake on a cooling rack and cool it to normal temperature.

14. inspection: the appearance of the cake should be neat and beautiful, without air leakage, and the deviation of weight, diameter, length and height should be within the allowable range.

15. packaging: put the qualified products into boxes according to the specified quantity.

16. warehousing: entering a constant temperature warehouse at 5℃ to 10℃.

(3) Quality characteristics.

1, sensory characteristics: milky white color, pure aroma, unique flavor, soft texture, fine cross-section pinholes and uniform distribution, rich wine aroma, delicate taste and moderate sweetness.

2. Physical and chemical indexes: fat ≥3%, total sugar ≥ 15%. Producers within the protection scope of Longyou Fagao geographical indication products may apply to Quzhou Entry-Exit Inspection and Quarantine Bureau for the use of "Special Marks for Geographical Indications Products", which shall be announced and approved by AQSIQ.

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