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蘇式月餅行業簡介

一、蘇式月餅是哪里的特產

蘇式月餅是江蘇蘇州的特產。蘇式月(yue)餅(bing)(bing)是(shi)(shi)中秋節(jie)的(de)傳統食品，源于蘇州，屬于蘇式糕點(dian)，被(bei)江(jiang)浙地區的(de)人(ren)民(min)喜愛。蘇式月(yue)餅(bing)(bing)皮層(ceng)酥松，色澤美(mei)觀，餡料肥(fei)而(er)不膩，口(kou)感松酥，是(shi)(shi)蘇式月(yue)餅(bing)(bing)的(de)精華。

蘇式月餅是用小麥粉、飴糖、食用植物(wu)油(you)或豬油(you)、水等制皮，小麥粉、食用植物(wu)油(you)或豬油(you)制酥，經制酥皮、包餡、成型、焙(bei)烤工藝加工而成。

二、蘇式月餅的特點及類型

蘇式月餅，皮層酥松，色澤美觀，餡料肥而不膩，口感松酥，是蘇式月餅的精華。蘇式月餅的(de)特點就是酥，蘇式月(yue)餅(bing)(bing)被(bei)壓得緊緊實實，用(yong)嘴輕(qing)(qing)輕(qing)(qing)一咬，便松散了，甜(tian)度相對于(yu)其他月(yue)餅(bing)(bing)來(lai)說有些高。

蘇式月(yue)餅(bing)(bing)的(de)花色(se)(se)品(pin)種(zhong)分甜(tian)(tian)、咸(xian)或烤、烙兩(liang)類。甜(tian)(tian)月(yue)餅(bing)(bing)的(de)制(zhi)作工藝以(yi)烤為主，有(you)玫(mei)(mei)(mei)瑰、百果(guo)、椒鹽(yan)、豆沙等(deng)(deng)品(pin)種(zhong)，咸(xian)月(yue)餅(bing)(bing)以(yi)烙為主，品(pin)種(zhong)有(you)火(huo)(huo)腿(tui)豬(zhu)油(you)、香蔥(cong)豬(zhu)油(you)、鮮(xian)肉、蝦仁(ren)(ren)等(deng)(deng)。其中清水(shui)玫(mei)(mei)(mei)瑰、精制(zhi)百果(guo)、白(bai)麻(ma)椒鹽(yan)、夾沙豬(zhu)油(you)是蘇式月(yue)餅(bing)(bing)中的(de)精品(pin)。蘇式月(yue)餅(bing)(bing)選(xuan)用(yong)原輔材料(liao)講(jiang)究(jiu)，富有(you)地方特色(se)(se)。甜(tian)(tian)月(yue)餅(bing)(bing)餡料(liao)用(yong)玫(mei)(mei)(mei)瑰花、桂花、核桃仁(ren)(ren)、瓜(gua)子仁(ren)(ren)、松子仁(ren)(ren)、芝麻(ma)仁(ren)(ren)等(deng)(deng)配制(zhi)而(er)成(cheng)，咸(xian)月(yue)餅(bing)(bing)餡料(liao)主要以(yi)火(huo)(huo)腿(tui)、豬(zhu)腿(tui)肉、蝦仁(ren)(ren)、豬(zhu)油(you)、青蔥(cong)等(deng)(deng)配制(zhi)而(er)成(cheng)。皮酥以(yi)小麥粉、綿白(bai)糖、飴糖、油(you)脂(zhi)調制(zhi)而(er)成(cheng)。

三、蘇式月餅的做法

1、蘇式月餅餡料

清水玫瑰月餅

熟面粉5公(gong)(gong)(gong)斤(jin)、綿(mian)白糖11公(gong)(gong)(gong)斤(jin)、熟豬油(you)4.25公(gong)(gong)(gong)斤(jin)、糖制豬油(you)丁(ding)5公(gong)(gong)(gong)斤(jin)、核(he)桃仁(ren)1.5公(gong)(gong)(gong)斤(jin)、松子(zi)仁(ren)1.5公(gong)(gong)(gong)斤(jin)、瓜子(zi)仁(ren)1公(gong)(gong)(gong)斤(jin)、糖桔(jie)皮0.5公(gong)(gong)(gong)斤(jin)、黃丁(ding)0.5公(gong)(gong)(gong)斤(jin)、玫瑰花1公(gong)(gong)(gong)斤(jin)。

水晶百果月餅

熟(shu)面粉(fen)5公(gong)(gong)(gong)斤(jin)(jin)、綿(mian)白糖11公(gong)(gong)(gong)斤(jin)(jin)、熟(shu)豬油4.25公(gong)(gong)(gong)斤(jin)(jin)、糖制豬油丁(ding)(ding)5公(gong)(gong)(gong)斤(jin)(jin)、核桃仁2.5公(gong)(gong)(gong)斤(jin)(jin)、松(song)子仁1公(gong)(gong)(gong)斤(jin)(jin)、瓜子仁1公(gong)(gong)(gong)斤(jin)(jin)、糖桔皮0.5公(gong)(gong)(gong)斤(jin)(jin)、黃丁(ding)(ding)0.5公(gong)(gong)(gong)斤(jin)(jin)、黃桂花0.5公(gong)(gong)(gong)斤(jin)(jin)。

甜腿百果月餅

熟面粉(fen)5公(gong)(gong)(gong)斤(jin)(jin)(jin)、綿白糖(tang)11公(gong)(gong)(gong)斤(jin)(jin)(jin)、熟豬油4.25公(gong)(gong)(gong)斤(jin)(jin)(jin)、糖(tang)制豬油丁5公(gong)(gong)(gong)斤(jin)(jin)(jin)、熟火腿(tui)肉1公(gong)(gong)(gong)斤(jin)(jin)(jin)、核桃仁1.5公(gong)(gong)(gong)斤(jin)(jin)(jin)、松子(zi)仁1公(gong)(gong)(gong)斤(jin)(jin)(jin)、瓜子(zi)仁0.5公(gong)(gong)(gong)斤(jin)(jin)(jin)、糖(tang)桔(jie)皮(pi)0.5公(gong)(gong)(gong)斤(jin)(jin)(jin)、黃丁0.5公(gong)(gong)(gong)斤(jin)(jin)(jin)、黃桂花1公(gong)(gong)(gong)斤(jin)(jin)(jin)。

松子棗泥月餅

綿白(bai)糖(tang)16公(gong)(gong)(gong)(gong)斤、熟豬油(you)3.5公(gong)(gong)(gong)(gong)斤、糖(tang)制豬油(you)丁(ding)0.75公(gong)(gong)(gong)(gong)斤、黑棗8公(gong)(gong)(gong)(gong)斤、松(song)子(zi)仁2公(gong)(gong)(gong)(gong)斤、瓜子(zi)仁1公(gong)(gong)(gong)(gong)斤、糖(tang)桔皮0.5公(gong)(gong)(gong)(gong)斤、黃丁(ding)0.5公(gong)(gong)(gong)(gong)斤、黃桂花(hua)0.5公(gong)(gong)(gong)(gong)斤。

清水洗沙月餅

制成的豆沙28.5公斤(jin)(jin)、糖(tang)制豬油丁(ding)2.5公斤(jin)(jin)、糖(tang)桔(jie)皮0.5公斤(jin)(jin)、黃(huang)丁(ding)0.5公斤(jin)(jin)、黃(huang)桂花1公斤(jin)(jin)。

豬油夾沙月餅

制(zhi)成的豆(dou)沙22.5公(gong)(gong)斤(jin)(jin)、糖制(zhi)豬油丁(ding)8公(gong)(gong)斤(jin)(jin)、黃丁(ding)1公(gong)(gong)斤(jin)(jin)、黃桂花0.5公(gong)(gong)斤(jin)(jin)、玫(mei)瑰花0.5公(gong)(gong)斤(jin)(jin)。

2、蘇式月餅制作要點

（1）油酥(su)包(bao)入皮(pi)內(nei)后(hou)，用面杖搟(xian)薄時不宜(yi)搟(xian)的(de)太短、太窄，以免皮(pi)酥(su)不均勻，影(ying)響質(zhi)量。

（2）小包(bao)酥(su)(su)酥(su)(su)皮(pi)制(zhi)法：面(mian)團(tuan)和油酥(su)(su)面(mian)團(tuan)制(zhi)法同(tong)大包(bao)酥(su)(su)酥(su)(su)皮(pi)制(zhi)法。將皮(pi)料與油酥(su)(su)料各分成(cheng)10小塊(kuai)，將油酥(su)(su)逐一包(bao)入(ru)皮(pi)中(zhong)，用面(mian)杖壓扁(bian)后卷折成(cheng)團(tuan)，再用手掌撳扁(bian)成(cheng)薄(bo)餅形(xing)即(ji)可包(bao)餡(xian)。

（3）制餡：根據(ju)配方(fang)拌(ban)勻，揉透滋潤即可。下(xia)列(lie)餡需(xu)預制成半成品(pin)：

a.松(song)子(zi)棗泥：先將黑棗去核、洗凈、蒸爛絞成碎泥。糖(tang)放入(ru)鍋(guo)內加水(shui)，加熱(re)溶(rong)化成糖(tang)漿，濃度以用竹筷能挑出絲為(wei)適度，然(ran)后將棗泥、油、松(song)子(zi)加入(ru)，拌勻，燒到不粘手即(ji)可。

b.清水(shui)洗沙(sha)：赤豆9公斤(jin)(jin)(jin)，砂(sha)糖(tang)(tang)15公斤(jin)(jin)(jin)，飴糖(tang)(tang)1.5公斤(jin)(jin)(jin)，生油2.5公斤(jin)(jin)(jin)，水(shui)3公斤(jin)(jin)(jin)，制法與(yu)豆沙(sha)餡同。

c.豬油(you)夾沙：所用(yong)的豆(dou)沙與清水(shui)豆(dou)沙制(zhi)法(fa)相同(tong)。具體(ti)制(zhi)法(fa)：將豆(dou)沙與糖、豬油(you)丁、玫(mei)瑰花(hua)、桂花(hua)拌勻(yun)即可。

（4）包(bao)餡：先取豆沙(sha)餡撳薄置于(yu)酥皮(pi)上(shang)，再取豬油丁、桂花等混(hun)合料(liao)同時包(bao)入酥皮(pi)內(nei)。

（5）成型：包好餡后，在酥皮(pi)封口處(chu)貼上(shang)方型墊紙(zhi)，壓成1.67厘米厚的扁形月餅坯，每只90克，再在月餅生坯上(shang)蓋(gai)以各種名稱的印章。

（6）烘烤(kao)：月餅(bing)生坯推入爐(lu)內，爐(lu)溫保持在(zai)240℃左(zuo)右(you)，待月餅(bing)上的花紋(wen)定型后(hou)適當降溫，上下火要(yao)求一(yi)致，烤(kao)6～7分(fen)鐘熟透即可出爐(lu)，待涼透后(hou)下盤。

（7）貯存(cun)：在裝盒以前須完全冷(leng)透，輕(qing)拿(na)輕(qing)放，防止(zhi)皮酥脫落，影(ying)響質(zhi)量(liang)及美觀(guan)。如運(yun)銷最好(hao)在月(yue)餅(bing)外面(mian)加(jia)包蠟紙或(huo)尼(ni)龍袋。保(bao)藏(zang)一般存(cun)放在通風陰涼處。在30℃的氣溫中(zhong)可(ke)保(bao)藏(zang)一個月(yue)，但“豆(dou)沙(sha)”和“棗泥”等軟(ruan)貨，則保(bao)藏(zang)時(shi)間較短。

四、蘇式月餅質量要求

1、色(se)澤：表面金黃(huang)油潤，圓邊淺黃(huang)，底部沒有焦斑。

2、形狀(zhuang)：平整飽滿(man)，呈扁鼓形，沒有裂口(kou)和(he)漏底現象。

3、酥皮(pi)：外表(biao)完整，酥皮(pi)清晰不亂，沒有僵(jiang)皮(pi)和硬(ying)皮(pi)。

4、內質：皮餡厚薄均勻，無脫(tuo)殼和空心現(xian)象，果料切(qie)塊粗細適當。

5、滋味：餅皮松酥(su)，有(you)各種餡料的特有(you)風味和正常的香味，無哈喇(la)味和果皮的苦味或澀味。