CN100339012C - Lily-mung bean cake and its preparing process - Google Patents
Lily-mung bean cake and its preparing process Download PDFInfo
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- CN100339012C CN100339012C CNB2005100504593A CN200510050459A CN100339012C CN 100339012 C CN100339012 C CN 100339012C CN B2005100504593 A CNB2005100504593 A CN B2005100504593A CN 200510050459 A CN200510050459 A CN 200510050459A CN 100339012 C CN100339012 C CN 100339012C
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- lily
- mung bean
- cake
- glutinous rice
- bean cake
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Abstract
The present invention discloses a lily-mung bean cake and the preparing process thereof. The lily-mung bean cake belongs to rice food and has the functions of moistening lung for arresting a cough, tranquilizing by nourishing the heart and clearing away heat and toxic material; the lily-mung bean cake comprises the following composition (by wt%): 30 to 60% of glutinous rice, 15 to 25% of white sugar, 10 to 25% of lily bulb, and 10 to 25% of mung beans. The lily-mung bean cake has the advantages of convenient preparing method, wide source, reasonable compounding, long maintaining time, convenient eating, and portability; in addition, favorable natural raw material is combined, nutrition is rich, and color is discernible; particularly, the lily-mung bean cake is leisure food for clearing heat and removing summer-heat in summer, and is suitable for all people to eat.
Description
Technical field
The present invention relates to food, more specifically to a kind of cake and manufacture craft thereof.
Background technology
The beans cake that people's custom is eaten has mung bean cake, soya bean cake, seldom adds the beans cake of lily in the beans cake.Though contain to have introduced in the selenium lily bean cake according to China Patent No. ZL02158511.3 and pour in the cake mold after selenium lily, mould tea, mung bean, wheat face, sucrose, water stir with containing, cook, the cold of drying in the air is poured out, it is a kind of method of family making among the people for its weak point, its water content height, shelf-life is short, apt to deteriorate, and packing and transportation are inconvenient, and batch production is produced in batches and entered store sales certain limitation.
Summary of the invention
The object of the present invention is to provide a kind of lily-mung bean cake and manufacture craft thereof of nutritious, edible and easy to carry, long shelf-life.
Lily-mung bean cake of the present invention comprises following component by weight percentage: glutinous rice 30-60%, white sugar 15-25%, lily 10-25%, mung bean 10-25%.
The manufacture craft of lily-mung bean cake:
(1) get the raw materials ready:
A, glutinous rice wash, and put into pot and copy to the little Huang of glutinous rice, wear into glutinous rice flour;
B, fresh lily bulb defocus leaf, clean to burn ripe mashing, become lily mud;
C, mung bean are cleaned and are burnt ripe mashing, and become mung bean mud;
The water heating that adds 10-15% in d, the white sugar is stirred to sugar and all melts;
(2) spice: ripe glutinous rice flour, lily mud, mung bean mud, hot sugar juice are evenly stirred and can become bulk;
(3) be shaped: the material that will mix is sloughed mould after putting into the real shaping of mould inner pressure, becomes block cake;
(4) cake made of glutinous rice, sold in sliced pieces: will become block cake to be cut into the sheet of 2-4 millimeters thick with sharp cutter;
(5) baking cake: tableted cake shakeout put into baking oven and dehydrate, baking temperature 110-130 ℃, be dried to water content less than 3%;
(6) packing, warehouse-in: the sheet cake row of drying is neat, with putting in storage after the moistureproof wrapper.
Lily have moisten the lung and relieve the cough, the effect of mental-tranquilization, to the dry cough due to the lack of lung-YIN, consumption of YIN caused by febrile disease, waste heat uneasy, the cardio palmus of the vexed insomnia of the heart, the spirit due to the greatest extent have certain curative effect; Mung bean have relieve summer heat, clearing heat and detoxicating effect, often as the cold drink of prevention heatstroke.Lily-mung bean cake is made up by natural material, and is nutritious, color and luster is clearly demarcated, instant, and it is edible to be fit to extensive crowd, and the effect of supplemental treatment is arranged.Simple according to above-mentioned prescription and technology making lily-mung bean cake method, and kept the effect of each composition part.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Lily-mung bean cake of the present invention constitutes by following component: glutinous rice 30-60%, white sugar 15-25%, lily 10-25%, mung bean 10-25%.Each component all by weight percentage.
Embodiment 1:
Prescription: 40 kilograms in glutinous rice, 20 kilograms of white sugar, 20 kilograms of lilies, 20 kilograms in mung bean.
Manufacture craft:
(1) get the raw materials ready:
A, glutinous rice wash, and put into pot and copy to the little Huang of glutinous rice; Wear into glutinous rice flour;
B, fresh lily bulb defocus leaf, clean to burn ripe mashing, become lily mud;
C, mung bean are cleaned and are burnt ripe mashing, and become mung bean mud;
The water heating that adds 10-15% in d, the white sugar is stirred to sugar and all melts;
(2) spice: ripe glutinous rice flour, lily mud, mung bean mud, hot sugar juice are evenly stirred and can become bulk;
(3) be shaped: the material that will mix is sloughed mould after putting into the real shaping of mould inner pressure, becomes block cake;
(4) cake made of glutinous rice, sold in sliced pieces: will become block cake to be cut into the sheet of 2-4 millimeters thick with sharp cutter;
(5) baking cake: tableted cake shakeout put into baking oven and dehydrate, baking temperature 110-130 ℃, be dried to water content less than 3%;
(6) packing, warehouse-in: the sheet cake row of drying is neat, with putting in storage after the moistureproof wrapper.
Embodiment 2
Prescription: 30 kilograms in glutinous rice, 20 kilograms of white sugar, 25 kilograms of lilies, 25 kilograms in mung bean.
Manufacture craft: identical with embodiment 1.
Embodiment 3
Prescription: 50 kilograms in glutinous rice, 25 kilograms of white sugar, 15 kilograms of lilies, 10 kilograms in mung bean.
Manufacture craft: identical with embodiment 1.
Embodiment 4
60 kilograms in glutinous rice of prescription, 15 kilograms of white sugar, 10 kilograms of lilies, 15 kilograms in mung bean.
Manufacture craft: identical with embodiment 1.
Claims (2)
1, a kind of lily-mung bean cake is characterized in that comprising by weight percentage following component: glutinous rice 30-60%, white sugar 15-25%, lily 10-25%, mung bean 10-25%.
2, the manufacture craft of lily-mung bean cake according to claim 1 is characterized in that:
(1) get the raw materials ready:
A, glutinous rice wash, and put into pot and copy to the little Huang of glutinous rice; Wear into glutinous rice flour;
B, fresh lily bulb defocus leaf, clean to burn ripe mashing, become lily mud;
C, mung bean are cleaned and are burnt ripe mashing, and become mung bean mud;
The water heating that adds 10-15% in d, the white sugar is stirred to sugar and all melts;
(2) spice: ripe glutinous rice flour, lily mud, mung bean mud, hot sugar juice are evenly stirred and can become bulk;
(3) be shaped: the material that will mix is sloughed mould after putting into the real shaping of mould inner pressure, becomes block cake;
(4) cake made of glutinous rice, sold in sliced pieces: will become block cake to be cut into the sheet of 2-4 millimeters thick with sharp cutter;
(5) baking cake: tableted cake shakeout put into baking oven and dehydrate, baking temperature 110-130 ℃, be dried to water content less than 3%;
(6) packing, warehouse-in: the sheet cake row of drying is neat, with putting in storage after the moistureproof wrapper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100504593A CN100339012C (en) | 2005-06-27 | 2005-06-27 | Lily-mung bean cake and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100504593A CN100339012C (en) | 2005-06-27 | 2005-06-27 | Lily-mung bean cake and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1709074A CN1709074A (en) | 2005-12-21 |
| CN100339012C true CN100339012C (en) | 2007-09-26 |
Family
ID=35705412
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100504593A Expired - Fee Related CN100339012C (en) | 2005-06-27 | 2005-06-27 | Lily-mung bean cake and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100339012C (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336674B (en) * | 2008-08-18 | 2011-07-20 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing lily and its preparation method |
| CN101889671B (en) * | 2009-05-21 | 2015-06-17 | 杨家云 | Green bean cake and preparation method thereof |
| CN102885191A (en) * | 2011-07-22 | 2013-01-23 | 江西食方食坊中药食品有限公司 | Lung moistening and cough relieving lily cake and preparation method thereof |
| CN103380799A (en) * | 2012-05-02 | 2013-11-06 | 沅江億昌食品有限公司 | Recipe of flax flavor cake |
| CN103380800A (en) * | 2012-05-02 | 2013-11-06 | 沅江億昌食品有限公司 | Preparation method for flax flavor cake |
| CN102805317A (en) * | 2012-07-19 | 2012-12-05 | 王雅 | Method for producing sugar-free narrow-leaved oleaster lily cake |
| CN104000083B (en) * | 2014-04-23 | 2016-02-03 | 陆开云 | A kind of tonifying Qi relieving summer-heat mung bean cake |
| CN104473060A (en) * | 2014-11-27 | 2015-04-01 | 陈国勇 | Health green bean cake and preparation method thereof |
| CN106071893A (en) * | 2016-08-22 | 2016-11-09 | 中南林业科技大学 | A kind of Semen phaseoli radiati glutinous rice cakes and preparation method thereof |
| CN108497323A (en) * | 2018-03-31 | 2018-09-07 | 哈尔滨伟平科技开发有限公司 | A kind of production method of mung bean cake |
| CN110024829A (en) * | 2019-05-17 | 2019-07-19 | 苏炳文 | A kind of mung bean cake and preparation method thereof |
| CN111700230A (en) * | 2020-06-30 | 2020-09-25 | 上海来伊份股份有限公司 | Processing method of mung bean product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117809A (en) * | 1994-09-02 | 1996-03-06 | 长春市工程食品研究所 | Method for making lily series health-care food |
| CN1481728A (en) * | 2003-06-25 | 2004-03-17 | 杨志刚 | Coarse cereals dumpling and method for producing thereof |
| CN1509639A (en) * | 2002-12-25 | 2004-07-07 | 孙士蓉 | Selenium-contained lily bean cakes |
-
2005
- 2005-06-27 CN CNB2005100504593A patent/CN100339012C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117809A (en) * | 1994-09-02 | 1996-03-06 | 长春市工程食品研究所 | Method for making lily series health-care food |
| CN1509639A (en) * | 2002-12-25 | 2004-07-07 | 孙士蓉 | Selenium-contained lily bean cakes |
| CN1481728A (en) * | 2003-06-25 | 2004-03-17 | 杨志刚 | Coarse cereals dumpling and method for producing thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1709074A (en) | 2005-12-21 |
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