CN101756109A - Preparation method of green bean cakes - Google Patents

Abstract

The invention provides a preparation method of green soybean cakes, which is characterized in that the cakes are prepared from the following components in percentage by weight: 30-40 % of green bean flour, 10-20 % of puffed corn powder, 35-45% of soft sugar, 5-8 % of sesame oil, and 3-5 % of warm water. The technological process comprises: (1) power process, (2) mixing, (3) molding and (4) steaming to obtain a finished product. The invention has simple preparation method, and the produced green bean cake has yellowgreen color and luster, as well as soft and loose texture, is fine and smooth, tasty and refreshing, sweet and cooling, has the green bean flavor and is a leisure food good for both children and adults.

Description

The preparation method of mung bean cake

Affiliated technical field

The present invention relates to a kind of food preparation technology of defending, is a kind of preparation method of mung bean cake specifically.

Background technology

Mung bean is traditional bean food of China people.The content of mung bean protein matter almost is 3 times of polished rice, and inorganic salts such as multivitamin, calcium, phosphorus, iron are all many than polished rice.Therefore, it not only has good edibility, also has extraordinary medical value, and saying of " the food paddy of benefiting mankind " arranged.In hot summer, sweet mung bean soup is the favorite beverage for relieving summer heat of common people especially.The sweet cold of mung bean nature and flavor, clearing heat and detoxicating merit is arranged, as meet machine phosphorus insecticide poisoning, lead poisoning, alcoholism (drunk) or eat situation such as wrong medicine, before hospital rescues, can irritate next bowl sweet mung bean soup earlier and carry out emergent management, often edible mung bean can supplement the nutrients, and strengthens muscle power.

Summary of the invention

The preparation method that the purpose of this invention is to provide a kind of mung bean cake, this invention preparation method is simple, and the mung bean cake of production is soft good to eat, can supplement the nutrients, and strengthens muscle power.

The present invention is achieved by the following technical solutions:

A kind of preparation method of mung bean cake is characterized in that technological process is as follows:

By weight mung bean flour 30-40%, expanded corn powder 10-20, soft white sugar 35-45%, sesame oil 5-8%, warm water 3-5%;

(1) powder process

The mung bean decontamination is cleaned, boil to skin break spend after, wear into bean powder, cross 100 mesh sieves; Peeling gone the hominy grits of embryo expanded with extruder, pulverize, it is standby to cross 80 mesh sieves;

(2) transfer powder

In transferring the powder machine, put into soft white sugar, water earlier, stir, add corn puffing powder and mung bean flour again, add sesame oil at last, mix, cross 54 mesh sieves;

(3) moulding

The powder that mixes up is packed in the mould, flatten by real, the upset mould is buckled in and steams on the plate;

(4) steam

Steam 10-15 minute.

Beneficial effect: this invention preparation method is simple, and the mung bean cake color and luster of production is yellowish green, soft texture, fine and smooth tasty and refreshing, fragrant sweet cold, has the fragrant of mung bean, is the leisure food that suits the taste of both old and young.

The specific embodiment

Raw material: 7 kilograms of mung bean flours, 3 kilograms of expanded corn powders, 8 kilograms of soft white sugars, 1 kilogram of sesame oil, 0.64 kilogram in warm water;

(1) powder process

Select no worm-eaten, mouldy particle, mung bean is cleaned with clear water, the filtering silt impurity, following pan boiling to skin breaks flower, wears into 100 purpose bean powderes with flour mill again; Peeling gone the hominy grits of embryo expanded with extruder, pulverize, it is standby to cross 80 mesh sieves;

(2) transfer powder

Put into soft white sugar, Jia Shui earlier in transferring the powder machine, start mixer and stir, add mung bean flour and corn puffing powder again, add sesame oil at last, mix, it is suitably wet that the material soft or hard is done, and mixes up the back and take out, and crosses 54 mesh sieves, makes the material powder fully loose;

(3) moulding

The powder that mixes up is packed in the mould, flatten by real back, the upset mould raps the bottom surface with wooden stick, is buckled on the steaming plate of packing paper, can be made into square, rectangle, hexagon, quincunx etc.;

(4) steam

In food steamer, steam about 12 minutes, stickiness is arranged to cake matter.

Claims (1)

1. the preparation method of a mung bean cake is characterized in that mung bean flour 30-40%, expanded corn powder 10-20, soft white sugar 35-45%, sesame oil 5-8%, warm water 3-5% by weight, and technological process is as follows:

(1) powder process

The mung bean decontamination is cleaned, boil to skin break spend after, wear into bean powder, cross 100 mesh sieves; Peeling gone the hominy grits of embryo expanded with extruder, pulverize, it is standby to cross 80 mesh sieves;

(2) transfer powder

In transferring the powder machine, put into soft white sugar, water earlier, stir, add corn puffing powder and mung bean flour again, add sesame oil at last, mix, cross 54 mesh sieves;

(3) moulding

The powder that mixes up is packed in the mould, flatten by real, the upset mould is buckled in and steams on the plate;

(4) steam

Steam 10-15 minute.