CN102687758A

CN102687758A - Bean product and manufacturing method thereof

Info

Publication number: CN102687758A
Application number: CN2011100708435A
Authority: CN
Inventors: 郭照斌
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-03-24
Filing date: 2011-03-24
Publication date: 2012-09-26

Abstract

The invention relates to a special bean product and a manufacturing method thereof. The bean product of the invention is prepared from the following raw materials, by weight: 100 parts of soya bean, 15-25 parts of mung bean, 15-25 parts corn, 30-45 parts of wheat, 40-60 parts of rice and 5-15 parts of starch. The manufacturing method of the present invention comprises steps of: fully immersing soya bean, mung bean, wheat, corn and rice respectively; then mixing and stirring the raw materials; grinding the raw materials into fine slurry by a machine or a stone mill; adding starch and a proper amount of flavorings of salt and monosodium glutamate; and finally removing the prepared slurry into a pan by a spoon to scald a pancake, which can be eaten after cooking. The cake can be cut into thread or strip and dried in the sun for boiling. The bean product not only can greatly satisfy nutrition demand of people, but also has certain health care function and is of great advantage for body health.

Description

A kind of bean product and preparation method thereof

Technical field

The present invention relates to a kind of characteristic bean product and preparation method thereof.

Background technology

Soya bean, mung bean, corn, wheat, rice etc. all are the very common natural green food varieties of people's daily life.The protein content of soya bean, mung bean is especially abundant, and wheat is rich in starch, protein, fat, mineral matter and various trace elements, and corn contains abundant unrighted acid, is the health-care good product in the coarse food grain, and rice is the staple food crop of China.If organically merge them, be aided with suitable batching again, make bean product nutritious, delicious taste, this Speciality Foods should be able to obtain more people's welcome.

Summary of the invention

The objective of the invention is to give full play to the characteristics of foods such as soya bean, mung bean, corn, wheat, rice, bean product of a kind of nutritious other tool local flavor and preparation method thereof are provided.

Characteristic bean product of the present invention are made up of following raw materials in weight portion:

Soya bean: 100 parts, mung bean: 10-30 parts, corn: 15-25 parts, wheat: 30-45 parts, rice: 40-60 parts, starch: 5-15 parts.

The preparation method of bean product of the present invention is following:

At first soya bean, mung bean, wheat, corn, rice etc. are fully soaked respectively, mix them being stirred in together then, can add an amount of water; Utilize machine or stone mill to wear into meticulous slurry, notice that slurry can not be too thick or too rare, add starch again; To strengthen mouthfeel, then put into condiment such as an amount of salt and monosodium glutamate, put into the slurry of getting ready with spoon at last and scald into pancake in the pot; General one spoonful can scald one, is edible after ripe.Can also be cut into thread cake or strip, put and dry in the sun, cook after waiting until.

Bean product of the present invention have following characteristics:

Soya bean, mung bean, wheat, corn, rice etc. all be people common food, draw materials conveniently.On making, not high to specification requirement, common people can make at home, have good popularization value.These bean product have promptly does instant characteristics, more can preserve, cook after waiting until, and not perishable degenerating.In addition, soya bean is invigorated the spleen and benefited qi, heat-clearing toxin-expelling functions, and mung bean has extraordinary medical value; Wheat has the effect of mental-tranquilization relieving restlessness, the diuresis of being good for the stomach during corn can be transferred, and starch can suitably improve color and luster and mouthfeel; The science collocation of various foods and fully fusion; Not only can greatly satisfy the demand of people, also have certain health care, be undoubtedly of great advantage for people healthy for nutrition.

The specific embodiment

A kind of bean product, its raw material are by weight:

Soya bean: 100 parts, mung bean: 20 parts, corn: 25 parts, wheat: 40 parts, rice: 50 parts, starch: 10 parts.

Its preparation method is:

1, selected soya bean is 2 kilograms, 0.4 kilogram in mung bean, and 0.5 kilogram of corn, 0.8 kilogram of wheat, 1 kilogram in rice is put into water to them respectively and is soaked.

2, mix soaked soya bean, mung bean, corn, wheat, rice, stir, utilize machine or common stone mill to wear into slurry then.

3, in the good slurry of mill, put into starch, suitably stir, put into condiment such as an amount of salt and monosodium glutamate again, and mix and stir.

4, putting into the slurry got ready with spoon and scald into pancake in the pot, is edible after ripe.Can also be cut into thread cake or strip, put and dry in the sun, cook after waiting until.

Claims

1. bean product is characterized in that it is made up of following important part of proportioning raw material: soya bean: 100 parts, and mung bean: 10-30 parts, corn: 15-25 parts, wheat: 30-45 parts, rice: 40-60 parts, starch: 5-15 parts.

2. the preparation method of a kind of bean product according to claim 1; It is characterized in that: at first soya bean, mung bean, wheat, corn, rice etc. are fully soaked respectively, mix them being stirred in together then, utilize machine or stone mill to wear into meticulous slurry; Add starch again; Then putting into condiment such as an amount of salt and monosodium glutamate, put into the slurry got ready with spoon at last and scald into pancake in the pot, is edible after ripe.

3. according to right 1 and 2, can also be cut into thread cake or strip, put and dry in the sun, cook after waiting until.

4. according to right 2 and 3, it is characterized in that said bean product can promptly do instant or dry and cook.