CN102907477A - Multi-flavor bean cake - Google Patents
Multi-flavor bean cake Download PDFInfo
- Publication number
- CN102907477A CN102907477A CN 201110224564 CN201110224564A CN102907477A CN 102907477 A CN102907477 A CN 102907477A CN 201110224564 CN201110224564 CN 201110224564 CN 201110224564 A CN201110224564 A CN 201110224564A CN 102907477 A CN102907477 A CN 102907477A
- Authority
- CN
- China
- Prior art keywords
- soya
- bean cake
- bean
- beans
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a multi-flavor bean cake and belongs to a formula and a preparation method for food which takes soybeans as a main raw material. The multi-flavor bean cake is prepared by main components and an accessory component, wherein the main components comprise the soybeans, mung beans (small red beans or broad beans), maize meal, millet meal (or sticky rice meal) and flour, and the accessory component comprises sesame and sugar. The preparation method comprises the steps of: selecting, soaking, jordaning, mixing, stripping and slicing, drying, frying and the like. The multi-flavor bean cake has the characteristics of being good in taste, crisp, brittle, fragrant, high in soy protein content, rich in nutrition, free from additives, and more fragrant when being more chewed, so that the multi-flavor bean cake can be used as an optimum food for breakfast, fast food, refreshments and travelling for modern people, and also can be used as infant food relatively poplar with children.
Description
The invention belongs to a kind of fast food take soybean as primary raw material, prescription and the production method of snack food.
The multi-flavor soya-bean cake is the climate and other natural phenomena of a season pot foods in traditional Spring Festival of China, its maximum characteristics be crisp, crisp, fragrant, chew more fragrant and more fragrant.
The multi-flavor soya-bean cake is that primary raw material is made with soybean.The nutritive value of soybean is very high, and it contains the indispensable multiple components of health and element, so the laudatory title of plant "flesh" (nonproductive construction) is arranged.Along with the raising of China's living standards of the people, the enhancing of health perception, people not only require to have enough, eat, and more require the nutrition of eating.In the food of supply, remove outside traditional bean product bean curd, dried bean curd, soya-bean milk, the jellied bean curd in the market, in cake, snack, fast food (comprising import) food, take soybean as primary raw material almost is blank.Therefore, the food of Devoting Major Efforts To Developing take soybean as primary raw material, this is the needs of numerous people health, is the needs of society.
The objective of the invention is with soybean is primary raw material, and is added with a small amount of coarse cereals---corn flour, little rice and flour, mung bean and flour etc., soybean protein content is high, and is nutritious, features good taste, shortcake, crisp, fragrant.It is the popular food of at present broad masses' welcome just, is the infant foods that children like, and also is the optimum food of people's breakfast, fast food, snack and tourism.
Raw material of the present invention and prescription: raw material divides two kinds of major ingredient and auxiliary materials.Major ingredient has soybean, except soybean, also have mung bean, red bean or broad bean, cereal to look like corn flour, little rice and flour or sticky rice powder and flour.Auxiliary material has sugar, sesame etc.
A kind of multi-flavor soya-bean cake comprises that soybean, the beans except soybean such as mung bean, red bean or broad bean, cereal look like corn flour, little rice and flour or sticky rice powder and flour and auxiliary material, it is characterized in that prescription is:
Soybean 40～60%, beans 10～30%, cereal face 10～30%, flour 10～20%, adding auxiliary material amount to 100%.
Multi-flavor soya-bean cake preparation method of the present invention, its step is as follows:
(1) selects beans: select pure soybean, pure mung bean (red bean or broad bean), remove all foreign material wherein, such as sand material, stone, soil block etc., remove blind beans, assorted beans;
(2) bubble beans: soybean and the mung bean chosen are mixed, with the water more than the beans material volume twice, steeped at normal temperatures 4 to 6 hours, reach the degree that skin of beancurd namely falls with hand one stranding;
(3) defibrination: the beans material that soaks is worn into soya-bean milk, sieve and remove slag;
(4) spice: the water that corn flour, little rice and flour, fine flour is added same weight is mixed with the soya-bean milk of wearing into, and mixes thoroughly;
(5) stand cake: will mix and send out lonely material and spread out into medium well, 1 to 1.5mm thick pancake, its size is decided according to the size of baking pan;
(6) stripping and slicing: pancake is cut into 30 to 40mm * 15 panes to 20mm;
(7) oven dry: the pane that is cut into is thoroughly dried, and more dried better, it is big that the pane of oven dry is commonly called as soya-bean cake;
(8) fried: with fried, oil temperature is too high with soya-bean cake, remains between 150 ℃ to 180 ℃ fried 3-5 minute one-tenth ecru.
Just become more appetizing wire drawing soya-bean cake behind the mix and blends such as just fried good multi-flavor soya-bean cake of the present invention and an amount of malt sugar and sesame.As with the mixing such as capsicum, Chinese prickly ash after just become spicy soya-bean cake.
Claims (5)
1. multi-flavor soya-bean cake, comprise soybean, the beans except soybean, cereal (corn flour, little rice and flour, glutinous rice) flour and auxiliary material, it is characterized in that prescription is: soybean 40～60%, beans 10～30%, cereal corn flour 10～30%, flour 10～20%, adding auxiliary material amount to 100%.
2. by the multi-flavor soya-bean cake of claim 1 record, it is characterized in that first a kind of or its combination in mung bean, red bean, thing broad bean of described beans.
3. by the multi-flavor soya-bean cake of claim 1 or 2 records, it is characterized in that described cereal is first a kind of or its combination in millet, corn or glutinous rice.
4. the preparation method of a multi-flavor soya-bean cake is characterized in that:
(1) selects beans: select pure soybean, pure mung bean, remove all foreign material wherein;
(2) bubble beans: soybean and the mung bean chosen are mixed, with the water more than the beans material volume twice, steeped at normal temperatures 4 to 6 hours, reach the degree that skin of beancurd namely falls with hand one stranding;
(3) defibrination: the beans material that soaks is worn into soya-bean milk, sieve and remove slag;
(4) spice: corn flour, little rice and flour, fine flour are added water be mixed with the soya-bean milk of wearing into, mix thoroughly;
(5) stand cake: will mix and send out lonely material and spread out into medium well, 1 to 1.5mm thick pancake, its size is decided according to the size of baking pan;
(6) stripping and slicing: pancake is cut into 30 to 40mm * 15 panes to 20mm;
(7) oven dry: the pane that is cut into is thoroughly dried, more dried better, oven dry to be commonly called as soya-bean cake big;
(8) fried: with fried, oil temperature is too high with soya-bean cake, remains between 150 ℃ to 180 ℃ fried 3-5 minute one-tenth ecru.
5. a multi-flavor soya-bean cake is big, it is characterized in that the soya-bean cake of claim 1-3 is big and by the big and an amount of malt sugar of the soya-bean cake of claim 4 system and sesame mix and blend, makes the sweet taste soya-bean cake.Just become spicy soya-bean cake with mixing such as capsicum, Chinese prickly ashes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110224564 CN102907477A (en) | 2011-08-05 | 2011-08-05 | Multi-flavor bean cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110224564 CN102907477A (en) | 2011-08-05 | 2011-08-05 | Multi-flavor bean cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102907477A true CN102907477A (en) | 2013-02-06 |
Family
ID=47606241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110224564 Pending CN102907477A (en) | 2011-08-05 | 2011-08-05 | Multi-flavor bean cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102907477A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393017A (en) * | 2013-06-29 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Spiced nutrient broad bean strip and manufacturing method thereof |
| CN103918750A (en) * | 2014-04-10 | 2014-07-16 | 严斯文 | Fried dough twist making method |
| CN104187350A (en) * | 2014-09-12 | 2014-12-10 | 李仙蕊 | Soybean cake making method |
-
2011
- 2011-08-05 CN CN 201110224564 patent/CN102907477A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393017A (en) * | 2013-06-29 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Spiced nutrient broad bean strip and manufacturing method thereof |
| CN103918750A (en) * | 2014-04-10 | 2014-07-16 | 严斯文 | Fried dough twist making method |
| CN104187350A (en) * | 2014-09-12 | 2014-12-10 | 李仙蕊 | Soybean cake making method |
| CN104187350B (en) * | 2014-09-12 | 2016-06-22 | 李仙蕊 | A kind of manufacture method of soybean cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101623017B (en) | Convenient five cereal battercake and processing method thereof | |
| CN101773242A (en) | Novel health care bean cake and manufacture process thereof | |
| CN102038184B (en) | Grain and fruit nut solid beverage and processing method thereof | |
| CN106342983B (en) | Composite nutritional biscuit and preparation method thereof | |
| CN104222211A (en) | Quick-frozen rice pizza product and preparation method thereof | |
| KR101572195B1 (en) | Manufacturing method of cudrania tricuspidate donut | |
| CN105557911A (en) | Red jujube and millet crackers and making method thereof | |
| KR20130061462A (en) | Soymeat and the manufacturing method thereof | |
| CN102907477A (en) | Multi-flavor bean cake | |
| CN103734619A (en) | Salty fresh edible fungi aromatic rice fruit and preparation method thereof | |
| CN103750284A (en) | Fragrant and sweet mushroom-flavor rice crackers and preparation method thereof | |
| CN112167526A (en) | High-protein recombinant rice and preparation method thereof | |
| CN101467614A (en) | Various grains snack foods and production method | |
| CN1223281C (en) | Deep-fried bean sheet roll | |
| KR101822644B1 (en) | Manufacturing method of steamed corn bread | |
| KR20130095547A (en) | Chicken breast tortilla and method for manufacturing the same | |
| KR100375250B1 (en) | hamburger including bean curd therein | |
| KR20180128772A (en) | Composition for hot dog and method for preparing hot dog using the same | |
| KR101991848B1 (en) | Method for Manufacturing Black Barley Cracker | |
| KR20130061463A (en) | Soy jerky and the manufacturing method thereof | |
| CN105360224A (en) | Red-bean coarse-cereal bread and preparation method thereof | |
| KR20170005300A (en) | Rice cake Croquette Manufacturing Method | |
| KR102117625B1 (en) | Vegetable bread including Dropwort and preparation method thereof | |
| CN102986791A (en) | Henry steudnera tuber cake and preparation method of henry steudnera tuber cake | |
| Olatunde et al. | Traditional food uses of bambara groundnut |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130206 |