CN103519091A - Production method of preserved egg-sandwiched green bean cake - Google Patents
Production method of preserved egg-sandwiched green bean cake Download PDFInfo
- Publication number
- CN103519091A CN103519091A CN201310504222.2A CN201310504222A CN103519091A CN 103519091 A CN103519091 A CN 103519091A CN 201310504222 A CN201310504222 A CN 201310504222A CN 103519091 A CN103519091 A CN 103519091A
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- preserved egg
- bean cake
- sweet osmanthus
- production method
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- 244000013123 dwarf bean Species 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 13
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 13
- 239000000654 additive Substances 0.000 claims abstract description 13
- 230000000996 additive effect Effects 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 7
- 244000286838 Eclipta prostrata Species 0.000 claims abstract description 7
- 241000123069 Ocyurus chrysurus Species 0.000 claims abstract description 7
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000020384 spinach juice Nutrition 0.000 claims abstract description 7
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 240000004922 Vigna radiata Species 0.000 claims description 8
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 8
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 8
- 235000004270 Bambusa oldhamii Nutrition 0.000 claims description 6
- 235000006008 Brassica napus var napus Nutrition 0.000 claims description 6
- 241001674939 Caulanthus Species 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 240000007880 Phyllostachys bambusoides Species 0.000 claims description 6
- 235000001550 Phyllostachys bambusoides Nutrition 0.000 claims description 6
- 235000017200 Phyllostachys vivax Nutrition 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 235000014594 pastries Nutrition 0.000 claims description 6
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 241000270708 Testudinidae Species 0.000 claims description 3
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 240000007124 Brassica oleracea Species 0.000 abstract 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract 1
- 241000438687 Juncus roemerianus Species 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 210000002969 egg yolk Anatomy 0.000 abstract 1
- 235000021331 green beans Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 241000245665 Taraxacum Species 0.000 description 4
- 206010019345 Heat stroke Diseases 0.000 description 2
- 238000010923 batch production Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a production method of a preserved egg-sandwiched green bean cake which is prepared from the following materials in parts by weight: 80-100 parts of green beans, 15-20 parts of preserved egg yolks, 20-30 parts of soft sugars, 6-8 parts of sweet osmanthus, 2-3 parts of eclipta alba, 1-3 parts of madder, 2-4 parts of dandelion, 2-3 parts of madake bamboo roots, 2-4 parts of juncus roemerianus, 8-10 parts of cabbage juice, 8-10 parts of spinach juice and 4-6 parts of nutrition additives. The invention further discloses a production method of the preserved egg-sandwiched green bean cake. The method disclosed by the invention is simple in process, reasonable in formula, simple to operate and suitable for mass production. The green bean cake produced by adopting the method disclosed by the invention is rich in nutrition, fine in mouthfeel, capable of cooling and relieving summer-heat and free from any additive, and belongs to pure natural green food, so that eating is reassuring.
Description
Technical field
The production method that the present invention relates to a kind of preserved egg sandwich green bean cake, belongs to food processing field.
Background technology
In the historical long river of China, various cakes emerge in an endless stream, and become people and travel at home, treat the indispensable food that people receives lodgers.Along with improving constantly of people's quality of life, the continuous enhancing of health care consciousness, various health care cakes also arise at the historic moment, and become consumer's favorite.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of production method of preserved egg sandwich green bean cake is provided.
The present invention is achieved by the following technical solutions:
A production method for preserved egg sandwich green bean cake, is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: mung bean 80-100, lime-preserved egg yellow 15-20, soft white sugar 20-30, sweet osmanthus 6-8, Eclipta prostrata 2-3, madder 1-3, dandelion 2-4, giant timber bamboo root and rhizome 2-3, rush 2-4, wild cabbage juice 8-10, spinach juice 8-10, nourishing additive agent 4-6;
Described nourishing additive agent is comprised of by the weight ratio of 0.01-0.03:2-4:2-4 Angelica oil, tortoise plastron powder, shrimp shell meal;
(2) mung bean is put into together with sweet osmanthus to pot, fried and pull out after going out perfume (or spice), grind after cooling, obtain sweet osmanthus flower-mung bean powder; Lime-preserved egg Huang adds appropriate peanut oil, pulverizes into mud, stand-by;
(3) by Eclipta prostrata, madder, dandelion, giant timber bamboo root and rhizome, rush are put into suitable quantity of water together, and heating decocts, and obtains decoction liquor;
(4) by adding in sweet osmanthus flower-mung bean powder after soft white sugar thawing, then the surplus stocks such as wild cabbage juice, spinach juice, nourishing additive agent are added wherein, be fully uniformly mixed and make pastry cover;
(5) pastry cover is divided into aliquot and puts into mould, then by the yellow parcel of the lime-preserved egg processed to wherein, cook after pressing moulding, cooling packing, obtains.
Advantage of the present invention is:
The invention provides a kind of production method of preserved egg sandwich green bean cake, the inventive method technique is simple, and formula rationally, simple to operate, is applicable to batch production; The mung bean cake that adopts the inventive method to produce, nutritious, delicate mouthfeel, cooling and heatstroke-eliminating,, containing any additive, do not belong to natural green food, edible relieved.
The specific embodiment
Embodiment 1:
A production method for preserved egg sandwich green bean cake, is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: mung bean 100, lime-preserved egg Huang 20, soft white sugar 30, sweet osmanthus 8, Eclipta prostrata 2, madder 3, dandelion 4, giant timber bamboo root and rhizome 3, rush 4, wild cabbage juice 10, spinach juice 10, nourishing additive agent 6;
Described nourishing additive agent is comprised of by the weight ratio of 0.03:4:4 Angelica oil, tortoise plastron powder, shrimp shell meal;
(2) mung bean is put into together with sweet osmanthus to pot, fried and pull out after going out perfume (or spice), grind after cooling, obtain sweet osmanthus flower-mung bean powder; Lime-preserved egg Huang adds appropriate peanut oil, pulverizes into mud, stand-by;
(3) by Eclipta prostrata, madder, dandelion, giant timber bamboo root and rhizome, rush are put into suitable quantity of water together, and heating decocts, and obtains decoction liquor;
(4) by adding in sweet osmanthus flower-mung bean powder after soft white sugar thawing, then the surplus stocks such as wild cabbage juice, spinach juice, nourishing additive agent are added wherein, be fully uniformly mixed and make pastry cover;
(5) pastry cover is divided into aliquot and puts into mould, then by the yellow parcel of the lime-preserved egg processed to wherein, cook after pressing moulding, cooling packing, obtains.
The invention provides a kind of production method of preserved egg sandwich green bean cake, the inventive method technique is simple, and formula rationally, simple to operate, is applicable to batch production; The mung bean cake that adopts the inventive method to produce, nutritious, delicate mouthfeel, cooling and heatstroke-eliminating,, containing any additive, do not belong to natural green food, edible relieved.
Claims (1)
1. a production method for preserved egg sandwich green bean cake, is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: mung bean 80-100, lime-preserved egg yellow 15-20, soft white sugar 20-30, sweet osmanthus 6-8, Eclipta prostrata 2-3, madder 1-3, dandelion 2-4, giant timber bamboo root and rhizome 2-3, rush 2-4, wild cabbage juice 8-10, spinach juice 8-10, nourishing additive agent 4-6;
Described nourishing additive agent is comprised of by the weight ratio of 0.01-0.03:2-4:2-4 Angelica oil, tortoise plastron powder, shrimp shell meal;
(2) mung bean is put into together with sweet osmanthus to pot, fried and pull out after going out perfume (or spice), grind after cooling, obtain sweet osmanthus flower-mung bean powder; Lime-preserved egg Huang adds appropriate peanut oil, pulverizes into mud, stand-by;
(3) by Eclipta prostrata, madder, dandelion, giant timber bamboo root and rhizome, rush are put into suitable quantity of water together, and heating decocts, and obtains decoction liquor;
(4) by adding in sweet osmanthus flower-mung bean powder after soft white sugar thawing, then the surplus stocks such as wild cabbage juice, spinach juice, nourishing additive agent are added wherein, be fully uniformly mixed and make pastry cover;
(5) pastry cover is divided into aliquot and puts into mould, then by the yellow parcel of the lime-preserved egg processed to wherein, cook after pressing moulding, cooling packing, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310504222.2A CN103519091A (en) | 2013-10-24 | 2013-10-24 | Production method of preserved egg-sandwiched green bean cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310504222.2A CN103519091A (en) | 2013-10-24 | 2013-10-24 | Production method of preserved egg-sandwiched green bean cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103519091A true CN103519091A (en) | 2014-01-22 |
Family
ID=49921729
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310504222.2A Pending CN103519091A (en) | 2013-10-24 | 2013-10-24 | Production method of preserved egg-sandwiched green bean cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519091A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876059A (en) * | 2014-03-03 | 2014-06-25 | 吴永林 | Mung bean cake with strawberry taste and preparation method thereof |
| CN106070471A (en) * | 2016-08-12 | 2016-11-09 | 合肥市金乡味工贸有限责任公司 | A kind of Caulis Sacchari sinensis stopping coughing and removing phlegm Semen phaseoli radiati cake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066306A (en) * | 2006-07-15 | 2007-11-07 | 广西玉林制药有限责任公司 | Chinese medicine composition for treating gynecologic hemorrhage pile hemorrhage and nasal hemorrhage and its prepn |
| CN102240005A (en) * | 2011-05-23 | 2011-11-16 | 南昌大学 | Preserved egg sandwich green bean cake |
| CN103202929A (en) * | 2013-04-29 | 2013-07-17 | 上海浦东高星生物技术研究所 | Anti-inflammatory oral liquid |
-
2013
- 2013-10-24 CN CN201310504222.2A patent/CN103519091A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066306A (en) * | 2006-07-15 | 2007-11-07 | 广西玉林制药有限责任公司 | Chinese medicine composition for treating gynecologic hemorrhage pile hemorrhage and nasal hemorrhage and its prepn |
| CN102240005A (en) * | 2011-05-23 | 2011-11-16 | 南昌大学 | Preserved egg sandwich green bean cake |
| CN103202929A (en) * | 2013-04-29 | 2013-07-17 | 上海浦东高星生物技术研究所 | Anti-inflammatory oral liquid |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876059A (en) * | 2014-03-03 | 2014-06-25 | 吴永林 | Mung bean cake with strawberry taste and preparation method thereof |
| CN106070471A (en) * | 2016-08-12 | 2016-11-09 | 合肥市金乡味工贸有限责任公司 | A kind of Caulis Sacchari sinensis stopping coughing and removing phlegm Semen phaseoli radiati cake and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140122 |