CN104982837A - Dark plum green bean cake and making method thereof - Google Patents
Dark plum green bean cake and making method thereof Download PDFInfo
- Publication number
- CN104982837A CN104982837A CN201510321468.5A CN201510321468A CN104982837A CN 104982837 A CN104982837 A CN 104982837A CN 201510321468 A CN201510321468 A CN 201510321468A CN 104982837 A CN104982837 A CN 104982837A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- dark plum
- bean cake
- green bean
- 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.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title abstract description 3
- 244000013123 dwarf bean Species 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 41
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 13
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 13
- 235000013373 food additive Nutrition 0.000 claims abstract description 11
- 239000002778 food additive Substances 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000005959 Abelmoschus manihot Species 0.000 claims abstract description 7
- 235000001642 Hibiscus manihot Nutrition 0.000 claims abstract description 7
- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 4
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 235000005822 corn Nutrition 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- 240000004922 Vigna radiata Species 0.000 claims description 17
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 17
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 17
- 241000972773 Aulopiformes Species 0.000 claims description 15
- 235000019515 salmon Nutrition 0.000 claims description 15
- 239000002304 perfume Substances 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 12
- 240000006079 Schisandra chinensis Species 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 8
- 241000208140 Acer Species 0.000 claims description 7
- 241001233914 Chelidonium majus Species 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 210000004556 brain Anatomy 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 241001075517 Abelmoschus Species 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 6
- 244000189799 Asimina triloba Species 0.000 claims description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims description 6
- 235000009467 Carica papaya Nutrition 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 240000008892 Helianthus tuberosus Species 0.000 claims description 6
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims description 6
- 235000021424 Jujube vinegar Nutrition 0.000 claims description 6
- 240000001085 Trapa natans Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000008390 olive oil Nutrition 0.000 claims description 6
- 239000004006 olive oil Substances 0.000 claims description 6
- 238000003672 processing method Methods 0.000 claims description 6
- 235000020185 raw untreated milk Nutrition 0.000 claims description 6
- 235000009165 saligot Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 4
- 244000246386 Mentha pulegium Species 0.000 claims description 3
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 3
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 235000001050 hortel pimenta Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000005453 pelletization Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 2
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 240000005250 Chrysanthemum indicum Species 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 210000002249 digestive system Anatomy 0.000 abstract description 2
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 235000007783 Chrysanthemum nankingense Nutrition 0.000 abstract 1
- 244000061508 Eriobotrya japonica Species 0.000 abstract 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 241000511967 Tylophora Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 4
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 1
- 241000208327 Apocynaceae Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000018959 Chrysanthemum indicum Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241000510091 Quadrula quadrula Species 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses dark plum green bean cake and a making method thereof. The dark plum green bean cake comprises, by weight, 30-50 parts of green bean powder, 4-6 parts of lotus root starch, 6-10 parts of pulp of dark plum, 4-6 parts of dried persimmon with frost, 2-4 parts of hibiscus manihot flowers, 3-5 parts of chrysanthemum nankingense, 1-2 parts of corn stigma submicron powder, 0.2-0.3 part of loquat leaves, 0.1-0.2 part of cortex acanthopanacis, 0.1-0.2 part of radix angelicae, 0.2-0.3 part of stevia leaves, 0.1-0.2 part of angelica sinensis, 0.2-0.3 part of lophatherum gracile, 0.1-0.2 part of roots of sandhill tylophora, 3-5 parts of red date vinegar, 3-5 parts of mint juice, 20-30 parts of soft sugar, 15-25 parts of coix seed oil and 6-10 parts of food additives. The dark plum green bean cake is fragrant, soft, tender, refreshing and tasty, abundant in raw material, balanced in nutrition and capable of clearing away heat, relieving summer heat and also has the functions of increasing energy, protecting the digestive system, relieving fatigue, eliminating constipation, improving appetite, dispelling the effects of alcohol and the like. The dark plum green bean cake is the best tea cake and beneficial to the health of people.
Description
Technical field
The present invention relates to a kind of dark plum mung bean cake and processing method thereof, belong to food processing technology field.
Background technology
Cake it be with flour or ground rice, sugar, grease, egg, dairy products etc. for primary raw material, be equipped with various auxiliary process and scorch and be made, have a sweet taste, all-ages.At present, market pastry items is various, and wherein mung bean cake is one of famous capital formula four seasons cake, and it is neat that it has shape specification, and light yellow in color, organizes closely fine and glossy, the soft characteristic do not stuck to one's teeth of taste delicate fragrance.Along with the raising of people's living standard, food nutrition is enriched, health care is given prominence to, instant is the current requirements of people, and traditional cake is single because of formula material, can not meet the requirement of people.
Summary of the invention
The object of the present invention is to provide a kind of dark plum mung bean cake and processing method thereof.
The technical solution used in the present invention is as follows:
A kind of dark plum mung bean cake, is made up of the raw material of following weight portion:
Mung bean flour 30-50, lotus root starch 4-6, Fructus Mume 6-10, persimmon sugar cake 4-6, Hibiscus manihot flower 2-4, chrysanthemum brain 3-5, corn stigma Ultramicro-powder 1-2, loguat leaf 0.2-0.3, cortex acanthopanacis 0.1-0.2, root of Dahurain angelica 0.1-0.2, stevia rebaudian leaf 0.2-0.3, Radix Angelicae Sinensis 0.1-0.2, lophatherum gracile 0.2-0.3, unpleasant swallowwort herb 0.1-0.2, jujube vinegar 3-5, peppermint juice 3-5, soft white sugar 20-30, coix seed oil 15-25, food additives 6-10;
Described food additives are made up of the raw material of following weight parts: wheat germ powder 10-20, raw milk 3-5, salmon 20-40, Bulbus Allii Fistulosi powder 2-4, okra 5-8, jerusalem artichoke 3-6, fruit of Chinese magnoliavine pollen 2-4, water caltrop leaf powder 5-8, pawpaw seeds powder 6-10, lemon juice 1-3, olive oil 5-8, rice vinegar 15-25, maple sugar 10-20, yeast 10-15;
The preparation method of described food additives is: a, stripping and slicing is cleaned in salmon removal of impurities, rubbing with Bulbus Allii Fistulosi powder, lemon juice, rice vinegar mixes evenly, 1-2 hour is pickled at 0-5 DEG C, pulling salmon block out, to put into olive oil cauldron at a simmer to going out perfume (or spice), adding pickling liquid and suitable quantity of water simmers to boiling, adding raw milk, stirring, slow fire simmers 10-15 minute, obtains salmon soup; B, okra, jerusalem artichoke are cleaned section freeze drying respectively, pulverize, mix with wheat germ powder, fruit of Chinese magnoliavine pollen, water caltrop leaf powder, pawpaw seeds powder, slow fire stir-fries out perfume (or spice), obtains ripe face powder; C, salmon soup, ripe face powder, maple sugar tumbling is even, through extruding expanded pulverizing, mix with other surplus stocks.
The processing method of described dark plum mung bean cake, comprises the following steps:
(1), get drying Fructus Mume, persimmon sugar cake is rolled into sheet pelletizing mixing respectively, rub to mix evenly to leave standstill 20-30 minute, then water proof stews to moisten and steams pickle and exhaust with jujube vinegar, stir into mud rolling, obtain dark plum persimmon mud;
(2), by loguat leaf, cortex acanthopanacis, the root of Dahurain angelica, stevia rebaudian leaf, Radix Angelicae Sinensis, lophatherum gracile, unpleasant swallowwort herb add suitable quantity of water and decoct, filter and remove residue, filtrate spraying dry, obtains traditional Chinese medicine powder;
(3), get fresh and tender chrysanthemum brain cauline leaf, Hibiscus manihot flower and soak 10-15 minute at the solution containing 6-8% salt respectively, pull out to enter cage after draining and steam out perfume (or spice), make into sliding thin pureed in stirring, obtain puree;
(4), by mung bean flour, traditional Chinese medicine powder, dark plum persimmon mud, puree and other surplus stock tumblings evenly, enter mold pressing and strike off the rear demoulding in fact, steam ripe perfume (or spice).
Fruit of Chinese magnoliavine pollen in food additives of the present invention, be honeybee pick up from fruit of Chinese magnoliavine pistil assemble form.It not only has peculiar effect of Bee Pollen, has also acted on the medicinal efficacy of the fruit of Chinese magnoliavine, has had tonifying kidney and benefiting sperm, nourish the liver to improve visual acuity, the special efficacy moistened the lung and relieve the cough;
Maple sugar is one of representational distinguishing products of " state of maple leaf " Canadian most, containing abundant mineral matter, organic acid, heat is all lower than sucrose, fructose, primverose etc., but the calcium contained by it, magnesium and Determination of Organic Acids are but higher than other carbohydrate a lot, and can supplement the nutrients unbalanced weak constitution;
Chrysanthemum brain is the young stem and leaf of the kindred plant of composite family Chrysanthemum draft mother chrysanthemum, has appetizing and hypotensive effect in clearing heat and cooling blood, tune, can treat the diseases such as constipation, hypertension, headache and hot eyes.
Unpleasant swallowwort herb is the Asclepiadaceae plant bamboo root that disappears of spirit or aerial part, has clearing heat and cooling blood; Cholagogic; Effect of removing toxic substances.
Compared with prior art, advantage of the present invention is:
Dark plum mung bean cake of the present invention; delicate fragrance is soft tender; refrigerant tasty and refreshing; raw material composition enriches polynary; balanced in nutrition, can not only clearing away summerheat, also have increase energy, protection digestive system, dispelling fatigue, elimination constipation, improve a poor appetite, the effect such as antialcoholism function; best assistant cakes and sweetmeats product, useful health.
Detailed description of the invention
A kind of dark plum mung bean cake, is made up of the raw material of following weight (jin):
Mung bean flour 50, lotus root starch 6, Fructus Mume 10, persimmon sugar cake 6, Hibiscus manihot flower 4, chrysanthemum brain 5, corn stigma Ultramicro-powder 2, loguat leaf 0.3, cortex acanthopanacis 0.2, the root of Dahurain angelica 0.2, stevia rebaudian leaf 0.3, Radix Angelicae Sinensis 0.2, lophatherum gracile 0.3, unpleasant swallowwort herb 0.2, jujube vinegar 5, peppermint juice 5, soft white sugar 30, coix seed oil 25, food additives 10;
Described food additives are made up of the raw material of following weight (jin): wheat germ powder 20, raw milk 5, salmon 40, Bulbus Allii Fistulosi powder 4, okra 8, jerusalem artichoke 6, fruit of Chinese magnoliavine pollen 3, water caltrop leaf powder 6, pawpaw seeds powder 10, lemon juice 2, olive oil 6, rice vinegar 20, maple sugar 20, yeast 12;
The preparation method of described food additives is: a, stripping and slicing is cleaned in salmon removal of impurities, rubbing with Bulbus Allii Fistulosi powder, lemon juice, rice vinegar mixes evenly, 2 hours are pickled at 5 DEG C, pulling salmon block out, to put into olive oil cauldron at a simmer to going out perfume (or spice), adding pickling liquid and suitable quantity of water simmers to boiling, adding raw milk, stirring, slow fire simmers 15 minutes, obtains salmon soup; B, okra, jerusalem artichoke are cleaned section freeze drying respectively, pulverize, mix with wheat germ powder, fruit of Chinese magnoliavine pollen, water caltrop leaf powder, pawpaw seeds powder, slow fire stir-fries out perfume (or spice), obtains ripe face powder; C, salmon soup, ripe face powder, maple sugar tumbling is even, through extruding expanded pulverizing, mix with other surplus stocks.
The processing method of described dark plum mung bean cake, comprises the following steps:
(1), get drying Fructus Mume, persimmon sugar cake is rolled into sheet pelletizing mixing respectively, rub to mix evenly to leave standstill 30 minutes, then water proof stews to moisten and steams pickle and exhaust with jujube vinegar, stir into mud rolling, obtain dark plum persimmon mud;
(2), by loguat leaf, cortex acanthopanacis, the root of Dahurain angelica, stevia rebaudian leaf, Radix Angelicae Sinensis, lophatherum gracile, unpleasant swallowwort herb add suitable quantity of water and decoct, filter and remove residue, filtrate spraying dry, obtains traditional Chinese medicine powder;
(3), get fresh and tender chrysanthemum brain cauline leaf, Hibiscus manihot flower and soaking 15 minutes containing the solution of 8% salt respectively, pull out to enter cage after draining and steam out perfume (or spice), make into sliding thin pureed in stirring, obtain puree;
(4), by mung bean flour, traditional Chinese medicine powder, dark plum persimmon mud, puree and other surplus stock tumblings evenly, enter mold pressing and strike off the rear demoulding in fact, steam ripe perfume (or spice).
Claims (2)
1. a dark plum mung bean cake, is characterized in that, is made up of the raw material of following weight portion:
Mung bean flour 30-50, lotus root starch 4-6, Fructus Mume 6-10, persimmon sugar cake 4-6, Hibiscus manihot flower 2-4, chrysanthemum brain 3-5, corn stigma Ultramicro-powder 1-2, loguat leaf 0.2-0.3, cortex acanthopanacis 0.1-0.2, root of Dahurain angelica 0.1-0.2, stevia rebaudian leaf 0.2-0.3, Radix Angelicae Sinensis 0.1-0.2, lophatherum gracile 0.2-0.3, unpleasant swallowwort herb 0.1-0.2, jujube vinegar 3-5, peppermint juice 3-5, soft white sugar 20-30, coix seed oil 15-25, food additives 6-10;
Described food additives are made up of the raw material of following weight parts: wheat germ powder 10-20, raw milk 3-5, salmon 20-40, Bulbus Allii Fistulosi powder 2-4, okra 5-8, jerusalem artichoke 3-6, fruit of Chinese magnoliavine pollen 2-4, water caltrop leaf powder 5-8, pawpaw seeds powder 6-10, lemon juice 1-3, olive oil 5-8, rice vinegar 15-25, maple sugar 10-20, yeast 10-15;
The preparation method of described food additives is: a, stripping and slicing is cleaned in salmon removal of impurities, rubbing with Bulbus Allii Fistulosi powder, lemon juice, rice vinegar mixes evenly, 1-2 hour is pickled at 0-5 DEG C, pulling salmon block out, to put into olive oil cauldron at a simmer to going out perfume (or spice), adding pickling liquid and suitable quantity of water simmers to boiling, adding raw milk, stirring, slow fire simmers 10-15 minute, obtains salmon soup; B, okra, jerusalem artichoke are cleaned section freeze drying respectively, pulverize, mix with wheat germ powder, fruit of Chinese magnoliavine pollen, water caltrop leaf powder, pawpaw seeds powder, slow fire stir-fries out perfume (or spice), obtains ripe face powder; C, salmon soup, ripe face powder, maple sugar tumbling is even, through extruding expanded pulverizing, mix with other surplus stocks.
2. a processing method for dark plum mung bean cake as claimed in claim 1, is characterized in that comprising the following steps:
(1), get drying Fructus Mume, persimmon sugar cake is rolled into sheet pelletizing mixing respectively, rub to mix evenly to leave standstill 20-30 minute, then water proof stews to moisten and steams pickle and exhaust with jujube vinegar, stir into mud rolling, obtain dark plum persimmon mud;
(2), by loguat leaf, cortex acanthopanacis, the root of Dahurain angelica, stevia rebaudian leaf, Radix Angelicae Sinensis, lophatherum gracile, unpleasant swallowwort herb add suitable quantity of water and decoct, filter and remove residue, filtrate spraying dry, obtains traditional Chinese medicine powder;
(3), get fresh and tender chrysanthemum brain cauline leaf, Hibiscus manihot flower and soak 10-15 minute at the solution containing 6-8% salt respectively, pull out to enter cage after draining and steam out perfume (or spice), make into sliding thin pureed in stirring, obtain puree;
(4), by mung bean flour, traditional Chinese medicine powder, dark plum persimmon mud, puree and other surplus stock tumblings evenly, enter mold pressing and strike off the rear demoulding in fact, steam ripe perfume (or spice).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510321468.5A CN104982837A (en) | 2015-06-12 | 2015-06-12 | Dark plum green bean cake and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510321468.5A CN104982837A (en) | 2015-06-12 | 2015-06-12 | Dark plum green bean cake and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104982837A true CN104982837A (en) | 2015-10-21 |
Family
ID=54294850
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510321468.5A Withdrawn CN104982837A (en) | 2015-06-12 | 2015-06-12 | Dark plum green bean cake and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104982837A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106259775A (en) * | 2016-08-18 | 2017-01-04 | 安徽味多多餐饮管理有限公司 | A kind of Semen Oryzae invigorating the spleen and replenishing QI Semen phaseoli radiati cake and preparation method thereof |
| CN106261783A (en) * | 2016-08-16 | 2017-01-04 | 罗昕 | A kind of heat-clearing and toxic substances removing Semen phaseoli radiati cake |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000083A (en) * | 2014-04-23 | 2014-08-27 | 陆开云 | Qi replenishing and summer-heat relieving mung bean cake |
-
2015
- 2015-06-12 CN CN201510321468.5A patent/CN104982837A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000083A (en) * | 2014-04-23 | 2014-08-27 | 陆开云 | Qi replenishing and summer-heat relieving mung bean cake |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261783A (en) * | 2016-08-16 | 2017-01-04 | 罗昕 | A kind of heat-clearing and toxic substances removing Semen phaseoli radiati cake |
| CN106259775A (en) * | 2016-08-18 | 2017-01-04 | 安徽味多多餐饮管理有限公司 | A kind of Semen Oryzae invigorating the spleen and replenishing QI Semen phaseoli radiati cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104982838A (en) | Halal green bean cake and processing method thereof | |
| CN105602715A (en) | Camellia seed cold pressing oil making process | |
| CN105851376A (en) | Horseradish tree leaves tea enzymatic protein beverage and preparation method thereof | |
| KR101560710B1 (en) | Cosmetic compositions for slimming and cellulite reduction containing Chrysanthemum morifolium flower, Coix lacryma-jobi ma-yuen seed, Zingiber officinale root, Schizandra chinensis fruit, Diospyros kaki leaf, Taraxacum officinale, Citrus unshiu peel, Chaenomeles sinensis fruit, Zizyphus jujuba fruit, Cornus officinalis fruit complex extract | |
| CN103689126B (en) | A kind of dispelling wind and removing obstruction in the meridians edible health rapeseed oil | |
| CN104982529A (en) | Needle mushroom yogurt and preparation method thereof | |
| CN104921003A (en) | An osmanthus flower flavored mung bean cake and a processing method thereof | |
| CN104082474A (en) | Instant honey milk tea powder and processing method thereof | |
| KR100994177B1 (en) | Preparation method for aged black cornus officinalis and for extract thereof | |
| CN103404684B (en) | Processing method for preserved mioga gingers | |
| CN104982837A (en) | Dark plum green bean cake and making method thereof | |
| CN104957543A (en) | Wild vegetable mung bean cake and processing method thereof | |
| CN104082453A (en) | Honey fruit tea powder and processing method thereof | |
| CN104921139A (en) | Mulberry leaf pea cake and processing method thereof | |
| KR100768471B1 (en) | Manufacturing method of beverage extract using pine cone and pine cone | |
| CN104938931A (en) | Nerve-calming tasty cake containing seeds and jujubes and processing method of nerve-calming tasty cake | |
| KR101203790B1 (en) | Method for manufacturing soybean paste including butterbur and soybean paste thereof | |
| CN105123844A (en) | Jasmine flower castanea mollissima crisp cake and preparation method thereof | |
| CN104982839A (en) | Fennel kidney bean cake and processing method thereof | |
| CN105011244A (en) | Red date and flammulina velutipes soup and preparation method thereof | |
| CN104921002A (en) | Pumpkin winter bamboo shoot green bean cake and processing method thereof | |
| CN104431963A (en) | Black bean sauce with crab meat and pickled pepper flavor and preparation method thereof | |
| CN104106779A (en) | Spleen-invigorating appetizing healthy rice and preparation method thereof | |
| CN104305242A (en) | Shredded beef with selenium-enriched flammulina velutipes and bamboo-shoot fragrance and processing method thereof | |
| CN103989097B (en) | A kind of honeydew tongue of blueberry flavor does and processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151021 |