CN104982837A - Dark plum green bean cake and making method thereof - Google Patents
Dark plum green bean cake and making method thereof Download PDFInfo
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Classifications
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- 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
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- 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).
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| CN201510321468.5A CN104982837A (en) | 2015-06-12 | 2015-06-12 | Dark plum green bean cake and making method thereof |
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| CN201510321468.5A CN104982837A (en) | 2015-06-12 | 2015-06-12 | Dark plum green bean cake and making method thereof |
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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 |
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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 |
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Application publication date: 20151021 |