CN105077034A - Red bean, lotus seed and fish-flavored black bean cake and preparation method thereof - Google Patents
Red bean, lotus seed and fish-flavored black bean cake and preparation method thereof Download PDFInfo
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- CN105077034A CN105077034A CN201510390733.5A CN201510390733A CN105077034A CN 105077034 A CN105077034 A CN 105077034A CN 201510390733 A CN201510390733 A CN 201510390733A CN 105077034 A CN105077034 A CN 105077034A
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- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241001127714 Amomum Species 0.000 claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 4
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- 244000068988 Glycine max Species 0.000 claims description 36
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
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- 235000010523 Cicer arietinum Nutrition 0.000 abstract 1
- 244000045195 Cicer arietinum Species 0.000 abstract 1
- 239000001828 Gelatine Substances 0.000 abstract 1
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- 235000009728 Potentilla anserina subsp anserina Nutrition 0.000 abstract 1
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- 235000021240 caseins Nutrition 0.000 abstract 1
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- 238000002791 soaking Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
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- 230000008901 benefit Effects 0.000 description 2
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- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
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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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
- Fish Paste Products (AREA)
Abstract
The invention discloses a red bean, lotus seed and fish flavored black bean cake. The red bean, lotus seed and fish flavored black bean cake consists of the following raw materials in parts by weight: 100-120 parts of black beans, 8-10 parts of edible gelatine powder, 4-5 parts of edible oil, 5-6 parts of malt sugar, 15-20 parts of red beans, 8-12 parts of lotus seeds, 20-30 parts of fish stock, 4-6 parts of villous amomum fruit powder, 5-8 parts of chickpea powder, 2-3 parts of dried yeast powder, 1-2 parts of casein powder, 20-25 parts of naked barley flour, 7-9 parts of silverweed cinquefoil root powder, 6-8 parts of fishbone mash, and an appropriate amount of water. The red bean, lotus seed and fish flavored black bean cake is prepared through the following steps: firstly, frying the black beans, soaking the fried black beans, and grinding the soaked black beans into powder, so that the fragrance of the black beans can be stimulated, and the running off of nutrient elements can be reduced; and mixing gelatin with the black bean powder, and puffing the gelatin and the black bean powder which are mixed. The black bean cake is tasty and refreshing when being eaten, and does not have the crude mouth feel of general coarse food grain products; the black bean powder is coated with the gelatin, so that the protein in the black bean powder can be prevented from entering the stomachs to cause coacervation due to the action of gastric acid, so that the digestion of foods is facilitated.
Description
Technical field
The invention belongs to food processing field, specifically a kind of red bean lotus seeds flesh of fish taste black soya bean cake and preparation method thereof.
Background technology
Black soya bean is the black seeds of legume soybean, is that the crops of China's tradition plantation have long medicinal and edible history, and just useful black soybean among the people is enriched blood and invigorated blood circulation and the record of blacking hair and nourishing face since ancient times.It is reported that black soya bean has effect of removing toxic substances diuresis, improving eyesight benefit essence, the dispelling wind that nourishes blood, the diseases such as deficiency of Yin dysphoria with smothery sensation, night sweat, dizzy, headache, wandering arthritis can be treated.In addition Semen sojae atricolor extract also has very strong antioxidation activity, suppresses the effect such as mutagenesis, the pre-anti-cancer of anti-inflammatory.With other with compared with based food, black soya bean nutritional labeling quantity with qualitatively all there is obvious advantage, black soya bean has " east black pearl " and the good reputation of " king of vegetable protein ", amino acid containing high protein, low in calories, multiple needed by human body, unrighted acid, dietary fiber and trace element are a kind of inexpensive nutraceutical.
Pastry product is in the market mainly mung bean cake, rice cake etc., does not also occur that a kind of take black soya bean as the cake of raw material, although and the nutritive value of black soya bean and health-care efficacy relatively good, because it is not easily cooked, not accept by people.Therefore develop a kind of nutritious, there is health care and instant healthy black soya bean cake, there are wide market prospects.
Summary of the invention
For solving the problems of the technologies described above, the object of this invention is to provide a kind of red bean lotus seeds flesh of fish taste black soya bean cake and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of red bean lotus seeds flesh of fish taste black soya bean cake, it is characterized in that, be made up of the raw material of following weight portion: black soya bean 100-120, edible gelatin powder 8-10, edible oil 4-5, maltose 5-6, red bean 15-20, lotus seeds 8-12, fish soup-stock 20-30, amomum powder 4-6, olecranon bean powder 5-8, yeast dry powder 2-3, casoid flour 1-2, highland barley powder 20-25, fern fiber crops powder 7-9, fish-bone mud 6-8, water are appropriate.
A preparation method for red bean lotus seeds flesh of fish taste black soya bean cake, is characterized in that, comprise the following steps:
(1) choose full grains, without going mouldy, the black soya bean of free from insect pests, black soya bean is put into the pot that iron sand is housed and fries, put into after water soaks 2-3h after using clear water to clean after well sifted sand grains and dry, wear into fine powder after then grinding shell peeling, obtain black bean powder;
(2) add appropriate water after being mixed with edible gelatin powder by black bean powder and stir into pasty state, then Bulking tank is put into, adjustment bulking pressure is 0.4-0.6MPa, temperature 20-25 DEG C, relief valve is opened after 30-40min, pulverized by pulverizer after cool drying, cross 60-80 mesh sieve, obtain gelatin black bean powder;
(3) red bean and lotus seeds are put into 2-3 water doubly to boil rear little fire and stew slowly and remain as original about 1/5th to water, wear into homogenate after cooling, then drying and crushing obtains red bean lotus nut starch, for subsequent use;
(4) gelatin black bean powder, red bean lotus nut starch, amomum powder, olecranon bean powder, yeast dry powder, casoid flour, highland barley powder, fern fiber crops powder are mixed, then add edible oil, maltose, fish soup-stock, fish-bone mud and appropriate water, continue stirring and make mixing of materials abundant;
(5) the black soya bean cake raw material mixed up is put into mould, flatten after real, then mould is placed in boiling water pot and steams 15-20min, cook rear taking-up, obtain described red bean lotus seeds flesh of fish taste black soya bean cake.
Beneficial effect of the present invention:
The present invention soaks abrasive dust again by first frying black soya bean, the fragrance of black soya bean itself can be excited, reduce the loss of nutrient, by by gelatin and black bean powder mixture puffing, eat more tasty and more refreshing, do not have the mouthfeel that common coarse food grain product is coarse, and there is the parcel of gelatin in the outside of black bean powder, the cohesion caused because of hydrochloric acid in gastric juice effect after can preventing the protein in black bean powder from entering stomach, is conducive to food digestion.The red bean, lotus seeds etc. that add are not only nutritious, and also have the effect such as mental-tranquilization, inducing diuresis for removing edema, the fish soup-stock of interpolation, fish-bone mud add the nutritional labeling of black soya bean cake, make its special taste.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment:
A kind of red bean lotus seeds flesh of fish taste black soya bean cake of the present invention, it is characterized in that, be made up of the raw material of following weight portion (kg): black soya bean 120, edible gelatin powder 10, edible oil 5, maltose 6, red bean 20, lotus seeds 12, fish soup-stock 30, amomum powder 6, olecranon bean powder 8, yeast dry powder 3, casoid flour 2, highland barley powder 25, fern fiber crops powder 9, fish-bone mud 8, water are appropriate.
A preparation method for red bean lotus seeds flesh of fish taste black soya bean cake, is characterized in that, comprise the following steps:
(1) choose full grains, without going mouldy, the black soya bean of free from insect pests, black soya bean is put into the pot that iron sand is housed and fries, put into after water soaks 2-3h after using clear water to clean after well sifted sand grains and dry, wear into fine powder after then grinding shell peeling, obtain black bean powder;
(2) add appropriate water after being mixed with edible gelatin powder by black bean powder and stir into pasty state, then Bulking tank is put into, adjustment bulking pressure is 0.4-0.6MPa, temperature 20-25 DEG C, relief valve is opened after 30-40min, pulverized by pulverizer after cool drying, cross 60-80 mesh sieve, obtain gelatin black bean powder;
(3) red bean and lotus seeds are put into 2-3 water doubly to boil rear little fire and stew slowly and remain as original about 1/5th to water, wear into homogenate after cooling, then drying and crushing obtains red bean lotus nut starch, for subsequent use;
(4) gelatin black bean powder, red bean lotus nut starch, amomum powder, olecranon bean powder, yeast dry powder, casoid flour, highland barley powder, fern fiber crops powder are mixed, then add edible oil, maltose, fish soup-stock, fish-bone mud and appropriate water, continue stirring and make mixing of materials abundant;
(5) the black soya bean cake raw material mixed up is put into mould, flatten after real, then mould is placed in boiling water pot and steams 15-20min, cook rear taking-up, obtain described red bean lotus seeds flesh of fish taste black soya bean cake.
Claims (2)
1. a red bean lotus seeds flesh of fish taste black soya bean cake, it is characterized in that, be made up of the raw material of following weight portion: black soya bean 100-120, edible gelatin powder 8-10, edible oil 4-5, maltose 5-6, red bean 15-20, lotus seeds 8-12, fish soup-stock 20-30, amomum powder 4-6, olecranon bean powder 5-8, yeast dry powder 2-3, casoid flour 1-2, highland barley powder 20-25, fern fiber crops powder 7-9, fish-bone mud 6-8, water are appropriate.
2. the preparation method of a kind of red bean lotus seeds flesh of fish taste black soya bean cake according to claim 1, is characterized in that, comprise the following steps:
(1) choose full grains, without going mouldy, the black soya bean of free from insect pests, black soya bean is put into the pot that iron sand is housed and fries, put into after water soaks 2-3h after using clear water to clean after well sifted sand grains and dry, wear into fine powder after then grinding shell peeling, obtain black bean powder;
(2) add appropriate water after being mixed with edible gelatin powder by black bean powder and stir into pasty state, then Bulking tank is put into, adjustment bulking pressure is 0.4-0.6MPa, temperature 20-25 DEG C, relief valve is opened after 30-40min, pulverized by pulverizer after cool drying, cross 60-80 mesh sieve, obtain gelatin black bean powder;
(3) red bean and lotus seeds are put into 2-3 water doubly to boil rear little fire and stew slowly and remain as original about 1/5th to water, wear into homogenate after cooling, then drying and crushing obtains red bean lotus nut starch, for subsequent use;
(4) gelatin black bean powder, red bean lotus nut starch, amomum powder, olecranon bean powder, yeast dry powder, casoid flour, highland barley powder, fern fiber crops powder are mixed, then add edible oil, maltose, fish soup-stock, fish-bone mud and appropriate water, continue stirring and make mixing of materials abundant;
(5) the black soya bean cake raw material mixed up is put into mould, flatten after real, then mould is placed in boiling water pot and steams 15-20min, cook rear taking-up, obtain described red bean lotus seeds flesh of fish taste black soya bean cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510390733.5A CN105077034A (en) | 2015-07-07 | 2015-07-07 | Red bean, lotus seed and fish-flavored black bean cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510390733.5A CN105077034A (en) | 2015-07-07 | 2015-07-07 | Red bean, lotus seed and fish-flavored black bean cake and preparation method thereof |
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| CN105077034A true CN105077034A (en) | 2015-11-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510390733.5A Pending CN105077034A (en) | 2015-07-07 | 2015-07-07 | Red bean, lotus seed and fish-flavored black bean cake and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535563A (en) * | 2017-08-03 | 2018-01-05 | 合肥徽徽逗食品有限公司 | A kind of preparation method of the expanded red bean cake of lotus leaf fishes and shrimps taste |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123099A (en) * | 1995-09-21 | 1996-05-29 | 张勇强 | Sesame cake and production method thereof |
| CN101473956A (en) * | 2009-01-15 | 2009-07-08 | 杨贵成 | Nutrient cake |
| CN101773242A (en) * | 2009-01-14 | 2010-07-14 | 杨福顺 | Novel health care bean cake and manufacture process thereof |
| CN102823821A (en) * | 2012-09-27 | 2012-12-19 | 安徽燕之坊食品有限公司 | Functional coarse grain nutritional cake and preparation method thereof |
| CN103535633A (en) * | 2013-10-24 | 2014-01-29 | 合肥市香口福工贸有限公司 | Method for producing cakes containing five types of beans |
| CN104068399A (en) * | 2014-06-24 | 2014-10-01 | 樊世菊 | Blood-enriching and face-beautifying cake |
-
2015
- 2015-07-07 CN CN201510390733.5A patent/CN105077034A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123099A (en) * | 1995-09-21 | 1996-05-29 | 张勇强 | Sesame cake and production method thereof |
| CN101773242A (en) * | 2009-01-14 | 2010-07-14 | 杨福顺 | Novel health care bean cake and manufacture process thereof |
| CN101473956A (en) * | 2009-01-15 | 2009-07-08 | 杨贵成 | Nutrient cake |
| CN102823821A (en) * | 2012-09-27 | 2012-12-19 | 安徽燕之坊食品有限公司 | Functional coarse grain nutritional cake and preparation method thereof |
| CN103535633A (en) * | 2013-10-24 | 2014-01-29 | 合肥市香口福工贸有限公司 | Method for producing cakes containing five types of beans |
| CN104068399A (en) * | 2014-06-24 | 2014-10-01 | 樊世菊 | Blood-enriching and face-beautifying cake |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535563A (en) * | 2017-08-03 | 2018-01-05 | 合肥徽徽逗食品有限公司 | A kind of preparation method of the expanded red bean cake of lotus leaf fishes and shrimps taste |
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