CN105146036A - Method for producing red-bean-stuffing green bean cakes - Google Patents
Method for producing red-bean-stuffing green bean cakes Download PDFInfo
- Publication number
- CN105146036A CN105146036A CN201510625780.3A CN201510625780A CN105146036A CN 105146036 A CN105146036 A CN 105146036A CN 201510625780 A CN201510625780 A CN 201510625780A CN 105146036 A CN105146036 A CN 105146036A
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- bean
- mung bean
- stuffing
- flour
- red
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Abstract
The invention relates to a method for producing red-bean-stuffing green bean cakes. The method is characterized by including the following steps that 1, green bean powder and glutinous rice flour are mixed, stirred and put into a pot to be steamed; 2, powdered sugar is added into the steamed mixture of the green bean powder and the glutinous rice flour, and the mixture is mixed and sieved; 3, boiled oil is added into the sieved flour, and the mixture is evenly stirred through a stirrer till no small dough ball exists; 4, sugared osmanthus is added, and stirring is carried out while adding till the mixture is stirred to be completely even; 5, red bean stuffing is put into the pot to be steamed, and the steamed red bean stuffing is completely cooled ready for use; 6, the prepared green bean powder is used to be spread into small cakes which are closed after being filled with the completely-cooled red bean stuffing, and then the pieces of dough with the stuffing are twisted to be round and form balls; 7, the round green bean balls are put into molds, compacted through a machine and then taken out from the molds; 8, preservatives or deoxidizing agents are added into the molded red-bean-stuffing green bean cakes, sterilization sealing is carried out, then the red-bean-stuffing green bean cakes are packaged into packaging boxes, labels are attached, production dates are stamped, and the products are counted, delivered to a finished product warehouse, checked and stored in the warehouse and then appear on the market to be sold.
Description
Technical field
The present invention relates to the production method of cake, relate in particular to a kind of production method of bean paste mung bean cake.
Background technology
Mung bean cake is one of famous Han nationality's characteristic cake.Mung bean cake have to taste south, north point, north is capital formula, does not add any grease during making, though entrance is soft, without glossy sense, also known as " dry beans cake ".South comprises Su Shi and Yang Shi, need add fat of draining the oil during making, and mouthfeel is soft, fine and smooth, and along with the progress in epoch, the taste of people to mung bean cake it is also proposed higher requirement.
The present invention, just for the technical problem existed in prior art, provides a kind of production method of bean paste mung bean cake, and the method is not only simple, and easily operate, add the mung bean cake of bean paste, two kinds of beans are merged mutually, create a kind of brand-new taste.
To achieve these goals, technical scheme of the present invention is as follows, and a kind of production method of bean paste mung bean cake, is characterized in that, said method comprising the steps of:
1) pot upper after mung bean flour, glutinous rice flour mix and blend is cooked;
2) mung bean flour after cooking and glutinous rice flour, with Icing Sugar mixing, sieve;
3) stand oil was added in the face be sieved, even with mixer, there is not goose pimples;
4) add sugar sweet-scented osmanthus, limit edged stirs, until mix thoroughly completely;
5) on bean paste, pot cooks, and the bean paste cooked cools completely, for subsequent use;
6) get the mung bean flour made and spread out into little cake, the bean paste cooled with wherein, remain silent, then rub with the hands circle agglomerating;
7) the mung bean ball of round shape is become to enter mould, after machine compacting, depanning;
8) by shaping bean paste mung bean cake, add antistaling agent or deoxidier, by sterilizing sealing, reinstall in packing box, enclose label, after covering the date of manufacture, statistics hands over the cautious warehouse-in of finished room, list marketing.
As a modification of the present invention, the required batching of bean paste mung bean cake of often producing 1 kilogram is as follows: mung bean flour 600 grams, bean paste 180 grams, soft white sugar 100 grams, stand oil 50 grams, sugar sweet-scented osmanthus 20 grams.
As a modification of the present invention, in described step 1, heating-up temperature is 120-130 DEG C, and the heat time is 15min.
As a modification of the present invention, in described step 5, heating-up temperature is 130-140 DEG C, and the heat time is 16min.
Relative to prior art, advantage of the present invention is as follows, 1) what the present invention adopted mung bean flour in manufacturing process once cooks technology, greatly reduce production process, accelerate the speed of production of product, make product economic benefit be improved, be more conducive to product improve the market competitiveness; 2) this law adopts the method that red bean combines with mung bean, makes mung bean cake when edible, not only be provided with the delicate fragrance of mung bean, has again the fragrant and sweet taste of red bean, taste very clearly pleasant.
Detailed description of the invention
In order to deepen the understanding of the present invention and understanding, below in conjunction with detailed description of the invention the present invention being made further instructions and introducing.
embodiment 1:
A production method for bean paste mung bean cake, is characterized in that, said method comprising the steps of:
1) pot upper after mung bean flour, glutinous rice flour mix and blend is cooked;
2) mung bean flour after cooking and glutinous rice flour, with Icing Sugar mixing, sieve;
3) stand oil was added in the face be sieved, even with mixer, there is not goose pimples;
4) add sugar sweet-scented osmanthus, limit edged stirs, until mix thoroughly completely;
5) on bean paste, pot cooks, and the bean paste cooked cools completely, for subsequent use;
6) get the mung bean flour made and spread out into little cake, the bean paste cooled with wherein, remain silent, then rub with the hands circle agglomerating;
7) the mung bean ball of round shape is become to enter mould, after machine compacting, depanning;
8) by shaping bean paste mung bean cake, add antistaling agent or deoxidier, by sterilizing sealing, reinstall in packing box, enclose label, after covering the date of manufacture, statistics hands over the cautious warehouse-in of finished room, list marketing.
As a modification of the present invention, the required batching of bean paste mung bean cake of often producing 1 kilogram is as follows: mung bean flour 600 grams, bean paste 180 grams, soft white sugar 100 grams, stand oil 50 grams, sugar sweet-scented osmanthus 20 grams.
As a modification of the present invention, in described step 1, heating-up temperature is 120-130 DEG C, and the heat time is 15min.
As a modification of the present invention, in described step 5, heating-up temperature is 130-140 DEG C, and the heat time is 16min.
It should be noted that above-described embodiment is only preferred embodiment of the present invention; be not used for limiting protection scope of the present invention; equivalent replacement done on the basis of the above or substitute and all belong to protection scope of the present invention, protection scope of the present invention is as the criterion with claims.
Claims (4)
1. a production method for bean paste mung bean cake, is characterized in that, said method comprising the steps of:
1) pot upper after mung bean flour, glutinous rice flour mix and blend is cooked;
2) mung bean flour after cooking and glutinous rice flour, with Icing Sugar mixing, sieve;
3) stand oil was added in the face be sieved, even with mixer, there is not goose pimples;
4) add sugar sweet-scented osmanthus, limit edged stirs, until mix thoroughly completely;
5) on bean paste, pot cooks, and the bean paste cooked cools completely, for subsequent use;
6) get the mung bean flour made and spread out into little cake, the bean paste cooled with wherein, remain silent, then rub with the hands circle agglomerating;
7) the mung bean ball of round shape is become to enter mould, after machine compacting, depanning;
8) by shaping bean paste mung bean cake, add antistaling agent or deoxidier, by sterilizing sealing, reinstall in packing box, enclose label, after covering the date of manufacture, statistics hands over the cautious warehouse-in of finished room, list marketing.
2. the production method of bean paste mung bean cake according to claim 1, is characterized in that, the required batching of bean paste mung bean cake of often producing 1 kilogram is as follows: mung bean flour 600 grams, bean paste 180 grams, soft white sugar 100 grams, stand oil 50 grams, sugar sweet-scented osmanthus 20 grams.
3. the production method of bean paste mung bean cake according to claim 1, is characterized in that, in described step 1, heating-up temperature is 120-130 DEG C, and the heat time is 15min.
4. the production method of bean paste mung bean cake according to claim 1, is characterized in that, in described step 5, heating-up temperature is 130-140 DEG C, and the heat time is 16min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510625780.3A CN105146036A (en) | 2015-09-28 | 2015-09-28 | Method for producing red-bean-stuffing green bean cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510625780.3A CN105146036A (en) | 2015-09-28 | 2015-09-28 | Method for producing red-bean-stuffing green bean cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146036A true CN105146036A (en) | 2015-12-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510625780.3A Withdrawn CN105146036A (en) | 2015-09-28 | 2015-09-28 | Method for producing red-bean-stuffing green bean cakes |
Country Status (1)
| Country | Link |
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| CN (1) | CN105146036A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820145A (en) * | 2018-11-21 | 2019-05-31 | 美商金兆亿国际投资股份有限公司 | A kind of production method of snowy mooncakes |
| CN111938084A (en) * | 2019-05-14 | 2020-11-17 | 上海龙华素斋禅悦食品有限公司 | Red bean filling mung bean cake and preparation method thereof |
-
2015
- 2015-09-28 CN CN201510625780.3A patent/CN105146036A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820145A (en) * | 2018-11-21 | 2019-05-31 | 美商金兆亿国际投资股份有限公司 | A kind of production method of snowy mooncakes |
| CN111938084A (en) * | 2019-05-14 | 2020-11-17 | 上海龙华素斋禅悦食品有限公司 | Red bean filling mung bean cake and preparation method thereof |
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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: 20151216 |