CN105166727A - Making method of rose-stuffed green bean cakes - Google Patents
Making method of rose-stuffed green bean cakes Download PDFInfo
- Publication number
- CN105166727A CN105166727A CN201510625383.6A CN201510625383A CN105166727A CN 105166727 A CN105166727 A CN 105166727A CN 201510625383 A CN201510625383 A CN 201510625383A CN 105166727 A CN105166727 A CN 105166727A
- Authority
- CN
- China
- Prior art keywords
- rose
- mung bean
- flour
- cooked
- 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- Withdrawn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 claims abstract description 7
- 244000013123 dwarf bean Species 0.000 title abstract 7
- 241000220317 Rosa Species 0.000 claims abstract description 35
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 7
- 241000333181 Osmanthus Species 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 240000004922 Vigna radiata Species 0.000 claims description 39
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 39
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 39
- 239000000203 mixture Substances 0.000 claims description 9
- 241000272814 Anser sp. Species 0.000 claims description 3
- 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 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 206010000496 acne Diseases 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract 5
- 238000010025 steaming Methods 0.000 abstract 2
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 238000012986 modification Methods 0.000 description 6
- 230000004048 modification Effects 0.000 description 6
- 241000209094 Oryza Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000012423 maintenance Methods 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
- Confectionery (AREA)
Abstract
The invention relates to a making method of rose-stuffed green bean cakes. The making method is characterized by comprising the following steps that 1, green bean flour and glutinous rice flour are mixed and stirred and then are put in a pot to be cooked in a steaming mode; 2, the cooked green bean flour and glutinous rice flour are added with powdered sugar to be mixed, and screening is performed; 3, boiled oil is added into the screened flour, and stirring is performed uniformly through a stirrer till no dough balls exist; 4, sweet-scented osmanthus is added, and adding and stirring are performed at the same time till complete and uniform mixing is achieved; 5, rose paste is put in the pot to be cooked in a steaming mode, and the cooked rose paste is cooled thoroughly for use; 6, the obtained green bean flour is taken to be spread out into small cakes, the cooked rose paste is placed into the cakes, openings are closed, and then the cakes are rubbed into round balls; 7, the round green bean balls are put into a mold, compacted through a machine and then taken out of the mold; 8, a preservative or a deoxidizing agent is added into the molded rose-stuffed green bean cakes and packaged into packaging boxes after sterilized sealing is performed, labels are attached to the packaging boxes, production dates are stamped on the packaging boxes, the packaging boxes are counted and delivered to a finished product warehouse for storage, and the packaging boxes are put on sale.
Description
Technical field
The present invention relates to the production method of cake, relate in particular to a kind of production method of rose filling 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 is just for the technical problem existed in prior art, a kind of production method of rose filling mung bean cake is provided, the method is not only simple, easy operation, add the mung bean cake of rose fillings, allowing common mung bean cake be provided with a kind of light Rose Essentielle, allowing people's many a kind of selections completely newly when selecting mung bean cake.
To achieve these goals, technical scheme of the present invention is as follows, and a kind of production method of rose filling 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 rose paste, pot cooks, and the rose paste cooked cools completely, for subsequent use;
6) get the mung bean flour made and spread out into little cake, the rose 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 rose filling 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 rose filling mung bean cake of often producing 1 kilogram is as follows: mung bean flour 630 grams, rose paste 150 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 122-137 DEG C, and the heat time is 14min.
As a modification of the present invention, in described step 5, heating-up temperature is 132-144 DEG C, and the heat time is 15min.
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 adds rose paste and does fillings in manufacturing process, thus make mung bean cake be provided with a kind of light flowery odour, rose paste is the good merchantable brand of Ms's skin maintenance, flesh skin makeup alive is also add, antidotal effect outside effect of the mung bean cake adding rose paste original toxin-expelling and face nourishing again.
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 rose filling 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 rose paste, pot cooks, and the rose paste cooked cools completely, for subsequent use;
6) get the mung bean flour made and spread out into little cake, the rose 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 rose filling 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 rose filling mung bean cake of often producing 1 kilogram is as follows: mung bean flour 630 grams, rose paste 150 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 122-137 DEG C, and the heat time is 14min.
As a modification of the present invention, in described step 5, heating-up temperature is 132-144 DEG C, and the heat time is 15min.
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 rose filling 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 rose paste, pot cooks, and the rose paste cooked cools completely, for subsequent use;
6) get the mung bean flour made and spread out into little cake, the rose 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 rose filling 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 rose filling mung bean cake according to claim 1, it is characterized in that, the required batching of rose filling mung bean cake of often producing 1 kilogram is as follows: mung bean flour 630 grams, rose paste 150 grams, soft white sugar 100 grams, stand oil 50 grams, sugar sweet-scented osmanthus 20 grams.
3. the production method of rose filling mung bean cake according to claim 1, is characterized in that, in described step 1, heating-up temperature is 122-137 DEG C, and the heat time is 14min.
4. the production method of rose filling mung bean cake according to claim 1, is characterized in that, in described step 5, heating-up temperature is 132-144 DEG C, and the heat time is 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510625383.6A CN105166727A (en) | 2015-09-28 | 2015-09-28 | Making method of rose-stuffed green bean cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510625383.6A CN105166727A (en) | 2015-09-28 | 2015-09-28 | Making method of rose-stuffed green bean cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166727A true CN105166727A (en) | 2015-12-23 |
Family
ID=54889573
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510625383.6A Withdrawn CN105166727A (en) | 2015-09-28 | 2015-09-28 | Making method of rose-stuffed green bean cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105166727A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343359A (en) * | 2016-08-29 | 2017-01-25 | 周智卿 | Cake with flos rosae rugosae and mung bean and method for manufacturing cake |
| CN111480672A (en) * | 2019-01-28 | 2020-08-04 | 苏州都好食品有限责任公司 | Making method of rose green bean cake |
-
2015
- 2015-09-28 CN CN201510625383.6A patent/CN105166727A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343359A (en) * | 2016-08-29 | 2017-01-25 | 周智卿 | Cake with flos rosae rugosae and mung bean and method for manufacturing cake |
| CN111480672A (en) * | 2019-01-28 | 2020-08-04 | 苏州都好食品有限责任公司 | Making method of rose green bean cake |
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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: 20151223 |