CN106819862A - A kind of manufacture craft of mung bean cake - Google Patents
A kind of manufacture craft of mung bean cake Download PDFInfo
- Publication number
- CN106819862A CN106819862A CN201710114108.7A CN201710114108A CN106819862A CN 106819862 A CN106819862 A CN 106819862A CN 201710114108 A CN201710114108 A CN 201710114108A CN 106819862 A CN106819862 A CN 106819862A
- Authority
- CN
- China
- Prior art keywords
- mung bean
- kilograms
- bean cake
- sesame oil
- manufacture craft
- 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.)
- Pending
Links
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 47
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 47
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 239000008159 sesame oil Substances 0.000 claims abstract description 12
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 8
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 8
- 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 abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 239000001052 yellow pigment Substances 0.000 claims abstract description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 4
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000007873 sieving Methods 0.000 claims abstract 2
- 238000009835 boiling Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 2
- 238000009333 weeding Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000011049 filling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction 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
Abstract
The present invention relates to a kind of manufacture craft of mung bean cake, completed by the steps：(1) following raw material is weighed：1.5 kilograms of 12.5 kilograms of mung bean flour, 13 kilograms of white sugar, 3 kilograms of sesame oil, 1 kilogram of sweet osmanthus, 27.5 kilograms of sweetened bean paste fillings, 5 grams of lemon yellow pigment and sesame oil；(2) addition white sugar, lemon yellow pigment and water in powder machine first are being adjusted, is adding mung bean flour and sesame oil stirring is uniform, feed powder is being obtained after sieving；(3) feed powder is molded mung bean cake green compact by wooden model；(4) the mung bean cake green compact steamed on plate will be buckled in cook；(5) steamed mung bean cake is removed from steaming plate, removes packing paper, after cooling down completely, packaging.The beneficial effects of the invention are as follows：Low manufacture cost, the mung bean cake mouthfeel being made meets consumer taste, and rich in nutriment, contributes to health.
Description
Technical field
The present invention relates to food processing field field, and in particular to a kind of manufacture craft of mung bean cake.
Background technology
Mung bean cake is one of famous traditional characteristicses cake.Mung bean cake have to taste south, north point, north be capital formula, system
As when be not added with any grease, though entrance is soft, oil-free moisture feeling, also known as " dry beans cake ".South includes Su Shi and Yang Shi, is needed during making
Add grease, mouthfeel is soft, exquisiteness.The mung bean cake sold in the market is unreasonable due to composition collocation, after causing processing
Taste is not favored by consumer, in the urgent need to being adjusted to its composition, to form the new mung bean cake for meeting consumer taste.
The content of the invention
In sum, in order to overcome the deficiencies in the prior art, the technical problems to be solved by the invention to be to provide.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of manufacture craft of mung bean cake, by following step
It is rapid to complete：
(1) following raw material is weighed：12.5 kilograms of mung bean flour, 13 kilograms of white sugar, 3 kilograms of sesame oil, 1 kilogram of sweet osmanthus, sweetened bean paste
1.5 kilograms of 27.5 kilograms of fillings, 5 grams of lemon yellow pigment and sesame oil；
(2) addition white sugar, lemon yellow pigment and water in powder machine first are being adjusted, is adding mung bean flour and sesame oil stirring is uniform, mistake
Feed powder is obtained after sieve；
(3) feed powder is molded mung bean cake green compact by wooden model；
(4) the mung bean cake green compact steamed on plate will be buckled in cook；
(5) steamed mung bean cake is removed from steaming plate, removes packing paper, after cooling down completely, packaging.
Further, the preparation method of the mung bean flour in step (1) comprises the following steps：After mung bean cleaning, boiling is cooked extremely
Skin breaks flower, then dries after being rinsed with clear water, then upper fine grinding milling, weeds out i.e. prepared mung bean flour after meal.
Further, the weight that water is added in step (2) is the 10% of mung bean flour weight.
Further, the sieve of 16 mesh is crossed in step (2).
The beneficial effects of the invention are as follows：Low manufacture cost, the mung bean cake mouthfeel being made meets consumer taste, and rich in battalion
Material is supported, contributes to health.
Specific embodiment
Principle of the invention and feature are described below in conjunction with instantiation, example is served only for explaining this hair
It is bright, it is not intended to limit the scope of the present invention.
A kind of manufacture craft of mung bean cake, is completed by the steps：
(1) following raw material is weighed：12.5 kilograms of mung bean flour, 13 kilograms of white sugar, 3 kilograms of sesame oil, 1 kilogram of sweet osmanthus, sweetened bean paste
27.5 kilograms of fillings, 5 grams of lemon yellow pigment and 1.5 kilograms of sesame oil (doing coating).
The preparation method of wherein mung bean flour comprises the following steps：After mung bean cleaning, boiling to skin of cooking breaks flower, then with clear
Water dries after rinsing, then upper fine grinding milling, and mung bean flour is obtained after weeding out meal.
(2) powder is adjusted：White sugar and the water and lemon yellow pigment equivalent to mung bean flour amount 10% are first added in tune powder machine, then is added
Enter mung bean flour and sesame oil stirring is uniform, cross the sieve of 16 mesh, make feed powder fully loose.
(3) Cheng Mo：Feed powder is perfused into wooden model, such as band sweetened bean paste stuffing must preselect and filling is seized into fritter jizi for making dumplings, be placed on wooden model center
Place, surrounding is filled and led up with feed powder, overturns wooden model, and bottom surface is rapped with wooden model, is buckled on the steaming plate for being lined with paper washer.Also first feed powder can be spread
In wooden model, then with the light making ide of finger, remove 1/3 or so feed powder, be then placed in ready-made filling jizi for making dumplings, use hand pressure reality
Perfuse feed powder again afterwards, strike off.
(4) boiling：The mung bean cake green compact steamed on plate will be buckled in, be put into high steam cabinet, or big food steamer and be cooked.Steaming when
Between GPRS it is good, such as digestion time is long can be gelatinized, if steam is excessive, the time is too short, finished product bottom is hardened.
(5) pack：Steamed mung bean cake is removed from steaming plate, packing paper is removed, after cooling down completely, packaging.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all it is of the invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (4)
1. a kind of manufacture craft of mung bean cake, it is characterised in that completed by the steps：
(1) following raw material is weighed：12.5 kilograms of mung bean flour, 13 kilograms of white sugar, 3 kilograms of sesame oil, 1 kilogram of sweet osmanthus, sweetened bean paste fillings
1.5 kilograms of 27.5 kilograms, 5 grams of lemon yellow pigment and sesame oil；
(2) addition white sugar, lemon yellow pigment and water in powder machine first are being adjusted, is adding mung bean flour and sesame oil stirring is uniform, after sieving
Obtain feed powder；
(3) feed powder is molded mung bean cake green compact by wooden model；
(4) the mung bean cake green compact steamed on plate will be buckled in cook；
(5) steamed mung bean cake is removed from steaming plate, removes packing paper, after cooling down completely, packaging.
2. the manufacture craft of mung bean cake according to claim 1, it is characterised in that the making of the mung bean flour in step (1)
Method comprises the following steps：After mung bean cleaning, boiling to skin of cooking breaks flower, then dries after being rinsed with clear water, then upper fine grinding mill
Powder, mung bean flour is obtained after weeding out meal.
3. the manufacture craft of mung bean cake according to claim 1, it is characterised in that the weight that water is added in step (2) is
The 10% of mung bean flour weight.
4. the manufacture craft of mung bean cake according to claim 1, it is characterised in that the sieve of 16 mesh is crossed in step (2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710114108.7A CN106819862A (en) | 2017-02-28 | 2017-02-28 | A kind of manufacture craft of mung bean cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710114108.7A CN106819862A (en) | 2017-02-28 | 2017-02-28 | A kind of manufacture craft of mung bean cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819862A true CN106819862A (en) | 2017-06-13 |
Family
ID=59137555
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710114108.7A Pending CN106819862A (en) | 2017-02-28 | 2017-02-28 | A kind of manufacture craft of mung bean cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819862A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912506A (en) * | 2017-12-13 | 2018-04-17 | 上海驭宇商贸有限公司 | A kind of mung bean cake and its manufacture craft |
| CN109892544A (en) * | 2019-03-29 | 2019-06-18 | 吉林大学 | A kind of production method facilitating bowl congee |
| CN110856535A (en) * | 2018-08-24 | 2020-03-03 | 嘉兴市美丽家食品有限责任公司 | Water chestnut green bean cake and making method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756109A (en) * | 2008-11-18 | 2010-06-30 | 高光 | Preparation method of green bean cakes |
| CN105995558A (en) * | 2016-05-16 | 2016-10-12 | 安庆市江岸品香食品有限责任公司 | Nutritious healthcare green bean cakes and preparing method thereof |
| CN106234519A (en) * | 2016-08-12 | 2016-12-21 | 合肥市金乡味工贸有限责任公司 | A kind of Fructus Mangifera Indicae stomach reinforcing preventing or arresting vomiting Semen phaseoli radiati cake and preparation method thereof |
| CN106333251A (en) * | 2016-08-30 | 2017-01-18 | 合肥康桥工贸有限公司 | Sugar-controlled green bean cake |
-
2017
- 2017-02-28 CN CN201710114108.7A patent/CN106819862A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756109A (en) * | 2008-11-18 | 2010-06-30 | 高光 | Preparation method of green bean cakes |
| CN105995558A (en) * | 2016-05-16 | 2016-10-12 | 安庆市江岸品香食品有限责任公司 | Nutritious healthcare green bean cakes and preparing method thereof |
| CN106234519A (en) * | 2016-08-12 | 2016-12-21 | 合肥市金乡味工贸有限责任公司 | A kind of Fructus Mangifera Indicae stomach reinforcing preventing or arresting vomiting Semen phaseoli radiati cake and preparation method thereof |
| CN106333251A (en) * | 2016-08-30 | 2017-01-18 | 合肥康桥工贸有限公司 | Sugar-controlled green bean cake |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107912506A (en) * | 2017-12-13 | 2018-04-17 | 上海驭宇商贸有限公司 | A kind of mung bean cake and its manufacture craft |
| CN110856535A (en) * | 2018-08-24 | 2020-03-03 | 嘉兴市美丽家食品有限责任公司 | Water chestnut green bean cake and making method thereof |
| CN109892544A (en) * | 2019-03-29 | 2019-06-18 | 吉林大学 | A kind of production method facilitating bowl congee |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170613 |
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| WD01 | Invention patent application deemed withdrawn after publication |