CN112741260A - Making method of homely staple food bean meal cake and product thereof - Google Patents
Making method of homely staple food bean meal cake and product thereof Download PDFInfo
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- CN112741260A CN112741260A CN202011175340.XA CN202011175340A CN112741260A CN 112741260 A CN112741260 A CN 112741260A CN 202011175340 A CN202011175340 A CN 202011175340A CN 112741260 A CN112741260 A CN 112741260A
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 35
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 34
- 235000013305 food Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000012054 meals Nutrition 0.000 title description 5
- 239000000463 material Substances 0.000 claims abstract description 94
- 235000013312 flour Nutrition 0.000 claims abstract description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
- 239000000843 powder Substances 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 24
- 240000008042 Zea mays Species 0.000 claims abstract description 24
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 24
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 24
- 235000021279 black bean Nutrition 0.000 claims abstract description 24
- 235000005822 corn Nutrition 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 21
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 20
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 20
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 17
- 238000010025 steaming Methods 0.000 claims abstract description 14
- 240000004713 Pisum sativum Species 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 12
- 241000209140 Triticum Species 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 6
- 235000012149 noodles Nutrition 0.000 claims description 3
- 235000019764 Soybean Meal Nutrition 0.000 claims description 2
- 239000002671 adjuvant Substances 0.000 claims description 2
- 239000004455 soybean meal Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 235000008429 bread Nutrition 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000005911 diet Nutrition 0.000 abstract description 4
- 230000002354 daily effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000003203 everyday effect Effects 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 12
- 241000219843 Pisum Species 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 5
- 210000000582 semen Anatomy 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 238000003892 spreading Methods 0.000 description 3
- 230000007480 spreading Effects 0.000 description 3
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 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
- 238000012271 agricultural production Methods 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
A method for making a home staple food bean cake and a product thereof, which are invented for solving the problem that bean products are inconvenient for people to eat in daily life. The method takes grain powder and bean powder as main raw materials, the raw materials comprise base materials, main materials, ingredients, auxiliary materials and water, and the method is completed by the following steps: preparing materials according to a component formula, stirring and tightly placing the corn flour in hot water, then mixing the base material, the main material and the auxiliary material, stirring with cold water, standing for 6-10 hours, adding the auxiliary material, stirring, standing for 40-60 minutes, steaming in a steamer tray, steaming, and taking out to obtain the finished product. The product comprises black bean cake, red bean cake and pea cake, has no beany flavor, soft taste, unique flavor and rich nutrition, and is a dietary food with health promotion function. Can be eaten as steamed bread and steamed sponge cake, and can be eaten every day or at intervals. The effect of strengthening physique is very obvious after long-term eating. It finds a new way for people to achieve the goal of building body by means of the nourishing of bean food.
Description
The technical field is as follows:
the invention belongs to the technical field of home-made staple food, and particularly relates to a making method of a home-made staple food bean meal cake and a product thereof.
Background art:
steamed bread and steamed sponge cake are the most common staple food; the bean products are rich in nutrition and beneficial to health. However, the fact that the bean food is delicious and difficult to prepare is that the bean food cannot be eaten more often. Therefore, for thousands of years, soybean, which is a large part of bean products, is a non-staple food besides oil, including bean curd, sauce, soy sauce and the like. The black beans with the capacity and the yield second to those of the soybeans are monotonous in eating method, and people do not like to eat the black beans as livestock feed in the past. At present, although vinegar-soaked black beans, dry-fried black beans and the like are popular in workshops and supermarkets, the eating amount is still limited. Although the Chinese patent also discloses the technology for making black bean cakes, the application products are rarely seen in real life, and other utilization ways of the black beans are more difficult to see. Although people always think of the development and utilization of the soybean protein by the best method because of knowing the nutritive value of the soybean protein, the soybean protein cannot be utilized conveniently because of the factors of difficult removal of beany flavor, difficult appearance of color, lack of production technology and the like. As for other miscellaneous beans, such as mung beans, small red beans, peas, broad beans, kidney beans and the like, the beans are mostly utilized as beverages, porridge, stuffing, cakes, snacks and the like, the consumption of raw materials is small, the product content is small, only the desire to eat is actually satisfied, and the nutrition and health care effects can be hardly achieved. So that it is known that: although the bean products are rich in nutrition and beneficial to health, people cannot eat conveniently, love to eat, eat more and eat frequently due to the limitation of the current utilization way. Therefore, the edible, nutritional and health-care functions of the bean products cannot be fully and effectively exerted, so that people cannot build the body and prolong the life by absorbing the nutritional ingredients of various bean products, and the yield and income can not be increased by opening up a market in agricultural production. The invention considers that: if the bean products can be used as diet products such as steamed bread and steamed sponge cake for people to eat frequently, the problems can be solved.
The invention content is as follows:
the invention aims to solve the problems and provides a method for making a domestic staple bean cake and a product thereof, namely, certain bean products are taken as main raw materials and are made into the staple food for daily life, such as steamed bread, steamed sponge cake and the like, which is convenient for people to eat and happy for people to eat through technical measures.
The technical solution is as follows:
the first scheme is as follows: a method for making a home staple food bean cake comprises the steps of preparing raw materials and steaming in a pot, and is characterized in that: the raw materials comprise base materials, main materials, auxiliary materials and water, and the method comprises the following steps:
(1) preparing materials according to the formula of the raw material components;
(2) firstly, uniformly stirring corn flour in raw materials by using hot water at the temperature of 80-100 ℃, and standing for 40-60 minutes in an environment at the temperature of 10-20 ℃ for later use;
(3) mixing the base material, the main material and the auxiliary materials, uniformly stirring with cold water of 10-15 ℃, and standing for 6-10 hours in an environment of 10-20 ℃;
(4) adding adjuvants, stirring, and standing at 20-30 deg.C for 30-60 min;
(5) putting the material surface into a steamer on a drawer;
(6) steaming for 30-40 min, and taking out;
(7) and cutting the cooked noodles taken out of the pot into blocks to obtain finished products.
The base material is corn flour, and the main material is one of flour of black beans, small red beans and peas.
Scheme II: the home-made staple food black bean cake is prepared according to the preparation method of the scheme one, and is characterized in that: the black bean cake comprises the following raw materials in parts by weight:
base material: corn flour 500
Main materials: 130-180 black bean powder
Preparing materials: 10-15 parts of yam flour and 50-80 parts of wheat flour
Auxiliary materials: soda powder 3-5 and yeast powder 1-3
Water: hot water 300-.
The third scheme is as follows: the home-made staple food red bean cake is prepared according to the preparation method of the scheme one, and is characterized in that: the red bean cake comprises the following raw materials in parts by weight:
base material: corn flour 250
Main materials: red bean powder 250-300-
Preparing materials: 50-100 parts of soybean meal, 50-80 parts of wheat flour and 15-20 parts of yam flour
Auxiliary materials: soda powder 3-5 and yeast powder 1-3
Water: hot water 170-.
And the scheme is as follows: the home staple food pea cake is prepared according to the preparation method of the scheme I, and is characterized in that: the pea cake comprises the following raw materials in parts by weight:
base material: corn flour 150
Main materials: pea flour 250-400-
Preparing materials: 50-100 parts of wheat flour and 50-100 parts of soybean flour
Auxiliary materials: soda powder 2-5 and yeast powder 1-3
Water: 90-120 parts of hot water and 150-300 parts of cold water.
The black bean cakes, the red bean cakes and the pea cakes prepared by the scheme have no beany flavor, soft, fragrant and tasty mouthfeel, and have unique flavor. The three kinds of bean cake are light black, light red and slightly green. The bean meal cake is like steamed bread and steamed sponge cake, and can be eaten at any time and any time as desired; is a diet food with health care and body building functions. Especially, the black bean cake has obvious effect of strengthening physique if being eaten for a long time.
Compared with the prior art, the invention has the advantages that: by adopting the method and the product, the main materials, the auxiliary materials, the base materials and the like are mixed, stirred, stood, processed, steamed, cut and the like in proper time and in proper amount, and the beans which are rich in nutrition but difficult to eat conveniently, like eating and eating for a long time are prepared into the common main food which is not only eaten well but also conveniently, and can be eaten occasionally and everyday. Therefore, the problems which people want to solve for a long time but do not solve are solved, the staple food variety on the diet table is increased, and the application market of the bean product is opened up.
Therefore, the edible, nutritional and health-care functions of the bean products can be fully and effectively utilized, and people can absorb the nutritional ingredients of various bean products through the food, thereby being beneficial to building bodies and prolonging life. Practice proves that the inventor of the invention starts to continuously grope various home eating methods of the bean-meal cakes ten years ago, especially the black bean food is added, and the bean-meal cakes are eaten while trying to make food, and the various bean-meal cake foods are unconsciously eaten as the daily food of two people. Therefore, in the last decade, both people have strong bodies, no diseases in large and small sizes, and no cold ever.
Moreover, the invention has simple process method and easy implementation, and is not only suitable for household manual operation, but also suitable for industrial and mechanized production. The food product has reasonable design and rich nutrition, and meets the popular and normalized requirements. Therefore, the invention provides a simple and practical new way for people to achieve the aim of building body by nourishing bean food. The popularization and the application of the invention can certainly enrich the material life of people and improve the health level of people.
The specific implementation mode is as follows:
the present invention will be described in detail with reference to examples.
Embodiment 1, a method for making a homely staple food bean cake, comprising the steps of preparing raw materials and steaming, and is characterized in that: the raw materials comprise base materials, main materials, auxiliary materials and water, and the method comprises the following steps:
(1) preparing materials according to the formula of the raw material components; wherein the base material, the main material and the auxiliary material are all powder-shaped, the granularity of the powder-shaped base material has no special requirement and is generally 40-50 meshes; the auxiliary materials are purchased from the market to obtain finished products; the water content is hot water and cold water, the hot water temperature is generally 80-100 ℃, and the cold water temperature is generally 10-15 ℃.
(2) Firstly, uniformly stirring corn flour in raw materials by using hot water at the temperature of 80-100 ℃, and standing for 40-60 minutes in an environment at the temperature of 10-20 ℃ for later use;
(3) then mixing the base material, the main material and the auxiliary materials, uniformly stirring the mixture with cold water of 10-15 ℃, and standing the mixture for 6-10 hours in an environment of 10-20 ℃;
(4) then adding auxiliary materials into the mixture, uniformly stirring, standing for 30-60 minutes in an environment of 20-30 ℃, wherein the auxiliary materials can be diluted in advance;
(5) then, the material surface is integrally put into a steamer on a drawer:
(6) steaming for 30-40 min, and taking out;
(7) and cutting the cooked noodles taken out of the pot into blocks to obtain finished products.
The base material is corn flour, and the main material is flour of one of black beans, small red beans and peas.
In addition, the flour in the step (5) can be manually or separately prepared into the same product as steamed bread and the like by a die and then put into a steamer on a drawer.
Example 2: a home-made staple food black bean cake is prepared according to the preparation method of the embodiment 1, and is characterized in that: the black bean cake comprises the following raw materials in parts by weight:
base material: corn flour 500
Main materials: black bean powder 150
Preparing materials: 10 parts of yam flour and 60 parts of wheat flour
Auxiliary materials: soda powder 4 and yeast powder 2
Water: hot water 350, cold water 250.
The manufacturing process comprises the following steps: preparing materials according to the weight part component formula; firstly, uniformly stirring corn flour with 95 ℃ water, and then placing the corn flour in an environment with the temperature of about 11 ℃ for 60 minutes; mixing the cooled corn flour, black bean flour, yam flour and wheat flour, stirring uniformly with water of 15 ℃, and standing for 9 hours in an environment of about 11 ℃; then adding the diluted soda water and yeast water into the mixture, uniformly stirring the mixture, and standing the mixture for about 50 minutes in an environment of about 20 ℃; then spreading the material surface on a steaming drawer, and putting the material surface into a steamer; steaming for about 35 minutes by using steam, taking out the steamed bean cakes after the steamed bean cakes are estimated to be well cooked, and cutting the steamed bean cakes into blocks to obtain the finished black bean cakes.
Example 3: the home-made staple food red bean cake is prepared according to the preparation method of the embodiment 1, and is characterized in that: the red bean cake comprises the following raw materials in parts by weight:
base material: corn flour 250
Main materials: red bean flour 250
Preparing materials: soybean powder 80, wheat flour 60, and yam flour 20
Auxiliary materials: soda powder 3 and yeast powder 2
Water: hot water 180, cold water 240.
The manufacturing process comprises the following steps: preparing materials according to the weight part component formula; firstly, uniformly stirring corn flour with 90 ℃ water, and then placing the corn flour in an environment with the temperature of about 13 ℃ for 50 minutes; mixing cooled semen Maydis powder, semen Phaseoli powder, semen glycines powder, semen Tritici Aestivi powder, and rhizoma Dioscoreae powder, stirring with water of about 13 deg.C, and standing for 8 hr; then adding the diluted soda water and yeast water into the mixture, uniformly stirring the mixture, and standing the mixture for 60 minutes in an environment with the temperature of about 20 ℃; then spreading the material surface on a steaming drawer, and putting the material surface into a steamer; steaming for about 30 minutes by using steam, taking out the red bean cakes after the red bean cakes are estimated to be well cooked, and cutting the red bean cakes into blocks after the red bean cakes are taken out of the pot to obtain the finished red bean cakes.
Example 4: the home staple food pea cake is prepared according to the preparation method of the embodiment 1, and is characterized in that: the pea cake comprises the following raw materials in parts by weight:
base material: corn flour 150
Main materials: pea flour 350
Preparing materials: wheat flour 80 and soybean flour 80
Auxiliary materials: soda powder 4 and yeast powder 3
Water: hot water 120, cold water 300.
The manufacturing process comprises the following steps: preparing materials according to the weight part component formula; firstly, uniformly stirring corn flour with hot water of 80 ℃, and then placing the corn flour in an environment of 18 ℃ for 40 minutes; then mixing the cooled corn flour, pea flour, soybean flour and wheat flour, stirring uniformly by using cold water at the temperature of 14 ℃, and standing for 7 hours; then adding the diluted soda water and yeast water into the mixture, uniformly stirring the mixture, and standing the mixture for about 40 minutes in an environment of 30 ℃; then spreading the material surface on a steaming drawer, and putting the material surface into a steamer; steaming for about 35 minutes by using steam, estimating to be well cooked, taking out, and cutting into blocks to obtain the finished pea cake.
The method is suitable for making the flour of various bean raw materials into the home staple bean meal cake with the corresponding name.
Claims (5)
1. A method for making a home staple food bean cake comprises the steps of preparing raw materials and steaming in a pot, and is characterized in that: the raw materials comprise base materials, main materials, auxiliary materials and water, and the method comprises the following steps:
(1) preparing materials according to the formula of the raw material components;
(2) firstly, uniformly stirring corn flour in raw materials by using hot water at the temperature of 80-100 ℃, and standing for 40-60 minutes in an environment at the temperature of 10-20 ℃ for later use;
(3) mixing the base material, the main material and the auxiliary materials, uniformly stirring with cold water of 10-15 ℃, and standing for 6-10 hours in an environment of 10-20 ℃;
(4) adding adjuvants, stirring, and standing at 20-30 deg.C for 30-60 min;
(5) putting the material surface into a steamer on a drawer;
(6) steaming for 30-40 min, and taking out;
(7) and cutting the cooked noodles taken out of the pot into blocks to obtain finished products.
2. The method of claim 1, further comprising: the base material is corn flour, and the main material is one of flour of black beans, small red beans and peas.
3. A home-made staple food black bean cake prepared by the preparation method of claim 1, which is characterized in that: the black bean cake comprises the following raw materials in parts by weight:
base material: corn flour 500
Main materials: 130-180 black bean powder
Preparing materials: 10-15 parts of yam flour and 50-80 parts of wheat flour
Auxiliary materials: soda powder 3-5 and yeast powder 1-3
Water: hot water 300-.
4. A home staple food red bean cake prepared by the preparation method of claim 1, which is characterized in that: the red bean cake comprises the following raw materials in parts by weight:
base material: corn flour 250
Main materials: red bean powder 250-300-
Preparing materials: 50-100 parts of soybean meal, 50-80 parts of wheat flour and 15-20 parts of yam flour
Auxiliary materials: soda powder 3-5 and yeast powder 1-3
Water: hot water 170-.
5. A home staple pea cake prepared by the preparation method according to claim 1, which is characterized in that: the pea cake comprises the following raw materials in parts by weight:
base material: corn flour 150
Main materials: pea flour 250-400-
Preparing materials: 50-100 parts of wheat flour and 50-100 parts of soybean flour
Auxiliary materials: soda powder 2-5 and yeast powder 1-3
Water: 90-120 parts of hot water and 150-300 parts of cold water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011175340.XA CN112741260A (en) | 2020-10-20 | 2020-10-20 | Making method of homely staple food bean meal cake and product thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011175340.XA CN112741260A (en) | 2020-10-20 | 2020-10-20 | Making method of homely staple food bean meal cake and product thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112741260A true CN112741260A (en) | 2021-05-04 |
Family
ID=75647775
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011175340.XA Pending CN112741260A (en) | 2020-10-20 | 2020-10-20 | Making method of homely staple food bean meal cake and product thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112741260A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048311A (en) * | 1990-08-11 | 1991-01-09 | 王永胜 | The preparation method of cakes made of corn and bean flour |
| CN102987250A (en) * | 2011-09-11 | 2013-03-27 | 李敬仁 | Preparation method of steamed dark plum bean flour cakes |
| CN103211158A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Method for making antihypertensive corn steamed sponge cake |
-
2020
- 2020-10-20 CN CN202011175340.XA patent/CN112741260A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048311A (en) * | 1990-08-11 | 1991-01-09 | 王永胜 | The preparation method of cakes made of corn and bean flour |
| CN102987250A (en) * | 2011-09-11 | 2013-03-27 | 李敬仁 | Preparation method of steamed dark plum bean flour cakes |
| CN103211158A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Method for making antihypertensive corn steamed sponge cake |
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Application publication date: 20210504 |