CN1484977A - Production method of mung bean cake - Google Patents
Production method of mung bean cake Download PDFInfo
- Publication number
- CN1484977A CN1484977A CNA021356025A CN02135602A CN1484977A CN 1484977 A CN1484977 A CN 1484977A CN A021356025 A CNA021356025 A CN A021356025A CN 02135602 A CN02135602 A CN 02135602A CN 1484977 A CN1484977 A CN 1484977A
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- China
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- mung bean
- bean cake
- cake
- water
- green bean
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- Confectionery (AREA)
Abstract
A method of producing green bean cake. It comprises, washing green bean, breaking up, soaking, peeling, obtaining green bean kernel containing water; adding adequate water into kernel, grinding into green bean milk; laying the green bean milk open onto a heating pan, then obtaining green bean cake after 1-2, collecting the green bean cake; drying the cake at 100-120degree C till water is removed completely; vacuumize and packaging the dehydrated green bean cake.
Description
Technical field
The present invention relates to the preparation field of bean products, specifically a kind of preparation method of mung bean cake.
Background technology
Mung bean can be made some food, as mung bean cake, mung bean face etc.Among the people in some areas, people make mung bean cake with mung bean, and its concrete steps are: will mung bean pulverize, wear into the mung bean water slurry after the peeling; Again the mung bean water slurry is spread out on a heatable brick bed pot that burns heat and obtains mung bean cake.The mung bean cake that is obtained by above-mentioned processing step contains moisture content, its shelf-life very short (preserving only usually 1-2 days), and mung bean cake inside may be unripe by a heatable brick bed fully, and must be edible after culinary art processing.Therefore, the mung bean cake of being made by existing folk art usually can only be for oneself in that to make culinary art on the same day edible, or after making mung bean cake the same day sell in the fairground, the buyer is after buying, and is promptly must culinary art edible on the same day, can't deposit.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of mung bean cake, mung bean cake long shelf-life obtained by this method, but the long period deposit, and have the characteristics of instant edible.
For achieving the above object, the preparation method of mung bean cake provided by the invention may further comprise the steps: mung bean is eluriated back, fragmentation, soaks, removed the peel, obtain the mung bean benevolence of water content; In mung bean benevolence, add an amount of water, add water amount be the 10-15% of mung bean benevolence weight, then it is worn into the mung bean water slurry; The mode of mung bean water slurry by sprinkling is spread out on the hot a heatable brick bed pot, obtains mung bean cake after 1-2 minute, mung bean cake is scooped up, collects; With 100-120 ℃ of high temperature the mung bean cake oven dry is extremely dewatered fully; The mung bean cake of dehydration is vacuumized the sterilization of packing back.
The present invention has fundamentally solved the problem of its shelf-life by with the mung bean cake high temperature drying and vacuumize packing, makes the shelf-life of mung bean cake can reach six months at least.Existing mung bean cake manufacture craft among the people exists the very short deficiency of mung bean cake shelf-life that obtains, and the present invention has overcome this deficiency completely.Mung bean cake provided by the present invention can enter the market or sell in the supermarket, and it can make staple food, also can work as dish.After the consumer buys, need when edible, unpack with mung bean cake with boiling water soak saturating after, put into seasoning matter, i.e. edible, after also the mung bean cake water can being soaked, culinary art processing back is edible.
The preparation method of mung bean cake provided by the present invention, technology is reasonable, and it is reliable to guarantee the quality, and greatly facilitates the consumer, meets the consumer demand of fast pace life.
The specific embodiment
Embodiment below in conjunction with a concrete making mung bean cake further specifies the present invention.
Embodiment
To be broken into bean cotyledon after the mung bean elutriation, broken equipment adopts the grain pulverizer, and broken degree is that a mung bean is broken into the 2-6 lobe.With the water logging bubble of mung bean lobe with appropriateness, soaked 3-4 hour with cold water in spring, autumn and summer, use 30-40 ℃ warm boiling water to soak in the winter time about 3-4 hour, the consumption of water was as the criterion to flood raw material.When the crust of mung bean separates when swimming on the water surface with mung bean benevolence fully, then illustrate to have soaked to put in place.Drag for the skin of beancurd and other impurity that waft on the water surface then, clean 1-2 time, obtain the mung bean benevolence of water content.
In mung bean benevolence, add an amount of water, add water amount be the 10-15% of mung bean benevolence weight, then it is worn into the mung bean water slurry by refining equipment.Refining equipment adopts fiberizer.
The mode of mung bean water slurry by sprinkling is spread out on a heatable brick bed pot that burns heat, obtains the ripe mung bean cake of a heatable brick bed after 1-2 minute, mung bean cake is scooped up, collects.The diameter of mung bean cake is 15-20mm, and thickness is 1.5-2mm.The instrument of sprinkling is loaded on the mung bean water slurry in this kettle for the kettle of a plurality of water nozzles is arranged side by side, and during sprinkling, the mung bean water slurry that each water nozzle flows out simultaneously is spread out on a heatable brick bed pot, promptly obtains big or small essentially identical mung bean cake.
With mung bean cake oven dry dehydration extremely fully, obtain dry mung bean cake with 100-120 ℃ of high temperature.The time of oven dry is 1-1.5 hour, and drying unit can be drying room, also can be dryer.With the process of mung bean cake hyperthermia drying, also be the process that mung bean cake is further heated, also be the process of mung bean cake being carried out once sterilizing simultaneously.
With the mung bean cake of drying with packaging bag vacuumize pack after, again by retort sterilization, warehouse-in.So far finish whole manufacturing process of mung bean cake.
By the mung bean cake of the inventive method acquisition, but instant bagged.The specification of the packing of mung bean cake has three kinds of 100g, 250g, 500g.The mung bean cake of 100g packing specification when edible, with mung bean cake with boiling water immersion several minute after, is mixed seasoning matter, i.e. edible after unpacking mainly as a kind of instant edible instant food.For this reason, be placed with packed seasoning matter in the packaging bag of 100g packing specification, the kind of packed seasoning matter has chicken extract flavor, beef flavour or sparerib taste etc., to adapt to different consumers' taste.Basic identical in above-mentioned various packed seasoning matter and the existing instant noodles.The mung bean cake of 250g, 500g packing specification is mainly as dish usefulness, and when edible, after unpacking, after soaking with warm water, the mode by culinary art can be processed into dish.
Claims (3)
1, a kind of preparation method of mung bean cake is characterized in that: mung bean is eluriated back, fragmentation, soaks, removed the peel, obtain the mung bean benevolence of water content; In mung bean benevolence, add an amount of water, add water amount be the 10-15% of mung bean benevolence weight, then it is worn into the mung bean water slurry; The mode of mung bean water slurry by sprinkling is spread out on the hot a heatable brick bed pot, obtains mung bean cake after 1-2 minute, mung bean cake is scooped up, collects; With 100-120 ℃ of high temperature the mung bean cake oven dry is extremely dewatered fully; The mung bean cake of dehydration is vacuumized the sterilization of packing back.
2, the preparation method of mung bean cake according to claim 1 is characterized in that: the diameter of mung bean cake is 15-20mm.
3, the preparation method of mung bean cake according to claim 1, it is characterized in that: the packing specification of mung bean cake has three kinds of 100g, 250g, 500g, be placed with packed seasoning matter in the packaging bag of 100g specification, the kind of packed seasoning matter is chicken extract flavor, beef flavour or sparerib taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021356025A CN1226943C (en) | 2002-09-28 | 2002-09-28 | Production method of mung bean cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021356025A CN1226943C (en) | 2002-09-28 | 2002-09-28 | Production method of mung bean cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1484977A true CN1484977A (en) | 2004-03-31 |
| CN1226943C CN1226943C (en) | 2005-11-16 |
Family
ID=34146219
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021356025A Expired - Fee Related CN1226943C (en) | 2002-09-28 | 2002-09-28 | Production method of mung bean cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1226943C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535413A (en) * | 2013-10-22 | 2014-01-29 | 镇江高冠食品有限公司 | Green bean cake making method |
| CN104187350A (en) * | 2014-09-12 | 2014-12-10 | 李仙蕊 | Soybean cake making method |
| CN114304229A (en) * | 2021-11-29 | 2022-04-12 | 合肥学院 | Drying processing method of mung bean cake |
-
2002
- 2002-09-28 CN CNB021356025A patent/CN1226943C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535413A (en) * | 2013-10-22 | 2014-01-29 | 镇江高冠食品有限公司 | Green bean cake making method |
| CN104187350A (en) * | 2014-09-12 | 2014-12-10 | 李仙蕊 | Soybean cake making method |
| CN104187350B (en) * | 2014-09-12 | 2016-06-22 | 李仙蕊 | A kind of manufacture method of soybean cake |
| CN114304229A (en) * | 2021-11-29 | 2022-04-12 | 合肥学院 | Drying processing method of mung bean cake |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1226943C (en) | 2005-11-16 |
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20051116 Termination date: 20100928 |