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Soybean cake making method

A production method and bean cake technology, which are applied in the field of bean cake production, can solve the problems of inability to dry and store, are fragile, and not bulky, and achieve the effects of improving flexibility and uniformity, being convenient for storage after drying, and having good bulkiness.

Inactive Publication Date: 2014-12-10
李仙蕊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In short, the traditional production method will have the following deficiencies: first, the color is black; second, it is fragile and cannot be stored dry at all, which affects packaging and sales; third, it is not bulky and has a poor taste; -100 days

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of bean cake is characterized in that: the method is made up of the steps of following order:

[0025] (1) Making alkaline water: dry the main stalks of indica rice and white lentils and burn them into charcoal blocks. Soak, filter, and precipitate for 3 days until clear and transparent, and then blend with clean water to make alkaline water with a pH value of 10;

[0026] (2) Raw material pretreatment:

[0027] A Wash the dried acacia, cut into small pieces for later use;

[0028] B After washing the glutinous rice, soak the spare acacia and glutinous rice in water at 7°C. When soaking, put a layer of glutinous rice first, then a layer of acacia. The mass ratio of acacia and glutinous rice is 1:140. Soak for 10 days. Pick up the acacia, rinse the glutinous rice, dry it until the water content is 10%, and then grind the glutinous rice into fine powder for later use;

[0029] C Peel the soybeans and soak for 24 hours, take the alkaline wat...

Embodiment 2

[0040] A kind of preparation method of bean cake is characterized in that: the method is made up of the steps of following sequence:

[0041] (1) Making alkaline water: Dry the main stalks of indica rice and white lentils and burn them into charcoal blocks. Soak, filter, and precipitate for 5 days until clear and transparent, and then blend with clean water to make alkaline water with a pH value of 11;

[0042] (2) Raw material pretreatment:

[0043] A Wash the dried acacia, cut into small pieces for later use;

[0044]B After washing the glutinous rice, soak the spare acacia and glutinous rice in water at 10°C. When soaking, put a layer of glutinous rice first, then a layer of acacia. The mass ratio of acacia and glutinous rice is 1:150. Soak for 10 days. Pick up the acacia, rinse the glutinous rice, dry it until the water content is 15%, then grind the glutinous rice into fine powder for later use;

[0045] C is the same as embodiment 1, but the mass ratio of soybean milk...

Embodiment 3

[0053] A kind of preparation method of bean cake is characterized in that: the method is made up of the steps of following order:

[0054] (1) Making alkaline water: Dry the main stalks of indica rice and white lentils and burn them into charcoal blocks. Soak, filter, and precipitate for 4 days until clear and transparent, and then blend with clean water to make alkaline water with a pH value of 10.5;

[0055] (2) Raw material pretreatment:

[0056] A Wash the dried acacia, cut into small pieces for later use;

[0057] B After washing the glutinous rice, soak the spare acacia block and glutinous rice in water at 9°C. When soaking, put a layer of glutinous rice first, then a layer of acacia. The mass ratio of acacia and glutinous rice is 1:145. Soak for 10 days , pick up the acacia, rinse the glutinous rice, dry it until the water content is 13%, and then grind the glutinous rice into fine powder for later use;

[0058] C is the same as embodiment 1, but the mass ratio of so...

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PUM

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Abstract

The invention discloses a soybean cake making method and belongs to the technical field of food processing. The method sequentially comprises the following steps: (1) alkaline water making: making alkaline water of which the PH value is 10-11 from rice and white hyacinths bean main stems; (2) raw material pre-treatment: soaking glutinous rice with Chinese honey locust, grinding into glutinous rice flour after air-drying, grinding soybeans into soybean pulp, and then mixing with the glutinous rice flour to make mashed soybean and rice ; (3) steaming: steaming the mashed soybean and rice into a soybean and rice paste; (4) blending: adding dasheen pulp and white sugar into the soybean and rice paste, uniformly agitating and mixing, and controlling the temperature of the soybean and rice paste at 55-65 DEG C; (5) soybean cake making: making into a soybean cake with the thickness of 4-6mm; (6) drying: first performing air-drying on the soybean cake until the water content is 4-6%, transferring into an un-ventilated room until the soybean cake is dried and packaging to obtain the soybean cake. The soybean cake made by the method is white and bouffant and can be stored for 530-550 days after being dried.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making bean cakes. Background technique [0002] The prior art discloses some methods for making bean cakes, such as the Chinese patent "Method for Making Mung Bean Cakes" (publication number CN1484977A, date of publication being March 31, 2004), which discloses washing mung beans, crushing, soaking, removing skin, to obtain water-containing mung bean kernels, and then add water to beat the mung bean kernels into a slurry, and then make mature dry mung bean cakes through processes such as pouring, molding, and baking, plus vacuum packaging and disinfection measures. The shelf life of mung bean cakes can reach six months. The method for making bean cakes disclosed in the prior art generally uses mung beans as a raw material, because mung beans are rich in starch and can be made into bean cakes or bean paste. But seldom use soybeans to make bean cakes in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/20A23L7/10A23L11/00
CPCA23L7/117A23L11/05
Inventor 李仙蕊
Owner 李仙蕊
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