Pumpkin winter bamboo shoot green bean cake and processing method thereof

A technology for mung bean cake and winter bamboo shoots is applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation and other directions, which can solve problems such as single formula raw materials, and achieve the effects of simple and easy process, rich nutrition and improving body balance.

Inactive Publication Date: 2015-09-23
合肥市香口福食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, people's current requirements are rich in food nutrition, outstanding health care funct

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A pumpkin, winter bamboo shoot and mung bean cake is composed of the following raw materials in weight (jin):

[0020] Pumpkin 60, corn 40, winter bamboo shoot 30, sea fungus 15, guar gum powder 8, chestnut kernel 20, mung bean 200, melon root 3, silver flower vine 2, sealwort 2, horseradish 3, evening primrose 2, guava Leaf 2, grape leaf 0.3, xylitol 25, pomegranate wine appropriate amount, food additive 20;

[0021] The food additive is made from the following raw materials by weight (catties): wheat germ powder 20, raw milk 5, salmon meat 40, scallion powder 4, okra 8, Jerusalem artichoke 6, schisandra pollen 4, water chestnut leaf powder 8, papaya Seed powder 10, lemon juice 3, olive oil 8, rice vinegar 20, maple syrup 20, yeast 10;

[0022] The preparation method of the food additive is as follows: a. Remove impurities, wash and cut the salmon meat into pieces, knead and mix with scallion powder, lemon juice and rice vinegar evenly, marinate at 0°C for 2 hours, rem...

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PUM

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Abstract

The invention discloses a pumpkin winter bamboo shoot green bean cake and a processing method thereof. The pumpkin winter bamboo shoot green bean cake consists of the following raw materials in parts by weight: 40-60 parts of pumpkins, 20-40 parts of maize, 20-30 parts of winter bamboo shoots, 10-15 parts of sarcodia montagneana, 5-8 parts of cluster bean gelatine powder, 10-20 parts of Chinese chestnut kernels, 150-200 parts of mung beans, 2-3 parts of tuguagen series, 1-2 parts of caulis lonicerae, 1-2 parts of rhizoma polygonati, 2-3 parts of scurvy grass, 1-2 parts of evening primrose, 1-2 parts of guava leaves, 0.2-0.3 part of grape leaves, 15-30 parts of xylitol, an appropriate amount of pomegranate wine and 15-20 parts of a food additive. The pumpkin winter bamboo shoot green bean cake disclosed by the invention is sweet but not greasy, is fragrant, mellow, soft, tender and delicious, and is rich in nutrition; the pumpkin winter bamboo shoot green bean cake is simple and feasible in technology, is convenient to eat, and is free from toxic or side effects; the pumpkin winter bamboo shoot green bean cake has the effects of clearing heat, expelling toxicity, invigorating the stomach for promoting digestion, diminishing inflammation and resisting bacteria, can improve the balance of organisms and can strengthen disease-resistant constitutions.

Description

technical field [0001] The invention relates to a pumpkin, winter bamboo shoot and mung bean cake and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Pastry is made of flour or rice flour, sugar, oil, eggs, dairy products, etc. as the main raw materials, and is made with various auxiliary ingredients after steaming and baking. It tastes sweet and is suitable for all ages. At present, there are many kinds of cakes in the market, among which mung bean cake is one of the famous Beijing-style Four Seasons cakes. It has the characteristics of regular and neat shape, light yellow color, fine and compact structure, fragrant and soft non-sticky taste. Along with the raising of people's living standard, the food nutrition is rich, the health care function is prominent, the convenience of eating is people's present requirement, and traditional pastry can't satisfy people's requirement because of the single raw material of...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/214A23L1/076A23L1/30A23L1/212A23L1/09A23L11/00A23L19/00A23L19/10A23L21/20
CPCA23V2002/00A23V2200/324A23V2200/30A23V2250/60A23V2250/21A23V2250/2042
Inventor 陆厚平
Owner 合肥市香口福食品厂
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