Halal green bean cake and processing method thereof

A halal mung bean cake and processing method technology, which is applied in the field of food processing, can solve the problem of single ingredients in the formula, and achieve the effect of pure taste, rich and balanced nutrition

Inactive Publication Date: 2015-10-21
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 functions, and convenient eating. However, traditional cakes cannot meet people's requirements because of the single ingredients in the formula.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A kind of halal mung bean cake is composed of the following weight (jin):

[0021] Mung bean flour 35, dragon fruit puree 5, pumpkin seeds 4, konjac flour 3, red dates 5, wolfberry 3, barley seedling powder 3, peanut butter 4, coix seed oil 20, chicory syrup 2, papaya leaf 0.2, Liang Wang tea 0.3, thorn Acanthopanax 0.2, Cephalostrum 0.3, Southern Candle Leaf 0.2, Food Additive 6;

[0022] The food additives are made of the following raw materials by weight (kg): wheat germ meal 20, raw milk 5, salmon meat 40, green onion powder 4, okra 8, Jerusalem artichoke 6, Schisandra pollen 4, water chestnut leaf powder 8, papaya Seed meal 10, lemon juice 2, olive oil 8, rice vinegar 25, maple sugar 20, yeast 12;

[0023] The preparation method of the food additives is as follows: a. Clean the salmon meat, wash and cut into pieces, knead it with white onion powder, lemon juice, and rice vinegar, marinate at 0°C for 2 hours, remove the salmon pieces and put them in olive oil Simmer in t...

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PUM

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Abstract

The invention discloses a halal green bean cake and a processing method thereof. The halal green bean cake is composed of the following raw materials including, by weight, 25-35 parts of green bean powder, 3-5 parts of dragon fruit paste, 2-4 parts of pumpkin seeds, 2-3 parts of konjaku flour, 3-5 parts of red dates, 1-3 parts of lycium barbarum, 2-3 parts of barley grass powder, 2-4 parts of peanut butter, 15-30 parts of coix lacryma-jobi seed oil, 1-2 parts of endive syrup, 0.1-0.2 part of papaya leaves, 0.2-0.3 part of nothopanax delavayi, 0.1-0.2 part of acanthopanax senticosus harms, 0.2-0.3 part of mucuna birdwoodiana, 0.1-0.2 part of asiatic bilberry leaves and 4-6 parts of food additives. The halal green bean cake has the advantages of being pure in taste, fragrant, tender and abundant and balanced in nutrition, has the effect of nourishing yin and tonifying the kidney, invigorating the stomach and moistening the intestines, nourishing the liver and improving the eyesight, clearing heat and lowering fire, and expelling toxin and nourishing beauty, and is beneficial for health.

Description

Technical field [0001] The invention relates to a halal mung bean cake and a processing method thereof, and belongs to the technical field of food processing. Background technique [0002] Pastries are made with flour or rice flour, sugar, fat, eggs, dairy products, etc., as the main raw materials, and are made with various auxiliary steaming and baking. The sweet taste is suitable for all ages. At present, there are many kinds of cakes in the market. Among them, mung bean cake is one of the famous Beijing-style four-season cakes. It has the characteristics of regular and neat shape, light yellow color, fine and tight organization, soft and non-sticky taste. With the improvement of people's living standards, foods with rich nutrition, outstanding health care functions, and convenient eating are the current requirements of people. However, traditional cakes cannot meet people's requirements due to the single formulation of raw materials. Summary of the invention [0003] The purpo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29A23L1/30A23L11/00A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/30
Inventor 陆厚平
Owner 合肥市香口福食品厂
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