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Mung bean and radix angelicae sinensis cake and preparation method thereof

A technology of angelica and mung bean, which is applied in baking, dough processing, baked food, etc., can solve the problems of insufficient health care value, and achieve the effect of high edible efficacy and regulating the body

Inactive Publication Date: 2016-04-27
ZHENGZHOU RENHONG PHARMA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Product features: crispy skin, soft and waxy inside, sweet and refreshing, but lack of health care value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In the embodiment of the present invention, a kind of mung bean angelica cake, raw materials according to weight parts include: 1000 parts of soybean protein powder, 60 parts of soybean white coriander oil, 7500 parts of water, 10 parts of mung bean, 30 parts of angelica, and 10 parts of table salt.

[0024] The preparation method of described mung bean angelica cake, comprises the following steps:

[0025] (1) Skin making: put soybean protein powder and water into a blender and mix evenly to make soybean protein skin;

[0026] (2) Filling: mung bean and angelica are crushed and mixed with salt to make mung bean angelica stuffing;

[0027] (3) Filling forming: Wrap the mung bean angelica stuffing with soybean protein skin, close the mouth, and then make the cake base into a felt hat shape with thicker edges and slightly thinner middle by hand to form a cake base;

[0028] (4) Frying: Burn the white soybean oil to 6 maturity, slide the cake base from the side of the pot...

Embodiment 2

[0030] In the embodiment of the present invention, a kind of mung bean angelica cake, raw materials according to weight parts include: 1125 parts of soybean protein powder, 75 parts of soybean coriander oil, 7625 parts of water, 15 parts of mung bean, 35 parts of angelica, and 15 parts of table salt.

[0031] The preparation method of described mung bean angelica cake, comprises the following steps:

[0032] (1) Skin making: put soybean protein powder and water into a blender and mix evenly to make soybean protein skin;

[0033] (2) Filling: mung bean and angelica are crushed and mixed with salt to make mung bean angelica stuffing;

[0034] (3) Filling forming: Wrap the mung bean angelica stuffing with soybean protein skin, close the mouth, and then make the cake base into a felt hat shape with thicker edges and thinner in the middle by hand, and the cake base is formed;

[0035] (4) Frying: Burn the white soybean oil to 7 maturity, slide the cake base from the side of the po...

Embodiment 3

[0037] In the embodiment of the present invention, a kind of mung bean angelica cake, raw materials according to weight parts include: 1250 parts of soybean protein powder, 90 parts of soybean coriander oil, 7750 parts of water, 20 parts of mung bean, 40 parts of angelica, and 20 parts of table salt.

[0038] The preparation method of described mung bean angelica cake, comprises the following steps:

[0039] (1) Skin making: put soybean protein powder and water into a blender and mix evenly to make soybean protein skin;

[0040] (2) Filling: mung bean and angelica are crushed and mixed with salt to make mung bean angelica stuffing;

[0041] (3) Filling forming: Wrap the mung bean angelica stuffing with soybean protein skin, close the mouth, and then make the cake base into a felt hat shape with thicker edges and thinner in the middle by hand, and the cake base is formed;

[0042] (4) Frying: Burn the white soybean oil until 6-8 years old, slide the cake base from the side of ...

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PUM

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Abstract

The present invention discloses a mung bean and radix angelicae sinensis cake and a preparation method thereof. The mung bean and radix angelicae sinensis cake includes the following raw materials in parts by weight: 1000-1250 parts of soy protein powder, 60-90 parts of soybean cotyledon oil, 7500-7750 parts of water, 10-20 parts of mung beans, 30-40 parts of radix angelicae sinensis, and 10-20 parts of edible salt. The preparation method of the mung bean and radix angelicae sinensis cake comprises the following steps: skin preparation: the soy protein powder and water are put in a stirrer to be mixed evenly and prepared into soy protein skin; filling preparation: the mung beans and radix angelicae sinensis are crushed, and the crushed materials are mixed with the edible salt evenly to prepare a mung bean and radix angelicae sinensis filling; fiiling wrapping and shaping; and frying, the shaped cake is fried until the skin is crisp to obtain the mung bean and radix angelicae sinensis cake. The prepared mung bean and radix angelicae sinensis cake is crisp in skin, soft and glutinous within, high in consumption efficacy, and also can adjust body, clear heat and relieve summer heat, and strengthen spleen and reduce dampness.

Description

technical field [0001] The invention relates to a formula and a preparation method of a health food, in particular to a mung bean angelica cake and a preparation method thereof. Background technique [0002] Wozi Oil Cake [0003] Raw material formula: 1000 grams of glutinous rice, 160 grams of red beans, 160 grams of brown sugar, 160 grams of white sugar, 120 grams of lard, 400 grams of boiling water, 20 grams of alkali oil, 2000 grams of cooked vegetable oil (100 grams consumed); [0004] Production Method: [0005] (1) Skin making: Wash the glutinous rice, soak it in water for about 2 hours, drain the water, put it in a steamer lined with gauze, and steam it with high heat; during the process, the lid should be uncovered, and water should be sprinkled on the glutinous rice twice ; After the glutinous rice is steamed, pour it into a basin, add boiling water and mix well, then cover and seal it for about 15 minutes; apply a little alkali oil on both hands, knead the stewe...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D2/362
Inventor 郜佩环
Owner ZHENGZHOU RENHONG PHARMA CO LTD
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