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
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[0022] Example 1
[0023] In an embodiment of the present invention, a mung bean angelica cake, according to parts by weight, includes raw materials: 1000 parts of soybean protein powder, 60 parts of soybean white oil, 7500 parts of water, 10 parts of mung beans, 30 parts of angelica, and 10 parts of salt.
[0024] The preparation method of mung bean angelica cake includes the following steps:
[0025] (1) Leather making: Put the soy protein powder and water into a mixer and mix it evenly to make soy protein hulls;
[0026] (2) Stuffing: mung bean and angelica are crushed and mixed with salt to make mung bean and angelica stuffing;
[0027] (3) Encrusting and forming: Wrap the mung bean and angelica filling with soy protein skin, close the mouth, and then use the hand to make the cake base into a felt hat shape with thicker edges and slightly thinner middle to form a cake;
[0028] (4) Deep-frying: Burn the soybean white oil into 6 to mature, slide the cake base from the side of the pan ...
Example Embodiment
[0029] Example 2
[0030] In an embodiment of the present invention, a mung bean angelica cake, according to weight parts, includes 1125 parts of soy protein powder, 75 parts of soybean white oil, 7625 parts of water, 15 parts of mung beans, 35 parts of angelica, and 15 parts of salt.
[0031] The preparation method of mung bean angelica cake includes the following steps:
[0032] (1) Leather making: Put the soy protein powder and water into a mixer and mix it evenly to make soy protein hulls;
[0033] (2) Stuffing: mung bean and angelica are crushed and mixed with salt to make mung bean and angelica stuffing;
[0034] (3) Encrusting and forming: Wrap the mung bean and angelica filling with soy protein skin, close the mouth, and then use the hand to make the cake base into a felt hat shape with thicker edges and slightly thinner middle to form a cake;
[0035] (4) Deep-frying: The white soybean oil is burnt into 7 to mature, the cake base is slipped from the side of the pot into the pot ...
Example Embodiment
[0036] Example 3
[0037] In the embodiment of the present invention, a mung bean angelica cake, in terms of parts by weight, raw materials include: 1250 parts of soybean protein powder, 90 parts of soybean white oil, 7750 parts of water, 20 parts of mung beans, 40 parts of angelica, and 20 parts of salt.
[0038] The preparation method of mung bean angelica cake includes the following steps:
[0039] (1) Leather making: Put the soybean protein powder and water into a mixer and mix it evenly to make soybean protein skin;
[0040] (2) Stuffing: mung bean and angelica are crushed and mixed with salt to make mung bean and angelica stuffing;
[0041] (3) Encrusting and forming: Wrap the mung bean and angelica filling with soy protein skin, close the mouth, and then use the hand to make the cake base into a felt hat shape with thicker edges and slightly thinner middle to form a cake;
[0042] (4) Frying: Burn the soybean white oil into 6-8 to mature, slide the cake from the side of the pot in...
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