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Bean flour press cakes and making method thereof

A technology for bean noodles and soybean noodles, which is applied in the processing of dough, baking, baked food, etc., can solve the problems of low nutritional value and rough taste of pressed cakes, and achieves rich nutritional value, beautiful appearance, crisp and delicious taste. Effect

Inactive Publication Date: 2016-12-14
山西绿德农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the technical problems of rough taste and low nutritional value in existing pressed cakes, and to provide a soybean flour pressed cake and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The pressed bean noodle cake in this embodiment is made of the following raw materials in parts by weight: 40 parts of flour, 30 parts of soybean noodles, 8 parts of red date powder, 8 parts of yam powder, 6 parts of barley flour, and 3 parts of white sugar , 110 parts of spring water, 8 eggs, 8 parts of edible oil and 2 parts of lard.

[0015] A method for making the pressed cake includes the following steps:

[0016] 1) Add 3 parts of white sugar to 110 parts of spring water and mix to make a sugar solution;

[0017] 2) Mix 40 parts flour, 30 parts soybean noodles, 8 parts red date powder, 8 parts yam powder, 6 parts barley noodles, 8 eggs, 8 parts edible oil and 2 parts lard;

[0018] 3) Pour the seasoning solution made in step 1) slowly into the flour in step 2), and stir while pouring to make a paste-like fabric;

[0019] 4) Take an appropriate amount of the paste-like fabric and pour it into a mold with heating function, and make the batter into a thin round cake shape, an...

Embodiment 2

[0022] The pressed bean noodle cake in this embodiment is made of the following raw materials by weight: 50 parts of flour, 40 parts of soybean noodles, 10 parts of red date powder, 10 parts of yam powder, 9 parts of barley flour, and 6 parts of white sugar , 140 parts spring water, 12 eggs, 10 parts edible oil and 5 parts lard.

[0023] A method for making the pressed cake includes the following steps:

[0024] 1) Add 6 parts of white sugar to 140 parts of spring water and mix to make a sugar solution;

[0025] 2) Mix 50 parts of flour, 40 parts of soybean noodles, 10 parts of red date powder, 10 parts of yam powder, 9 parts of barley powder, 12 eggs, 10 parts of edible oil and 5 parts of lard;

[0026] 3) Pour the seasoning solution made in step 1) slowly into the flour in step 2), and stir while pouring to make a paste-like fabric;

[0027] 4) Pour an appropriate amount of the paste-like fabric into a mold with heating function, and make the batter into a thin round cake shape, and ...

Embodiment 3

[0030] The pressed bean noodle cake in this embodiment is made of the following raw materials in parts by weight: 45 parts of flour, 35 parts of soybean noodles, 9 parts of red date powder, 9 parts of yam powder, 7 parts of barley flour, and 5 parts of white sugar , 120 parts of spring water, 10 eggs, 9 parts of edible oil and 3 parts of lard.

[0031] A method for making the pressed cake includes the following steps:

[0032] 1) Add 5 parts of white sugar to 120 parts of spring water and mix to make a sugar solution;

[0033] 2) Mix 45 parts of flour, 35 parts of soybean noodles, 9 parts of red date powder, 9 parts of yam powder, 7 parts of barley powder, 10 eggs, 9 parts of edible oil and 3 parts of lard;

[0034] 3) Pour the seasoning solution made in step 1) slowly into the flour in step 2), and stir while pouring to make a paste-like fabric;

[0035] 4) Pour an appropriate amount of paste-like fabric into a mold with heating function, and make the batter into a thin round cake sha...

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PUM

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Abstract

The invention relates to bean flour press cakes and a making method thereof. The cakes are prepared from, by weight, 40-50 parts of flour, 30-40 parts of soybean flour, 8-10 parts of red date powder, 8-10 parts of rhizoma dioscoreae powder, 6-9 parts of pearl barley powder, 3-6 parts of white sugar, 110-140 parts of spring water, 8-12 pieces of eggs, 8-10 parts of edible oil and 2-5 parts of lard oil. By using purely natural spring water and adding eggs and edible oil, the obtained press cakes are more crispy and delicious. By adopting soybean flour, red date powder, rhizoma dioscoreae powder and pearl barley powder besides flour and eggs, the obtained press cakes contain rich nutrients; besides, sesame seeds are spread on the cakes, so that color, aroma and taste are all good.

Description

Technical field [0001] The invention belongs to cake-type food and a preparation method thereof, and particularly relates to a bean noodle pressed cake and a preparation method thereof. Background technique [0002] Cake pressing began in the early days of Guangxu's reign in the Qing Dynasty, and has a history of one hundred years. Its fragrance is good, sweet and crisp, pure and delicious, spleen and appetizing, suitable for all ages, exquisite materials, fine workmanship, and unique style of sweetness, crispness, and deliciousness. The existing marketed pressed cakes have the disadvantages of rough taste and low nutritional value. Summary of the invention [0003] The purpose of the present invention is to solve the technical problems of rough taste and low nutritional value of the existing pressed cakes, and provide a bean noodle pressed cake and a preparation method thereof. [0004] In order to solve the above technical problems, the technical solutions adopted by the present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A21D2/34A21D2/16
CPCA21D2/362A21D2/16A21D2/34A21D2/36A21D2/364A21D2/366
Inventor 张照俊王会智
Owner 山西绿德农业科技股份有限公司
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