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Fried fragrant rice digestion-promoting Chinese chestnut green bean cake and preparation method thereof

A mung bean cake and chestnut technology, which is applied in baked food, food science, baking, etc., can solve the problems of health effects, etc., and achieve the effects of good puffiness, soft taste, and strong water absorption capacity

Inactive Publication Date: 2016-12-14
DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Yet present chestnut cake or mung bean cake, its finished product can be added a large amount of food additives in the production process in order to reach soft waxy and delicious effect, if people eat this kind of product for a long time, will certainly cause certain influence to health

Method used

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Embodiment Construction

[0018] A kind of fried fragrant rice and digestive chestnut mung bean cake, made from the following raw materials by weight:

[0019] Chestnut 100, Mung Bean 100, Sucrose 5, Radix Isatidis 0.4, Shouwu 0.5, Jade Butterfly 0.4, Brown Rice 6, Dragon Fruit 4, Green Plum 5, Sesame Oil 10, Water Appropriate.

[0020] The method for preparing fried fragrant rice and digestion chestnut mung bean cake includes the following steps:

[0021] (1) Choose fresh, moth-free, mould-free whole chestnuts, wash them with clean water, put them in a cage and steam them for 40-50 minutes, until the chestnuts are mature, peel off the chestnut shell and coat while it is hot; Put the meat in a masher, beat it into coarse particles, then mash it in a homogenizer for use;

[0022] (2) Choose fresh mung beans with no gravel and no insect eyes, wash them with clean water, dry them, place them in a pot, stir fry over high heat until they are crispy, and after cooling, use a masher to beat them into beans, then use ...

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Abstract

The invention discloses a fried fragrant rice digestion-promoting Chinese chestnut green bean cake which is prepared from, by weight, 100-120 parts of Chinese chestnut, 100-120 parts of green bean, 5-6 parts of sucrose, 0.4-0.6 part of radix isatidis, 0.5-0.7 part of radix polygonum multiflorum preparata, 0.4-0.5 part of melaleuca leucadendra, 6-7 parts of unpolished rice, 4-5 parts of pitaya, 5-6 parts of green plum, 10-12 parts of sesame oil and a proper amount of water. Auxiliary materials like the unpolished rice have functions of tonifying middle jiao and qi and invigorating spleen to promote digestion, and Chinese medicinal herbs like radix isatidis have efficacy of clearing heat for detoxification and cooling blood to relieve sore throat.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a fried rice and digestive chestnut mung bean cake and a preparation method thereof. Background technique [0002] Chestnut is sweet and fragrant and has high nutritional value. It also has the functions of invigorating the spleen and stomach, strengthening the kidney and strengthening the muscles, promoting blood circulation and stopping bleeding. "It is known as the "King of Thousand Fruits" in our country. Mung beans are rich in nutrients, as well as many biologically active substances such as coumarins, alkaloids, phytosterols, etc., which can enhance the body’s immune function and reduce cholesterol. At the same time, it also has the effects of detoxification, relieving heat and cooling, so mung beans have It is known as "the best food in the food, the long valley for the rest of the world". [0003] my country's chestnuts and mung beans are rich in production, but chestn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D2/362A21D2/366
Inventor 吴祥忠
Owner DANGTU COUNTY RUILONG FRUIT TREE PLANTING SPECIALIZED COOP
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