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Spicy green bean cake and making method thereof

A production method, mung bean cake technology, which is applied in the direction of baking, baked food with modified ingredients, fried food, etc., can solve the problems of hard taste and single taste, and achieve the effect of crisp taste, overflowing aroma and improved taste

Inactive Publication Date: 2017-10-24
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The traditional deep-fried mung bean pancakes are hard and have a single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of preparation method of spicy mung bean cake, comprises the following steps:

[0028] 1) In parts by weight, take 200 parts of mung bean powder, 100 parts of flour, and 10 parts of pregelatinized cornstarch in a blender, and stir evenly; then add 30 parts of water, and stir thoroughly for about 10 minutes to form a paste.

[0029] 2) Put the paste prepared in step 1) into a piping bag, and point it on the electric baking pan to form small round cakes with a thickness of 1cm and a diameter of 3cm; then heat it with the electric baking pan for about 4 minutes, and take it out , that is cooked mung bean cake.

[0030] 3) Pour the prepared mung bean cakes into a wrapping machine, and add egg white liquid with 2% of the mass of mung bean cakes, wrap the egg white liquid evenly on the surface of mung bean cakes, and then put them into a rapeseed oil pan for oiling. Frying, frying adopts the method of continuous frying, first fry at low temperature at 135°C, fry for a...

Embodiment 2

[0037] A kind of preparation method of spicy mung bean cake, comprises the following steps:

[0038] 1) In parts by weight, take 200 parts of mung bean, barley, tangerine peel and kudzu root mixed powder, 100 parts of flour, and 10 parts of pregelatinized cornstarch in a blender, and stir evenly; then add 30 parts of water, stir fully, about 10 minutes, and form Mushy.

[0039] The mass ratio of mung bean, barley, tangerine peel and kudzu root is 100:2:1:4.

[0040] 2) Put the paste prepared in step 1) into a piping bag, and point it on the electric baking pan to form small round cakes with a thickness of 1cm and a diameter of 3cm; then heat it with the electric baking pan for about 4 minutes, and take it out , that is cooked mung bean cake.

[0041] 3) Pour the prepared mung bean cake into a wrapping machine, and add egg white liquid with 2% of the mass of mung bean cake, wrap the egg white liquid evenly on the surface of the mung bean cake, and then put it into a rapeseed ...

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Abstract

The invention provides a spicy green bean cake and a making method thereof. Compared with the prior art, while the method is used for making the green bean cake, flour and pre-gelatinized corn starch are mixed and used except green bean powder, and a deep-fried product is crisp and soft. Composite powder of green bean, the seed of Job's tears, pericarpium citri reticulatae and the root of kudzu vine is used, the taste of the green bean powder is improved, and the taste is more abundant. The seed of Job's tears, the pericarpium citri reticulatae and the root of kudzu vine are added to be matched with the green bean powder, so the spicy green bean cake has the functions of clearing away heat and toxic materials, relieving inflammation and reducing the blood press. Egg white is used for thickening, and the taste of the deep-fried green bean cake is crisp and fragrant. The spicy green bean cake is deep-fried twice, so the crisp and delicious green bean cake is guaranteed.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a spicy mung bean cake and a preparation method thereof. Background technique [0002] Mung bean, also known as green bean, is named because of its green color. It has been cultivated in China for more than two thousand years. Because it is rich in nutrition and has many uses, Li Shizhen called it "the best dish in the dish". [0003] Mung bean is a traditional bean food of the Chinese people, which has the purposes of food, vegetables, green manure and medicine. The nutritional value of mung beans is high, and its protein content is almost three times that of japonica rice, and there are more inorganic salts such as multivitamins, calcium, phosphorus, and iron than japonica rice. Therefore, it not only has good edible value, but also has very good medicinal value, which is said to be "the food valley that helps the world". [0004] Because mung bean is rich in nutrition, it ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/60A21D13/24A21D13/28A21D2/36A21D2/18A21D13/06
CPCA21D13/60A21D2/186A21D2/36A21D2/366A21D13/06A21D13/24A21D13/28
Inventor 谢婷婷牛超峰束天锋袁士光
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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