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Making method of tomato mung bean cakes

A production method, tomato technology, applied in the direction of baking, baked food with modified ingredients, dough processing, etc., can solve the problem of cake waste, etc., to achieve the effect of enhancing the appearance effect, enhancing the fun and effect

Inactive Publication Date: 2020-01-17
湖南艾伦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many types of cakes, and many people will have cakes when they celebrate their birthdays. On birthdays, when the cake is placed at the end, people rarely eat it, thus causing the cake to be wasted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for making a tomato and mung bean cake, comprising the following steps:

[0025] Step 1: Take materials, 100-200 parts of low-gluten gluten, 100-200 parts of egg white, 70-120 parts of egg yolk, 10 parts of mung bean, 2 parts of tomato, 10 parts of white sugar, 10 parts of cake oil, and 2 parts of liquid maltitol;

[0026] Step 2: mung bean processing, mung bean is rubbed and cleaned, and then dried, and the dried mung bean is milled, and the milled mung bean powder is passed through a 100-mesh sieve to obtain a processed product;

[0027] Step 3: Tomato processing, put the tomatoes in boiling water, scald them, remove the skin of the tomatoes through an incision with a knife, cut the peeled tomatoes into pieces, put them into a crusher and add white sugar to obtain tomato juice;

[0028] Step 4: Beat the egg yolk liquid, put the egg yolk into the low-gluten flour three times, and then add the tomato juice to get the tomato juice, use chopsticks or a rubber spa...

Embodiment 2

[0033] A method for making a tomato and mung bean cake, comprising the following steps:

[0034] Step 1: Take materials, 100-200 parts of low-gluten gluten, 100-200 parts of egg white, 70-120 parts of egg yolk, 10 parts of mung bean, 2 parts of tomato, 10 parts of white sugar, 10 parts of cake oil, and 2 parts of liquid maltitol;

[0035] Step 2: mung bean processing, mung bean is rubbed and cleaned, and then dried, and the dried mung bean is milled, and the milled mung bean powder is passed through a 100-mesh sieve to obtain a processed product;

[0036] Step 3: Tomato processing, put the tomatoes in boiling water, scald them, remove the skin of the tomatoes through an incision with a knife, cut the peeled tomatoes into pieces, put them into a crusher and add white sugar to obtain tomato juice;

[0037] Step 4: Beat the egg yolk liquid, put the egg yolk into the low-gluten flour three times, and then add the tomato juice to get the tomato juice, use chopsticks or a rubber spa...

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PUM

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Abstract

The invention relates to the technical field of foods, in particular to a making method of tomato mung bean cakes. In order to solve the technical problem that in the prior art, cakes are used for celebration and are used at the end of time, people generally rarely eat the cakes, the invention provides a making method of the tomato mung bean cakes. The making method comprises the following steps of processing 100-200 parts of low-gluten gluten, 100-200 parts of egg white, 70-120 parts of yolk, 10 parts of mung beans, 2 parts of tomatoes, 10 parts of white granulated sugar, 10 parts of cake oiland 2 parts of liquid maltitol, processing the mung beans, performing thoroughly washing on the mung beans, then performing drying by airing, grinding the dried mung beans into powder, screening themung bean powder obtained by grinding through a 100-mesh sieve to obtain processed substances, processing the tomatoes, whipping the yolk liquid, whipping the egg white liquid, cleaning the inner partof an eggbeater, performing thorough wiping, performing beating to obtain crude foams, adding 1 part of the liquid maltitol until fine foam is obtained, adding 1 part of the maltitol, continuing to perform whipping until the egg white can be drawn back and achieve the state of standing out, obtaining egg white cream, and preforming baking.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing tomato and mung bean cake. Background technique [0002] Cake is a kind of ancient Western-style pastry, is generally made by oven, and cake is main raw material with egg, white sugar, wheat flour. Juice, face powder, salad oil, water, shortening and baking powder are used as auxiliary materials. After being stirred, modulated and baked, a kind of sponge-like dessert is made, which is deeply loved by consumers. [0003] At present, there are many types of cakes, and many people will have cakes when they celebrate their birthdays. On birthdays, when the cake is placed at the end, people rarely eat it, thereby causing the cake to be wasted. Contents of the invention [0004] (1) Solved technical problems [0005] Aiming at the deficiencies of the prior art, the present invention provides a method for making tomato and mung bean cake, which solves the probl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/47A21D2/36
CPCA21D13/06A21D13/47A21D2/362A21D2/36
Inventor 黄佳丽
Owner 湖南艾伦食品有限公司
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