CN102240005A - Preserved egg sandwich green bean cake - Google Patents
Preserved egg sandwich green bean cake Download PDFInfo
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- CN102240005A CN102240005A CN2011101332335A CN201110133233A CN102240005A CN 102240005 A CN102240005 A CN 102240005A CN 2011101332335 A CN2011101332335 A CN 2011101332335A CN 201110133233 A CN201110133233 A CN 201110133233A CN 102240005 A CN102240005 A CN 102240005A
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- preserved egg
- bean cake
- mung bean
- lime
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a preserved egg sandwich green bean cake which is characterized by comprising the following components in parts by pass: 35-55 parts of skinned green beans, 8-15 parts of yolk of preserved egg, 7-25 parts of drinking water, 9-25 parts of soft sugar, 3-8 parts of vegetable oil and 3-6 parts of sweet-scented osmanthus. The preserved egg sandwich green bean cake has the advantages of wide selection range of raw materials, low price, rich nutrition, exquisite mouth feeling, refreshment, heat relieving, unique flavors and no usage of additives.
Description
Technical field
The invention belongs to food technology field, particularly the batching of food and preparation method.
Background technology
Along with growth in the living standard, people's life style and life requirement also change thereupon, need market that colourful food is provided.The mung bean cake that people often eat is a primary raw material with vegetalitas food materials such as mung bean flour, analysis for soybean powder, peameal, sugar, sweet osmanthus mainly, seldom in mung bean cake, add the animality food materials, and the animality food materials can improve the mouthfeel of mung bean cake, enrich the nutrition and the function of mung bean cake, make mung bean cake produce unique local flavor.
Summary of the invention
The sandwich mung bean cake of lime-preserved egg and the preparation method that the purpose of this invention is to provide a kind of easy and simple to handle, nutritious, delicate mouthfeel, cooling and heatstroke-eliminating, unique flavor.
The present invention is achieved by the following technical solutions.
Mung bean cake of the present invention, raw material comprise decortication mung bean, lime-preserved egg yolk, drinking water, soft white sugar, vegetable oil, sweet osmanthus.
Mung bean cake of the present invention, each components in mass portion proportioning is: decortication mung bean 35-55 part, lime-preserved egg yolk 8-15 part, drinking water 7-25 part, soft white sugar 9-25 part, vegetable oil 3-8 part, sweet osmanthus 3-6 part.
The optimum ratio of described raw material is: 40 parts of decortication mung beans, 10 parts in lime-preserved egg yolk, 8 parts of drinking water, 15 parts of soft white sugars, 6 parts of vegetable oil, 4.5 parts of sweet osmanthus.
The preparation method of mung bean cake of the present invention may further comprise the steps.
(1) abrasive dust: dry after decortication mung bean cleaned up, put into pulverizer and wear into fine powder.
(2) steam powder: will grind good mung bean flour and cross 80 mesh sieve, steam afterwards 30 minutes, and, strengthen beany flavour to remove beany flavor.
(3) spice: will steam good mung bean flour and be put in the basin, and afterwards vegetable oil be poured into, and stir, and again sugar and sweet osmanthus be put into, and stir.
(4) go into mould: fill and lead up 1/3rd of mould with mung bean flour earlier, afterwards lime-preserved egg yolk is put into, get final product after again mould being filled and led up afterwards.
(5) steam: treat that water puts into mould after boiled, can take out later can the packing to be cooled after steaming moulding in 15 minutes.
The sandwich mung bean cake of lime-preserved egg of the present invention is drawn materials extensively, low price; The present invention is easy and simple to handle, nutritious, delicate mouthfeel, cooling and heatstroke-eliminating, unique flavor, and does not use any additives.
The specific embodiment
Below in conjunction with instantiation, technical essential of the present invention is described further.
Embodiment 1.
The described mung bean cake of present embodiment is made up of the raw material of following mass component: 50 parts of decortication mung beans, 15 parts in lime-preserved egg yolk, 10 parts of drinking water, 20 parts of soft white sugars, 7.5 parts of vegetable oil, 5 parts of sweet osmanthus.
Making above-mentioned mung bean cake comprises the following steps.
(1) abrasive dust: dry after decortication mung bean cleaned up, put into pulverizer and wear into fine powder.
(2) steam powder: will grind good mung bean flour and cross 80 mesh sieve, steam afterwards 30 minutes, and, strengthen beany flavour to remove beany flavor.
(3) spice: will steam good mung bean flour and be put in the basin, and afterwards vegetable oil be poured into, and stir, and again sugar and sweet osmanthus be put into, and stir.
(4) go into mould: will fill and lead up 1/3rd of mould with mung bean flour earlier, and afterwards lime-preserved egg yolk be put into, and gently get final product after again mould being filled and led up afterwards.
(5) steam: treat that water puts into mould after boiled, can take out later can the packing to be cooled after steaming moulding in 15 minutes.
Embodiment 2.
The described mung bean cake of this example is made up of the raw material of following mass component: 35 parts of decortication mung beans, 10 parts in lime-preserved egg yolk, 7 parts of drinking water, 10 parts of soft white sugars, 5 parts of vegetable oil, 3 parts of sweet osmanthus.
Its preparation method is as described in the example 1.
Embodiment 3.
The described mung bean cake of this example is made up of the raw material of following mass component: 40 parts of decortication mung beans, 11 parts in lime-preserved egg yolk, 8 parts of drinking water, 7 parts of soft white sugars, 7 parts of vegetable oil, 4 parts of sweet osmanthus.
Its preparation method is as described in the example 1.
Claims (2)
1. the sandwich mung bean cake of lime-preserved egg is characterized in that each components in mass portion proportioning is: decortication mung bean 35-55 part, lime-preserved egg yolk 8-15 part, drinking water 7-25 part, soft white sugar 9-25 part, vegetable oil 3-8 part, sweet osmanthus 3-6 part.
2. the sandwich mung bean cake of lime-preserved egg according to claim 1 is characterized in that each components in mass portion proportioning is: 40 parts of decortication mung beans, 10 parts in lime-preserved egg yolk, 8 parts of drinking water, 15 parts of soft white sugars, 6 parts of vegetable oil, 4.5 parts of sweet osmanthus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101332335A CN102240005A (en) | 2011-05-23 | 2011-05-23 | Preserved egg sandwich green bean cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101332335A CN102240005A (en) | 2011-05-23 | 2011-05-23 | Preserved egg sandwich green bean cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102240005A true CN102240005A (en) | 2011-11-16 |
Family
ID=44958391
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101332335A Pending CN102240005A (en) | 2011-05-23 | 2011-05-23 | Preserved egg sandwich green bean cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102240005A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519091A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Production method of preserved egg-sandwiched green bean cake |
| CN110574822A (en) * | 2019-09-29 | 2019-12-17 | 湖北神丹健康食品有限公司 | Preserved egg ice cream and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513202A (en) * | 2008-02-21 | 2009-08-26 | 方明 | Xylitol konjak cake food |
-
2011
- 2011-05-23 CN CN2011101332335A patent/CN102240005A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513202A (en) * | 2008-02-21 | 2009-08-26 | 方明 | Xylitol konjak cake food |
Non-Patent Citations (2)
| Title |
|---|
| 《农村百事通》 谭景约 各种风味绿豆糕的制作 , 第14期 * |
| 《冷饮与速冻食品工业》 20020930 张琪等 绿豆夹心冰淇淋 , 第03期 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519091A (en) * | 2013-10-24 | 2014-01-22 | 合肥市香口福工贸有限公司 | Production method of preserved egg-sandwiched green bean cake |
| CN110574822A (en) * | 2019-09-29 | 2019-12-17 | 湖北神丹健康食品有限公司 | Preserved egg ice cream and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111116 |