CN102428994A - Mung bean cake and preparation method thereof - Google Patents
Mung bean cake and preparation method thereof Download PDFInfo
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- CN102428994A CN102428994A CN2010102959486A CN201010295948A CN102428994A CN 102428994 A CN102428994 A CN 102428994A CN 2010102959486 A CN2010102959486 A CN 2010102959486A CN 201010295948 A CN201010295948 A CN 201010295948A CN 102428994 A CN102428994 A CN 102428994A
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Abstract
The invention discloses mung bean cake. The mung bean cake is prepared from the following raw materials in parts by weight: 80-90 parts of mung bean flour, 10-30 parts of flour, 10-20 parts of starch, 2-5 parts of table salt, 2-5 parts of white granulated sugar, 1-3 parts of essence, 5-8 parts of peanut oil and 2-4 parts of baking soda. The preparation method of the mung bean cake comprises the following steps of: (1) mixing the mung bean flour, the flour and the starch in water uniformly; (2) adding the white granulated sugar and the baking soda to mix and stir, and adding the table salt, the essence and the peanut oil to stir uniformly; (3) forming circular raw mung bean cake from the stirred raw materials; and (4) baking the raw mung bean cake in a baking oven for 1-2h, and taking out to obtain the mung bean cake. The mung bean cake disclosed by the invention has the advantages of simpleness and easiness for obtaining the raw materials and low cost; the preparation method of the mung bean cake, disclosed by the invention, is simple and can be handled by common families; and the prepared mung bean cake is fragrant, sweet and tasty, has unique nice taste and is popular in the people.
Description
Technical field
The present invention relates to a kind of mung bean cake.
Background technology
Also known as green mung bean, the ancient name Lu beans, planting beans, with food, vegetables, green manure and pharmaceutical purposes.It is traditional bean food of China people.The content of mung bean protein matter almost is 3 times of polished rice, and inorganic salts such as multivitamin, calcium, phosphorus, iron are all many than polished rice.Therefore, it not only has good edibility, also has extraordinary medical value, and saying of " the food paddy of benefiting mankind " arranged.In hot summer, sweet mung bean soup is the favorite beverage for relieving summer heat of common people especially.Effect: the sweet cold of mung bean nature and flavor has clearing heat and detoxicating merit.Summer, the people in hot environment work perspired many; Water liquid loss is very big, and the electrolyte balance in the body is destroyed, and boiling with mung bean that soup replenishes is optimal method; Can clearing summer-heat and tonifying qi, the diuresis of quenching the thirst; Can not only keep the skin wet, and can also in time replenish inorganic salts, significance arranged keeping the electrolyte balance of water liquid.Congee with mung beans also has similar effect.Mung bean also has detoxication.As meet machine phosphorus insecticide poisoning, lead poisoning, alcoholism (drunk) or eat situation such as wrong medicine; Before hospital rescues, can irritate next bowl sweet mung bean soup earlier and carry out emergency treatment; Through the people who is everlasting and works under the poisonous environment or contact noxious material, often edible mung bean comes detoxication health care.Often edible mung bean can supplement the nutrients, and strengthens muscle power.
Mung bean cake is one of favorite food of people, but the mung bean cake price that pastry shop is bought on the present market is more expensive, is not suitable for general household consumption.And existing making mung bean cake is required that cost of material is high, complex process, and common people have grasped not, can't satisfy the common people's demand.
Summary of the invention
To above-mentioned prior art, the invention provides a kind of mung bean cake simple, with low cost of making, the present invention also provides its preparation method.
The present invention realizes through following technical scheme:
A kind of mung bean cake is to be processed by the raw material of following weight portion: 80～90 parts of mung bean flours, 10～30 parts in flour, 10～20 parts of starch, 2～5 parts of salt, 2～5 parts of white granulated sugars, 1～3 part in essence, 5～8 parts of peanut oil, 2～4 parts in sodium bicarbonate.
Preferably, be to process: 85 parts of mung bean flours, 20 parts in flour, 15 parts of starch, 4 parts of salt, 4 parts of white granulated sugars, 5 parts in essence, 6 parts of peanut oil, 3 parts in sodium bicarbonate by the raw material of following weight portion.
Preferably, be to process: 80 parts of mung bean flours, 30 parts in flour, 10 parts of starch, 5 parts of salt, 5 parts of white granulated sugars, 1 part in essence, 8 parts of peanut oil, 2 parts in sodium bicarbonate by the raw material of following weight portion.
Preferably, be to process: 90 parts of mung bean flours, 10 parts in flour, 20 parts of starch, 2 parts of salt, 2 parts of white granulated sugars, 3 parts in essence, 5 parts of peanut oil, 4 parts in sodium bicarbonate by the raw material of following weight portion.
A kind of preparation method of mung bean cake, step is following:
(1) mung bean flour, flour and starch are mixed, add the water mixing;
(2) add white granulated sugar, sodium bicarbonate mixing, stir, add salt, essence and peanut oil then, stir;
(3) moulding: the above-mentioned raw material that stirs is processed the cake type give birth to mung bean cake;
(4) baking: will give birth to mung bean cake and put into baking box, toast 1～2 hour, and take out, and both get mung bean cake.
Mung bean cake of the present invention during preparation, needs in mung bean flour, to add flour and starch, to strengthen the adhesion strength of mung bean flour, makes its easy moulding, is difficult for loose opening.Add white granulated sugar, essence and peanut oil, increase sweet taste, fragrance and the nutritive value of mung bean cake.
Mung bean cake of the present invention is raw materials used to be simple and easy to, and with low cost, the preparation method is simple, and general family both can grasp, and prepared mung bean cake is fragrant and sweet good to eat, and is delicious unique, must receive liking of numerous people deeply.
The specific embodiment
Below in conjunction with embodiment the present invention is done further explanation:
Embodiment 1 makes mung bean cake
Prescription is: mung bean flour 85 grams, flour 20 grams, starch 15 grams, salt 4 grams, white granulated sugar 4 grams, essence 5 grams, peanut oil 6 grams, sodium bicarbonate 3 grams.
The preparation method step is:
(1) mung bean flour, flour and starch are mixed, add the water mixing;
(2) add white granulated sugar, sodium bicarbonate mixing, stir, add salt, essence and peanut oil then, stir;
(3) moulding: the above-mentioned raw material that stirs is processed the cake type give birth to mung bean cake;
(4) baking: will give birth to mung bean cake and put into baking box, toast 1 hour, and take out, and both get mung bean cake.
Prepared mung bean cake is fragrant and sweet good to eat, and is delicious unique.
Embodiment 2 makes mung bean cake
Prescription is: mung bean flour 80 grams, flour 30 grams, starch 10 grams, salt 5 grams, white granulated sugar 5 grams, essence 1 gram, peanut oil 8 grams, sodium bicarbonate 2 grams.
The preparation method step is:
(1) mung bean flour, flour and starch are mixed, add the water mixing;
(2) add white granulated sugar, sodium bicarbonate mixing, stir, add salt, essence and peanut oil then, stir;
(3) moulding: the above-mentioned raw material that stirs is processed the cake type give birth to mung bean cake;
(4) baking: will give birth to mung bean cake and put into baking box, toast 2 hours, and take out, and both get mung bean cake.
Prepared mung bean cake is fragrant and sweet good to eat, and is delicious unique.
Embodiment 3 makes mung bean cake
Prescription is: mung bean flour 90 grams, flour 10 grams, starch 20 grams, salt 2 grams, white granulated sugar 2 grams, essence 3 grams, peanut oil 5 grams, sodium bicarbonate 4 grams.
The preparation method step is:
(1) mung bean flour, flour and starch are mixed, add the water mixing;
(2) add white granulated sugar, sodium bicarbonate mixing, stir, add salt, essence and peanut oil then, stir;
(3) moulding: the above-mentioned raw material that stirs is processed the cake type give birth to mung bean cake;
(4) baking: will give birth to mung bean cake and put into baking box, toast 1.5 hours, and take out, and both get mung bean cake.
Prepared mung bean cake is fragrant and sweet good to eat, and is delicious unique.
Embodiment 4 makes mung bean cake
Prescription is: mung bean flour 82 grams, flour 25 grams, starch 12 grams, salt 4 grams, white granulated sugar 4 grams, essence 3 grams, peanut oil 7 grams, sodium bicarbonate 2 grams.
The preparation method step is:
(1) mung bean flour, flour and starch are mixed, add the water mixing;
(2) add white granulated sugar, sodium bicarbonate mixing, stir, add salt, essence and peanut oil then, stir;
(3) moulding: the above-mentioned raw material that stirs is processed the cake type give birth to mung bean cake;
(4) baking: will give birth to mung bean cake and put into baking box, toast 2 hours, and take out, and both get mung bean cake.
Prepared mung bean cake is fragrant and sweet good to eat, and is delicious unique.
Embodiment 5 makes mung bean cake
Prescription is: mung bean flour 88 grams, flour 15 grams, starch 18 grams, salt 3 grams, white granulated sugar 3 grams, essence 2 grams, peanut oil 6 grams, sodium bicarbonate 3 grams.
The preparation method step is:
(1) mung bean flour, flour and starch are mixed, add the water mixing;
(2) add white granulated sugar, sodium bicarbonate mixing, stir, add salt, essence and peanut oil then, stir;
(3) moulding: the above-mentioned raw material that stirs is processed the cake type give birth to mung bean cake;
(4) baking: will give birth to mung bean cake and put into baking box, toast 1 hour, and take out, and both get mung bean cake.
Prepared mung bean cake is fragrant and sweet good to eat, and is delicious unique.
Claims (5)
1. a mung bean cake is characterized in that, is to be processed by the raw material of following weight portion: 80～90 parts of mung bean flours, 10～30 parts in flour, 10～20 parts of starch, 2～5 parts of salt, 2～5 parts of white granulated sugars, 1～3 part in essence, 5～8 parts of peanut oil, 2～4 parts in sodium bicarbonate.
2. a kind of mung bean cake according to claim 1 is characterized in that, is to be processed by the raw material of following weight portion: 85 parts of mung bean flours, 20 parts in flour, 15 parts of starch, 4 parts of salt, 4 parts of white granulated sugars, 5 parts in essence, 6 parts of peanut oil, 3 parts in sodium bicarbonate.
3. a kind of mung bean cake according to claim 1 is characterized in that, is to be processed by the raw material of following weight portion: 80 parts of mung bean flours, 30 parts in flour, 10 parts of starch, 5 parts of salt, 5 parts of white granulated sugars, 1 part in essence, 8 parts of peanut oil, 2 parts in sodium bicarbonate.
4. a kind of mung bean cake according to claim 1 is characterized in that, is to be processed by the raw material of following weight portion: 90 parts of mung bean flours, 10 parts in flour, 20 parts of starch, 2 parts of salt, 2 parts of white granulated sugars, 3 parts in essence, 5 parts of peanut oil, 4 parts in sodium bicarbonate.
5. the preparation method of the described a kind of mung bean cake of claim 1 is characterized in that, step is following:
(1) mung bean flour, flour and starch are mixed, add the water mixing;
(2) add white granulated sugar, sodium bicarbonate mixing, stir, add salt, essence and peanut oil then, stir;
(3) moulding: the above-mentioned raw material that stirs is processed the cake type give birth to mung bean cake;
(4) baking: will give birth to mung bean cake and put into baking box, toast 1～2 hour, and take out, and both get mung bean cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102959486A CN102428994A (en) | 2010-09-29 | 2010-09-29 | Mung bean cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102959486A CN102428994A (en) | 2010-09-29 | 2010-09-29 | Mung bean cake and preparation method thereof |
Publications (1)
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| CN102428994A true CN102428994A (en) | 2012-05-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2010102959486A Pending CN102428994A (en) | 2010-09-29 | 2010-09-29 | Mung bean cake and preparation method thereof |
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| CN (1) | CN102428994A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404571A (en) * | 2013-08-12 | 2013-11-27 | 安徽省农业科学院农产品加工研究所 | Instant mung bean cake and manufacturing process thereof |
| CN103431013A (en) * | 2013-08-30 | 2013-12-11 | 黄馨莹 | Iced mung bean cake and preparation method thereof |
| CN103535413A (en) * | 2013-10-22 | 2014-01-29 | 镇江高冠食品有限公司 | Green bean cake making method |
| CN105104480A (en) * | 2015-07-20 | 2015-12-02 | 冯爱丽 | Cake with purple sweet potatoes and mung beans and making method of cake |
| CN107912506A (en) * | 2017-12-13 | 2018-04-17 | 上海驭宇商贸有限公司 | A kind of mung bean cake and its manufacture craft |
| CN108835174A (en) * | 2018-08-28 | 2018-11-20 | 安徽金麦乐面业有限公司 | A kind of mung bean wafer and its processing technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116057A (en) * | 1995-07-01 | 1996-02-07 | 刘新宇 | Mung bean cake and making method thereof |
| CN101124922A (en) * | 2007-09-21 | 2008-02-20 | 湖北广源食品有限公司 | Method for producing green bean biscuits |
-
2010
- 2010-09-29 CN CN2010102959486A patent/CN102428994A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116057A (en) * | 1995-07-01 | 1996-02-07 | 刘新宇 | Mung bean cake and making method thereof |
| CN101124922A (en) * | 2007-09-21 | 2008-02-20 | 湖北广源食品有限公司 | Method for producing green bean biscuits |
Non-Patent Citations (2)
| Title |
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| 健康生活图书编委会: "《主食面点宝典》", 31 May 2009, article "绿豆饼", pages: 114 * |
| 薛效贤等: "《豆类做法290种》", 31 January 2004, article "绿豆饼", pages: 61-62 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404571A (en) * | 2013-08-12 | 2013-11-27 | 安徽省农业科学院农产品加工研究所 | Instant mung bean cake and manufacturing process thereof |
| CN103404571B (en) * | 2013-08-12 | 2016-05-04 | 安徽省农业科学院农产品加工研究所 | A kind of instant green gram cake and manufacture craft thereof |
| CN103431013A (en) * | 2013-08-30 | 2013-12-11 | 黄馨莹 | Iced mung bean cake and preparation method thereof |
| CN103535413A (en) * | 2013-10-22 | 2014-01-29 | 镇江高冠食品有限公司 | Green bean cake making method |
| CN105104480A (en) * | 2015-07-20 | 2015-12-02 | 冯爱丽 | Cake with purple sweet potatoes and mung beans and making method of cake |
| CN107912506A (en) * | 2017-12-13 | 2018-04-17 | 上海驭宇商贸有限公司 | A kind of mung bean cake and its manufacture craft |
| CN108835174A (en) * | 2018-08-28 | 2018-11-20 | 安徽金麦乐面业有限公司 | A kind of mung bean wafer and its processing technology |
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Application publication date: 20120502 |