Fruit-and-vegetable-flavor mung bean cakes

• Main Author: HUANG JINGSONG
• Format: Patent
• Language: Chinese; English
• Published: 19.09.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses fruit-and-vegetable-flavor mung bean cakes. The fruit-and-vegetable-flavor mung bean cakes are prepared from the following ingredients in parts by weight: 14-19 parts of cucumbers, 10-12 parts of water chestnuts, 9-11 parts of pumpkins, 8-10 parts of okra, 25-29 parts of mung bean powder, 5-8 parts of white granulated sugar, 9-10 parts of salad oil, and 20-25 parts of betel nuts; the weights of the cucumbers, the water chestnuts, the pumpkins and the okra are all weights of dry powder thereof; and the betel nuts are dried mature seeds of areca trees. The mung bean cakes prepared according to the invention have mixed flavor of vegetables and mung beans so that the mung bean cakes are unique in mellow refreshing flavor, as well as appropriate in delicious and sweet taste; and thus, the mung bean cakes are deeply loved by the consumers. 本发明公开种果蔬味绿豆糕，由以下重量份的组分制成：黄瓜14-19份、荸荠10-12份、南瓜9-11份、秋葵8-10份、绿豆粉25-29份、白砂糖5-8份、色拉油9-10份、槟榔20-25份，所述黄瓜、荸荠、南瓜、秋葵的重量均为其干粉的重量，所述槟榔为槟榔树的干燥成熟种子。本发明制得的绿豆糕，果蔬味和绿豆味混