Process for preparing beer beans

A production method and technology of beer beans, which are applied in the field of food processing, can solve the problems of insufficient crispness and inability to meet diversified consumption requirements, and achieve the effect of better taste, changeable taste and diversified taste

Inactive Publication Date: 2007-11-28
NINGXIA HOUSHENGJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, fried broad bean products are usually soaked and then directly fried. The fried broad beans produced in this way contain bean skin, which is not crispy enough, and only has the taste of broad beans itself, which cannot satisfy the diverse needs of modern people. consumer demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] 1. Raw material screening:

[0012] Remove moldy beans, raw sprouted beans, damaged beans, diseased pinto beans and immature beans, etc., and screen relatively well-balanced broad bean grains.

[0013] 2. Soaking:

[0014] Beans: water = 1:2, if necessary, add an appropriate amount of additives, the purpose is to shorten the soaking time. The soaking time should be controlled within 22-26 hours according to different seasons. Beans must be submerged in water and must not emerge from the water.

[0015] 3. Peeling:

[0016] Use a peeling machine to peel the skin, and manually select the bean skin and slag in the watercress. It is required that there should be no bean skin and unpeeled bean grains in the watercress.

[0017] 4. Second soaking: After the peeled watercress is checked and accepted, pour it into the second soaking bean pool, add water to soak, and soak for 3 to 8 hours. If necessary, a color-protecting agent can be added to prevent the surface of the wa...

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PUM

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Abstract

The present invention is production process of beer broad bean. The production process includes the steps of sorting broad bean material, soaking, peeling, dewatering, deep frying, soaking in oil, eliminating oil, coating the bean with glutinous rice powder by using sugar liquid as adhesive, letting stand for 20-40 min, deep frying at 170-175 deg.c for the second time, cooling to room temperature, and seasoning. The beer broad bean as one kind of snack is crisp, tasty, and broad bean and glutinous rice fragrant.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of beer beans. Background technique [0002] In the prior art, fried broad bean products are usually soaked and then directly fried. The fried broad beans produced in this way contain bean skin, which is not crispy enough, and only has the taste of broad beans itself, which cannot satisfy the diverse needs of modern people. of consumer demand. Contents of the invention [0003] The purpose of the present invention is to overcome above-mentioned defective of prior art, provide a kind of mouthfeel crisp, the snack food of changeable taste---the production method of beer bean. [0004] Technical scheme of the present invention is: [0005] A kind of production method of beer bean, its process comprises: raw material screening, soaking, peeling, dehydration, frying, soaking in oil, deoiling, using sugar solution as binder to evenly wrap glutinous rice ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 阮世忠
Owner NINGXIA HOUSHENGJI FOOD
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