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Method of processing spicy and crispy lima bean

A processing method and a technology for crispy beans, applied in the field of agricultural product processing, can solve the problems of high cost, inconvenience in eating, insufficient convenience and the like, and achieve the effect of crisp texture

Inactive Publication Date: 2008-07-30
LONGYAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1. Dehydrated dry products: Rehydration, cooking and preparation are required when eating, which is not convenient enough
[0006] 2. Pickled products: dehydration, cooking and modulation are required when eating, which is not convenient enough
[0009] 5. Quick-frozen products: need cold chain supply and marketing, high transportation costs, high costs, and the problem of inconvenient eating, it is difficult to expand the market share

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0031] Choose fresh, full-bodied, pest-free, and more than eight layers of maturity beans as raw materials; after removing the pods by hand, blanch in boiling water for 13 minutes. In order to taste, protect the color, and increase crispness, add 2% salt , 0.015% of the food additive sodium metabisulfite and 0.015% of the food additive disodium ethylenediaminetetraacetate; the cooked beans are placed in the freezer for rapid freezing, the cooling rate is -2.0°C / hour, and the final freezing temperature is - 21°C; then place it at room temperature for 40 minutes until no agglomeration; carry out vacuum frying, frying vacuum degree -0.8Mpa, temperature 105°C, time 20 minutes; take out and deoil with centrifugal drying and deoiling method, and centrifuge The speed of the machine is 1000-800 rpm, and the drying time is 12 minutes; no seasoning; cooling, and finally packed in ordinary food plastic bags to make original flavor crispy beans.

example 2

[0033] The seasoning formula is: 98.2 grams of salt, 14.7 grams of monosodium glutamate, 4.9 grams of star anise, 24.5 grams of sucrose, 4.9 grams of pepper, and 3.7 grams of Chinese prickly ash. Grind each ingredient into powder, mix evenly and mix into the product. 4.5 kilograms of products are seasoned with this compound seasoning. Other processes are the same as example 1, making spicy taste type crispy beans.

example 3

[0035] The seasoning formula is: 8.8 grams of salt, 132.3 grams of sucrose, and 8.8 grams of tangerine peel. Grind each ingredient into powder, mix evenly and mix into the product. 4.5 kilograms of products are seasoned with this compound seasoning. Other processes are the same as example 1, making fruit-flavored crispy beans.

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PUM

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Abstract

The invention relates to an agricultural product processing, in particular to a processing method of a spicy crisp lima bean. The invention comprises the following steps: preparing raw materials, removing pod, precooking, quick freezing, defrosting and separating, vacuum frying, deoiling, seasoning, etc. The beneficial effects of the invention are that the product is crispy, and the maillard reaction flavor is obvious; by adding different natural condiments, the snack food can be made with original taste, spicy taste, fruit taste, sour-sweet taste and salty taste. The series product can be packaged by common plastic food bags and stored for more than nine months at normal temperature.

Description

1. Technical field [0001] The invention relates to a processing of agricultural products, in particular to a processing method of crispy beans. 2. Background technology [0002] Lai bean is an annual winding herbaceous plant of the genus Lai Bean of the family Fabaceae. It is also called emperor bean, white lentil, dalai bean, snow bean, fine cotton bean, Guanyin bean, and red bean. It is mainly distributed in Guangdong, south of the Yangtze River in China. , Fujian, Guangxi, Yunnan and Taiwan and other places. Lay beans are rich in nutrients, high in protein and vitamin content, and have large grain noodles. They have the reputation of "the king of beans" and are a kind of precious legume vegetables welcomed by consumers at home and abroad. [0003] The existing processing technologies of radish mainly include: dehydration and drying, pickling, flour making, canning, quick freezing and mud making for cakes or stuffed buns. There is no report on the method of applying vacu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 石小琼苏绍洋王卿朗黄志仁
Owner LONGYAN UNIV
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