Bean product with garlic sauce and manufacturing method thereof

A production method and technology of soybean products, applied in the food field, can solve problems such as hard mouth, top teeth, and single taste

Inactive Publication Date: 2009-09-16
陈书蓉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, with the improvement of living standards, people are more and more fond of soy products with various tastes. Although there are many soy products, such as strange-flavored soybeans, jade belt broad beans, and crispy broad beans, these soy products are delicious. Hard, top teeth, slag, and single taste
In addition, the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take 1000 grams of broad beans and wash them, add water just to cover the broad beans, then add 15 grams of edible alkali, heat to 50°C, pour the broad beans and water heated to 50°C into a container, and let them cool naturally to room temperature. After soaking for 15 hours, take it out, wash it with clear water, and do skin treatment (the soaking time can be flexibly controlled according to the seasonal temperature. Generally, it is easy to do skin treatment after soaking until the broad beans are thoroughly soaked. The skin treatment is to remove part of the skin or skin of the broad beans. open on the skin of broad beans), put the broad beans after the skin treatment into 1200 grams of vegetable oil, heat to 240 ° C, stir and stir for 18 minutes, then pull out the broad beans for subsequent use, add 20 to the vegetable oil that removes the broad beans Gram Pixian bean paste, 60 grams of soaked pepper, 20 grams of soaked ginger, keep the oil temperature at 160°C and ...

Embodiment 2

[0024] Take 1000 grams of broad beans and wash them, add water just to cover the broad beans, then add 15 grams of edible alkali, heat to 55°C, pour the broad beans and water heated to 55°C into a container, cool to room temperature naturally, After soaking for 20 hours, take it out, wash it with clear water, and do skin treatment (the soaking time can be flexibly controlled according to the seasonal temperature. Generally, it is easy to do skin treatment after soaking until the broad beans are fully soaked. The skin treatment is to remove part of the skin of the broad beans or open on the skin of broad beans), put the broad beans after the skin treatment into 1400 grams of vegetable oil, heat to 220°C, stir and stir for 20 minutes, then pull out the broad beans for later use, add 30 to the vegetable oil that removes the broad beans Gram Pixian bean paste, 100 grams of soaked pepper, 40 grams of soaked ginger, keep the oil temperature at 170°C and stir-fry for 1 minute, then ad...

Embodiment 3

[0026] Take 1000 grams of broad beans and wash them, add water just to cover the broad beans, then add 15 grams of edible alkali, heat to 60°C, pour the broad beans and water heated to 60°C into a container, cool to room temperature naturally, After soaking for 24 hours, take it out, wash it with clear water, and do skin treatment (the soaking time can be flexibly controlled according to the seasonal temperature. Generally, it is easy to do skin treatment after soaking until the broad beans are thoroughly soaked. The skin treatment is to remove part of the skin or skin of the broad beans. open on the skin of broad beans), put the broad beans after the skin treatment into 1500 grams of vegetable oil, heat to 280 ° C, stir and stir for 12 minutes, then pull out the broad beans for subsequent use, add 50 g to the vegetable oil that removes the broad beans Gram Pixian bean paste, 150 grams of soaked pepper, 60 grams of soaked ginger, keep the oil temperature at 180 ℃ and stir-fry f...

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PUM

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Abstract

The invention discloses a bean product with garlic sauce. The bean product with garlic sauce comprises plant bean, soyabean paste, garlic, cane sugar, edible salt, vinegar, soya sauce and monosodium glutamate. The contents of the components by weight percentage are respectively 66-80% of the plant bean, 1.5-5% of the soyabean paste, 2-6% of the garlic, 3.5-6% of the cane sugar, 1.3-2.5% of the edible salt, 2.4-3% of the vinegar, 0.5-1% of the soya sauce and 0.5-1% of the monosodium glutamate. The invention also discloses a manufacturing method of the bean product with garlic sauce. After the bean product in the invention is made into the finished product, the finished product has umber and yellowy colour, soft taste, a little sour aftertaste and strong fish flavour, and is salty, slightly sweet and popular with the people.

Description

technical field [0001] The invention relates to food, in particular to a fish-flavored bean product and a processing method thereof. Background technique [0002] At present, with the improvement of living standards, people are more and more fond of soy products with various tastes. Although there are many soy products, such as strange-flavored soybeans, jade belt broad beans, and crispy broad beans, these soy products are delicious. Hard, top teeth, slag, and a single taste. In addition, there are no fish-flavored bean products currently on the market, such as fish-flavored broad beans, fish-flavored peas, and fish-flavored soybeans. Fish-flavored flavors are also a taste that many people like. The fish-flavored bean product of the crispy broad bean, strange-flavored broad bean and jade belt broad bean and the processing method thereof. Contents of the invention [0003] The object of the invention is to provide a fish-flavored bean product that is crispy and soft, salt...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/22A23L11/00A23L27/00
Inventor 陈书蓉江海龙
Owner 陈书蓉
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