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Preparation method of bean leisure food

A technology of snack food and beans, which is applied in the field of preparation of beans snack food, can solve the problems of bad taste, high water content of beans, and inability to make snack food, etc.

Inactive Publication Date: 2010-02-03
HUAINAN JIAOGANGHU ZHONGHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Though above-mentioned two kinds of methods can solve the problem that bean fruit is difficult to eat to a certain extent, still have certain limitation, the water content of bean after the first method soaks is big, can't be made into the snack food that is easy to carry, the second The water content of beans after frying or roasting by this method is too small, which is easy to destroy the nutrients in them, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 90kg soybeans, 70kg vegetable oil, 2.5kg ginger, 4kg green onions

[0025] Pepper 9kg MSG 3kg Iodized salt 20kg Spices 1.5kg

[0026] Appropriate amount of water

[0027]

[0028] Prepare 188 kg of soybean snack food

[0029] The steps of preparation are as follows:

[0030] 1. Seed selection: Choose high-quality soybeans with no mildew spots and no rotten beans, which are produced in Jiaogang Lake, Huaiyang City, Anhui Province.

[0031] 2. Soaking: Soak the selected soybeans in a special bucket for 4 hours, so that the soybeans can fully absorb a certain amount of water.

[0032] 3. Steaming: Rinse the soaked soybeans with clean water, pick them up and put them in a special steam pot, add water for steaming. Cook for 3 hours until cooked but not rotten.

[0033] 4. Fermentation: Take the steamed beans out of the pot and put them into a special food tray (basin) to cool to 10°C. Enter the fe...

Embodiment 2

[0041] 90kg soybeans, 70kg vegetable oil, 2.5kg ginger, 4kg green onions

[0042] Pepper 9kg MSG 3kg Iodized salt 20kg Spices 1.5kg

[0043] Appropriate amount of water

[0044] Prepare 187 kg of soybean snack food

[0045] The steps of preparation are as follows:

[0046] 1. Seed selection: Choose high-quality soybeans with no mildew spots and no rotten beans, which are produced in Jiaogang Lake, Huaiyang City, Anhui Province.

[0047] 2. Soaking: Soak the selected soybeans in a special bucket for 6 hours, so that the soybeans can fully absorb a certain amount of water.

[0048] 3. Steaming: Rinse the soaked soybeans with clean water, pick them up and put them in a special steam pot, add water for steaming. Cook for 3 hours until cooked but not rotten.

[0049] 4. Fermentation: Take the steamed beans out of the pot, put them into a special food tray (basin) and cool them down to 15°C. Enter the fermentation workshop for fermentation, the temperature is 37°C, and the tim...

Embodiment 3

[0057] 90kg soybeans, 70kg salad oil, 2.5kg ginger, 4kg green onions

[0058] Pepper 9kg MSG 3kg Iodized salt 20kg Spices 1.5kg

[0059] Appropriate amount of water

[0060]

[0061] Prepare 185 kg of soybean snack food

[0062] The steps of preparation are as follows:

[0063] 1. Seed selection: Choose high-quality soybeans with no mildew spots and no rotten beans, which are produced in Jiaogang Lake, Huaiyang City, Anhui Province.

[0064] 2. Soaking: Soak the selected soybeans in a special bucket for 8 hours, so that the soybeans can fully absorb a certain amount of water.

[0065] 3. Steaming: Rinse the soaked soybeans with clean water, pick them up and put them in a special steam pot, add water for steaming. Cook for 3 hours until cooked but not rotten.

[0066] 4. Fermentation: Take the steamed beans out of the pot, put them into a special food tray (basin) and cool them down to 20°C. Enter the ferme...

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Abstract

The invention discloses a preparation method of a bean leisure food, comprising the following steps: a seed selection step, a soaking step, a steaming step, a fermentation step, a stir-frying step, acanning step, a sealing step and a sterilization step, wherein in the stir-frying step, beans after fermentation are stir-fried with ginger, scallion, pepper, iodized salt, monosodium glutamate, Chinese prickly ash, anise, fennel, cinnamon and vegetable oil; and in the canning step, the stir-fried beans are added into the vegetable oil to be immediately canned after being cooled, and the time is controlled within 30 min. The bean leisure food manufactured by the method has the advantages of good taste and rich nutrition.

Description

technical field [0001] The invention relates to a preparation method of a snack food, in particular to a preparation method of a bean snack food. Background technique [0002] Bean food has high nutritional value. According to the measurement, in soybeans, the content of high-quality protein is about 40%, the content of oil is about 20%, mostly unsaturated fatty acids, and contains iron, calcium, phosphorus and other minerals. The substance and vitamin B have the effects of strengthening the brain, nourishing the kidney, promoting blood circulation and regulating qi, and have certain curative effects on hypertension and cardiovascular diseases. However, the special physical characteristics of bean fruit—hard texture and indigestibility have affected the development and utilization of bean food. There are mainly two kinds of processing methods in the existing bean food, one is to soak the beans in the liquid to soften them and then process them into various foods, and the ot...

Claims

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Application Information

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IPC IPC(8): A23L1/202A23L1/29A23L11/20
Inventor 蒋中辉
Owner HUAINAN JIAOGANGHU ZHONGHUI FOOD
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