Method for processing broad beans

A processing method, broad bean technology, applied in application, food preparation, food science, etc., can solve the problems of high safety and no broad beans, and achieve the effect of improving safety, improving product taste and yield, and good effect

Inactive Publication Date: 2010-07-21
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to meet the needs of people who are constantly seeking new ideas, and to meet the needs of different consumers with different tastes, in recent years, there are more and more varieties of broad beans to eat, and there ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Use a concentrator to remove impurities, and select broad beans that meet the requirements of uniform particle size; send the selected broad beans to the peeling machine for peeling; send the above-mentioned peeled broad beans to the winnowing machine to remove the bean skin , bean flour and light sundries; put the above-mentioned broad beans after winnowing into a soaking pool for 12-16 hours, and the water temperature in the soaking pool is 28-32°C; take out the soaked broad beans for cleaning, wash away Bean skin and starch attached to the surface of broad beans, while picking out the skinned broad beans; open the automatic fryer, put in an appropriate amount of frying oil, and add tertiary butyl hydroquinone according to 0.02% of the total weight of the frying oil at the same time. Put the above-mentioned cleaned broad beans into an automatic fryer for frying at a temperature of 170-190°C for 7-11 minutes, then put the fried broad beans into the deoiling chamber of t...

Embodiment 2

[0025] Use a concentrator to remove impurities, and select broad beans that meet the requirements of uniform particle size; send the selected broad beans to the peeling machine for peeling; send the above-mentioned peeled broad beans to the winnowing machine to remove the bean skin , bean flour and light sundries; put the above-mentioned broad beans after winnowing into a soaking pool for 12-16 hours, and the water temperature in the soaking pool is 28-32°C; take out the soaked broad beans for cleaning, wash away Bean skin and starch attached to the surface of broad beans, while picking out the skinned broad beans; open the automatic fryer, put in an appropriate amount of frying oil, and add tertiary butyl hydroquinone according to 0.02% of the total weight of the frying oil at the same time. Put the above-mentioned cleaned broad beans into an automatic fryer for frying at a temperature of 170-190°C for 7-11 minutes, then put the fried broad beans into the deoiling chamber of t...

Embodiment 3

[0027] Use a concentrator to remove impurities, and select broad beans that meet the requirements of uniform particle size; send the selected broad beans to the peeling machine for peeling; send the above-mentioned peeled broad beans to the winnowing machine to remove the bean skin , bean flour and light sundries; put the above-mentioned broad beans after winnowing into a soaking pool for 12-16 hours, and the water temperature in the soaking pool is 28-32°C; take out the soaked broad beans for cleaning, wash away Bean skin and starch attached to the surface of broad beans, while picking out the skinned broad beans; open the automatic fryer, put in an appropriate amount of frying oil, and add tertiary butyl hydroquinone according to 0.02% of the total weight of the frying oil at the same time. Put the above-mentioned cleaned broad beans into an automatic fryer for frying at a temperature of 170-190°C for 7-11 minutes, then put the fried broad beans into the deoiling chamber of t...

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PUM

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Abstract

The invention relates to a method for processing broad beans, which is characterized in that the broad beans serve as the raw material, white granulated sugar, high maltose syrup, gourmet powder, edible salt, water and palm oil serve as auxiliary ingredients, selection, peeling, air separation, soaking, washing, frying, feed preparation, cooling and packaging are carried out to obtain the finished product; in the invention, as mechanical production facilities are employed to produce broad beans, so that the obtained broad beans enjoy more full-bodied fragment and crispy taste and fine mouth-feel.In the invention, dry method peeling replaces wet method alkaline peeling, thus improving safety of the product.In addition, as glucose and sodium carboxymethylcellulose are employed, adhesive force of the coated powder of the finished product is enhanced and mouth-feel and yield of the product are improved.The method of the invention is not only reasonable and practical but also features simple operation, good effect and easy promotion.

Description

technical field [0001] The invention relates to a food processing method, in particular to a broad bean processing method. technical background [0002] Broad bean, also known as Hudou bean, Buddha bean, Sichuan bean, Japanese bean, Luohan bean, broad bean contains calcium, zinc, manganese, phospholipids, etc. brain function. Calcium in broad beans is conducive to the absorption and calcification of calcium by bones, and can promote the growth and development of human bones. Broad beans are rich in protein and do not contain cholesterol, which can improve the nutritional value of food and prevent cardiovascular diseases. The vitamin C in broad beans can delay arteriosclerosis, and the dietary fiber in broad bean skin can lower cholesterol and promote intestinal peristalsis. Modern people also believe that broad beans are also one of the anti-cancer foods, which can prevent intestinal cancer. Traditional medicine believes that broad beans are sweet in taste and flat in na...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
Inventor 宋宗庆陈先保
Owner CHACHA FOOD CO LTD
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