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Sprouting dried broad bean and preparation method thereof

A production method and technology of orchid beans, which are applied in the directions of food preparation, application, food science, etc., to achieve the effects of uniform mixing, unique taste and consistent product appearance

Active Publication Date: 2012-12-12
SUZHOU KOUSHUIWA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Orchid beans, as a traditional snack food, are deeply loved by consumers because of their crispy, sweet, good quality and low price, and easy to carry. However, At present, the production process of orchid beans on the market is semi-mechanized through intermittent frying. The quality of the products is unstable and the quality varies greatly. It is impossible to achieve large-scale production, which limits the development of orchid beans.

Method used

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  • Sprouting dried broad bean and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] White granulated sugar: 2kg; Material powder: 2 parts; Said material powder consists of chili powder, garlic powder, spices, monosodium glutamate,

[0027] Sugar composition, wherein the ratio of chili powder: garlic powder: spices: monosodium glutamate: sugar is 3: 2: 2: 1: 1.

[0028] The specific steps of the preparation method of the above-mentioned orchid beans are as follows:

[0029] (a) Selection of broad beans: take 30kg of broad beans, pick out germinated, moldy, worm-eaten and other imperfect grains, and select broad beans with uniform grains;

[0030] (b) Soaking beans: water and broad beans are put into a barrel with a certain volume at a ratio of 1:1, the water temperature is 20°C, and the soaking time is 2 hours;

[0031] (c) Bean cutting: the soaked broad beans are cut with a knife at the head of the broad beans according to the requirements and types of broad beans, and the cotyledons of the broad beans are not damaged when cutting the beans;

[0032]...

Embodiment 2

[0042] White granulated sugar: 5kg; material powder: 2.5kg; said material powder is made up of chili powder, garlic powder, spices, monosodium glutamate, sugar, wherein the ratio of weight and number of chili powder: garlic powder: spice: monosodium glutamate: sugar is 3: 2 :2:1:1.

[0043] The preparation method of above-mentioned orchid beans, concrete steps are as follows:

[0044] (a) Selection of broad beans: take 30kg of broad beans, pick out germinated, moldy, worm-eaten and other imperfect grains, and select broad beans with uniform grains;

[0045] (b) Soaking beans: Put water and broad beans in a ratio of 1:1.2 into a barrel of a certain volume, the water temperature is 22°C, and the soaking time is 5 hours;

[0046] (c) Bean cutting: the soaked broad beans are cut with a knife at the head of the broad beans according to the requirements and types of broad beans, and the cotyledons of the broad beans are not damaged when cutting the beans;

[0047] (d) Continuous f...

Embodiment 3

[0057] White granulated sugar: 3.5kg; Material powder: 2.2kg; Described material powder is made up of chili powder, garlic powder, spices, monosodium glutamate, sugar, wherein the ratio of weight and number of chili powder: garlic powder: spice: monosodium glutamate: sugar is 3: 2:2:1:1.

[0058] The preparation method of above-mentioned orchid beans, concrete steps are as follows:

[0059] (a) Selection of broad beans: take 30kg of broad beans, pick out germinated, moldy, worm-eaten and other imperfect grains, and select broad beans with uniform grains;

[0060] (b) Soaking beans: Put water and broad beans in a ratio of 1:1.1 into a barrel of a certain volume, the water temperature is 22°C, and the soaking time is 4 hours;

[0061] (c) Bean cutting: the soaked broad beans are cut with a knife at the head of the broad beans according to the requirements and types of broad beans, and the cotyledons of the broad beans are not damaged when cutting the beans;

[0062] (d) Contin...

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Abstract

The invention discloses sprouting dried broad beans, which is prepared by adding the following ingredients of 2-5 parts by weight of white granulated sugar and 2-2.5 parts by weight of powder into 30 parts by weight of sprouting dried broad beans, wherein the powder comprises the following components in parts by weight: 3 parts of chili powder, 2 parts of garlic powder, 2 parts of spice, 1 part of monosodium glutamate and 1 part of sugar. The invention also discloses a preparation method of the sprouting dried broad beans. The sprouting dried broad beans have excellent appearance and quality consistency and distinctive taste and are crisp, sweet and spicy. The preparation method of the sprouting dried broad beans adopts a continuous fried production mode, the flavorings are mixed by adopting a rolling mode of an elliptical rolling pot in order to be more evenly mixed, the fried procedure adopts a pneumatic rolling mode, various indexes of appearance, rationalization, and the like of the sprouting dried broad beans have more consistency, and the development of the sprouting dried broad beans is promoted.

Description

technical field [0001] The invention relates to a nut fried food and a preparation method thereof, in particular to orchid beans with broad beans as raw materials and a preparation method thereof. Background technique [0002] Orchid beans, as a traditional snack food, are deeply loved by consumers due to their crispy, sweet, high-quality and low-cost, and easy to carry. However, the production process of orchid beans on the market is through intermittent frying. The method is semi-mechanized production, the product quality is unstable, the quality difference is large, and large-scale production cannot be realized, which limits the development of orchid beans. Contents of the invention [0003] Purpose of the invention: the purpose of the present invention is to solve the deficiencies in the prior art, to provide a kind of orchid beans with a mellow taste and a method for producing the orchid beans by automatic continuous frying. [0004] Technical solution: In order t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 谢东奎
Owner SUZHOU KOUSHUIWA FOOD