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Fried green soyabean and manufacturing method thereof

A green bean and secondary frying technology, applied in food preparation, application, food science and other directions, can solve the problems of single taste, scorched green beans, affecting the taste, etc., to achieve simple operation, unique product taste and good stability Effect

Active Publication Date: 2011-07-27
SUZHOU KOUSHUIWA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fried green beans, rich in lysine, lysine as an essential amino acid for the human body, can promote human development, enhance immune function, and improve the central nervous system The role of tissue function; At the same time, fried green beans are rich in vitamin C, have high nutritional value, rich in dietary fiber and a variety of trace elements; and other advantages, are deeply loved by consumers, but the fried green beans on the market have a single taste, and the fried green beans often have burnt grains and stiff grains, which affect the taste; The fried method is semi-mechanized production, the product quality is unstable, and the quality varies greatly, especially the crispness is poor and the production capacity is low

Method used

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  • Fried green soyabean and manufacturing method thereof
  • Fried green soyabean and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of fried green beans, its formula is as follows: green beans: 30kg; Cotton white sugar: 5kg; Spices 5kg; Garlic powder: 2kg; Beef powder: 2kg; Sesame powder: 2kg; Chili powder: 2kg; Fennel powder, star anise powder, tangerine peel, chili oil, among which pepper powder: fennel powder: star anise powder: tangerine peel: chili oil=1:1:1:1:0.2.

[0023] The specific steps of the preparation method of above-mentioned fried green beans are as follows:

[0024] (a) Material selection; remove moldy and other immature particles and impurities, and select green beans with uniform particles; weigh 30kg of green beans for later use;

[0025] (b) Soaking: Add 30kg of green beans to 60kg of water and soak for 10 hours, keeping the soaking temperature at 45°C;

[0026] (c) Steam greening: Put the soaked green beans into a steam pot at 120°C for 10 minutes; remove and cool to room temperature;

[0027] (d) Freezing: Place the green beans cooled to room temperature in a low-tem...

Embodiment 2

[0037] A kind of fried green bean, it is characterized in that: the formula of this fried green bean is as follows: green bean: 35kg; Marshmallow: 10kg; Spice material 10kg; Garlic powder: 5kg; Beef powder: 5kg; Sesame powder: 5kg; Chili powder: 5kg; The spices include: pepper powder, fennel powder, star anise powder, tangerine peel, chili oil, wherein pepper powder: fennel powder: star anise powder: tangerine peel: chili oil=1:1:1:1:0.2.

[0038] The preparation method of above-mentioned fried green beans, its concrete steps are as follows:

[0039] (a) Material selection; remove moldy and other immature particles and impurities, and select green beans with uniform particles; weigh 35kg of green beans for later use;

[0040] (b) Soaking: Add 35kg of green beans to 70kg of water and soak for 12 hours, keeping the soaking temperature at 55°C;

[0041] (c) Steam greening: Put the soaked green beans into a steam pot at 130°C for 15 minutes; remove and cool to room temperature; ...

Embodiment 3

[0052] A kind of fried green bean, it is characterized in that: the formula of this fried green bean is as follows: green bean: 32kg; Marshmallow: 8kg; Spice material 7.5kg; Garlic powder: 3kg; Beef powder: 4.2kg; Sesame powder: 3.5kg; Chili powder : 2.5kg; the spices include: pepper powder, fennel powder, star anise powder, tangerine peel, chili oil, wherein pepper powder: fennel powder: star anise powder: tangerine peel: chili oil=1:1:1:1:0.2.

[0053] The preparation method of above-mentioned fried green beans, its concrete steps are as follows:

[0054] (a) Material selection; remove moldy and other immature particles and impurities, and select green beans with uniform particles; weigh 32kg of green beans for later use;

[0055](b) Soaking: Add 32kg of green beans to 68kg of water and soak for 11.5 hours, keeping the soaking temperature at 51°C;

[0056] (c) Steam greening: Put the soaked green beans into a steam pot at 125°C for 13 minutes; remove and cool to room temper...

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PUM

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Abstract

The invention discloses a fried green soyabean which comprises ingredients in portions by weight: 30-35 portions of green soyabeen, 5-10 portions of fine white sugar, 5-10 portions of spice, 2-5 portions of garlic powder, 2-5 powder of beef powder, 2-5 portions of sesame seeds powder, and 2-5 portions of red chili powder. The invention simultaneously discloses a manufacturing method of the fried green soyabean. The fried green soyabean is unique in flavor and is crispy, sweet and spicy; and the manufacturing method of the fried green soyabean realizes the industrial scale production, and the produced product is crispy and delicious, is good in stability, provides new selection for the fried green soyabean, and promotes the development of the fried green soyabean.

Description

technical field [0001] The invention relates to a fried food and a preparation method thereof, in particular to a fried green bean and a preparation method thereof. Background technique [0002] Fried green beans are rich in lysine. As an essential amino acid for the human body, lysine can promote human development, enhance immune function, and improve the function of central nervous tissue; at the same time, fried green beans are rich in vitamin C, which has High nutritional value, rich in dietary fiber and various trace elements; as a traditional snack, it is loved by consumers because of its crispy, sweet, high-quality and low-cost, and easy to carry. Fried green beans have a single taste, and the fried green beans often have burnt and stiff grains, which affect the taste; moreover, the manufacturers on the market currently use intermittent frying methods for semi-mechanized production, and the product quality is unstable and the quality varies greatly. In particular, th...

Claims

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Application Information

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