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Freeze-dried bean leisure food and preparation method thereof

A technology of leisure food and beans, which is applied in the field of preparation of leisure bean products, can solve the problems of hard tissue structure, large quality difference, and reduced nutrition of beans, and achieve the effect of crisp taste and good taste

Active Publication Date: 2013-02-13
BEIJING YUSHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of such foods are fried or vacuum-fried. Such products are not liked by people due to their high oil content, easy oxidation and rancidity, or hard tissue structure.
Others are mixed with other starches, extruded and puffed, and then added with other seasonings for seasoning. This kind of product has a better taste, but greatly reduces the nutrition of beans.
In addition, due to the different tissue structures of different beans, the quality of the products obtained by using the same method for different beans is quite different.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Embodiment 1: Preparation of freeze-dried beans snack food

[0054] Proceed as follows:

[0055] 1. Selection of raw materials: select raw materials with no impurities, no insect eyes, and full grains (in different batches, they are soybeans, black beans, and peas), and filter and remove impurities for use;

[0056] 2. Cleaning and soaking: Wash 2-3 times with clean water, clean the raw materials, and soak in warm water at 50°C for 8 hours (the time can be extended in winter). After soaking, the beans absorb water and swell fully, which meets the requirements;

[0057] 3. Cooking: Cook the soaked raw materials, add 4 times the weight of the beans, and boil for about 30 minutes. The beans are cooked and have no raw taste;

[0058] 4. Cooling and draining: Soak the cooked beans in cold water at 12-15°C quickly to cool the beans quickly, remove the bean skin, and drain the water for 1-2 hours for later use;

[0059] 5. Seasoning marinade: put the beans into a stainless ...

Embodiment 2

[0065] Embodiment 2: prepare freeze-dried beans snack food

[0066] Proceed as follows:

[0067] 1. Selection of raw materials: select raw materials with no impurities, no insect eyes, and full grains (in different batches, they are soybeans, black beans, and peas), and filter and remove impurities for use;

[0068] 2. Cleaning and soaking: Wash 2-3 times with clean water, clean the raw materials, soak in warm water at 70°C for 4 hours (the time can be extended in winter), after soaking, the beans absorb water and swell fully, which meets the requirements;

[0069] 3. Cooking: Cook the soaked raw materials, add water twice the weight of the beans, and boil for about 60 minutes. The beans are cooked and have no raw taste;

[0070] 4. Cooling and draining: quickly soak the cooked beans in cold water at 15-17°C to cool the beans quickly, remove the bean skin, and drain the water for 1-2 hours for later use;

[0071] 5. Seasoning marinade: put the beans into a stainless steel ...

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PUM

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Abstract

The invention discloses freeze-dried bean leisure food and a preparation method thereof. The freeze-dried bean leisure food is prepared from soybean serving as a main raw material by a boiling, cooling, pickling and freeze-drying combined process. A special boiling-cooling-pickling-freeze-drying combined production technology is adopted, so the nutrient substances of the beans are maintained, crispy mouthfeel and various flavors are provided, and selection space of people on the leisure food is enriched.

Description

technical field [0001] The invention relates to a novel freeze-dried bean snack food, which is obviously different from the existing bean products on the market; in addition, the invention also relates to a preparation method of the leisure bean product. Background technique [0002] There are many varieties of beans, which can be divided into two categories according to the types and quantities of nutrients contained in beans. One is high-protein, high-fat beans represented by soybeans. Another kind of beans is characterized by high carbohydrate content, such as mung beans and red beans. Soy products contain more high-quality soybean isoflavones, lecithin, oligosaccharides, saponins, protein, calcium and vitamins, but less fat and mainly unsaturated fatty acids, no cholesterol, and high nutritional value. These nutrients are beneficial to the prevention and treatment of modern diseases such as hyperlipidemia, hypertension, arteriosclerosis, fatty liver, and tumors. Chine...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 董立军
Owner BEIJING YUSHIYUAN FOOD