Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Manufacturing method for multi-flavor pea food product

A production method and technology for peas, applied in food preparation, food science, application and other directions, can solve the problems of single taste, can not satisfy people, and the edible value of peas cannot be fully exerted, and achieve the effect of rich nutrition and fragrant taste.

Inactive Publication Date: 2012-01-11
ZHEJIANG SHANGKOUXIN FOOD
View PDF2 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The consumption of peas in our country is usually dominated by fresh green peas, which has obvious seasonality; while there are fewer ways to eat dry peas, and the taste is also single, which cannot meet people's needs.
Therefore, the edible value of peas has not been fully utilized in our country.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] The dry pea raw material is soaked until it absorbs water and swells, and after washing, dehydrating, frying, cooling in normal temperature oil, deoiling, adding ingredients, etc., the finished product is packaged.

[0010] The specific process steps are as follows:

[0011] Soaking: Soak the dried peas in water at room temperature for 16-24 hours, it is advisable for the beans to fully absorb water and swell.

[0012] Cleaning: Wash the soaked peas in clean water to remove debris and clean them.

[0013] Dehydration: Use a dehydrator to remove the water.

[0014] Frying: Put the dehydrated peas into the oil pan and fry for 7-10 minutes, and the temperature of the oil is controlled at 160-190°C.

[0015] Cooling: Cool the fried peas in oil at room temperature for 2 to 5 minutes.

[0016] Deoiling: deoiling the fried and cooled peas by centrifugation to remove the oil on the surface and in the cracks.

[0017] Mixing material: mix edible vegetable oil, white granulat...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a manufacturing method for multi-flavor pea food product. The multi-flavor pea food product is obtained by soaking dry peas to allow the peas to absorb water and swell, dehydrating, frying, cooling and deoiling the peas, and adding ingredients into the peas, wherein, the ingredients comprises, based on the weight of the peas, 0.05 to 0.08% of edible vegetable oil, 0.01 to 0.035% of salt, 0.02 to 0.05% of white sugar, 0.02 to 0.035% of monosodium glutamate, 0.01 to 0.025% of powdered glucose, 0.005 to 0.015% of ethyl maltol, 0.005 to 0.02% of maltodextrin. Addition of a proper amount of green soybean powder or a proper amount of spice and any one selected from the group consisting of garlic powder, capsicum powder, powdered beef and mustard powder enables different taste of the peas to form. The food product manufactured in the invention is suitable to people of all ages, contains abundant nutrients and enables the dietary value of peas to be fully performed.

Description

technical field [0001] The invention belongs to food production technology, more specifically, it is a production method of multi-flavored pea food with dried peas as raw materials. Background technique [0002] Peas are rich in nutritional value, rich in unsaturated fatty acids and soybean phospholipids, which can maintain blood vessel elasticity, strengthen the brain and prevent the formation of fatty liver; peas are also rich in saponins, protease inhibitors, isoflavones, molybdenum, selenium and other antioxidants. It is a cancer component and has inhibitory effects on almost all cancers such as prostate cancer, skin cancer, intestinal cancer, and esophageal cancer. [0003] The consumption of peas is usually based on fresh green peas in my country, which has obvious seasonality; while the eating methods of dry peas are less, and the taste is also single, which cannot meet people's needs. Therefore, the edible value of peas has not been fully utilized in our country. ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 王美良
Owner ZHEJIANG SHANGKOUXIN FOOD
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com