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.
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[0009] After soaking the dry pea raw materials to absorb water to expand, the finished products are packaged after washing, dehydrating, frying, cooling in normal temperature oil, deoiling, and adding ingredients.
[0010] The specific process steps are as follows:
[0011] Soaking: Soak the dried peas in clean water at room temperature for 16-24 hours. It is advisable for the beans to fully absorb water and expand.
[0012] Cleaning: Wash the soaked peas in clean water to remove debris and clean.
[0013] Dehydration: Use a dehydrator to remove water.
[0014] Frying: Put the dehydrated peas into an oil pan and fry for 7-10 minutes. The temperature of the oil is controlled at 160-190℃.
[0015] Cooling: Cool the fried peas in oil at room temperature for 2 to 5 minutes.
[0016] De-oiling: De-oil the fried peas by centrifugation to remove the oil on the surface and cracks.
[0017] Seasoning: Mix edible vegetable oil, white sugar, monosodium glutamate, glucose powder, ethyl maltol, maltode...
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