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
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  • 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

Method used

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Examples

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Example Embodiment

[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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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

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Application Information

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IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 王美良
Owner ZHEJIANG SHANGKOUXIN FOOD
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