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Method for preparing nutritious broad beans by stir-frying and immersing

A broad bean and nutrition technology, which is applied in the field of food processing, can solve the problems of destroying nutrients, high hardness of fried broad beans, and increasing fat, etc., and achieves the effects of large and plump grains, high protein content, and low sugar content.

Inactive Publication Date: 2012-12-12
QINGHAI YUANXING INDAL & TRADING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although fried broad beans are delicious, there are many hazards. Broad beans contain starch. Fried starch can cause cardiovascular disease, increase fat, destroy nutrients, and endanger human health. Destroy vitamins and make protein inert, so fried food is not recommended in recent years; fried broad beans are hard and not suitable for children and the elderly; boiled broad bean noodles are high in humidity and should not be stored for a long time
And change traditional broad bean processing methods such as deep-frying, frying, boiling broad beans, etc., do not see record yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for preparing nutritious broad beans by frying and soaking of the present invention comprises the following steps:

[0021] 1. Fry 400g of dried broad bean seeds for 20 minutes;

[0022] 2. Soak the fried broad beans in warm water at 50°C for 3 hours;

[0023] 3. Steam the soaked broad beans for 20 minutes;

[0024] 4. Put the steamed broad beans into the seasoning solution of 20g of slightly boiling salt, 300g of white sugar, 80g of soy sauce, 35g of ginger, 4g of pepper, and 900g of water, turn off the heat and soak for 5 hours before eating.

Embodiment 2

[0026] A method for preparing nutritious broad beans by frying and soaking of the present invention comprises the following steps:

[0027] 1. Fry 500g of dried broad bean seeds for 30 minutes;

[0028] 2. Soak the fried broad beans in warm water at 55°C for 4 hours;

[0029] 3. Steam the soaked broad beans for 25 minutes;

[0030] 4. Put the steamed broad beans into the seasoning solution with 30g of slightly boiling salt, 350g of white sugar, 100g of soy sauce, 40g of ginger, 5g of pepper, and 1000g of water, turn off the heat and soak for 8 hours before eating.

Embodiment 3

[0032] A method for preparing nutritious broad beans by frying and soaking of the present invention comprises the following steps:

[0033] 1. Fry 600g of dried broad bean seeds for 40 minutes;

[0034] 2. Soak the fried broad beans in warm water at 60°C for 5 hours;

[0035] 3. Steam the soaked broad beans for 30 minutes;

[0036] 4. Put the steamed broad beans into 50g of slightly boiling salt, 400g of white sugar, 120g of soy sauce, 45g of ginger, 6g of chili pepper, and 1100g of water, turn off the heat and soak for 12 hours before eating.

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Abstract

Relating to a food processing method, the invention specifically relates to a method for preparing nutritious broad beans by stir-frying and immersing, and the method can make broad beans soft but not powdered and keep the basic shapes of broad beans. The method of the invention comprises the steps of: 1) stir-frying dry grain broad beans to well cooked for standby application; 2) immersing the stir-fried broad beans in warm water with a temperature of 50-60DEG C for 3-5h; 3) steaming the immersed broad beans in a cookware for 20-30min; 4) putting the steamed broad beans in a slightly boilingflavoring solution and immersing them for 5-12h with fire extinguished, thus obtaining the edible broad beans. The broad beans processed by the method of the invention maintains the characteristics of high protein content, low sugar content, and high iron content of raw materials. Besides suitable for all human groups to eat, the broad beans processed by the method of the invention are more suitable for diabetic patients.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing nutritious broad beans by frying and soaking, which makes broad beans soft and not doughy, and keeps the basic shape of broad beans. Background technique [0002] With the improvement of everyone's concept of health, the requirements for green food are also getting higher and higher. The traditional eating methods of broad beans on the market are deep-fried broad beans, fried, boiled broad beans, and the fried broad beans are also ground into powder for consumption. Although fried broad beans are delicious, there are many hazards. Broad beans contain starch. Fried starch can cause cardiovascular disease, increase fat, destroy nutrients, and endanger human health. Destroy vitamins and make protein inert, so fried food is not recommended in recent years; fried broad beans are hard and not suitable for children and the elderly; boiled broad bean noodles are high in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/22A23L11/00A23L27/00
Inventor 赵永贵贺万龙刘云赵学瑛
Owner QINGHAI YUANXING INDAL & TRADING
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