Cucumber-flavored bean cotyledon

Abstract

The invention discloses a cucumber-flavored bean cotyledon, which is prepared by frying raw materials in palm oil, wherein the raw materials comprise, by weight, 70-80% of broad bean, 15-20% of starch, 5-7% of sugar, 2-4% of cucumber-flavored seasoning, and the balance being salt. The cucumber-flavored bean cotyledon provided by the invention contains broad bean, starch and cucumber-flavored seasoning and is prepared by frying the raw materials in palm oil. The cucumber-flavored bean cotyledon is crispy, has a particular faint scent of cucumber, is ready to eat, and is very suitable for popular taste.

Description

technical field [0001] The invention relates to a kind of watercress, especially a kind of cucumber-flavored watercress with a crisp taste and a unique clear fragrance of cucumber, which belongs to the technical field of deep processing of beans. Background technique [0002] Broad beans contain important components such as calcium, zinc, manganese, and phospholipids that regulate the brain and nervous tissue, and are rich in choline, which has a brain-building effect that enhances memory. Calcium in broad beans is conducive to the absorption and calcification of calcium by bones, and can promote the growth and development of human bones. Broad beans are rich in protein and do not contain cholesterol, which can improve the nutritional value of food and prevent cardiovascular diseases. The vitamin C in broad beans can delay arteriosclerosis, and the dietary fiber in broad bean skin can lower cholesterol and promote intestinal peristalsis. Modern people also believe that bro...

AI Technical Summary

Problems solved by technology

And my country is a big producer of broad beans. Traditional eating methods such as boiled broad beans, dry-fried broad beans, and deep-fried broad beans are difficult to meet the needs of people for suitable growth.