Flavored fried mung beans and preparation method thereof

Abstract

The invention discloses flavored fried mung beans and a preparation method thereof. The fried mung beans are prepared from the raw materials of, by weight: 8-12 parts of mung beans, 0.23-0.27 parts of flavoring powder, 0.005 to 0.009 parts of glucose, and 0.001 to 0.005 parts of a yeast extract. The flavoring powder is original-flavor powder, or garlic-flavor powder, or spicy powder, or beef powder. The invention also provides the preparation method of the flavored fried mung beans. The method comprises the steps that: mung beans are soaked by using a water solution of a leavening agent; the soaked mung beans are cleaned by washing; surface water content of the washed mung beans is removed by dipping; the dried mung beans are fried in an oil pan; the mung beans are fetched and dried by dipping; the mung beans are cooled to room temperature; with the above weight ratio, the raw materials are delivered into a mixing machine; and the obtained product is bagged after mixing. With the method provided by the invention, the coats of the mung beans are cracked, but the coats are not separated from kernels. Therefore, mung bean nutritive values are comprehensively retained, and the product has a crispy mouthfeel. With the specially prepared flavoring powder, the prepared mung beans provide a better aftertaste when chewed.

Description

technical field [0001] The invention relates to the field of food, in particular to a flavor fried mung bean and a preparation method thereof. Background technique [0002] Mung bean has become a common food in people's daily life with its heat-clearing and detoxifying effect and rich nutritional value. The snacks made from mung bean after frying and seasoning are also very popular among people. The fried mung bean snack produced by the prior art has a tangy fragrance when the package is opened, but in fact it is just the taste of the seasoning agent, the mouthfeel is not good, the aftertaste in the chewing process is relatively poor, and even has a beany smell . Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a flavor fried mung bean and a preparation method thereof, which can solve the problems of bad taste and poor aftertaste of the fried mung bean produced in the prior art. [0004] The present invention is...

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a flavor fried mung bean and its preparation method, which can solve the problems of bad taste and poor aftertaste of the fried mung bean produced in the prior art