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Fried peas with low breakage rate and high sensory quality and production process thereof

A technology of production process and crushing rate, applied in the field of fried peas and its production process, can solve the problems of reducing economic benefit, influence of appearance and taste sensory quality, crushing, etc., and achieves simple production process, good comprehensive sensory quality, and finished product. high quality effects

Inactive Publication Date: 2013-03-27
SUZHOU POLYTECHNIC INST OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, peas will be broken during the frying process, which not only has a greater impact on the sensory quality of the product including appearance and taste, but also causes waste to varying degrees, increases quality costs, and reduces economic benefits.

Method used

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  • Fried peas with low breakage rate and high sensory quality and production process thereof
  • Fried peas with low breakage rate and high sensory quality and production process thereof
  • Fried peas with low breakage rate and high sensory quality and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A production process of fried peas with low broken rate and good sensory quality, such as figure 1 shown, including the following steps:

[0026] (1) Pre-treatment: Peas are stone-removed and manually sorted to select peas with full grains, uniform size, no mildew, no damage, no insects, diseases, spots, yellow skin, old beans, and shriveled beans.

[0027] (2) Soaking: Weigh 1000g of the pre-treated peas with an electronic balance, put them in a constant temperature incubator and soak them in water at 20°C for 8 hours, so that the peas can fully absorb water and swell, and the water content in the peas can reach 55% by weight.

[0028] (2) Frying: Put the soaked peas above into a fryer with edible oil and fry them at a temperature of 165°C, a feeding frequency of 339.0Hz, and a time of 480s, so that the water content of the peas is reduced to a minimum by weight fraction. at 2.5%.

[0029] (3) Post-processing: The above-mentioned fried peas are subjected to the follo...

Embodiment 2

[0043] A production process of fried peas with low broken rate and good sensory quality, such as figure 2 As shown, the difference from Example 1 is that the peas are dyed with a dyeing agent after the soaking step and before the frying step. Since the bright green color of peas produced in soaking will be altered in frying, losing the covering of high concentration of chlorophyll, the green color will be covered by yellow or orange pigment, and the peas will take on an olive green appearance, so by proper dyeing to give peas better appearance. During the dyeing process, it is necessary to check the dyeing situation in due course. The method is: split the peas. If the inside and outside of the peas are observed to have the same color and no hard core, it can be considered that the dyeing is complete. It is also very important to judge the dyeing uniformity of peas. The inventor’s judgment on the dyeing uniformity in the production process is based on: extract 500g of dyed pe...

Embodiment 3

[0050] A production process of fried peas with low breakage rate and good sensory quality, the difference from Example 1 lies in: soaking temperature, soaking time, moisture content, frying temperature and feeding frequency, see Table 5 for details.

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Abstract

The invention relates to fried peas with low breakage rate and high sensory quality and a production process thereof. The production process comprises the following steps: (1) soaking, namely soaking the peas in clean water, so that the peas fully suck water and are swelled; (2) frying, namely putting the soaked peas which achieve a certain moisture content in a drying machine, frying the peas by using edible oil, so that the moisture content of the peas is reduced to be less than 2.5 percent; and (3) performing aftertreatment, namely sequentially cooling, roasting, airing, seasoning and packaging the fried peas. The production process of the fried peas is simple in flow, good in frying effect and high in finished quality, and the cost is saved. According to the fried peas, the breakage rate is controlled to be low, and the comprehensive sensory quality comprising the appearance and mouthfeel is high; particularly the technological parameters comprising the moisture content, frying time, frying temperature and feeding frequency which influence the frying effect of the peas are adjusted to specific combined values, so that an optimal effect can be achieved.

Description

technical field [0001] The invention relates to a fried food and a production process thereof, in particular to a fried pea and a production process thereof. Background technique [0002] Pea is the seed of the leguminous herb plant pea, also known as wheat pea, cold bean, Ming bean, and also known as snow pea. The English name is Pea, Garden Pea. There is a difference between the large colored white grains and the small green hemp grains, and the former is superior. It is cultivated all over our country. Peas are sweet in taste and flat in nature, which can benefit the spleen and stomach, promote body fluids and quench thirst, and facilitate urination. And contain protein, fat, sugar, phosphorus, calcium, iron, carotene, vitamin B1, B2, and niacin. It has good nutritional and therapeutic value for the symptoms of spleen deficiency and weak Qi, vomiting and diarrhea, spleen and stomach disharmony, postpartum milk retention, hot thirst and thirst. In particular, pea is r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 华景清
Owner SUZHOU POLYTECHNIC INST OF AGRI
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