Production method of fried broad bean

A production method and technology for broad bean, which are applied in the field of food processing, can solve the problems of long soaking time, environmental pollution, and easily destroy the pH of the environment, and achieve the effects of improving tissue structure and taste.

Active Publication Date: 2013-05-01
ANHUI TRUELOVE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, in the domestic production of fried broad beans, the broad beans are usually soaked with compound phosphate before frying. The soaking time is long, and the pH of the environ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A production method of fragrant and spicy fried broad beans, comprising the steps of:

[0023] 1. Preparation: broad beans 100kg, emulsifier propylene glycol fatty acid ester 0.5-1kg, water 300kg, salt powder 100-150g, onion powder 50-100g, garlic powder 50-100g, shallot powder 50-100g, monosodium glutamate powder 30-50g , pepper powder 20-40g, spicy powder 70-100g, appropriate amount of vegetable oil.

[0024] 2. Emulsification: put 100kg of selected broad beans into water of 0.5-1kg emulsifier propylene glycol fatty acid ester for emulsification, in which the amount of water added is 300kg, emulsified for 40-48 hours at 15-25°C, 8-15°C Emulsify for 64-72 hours under certain conditions, rinse with water after emulsification.

[0025] 3. Opening: The broad beans are opened by the machine, and the opening depth is 1 / 4-1 / 3 of the bean grain.

[0026] 4. Gelatinization: Put broad beans into hot water at 80°C for 8-10 minutes to gelatinize.

[0027] 5. Frying: Put the op...

Embodiment 2

[0033] A kind of production method of spiced-flavored deep-fried broad beans, comprises the steps:

[0034] 1. Preparation: broad beans 100kg, emulsifier propylene glycol fatty acid ester 0.5-1kg, water 300kg, salt powder 100-150g, onion powder 40-80g, garlic powder 40-10g, shallot powder 40-80g, monosodium glutamate powder 30-50g , 15-30g of cumin powder, 70-100g of five-spice powder, and appropriate amount of vegetable oil.

[0035] 2. Emulsification: put 100kg of selected broad beans into water of 0.5-1kg emulsifier propylene glycol fatty acid ester for emulsification, in which 300kg of water is added, emulsify for 40-48 hours at 15-25°C, rinse with water after emulsification .

[0036] 3. Opening: The broad beans are opened by the machine, and the opening depth is 1 / 4-1 / 3 of the bean grain.

[0037] 4. Gelatinization: Put broad beans into hot water at 80°C for 8-10 minutes to gelatinize.

[0038] 5. Frying: Put the opened broad beans into vegetable oil at 150-160°C and ...

Embodiment 3

[0044] A production method of fried broad beans with cumin barbecue flavor, comprising the steps of:

[0045] 1. Preparation: broad beans 100kg, emulsifier propylene glycol fatty acid ester 0.5-1kg, water 300kg, salt powder 100-150g, onion powder 40-80g, garlic powder 40-10g, shallot powder 40-80g, monosodium glutamate powder 30-50g , 15-30g of cumin powder, 70-100g of five-spice powder, and appropriate amount of vegetable oil.

[0046] 2. Emulsification: put 100kg of selected broad beans into water of 0.5-1kg emulsifier propylene glycol fatty acid ester for emulsification, in which 300kg of water is added, emulsify for 40-48 hours at 15-25°C, rinse with water after emulsification .

[0047] 3. Opening: The broad beans are opened by the machine, and the opening depth is 1 / 4-1 / 3 of the bean grain.

[0048] 4. Gelatinization: Put broad beans into hot water at 80°C for 8-10 minutes to gelatinize.

[0049] 5. Frying: Put the opened broad beans into vegetable oil at 150-160°C an...

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PUM

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Abstract

The invention discloses a production method of fried broad bean. The method comprises procedures of soaking broad beans, frying the broad beans, degreasing the broad beans, mixing and flavoring the broad beans and packaging the broad beans; and the soaking procedure comprises procedures of emulsifying, opening and pasting broad beans. According to the invention, through mainly adding an emulsifying agent to the broad beans in the broad bean soaking process, the structures of the broad beans are improved, so that more and intensive gas holes are formed in the structures; and moreover, the pasted water molecules can sufficiently enter microcrystalline structures of starch grains, starch structures of bean particles are expanded to a larger volume through the vaporized water molecules during frying; and the dried product is greatly improved in color, aroma, mouth feel and the like when compared with the traditional production method.

Description

[0001] technical field [0002] The invention belongs to the field of food processing, and in particular relates to a production method of fried broad beans. [0003] Background technique [0004] At present, in the domestic production of fried broad beans, the broad beans are usually soaked with compound phosphate before frying. The soaking time is long, and the pH of the environment is easily damaged after the phosphate is discharged, causing environmental pollution. longterm development. [0005] Contents of the invention [0006] The object of the present invention is to overcome above-mentioned deficiency of prior art, provide a kind of production method of fried broad bean that can make fried broad bean mouthfeel crispy. [0007] A production method of fried broad beans, comprising the steps of soaking broad beans, frying, deoiling, seasoning and packaging in sequence; the soaking process of broad beans comprises the following steps: [0008] (1) Emulsification: ...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
Inventor 饶先军陈丽华汪立成
Owner ANHUI TRUELOVE FOODS
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