Powder-wrapped bean section and preparation method thereof

A watercress and powder-coated technology, which is applied in confectionery, confectionary industry, food science, etc., can solve the problems of strong dryness, greasy feeling, and insufficient crispness, and achieve strong dryness, crispy taste, and mature production equipment. Effect

Inactive Publication Date: 2013-12-04
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of orchid bean products is crispy, but it has a strong greasy feeling, while the products of strange-flavored peas and stir-fried broad beans are often not crispy enough and have a strong sense of dryness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A flour-coated bean paste is made from the following raw materials by weight (kg): 20 broad beans, 10 water chestnut starch, 8 modified starch, 6 low-gluten flour, 4 persimmon cream, 3 barley flour, 4 white sugar, and 1.5 salt.

[0016] The preparation method of flour-coated watercress comprises the following steps:

[0017] (1) After the broad beans are stone-removed, peeled and wind-selected, soak them in vinegar for 15 hours. After washing the soaked broad beans, put them into a gelatinization tank filled with clean water. The gelatinization temperature is 75°C and the gelatinization time is 4 minutes. ;

[0018] (2) Fry the lightly gelatinized broad beans once with cooking oil, the input oil temperature is 180°C, the output oil temperature is 160°C, and the frying time is 8 minutes;

[0019] (3) Mix water chestnut starch, modified starch, low-gluten flour, barley flour, persimmon cream, white sugar, and salt to make a coating powder, and spray t...

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PUM

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Abstract

The invention discloses a powder-wrapped bean section and a preparation method thereof. The powder-wrapped bean section is prepared from the follow raw materials in parts by weight: 15-25 parts of broad bean, 8-12 parts of water chestnut starch, 5-10 parts of modified starch, 4-8 parts of low-gluten flour, 3-5 parts of persimmon frost, 2-3 parts of coix seed, 3-4 parts of white granulated sugar and 1-2 parts of salt. The method can make a broad bean product which is crispy and is not greasy and dry, and the powder-wrapped layer of the road bean product is instantly melted in the mouth. Production equipment is mature and can realize scale production, and the needs of the development of society are met.

Description

technical field [0001] The invention mainly relates to the technical field of food processing and manufacturing, in particular to a flour-coated bean curd and a preparation method thereof. Background technique [0002] Broad beans are also known as broad beans, summer beans, and Luohan beans. Broad beans contain a lot of calcium, potassium, magnesium, vitamin C, etc., and there are relatively complete types of amino acids. Broad beans are planted in a considerable area in my country. Broad bean product is a traditional food that is being continuously improved and developed, and has already occupied a large market. However, the development of broad bean food is insufficient, and the development status abroad is basically similar to that in China. At present, orchid beans, strange-flavored beans, and stir-fried broad beans are the main products on the market. Orchid bean products are crispy, but greasy, while strange-flavored peas and stir-fried broad beans are ofte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/54
Inventor 陈先保
Owner CHACHA FOOD CO LTD
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