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A kind of convenient bean paste granule

A technology for instant bean paste and granules, which is applied in the functions of food ingredients, food preparation, food forming, etc., can solve the problems of lack of convenient and delicious bean fast food, limit the intake of bean food, etc., and achieve easy digestion. and absorption, improved palatability, nutrient-rich effects

Inactive Publication Date: 2015-11-18
NORTH GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the beans themselves have a strong beany smell, they are usually not edible directly. Soybeans need to be processed into tofu or bean sprouts before cooking, while adzuki beans are mostly made into bean paste or cooked together with rice. Therefore, traditional bean products And eating methods can no longer meet the requirements of people's fast-paced work and life, which limits people's intake of nutrients contained in legumes
Lack of convenient, delicious beans fast food in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A convenient bean paste granule is characterized in that: the bean paste is prepared from soybeans, black soybeans, mung soybeans, mung bean, red bean, peanuts, walnut kernels and sugar by the following process:

[0019] 1) Put fried sand in the frying pan, heat the fried sand to 150°C, put the soybeans into the wok and stir-fry together with the fried sand, and keep heating the wok during the frying process to keep the temperature of the fried sand at Between 150-170°C, stir-fry for 5 minutes to end the frying, separate the soybeans from the fried sand, and fry the soybeans for later use;

[0020] 2) Put fried sand in the frying pan, heat the fried sand to 150°C, put the black soybeans into the wok and stir-fry together with the fried sand, and continue to heat the wok during the frying process to keep the temperature of the fried sand Stir fry at 150-170°C for 5 minutes to end the frying, sieve and separate the black soybeans from the fried sand, and fry the black soy...

Embodiment 2

[0027] In step 7), the weight ratio of fried soybeans, black soybeans, mung soybeans, mung adzuki beans, red adzuki beans, peanuts, walnut kernels and sugar is: 2.2:0.8:1.8:1.2:1.2:1.8:0.4: 1.2.

[0028] Other parameters are the same as in Example 1.

Embodiment 3

[0030] In step 7), the weight ratio of fried soybeans, black soybeans, mung soybeans, mung adzuki beans, red adzuki beans, peanuts, walnut kernels and sugar is: 1.8: 1.2: 2.2: 0.8: 0.8: 2.2: 0.8: 0.8.

[0031] Other parameters are the same as in Example 1.

[0032] The eating method of the instant bean paste granule of the present invention is as follows: take an appropriate amount of the instant bean paste granule into a container, pour into boiling water at 90-100° C., stir while pouring into the boiling water, and make it into a paste before eating.

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PUM

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Abstract

The invention discloses a convenient bean paste granule. The bean paste is prepared by using soybeans, black soybeans, mung soybeans, mung bean, red bean, peanuts, walnut kernels and sugar as raw materials according to the following process: soybeans, soybeans, Put the black soybeans, green soybeans, green beans, red beans, and peanuts into the frying pan and fry until cooked, then mix the fried soybeans, black soybeans, green soybeans, green beans, red beans, peanuts, walnut kernels and sugar in proportion After being evenly mixed, put it into a powder machine and grind it into powder to obtain instant bean paste granules. The instant bean paste granules are nutritious, sweet and delicious, and easy to eat, and are suitable for people of all ages to eat.

Description

technical field [0001] The invention relates to a convenience food, in particular to a bean paste granule. Background technique [0002] There are many varieties of beans, which can be divided into two categories according to the types and quantities of nutrients in beans. A class of high-protein, high-fat soybeans represented by soybeans, such as soybeans, mung soybeans, and black soybeans. Another type of beans is small beans characterized by high carbohydrate content, such as mung bean and red bean. Because the beans themselves have a strong beany smell, they are usually not edible directly. Soybeans need to be processed into tofu or bean sprouts before cooking, while adzuki beans are mostly made into bean paste or cooked together with rice. Therefore, traditional bean products And eating method can not satisfy people's fast-paced work life requirement, has limited people to the intake of the contained nutrition of legume food. Lack convenient, delicious beans fast foo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/36A23P1/06A23L11/00A23L25/00
CPCA23L11/05A23L33/10A23P10/40A23V2002/00A23V2200/30
Inventor 金连武
Owner NORTH GREEN FOOD
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