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Technology for processing fried broad beans

A processing technology and broad bean technology, applied in the field of processing technology of fried broad bean, can solve the problems of inferior product quality, low production efficiency, poor sanitation conditions, etc., and achieve the effects of delaying oil rancidity, improving production efficiency and ensuring product quality

Inactive Publication Date: 2015-01-07
NINGXIA HOUSHENGJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the traditional earthen stove frying broad bean process commonly used at present, since the water content of broad beans is about 45% before entering the fryer, the oil temperature will drop sharply after entering the fryer, resulting in inferior product quality and low production efficiency (capacity per stove less than 0.12 tons / hour) and oil rancidity quickly, in addition, there are many shortcomings such as low safety factor, poor sanitary conditions, high energy consumption (unit coal consumption is 1.2 tons of standard coal / ton of finished product), serious environmental pollution, etc. Does not meet market demand and economic requirements

Method used

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  • Technology for processing fried broad beans
  • Technology for processing fried broad beans
  • Technology for processing fried broad beans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Take the broad beans after removing impurities and cleaning, cook them at 80°C for 2 minutes, and then remove them;

[0038] (2) The obtained broad beans are dehydrated by centrifugation at 940 rpm, so that the water content is reduced to no more than 45%;

[0039] (3) Pre-fried and dewatered: spray high-temperature oil (vegetable palm oil) on broad beans, control the oil temperature 190 ℃ of spraying, time 3 minutes, make its water content be reduced to 30%;

[0040] (4) Fried the broad beans obtained, controlling the oil temperature to 176° C. for 7 minutes (using vegetable soybean oil);

[0041] (5) The broad beans obtained are centrifugally deoiled, and the centrifugal speed is controlled to be 60 rpm for 45 seconds;

[0042] (6) Add seasoning (thirteen spices, 5% of the weight of the broad beans) to the obtained broad beans and stir evenly; specifically, put the broad beans into a blender and stir, and put the powdery seasoning into the blender through a high-...

Embodiment 2

[0045] (1) Take broad beans after removing impurities and cleaning them, cook them in water at 75°C for 3 minutes, and then fish them out;

[0046] (2) The obtained broad beans are dehydrated by centrifugation at 940 rpm, so that the water content is reduced to no more than 45%;

[0047] (3) pre-fried water removal: spray high-temperature oil (vegetable palm oil) on broad beans, control the oil temperature 180 ℃ of spraying, time 3.5 minutes, make its water content be reduced to 33%;

[0048] (4) Fried the broad beans obtained, controlling the oil temperature to 175° C. for 9 minutes (using vegetable soybean oil);

[0049] (5) The obtained broad beans are centrifugally deoiled, and the control centrifugal speed is 60 rpm for 40 seconds;

[0050] (6) Add seasoning to the broad beans obtained (the amount of thirteen spices is 4% of the weight of the broad beans) and stir evenly; specifically, put the broad beans into a blender and stir, and put the powdery seasoning into the bl...

Embodiment 3

[0053] (1) After removing impurities and washing, the broad beans are steamed and boiled for 1.5 minutes at a water temperature of 80° C., and then fished out;

[0054] (2) The obtained broad beans are dehydrated by centrifugation at 940 rpm, so that the water content is reduced to no more than 45%;

[0055] (3) Pre-fried and dewatered: spray high-temperature oil (vegetable palm oil) on broad beans, control the oil temperature 190 ℃ of spraying, time 3 minutes, make its water content be reduced to 30%;

[0056] (4) Fried the broad beans obtained, controlling the oil temperature to 176° C. for 7 minutes (using vegetable soybean oil);

[0057] (5) The obtained broad beans are centrifugally deoiled, and the centrifugal speed is controlled to be 60 rpm for 35 seconds;

[0058] (6) Add seasoning (thirteen fragrances, such as Wang Shouyi Thirteen Fragrances, the dosage is 3% of the weight of the broad beans) to the obtained broad beans and stir evenly; specifically, put the broad b...

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Abstract

The invention relates to a technology for processing fried broad beans. The technology is characterized by comprising the following steps: (1) boiling broad beans at the water temperature of 75-90 DEG C for 1.5-3 minutes, and fishing out; (2) performing centrifugal dewatering on the obtained broad beans to reduce the moisture content to be not less than 45%; (3) spraying high-temperature oil onto the broad bean to reduce the moisture content of the broad beans to be 28-33%; (4) frying the obtained broad bean at the oil temperature of 175-180 DEG C for 6-9 minutes; and (5) performing centrifugal de-oiling on the obtained broad bean. The boiling procedure is designed in the technology, and after the broad beans are boiled before frying, the broad beans are much crisper than the non-boiled broad bean. Through high-temperature oil spray pre-frying, the moisture content of the broad beans is reduced to about 30%, so that a best frying effect is achieved. The frying temperature is not more than 190 DEG C, so that the product quality is ensured, the production efficiency is improved and lipid peroxidation is prevented and delayed.

Description

technical field [0001] The invention relates to a processing technology of fried broad beans. Background technique [0002] In the traditional earthen stove frying broad bean process commonly used at present, since the water content of broad beans is about 45% before entering the fryer, the oil temperature will drop sharply after entering the fryer, resulting in inferior product quality and low production efficiency (capacity per stove less than 0.12 tons / hour) and oil rancidity quickly, in addition, there are many shortcomings such as low safety factor, poor sanitary conditions, high energy consumption (unit coal consumption is 1.2 tons of standard coal / ton of finished product), serious environmental pollution, etc. Does not meet market demand and economic requirements. Contents of the invention [0003] The object of the present invention is to provide a processing technology suitable for industrialized production of fried broad beans, which can improve product quality,...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
CPCA23L5/11A23L11/00
Inventor 阮世忠李勇谭勇杨帆胡永健石磊
Owner NINGXIA HOUSHENGJI FOOD
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