Oil-fried fresh broad bean and production method thereof

A production method and technology for orchid beans, which are applied in food preparation, application, food science and other directions, can solve the problems of uneven crispness, single taste, poor crispness, etc., achieve consistent frying maturity, simplify production methods, improve The effect of craftsmanship

Inactive Publication Date: 2015-04-08
SUZHOU KOUSHUIWA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fried orchid beans, rich in lysine, lysine as an essential amino acid for the human body, can promote human development, enhance immune function, and improve the central nervous system The function of nerve tissue; At the same time, fried orchid beans are rich in vitamin C, have high nutritional value, are rich in dietary fiber and various trace elements; The advantages of being easy to carry are popular among consumers, but the fried orchid beans on the market have a single taste, and the fried orchid beans often have burnt grains, stiff grains, or uneven crispness, which affects the taste; The manufacturers on the market all adopt semi-mechanized production of intermittent frying method, the product quality is not stable, and the quality varies greatly, especially the crispness is poor and the production capacity is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of fried orchid bean, its formula is as follows: broad bean: 30kg, white granulated sugar: 5kg, spice: 5kg, garlic powder: 2kg, beef powder: 2kg, sesame powder: 2kg, chili powder: 2kg, wherein the quality of spice The ratio of parts is: pepper powder: fennel powder: star anise powder: tangerine peel: chili oil = 1:1:1:1:0.2.

[0026] The specific steps of the preparation method of the above-mentioned fried orchid beans are as follows:

[0027] (a) Material selection; remove moldy and other immature particles and impurities, and select broad beans with uniform particles; weigh 30kg of broad beans for later use;

[0028] (b) Soaking: Add 30kg of broad beans to 60kg of water and soak for 10 hours, keeping the soaking temperature at 45°C;

[0029] (c) Cut broad beans: cut the soaked broad beans on the head of the broad beans according to the requirements and the type of broad beans, and ensure that the cotyledons of the broad beans are not damaged when cutting the b...

Embodiment 2

[0041] A kind of fried orchid bean, its formula is as follows: Broad bean: 35kg, white granulated sugar: 10kg, spice: 10kg, garlic powder: 5kg, beef powder: 5kg, sesame powder: 5kg, chili powder: 5kg, wherein the quality of spice The ratio of parts is: pepper powder: fennel powder: star anise powder: tangerine peel: chili oil = 1:1:1:1:0.5;.

[0042] The preparation method of fried orchid beans of the present invention, its concrete steps are as follows:

[0043] (a) Material selection; remove moldy and other immature particles and impurities, and select broad beans with uniform particles; weigh 30 to 35 parts of broad beans for later use;

[0044] (b) Soaking: Add 35kg of broad beans to 70kg of water and soak for 12 hours, keeping the soaking temperature at 55°C;

[0045] (c) Cut broad beans: cut the soaked broad beans on the head of the broad beans according to the requirements and the type of broad beans, and ensure that the cotyledons of the broad beans are not damaged wh...

Embodiment 3

[0057]A fried orchid bean, its formula is as follows: broad beans: 32kg, white sugar: 8kg, spices: 7.5kg, garlic powder: 3kg, beef powder: 4.2kg, sesame powder: 3.5kg, chili powder: 2.5kg, of which The mass-to-number ratio of the spices is: pepper powder: fennel powder: star anise powder: tangerine peel: chili oil=1:1:1:1:0.35.

[0058] The preparation method of fried orchid beans of the present invention, its concrete steps are as follows:

[0059] (a) Material selection; remove moldy and other immature particles and impurities, and select broad beans with uniform particles; weigh 32kg of broad beans for later use;

[0060] (b) Soaking: Add 32kg of broad beans to 65kg of water and soak for 11 hours, keeping the soaking temperature at 50°C;

[0061] (c) Cut broad beans: cut the soaked broad beans on the head of the broad beans according to the requirements and the type of broad beans, and ensure that the cotyledons of the broad beans are not damaged when cutting the beans;

...

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PUM

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Abstract

The present invention discloses an oil-fried fresh broad bean which is composed of the following components (parts by mass): 30-35 parts of broad beans, 5-10 parts of white granulated sugar, 5-10 parts of spices, 2-5 parts of garlic powder, 2-5 parts of beef powder, 2-5 parts of sesame powder and 2-5 parts of chili powder, wherein the spices are composed of pepper powder, fennel powder, star anise powder, dried tangerine peel and chili oil at a mass ratio of 1: 1: 1: 1: 0.2-0.5. The present invention also discloses a production method of the oil-fried fresh broad bean. The production method contains two freezing steps to avoid the production of stiff beans, realizes the industrial and large-scale production and produces products with good stability and consistent quality.

Description

technical field [0001] The invention relates to a fried food and a preparation method thereof, in particular to a fried orchid bean and a preparation method thereof. Background technique [0002] Fried orchid beans are rich in lysine. As an essential amino acid for the human body, lysine can promote human development, enhance immune function, and improve the function of central nervous tissue; at the same time, fried orchid beans are rich in vitamin C , has high nutritional value, rich in dietary fiber and various trace elements; as a traditional snack, it is deeply loved by consumers because of its crispy, sweet, high-quality and low-cost, and easy to carry. The fried orchid beans on the Internet have a single taste, and the fried orchid beans often have burnt grains, stiff grains, or uneven crispness, which affects the taste; moreover, the manufacturers on the market currently use intermittent frying methods for semi-mechanized production , The product quality is unstable...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
CPCA23L5/11A23L5/17A23L11/01A23V2002/00
Inventor 谢东奎
Owner SUZHOU KOUSHUIWA FOOD
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