Method for producing oil-dried broad beans by low-temperature airing

A broad bean and low-temperature technology is applied in the field of low-temperature drying to produce fried broad beans, and can solve the problems of easy connection and shedding of seed coat and red coat, loss of nutrients, loss of nutrients in broad beans, etc., and achieves easy digestion and absorption, less loss of nutrients, and difficulty in fire effect

Inactive Publication Date: 2015-04-29
RUSHAN JINGUO PEANUT PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If it is fried at 180~200℃ for 2~2.5 minutes, the high oil temperature will easily cause some nutrients in broad beans to be lost, and the red coat of the seed coat in the product is easy to pick off, and the product has not been treated with oil. The oil content is high, and various nutrients are easy to cause loss;
[0005] (2) Natural air-drying and frying technology: Dry the peeled broad beans naturally and put them into the fryer. The oil temperature is controlled at 180-200°C, and the frying time is controlled at 8-10 minutes. This method is used throughout the production process. It takes a long time in the process, which leads to low yield, and because of the high oil temperature, it will cause the loss of various nutrients in broad beans

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The large grains of broad bean raw materials enter the soaking pot through the stone remover and the conveyor belt, soak for 3~5 minutes, and the water temperature is 80~90°C; the broad beans soaked in the soaking pot are directly sent to the peeling machine for peeling; after peeling, they are manually picked out by the conveyor belt. Bud grains and unskinned grains; put the selected peeled raw materials into the hopper, place them on the drying cart, and push them into the cold storage. The temperature of the cold storage is controlled at 0~3°C, the humidity is 30~50%, and dried for 4 hours; Take the peeled broad beans out of the cold storage, pour them directly into the fryer, and fry until the broad beans are colored. The oil temperature is controlled at 140-160°C, and the frying time is 8-10 minutes; directly pour the fried broad beans into the oil machine. Rotate the oil for 1~1.5 minutes; remove unqualified products (broken, half-grained, long-sprouted grains, etc...

Embodiment 2

[0027] The medium grains of the broad bean raw materials enter the soaking pot through the destoner and the conveyor belt, soak for 3~4 minutes, and the water temperature is 80~90°C; the broad beans soaked in the soaking pot are directly sent to the peeling machine for peeling; after peeling, the broken and moldy grains are manually picked out by the conveyor belt , sprouts, and unremoved skins; put the selected peeled raw materials into the hopper, place them on the drying cart, and push them into the cold storage. The temperature of the cold storage is controlled at 0~3°C, the humidity is 30~50%, and dried for 4 hours ; Take the peeled broad beans out of the cold storage, pour them directly into the fryer, and fry until the broad beans are colored. The oil temperature is controlled at 140-160°C, and the frying time is 7-9 minutes; directly pour the fried broad beans into the oil machine , rotate the oil for 1~1.5 minutes; remove unqualified products (damaged, half-grained, lo...

Embodiment 3

[0029] The small broad bean raw materials enter the soaking pot through the de-stoner and conveyor belt, soak for 2-3 minutes, and the water temperature is 80-90°C; the broad beans soaked in the soaking pot are directly sent to the peeling machine for peeling; Buds and skins that have not been removed; put the selected peeled raw materials into the hopper, place them on the drying cart, and push them into the cold storage. The temperature of the cold storage is controlled at 0-3°C, the humidity is 30-50%, and dried for 3.5 hours; Take the peeled broad beans out of the cold storage, pour them directly into the fryer, and fry until the broad beans are colored. The oil temperature is controlled at 140~160°C, and the frying time is 6~8 minutes; the fried broad beans are directly poured into the oil machine. Rotate the oil for 1~1.5 minutes; remove unqualified products (broken, half-grained, long-sprouted grains, etc.); after the selected finished products are detected by metal, put...

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PUM

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Abstract

The invention relates to a method for producing oil-dried broad beans by low-temperature airing. The method comprises the following steps: checking; selecting; immersing; peeling; sorting; airing at a low temperature; frying with oil; leaching the oil, and cooling; selecting cooked broad beans; detecting metal; cutting the broad beans into halves; detecting metal; weighing, packaging; sealing the broad beans into a box; and storing finished products. The oil-dried broad beans produced by the low-temperature airing have rich nutrition and are convenient to digest and absorb by a human body; the loss of nutrition substances is small, the crispiness is good, the hardness is low and the mouth feel is good; and the requirements of a large amount of consumers are met and the market prospect is wide.

Description

technical field [0001] The invention relates to a production process of broad bean fried food, in particular to a method for producing fried broad bean by drying at low temperature. Background technique [0002] Deep-fried broad beans are a long-standing method of processing broad beans in our country. The ancient tradition makes the broad beans processed by this method also have a long-lasting fragrance. In recent years, with the improvement of people's living standards, the demand for these products is also increasing, and the standard of taste requirements is also getting higher and higher. [0003] With the continuous improvement of the production process, the taste of fried broad beans is becoming more and more rich. This industry is also moving forward steadily and gradually developed. It is the inevitable product that people choose in terms of food after their material life is extremely rich. It is a kind of enjoyment food. The currently used fried broad bean produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
CPCA23L5/11A23L11/01A23V2002/00
Inventor 孙玉鼎宋文宗
Owner RUSHAN JINGUO PEANUT PROD
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