Fried crisp broad bean and preparing method thereof

A technology of broad beans and flavor, applied in the field of food processing, to achieve the effect of rich nutrition, promoting digestion and full flavor

Inactive Publication Date: 2015-07-08
王龙云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many eating methods of common broad beans, such as boiling, frying, frying, and peeling off the seed coat after soaking to ma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A kind of pastry-flavored broad beans, made from the following raw materials with weight (catties):

[0018] Broad bean 320, lemon vinegar 60, fish roe 10, ghee 12, crab roe 8, salted egg yolk 15, maltodextrin 16, black rice 80, bean dregs 40, coix seed oil 8, gynostemma 3, bay leaf 2, glutinous rice vine 2, plowshare Grass 3, onion juice 15, ginger powder 8, nutritional additives 15;

[0019] The nutritional additive is made of the following raw materials by weight (catties): 50 enoki mushrooms, 6 camellia powder, 8 cheese powder, 5 cucumber seed powder, 5 dragon tooth lily powder, 6 grape seed powder, 4 maca powder, stevia Sugar 10, jujube vinegar 18, carrageenan 4, walnut oil 4;

[0020] The preparation method of described nutrient additive is: a, remove root and aging part of Flammulina velutipes, put into the water that contains 2% citric acid and soak for 15 minutes, pull out and drain and freeze-dry, put into jujube vinegar and infiltrate for 30 minutes Minutes,...

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PUM

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Abstract

A fried crisp broad bean and a preparing method thereof are disclosed. The fried crisp broad bean is prepared from following raw materials by weight: 280-320 parts of broad bean, 40-60 parts of lemon vinegar, 8-10 parts of fish roe, 8-12 parts of ghee, 6-8 parts of ovary and digestive glands of a crab, 12-15 parts of salted egg yolk, 12-16 parts of maltodextrin, 50-80 parts of black bean, 20-40 parts of bean dregs, 6-8 parts of coix seed oil, 2-3 parts of fiveleaf gynostemma, 1-2 parts of bay leaf, 1-2 parts of hirsute gonostegia herb with root, 2-3 parts of Japanese violet herb or root, 10-15 parts of onion juice, and 5-8 parts of minced fresh ginger and 10-15 parts of a nutrition additive. The fried crisp broad bean is golden yellow, rich in fragrance and crisp, and has taste rich in layered sense. The outer layer is rich in fragrance and delicious. The inner layer is sour, crisp, tasty, full in flavor, oily, greasy, and rich in nutrition. Traditional Chinese medicine components are also added, wherein the fiveleaf gynostemma is anticancer, anti-aging and capable of promoting digestion, and the hirsute gonostegia herb with root is capable of tonifying the spleen, removing food retention and improving healthcare value and is beneficial to human body health.

Description

technical field [0001] The invention relates to pastry-flavored broad beans and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Broad beans are beans that people often eat in daily life. Broad beans contain important components such as calcium, zinc, manganese, and phospholipids that regulate the brain and nervous tissue of broad beans. There are many eating methods of common broad beans, such as boiling, frying, frying, and peeling off the seed coat for cooking or soup after soaking; but these eating methods cannot meet people's growing needs. And improve, the demand for leisure food is increasing. In order to comply with the development trend of this leisure. The invention provides a leisure-flavor broad bean product which is convenient, quick, rich in taste, nutritious and healthy, and has broad market prospects. Contents of the invention [0003] The purpose of the present invention is to provide a ki...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/30A23L11/00
Inventor 王龙云
Owner 王龙云
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