Manufacturing method for multi-flavor broad bean

A production method, broad bean technology, applied in food preparation, application, food science, etc., can solve the problems of single taste and difficulty in meeting different taste needs of mass consumers, achieve good health care effect, friendly production environment, and increase taste varieties Effect

Inactive Publication Date: 2015-08-12
董海伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the traditional methods about broad beans have a single taste, which is difficult to meet the different taste needs of mass consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] This embodiment includes four process steps of batching, hanging paste, oiling and cooling packaging:

[0013] (1) Ingredients: Take 100 parts of water, 2 parts of fresh ginger, 2 parts of salt, 2 parts of tea leaves, 0.1 part of dried chili, 0.5 part of Chinese prickly ash, 0.5 part of mint leaves, 1 part of alcohol, 1 part of sugar, mix the raw materials with water evenly Heating to 45-50 ℃, standing and impregnating for 20 hours, filtering to get the impregnation solution, all in weight ratio;

[0014] (2) Hanging batter: Take 100 parts by weight of the soaking liquid, add 10 parts of flour and 3 parts of fresh eggs and mix evenly to make a thin batter. Spray the thin batter evenly on the outer skin of the broad beans by spraying until the surface of the broad beans cannot be seen;

[0015] (3) Over-oiling: take edible oil and heat it to 80 ℃, fry the broad beans with batter for 10 minutes and take out the dripping oil;

[0016] (4) Cooling packaging: Cool the Liy...

Embodiment 2

[0018] The technique of this embodiment comprises four process steps of batching, hanging paste, oiling and cooling packaging:

[0019] (1) Ingredients: Take 100 parts of water, 2 parts of fresh ginger, 2 parts of salt, 0.5 parts of tea leaves, 0.5 parts of dried chili, 0.2 parts of Zanthoxylum bungeanum, 1 part of mint leaves, 1 part of alcohol, 1 part of white sugar, mix all raw materials with water Evenly heat to 45-50 ℃, stand and soak for 10 hours, filter to get the soaking liquid;

[0020] (2) Hanging batter: take 100 parts by weight of the soaking liquid, add 15 parts of flour and 5 parts of fresh eggs and mix evenly to make a thin batter, and use the dipping method to evenly dip the thin batter on the outer skin of the broad beans until the surface of the broad beans cannot be seen;

[0021] (3) Over-oiling: Heat soybean oil to 90°C, fry the battered broad beans for 3 minutes, and take out the oil;

[0022] (4) Cooling packaging: Cool the Liyou broad beans to room tem...

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PUM

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Abstract

The invention belongs to the technical field of food processing methods and relates to a manufacturing method for multi-flavor broad bean, wherein the manufacturing method can realize batch production of multi-flavor broad bean. The manufacturing method comprises four steps, i.e., batching, coating, hot oil soaking and cooling. The method comprises the concrete steps: mixing water, fresh ginger, salt, tea, dried capsicum, Chinese prickly ash, mint leaves, spirit and white sugar according to a certain proportion and then carrying out heating and standing; then carrying out filtering, stirring the obtained pickling liquid, flour and eggs to prepare batter and uniformly coating the external skin of broad bean with the batter in a spraying or dipping manner so as to obtain batter-coated broad bean; heating the batter-coated broad bean with edible oil; and successively carrying out oil drainage, cooling and packaging so as to obtain the multi-flavor broad bean. The manufacturing method is simple; the multi-flavor broad bean has good taste, rich nutrients, good health care effect and low production cost; the method is practical and convenient; and a production environment is friendly.

Description

technical field [0001] The invention relates to a food production process, in particular to a production method of multi-flavor broad beans. Background technique [0002] Broad beans contain calcium, zinc, manganese, phospholipids and rich cholelithine, which has a brain-building effect of enhancing memory. Calcium in broad beans is conducive to the absorption and calcification of calcium by bones, and can promote the growth and development of human bones. Broad beans are rich in protein and do not contain cholesterol, which can improve the nutritional value of food and prevent cardiovascular diseases. The vitamin C in broad beans can delay arteriosclerosis, and the dietary fiber in broad bean skin can lower cholesterol and promote intestinal peristalsis. Broad beans are also one of the anti-cancer foods, which can prevent intestinal cancer. However, most of the traditional methods about broad beans have a single taste, which is difficult to meet the different taste needs...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 董海伟
Owner 董海伟
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