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Manufacturing method for crisp-fried green soya bean

A technology of green beans and processing methods, which is applied in the direction of food preparation, application, food science, etc., can solve the problem that the edible value of green beans is not fully exerted, and achieves good effects, is conducive to widespread promotion, and is easy to operate.

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

Because there are few ways to eat green beans, the edible value of green beans has not been fully utilized in our country.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Use a concentrator to remove impurities from the green beans that need to be processed, and select green beans that meet the requirements and uniform particle size; soak the selected green beans in warm water, the water temperature is 35-38 ℃, and the soaking time is 20-24 hours. Weigh 3kg of garlic and 0.6kg of ginger, put them into 100kg of water, boil for 35 minutes at 100°C, then weigh 0.4kg of monosodium glutamate, 0.3kg of table salt, put them into water, stir them evenly to get the soup stock liquid for later use; Put the green beans into the above soup liquid to finish, the temperature is 98-100 ℃, and the time is 9-12 minutes; put the green beans quickly into the cold storage for quick freezing, the freezing temperature is ≤-20 ℃, and the freezing time is 50-60 Hours; turn on the fryer, put in an appropriate amount of edible oil, and then put the above-mentioned frozen green beans into a vacuum fryer for frying. The temperature of the fryer is 140-150 ℃, and the...

Embodiment 2

[0019] Use a concentrator to remove impurities from the green beans to be processed, and select green beans that meet the requirements and uniform particle size; completely soak the selected green beans in warm water, the water temperature is 28-32 ℃, and the soaking time is 17-19 hours; Weigh 2.5 kg of garlic and 0.5 kg of ginger, put them into 100kg of water, boil for 30 minutes at 100°C, then weigh 0.5kg of monosodium glutamate, 0.4kg of table salt, put them into water, stir them evenly, and get the soup liquid for later use; Put the final green beans into the above-mentioned soup stock liquid for finishing, the temperature is 95-100°C, and the time is 8-12 minutes; quickly put the green beans after finishing into the cold storage for quick freezing, the freezing temperature is ≤-20°C, and the freezing time is 46-12 minutes. 50 hours; turn on the fryer, put in an appropriate amount of edible oil, and then put the above-mentioned frozen green beans into the fryer for frying. ...

Embodiment 3

[0021] Use a concentrator to remove impurities from the green beans to be processed, and select green beans that meet the requirements and uniform particle size; completely soak the selected green beans in warm water, the water temperature is 28-32 ℃, and the soaking time is 17-19 hours; Weigh 3kg of garlic and 0.6kg of ginger, put them into 100kg of water, boil for 30 minutes at 100°C, then weigh 0.6kg of monosodium glutamate, 0.5kg of table salt, put them into water, stir them evenly to get the soup stock liquid for later use; Put green peas into the above-mentioned soup liquid to finish greening, the temperature is 95-100°C, and the time is 8-12 minutes; quickly put the green beans after greening into the cold storage for quick freezing, the freezing temperature is ≤18°C, and the freezing time is 46-50 hours ; Turn on the fryer, put in an appropriate amount of edible oil, and at the same time put the above-mentioned frozen green beans into the fryer for frying. The temperatu...

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PUM

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Abstract

The invention relates to a manufacturing method for crisp-fried green soya bean. The manufacturing method is characterized in that green soya bean is used as a raw material, and garlic, ginger, monosodium glutamate, salt, water and edible oil are used as accessorial materials and form seasonings; and steps consisting of careful choosing, soaking, enzyme deactivation, refrigeration, frying, blending with the seasonings, cooling and packaging are carried out to prepare the crisp-fried green soya bean. According to the invention, since frying equipment is employed to fry the green soya bean, the nutrients and the drug effect of the green soya bean are maintained and fragrance of the accessory materials are blended into the green soya bean; and thus, the prepared crisp-fried green soya bean has rich crisp-fried flavor and good taste. The method is reasonable and practical, is simple to operate, has good effect and can be conveniently and widely popularized.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing crispy green beans. Background technique [0002] Green beans are rich in unsaturated fatty acids and soybean phospholipids, which can maintain the elasticity of blood vessels, strengthen the brain and prevent the formation of fatty liver; green beans contain antioxidant components, and can also eliminate body inflammation. Daily green beans can provide the body with catechins and epidermal Catechins are two flavonoid antioxidants. When people get old, there will be more and more free radicals in the body. There is a positive correlation between free radicals and aging. The nutrients in green beans can resist diseases caused by free radicals, delay the speed of body aging, and have anti-inflammatory and antibacterial effects. Lima beans also contain two carotenoids: alpha-carotene and beta-carotene. Green beans also have anti-cancer effects: green beans are ...

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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