Mature vinegar broad bean

A technology of old vinegar broad beans and syrup, which is applied in the field of snack food and can solve the problems of not being recognized by the market

Active Publication Date: 2015-12-23
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of traditional processing and production of broad beans is also less and less recognized by the market because it is not suitable for the consumption habits of children, the elderly and modern health-preserving people

Method used

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  • Mature vinegar broad bean
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  • Mature vinegar broad bean

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] An old vinegar broad bean, comprising the following raw materials in parts by weight:

[0044]

[0045] The broad beans are soaked (the broad beans need to be soaked for 56 hours in winter and 48 hours in summer), and the opening ratio reaches more than 98%, and the opening size is moderate, then fried, and then used after deoiling.

[0046] The syrup comprises the following raw materials in parts by weight: 45 parts of water, 30 parts of white sugar, 10 parts of brown sugar and 15 parts of malt syrup.

[0047] Described mixed powder comprises the raw material of following weight portion:

[0048] 210 parts of edible salt, 60 parts of white sugar, 45 parts of monosodium glutamate, 90 parts of maltodextrin, 24 parts of vinegar powder, 15 parts of pepper powder, 3 parts of black pepper powder, 10 parts of star anise powder, 3 parts of cinnamon powder, 9 parts of beef essence , 7 servings of chicken essence. 2 parts of citric acid, 2 parts of malic acid, 3 parts of ta...

Embodiment 2

[0056] An old vinegar broad bean, comprising the following raw materials in parts by weight:

[0057]

[0058] The broad beans are soaked (the broad beans need to be soaked for 56 hours in winter and 48 hours in summer), and the opening ratio reaches more than 98%, and the opening size is moderate, then fried, and then used after deoiling.

[0059] The syrup comprises the following raw materials in parts by weight: 40 parts of water and 60 parts of caramel.

[0060] Described mixed powder comprises the raw material of following weight portion:

[0061] 200 parts of edible salt, 59 parts of white sugar, 42 parts of monosodium glutamate, 80 parts of maltodextrin, 20 parts of vinegar powder, 10 parts of pepper powder, 2 parts of black pepper powder, 7 parts of star anise powder, 2 parts of cinnamon powder, 7 parts of beef essence , 6 parts of chicken essence, 2 parts of citric acid, 2.5 parts of malic acid, 2.8 parts of tartaric acid.

[0062] The preparation method of descr...

Embodiment 3

[0069] An old vinegar broad bean, comprising the following raw materials in parts by weight:

[0070]

[0071] The broad beans are soaked for 56 hours in winter and 48 hours in summer, the opening ratio reaches more than 98%, the opening size is moderate, then fried, and then used after deoiling.

[0072] The syrup comprises the following raw materials in parts by weight: 40 parts of water, 30 parts of white granulated sugar, 20 parts of brown sugar and 10 parts of malt syrup.

[0073] Described mixed powder comprises the raw material of following weight portion:

[0074] 220 parts of edible salt, 68 parts of white sugar, 48 parts of monosodium glutamate, 90 parts of maltodextrin, 27 parts of vinegar powder, 14 parts of pepper powder, 2 parts of black pepper powder, 12 parts of star anise powder, 3 parts of cinnamon powder, 10 parts of beef essence , 8 parts of chicken essence, 3 parts of citric acid, 3 parts of malic acid, 3 parts of tartaric acid.

[0075] The preparati...

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PUM

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Abstract

The present invention discloses a mature vinegar broad bean which includes the following raw materials in parts by weight: 100 parts of broad beans, 15-22 parts of sugar syrup, 4-6 parts of mixed powder materials, and 4-6 parts of mature vinegar. By selecting and matching raw materials of sugar syrup, the broad beans have caramel color and luster, and more mellow taste; by controlling oil-frying temperature and time, the oil-fried broad beans are instantly cooled in cooled oil and are subjected to other operations, and thus the broad beans have crisper tastes.; and by matching citric acids, malic acids and tartaric acids at a ratio, the obtained sour taste of the mature vinegar can meet the requirements, the produced sour taste can supplement with the smell produced by mature vinegar, and thus the sour taste of the broad bean reaches the sour degree requirements in both sense of smell and taste. Compared with the prior art, by matching the broad beans, sugar syrup, mixed powder materials and mature vinegar at a ratio, the prepared mature vinegar broad bean has a mellow fragrance of mature vinegar, has a sour and sweet taste to meet the requirements, and meets the mouthfeel needs of people for nowadays.

Description

technical field [0001] The invention relates to the field of leisure food, in particular to a kind of old vinegar broad bean. Background technique [0002] The carbohydrate content in broad beans is 47% to 60%, containing 8 kinds of essential amino acids, especially rich in lysine, which is an essential amino acid for the human body, can promote human development, enhance immune function, and improve central nervous system function; at the same time, broad beans are rich in vitamin C, dietary fiber and various trace elements, have high nutritional value, and are excellent ingredients for leisure snacks. [0003] Broad beans can be made into various snack foods. Fried broad beans are loved by the public because of their crispy and sweet taste, high quality and low price, and easy to carry. At present, broad beans with various flavors are available on the market, including spicy, beef, and five-spice flavors. [0004] In recent years, with the rise of the e-commerce industry...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/09A23L1/221A23L1/231A23L1/226A23L1/01A23L11/00
Inventor 朱慧敏牛朝峰束天锋
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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