An old vinegar broad bean

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

Active Publication Date: 2018-04-20
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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  • An old 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 invention discloses an old vinegar broad bean, which comprises the following raw materials in parts by weight: 100 parts of broad beans, 15-22 parts of syrup, 4-6 parts of mixed powder, and 4-6 parts of mature vinegar. The present invention makes the broad beans have caramel color and more mellow taste through the selection and proportioning of the raw materials of the syrup; through the control of the frying temperature and time, cooling in cold oil immediately after frying, the taste of the broad beans is crisper. Through the ratio of citric acid, malic acid and tartaric acid, the sourness of broad beans obtained in old vinegar can meet the requirements, produce a sour taste, complement each other with the sense of smell produced by mature vinegar, and meet the requirements of acidity in both smell and taste. Compared with the prior art, in the present invention, through the proportioning of broad beans, syrup, mixed powder and mature vinegar, the obtained mature broad beans have both the mellow aroma of mature vinegar and the sour-sweet taste can meet the requirements and meet the requirements. Now people's demand for taste.

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 Patents(China)
IPC IPC(8): A23L11/00A23L29/30A23L27/10A23L27/26A23L27/20A23L5/10
Inventor 朱慧敏牛朝峰束天锋
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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