Chinese chestnut-flavor instant crisp beans and making method thereof
A production method and technology of chestnut, applied in baked food, food science, food ingredients, etc., can solve the problems of undiscovered chestnut-flavored ready-to-eat crispy bean products, such as public records and reports, so as to improve human immunity, taste sweet and fragrant thick effect
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Embodiment 1
[0017] A chestnut-flavored ready-to-eat crispy bean. The mass ratio of raw materials used for making the crispy bean is: 500 parts of wheat flour, 60 parts of shelled chestnuts, 20 parts of peeled roasted sesame seeds, 60 parts of white sugar powder, 10 parts of olive oil, 2 parts of eggs, 2 parts of salt, 8 parts of honey.
[0018] The preparation method of the described chestnut-flavored instant crisp beans comprises the following preparation steps:
[0019] (1) Roast the shelled chestnuts with proportioning weight at a temperature of 120-150°C, soak them in water for 24 hours, steam them until they are rotten, air them in the air and cool them down to 4-6°C, then mash them and extrude them into puree, and wait for 80-60°C 100-mesh filter, add proportioned eggs, olive oil and appropriate amount of water and stir into a paste to obtain chestnut paste, set aside; grind the proportioned weight of peeled roasted sesame seeds and white sugar powder, add salt and honey and stir ev...
Embodiment 2
[0023] A chestnut-flavored ready-to-eat crispy bean, the mass ratio of raw materials used for making the crispy bean is: 500 parts of wheat flour, 90 parts of shelled chestnuts, 15 parts of peeled roasted sesame seeds, 55 parts of white sugar powder, 8 parts of olive oil, 1.5 parts of eggs, 1.5 parts of salt, 6 parts of honey.
[0024] The preparation method of the described chestnut-flavored instant crisp beans comprises the following preparation steps:
[0025] (1) Roast the shelled chestnuts with proportioning weight at a temperature of 120-150°C, soak them in water for 24 hours, steam them until they are rotten, air them in the air and cool them down to 4-6°C, then mash them and extrude them into puree, and wait for 80-60°C 100-mesh filter, add proportioned eggs, olive oil and appropriate amount of water and stir into a paste to obtain chestnut paste, set aside; grind the proportioned weight of peeled roasted sesame seeds and white sugar powder, add salt and honey and stir...
Embodiment 3
[0029] A chestnut-flavored ready-to-eat crispy bean. The mass ratio of raw materials used for making the crispy bean is: 500 parts of wheat flour, 100 parts of shelled chestnuts, 10 parts of peeled roasted sesame seeds, 50 parts of white sugar powder, 6 parts of olive oil, 1 part of egg, 1 part of salt, 5 parts of honey.
[0030] The preparation method of the described chestnut-flavored instant crisp beans comprises the following preparation steps:
[0031] (1) Roast the shelled chestnuts with proportioning weight at a temperature of 120-150°C, soak them in water for 24 hours, steam them until they are rotten, air them in the air and cool them down to 4-6°C, then mash them and extrude them into puree, and wait for 80-60°C 100-mesh filter, add proportioned eggs, olive oil and appropriate amount of water and stir into a paste to obtain chestnut paste, set aside; grind the proportioned weight of peeled roasted sesame seeds and white sugar powder, add salt and honey and stir evenl...
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