Fried soybeans and manufacturing method thereof

A technology for frying soybeans and soybeans, which is applied to the field of frying soybeans and their preparation, can solve the problems of single taste, lack of health-preserving dietetic health care effects, unbalanced nutrition and the like, and achieves the effects of balanced and rich nutrition, enhanced health-care effects, and improved taste.

Inactive Publication Date: 2016-10-12
ANHUI HONGHUA FOOD
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing soybean processed foods all have the problems of single taste, unbalanced nutrition, need to be processed again when eating, and lack of health-preserving diet and health care effects

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0032] A kind of fried soybean is made of the following substances by weight:

[0033] 120 parts of soybeans, 22 parts of red dates, 6 parts of fresh oranges, 7 parts of strawberries, 5 parts of balsam pear flowers, 2 parts of additives, the additives are composed of the following parts by weight: 90 parts of brown sugar, 4 parts of monoglyceride laurate , 0.4 parts of maltol.

[0034] A preparation method of fried soybeans, comprising the steps of:

[0035] (1) Bean selection: Select high-quality soybeans with good color, full grain and round shape for use;

[0036] (2) Soaking beans: Soak the selected soybeans in clean water, keep the water temperature at 30-32°C, and soak for 6-7 hours;

[0037] (3) Boiled beans: Take out the soaked soybeans, put them in a steamer, and cook them in boiling water for 10-15 minutes until they are cooked;

[0038] (4) Cooling: Take out the cooked soybeans and put them into warm water at 50~55℃ immediately. The amount of warm water should be...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses fried soybeans. The fried soybeans are manufactured from soybeans, red dates, fresh oranges, strawberries, bitter gourd flowers and additives. The additives include brown sugar, monolaurin and maltol. The manufactured fried soybeans have the light flavor of red dates and abundant and balanced nutrition and has the food therapy effect on tonifying qi, replenishing blood, strengthening the spleen and stomach, achieving detoxication, checking dysentery, moistening the lung and promoting the secretion of saliva or body fluid, and is crisp in taste, complete in particle, bright in color and easy to digest. In addition, according to the manufacturing method, the technologies are reasonably matched, the soybean processing quality can be well ensured, and the method is suitable for large-batch industrialized production.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to fried soybeans and a preparation method thereof. Background technique [0002] Soybean protein contains more lysine and less methionine. In rural areas where plant foods are the main food, when eating soybean products, you should pay attention to using them with foods rich in methionine, such as grains such as rice and noodles, and egg foods such as chicken, duck, pigeon, and quail, which can increase the content of soybean protein. utilization rate. Eggs and beans are eaten together, and their nutritional value is comparable to that of meat protein. [0003] Soybeans contain a fatty substance called linoleic acid, which can promote children's neurodevelopment. Linoleic acid also has the effect of lowering blood cholesterol, so it is a good food for preventing high blood pressure, coronary heart disease, arteriosclerosis, etc. In addition, soybeans are also rich in ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/30A23L33/105
Inventor 舒亚舒红云
Owner ANHUI HONGHUA FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap