Seafood flavored puffed type broad beans controlling oil absorption rate and preparation method thereof
A seafood-flavored, oil-absorbing technology, which is applied in the field of seafood-flavored puffed broad beans and its preparation, can solve problems such as rickets, high water loss rate, and imbalance of calcium-phosphorus ratio, and achieve good digestion and absorption, strong mechanical strength, and reduced oil absorption rate effect
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[0017] A seafood-flavored puffed broad bean with controlled oil absorption, which is made of the following raw materials by weight:
[0018] Broad bean 280, scallop 6, dried sea rice 6, horseshoe juice 9, Laojun beard 1, Mao Liye 3, Bupleurum 2, palm oil appropriate amount, dried chili powder 5, ginger powder 3, salt 10, methyl cellulose Right amount, right amount of sorbitol, right amount of water.
[0019] The preparation method of the seafood-flavored puffed broad bean with controlled oil absorption rate includes the following steps:
[0020] (1) After removing impurities and washing the broad beans, place them in clean water and rehydrate for 40 hours. The ratio of soaking water to broad beans is 2:1, soak until there are no hard cores, and then place them in a sieve and vibrate up and down to remove surface impurities. Bright water: Put the rehydrated broad beans in hot water at 80℃ for pre-gelatinization for 8 minutes;
[0021] (2) Divide the black heads of broad beans, cut the...
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