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Salty-based badam

A baked and salty technology, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, functions of food ingredients, etc., can solve problems such as single taste, achieve long aftertaste, expand connotation, and prevent arteriosclerosis Effect

Inactive Publication Date: 2017-02-08
DONGXING YICHENG FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing almonds on the market have a single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of salt-baked almond of the present embodiment is made of the raw materials in the following proportions by weight: 300 parts of almonds, 20 parts of salty sauce, 15 parts of edible salt parts, 25 parts of white granulated sugar, 10 parts of edible spices; the almonds are fresh almonds; 1 serving. Its specific production steps are as follows:

[0015] a. Raw material processing: select 300 parts of fresh almond wood, wash it, put it into a casserole, pour 200 parts of water into the casserole, then add 25 parts of white sugar, 15 parts of edible salt, stir well, open the medium Heat until the water is boiled dry, so that the syrup is wrapped on the almond;

[0016] b. Pickling: put the processed almond into a plate, add 10 parts of edible spices, 20 parts of salty sauce, stir well, and marinate for 2 hours;

[0017] c. Frying: Put the marinated almonds into a cold oil pan, turn on medium heat, fry until golden brown and remove;

[0018] d. Disperse the fire: ...

Embodiment 2

[0020] A kind of salt-baked almond of the present embodiment is made of the raw materials in the following proportions by weight: 250 parts of almonds, 15 parts of salty sauce, 10 parts of edible salt 20 parts, 20 parts of white sugar, 8 parts of edible spices; the almonds are fresh almonds; 1 serving. Its specific production steps are as follows:

[0021] a. Raw material processing: select 250 parts of fresh almonds, wash them, put them in a casserole, pour 200 parts of water into the casserole, then add 20 parts of white sugar, 10 parts of edible salt, stir evenly, open the medium Heat until the water is boiled dry, so that the syrup is wrapped on the almond;

[0022] b. Pickling: Put the processed almond into a plate, add 8 parts of edible spices, 15 parts of salty sauce, stir well, and marinate for 2 hours;

[0023] c. Frying: Put the marinated almonds into a cold oil pan, turn on medium heat, fry until golden brown and remove;

[0024] d. Disperse the fire: put the fr...

Embodiment 3

[0026] A kind of salt-baked almond of the present embodiment is made of the raw materials in the following proportions by weight: 350 parts of almonds, 25 parts of salty sauce, 20 parts of edible salt parts, 30 parts of white granulated sugar, 12 parts of food spices; the almonds are fresh almonds; 1 serving. Its specific production steps are as follows:

[0027] a. Raw material processing: select 350 parts of fresh almonds, wash them, put them in a casserole, pour 200 parts of water into the casserole, then add 30 parts of white sugar, 20 parts of edible salt, stir well, open the medium Heat until the water is boiled dry, so that the syrup is wrapped on the almond;

[0028] b. Pickling: Put the treated almond into a plate, add 12 parts of edible spices, 25 parts of salty sauce, stir well, and marinate for 2 hours;

[0029] c. Frying: Put the marinated almonds into a cold oil pan, turn on medium heat, fry until golden brown and remove;

[0030] d. Disperse the fire: put th...

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PUM

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Abstract

The invention discloses salty-based badam, and belongs to the food field. The salty-based badam is made from the following raw materials, according to a weight part ratio, 250-350 parts of badam, 15-25 parts of salted sauce, 10-20 parts of salt, 20-30 parts of white granulated sugar, and 8-12 parts of edible flavor, wherein the badam is fresh badam, and the edible flavor is made from the following raw materials, according to a weight part ratio, 5 parts of monosodium glutamate, 1 part of flour, 1 part of light soy sauce, and 1 part of soy. The salty-based badam is made through raw material treatment, preserving, frying and cooling. According to the salty-based badam, limits of traditional ingredients of badam are broken and contents of badam are enlarged. The efficacy of preventing arteriosclerosis, cardiovascular diseases, cerebral stroke and heart diseases is kept, and the salty-based badam tastes salty and fragrant and can increase the appetite and open the orifices. The salty-based badam is low in grease and special in taste, tastes crispy, and provides long aftertaste.

Description

technical field [0001] The invention relates to the field of food, in particular to a salt-baked almond. Background technique [0002] Almond, also known as almond. It is a popular nut grown all over the world. Almond is explained academically and originated in Hindi. In China, many people confuse almonds with almonds, but in fact almonds and almonds are two different nuts. Almond is the kernel of almond, almond is the kernel of apricot, and almond and apricot are two different plants botanically. The nutritional value of almond is very high, and its nutrition is six times higher than that of beef of the same weight. Almond is a nutrient-dense healthy snack that contains protein, dietary fiber, and vitamin E. It is more nutritious than other tree nuts and does not contain cholesterol. It is accepted and loved by consumers in China. However, the existing almonds on the market have a single taste. Contents of the invention [0003] In order to solve the above-mentioned...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/326A23V2200/32A23V2200/322
Inventor 柯志雄
Owner DONGXING YICHENG FOOD DEV
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