Preparation method of crisp broad beans

A production method and broad bean technology, which are applied in food science and other directions, can solve the problem of a large amount of faba bean debris falling, and achieve the effects of reducing the falling amount, crispy taste, and ensuring food safety.

Inactive Publication Date: 2018-03-06
QINGDAO JINLONGYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the traditional deep-fried broad beans, the broad beans are soaked and directly put into the oil pan for frying, then mixed with seasonings, and finally packaged directly. In this method, since the seasonings are mixed and packaged directly, the amount of broad bean crumbs in the finished package will drop. more

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Pretreatment: Select fresh and high-quality broad beans with uniform particles, wash them with clean water, place the washed broad beans in a cooking pot at 80°C for 5 minutes, until the broad beans swell, remove them, and put the swollen broad beans Cool in clean water, cut the broad bean head with a knife, and remove the shell without hurting the cotyledon of the broad bean;

[0032] (2) Taste: Put the shelled broad beans in a cooking pot at 115°C for 10 minutes, put in the ingredients, reduce the temperature of the cooking pot to 100°C, and cook for another 90 minutes until the broad beans are tasty, then take out the pot and let it cool to room temperature. The ingredients refer to: 1 kg of dried broad beans, 22 grams of salt, 10 grams of monosodium glutamate, 11 grams of pepper powder, 8 grams of chili powder, 6 grams of star anise, 9 grams of cinnamon, 10 grams of licorice, 12 grams of sesame oil, 13 grams of cumin gram;

[0033] (3) Freezing: Put the cooled ...

Embodiment 2

[0039] (1) Pretreatment: Select fresh and high-quality broad beans with uniform particles, wash them with clean water, place the washed broad beans in a cooking pot at 90°C for 3 minutes, until the broad beans swell, remove them, and put the swollen broad beans Cool in clean water, cut the broad bean head with a knife, and remove the shell without hurting the cotyledon of the broad bean;

[0040] (2) Taste: Put the shelled broad beans in a 130°C cooking pot and cook for 5 minutes, put in the ingredients, reduce the temperature of the cooking pot to 100°C, and cook for another 60 minutes until the broad beans are tasty. The ingredients refer to: 1 kg of dried broad beans, 22 grams of salt, 10 grams of monosodium glutamate, 11 grams of pepper powder, 8 grams of chili powder, 6 grams of star anise, 9 grams of cinnamon, 10 grams of licorice, 12 grams of sesame oil, 13 grams of cumin gram;

[0041] (3) Freezing: Put the cooled broad beans into a freezer at -25°C for 10 hours; carr...

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PUM

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Abstract

The invention discloses a preparation method of crisp broad beans. The method includes the following steps: (1) pretreatment; (2) flavoring; (3) freezing; (4) frying; (5) slurry coating; (6) residue sieving; and (7) detection. The processing method of the present invention can reduce the drop amount of broad bean crumbs during the packaging of broad bean finished products after residue sieving treatment.

Description

technical field [0001] The invention relates to the technical field of broad bean processing, in particular to a method for making crispy broad beans. Background technique [0002] Broad beans contain protein, carbohydrates, crude fiber, phospholipids, choline, vitamin B1, vitamin B2, niacin, and calcium, iron, phosphorus, potassium and other minerals, especially phosphorus and potassium. It has the effect of treating spleen and stomach disorders, edema and other diseases. It can be eaten by ordinary people, especially the elderly, students during exams, mental workers, high cholesterol, and constipation. There are usually two processing methods for broad beans, boiled processing method and deep-fried processing method. Because the boiled processing method usually makes the broad beans taste bad, most people choose the deep-fried processing method. Deep-fried broad beans are more crispy and taste better. Moreover, the crude fiber contained in the fried broad bean skin can r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L25/00A23L5/20
CPCA23L5/11A23L5/20A23L25/25
Inventor 仇胜强
Owner QINGDAO JINLONGYI FOOD
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