Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for producing fried broad beans by natural drying and low-temperature frying

A technology of natural drying and low-temperature frying, which is applied in food science and other directions, can solve the problems of easy connection and falling off of seed coat and red coat, loss of nutrients in broad beans, and loss of nutrients in broad beans. It is easy to digest and absorb, not easy to get angry, and has low hardness Effect

Inactive Publication Date: 2019-02-05
RUSHAN JINGUO PEANUT PROD
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If it is fried at 180~200℃ for 2~2.5 minutes, the high oil temperature will easily cause some nutrients in broad beans to be lost, and the red coat of the seed coat in the product is easy to pick off, and the product has not been treated with oil. High oil content, easy to cause loss of various nutrients
[0005] (2) High-temperature frying technology after peeling: Dry the peeled broad beans naturally and put them into the fryer. The oil temperature is controlled at 180-200°C, and the frying time is controlled at 6-8 minutes. This method is used throughout the production process. Although the cooking time is not long, due to the high oil temperature, various nutrients in broad beans will be lost

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 1

[0023] The large grains of broad bean raw materials enter the soaking pot through the destoner and conveyor belt, soak for 3-5 minutes, and the water temperature is 85-95°C; the broad beans soaked in the soaking pot are directly sent to the peeling machine for peeling; after peeling, they are manually picked out by the conveyor belt. Buds and unskinned grains; put the selected peeled raw kernels into the drying belt to dry, the temperature of the drying workshop is controlled at 26--30 ℃, the humidity is 30-40%, and dried for 3 hours; the peeled broad beans Take it out of the cold storage, pour it directly into the fryer, and fry until the broad beans are colored. The oil temperature is controlled at 130--150°C, and the frying time is 9-11 minutes; Oil for 1--1.5 minutes; remove unqualified products (damaged, half-grained, long-sprouted, etc.); the selected finished products are put into packaging, weighed, sealed, boxed, and then put into the finished product warehouse after b...

Embodiment 2

[0025] The medium grains of the broad bean raw materials enter the soaking pot through the destoner and the conveyor belt, soak for 3-4 minutes, and the water temperature is 85-90°C; the broad beans soaked in the soaking pot are directly sent to the skinning machine for peeling; grains, bud grains, and grains that have not been removed; put the selected peeled raw kernels into the drying belt to dry, the temperature of the drying workshop is controlled at 26--30 ℃, the humidity is 30-40%, and dried for 3 hours; The peeled broad beans are taken from the cold storage, poured directly into the fryer, and fried until the broad beans are colored. The oil temperature is controlled at 130--150°C, and the frying time is 9-11 minutes; the fried broad beans are directly poured into the oil machine. Rotate the oil for 1--1.5 minutes; remove unqualified products (damaged, half-grained, long-sprouted, etc.); after metal detection, the selected finished products are packed, weighed, sealed, ...

Embodiment 3

[0027] The small broad bean raw materials enter the soaking pot through the de-stoner and conveyor belt, soak for 2-3 minutes, and the water temperature is 80-90°C; the broad beans soaked in the soaking pot are directly sent to the peeling machine for peeling; after peeling, they are manually picked out by the conveyor belt. Buds and unskinned grains; put the selected peeled raw kernels into the drying belt to dry, the temperature of the drying workshop is controlled at 26--30 ℃, the humidity is 30-40%, and dried for 3 hours; the peeled broad beans Take it out of the cold storage, pour it directly into the fryer, and fry until the broad beans are colored. The oil temperature is controlled at 130--150°C, and the frying time is 8-10 minutes; Oil for 1--1.5 minutes; remove unqualified products (damaged, half-grained, long-sprouted, etc.); the selected finished products are put into packaging, weighed, sealed, boxed, and then put into the finished product warehouse after being seal...

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 a method for producing fried broad beans by natural drying and low-temperature frying. The method comprises the following steps: acceptance inspection, picking, soaking, shelling, sorting, natural drying, frying, oil draining and cooling, clinker picking, metal detection, weighing package, boxing and warehousing of finished products. In the frying process, the weight of thecomponent, namely broad beans, is 100 percent. The fried broad beans produced by the natural drying and low-temperature frying have abundant nutrition and are convenient for human bodies to digest and absorb; the fried broad beans have the advantages of less nutrient loss of the broad beans, good crispness, low hardness, good mouthfeel, capability of meeting the demands of vast consumers and broad market prospect.

Description

technical field [0001] The invention relates to a production process of broad bean fried food, in particular to a method for naturally drying and low-temperature frying to produce fried broad beans. Background technique [0002] Deep-fried broad beans are a long-standing method of processing broad beans in our country. The ancient tradition makes the broad beans processed by this method also have a long-lasting fragrance. In recent years, with the improvement of people's living standards, the demand for these products is also increasing, and the standard of taste requirements is also getting higher and higher. [0003] With the continuous improvement of the production process, the taste of fried broad beans is becoming more and more rich. This industry is also moving forward steadily and gradually developed. It is the inevitable product that people choose in terms of food after their material life is extremely rich. It is a kind of enjoyment food. The currently used fried ...

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
IPC IPC(8): A23L11/00A23L5/10
CPCA23L5/10A23L5/11A23L11/01
Inventor 孙玉鼎宋文宗
Owner RUSHAN JINGUO PEANUT PROD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com