Deep-fried sesame leaves and preparation method thereof

A technology of sesame leaves and sesame, which is applied in the field of fried sesame leaves and its preparation, can solve the problems that sesame leaves are not easy to preserve and unfavorable for instant eating, and achieve the effects of good taste, short frying time and easy preservation

Pending Publication Date: 2019-07-30
赵冬梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fresh sesame leaves can be directly fried or eaten cold after being picked and blanched, but sesame leaves that are only blanched are not easy to preserve; in order to preserve sesame leaves for a long time while retaining their nutrients as much as

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

[0025] The fried sesame leaves described in this embodiment include dried sesame leaves, marinades, sesame seeds, seasonings and batter, wherein the batter includes the following raw materials by weight: 3 parts cornstarch, 2 parts starch, 1 part flour, and eggs 5 parts, 1 part of crispy fried powder, 0.1 part of custard powder and 200 parts of purified water. The powder in the batter is sequentially added to purified water, mixed and stirred evenly to obtain a thin paste. The weight ratio of the dried sesame leaves to the batter powder is 1:1. The marinade includes thirteen spices, sugar, salt, chicken essence and edible oil, and its weight ratio is 1:1:1:1:1. During the preparation of the marinade, a little can be added to the mixed marinade. Purity is followed by loosening the seasoning to facilitate the marinating of the marinade.

[0026] The above ingredients are operated in the following steps in the preparation of fried sesame leaves:

[0027] 1) Wash, p...

Example Embodiment

[0033] Example 2

[0034] The fried sesame leaves described in this embodiment include dried sesame leaves, marinades, sesame seeds, seasonings and batter, wherein the batter includes the following raw materials by weight: 5 parts of cornstarch, 3 parts of starch, 2 parts of flour, and eggs 8 parts, 1.5 parts of crispy fried powder, 0.2 parts of custard powder, and 250 parts of purified water. The powder in the batter is sequentially added to purified water, mixed and stirred evenly to obtain a thin paste. The weight ratio of the dried sesame leaves to the batter powder is 1:1. The marinade includes thirteen spices, sugar, salt, chicken essence and edible oil, and its weight ratio is 1:1:1:1:1. During the preparation of the marinade, a little can be added to the mixed marinade. Purity is followed by loosening the seasoning to facilitate the pickling of the pickling material. In this embodiment, the dried sesame leaves can be sprinkled with a little chili powder after being pickl...

Example Embodiment

[0043] Example 3

[0044] The fried sesame leaves described in this embodiment include dried sesame leaves, marinades, sesame seeds, seasonings and batter, wherein the batter includes the following raw materials by weight: 6 parts of cornstarch, 5 parts of starch, 3 parts of flour, and eggs 12 parts, 3 parts of crispy fried powder, 0.3 parts of custard powder and 300 parts of purified water. The powder in the batter is added to purified water in sequence, mixed and stirred evenly to obtain a thin paste. The weight ratio of the dried sesame leaves to the batter powder is 1:1. The marinade includes thirteen spices, sugar, salt, chicken essence and edible oil, and its weight ratio is 1:1:1:1:1. During the preparation of the marinade, a little can be added to the mixed marinade. Purity is followed by loosening the seasoning to facilitate the pickling of the pickling material. In this embodiment, the dried sesame leaves can be sprinkled with a little chili powder after being pickled ...

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PUM

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Abstract

The invention discloses deep-fried sesame leaves and a preparation method thereof. The deep-fried sesame leaves comprise dry sesame leaves, a pickling material, sesame, seasonings and flour paste, wherein the weight ratio of the dry sesame leaves to powder in the flour paste is 1:(0.9-1.2), and the flour paste comprises, by weight, 3-6 parts of raw flour, 2-5 parts of starch, 1-3 parts of flour, 5-12 parts of eggs, 1-3 parts of crispy frying powder, 0.1-0.3 part of custard powder and 200-300 parts of purified water. According to the deep-fried sesame leaves and the preparation method thereof,the sesame leaves are made into instant snacks, and the deep-fried sesame leaves can be eaten immediately after being taken. Meanwhile, the deep-fried sesame leaves are prepared completely manually, the preparation process is simple, and finished products have various tastes.

Description

technical field [0001] The invention belongs to the technical field of fried pasta, and in particular relates to fried sesame leaves and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, more and more people pay attention to food therapy and health preservation. Sesame leaves are rich in fat and protein, as well as carbohydrates, vitamin A, vitamin E, lecithin, calcium, iron, magnesium and other nutrients. Therefore, Sesame leaf products are more and more popular. [0003] Fresh sesame leaves can be directly fried or eaten cold after being picked and blanched, but sesame leaves that are only blanched are not easy to preserve; in order to preserve sesame leaves for a long time while retaining their nutrients as much as possible, The existing way of preserving sesame leaves for a long time mostly adopts drying them completely, and then soaking them before use, but this way needs to be processed for a long time befor...

Claims

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Application Information

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IPC IPC(8): A23L19/00
CPCA23L19/05
Inventor 赵冬梅
Owner 赵冬梅
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