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Seasoned viciafaba L.

A uniform mixing technology for broad beans, which is applied in the field of seasoned broad beans, can solve the problem of uncharacteristic broad bean flavor, and achieve the effects of not easy to absorb water, long food shelf life, and good flavor

Pending Publication Date: 2020-03-27
当阳市雅香源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a seasoning broad bean, which solves the problem that the flavor of the broad bean food in the prior art has no characteristics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A seasoning broad bean, comprising the following processing steps:

[0025] S1 Mix 1Kg of cornstarch, 1Kg of glutinous rice flour and 0.3Kg of baking powder evenly, mix them into the sliced, soaked for 18 hours, remove and drain the dried chili, the water content of the dried chili after rehydration is 52.8%, mix well Then deep-fry for 6 minutes until crispy, then remove and drain to get crispy chili;

[0026] S2 Sliced ​​0.5Kg of ginger, 0.5Kg of fresh garlic and 0.1Kg of onion, deep-fried at 120°C for 3 minutes until burnt yellow, and took out the seasoning oil for later use;

[0027] S3 Add 0.5Kg pepper, 0.5Kg cumin, 0.1Kg Chinese prickly ash, 0.3Kg dried garlic, 0.1Kg dried ginger powder to 140°C hot oil, stir well and set aside;

[0028] S4 Add the seasoning oil obtained in S2 to the obtained product in S3, stir evenly, pour into the fried broad beans, stir again for 10 seconds, remove and set aside;

[0029] In S5, the chili crisps obtained in S1 are evenly mixe...

Embodiment 2

[0031] A seasoning broad bean, comprising the following processing steps:

[0032] S1 Mix 1.5Kg of cornstarch, 1.5Kg of glutinous rice flour and 0.5Kg of baking powder evenly, and mix them into the dried chilli segments that are cut into sections, soaked for 20 hours, and drained. The water content of the dried chilli segments is 50.1% after rehydration. Mix well and fry for 7 minutes until crispy, then remove and drain to get crispy chili;

[0033] S2 Sliced ​​0.8Kg of ginger, 0.8Kg of fresh garlic and 0.3Kg of onion, deep-fried at 130°C for 5 minutes until burnt yellow, and took out the seasoning oil for later use;

[0034] S3 Add 0.8Kg pepper, 0.8Kg cumin, 0.2Kg Chinese prickly ash, 0.2Kg dried garlic, 0.2Kg dried ginger powder into hot oil at 150°C, stir evenly and set aside;

[0035] S4 Add the seasoning oil obtained in S2 to the obtained product in S3, stir evenly, pour into the fried broad beans, stir again for 20 seconds, remove and set aside;

[0036] In S5, the chi...

Embodiment 3

[0038] A seasoning broad bean, comprising the following processing steps:

[0039] S1 Mix 2Kg of cornstarch, 2Kg of glutinous rice flour and 0.6Kg of baking powder evenly, mix them into the sliced, soaked for 24 hours, remove and drain the dried chili, the water content of the dried chili after rehydration is 49.5%, mix well Then deep-fry for 8 minutes until crispy, then remove and drain to get crispy chili;

[0040] S2 Sliced ​​1Kg of ginger, 1Kg of fresh garlic and 0.5Kg of onion, deep-fried at 140°C for 6 minutes until burnt yellow, and took out the seasoning oil for later use;

[0041] S3 Add 1Kg chili, 1Kg cumin, 0.3Kg prickly ash, 0.3Kg dried garlic, 0.3Kg dried ginger powder to 160°C hot oil, stir evenly and set aside;

[0042] S4 Add the seasoning oil obtained in S2 to the obtained product in S3, stir evenly, pour into the fried broad beans, stir again for 30 seconds, remove and set aside;

[0043] In S5, the chili crisps obtained in S1 are evenly mixed into the obta...

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PUM

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Abstract

The invention relates to seasoned viciafaba L.. The seasoned viciafaba L. is processed through the technologies of making auxiliary materials in multiple steps, performing oil immersion, performing material blending and the like. The seasoned viciafaba L. is different from coated products in the market, various ingredients and components of the viciafaba L. generate new flavor chemical reactions,and besides, high-thickness coatings are not needed on the surfaces of the viciafaba L., so that in the storage process, the seasoned viciafaba L. cannot be deteriorated due to water absorption, and the seasoned viciafaba L. has long shelf life ( the shelf life is prolonged to 15-18 months from 8 months).

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a seasoning broad bean. Background technique [0002] Frying can bring good flavor to food and prolong the shelf life of food. It is a common food processing method. [0003] Broad bean (scientific name: Viciafaba L.), aliased as Nandou, Hudou, etc., belongs to Fabaceae, Pisum, and is an annual or perennial herbaceous plant. Broad beans are the third most important winter food bean crop in the world. The nutritional value of broad beans is high, and its protein content is 25%-35%. Broad beans are also rich in sugars, minerals, vitamins, calcium and iron. In addition, as a nitrogen-fixing crop, broad bean can convert molecular nitrogen in nature into nitrogen compounds and increase soil nitrogen content. According to Song "Taiping Yulan" records, broad beans were introduced to the Central Plains from the Western Regions by Zhang Qian in the Western Han Dynasty. Broad ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/10A23L27/00A23L5/10
CPCA23L11/01A23L27/10A23L27/00A23L5/11
Inventor 杨绪红
Owner 当阳市雅香源食品有限公司
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