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Improved preparation method of deep-fried green beans
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A modification technology of green beans, which is applied in the field of food processing, can solve the problems of high peeling rate, unsatisfactory crispness and high peeling rate of fried green beans, and achieve the effects of increasing the uniformity of taste, improving the peeling rate, and reducing the peeling rate
Active Publication Date: 2020-09-04
盐津铺子食品股份有限公司
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Problems solved by technology
[0005] In order to solve the technical problems such as the high peeling rate of the existing fried green beans preparation method; the present invention provides a kind of fried green beans preparation method, aiming at reducing the peeling rate and improving crispness
[0006] In order to solve the problems of high peeling rate and unsatisfactory crispness of fried green beans, the invention provides an improved preparation method of fried green beans, which specifically includes the following steps:
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Embodiment 1
[0034] The fried green beans use green beans as raw materials, palm oil, water, seasoning, sodium hexametaphosphate, sodiumpyrophosphate, sodium tripolyphosphate, sodium bicarbonate, tertiary butyl hydroquinone, brilliant blue, lemon yellow, Original seasoning, spicy seasoning, and palm oil are used as auxiliary ingredients to form ingredients, which are soaked, rinsed, modified, fried, deoiled, seasoned, and packaged;
[0035] The specific operation steps are as follows:
[0036] 1. Soaking and rinsing: Soak green beans completely in tap water, control the water temperature at 25°C-35°C, soak for 15-25 hours, rinse the soaked green beans for 2-4 times until there is no peculiar smell after rinsing, and rinse The green beans go through the foreign matter selection equipment to remove impurities such as stones and unsoaked green beans;
[0037] 2. Modification: keep the soaked green beans at a temperature of 50-60°C for 3-5 minutes; control the water content of the treated gr...
Embodiment 2
[0046] The fried green beans use green beans as raw materials, palm oil, water, seasoning, sodium hexametaphosphate, sodium pyrophosphate, sodium tripolyphosphate, sodium bicarbonate, tertiary butyl hydroquinone, brilliant blue, lemon yellow, Original seasoning, spicy seasoning, and palm oil are used as auxiliary ingredients to form ingredients, which are soaked, rinsed, modified, fried, deoiled, seasoned, and packaged;
[0047] The specific operation steps are as follows:
[0048] 1. Soaking and rinsing: Soak green beans completely in tap water, control the water temperature at 25°C-35°C, soak for 15-25 hours, rinse the soaked green beans for 2-4 times until there is no peculiar smell after rinsing, and rinse The green beans go through the foreign matter selection equipment to remove impurities such as stones and unsoaked green beans;
[0049] 2. Modification: keep the soaked green beans at a temperature of 70-80°C for 5-7 minutes; control the water content of the treated gr...
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Abstract
The invention belongs to the field of leisure food processing methods, and particularly discloses an improved preparation method of deep-fried green beans. The method comprises the following steps of(1) soaking and rinsing green beans; (2) carrying out modification treatment on the green beans obtained in the step (1) at 50-80 DEG C; and (3) frying, deoiling, and seasoning the modified green beans to obtain the deep-fried green beans. According to the technical scheme, on the basis of an existing process, the rinsed green beans are innovatively subjected to modification treatment at the temperature, so that the crispness can be improved, and the stiffness are reduced; and in addition, the peeling rate can be remarkably reduced, and the taste is improved.
Description
Technical field: [0001] The application belongs to the technical field of food processing, and in particular relates to a preparation method of fried green beans. Background technique: [0002] Green beans are annual herbaceous plants belonging to the Fabaceae soybean genus. According to the color of its cotyledons, it can be divided into two types: green-skinned green-kernel soybeans and green-skinned yellow-kernel soybeans. [0003] Studies have shown that green beans are rich in unsaturated fatty acids and soybean lecithin, which can maintain the elasticity of blood vessels, strengthen the brain and prevent the formation of fatty liver; green beans are rich in various antioxidant components, and can also eliminate inflammation. Green beans can provide the human body with two flavonoid antioxidants, catechin and epicatechin, which can effectively remove free radicals in the body and delay the body's aging speed. In addition to protein and fiber, green beans are also one ...
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