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A kind of preparation method of fried green beans

A green bean and modified technology, 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 taste uniformity, improving peeling rate and decreasing peeling rate.

Active Publication Date: 2022-08-02
盐津铺子食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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:

Method used

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  • A kind of preparation method of fried green beans
  • A kind of preparation method of fried green beans
  • A kind of preparation method of fried green beans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The fried green peas use green beans as raw materials, palm oil, water, seasonings, sodium hexametaphosphate, sodium pyrophosphate, sodium tripolyphosphate, sodium bicarbonate, tertiary butyl hydroquinone, bright blue, lemon yellow, Original seasonings, spicy seasonings, and palm oil are used as auxiliary ingredients to form ingredients, which are made by soaking, rinsing, modifying, frying, deoiling, seasoning, and packaging;

[0035] The specific operation steps are as follows:

[0036] 1. Soaking and rinsing: Soak the green beans completely in tap water, the water temperature is controlled at 25℃-35℃, the soaking time is 15-25h, and the soaked green beans are rinsed 2-4 times until there is no peculiar smell after rinsing. The green beans have entered the foreign body 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 3-5min; control the moisture of t...

Embodiment 2

[0046] The fried green peas use green beans as raw materials, palm oil, water, seasonings, sodium hexametaphosphate, sodium pyrophosphate, sodium tripolyphosphate, sodium bicarbonate, tertiary butyl hydroquinone, bright blue, lemon yellow, Original seasonings, spicy seasonings, and palm oil are used as auxiliary ingredients to form ingredients, which are made by soaking, rinsing, modifying, frying, deoiling, seasoning, and packaging;

[0047] The specific operation steps are as follows:

[0048] 1. Soaking and rinsing: Soak the green beans completely in tap water, the water temperature is controlled at 25℃-35℃, the soaking time is 15-25h, and the soaked green beans are rinsed 2-4 times until there is no peculiar smell after rinsing. The green beans have entered the foreign body 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 5-7min; control the moisture of t...

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Abstract

The invention belongs to the field of leisure food processing methods, and specifically discloses an improved preparation method for fried green beans, comprising the following steps: step (1): soaking and rinsing the green beans; step (2): adding step (1) The obtained green beans are subjected to modification treatment at 50-80° C.; step (3): frying, deoiling and seasoning the modified green beans to obtain the result. The technical scheme of the present invention, on the basis of the existing technology, innovatively carries out the modification treatment at the said temperature on the rinsed green beans, so that the crispness can be improved and the stiffness of the beans can be reduced; not only that, but also the peeling rate can be significantly reduced , improve the taste.

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 belong to the legume family Soybean, an annual herb. According to the color of its cotyledons, it can be divided into two types: green-skinned green-kernel soybean and green-skinned yellow-kernel soybean. [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 antioxidants 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 aging speed of the body. In addition to protein and fiber, green beans are also one of the main sources of vi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L5/10A23L5/30
CPCA23L11/03A23L5/11A23L5/00
Inventor 陈辉礼
Owner 盐津铺子食品股份有限公司