Low-fat fried broad bean product and preparation method thereof

Abstract

The invention discloses a low-fat fried broad bean product. The low-fat fried broad bean product is prepared by taking broad beans as raw materials and taking table salt, mixed powder, sweet water and seasonings as ingredients, so that the fat content is low, and the taste is crisp and refreshing. A preparation method comprises the following steps: soaking the broad beans with the table salt, cleaning, pre-gelatinizing, frying for the first time, balancing water, wrapping with powder, frying for the second time, deoiling, mixing, cooling and packaging. The water-retaining property of the broad beans is improved through pre-gelatinizing and water balancing, so that the structure is fluffy; the microstructure roughness of the broad beans is increased by adopting a surface modification powder wrapping technology, and the oil absorption is reduced; and the stability of oil is improved by adopting compound mixed oil in the frying process, so that the oil is healthier. The fried broad beans produced by the traditional process are high in fat content and easily generate a vitrification phenomenon (the vitrification phenomenon is more serious if the raw materials are stored for a longer time), so that the crispness is poor, and the taste is influenced. The fat content of the prepared broad bean product is 19 percent, and is reduced by 14 percent compared with that of the traditional process; and the taste is crisp and refreshing, and the health and nutrition requirements of consumers and the industry development trend are met.

Description

Technical field [0001] The present application relates to a technical field of food processing, in particular, it relates to low fat fried bean article of its preparation method. Background technique [0002] Beans are rich in protein and amino acids in proteins range, vitamin content more than rice and wheat, nutritious, spleen and stomach, is much the consumers of traditional products, it has a broad market space, huge consumer groups. The same time as accelerating and improving the degree of social rhythm of life, people are increasingly turning to nutrition and convenience foods, beans for its convenience, nutrition, taste crisp, golden color and other characteristics into public consumption. According to the analysis, the domestic market demand for beans is about 100 million tons, and the total amount is still growing, while a larger international market demand. Currently fried products affected by the health of the product, improve nutrition and health products, beans, low-...

AI Technical Summary

Problems solved by technology

[0004] The application provides a low-fat fried broad bean product and its preparation method, which solves the problems of high oil content, poor crispness and poor taste of the traditional fried product in the prior art

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