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Bean frying process and bean leisure food

A bean and craft technology, applied in the field of bean frying processing, can solve the problems of insufficient crispness, dull color, and unsatisfactory appearance, etc., and achieve the effect of less debris and no burnt crispness

Active Publication Date: 2022-01-21
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

[0003] Aiming at the deficiencies in the prior art, the present invention provides a bean frying process, which solves the problems of insufficient crispness, dull color and unsatisfactory appearance of the product in the prior art

Method used

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  • Bean frying process and bean leisure food
  • Bean frying process and bean leisure food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] This embodiment provides a bean fried process comprising the steps as follows:

[0018] 50kg broad bean paste is inserted in 300kg water soaking, as the water weight of the broad bean flap (ie, the immersion water weight loss / drained material (including the water absorption of material) * 100%,) is 45.5%, then remove the pressurization In the fryer, the use of rapeseed oil in a pressurized fryer as a medium and first heated to 130 ° C, set the pressure of 0.05 MPa, then put it broad bean flap, and continued for 150s, then relieve pressure to 0 MPa in 1S. Then, the broad bean paste is transferred to a normal pressure fryer (the medium is also rapeseed oil) at 140 ° C for 12min, and the product is drained and the product is derived and the product has a water content of 3.3%.

Embodiment 2

[0020] This embodiment provides a bean fried process comprising the steps as follows:

[0021] 50kg broad bean paste in 300kg water soaking, when the water bean flap is 50%, then transferred into a pressurized fryer, pressurized frying pan as a medium and first heating to 150 At ° C, the pressure is 0.15 MPa, then put into the broad bean flap, and continuously 100s, then pressure pressure to 0 MPa in 2S, then transfer the broad bean flaps into the normal pressure fryer at 145 ° C for 8 min, remove the Drop the product is drained and removed from the oil, and the water content of the product is 3.5%.

Embodiment 3

[0023] This embodiment provides a bean fried process comprising the steps as follows:

[0024] 50kg broad bean flaps into 300kg water soaking, when the water bean flap is 55%, then transferred into a pressurized fryer, pressurized in a pressurized fryer as a medium and first heating to 180 At ° C, the pressure is 0.35 MPa, then put into the broad bean flap, and last 50s, then pressure pressure to 0.03 MPa in 4S, continue to rapidly pressure to 0, then transfer the broad bean petal into the normal pressure oil fryer at 150 ° C Following 4 min, removed from gray and centrifugally, the product was given, and the product water content was 3.2%.

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Abstract

The invention provides a bean frying process and a bean leisure food processed by the bean frying process, and the frying process comprises the following steps: soaking raw materials in clear water and then fishing out the raw materials, transferring the raw materials into a pressurized fryer for pre-gelatinization with edible oil as a medium (temperature 130-180 DEG C; pressure 0.05-0.35 MPa; and time 50-230 s), after pre-gelatinization, releasing the pressure to 0-0.08 MPa within 1-10 seconds, then transferring the materials into a normal-pressure fryer for frying at a frying temperature of 140-160 DEG C for 4-12 minutes, and fishing out the materials after frying to obtain the product. According to the invention, the edible oil is adopted as the medium to carry out pre-gelatinization in a pressurized state, the surfaces of beans are shaped while pre-gelatinization is carried out, the beans are puffed through pressure relief at the same time, and the product obtained after frying (namely the bean leisure food) has the characteristics of less disintegrating slag, no charring phenomenon and good crispness.

Description

Technical field [0001] The present invention relates to the field of bean fried processing, in particular, to a bean fried process and a leisure food. Background technique [0002] Fried can impart special flavors (including broad beans, green beans, peas, etc.), in the prior art, fried process generally includes soaking, pre-frying, generally using hot water or steam in pre-predetermification For the medium in the normal pressure state, it can only improve the crispyness of the product without the pre-predetermined process, and the large amount of oxygen carried in water vapor has a great impact on the product color. Inventive content [0003] In response to the deficiencies in the prior art, the present invention provides a bean fried process, which solves the problem of crispy in the prior art, dullness and unpleasant problems. [0004] According to an embodiment of the present invention, a bean fried process, the raw material is soaked out of the water, then transferred into...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L5/10A23P30/34
CPCA23L11/00A23L5/11A23L5/17A23P30/34Y02P60/80
Inventor 罗元杨绪华杨绪红
Owner 当阳市雅香源食品有限公司
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