Leisure bean products and methods for making the same

Abstract

This application relates to a leisure bean product and its preparation method. The preparation method includes the following steps: weighing the prescribed amounts of fried tofu puffs, filling slurry, braising broth, and mixed seasoning oil; rapidly freezing the selected fried tofu puffs; deep-frying the frozen fried tofu puffs at high temperature to obtain square-shaped fried tofu puffs; injecting the filling slurry quantitatively into the first-fried fried tofu puffs, and then rolling and kneading to obtain a semi-finished product; deep-frying the semi-finished product at high temperature, removing it, draining it, and cooling it to room temperature; immersing the second-fried semi-finished product in braising broth for braising, and then draining the liquid; placing the drained semi-finished product in an oven for baking; coating the baked semi-finished product with mixed seasoning oil for seasoning; and packaging, high-temperature sterilization, cooling, and air-drying the seasoned semi-finished product to obtain the leisure bean product. The leisure bean product obtained by this preparation method has a rich and complex taste and a sandwich structure, and is suitable for industrialized and automated production.

Description

Technical Field

[0001] This application relates to snack food technology, specifically to a snack bean product and its preparation method. Background Technology

[0002] Soy products, as traditional healthy foods, are rich in high-quality plant protein and are highly favored by consumers. With the development of the snack food market, ready-to-eat snacks made from soybeans have become an important category. However, existing snack soy products still have significant limitations in terms of product form, taste, production process, and eating experience, which restricts innovation and consumption upgrading in this category.

[0003] Currently, the main technical defects in the market's snack bean products are as follows:

[0004] The simple structure of the tofu base results in a lack of texture: Products made with traditional tofu, such as firm tofu or fried tofu, have a uniform texture and lack chewiness. Their flavor relies on external seasonings, leading to a disconnect between the internal and external textures. While products made with textured soy protein offer some fibrous chewiness, their flavor is bland and the texture remains monotonous, failing to meet the market's demand for richer textures.

[0005] The technology of sandwich products is outdated and the industrialization is poor: existing sandwich products such as fried tofu skin fortune bags rely heavily on manual filling, which has problems such as low production efficiency, poor standardization and easy exposure of filling, making it difficult to achieve automated continuous production.

[0006] In summary, existing technologies urgently need an innovative solution that can combine the following advantages: rich and complex flavors and sandwich structure; suitable for industrialized and automated production; and stable quality. Summary of the Invention

[0007] To overcome the above-mentioned defects, this application provides a method for preparing leisure soy products. This method uses processes such as filling, frying, and baking to obtain products with rich taste, suitable for industrialized and automated production, and with stable quality.

[0008] The technical solution adopted by this application to solve its technical problem is:

[0009] A method for preparing a snack bean product includes the following steps:

[0010] Ingredients for casual bean curd products: Weigh out the following amounts of fried tofu puffs, filling liquid, braising broth, and mixed seasoning oil;

[0011] Freezing: Place the selected fried tofu puffs in a temperature of -18 to -40℃ for rapid freezing for 24 to 72 hours until the surface is hard and the appearance is square and neat.

[0012] First frying: Place the frozen fried tofu puffs in a high-temperature deep fryer at 170-200℃ for 2-10 minutes, then remove and drain the oil to obtain square-shaped fried tofu puffs;

[0013] Filling: A measured amount of filling slurry is injected into the fried tofu puffs after the initial frying, and then rolled and kneaded to allow the filling slurry to flow evenly into the internal pores of the tofu puffs, thus obtaining a semi-finished product;

[0014] Secondary frying: Place the semi-finished product in a high-temperature frying environment at 160-180℃ for 0.2-2 minutes, remove, drain, and cool to room temperature;

[0015] Braising: Heat the braising broth to 80-95℃, immerse the semi-finished product after double frying in the braising broth for 20-40 minutes, then drain for 25-35 minutes;

[0016] Baking: Place the drained semi-finished product in the oven and bake at a temperature of 50-120℃ for 10-50 minutes.

[0017] Seasoning: Coat the baked semi-finished product with seasoned oil and mix well;

[0018] Post-processing: The seasoned semi-finished product is packaged, sterilized at high temperature, cooled, and air-dried to obtain leisure soy products.

[0019] Optionally, the process of making the fried tofu puffs includes the following steps:

[0020] Soaking: Weigh out an appropriate amount of soybeans and black beans, remove impurities and select them, then wash them and soak them in clean water for 12-24 hours;

[0021] Pulping: Wash and drain the soaked soybeans and black beans, then grind and pulp them in a colloid mill, homogenize and filter to obtain a slurry;

[0022] Cooking: Cook the slurry to 80-90℃, turn off the heat, and add a coagulant to coagulate it to obtain soy milk;

[0023] Curdling: Stir the soy milk evenly to form tofu pudding, let it stand for 15-20 minutes, and stir the tofu pudding at low speed until it becomes a paste-like consistency.

[0024] Pressing: Put the tofu pudding into a tofu mold and press it for 40-50 minutes. After pressing, cut it into tofu blocks.

[0025] Deep frying: Place tofu cubes in a deep fryer and fry at a temperature of 140-150℃ for 1-2 minutes until the tofu cubes bubble up and form honeycomb-like fried tofu puffs.

[0026] Centrifugation: Centrifuge the fried tofu puffs to remove excess oil. Centrifuge at 800-1600 r / min for 3-5 min, then cool to obtain honeycomb-shaped fried tofu puffs.

[0027] Optionally, the preparation process of the core-injection grout includes the following steps:

[0028] Whipping: Use a whisk to whip the egg whites until stiff peaks form;

[0029] Ingredients for the filling slurry: Weigh out the following amounts of glutinous rice flour, japonica rice flour, whipped egg white, functional powder, and water. The functional powder includes at least one of spinach powder, egg yolk powder, and purple sweet potato powder.

[0030] Mixing: Mix glutinous rice flour, rice flour and water, stir well, then add functional powder and stir well again to obtain a mixture. Before use, add whipped egg white and stir well to obtain the filling batter.

[0031] Optionally, in the filling slurry ingredients, the raw materials and their weight parts are: 80-100 parts of japonica rice flour, 30-50 parts of glutinous rice flour, 1-10 parts of functional powder, 500-900 parts of water, and 1-40 parts of whipped egg white.

[0032] Optionally, in the ingredients of the leisure bean products, the ingredients and their weight parts are as follows: 80-100 parts of fried tofu puffs, 100-200 parts of filling liquid, 40-100 parts of braising broth, and 20-50 parts of mixed seasoning oil.

[0033] Optionally, the process for making the braising broth includes the following steps:

[0034] Making stock: Add the cleaned pork bones, pig's trotters, old hen, and chicken feet to cold water, bring to a boil, then simmer over low heat for 4 to 6 hours to obtain the prepared stock;

[0035] To make caramel coloring: Heat cooking oil, add rock sugar, and continue heating and stirring until the mixture turns caramel color, thus obtaining caramel coloring.

[0036] To make the spicy braising oil: Heat the cooking oil to 130-150℃, add scallions, ginger, and garlic for the first frying, and remove them after they turn golden brown to obtain the first spice residue; add spices soaked in white wine to the cooking oil for the second frying, and remove them after they turn slightly black to obtain the second spice residue; add chili paste to the cooking oil for the third stir-frying, and stir-fry for 10-40 minutes until the aroma of chili and compound spices is released, then remove the solids to obtain the third spice residue and the final spicy braising oil;

[0037] Braising: Add the first spice residue, second spice residue and third spice residue to the prepared stock, simmer over low heat for 4 to 8 hours, then filter to obtain clear broth. Add spicy braising oil and caramel coloring to the clear broth, mix well, and you will get the braising stock.

[0038] Optionally, the spices are soaked in white wine for 8-12 hours; the chili peppers are cut into sections, seeds are removed, and boiled in water for 5-20 minutes until they are fragrant and bright red, then drained and crushed into chili paste; raw garlic is chopped, oxidized in air for 10-30 minutes, and then soaked in water to obtain minced garlic; the spices include at least one of cumin, star anise, bay leaves, cardamom, amomum tsao-ko, cinnamon, cloves, amomum villosum, white cardamom, nutmeg, coriander seeds, fennel seeds, angelica dahurica, galangal, ginger, licorice, lemongrass, green Sichuan pepper, and red Sichuan pepper.

[0039] Optionally, the preparation process of the mixed seasoning oil includes the following steps:

[0040] To make chili oil: Heat cooking oil to 150-180℃, pour the first portion of the oil over chili flakes and stir quickly; cool the remaining oil in the pan to 130-150℃, pour the second portion of the oil over the chili flakes again and stir quickly; continue heating the remaining oil in the pan to 200-240℃, turn off the heat, add white sesame seeds and spices, and stir for 1-3 minutes to obtain a mixed oil; cool the mixed oil to 100-120℃, pour it all over the chili flakes, stir quickly and evenly, then let it stand and mature for at least 12 hours, and separate to obtain matured chili oil;

[0041] Preparation of mixed seasoning oil: Mix the cooked red oil with the required mixed seasoning powder and mixed seasonings according to the predetermined ratio to obtain the mixed seasoning oil.

[0042] Optionally, a pretreatment process is included before making chili oil: in the pretreatment process, dried chilies are pulverized into flakes, and spices are pulverized to 20-40 mesh; the first and second portions of edible oil are each 1 / 3 of the total edible oil; the mixed seasoning powder includes at least one of monosodium glutamate, white sugar, salt, disodium inosinate, chicken powder, beef powder, yeast extract, and garlic powder; the mixed seasoning includes at least one of garlic essential oil, chili essential oil, sesame oil, and edible flavoring.

[0043] A type of snack bean product is prepared using the above-mentioned method for preparing snack bean products.

[0044] The beneficial effects of this application are as follows: This application employs a filling method to inject slurry into the honeycomb-shaped fried tofu puffs, enriching the unique texture of the puffs. The tumbling process maximizes filling and optimizes structural support, resulting in a better burst of juice and a more complete texture. During the production process, the fried tofu puffs are filled internally and then braised in broth, with the exterior coated with a mixed seasoning oil, resulting in a high-value food with a fragrant exterior, tender interior, abundant broth, and rich flavor layers. The fried tofu puffs are first frozen to set their shape, facilitating filling. After filling, they are briefly deep-fried at high temperature to lock in the filling, effectively preventing it from leaking out and affecting the braising process. After braising, a baking process removes external moisture, and the high temperature causes a Maillard reaction on the exterior, resulting in an appetizing color, a crispy exterior, and a tender interior with a strong sense of layering. The fried tofu puffs of this application utilize freezing, initial frying, filling, secondary frying, braising, and baking processes to achieve a crispy exterior and tender interior with a burst of juice, resulting in a product with excellent taste, rich flavor, and stable quality. Detailed Implementation

[0045] The technical solutions in the embodiments of this application will be clearly and completely described below with reference to the embodiments of this application. Obviously, the embodiments described in this application are only some embodiments of this application, and not all embodiments. Based on the embodiments in this application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of this application.

[0047] A method for preparing a snack bean product includes the following steps:

[0048] Ingredients for casual bean curd products: Weigh out the following amounts of fried tofu puffs, filling liquid, braising broth, and mixed seasoning oil;

[0049] Freezing: Select honeycomb-shaped fried tofu puffs that are square in shape, without holes, shriveling, or defects, and place them in a temperature range of -18 to -40°C for rapid freezing for 24 to 72 hours until the surface is hard and the appearance is square and neat. The freezing process fixes the shape of the fried tofu puffs, prevents deformation, and uses the expansion of ice crystals to reshape the internal honeycomb structure.

[0050] First frying: Place the frozen fried tofu puffs in a high-temperature deep fryer at 170-200℃ for 2-10 minutes, then remove and drain the oil to obtain square-shaped fried tofu puffs; the fried tofu puffs are golden in color, loose in texture, and have a crumbly surface, and are cube-shaped or similar to cube.

[0051] Filling: The prepared filling slurry is stored in a storage container. A precise amount of the slurry is injected into the pre-fried tofu puffs using a needle syringe. The puffs are then gently rolled to ensure the filling slurry flows evenly into the honeycomb-like internal pores, resulting in a semi-finished product. This physical method maximizes filling and optimizes structural support, resulting in a more juicy texture and overall better mouthfeel. It solves the problems of traditional tofu puffs, such as monotonous flavor, insufficient filling, uneven taste, and easy leakage.

[0052] Secondary frying: Place the semi-finished product in a high-temperature frying environment of 160-180℃ for 0.2-2 minutes, remove, drain, and cool to room temperature; to obtain a semi-finished product with a neat appearance and solidified filling inside, gently compress the body to prevent the filling slurry from flowing out;

[0053] Braising: Heat the braising broth to 80-95℃, immerse the semi-finished product after double-frying in the braising broth for 20-40 minutes, then drain for 25-35 minutes; that is, place the braised semi-finished product in a mesh belt for preliminary draining.

[0054] Baking: Place the drained semi-finished product in an oven and bake at a temperature of 50-120℃ for 10-50 minutes. After braising, the external moisture is removed by baking. After baking, the surface of the semi-finished product forms a Maillard reaction, and the color is caramel. The texture is crispy on the outside and tender on the inside, with a strong sense of layering.

[0055] Seasoning: Coat the baked semi-finished product with seasoned oil and mix well; mixing time: 5-20 minutes;

[0056] Post-processing: The seasoned semi-finished product is packaged, sterilized at high temperature, cooled, and air-dried to obtain the snack bean product. Finally, the snack bean product can be boxed or bagged as needed. Specifically: Packaging: The well-mixed snack bean product semi-finished product is packaged and vacuum-sealed; Sterilization: The vacuum-sealed snack bean product semi-finished product is sterilized at high temperature of 121℃ for 15-25 minutes; Cooling: The sterilized snack bean product is cooled in cold water to room temperature; Air drying: The cooled snack bean product is air-dried in an air dryer at 40-60℃ until there are no water stains on the surface; Boxing / Bagling: The air-dried snack bean product is boxed / bagged.

[0057] This application employs a filling method to inject slurry into honeycomb-shaped fried tofu puffs, enriching the unique texture of the puffs. Tumbling and kneading maximize the filling's capacity and optimize structural support, resulting in a more juicy and cohesive final product. During production, the fried tofu puffs are filled internally and then braised in broth, with a mixed seasoning oil applied externally, resulting in a high-value food product that is fragrant on the outside, tender on the inside, juicy, and offers a rich, layered flavor. The tofu puffs are first frozen to set their shape, facilitating filling. After filling, they are briefly deep-fried at high temperature to lock in the filling, effectively preventing it from leaking out and affecting the braising process. After braising, a baking process removes external moisture, and the high temperature causes a Maillard reaction on the outer surface, resulting in an appetizing color, a crispy exterior, and a tender interior with a strong sense of layering. This application utilizes freezing, initial frying, filling, secondary frying, braising, and baking processes to achieve a crispy exterior, tender interior, and juicy texture, resulting in a product with excellent taste, rich flavor, and stable quality. The freezing process expands the internal structure, making it easier to fill the filling. The second frying locks in moisture and forms a crispy skin. Baking removes excess oil, resulting in a layered texture that is rich but not greasy, crispy on the outside and soft on the inside. Filling locks in the internal umami flavor, braising gives the outside a base flavor, and baking produces a caramelized surface. The flavors inside and outside are both integrated and distinct. The product has a square shape and is not easy to break. Baking also reduces the oil content, making it healthier and easier to produce according to industrial standards.

[0058] The process for making fried tofu puffs includes the following steps:

[0059] Soaking: Weigh out appropriate amounts of soybeans and black beans, remove impurities and select them, then wash them and soak them in clean water for 12-24 hours; of which, soybeans account for 80-100 parts by weight and black beans account for 10-40 parts by weight.

[0060] Pulping: Wash and drain the soaked soybeans and black beans, then grind and pulp them in a colloid mill, homogenize and filter to obtain a slurry; (filter with a sieve to maintain the particle size of the slurry above 120 mesh).

[0061] Cooking: Cook the slurry to 80-90℃, turn off the heat, and add a coagulant to coagulate it to obtain soy milk;

[0062] Curdling: Stir the soy milk evenly to form tofu pudding, let it stand for 15-20 minutes, and stir the tofu pudding at low speed until it becomes a paste-like consistency.

[0063] Pressing: Put the tofu pudding into a tofu mold and press it for 40-50 minutes. After pressing, cut it into tofu blocks; optionally, the size of the tofu blocks is 2cm*2cm*2cm.

[0064] Deep frying: Place tofu cubes in a deep fryer and fry at a temperature of 140-150℃ for 1-2 minutes until the tofu cubes bubble up and form honeycomb-like fried tofu puffs.

[0065] Centrifugation: Centrifuge the fried tofu puffs to remove excess oil. Centrifuge at 800-1600 r / min for 3-5 min, then cool to obtain honeycomb-shaped fried tofu puffs.

[0066] The preparation process of the core injection grout includes the following steps:

[0067] Whipping: Use a whisk to whip the egg whites until stiff peaks form; that is, when you lift the whisk, you can pull out short, upright peaks; whip the egg whites first until coarse bubbles form, then fine bubbles, until stiff peaks form.

[0068] Ingredients for the filling slurry: Weigh out the following amounts of glutinous rice flour, japonica rice flour, whipped egg white, functional powder, and water. The functional powder includes at least one of spinach powder, egg yolk powder, and purple sweet potato powder.

[0069] Mixing: Mix glutinous rice flour, rice flour and water, stir well, then add functional powder and stir well again to obtain a mixture. Before use, add whipped egg white and stir well to obtain the filling batter.

[0070] The ingredients and their weight proportions in the filling batter are as follows: 80-100 parts by weight of japonica rice flour, 30-50 parts by weight of glutinous rice flour, 1-10 parts by weight of functional powder, 500-900 parts by weight of water, and 1-40 parts by weight of whipped egg white. The balanced ratio of glutinous rice and japonica rice creates a rice cake that is glutinous yet not soft. The addition of whipped egg white provides a crunchy texture after dispersion. Overall, the filling is glutinous yet not soft, crunchy yet juicy, with strong fluidity and a rich, layered texture.

[0071] In the ingredients of leisure bean products, the raw materials and their weight parts are as follows: 80-100 parts of fried tofu puffs, 100-200 parts of filling liquid, 40-100 parts of braising broth, and 20-50 parts of mixed seasoning oil.

[0072] The process for making the braising broth includes the following steps:

[0073] Making the stock: Add the cleaned pork bones, pig trotters, old hen, and chicken feet to cold water, bring to a boil, then simmer over low heat for 4-6 hours to obtain a well-made stock; skim off any blood foam during the process; the amounts of each component added are as follows: 20-50 parts by weight of pork bones, 20-50 parts by weight of pig trotters, 40-100 parts by weight of old hen, 20-50 parts by weight of chicken feet, and 200-1000 parts by weight of water;

[0074] To make caramel coloring: Heat the cooking oil, add rock sugar, and continue heating and frying until the mixture turns caramel color to obtain caramel coloring; or heat the cooking oil, then add rock sugar, and fry over low heat for about 30 minutes until the color turns caramel color, and set aside; wherein, the rock sugar is 10-40 parts by weight and the cooking oil is 1-4 parts by weight.

[0075] To make the spicy braising oil: Heat the cooking oil to 130-150℃, add scallions, ginger, and garlic for the first frying, and remove them after they turn golden brown to obtain the first spice residue; add spices soaked in white wine to the cooking oil for the second frying, and remove them after they turn slightly black to obtain the second spice residue; add chili paste to the cooking oil for the third stir-frying, and stir-fry for 10-40 minutes until the aroma of chili and compound spices is released, then remove the solids to obtain the third spice residue and the final spicy braising oil; the ingredients are: 500-1000 parts by weight of cooking oil, 1-5 parts by weight of spices, 1-10 parts by weight of white wine, 10-40 parts by weight of chili paste, 1-20 parts by weight of garlic, 1-20 parts by weight of scallions, and 1-20 parts by weight of ginger.

[0076] Braising: Add the first, second, and third spice residues to the prepared stock, simmer over low heat for 4-8 hours, then filter to obtain a clear broth. Add spicy braising oil and caramel coloring to the clear broth and mix well to obtain the braising stock. In the preparation process of the braising stock, the ingredients and their weight proportions are as follows: 10,000-15,000 parts stock, 1-60 parts first spice residue, 1-5 parts second spice residue, 5-30 parts third spice residue, 500-1000 parts spicy braising oil, and 100-500 parts caramel coloring. The stock is prepared by simmering pork bones and old hens, allowing for both internal and external flavor development, with the addition of spices for a rich and complex taste.

[0077] The spices are soaked in white wine for 8-12 hours; the chili peppers are cut into sections, seeds are removed, and boiled in water for 5-20 minutes until they are fragrant and bright red. After draining, they are crushed into chili paste; raw garlic is chopped, oxidized in air for 10-30 minutes, and then soaked in water to obtain minced garlic; the spices include at least one of cumin, star anise, bay leaves, cardamom, amomum tsao-ko, cinnamon, cloves, nutmeg, white cardamom, coriander seeds, fennel seeds, angelica dahurica, galangal, ginger, licorice, lemongrass, green Sichuan pepper, and red Sichuan pepper.

[0078] The process for producing the mixed seasoning oil includes the following steps:

[0079] To make chili oil: Heat the cooking oil to 150-180℃, pour the first portion of the oil over the chili flakes and stir quickly; cool the remaining oil in the pan to 130-150℃, pour the second portion of the oil over the chili flakes again and stir quickly; continue heating the remaining oil in the pan to 200-240℃, turn off the heat, add white sesame seeds and spices, and stir for 1-3 minutes to obtain a mixed oil; cool the mixed oil to 100-120℃, pour it all over the chili flakes, stir quickly and evenly, and then let it stand to mature for at least 12 hours, separating to obtain the matured chili oil; the mixture consists of 400-800 parts by weight of cooking oil, 5-40 parts by weight of spices, 50-200 parts by weight of chili flakes, and 10-20 parts by weight of white sesame seeds.

[0080] Preparation of the mixed seasoning oil: The matured chili oil is mixed evenly with the required mixed seasoning powder and mixed seasonings according to a predetermined ratio to obtain the mixed seasoning oil. The mixture comprises 10-20 parts by weight of matured chili oil, 10-20 parts by weight of mixed seasoning powder, and 1-5 parts by weight of mixed seasonings. Gradient temperature control and staged aroma stimulation are used during the preparation of the mixed seasoning oil: the first high temperature (150-180℃) quickly stimulates the "dry aroma" and color of the chili peppers; the second medium temperature (130-150℃) gently extracts the "mellow aroma" of the chili peppers, avoiding burning; the third lower temperature (100-120℃) is for deep extraction of the complex aroma of spices and sesame, and for fully blending them with the oil. The "soak-then-pour" composite process involves soaking spices and white sesame seeds in ultra-high temperature oil for 1-3 minutes, then pouring the oil over the chili peppers. This differs from the common practice of directly mixing spices with chili peppers before pouring oil. This process ensures that the flavor compounds of the spices are extracted more fully and thoroughly by the oil, forming a unique "composite extracted oil," which then combines with the aroma of the chili peppers. Therefore, through three-stage temperature control and separate high-temperature extraction of spices, a multi-layered flavor can be obtained, combining the dry and mellow aroma of chili peppers with the deep and complex aroma of spices and sesame seeds, avoiding the burnt bitterness or insufficient aroma caused by a single high temperature. The multiple pours of oil can better control the dissolution of capsaicin and the release of pigments, potentially resulting in a brighter and more stable red oil color and reducing sedimentation.

[0081] The process of making chili oil includes a pre-treatment step: dried chilies are pulverized into flakes, and spices are ground to 20-40 mesh. The first and second portions of edible oil each account for one-third of the total edible oil usage. The mixed seasoning powder includes at least one of monosodium glutamate (MSG), sugar, salt, disodium inosinate, chicken powder, beef powder, yeast extract, and garlic powder. The mixed seasoning also includes at least one of garlic oil, chili oil, sesame oil, and edible flavoring. The mixed seasoning oil is prepared by first simmering at a low temperature, then stimulating the aroma at a high temperature, and finally mixing with salt, sugar, MSG, and other powders, breaking away from the traditional method of cooling and pouring chili oil.

[0082] A type of casual bean product, prepared using the above method, has a square and plump appearance, an appealing color, a slightly crispy outer layer, a soft and tender interior, and is juicy. It boasts a rich and layered flavor, is fresh but not greasy, and can be eaten directly from the package, making it convenient to consume. This casual bean product possesses a rich and complex taste and a sandwich structure, making it suitable for industrialized and automated production with stable quality.

[0083] I. Preparation of Fried Tofu Puffs

[0084] Examples 1-3 were prepared according to the weight proportions of the raw materials described in Table 1 and following the steps below:

[0085] Step 1: Soaking: Weigh out an appropriate amount of soybeans and black beans, remove impurities and select them, then wash them and soak them in clean water for 12-24 hours;

[0086] Step 2: Pulping: Wash and drain the soaked soybeans and black beans, then grind and pulp them in a colloid mill. Repeat the homogenization process more than 5 times, and use a sieve to filter out coarse particles to maintain the particle size of the slurry above 120 mesh.

[0087] Step 3: Cooking: Cook the slurry to 80-90℃, turn off the heat, and add a coagulant to coagulate it to obtain soy milk;

[0088] Step 4: Curdling: Stir the soy milk evenly to form tofu pudding, let it stand for 15-20 minutes, and stir the tofu pudding at low speed until it becomes a paste.

[0089] Step 5: Pressing: Put the tofu pudding into the tofu mold and press for 40-50 minutes. After pressing, cut it into tofu blocks of 2cm*2cm*2cm.

[0090] Step 6: Deep frying: Put the tofu pieces into a deep fryer and fry at a temperature of 140-150℃ for 1-2 minutes until the tofu pieces bubble up and form honeycomb-like fried tofu puffs.

[0091] Step 7: Centrifugation: Centrifuge the fried tofu puffs to remove excess oil. Centrifuge at 1400 rpm for 3-5 minutes, then cool to obtain honeycomb-shaped fried tofu puffs.

[0092] Table 1: Formulation table for Examples 1-3, unit: parts by weight

[0093] Components Example 1 Example 2 Example 3 soy 80 88 95 Black beans 20 12 15

[0094] II. Preparation of Injection Grout

[0095] Examples 4-6 and Comparative Examples 1-3 were prepared according to the weight proportions of the raw materials described in Table 2 and following the steps below:

[0096] Step 1: Whipping: Whip the egg whites with a whisk until they are coarse and fine bubbles, and then continue whipping until stiff peaks form, that is, when you lift the whisk, you can pull out short, upright peaks.

[0097] Step 2: Filling slurry ingredients: Weigh out the following amounts of glutinous rice flour, japonica rice flour, beaten egg white, functional powder and water. The functional powder is spinach powder.

[0098] Step 3: Mixing: Mix glutinous rice flour, rice flour and water, stir well, then add functional powder and stir well again to obtain a mixture. Before use, add whipped egg white and stir well to obtain the filling batter.

[0099] Table 2: Formulation tables for Examples 4-6 and Comparative Examples 1-3, unit: parts by weight

[0100] Components Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 Comparative Example 3 glutinous rice flour 80 90 100 80 0 130 Rice flour 50 40 30 40 130 0 Whipped egg whites 13 20 18 0 20 20 Functional powders 5 5 5 5 5 5 water 800 800 800 1000 500 1000

[0101] III. Preparation of Braising Broth

[0102] Examples 7-9 and Comparative Example 4 were prepared according to the weight proportions of the raw materials described in Table 3, and following the steps below:

[0103] Step 1: Making the stock: Add 22 parts by weight of cleaned pork leg, 22 parts by weight of pork trotter, 42 parts by weight of old hen, and 22 parts by weight of chicken feet to 350 parts by weight of cold water. Bring to a boil and then simmer over low heat for 4 to 6 hours to obtain the prepared stock. Skim off any blood foam during the process.

[0104] Step 2: Make caramel coloring: Heat 3 parts by weight of cooking oil, add 29 parts by weight of rock sugar, continue heating, stir-fry over low heat for about 30 minutes, until the mixture turns caramel color, and you will get caramel coloring.

[0105] Step 3: Making the spicy braising oil: Heat 600 parts by weight of cooking oil to 130-150℃, add 11 parts by weight of scallions, 9 parts by weight of ginger, and 2 parts by weight of garlic for the first frying, and remove them after frying until they turn golden brown to obtain the first spice residue; add 3.5 parts by weight of spices soaked in white wine to the cooking oil for the second frying, and remove them after frying until the surface of the spices turns slightly black to obtain the second spice residue; add 20 parts by weight of chili paste to the cooking oil for the third stir-frying, and stir-fry for 10-40 minutes until the aroma of chili and compound spices is released, and remove the solids to obtain the third spice residue and the final spicy braising oil;

[0106] Braising: Add the first spice residue, second spice residue and third spice residue to the prepared stock, simmer over low heat for 4 to 8 hours, then filter to obtain clear broth. Add spicy braising oil and caramel coloring to the clear broth and mix well to obtain braising stock. The amount of each ingredient added is shown in Table 3 below.

[0107] Table 3: Formulation tables for Examples 7-9 and Comparative Example 4, unit: parts by weight

[0108] Components Example 7 Example 8 Example 9 Comparative Example 4 Broth 12000 12000 12000 12000 First spice residue 10 30 45 55 Second spice residue 3 3 3 3 Third spice residue 6 15 24 15 Spicy braising oil 550 650 800 350 Caramel coloring 100 300 350 0

[0109] IV. Preparation of Mixed Seasoning Oil

[0110] Examples 10-12 and Comparative Example 5 were prepared according to the weight proportions of the raw materials described in Table 4 and following the steps below:

[0111] Step 1: Making chili oil: Heat rapeseed oil to 150-180℃, take one-third of the rapeseed oil and pour it into the chili flakes, stirring quickly; cool the remaining oil in the pot to 130-150℃, then take another one-third of the initial amount of rapeseed oil and pour it into the chili flakes again, stirring quickly; continue heating the remaining oil in the pot to 200-240℃, turn off the heat, add white sesame seeds and spices, and stir for 1-3 minutes to obtain mixed oil; cool the mixed oil to 100-120℃, then pour it all into the chili flakes, stirring quickly and evenly, and then let it stand and mature for at least 12 hours, separating to obtain matured chili oil;

[0112] Step 2: Preparation of mixed seasoning oil: Mix the cooked red oil with the required mixed seasoning powder and mixed seasoning ingredients according to the predetermined ratio to obtain the mixed seasoning oil. The mixed seasoning powder includes one or more of monosodium glutamate, white sugar, salt, disodium inosinate, chicken powder, yeast extract and garlic powder. The mixed seasoning ingredients include at least one of garlic essential oil, chili essential oil, sesame oil and edible flavoring.

[0113] Table 4: Formulation tables for Examples 10-12 and Comparative Example 5, unit: parts by weight

[0114] Components Example 10 Example 11 Example 12 Comparative Example 5 rapeseed oil 500 600 800 1200 spices 8 15 25 0 Chili flakes 60 100 100 100 White sesame seeds 10 15 20 15 Mixed seasoning powder 500 650 800 0 Mixed seasonings 100 100 100 100

[0115] V. Preparation of Leisure Bean Products

[0116] Examples 13-15 and Comparative Examples 6-8 were prepared according to the weight proportions of the raw materials described in Table 5 and following the steps below:

[0117] Step 1: Ingredients for Leisure Bean Products: Weigh out the following amounts of fried tofu puffs, filling liquid, braising broth, and mixed seasoning oil; wherein, the fried tofu puffs are the fried tofu puffs prepared in Example 1, the filling liquid is the filling liquid prepared in Example 6, the braising broth is the braising broth prepared in Example 9, and the mixed seasoning oil is the mixed seasoning oil prepared in Example 12.

[0118] Step 2: Freezing: Select honeycomb-shaped fried tofu puffs that are square in shape, without holes, shriveling, or defects, and place the selected fried tofu puffs in a temperature of -18 to -40℃ for rapid freezing for 24 to 72 hours until the surface is hard and the appearance is square and neat.

[0119] Step 3: Initial frying: Place the frozen fried tofu puffs in a high-temperature deep-frying environment of 170-200℃ for 2-10 minutes, then remove and drain the oil to obtain square-shaped fried tofu puffs; the fried tofu puffs are golden in color, loose in texture, and have a crumbly surface, and are cube-shaped or similar to cubes.

[0120] Step 4: Filling: Store the prepared filling slurry in a storage container. Use a needle syringe to inject the filling slurry into the fried tofu puffs after the initial frying. Then, gently roll the tofu puffs to ensure that the filling slurry flows evenly into the internal pores of the honeycomb-shaped tofu puffs, thus obtaining a semi-finished product.

[0121] Step 5: Secondary frying: Place the semi-finished product in a high-temperature frying temperature of 160-180℃ for 0.2-2 minutes, remove, drain, and cool to room temperature; to obtain a semi-finished product with a neat appearance and solidified filling inside, gently compress the body to prevent the filling slurry from flowing out;

[0122] Step 6: Braising: Heat the braising broth to 80-95℃, immerse the semi-finished product after the second deep-frying in the braising broth for 20-40 minutes, and then drain for 25-35 minutes; that is, put the semi-finished product after braising into a mesh belt for preliminary draining.

[0123] Step 7: Baking: Place the drained semi-finished product in the oven and bake at 50-120℃ for 10-50 minutes. After baking, the surface of the semi-finished product will undergo the Maillard reaction, and the color will be caramel. The texture will be crispy on the outside and tender on the inside, with a strong sense of layering.

[0124] Step 8: Seasoning: Coat the baked semi-finished product with seasoned oil and mix well;

[0125] Step 9: Post-processing: After the seasoned semi-finished product is packaged, sterilized at high temperature, cooled and air-dried, the leisure soy products are obtained.

[0126] Table 5: Formulation tables for Examples 13-15 and Comparative Examples 6-8, unit: parts by weight

[0127] Components Example 13 Example 14 Example 15 Comparative Example 6 Comparative Example 7 Comparative Example 8 Fried tofu puffs 100 100 100 100 100 100 Injection grout 100 180 150 250 150 50 Braising broth 40 80 60 60 160 30 Seasoned chili oil 20 40 33 30 30 70

[0128] VI. Sensory Evaluation of Products

[0129] 1. Sensory evaluation of the core injection slurry

[0130] The core-injection slurries prepared in Examples 4-6 and Comparative Examples 1-3 of this invention were subjected to sensory evaluation. The evaluation methods and results are as follows:

[0131] ① Evaluation method: The bean product blanks obtained in Examples 4-6 and Comparative Examples 1-3 were evaluated for taste according to the sensory evaluation criteria shown in Table 6.

[0132] Glutinous rice + japonica rice: presents a soft and pleasantly chewy texture;

[0133] Whip the egg whites (with a suitable amount of sugar): This provides support and gives the texture a crunchy consistency;

[0134] The combination of the two results in a texture that is both soft and chewy with a crunchy feel.

[0135] Table 6 Sensory Evaluation Criteria for Injection Sediment

[0136] Score 5 points 4 points 3 points 2 points 1 point taste It has poor glutinousness, a firm texture, weak stickiness, and poor protein integration. The texture is slightly less glutinous, a bit hard, and the stickiness is weak; the protein integration is also slightly lacking. The texture is just right, soft, delicate, and elastic, not hard or gritty, with a perfect mouthfeel and the egg white has a layered texture. It is slightly more glutinous, slightly softer, slightly stickier, and has a slightly weaker stringy texture; the protein layers are not very distinct. It has a strong glutinous texture, a soft mouthfeel, is quite sticky, has a weak stringy feel, and the protein layers are not obvious. Appearance The slurry is too thick to be injected. The slurry was too thick, making it difficult to inject. The consistency is just right, making it easy to pour. The slurry was too thin, resulting in poor molding. If the slurry is too thin, it will not set.

[0137] ② Evaluation results: The sensory evaluation results of the core injection slurries obtained in Examples 4-6 and Comparative Examples 1-3 of this invention are shown in Table 7.

[0138] Table 7 Sensory Evaluation Results of Injection Sediment

[0139] Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 Comparative Example 3 Taste score 3.2 3.0 2.8 2.2 4.8 1.6 Appearance score 3.2 3.0 2.8 2.1 4.3 1.8

[0140] Based on Tables 6 and 7, it can be seen that the filling slurry prepared in Examples 4-6 has the right consistency, making it easy to fill, and also has a good taste and a layered texture; Example 5 is the best. In Comparative Example 1, no egg whites were whipped, so the product was too soft and lacked crispness, and the chewing experience was not rich enough, only having a glutinous texture without crispness; in Comparative Example 2, no glutinous rice flour was used, so the overall glutinous texture was insufficient, the product had low stringiness, and lacked a soft and glutinous texture, with a rather hard texture; in Comparative Example 3, no japonica rice flour was used, resulting in insufficient direct starch, so the product was flat and collapsed, with poor support and did not take shape.

[0141] 2) Sensory evaluation of braising stock

[0142] The braising stock prepared in Examples 7-9 and Comparative Example 4 were subjected to sensory evaluation. The evaluation methods and results are as follows:

[0143] ① Evaluation method: The color, aroma and taste are evaluated according to the sensory evaluation criteria shown in Table 8.

[0144] Table 8 Sensory Evaluation Criteria for Braising Broth

[0145] Score 5 points 4 points 3 points 2 points 1 point Color The color is dark red, with the oil appearing reddish-brown or the broth appearing dark brown. The color is slightly darker red, with the oil having a slightly reddish-brown hue, or the soup base having a slightly brownish hue. The color is just right: the chili oil is bright red, and the soup base is thick and caramel-colored. The color is slightly lighter than the bright red of the oil, or the soup base has a slight caramel color. The red oil is too light in color, lacks a bright red hue, or the broth is too clear. aroma The complex aroma is too strong and lacks harmony. The complex aroma is too strong, and the overall harmony is slightly lacking. The aroma of meat, spiciness, and spices creates a rich and complex fragrance that is highly penetrating, without any burnt or bitter taste or unpleasant odors. The complex aroma is slightly weak. The complex aroma is relatively mild. Flavor The balance between salty, sweet, savory, spicy, and numbing flavors is off, resulting in a poor sense of harmony The balance of salty, sweet, savory, spicy, and numbing flavors is somewhat lacking, but the overall harmony is A perfect balance of salty, sweet, savory, spicy, and numbing flavors; rich and flavorful without being bland; with a lingering aftertaste. The flavor was slightly bland and the aftertaste lacked lingering appeal. The flavor is rather bland and lacks a lingering aftertaste.

[0146] ② Evaluation results: The braising broths obtained in Examples 7-9 and Comparative Example 4 are shown in Table 9.

[0147] Table 9 Sensory Evaluation Results of Braising Broth

[0148] Example 7 Example 8 Example 9 Comparative Example 4 Color 2.8 3.0 3.2 1.8 aroma 2.7 3.0 3.3 2.0 Flavor 2.8 3.0 3.3 1.6

[0149] As shown in Table 9, the braising broths obtained in Examples 7-9 have a rich flavor, a fragrant aroma, and a perfect gelatinous texture, with Example 8 being the best. Comparative Example 4, which added less spicy braising oil and did not add caramel coloring, lacked overall color, aroma, and flavor.

[0150] 3) Sensory evaluation of blended flavored oils

[0151] The mixed flavored oils prepared in Examples 10-12 and Comparative Example 5 were subjected to sensory evaluation. The evaluation methods and results are as follows:

[0152] ① Evaluation method: The mixed seasoning oils prepared in Examples 10-12 and Comparative Example 5 were evaluated for their taste and harmony according to the sensory evaluation criteria shown in Table 10.

[0153] Table 10 Sensory Evaluation Criteria for Blended Seasoning Oils

[0154] Score 5 points 4 points 3 points 2 points 1 point taste The flavor is very strong, but the balance is poor. The flavor is strong, but the overall balance is poor. The flavor is just right, and the balance is good. The flavor is weak and the aftertaste is poor. The flavor is weak and lacks staying power. aroma The complex aroma is too strong. The complex aroma is too strong. Rich and complex aroma The complex aroma is slightly weak. The complex aroma is relatively mild.

[0155] Table 11 Flavor Evaluation Results of Seasoned Chili Oil

[0156] Example 10 Example 11 Example 12 Comparative Example 5 taste 2.9 3.2 3.0 1.0 aroma 2.8 3.2 3.0 1.2

[0157] As can be seen from Table 11, the seasoning powder prepared in Example 12 has a good taste and harmony.

[0158] 4) Sensory evaluation of leisure soy products

[0159] ① Evaluation Method: Thirty participants, half male and half female, were recruited. The 30 participants evaluated the samples of Examples 13-15 and Comparative Examples 6-8 according to the sensory evaluation criteria shown in Table 12, and conducted a preference test.

[0160] Table 12 Sensory Evaluation Criteria for Leisure Bean Products

[0161] Score 5 points 4 points 3 points 2 points 1 point taste The texture is too hard and requires too much chewing. The texture is on the firmer side, requiring more chewing. The texture is just right, with layers of flavor. The texture is soft and the chewiness is weak. The texture is too soft and lacks chewiness. Appearance The product lacks fullness. The product lacks fullness. The product has just the right amount of fullness. The product is on the softer side. The product rots and the slurry is exposed. Flavor and Harmony The flavor is strong, but the overall balance is just average. The flavor is quite strong, but the overall balance is average. The flavor is good, and the balance is just right. The flavor is rather weak, and the overall balance is just average. The flavor is weak and the overall balance is poor.

[0162] When the appearance score is 5, there is too little filling liquid, resulting in a poor product fullness and insufficient seasoning red oil; the braising broth is also insufficiently absorbed. When the appearance score is 1, due to excessive absorption of the braising broth, the product absorbs too much water from the broth, causing the appearance to become soggy, with the internal filling liquid leaking out, resulting in a poor appearance. There is also too much seasoning red oil, making the product overly oily, leading to significant oil leakage after vacuum packaging and severe oil leakage after packaging; the stitching rate is very poor. Excessive filling liquid results in an overly full product, causing severe damage after shaping, with the product's appearance cracked, the filling liquid exposed, and a poor appearance.

[0163] ② Evaluation results: The evaluation results are shown in Table 13.

[0164] Example 13 Example 14 Example 15 Comparative Example 6 Comparative Example 7 Comparative Example 8 Taste score 3.2 2.8 3.0 1.0 1.0 4.0 Appearance score 3.2 2.8 3.0 1.0 1.0 4.0 Flavor and Harmony Score 3.2 2.8 3.0 1.0 1.0 4.0

[0165] In summary, the final formula for the leisure soy products is best in Example 15, but other examples also meet production standards and consumer needs.

[0166] It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the scope of protection of this application. Therefore, the scope of protection of this patent application shall be determined by the appended claims.

Claims

1. A method of preparing a snack legume product, characterized by: Includes the following steps: Ingredients for casual bean curd products: Weigh out the following amounts of fried tofu puffs, filling liquid, braising broth, and mixed seasoning oil; Freezing: Place the selected fried tofu puffs in a temperature of -18 to -40℃ for rapid freezing for 24 to 72 hours until the surface is hard and the appearance is square and neat. First frying: Place the frozen fried tofu puffs in a high-temperature deep fryer at 170-200℃ for 2-10 minutes, then remove and drain the oil to obtain square-shaped fried tofu puffs; Filling: A measured amount of filling slurry is injected into the fried tofu puffs after the initial frying, and then rolled and kneaded to allow the filling slurry to flow evenly into the internal pores of the tofu puffs, thus obtaining a semi-finished product; Secondary frying: Place the semi-finished product in a high-temperature frying environment at 160-180℃ for 0.2-2 minutes, remove, drain, and cool to room temperature; Braising: Heat the braising broth to 80-95℃, immerse the semi-finished product after double frying in the braising broth for 20-40 minutes, then drain for 25-35 minutes; Baking: Place the drained semi-finished product in the oven and bake at a temperature of 50-120℃ for 10-50 minutes. Seasoning: Coat the baked semi-finished product with seasoned oil and mix well; Post-processing: The seasoned semi-finished product is packaged, sterilized at high temperature, cooled, and air-dried to obtain leisure soy products.

2. The method of preparing a snack bean product according to claim 1, characterized by: The process for making fried tofu puffs includes the following steps: Soaking: Weigh out an appropriate amount of soybeans and black beans, remove impurities and select them, then wash them and soak them in clean water for 12-24 hours; Pulping: Wash and drain the soaked soybeans and black beans, then grind and pulp them in a colloid mill, homogenize and filter to obtain a slurry; Cooking: Cook the slurry to 80-90℃, turn off the heat, and add a coagulant to coagulate it to obtain soy milk; Curdling: Stir the soy milk evenly to form tofu pudding, let it stand for 15-20 minutes, and stir the tofu pudding at low speed until it becomes a paste-like consistency. Pressing: Put the tofu pudding into a tofu mold and press it for 40-50 minutes. After pressing, cut it into tofu blocks. Deep frying: Place tofu cubes in a deep fryer and fry at a temperature of 140-150℃ for 1-2 minutes until the tofu cubes bubble up and form honeycomb-like fried tofu puffs. Centrifugation: Centrifuge the fried tofu puffs to remove excess oil. Centrifuge at 800-1600 r / min for 3-5 min, then cool to obtain honeycomb-shaped fried tofu puffs.

3. The method for preparing the snack bean product according to claim 1, characterized in that: The process for preparing the core-injection grout includes the following steps: Whipping: Use a whisk to whip the egg whites until stiff peaks form; Ingredients for the filling slurry: Weigh out the following amounts of glutinous rice flour, japonica rice flour, whipped egg white, functional powder, and water. The functional powder includes at least one of spinach powder, egg yolk powder, and purple sweet potato powder. Mixing: Mix glutinous rice flour, rice flour and water, stir well, then add functional powder and stir well again to obtain a mixture. Before use, add whipped egg white and stir well to obtain the filling batter.

4. The method for preparing the snack bean product according to claim 3, characterized in that: In the filling slurry ingredients, the raw materials and their weight parts are as follows: 80-100 parts by weight of japonica rice flour, 30-50 parts by weight of glutinous rice flour, 1-10 parts by weight of functional powder, 500-900 parts by weight of water, and 1-40 parts by weight of whipped egg white.

5. The method for preparing the snack bean product according to claim 1, characterized in that: In the ingredients of leisure bean products, the raw materials and their weight parts are as follows: 80-100 parts of fried tofu puffs, 100-200 parts of filling liquid, 40-100 parts of braising broth, and 20-50 parts of mixed seasoning oil.

6. The method for preparing the snack bean product according to claim 1, characterized in that: The process for making the braising broth includes the following steps: Making stock: Add the cleaned pork bones, pig's trotters, old hen, and chicken feet to cold water, bring to a boil, then simmer over low heat for 4 to 6 hours to obtain the prepared stock; To make caramel coloring: Heat cooking oil, add rock sugar, and continue heating and stirring until the mixture turns caramel color, thus obtaining caramel coloring. To make the spicy braising oil: Heat the cooking oil to 130-150℃, add scallions, ginger, and garlic for the first frying, and remove them after they turn golden brown to obtain the first spice residue; add spices soaked in white wine to the cooking oil for the second frying, and remove them after they turn slightly black to obtain the second spice residue; add chili paste to the cooking oil for the third stir-frying, and stir-fry for 10-40 minutes until the aroma of chili and compound spices is released, then remove the solids to obtain the third spice residue and the final spicy braising oil; Braising: Add the first spice residue, second spice residue and third spice residue to the prepared stock, simmer over low heat for 4 to 8 hours, then filter to obtain clear broth. Add spicy braising oil and caramel coloring to the clear broth, mix well, and you will get the braising stock.

7. The method for preparing the snack bean product according to claim 6, characterized in that: The spices are soaked in white wine for 8-12 hours; the chili peppers are cut into sections, seeds are removed, and boiled in water for 5-20 minutes until they are fragrant and bright red. After draining, they are crushed into chili paste; raw garlic is chopped, oxidized in air for 10-30 minutes, and then soaked in water to obtain minced garlic; the spices include at least one of cumin, star anise, bay leaves, cardamom, amomum tsao-ko, cinnamon, cloves, nutmeg, white cardamom, coriander seeds, fennel seeds, angelica dahurica, galangal, ginger, licorice, lemongrass, green Sichuan pepper, and red Sichuan pepper.

8. The method for preparing the snack bean product according to claim 1, characterized in that: The process for producing the mixed seasoning oil includes the following steps: To make chili oil: Heat cooking oil to 150-180℃, pour the first portion of the oil over chili flakes and stir quickly; cool the remaining oil in the pan to 130-150℃, pour the second portion of the oil over the chili flakes again and stir quickly; continue heating the remaining oil in the pan to 200-240℃, turn off the heat, add white sesame seeds and spices, and stir for 1-3 minutes to obtain a mixed oil; cool the mixed oil to 100-120℃, pour it all over the chili flakes, stir quickly and evenly, then let it stand and mature for at least 12 hours, and separate to obtain matured chili oil; Preparation of mixed seasoning oil: Mix the cooked red oil with the required mixed seasoning powder and mixed seasonings according to the predetermined ratio to obtain the mixed seasoning oil.

9. The method for preparing the leisure bean product according to claim 8, characterized in that: The process before making chili oil also includes a pre-treatment process: in the pre-treatment process, dried chilies are crushed into flakes and spices are crushed to 20-40 mesh; the first and second portions of edible oil are each 1 / 3 of the total amount of edible oil used; the mixed seasoning powder includes at least one of monosodium glutamate, white sugar, salt, disodium inosinate, chicken powder, beef powder, yeast extract, and garlic powder; the mixed seasonings include at least one of garlic essential oil, chili essential oil, sesame oil, and edible flavoring.

10. A type of snack bean product, characterized in that: It is prepared by the method of any one of claims 1-9 for preparing leisure soy products.