Method for preparing deep oil fryed bean product
A bean foam and depth technology, which is applied in the field of deep-fried bean foam prepared from soybean protein, can solve the problems of poor product elongation and achieve good elongation effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0022] Using a chopping machine (manufactured by Bibun K.K.), soybean protein isolate (100 parts, "FUJIPRO E", produced by FUJI OIL CO., LTD.), rapeseed oil (300 parts), water (3000 parts), cornstarch (50 parts) and salt (10 parts) were kneaded and emulsified for 3 minutes, and then magnesium chloride (15 parts) dissolved in water (30 parts) was added thereto. Knead for another 1 minute. The resulting blank material was left to stand for 10 minutes or 20 minutes, and then molded into a 45 mm square and 7 mm thick using a molding machine (manufactured by MURAKAM™. F.G. Co., LTD.). The molded base mass was fried in a three-step fryer (4 minutes at 70°C, 2 minutes at 110°C, 4 minutes at 170°C) using a 77 mm square molding form to obtain deep fried Bean bubbles.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com