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Deep-fried broad beans and preparation method thereof

A production method, broad bean technology, applied in food preparation, application, food science, etc., can solve the problems of insufficient crispness of fried broad beans, single choice of fried broad beans, and limit the development of fried broad beans, so as to promote the development of brain cells , adding new flavors, enhancing the effect of nutritional value

Inactive Publication Date: 2011-08-17
SUZHOU KOUSHUIWA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Deep-fried broad beans, as a traditional snack, are deeply loved by people because of their crispy and sweet taste, high quality and low price, and easy to carry. This has just caused the selection singleness of fried broad bean, has limited the development of fried broad bean

Method used

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  • Deep-fried broad beans and preparation method thereof
  • Deep-fried broad beans and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A slightly spicy deep-fried broad bean, its recipe is as follows:

[0030] Broad beans: 25 kg; Soft white sugar: 20 kg; Modified starch: 5 kg;

[0031] Wheat flour: 5 kg; corn flour: 2 kg; sorghum flour: 2 kg;

[0032] Red bean powder: 2 kg; oat flour: 2 kg; chili powder: 0.5 kg;

[0033] Material powder: 0.5 kg; the material powder is composed of pepper powder, star anise powder, fennel powder, salt powder, white sugar, and monosodium glutamate; among them, pepper powder: star anise powder: fennel powder: salt powder: white sugar: monosodium glutamate= 1:1:1:1:1:1.

[0034] The specific steps of the preparation method of the above-mentioned fried broad beans are as follows:

[0035] (a) Selection of broad beans: take 25kg of broad beans, remove broken grains, and select broad beans with uniform grains;

[0036] (b) Soaking and cutting beans: Soak the selected broad beans in water for 10 hours; cut the soaked broad beans on the head of the broad beans with a bean cu...

Embodiment 2

[0045] A spicy fried broad bean, its formula is as follows:

[0046] Broad beans: 35kg; Soft white sugar: 25 kg; Modified starch: 10 kg;

[0047] Wheat flour: 10 kg; Corn flour: 5 kg; Sorghum flour: 5 kg;

[0048] Red bean powder: 5 kg; oat flour: 5 kg; chili powder: 1.5 kg; cooked peanut powder: 5 kg; material powder: 1 kg; , monosodium glutamate mixed composition; wherein pepper powder: star anise powder: cumin powder: salt powder: white sugar: monosodium glutamate = 1:1:1:1:1:1.

[0049] The specific steps of the preparation method of the above-mentioned fried broad beans are as follows:

[0050] (a) Selection of broad beans: take 35kg of broad beans, remove broken grains, and select broad beans with uniform grains;

[0051] (b) Soaking and cutting beans: Soak the selected broad beans in water for 12 hours; cut the soaked broad beans on the head of the broad beans with a bean cutting device so that the broad beans cannot be damaged when cutting the beans cotyledon;

[...

Embodiment 3

[0060] A kind of fried broad bean, its formula is as follows:

[0061] Broad beans: 30kg; Soft white sugar: 22 kg; Modified starch: 8 kg;

[0062] Wheat flour: 7 kg; Corn flour: 3 kg; Sorghum flour: 4 kg;

[0063] Red bean powder: 3.5 kg; oat powder: 4 kg; chili powder: 1 kg; cooked sesame powder 5 kg; material powder: 1.1 kg; the material powder consists of pepper powder, star anise powder, cumin powder, salt powder, white sugar , monosodium glutamate mixed composition; wherein pepper powder: star anise powder: cumin powder: salt powder: white sugar: monosodium glutamate = 1:1:1:1:1:1.

[0064] The specific steps of the preparation method of the above-mentioned fried broad beans are as follows:

[0065] (a) Selection of broad beans: take 30kg of broad beans, remove broken grains, and select broad beans with uniform grains;

[0066] (b) Soaking and cutting beans: Soak the selected broad beans in water for 11.5 hours; cut the soaked broad beans on the head of the broad beans...

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Abstract

The invention discloses deep-fried broad beans, the formula of which comprises 25-35 portions of broad beans, 20-25 portions of soft sugar, 5-10 portions of modified starch, 5-10 portions of wheat flour, 2-5 portions of corn flour, 2-5 portions of sorghum flour, 2-5 portions of ormosia flour, 2-5 portions of oat flour, 0.5-1.5 portion of cayenne powder, and 0.5-1.5 portion of powder. The powder consists of pepper powder, star anise powder, common fennel powder, salt powder, white granulated sugar and sodium glutamate which are mixed together and have a ratio of 1:1:1:1:1:1. The invention also discloses a preparation method for the deep-fried broad beans, which is simple and easy to operate, is suitable for industrialized production and promotes the development of the deep-fried broad beans.

Description

technical field [0001] The invention relates to a fried food and a preparation method thereof, in particular to a fried broad bean and a preparation method thereof. Background technique [0002] Broad beans contain important components such as calcium, zinc, manganese, and phospholipids that regulate the brain and nervous tissue, and are rich in choline, which has a brain-building effect of enhancing memory. Calcium in broad beans is conducive to the absorption and calcification of calcium by bones, and can promote the growth and development of human bones. Broad beans are rich in protein and do not contain cholesterol, which can improve the nutritional value of food and prevent cardiovascular diseases. The vitamin C in broad beans can delay arteriosclerosis, and the dietary fiber in broad bean skin can lower cholesterol and promote intestinal peristalsis. [0003] Deep-fried broad beans, as a traditional snack, are deeply loved by people because of their crispy, sweet, hi...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
Inventor 谢东奎
Owner SUZHOU KOUSHUIWA FOOD
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