Powder-wrapped bean section and preparation method thereof

Abstract

The invention discloses a powder-wrapped bean section and a preparation method thereof. The powder-wrapped bean section is prepared from the follow raw materials in parts by weight: 15-25 parts of broad bean, 8-12 parts of water chestnut starch, 5-10 parts of modified starch, 4-8 parts of low-gluten flour, 3-5 parts of persimmon frost, 2-3 parts of coix seed, 3-4 parts of white granulated sugar and 1-2 parts of salt. The method can make a broad bean product which is crispy and is not greasy and dry, and the powder-wrapped layer of the road bean product is instantly melted in the mouth. Production equipment is mature and can realize scale production, and the needs of the development of society are met.

Description

technical field [0001] The invention mainly relates to the technical field of food processing and manufacturing, in particular to a flour-coated bean curd and a preparation method thereof. Background technique [0002] Broad beans are also known as broad beans, summer beans, and Luohan beans. Broad beans contain a lot of calcium, potassium, magnesium, vitamin C, etc., and there are relatively complete types of amino acids. Broad beans are planted in a considerable area in my country. Broad bean product is a traditional food that is being continuously improved and developed, and has already occupied a large market. However, the development of broad bean food is insufficient, and the development status abroad is basically similar to that in China. At present, orchid beans, strange-flavored beans, and stir-fried broad beans are the main products on the market. Orchid bean products are crispy, but greasy, while strange-flavored peas and stir-fried broad beans are ofte...

AI Technical Summary

Problems solved by technology

The taste of orchid bean products is crispy, but it has a strong greasy feeling, while the products of strange-flavored peas and stir-fried broad beans are often not crispy enough and have a strong sense of dryness