Fried broad bean and preparation method thereof

Abstract

The invention discloses fried broad beans and a preparation method thereof. The fried broad beans are characterized by comprising the following raw materials in parts by weight: 100-120 parts of broad beans and main frying materials, wherein the main frying materials comprise 2-4 parts of soybean oil, 2-3 parts of ginger oil, 2-3 parts of scallion oil, 2-3 parts of garlic oil, 2-3 parts of aginomoto, 2-3 parts of edible salt, 0.5-1.5 parts of white sugar and 4-6 parts of mature vinegar. The preparation method comprises the following steps: a) frying the broad beans, namely, airing the broad beans, washing, soaking for 42-60 hours, washing, mechanically opening the broad beans, washing, boiling in water, mechanically centrifuging to remove the water, frying the broad beans by using a frying machine for 18-25 minutes, and fishing out the fried broad beans; b) preparing the frying materials, namely, weighing the frying materials according to a weight ratio; c) frying the broad beans; d) weighing and packaging the fried broad beans. The preparation method of the fried broad beans is advanced and practical, and the fried board bean produced by using the preparation method is unique in fragrance, good in taste, rich in nutrition and beneficial for sale in market.

Description

technical field [0001] The invention relates to snacks and a preparation method, more specifically to a fried broad bean and a preparation method. Background technique [0002] Broad beans, also known as Hudou beans, Buddha beans, Sichuan beans, Japanese beans, Luohan beans. Annual or biennial herbs. It is a dual-purpose crop for grain, vegetables, feed, and green manure. Broad beans contain 8 kinds of essential amino acids. The carbohydrate content is 47% to 60%. Rich in nutritional value. It is edible, and can also be used to make sauce, soy sauce, vermicelli, vermicelli and vegetables. It can also be used as fodder, green manure and honey plant planting. There are many processing methods for fried crispy broad beans, namely orchid beans and jade belt beans, each with its own characteristics. The general processing technology is: soak broad beans in water, after soaking, use a centrifuge to dehydrate or dry the surface moisture, use a knife to cut the broad bean ski...

AI Technical Summary

Problems solved by technology

The crispy broad beans processed by the processing method of deep-fried crispy broad beans have a poor fried crisp effect, and the flavor of fried crispy broad beans is monotonous. For this reason, new fried crispy broad beans and preparation methods need to be explored to meet the needs of the market