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A kind of preparation method of old vinegar broad bean

An old vinegar broad bean and broad bean technology, applied in the field of snack food, can solve the problem of not being recognized by the market, and achieve the effects of distinct taste, satisfying taste requirements and crisp taste.

Active Publication Date: 2018-04-20
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of traditional processing and production of broad beans is also less and less recognized by the market because it is not suitable for the consumption habits of children, the elderly and modern health-preserving people

Method used

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  • A kind of preparation method of old vinegar broad bean
  • A kind of preparation method of old vinegar broad bean
  • A kind of preparation method of old vinegar broad bean

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of preparation method of old vinegar broad bean, comprises the following steps:

[0043] (1) Pick out the rotten, moldy and speckled seeds from the broad beans, soak the broad beans and open them, and when the opening rate reaches more than 98%, fry them at 170°C for 7 minutes until the moisture content is 1%- 1.5%, take it out, immediately immerse the broad beans in oil at 30°C for 2 minutes, after taking them out, go through a deoiler to deoil until the oil content of broad beans is 20%-28%, and set aside.

[0044] (2) Wrap 20g of syrup according to the conventional method according to the deoiled broad beans per 100g;

[0045] The preparation method of the syrup is as follows: mix 45 parts of water, 30 parts of white granulated sugar, 10 parts of brown sugar, and 15 parts of maltose. Boil completely, continue heating for 3-5 minutes, then turn to 150-170°C for boiling until the sugar content of the syrup is 70°, and then the syrup is obtained.

[0046] (3) A...

Embodiment 2

[0053] A kind of preparation method of old vinegar broad bean, comprises the following steps:

[0054] (1) Pick out the rotten, moldy and speckled seeds from the broad beans, soak the broad beans and open them, and when the opening rate reaches more than 98%, fry them at 170°C for 7 minutes until the moisture content is 1%- 1.5%, take it out, immediately immerse the broad beans in oil at 20°C for 3 minutes, after taking out, go through a deoiler to deoil until the oil content of broad beans is 20%-28%, and set aside.

[0055] (2) Wrap 100g of deoiled broad beans with 19g of syrup;

[0056] The preparation method of the syrup is as follows: 40 parts of water and 60 parts of maltose are mixed evenly. Initially, it is boiled at 220°C and stirred at a speed of 20r / min. Cook at 150-170°C until the sugar content of the syrup is 70° to obtain the syrup.

[0057] (3) Wrap 4g of mixed powder;

[0058] Described mixed powder comprises the raw material of following weight portion:

...

Embodiment 3

[0064] A kind of preparation method of old vinegar broad bean, comprises the following steps:

[0065] (1) Pick out the rotten, moldy and speckled seeds from the broad beans, soak the broad beans and open them until the opening rate reaches over 98%, then fry them at 173°C for 6 minutes until the moisture content is 1%- 1.5%, take it out, immediately immerse the broad beans in oil at 25°C for 3 minutes, after taking out, go through a deoiler to deoil until the oil content of broad beans is 20%-28%, and set aside.

[0066] (2) Wrap 100g of deoiled broad beans with 22g of syrup;

[0067] The preparation method of the syrup is as follows: mix 40 parts of water, 30 parts of white sugar, 20 parts of brown sugar, and 10 parts of maltose syrup. Initially, boil at 210 ° C and stir at a speed of 20 r / min. Turn to 150-170°C for boiling after 4 minutes after reaching complete boiling, and boil until the sugar content of the syrup is 70° to obtain the syrup.

[0068] (3) Wrap 6g of mixe...

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Abstract

The invention discloses a preparation method of old vinegar broad beans, which comprises the following steps: (1) soaking the broad beans and opening them, frying them, and then deoiling them; (2) wrapping the deoiled broad beans with syrup; (3) wrapping the broad beans Mix powder; (4) Spray aged vinegar to get aged vinegar broad beans. Compared with the prior art, in the present invention, through the control of frying temperature and time, cooling in cold oil immediately after frying, etc., the taste of broad beans is crisper. Through the technological sequence of coating with powdered sugar, coating with mixed powder, and finally spraying vinegar, the hot-packing process makes the prepared old vinegar broad bean taste distinct, layered, and mellow with the aroma of old vinegar. Moreover, through the proportioning of broad beans, syrup, mixed powder and aged vinegar, the present invention makes the obtained broad beans in aged vinegar not only have the mellow aroma of aged vinegar, but also meet the requirements of sweet and sour taste, satisfying the needs of people for taste.

Description

technical field [0001] The invention relates to the field of snack foods, in particular to a method for preparing old vinegar broad beans. Background technique [0002] The carbohydrate content in broad beans is 47% to 60%, containing 8 kinds of essential amino acids, especially rich in lysine, which is an essential amino acid for the human body, can promote human development, enhance immune function, and improve central nervous system function; at the same time, broad beans are rich in vitamin C, dietary fiber and various trace elements, have high nutritional value, and are excellent ingredients for leisure snacks. [0003] Broad beans can be made into various snack foods. Fried broad beans are loved by the public because of their crispy and sweet taste, high quality and low price, and easy to carry. At present, broad beans with various flavors are available on the market, including spicy, beef, and five-spice flavors. [0004] In recent years, with the rise of the e-comm...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/10A23L11/00
Inventor 朱慧敏牛朝峰束天锋
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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