Chinese chestnut-flavor instant crisp beans and making method thereof

A production method and technology of chestnut, applied in baked food, food science, food ingredients, etc., can solve the problems of undiscovered chestnut-flavored ready-to-eat crispy bean products, such as public records and reports, so as to improve human immunity, taste sweet and fragrant thick effect

Inactive Publication Date: 2016-06-22
吴晓伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] After extensive searching, no relevant public records and reports on the development of chestnut-flavored instant crispy beans have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A chestnut-flavored ready-to-eat crispy bean. The mass ratio of raw materials used for making the crispy bean is: 500 parts of wheat flour, 60 parts of shelled chestnuts, 20 parts of peeled roasted sesame seeds, 60 parts of white sugar powder, 10 parts of olive oil, 2 parts of eggs, 2 parts of salt, 8 parts of honey.

[0018] The preparation method of the described chestnut-flavored instant crisp beans comprises the following preparation steps:

[0019] (1) Roast the shelled chestnuts with proportioning weight at a temperature of 120-150°C, soak them in water for 24 hours, steam them until they are rotten, air them in the air and cool them down to 4-6°C, then mash them and extrude them into puree, and wait for 80-60°C 100-mesh filter, add proportioned eggs, olive oil and appropriate amount of water and stir into a paste to obtain chestnut paste, set aside; grind the proportioned weight of peeled roasted sesame seeds and white sugar powder, add salt and honey and stir ev...

Embodiment 2

[0023] A chestnut-flavored ready-to-eat crispy bean, the mass ratio of raw materials used for making the crispy bean is: 500 parts of wheat flour, 90 parts of shelled chestnuts, 15 parts of peeled roasted sesame seeds, 55 parts of white sugar powder, 8 parts of olive oil, 1.5 parts of eggs, 1.5 parts of salt, 6 parts of honey.

[0024] The preparation method of the described chestnut-flavored instant crisp beans comprises the following preparation steps:

[0025] (1) Roast the shelled chestnuts with proportioning weight at a temperature of 120-150°C, soak them in water for 24 hours, steam them until they are rotten, air them in the air and cool them down to 4-6°C, then mash them and extrude them into puree, and wait for 80-60°C 100-mesh filter, add proportioned eggs, olive oil and appropriate amount of water and stir into a paste to obtain chestnut paste, set aside; grind the proportioned weight of peeled roasted sesame seeds and white sugar powder, add salt and honey and stir...

Embodiment 3

[0029] A chestnut-flavored ready-to-eat crispy bean. The mass ratio of raw materials used for making the crispy bean is: 500 parts of wheat flour, 100 parts of shelled chestnuts, 10 parts of peeled roasted sesame seeds, 50 parts of white sugar powder, 6 parts of olive oil, 1 part of egg, 1 part of salt, 5 parts of honey.

[0030] The preparation method of the described chestnut-flavored instant crisp beans comprises the following preparation steps:

[0031] (1) Roast the shelled chestnuts with proportioning weight at a temperature of 120-150°C, soak them in water for 24 hours, steam them until they are rotten, air them in the air and cool them down to 4-6°C, then mash them and extrude them into puree, and wait for 80-60°C 100-mesh filter, add proportioned eggs, olive oil and appropriate amount of water and stir into a paste to obtain chestnut paste, set aside; grind the proportioned weight of peeled roasted sesame seeds and white sugar powder, add salt and honey and stir evenl...

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PUM

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Abstract

The invention discloses Chinese chestnut-flavor instant crisp beans and a making method thereof. The crisp beans are made of, by mass, 500 parts of wheat flour, 60-120 parts of shelled Chinese chestnuts, 10-20 parts of peeled roasted sesame seeds, 50-60 parts of white sugar powder, 6-10 parts of olive oil, 1-2 parts of eggs, 1-2 parts of edible salt and 5-8 parts of honey. The making method comprises the steps that 1, the shelled Chinese chestnuts are roasted, steamed, mashed into mashed Chinese chestnuts and then filtered with a filter screen, the eggs, the olive oil and an appropriate amount of clear water are added, stirring is performed to obtain Chinese chestnut paste, the peeled roasted sesame seeds are crushed by adding the white sugar powder and then added with the edible salt and the honey, and stirring is performed to obtain sesame seed-honey mixed liquid; 2, the wheat flour is prepared into a Chinese chestnut dough by adding the Chinese chestnut paste, the sesame seed-honey mixed liquid and an appropriate amount of clear water, the dough is processed through standing, pressed and rolled to be in the primary shape of the crisp beans, and fermentation is performed; 3, the fermented crisp beans are fried to be golden red, cooled and packaged, and then the crisp beans are made. The Chinese chestnut-flavor instant crisp beans have the advantages of being crisp in mouthfeel, distinctive in flavor, nutritional, healthy, instant to eat and convenient.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chestnut-flavored instant crispy bean and a preparation method thereof. Background technique [0002] Chestnut, also known as chestnut, chestnut, wind chestnut, etc., is a plant of the genus Chestnut in the Fagaceae family. Chestnut etc. It grows in areas with an altitude of 370-2800 meters, is more common in mountainous areas, and has been widely cultivated artificially. Chestnuts are rich in nutrients, and their vitamin C content is higher than that of tomatoes, and more than ten times that of apples. The minerals in chestnuts are also very comprehensive, containing potassium, zinc, iron and so on. Although the content is not as high as hazelnuts, it is still much higher than ordinary fruits such as apples, especially the potassium content is 3 times higher than that of apples. Chestnut has the effects of invigorating the spleen and stomach, nourishing qi, nourish...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A21D2/34A23L33/10
CPCA21D2/36A21D2/34A23V2002/00A23V2200/30A23V2200/314A23V2200/32A23V2200/318A23V2200/324
Inventor 吴晓伟司萍刘汉珍
Owner 吴晓伟
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