Seafood flavored puffed type broad beans controlling oil absorption rate and preparation method thereof

Abstract

The present invention discloses seafood flavored puffed type broad beans controlling an oil absorption rate. The broad beans are prepared from the following raw materials in parts by weight: 280-300 parts of broad beans, 6-7 parts of dried scallops, 6-7 parts of dried small shrimps, 9-10 parts of water chestnut juice, 1-2 parts of cynanchum mooreanum, 3-5 parts of castanea seguinii leaves, 2-3 parts of radix bupleuri, an appropriate amount of palm oil, 5-6 parts of dried chili powder, 3-5 parts of rhizoma alpiniae officinarum powder, 10-15 parts of edible salt, an appropriate amount of methyl cellulose, an appropriate amount of sorbitol, and an appropriate amount of water. The broad beans are crisp and tasty, and fragrant but not greasy, the added dried small shrimps have efficacies of invigorating kidney and strengthening yang, and regulating qi and activating appetite, and the added castanea seguinii leaves and the other Chinese herbal medicines have efficacies of improving eyesight and strengthening brain.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a seafood-flavored puffed broad bean with controlled oil absorption rate and a preparation method thereof. Background technique [0002] Broad bean (Viciafaba L.), commonly known as Hudou bean, Buddha bean, Luohan bean, etc., belongs to the leguminous vetch, and is an annual or annual herb. Broad bean is one of the oldest crops, and its planting scale ranks sixth among beans. my country is the largest producer of broad beans in the world, with the planting area and total output ranking fourth in the world. The protein content of broad bean is about 30%, the starch content is about 49%, the crude fiber content is 8%, the fat content is only 0.8%, and it contains trace elements such as phosphorus, magnesium, selenium, etc. It is a high-protein, low-fat, and starch-rich crop . Broad bean is rich in nutrition and has a wide range of sources, but there are relatively few br...

AI Technical Summary

Problems solved by technology

[0003] Phosphate is currently the most widely used food additive in the world. It plays an important role in the improvement of food quality. It can effectively improve the water holding capacity of the product and reduce the loss of nutrients; however, the use of compound phosphate will cause the following disadvantages : a. The compound phosphate is easy to remain on the product during use, and it is not easy to clean, which will cause the broad beans to foam during the subsequent frying process, affecting the frying effect and product quality; b. After soaking with the compound phosphate, it needs Washing with a large amount of water will cause waste of water resources and environmental pollution; c. Excessive consumption of compound phosphate will cause an imbalance in the calcium-phosphorus ratio of the human body, resulting in the inability to fully absorb and utilize calcium in the human body, easily causing fractures, tooth loss and bone deformation, etc., especially It will affect children's absorption of vitamin D and may cause rickets, so it is very important to seek food additives or processing techniques that can replace phosphate

However, in recent years, with the improvement of people's diet and living standards, the enhancement of health awareness and the increase in the incidence of adult diseases, many people have become wary of fried foods, fearing that eating fried foods will make them fat and increase the risk of cardiovascular and cerebrovascular diseases. Even the risk of cancer, etc.; on the other hand, the higher the oil absorption rate of fried food, the higher the relative water loss rate, which affects product quality and production cost