Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of smell strictosidine and prepared smell strictosidine

A technology of strange-flavored soybeans and soybeans, which is applied in the preparation of strange-flavored soybeans, and in the field of strange-flavored soybeans, which can solve problems such as uneven product quality, unstable production process, and insufficient bright color, so as to meet the taste requirements and enrich the coating material , good taste effect

Inactive Publication Date: 2017-05-31
东莞市傻二哥食品有限公司
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the current market, the crispness of fried soybeans is insufficient, the taste is rough, the taste is single, and the color is not bright enough, the production process of the product is unstable, and the product quality is uneven.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] In the present embodiment, a method for preparing soybeans with a strange taste comprises the following steps:

[0033] (1) Soaking: Soak the soybeans in water, and ensure that the soybeans will not emerge from the water after they are swelled; among them, the total impurity rate of the soybeans before soaking is ≤1.0%, the pure grain rate is ≥98.0%, and the weight of 1000 pieces is 700g-1000g , moisture≤14.0%;

[0034] (2) Incision: Cut the soybeans, just cut the skin of the soybeans; the rupture rate of the soybeans is ≥ 95%, the cutting depth is ≤ 1.5mm, and the opening rate is ≤ 5%;

[0035](3) Blanching: Blanch the cut peas, the temperature of the blanching water is 75°C, and the blanching time is 180s; after blanching, the broad beans are dried with cold wind. Wind heating; In the present embodiment, the blanching soybean enters the fryer by adding a conveyor belt with many fans;

[0036] (4) Frying: Fry the blanched and cold-air-dried chickpeas at a temperature...

Embodiment 2

[0047] In the present embodiment, a method for preparing soybeans with a strange taste comprises the following steps:

[0048] (1) Soaking: Soak the soybeans in water, and make sure that the soybeans will not come out of the water after they swell;

[0049] (2) Incision: Cut the soybeans, just cut the skin of the soybeans; the rupture rate of the soybeans is ≥ 95%, the cutting depth is ≤ 1.5mm, and the opening rate is ≤ 5%;

[0050] (3) Blanching: Blanch the cut peas, the temperature of the blanching water is 72°C, and the blanching time is 210s; after blanching, dry the broad beans with cold air;

[0051] (4) Frying: Fry the blanched and cold-air-dried soybeans at a temperature of 175°C for 14 minutes; use a frying machine to fry the soybeans, when the oil temperature in the frying machine When the temperature reaches 175°C, put in the soybeans, and the fried soybeans are tossed up, no whitish color, crunchy by hand, no soft feeling, golden yellow color, no dark yellow or bu...

Embodiment 3

[0062] In the present embodiment, a method for preparing soybeans with a strange taste comprises the following steps:

[0063] (1) Soaking: Soak the soybeans in water, and make sure that the soybeans will not come out of the water after they swell;

[0064] (2) Cutting: cut the soybeans, and cut the skins of the soybeans;

[0065] (3) Blanching: Blanch the cut peas, the temperature of the blanching water is 78°C, and the blanching time is 150s; after blanching, dry the broad beans with cold air;

[0066] (4) Frying: fry the blanched and cold-air-dried peas at a temperature of 181°C for 12 minutes;

[0067] (5) Deoiling: Deoil the fried soybeans, and the deoiling time is 40s; after deoiling, the soybeans are crispy, without softness, golden color, and no blackening phenomenon; the fat content of soybeans is greatly reduced after deoiling , eating healthier;

[0068] (6) Blending: brewing syrup and blending seasoning accessories;

[0069] (7) Mixing material: Mix the deoiled...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of food processing, and particularly relates to a preparation method of a smell strictosidine and the prepared smell strictosidine. The preparation method comprises the following steps of (1) soaking broad beans into water; (2) carrying out cutting treatment on the broad beans; (3) carrying out blanching treatment and cold air drying on the broad beans; (4) frying the broad beans; (5) deoiling the broad beans; (6) decocting syrup and blending a seasoning auxiliary material; (7) mixing the deoiled broad beans with the syrup, the seasoning auxiliary material and sesames; and (8) cooling the mixed broad beans and packaging. The smell strictosidine is obtained through deep processing on natural broad beans and matching with spices extracted from a natural product; the production process of the smell strictosidine is simple, standardized massive processing can be achieved, the operation process is easy to control and the product is uniform in quality; the produced smell strictosidine is abundant in nutrient, safe and healthy to eat, and good in taste; multiple numbing, spicy, sweet and salty flavors are matched with one another and reinforced with one another; and a broad bean main body is golden in color and luster, abundant in wrapping material, cellular in appearance crisp and palatable, and can meet the taste requirements of people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing soybeans with a strange taste and the prepared soybeans with a strange taste. Background technique [0002] Hudou beans are also called broad beans, Luohan beans, summer beans, etc. Hudou beans contain protein, carbohydrates, crude fiber, phospholipids, choline, vitamin B1, vitamin B2, niacin, and calcium, iron, phosphorus, potassium and other minerals. Especially phosphorus and potassium content is higher. Hudou is a food with both medicine and food. Regarding the nutritional value and efficacy of Hudou, traditional Chinese medicine believes that Hudou has the effects of strengthening the spleen and nourishing the stomach, clearing away heat and stopping bleeding, and lowering blood pressure. Difficulty urinating embolism. [0003] Peas are rich in calcium, zinc, manganese and other nutrients, which help to regulate the brain and nerve tissue. I...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00
Inventor 范方雄王清彬
Owner 东莞市傻二哥食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com