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Method for preparing red bean paste stuffing with tender taste

A technology for sand filling and red bean, which is applied in the field of preparation of red bean paste filling, can solve the problems of single edible taste, too sandy or too tender, and cannot stand out, and achieves smooth and tender taste, reduced bitterness, and good sandy feeling. Effect

Inactive Publication Date: 2017-09-15
BENGBU JINWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing red bean paste processing methods are relatively diverse, and the tastes are different, but most of them have a single taste, too sandy or too tender, and cannot stand out among many products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method for red bean paste filling with sandy and tender mouthfeel, comprising the steps of:

[0033] (1) Selection of raw materials:

[0034] Select red beans with purple color, bright skin, uniform size and good freshness purchased in that year as raw materials for standby;

[0035] (2) Screening to remove impurities:

[0036] Put the red beans selected in step (1) into the vibrating sieve to remove stones, clods, dust, and shriveled beans in the raw materials, and then use the permanent magnet roller to remove the metal particles in the raw materials for later use;

[0037] (3) Cleaning and soaking:

[0038] Wash the red beans treated in step (2) once with clean water, then mix and soak the red beans and clean water according to the weight ratio of 1:6, control the water temperature at 30°C during the period, take out after soaking for 15 hours and set aside;

[0039] (4) Cooking treatment:

[0040] Put the red beans processed in step (3) into the st...

Embodiment 2

[0057] A preparation method for red bean paste filling with sandy and tender mouthfeel, comprising the steps of:

[0058] (1) Selection of raw materials:

[0059] Select red beans with purple color, bright skin, uniform size and good freshness purchased in that year as raw materials for standby;

[0060] (2) Screening to remove impurities:

[0061] Put the red beans selected in step (1) into the vibrating sieve to remove stones, clods, dust, and shriveled beans in the raw materials, and then use the permanent magnet roller to remove the metal particles in the raw materials for later use;

[0062] (3) Cleaning and soaking:

[0063] Wash the red beans treated in step (2) once with clean water, then mix and soak the red beans and clean water according to the weight ratio of 1:6.5, during which the water temperature is controlled at 35°C, soaked for 17 hours and then taken out for later use;

[0064] (4) Cooking treatment:

[0065] Put the red beans processed in step (3) into ...

Embodiment 3

[0082] A preparation method for red bean paste filling with sandy and tender mouthfeel, comprising the steps of:

[0083] (1) Selection of raw materials:

[0084] Select red beans with purple color, bright skin, uniform size and good freshness purchased in that year as raw materials for standby;

[0085] (2) Screening to remove impurities:

[0086] Put the red beans selected in step (1) into the vibrating sieve to remove stones, clods, dust, and shriveled beans in the raw materials, and then use the permanent magnet roller to remove the metal particles in the raw materials for later use;

[0087] (3) Cleaning and soaking:

[0088] Wash the red beans treated in step (2) once with clean water, and then mix and soak the red beans and clean water according to the weight ratio of 1:7. During this period, control the water temperature at 40°C, take out after soaking for 18 hours, and set aside;

[0089] (4) Cooking treatment:

[0090] Put the red beans processed in step (3) into...

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PUM

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Abstract

The invention discloses a method for preparing a red bean paste stuffing with a tender taste. The method comprises the following steps: (1) selecting raw materials; (2) performing screening to remove impurities; (3) performing cleaning and soaking; (4) performing cooking treatment; (5) performing peeling to take paste; (6) squeezing wet bean paste; (7) preparing semi-product bean paste A; (8) preparing semi-product bean paste B; and (9) preparing end-product bean paste. The prepared red bean paste stuffing has not only a favorable sand feeling but also excellent tenderness, and is unique in taste and strong in market competitiveness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing red bean paste filling with a smooth taste. Background technique [0002] Red bean paste is a food with a long history and national traditional flavor, and it is also a popular convenience food in modern life and one of the important raw materials of the food industry. The existing red bean paste processing methods and techniques are relatively diverse, and the tastes are different, but most of the edible mouthfeels are relatively single, too sandy or too tender, and cannot stand out among many products. Contents of the invention [0003] The object of the present invention is to solve the existing problems, and provide a method for preparing red bean paste filling with a smooth and tender taste. Have very good market competitiveness. [0004] The present invention is achieved through the following technical solutions: [0005] A pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L29/00A23L5/10A23L5/20
CPCA23L5/12A23L5/25A23L11/05A23L29/015A23L29/06
Inventor 黄劲松
Owner BENGBU JINWANG FOOD
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