CN102326745A - Production method of paste-covered broad beans - Google Patents
Production method of paste-covered broad beans Download PDFInfo
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- CN102326745A CN102326745A CN201110137617A CN201110137617A CN102326745A CN 102326745 A CN102326745 A CN 102326745A CN 201110137617 A CN201110137617 A CN 201110137617A CN 201110137617 A CN201110137617 A CN 201110137617A CN 102326745 A CN102326745 A CN 102326745A
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Abstract
The invention relates to a production method of paste-covered broad beans, which relates to the production method of food. The production method comprises the following steps that: full, complete and damage-free broad beans are selected to be washed and cleaned by water so as to remove the impurities; paste is prepared by mixing 15 percent of glutinous rice flour, 30 percent of wheat powder, 35 percent of starch, 10 percent of white sugar, 5 percent of maltose, 1 percent of soy sauce, 2 percent of salt, 2 percent of spice and water; the washed broad beans and the paste are filled into a blender to be uniformly blended; then the broad beans which are covered by the paste are arranged into an oven to be baked at a temperature of 180 DEG C until the surfaces of the broad beans turn golden brown; and the baked broad beans are mixed with different seasonings with different flavors. The production method of the paste-covered broad beans has beneficial effects that: the paste-covered broad beans which are produced through the method have good taste, are delicious, can be prepared into different flavors according to the favor of different people, and have rich nutrition.
Description
Technical field:
The present invention relates to a kind of preparation method of food, relate in particular to a kind of preparation method of sticking with paste lima bean of hanging.
Background technology:
Lima bean---be the traditional snack of China, nutritious, firmly get liking of compatriots and nonlocal travelling trader, because the problem of region, the taste of various places is different again.
Summary of the invention:
The preparation method that the object of the invention is to provide a kind of nutritious delicious again extension to stick with paste lima bean.
For realizing the object of the invention, technical scheme realizes through following mode:
A kind of preparation method of sticking with paste lima bean of hanging is characterized in that, concrete preparation method is following:
(1) it is clean to select for use full grains, even, the undamaged broad bean water of size to eluriate, and removes impurity;
(2) stick with paste the prescription making by extension and hang paste;
(3) with stirring in broad bean and the extension paste adding mixer;
(4) broad bean of hanging after sticking with paste in the step (3) is put into baking box, 180 ℃ are baked to the surface and become golden yellow;
(5) broad bean after baking is accomplished in the step (4) is mixed the outer material of different taste.
Hanging the paste prescription in the above-mentioned steps (2) is: glutinous rice flour 15%, wheat flour 30%, starch 35%, white granulated sugar 10%, maltose 5%, soy sauce 1%, edible salt 2%, spices 2% add water and process pasty state.
The outer material of different taste is that fragrant chicken with several spices meat flavour expects that outward its prescription is in the above-mentioned steps (5): chicken meal 10%, break one's promise 25%, capsicum 10%, onion powder 5%, green onion powder 5%, powdered sugar 15%, monosodium glutamate 10%, five-spice powder 18%, ethyl maltose, hydrolyzed vegetable protein totally 2%.
The outer material of different taste expects outward that for the barbecue beef flavour its prescription is in the above-mentioned steps (5): powdered beef 15%, break one's promise 25%, capsicum 5%, cumin powder 15%, powdered sugar 10%, monosodium glutamate 5%, powdered soy 10%, fennel powder 5%, five-spice powder 8%, ethyl maltose, hydrolyzed vegetable protein totally 2%.
The present invention is a kind of to hang the preparation method of sticking with paste lima bean, and beneficial effect is, it is good that the extension that this method is made is stuck with paste the lima bean mouthfeel, and taste is graceful, can be deployed into different tastes according to the hobby of different people, and have abundant nutrition.
The specific embodiment:
For the present invention is elaborated, further specify below in conjunction with specific embodiment,
Embodiment one,
It is clean to select for use full grains, even, the undamaged broad bean water of size to eluriate, and removes impurity; Make to hang and stick with paste, get glutinous rice flour 15%, wheat flour 30%, starch 35%, white granulated sugar 10%, maltose 5%, soy sauce 1%, edible salt 2%, spices 2%, add water and process pasty state; With stirring in broad bean and the extension paste adding mixer; Put into baking box, 180 ℃ are baked to the surface and become golden yellow; Mix the outer material of the chicken with several spices meat flavour of going to temple to pray again.
Embodiment two,
It is clean to select for use full grains, even, the undamaged broad bean water of size to eluriate, and removes impurity; Make to hang and stick with paste, get glutinous rice flour 15%, wheat flour 30%, starch 35%, white granulated sugar 10%, maltose 5%, soy sauce 1%, edible salt 2%, spices 2%, add water and process pasty state; With stirring in broad bean and the extension paste adding mixer; Put into baking box, 180 ℃ are baked to the surface and become golden yellow; Mix the outer material of barbecue beef flavour again.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; The present invention is not restricted to the described embodiments; That describes in the foregoing description and the specification is merely preference of the present invention, is not used for limiting the present invention, under the prerequisite that does not break away from spirit and scope of the invention; The present invention also has various changes and modifications, and these variations and improvement all fall in the scope of the invention that requires protection.The present invention requires protection domain to be defined by appending claims and equivalent thereof.
Claims (4)
1. hang the preparation method of sticking with paste lima bean for one kind, it is characterized in that, concrete preparation method is following:
(1) it is clean to select for use full grains, even, the undamaged broad bean water of size to eluriate, and removes impurity;
(2) stick with paste the prescription making by extension and hang paste;
(3) with stirring in broad bean and the extension paste adding mixer;
(4) broad bean of hanging after sticking with paste in the step (3) is put into baking box, 180 ℃ are baked to the surface and become golden yellow;
(5) broad bean after baking is accomplished in the step (4) is mixed the outer material of different taste.
2. a kind of preparation method of sticking with paste lima bean of hanging as claimed in claim 1; It is characterized in that: hanging the paste prescription in the above-mentioned steps (2) is: glutinous rice flour 15%, wheat flour 30%, starch 35%, white granulated sugar 10%, maltose 5%, soy sauce 1%, edible salt 2%, spices 2% add water and process pasty state.
3. a kind of preparation method of sticking with paste lima bean of hanging as claimed in claim 1; It is characterized in that: the outer material of different taste is that fragrant chicken with several spices meat flavour expects that outward its prescription is in the above-mentioned steps (5): chicken meal 10%, break one's promise 25%, capsicum 10%, onion powder 5%, green onion powder 5%, powdered sugar 15%, monosodium glutamate 10%, five-spice powder 18%, ethyl maltose, hydrolyzed vegetable protein totally 2%.
4. a kind of preparation method of sticking with paste lima bean of hanging as claimed in claim 1; It is characterized in that: the outer material of different taste expects outward that for the barbecue beef flavour its prescription is in the above-mentioned steps (5): powdered beef 15%, break one's promise 25%, capsicum 5%, cumin powder 15%, powdered sugar 10%, monosodium glutamate 5%, powdered soy 10%, fennel powder 5%, five-spice powder 8%, ethyl maltose, hydrolyzed vegetable protein totally 2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110137617A CN102326745A (en) | 2011-05-25 | 2011-05-25 | Production method of paste-covered broad beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110137617A CN102326745A (en) | 2011-05-25 | 2011-05-25 | Production method of paste-covered broad beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102326745A true CN102326745A (en) | 2012-01-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110137617A Pending CN102326745A (en) | 2011-05-25 | 2011-05-25 | Production method of paste-covered broad beans |
Country Status (1)
| Country | Link |
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| CN (1) | CN102326745A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393018A (en) * | 2013-06-29 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Manufacturing method of appetizing fresh broad beans with chrysanthemum fragrance |
| CN103704618A (en) * | 2013-12-11 | 2014-04-09 | 合肥市香口福工贸有限公司 | Fried broad beans with fragrance of flowers and milk, and preparation method thereof |
| CN104957548A (en) * | 2015-05-22 | 2015-10-07 | 南乐县道德金农产品开发有限公司 | Preparation method of delicious and crisp soybean |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933581A (en) * | 2010-08-06 | 2011-01-05 | 苏州口水娃食品有限公司 | Sprouting dried broad bean and preparation method thereof |
| CN101972010A (en) * | 2010-05-26 | 2011-02-16 | 洽洽食品股份有限公司 | Crispy-skin peanuts and processing method thereof |
-
2011
- 2011-05-25 CN CN201110137617A patent/CN102326745A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101972010A (en) * | 2010-05-26 | 2011-02-16 | 洽洽食品股份有限公司 | Crispy-skin peanuts and processing method thereof |
| CN101933581A (en) * | 2010-08-06 | 2011-01-05 | 苏州口水娃食品有限公司 | Sprouting dried broad bean and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 叶茵: "《中国蚕豆学》", 31 March 2003, 中国农业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393018A (en) * | 2013-06-29 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Manufacturing method of appetizing fresh broad beans with chrysanthemum fragrance |
| CN103704618A (en) * | 2013-12-11 | 2014-04-09 | 合肥市香口福工贸有限公司 | Fried broad beans with fragrance of flowers and milk, and preparation method thereof |
| CN103704618B (en) * | 2013-12-11 | 2017-02-08 | 辛秋萍 | Fried broad beans with fragrance of flowers and milk, and preparation method thereof |
| CN104957548A (en) * | 2015-05-22 | 2015-10-07 | 南乐县道德金农产品开发有限公司 | Preparation method of delicious and crisp soybean |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120125 |