CN102334649B - Method for preparing nutritious broad beans by stir-frying and immersing - Google Patents
Method for preparing nutritious broad beans by stir-frying and immersing Download PDFInfo
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- CN102334649B CN102334649B CN2010102388691A CN201010238869A CN102334649B CN 102334649 B CN102334649 B CN 102334649B CN 2010102388691 A CN2010102388691 A CN 2010102388691A CN 201010238869 A CN201010238869 A CN 201010238869A CN 102334649 B CN102334649 B CN 102334649B
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- broad bean
- broad beans
- stir
- immersing
- broad
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- 240000006677 Vicia faba Species 0.000 title claims abstract description 90
- 235000010749 Vicia faba Nutrition 0.000 title claims abstract description 90
- 235000002098 Vicia faba var. major Nutrition 0.000 title claims abstract description 90
- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000008935 nutritious Nutrition 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 claims description 17
- 238000007654 immersion Methods 0.000 claims description 16
- 230000035764 nutrition Effects 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 5
- 241000208293 Capsicum Species 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 230000001627 detrimental effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241001143309 Acanthoscelides obtectus Species 0.000 description 1
- 206010022971 Iron Deficiencies Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Abstract
Relating to a food processing method, the invention specifically relates to a method for preparing nutritious broad beans by stir-frying and immersing, and the method can make broad beans soft but not powdered and keep the basic shapes of broad beans. The method of the invention comprises the steps of: 1) stir-frying dry grain broad beans to well cooked for standby application; 2) immersing the stir-fried broad beans in warm water with a temperature of 50-60DEG C for 3-5h; 3) steaming the immersed broad beans in a cookware for 20-30min; 4) putting the steamed broad beans in a slightly boiling flavoring solution and immersing them for 5-12h with fire extinguished, thus obtaining the edible broad beans. The broad beans processed by the method of the invention maintains the characteristics of high protein content, low sugar content, and high iron content of raw materials. Besides suitable for all human groups to eat, the broad beans processed by the method of the invention are more suitable for diabetic patients.
Description
Technical field
The present invention relates to a kind of food-processing method, specifically relate to a kind ofly make the soft and face not of broad bean, and keep the stir-fry of broad bean basic configuration and soak the method for preparing the nutrition broad bean.
Background technology
Along with everybody raising, also increasingly high to the requirement of pollution-free food to health idea.Now traditional eating method of broad bean is fried broad bean, fries, boils broad bean on the market, has also that the broad bean that fries is worn into powder is edible.Though fried broad bean is nice, and a lot of harm are arranged, and contains starch in the broad bean; Fried starch can cause angiocardiopathy, can increase fat, destroys nutritional labeling; Be detrimental to health,, friedly also can destroy vitamin because fried food contains carcinogen; Make protein with regard to property, so do not advocate the edible oil deep-fried food in recent years; Roasted dried broad bean hardness is high, unsuitable child and designed for old people; And boil broad bean face and high humidity, should not store for a long time.And change traditional fried, fry, boil broad bean processing method such as broad bean, Shang Weijian record.
Summary of the invention
The technical problem that the present invention will solve is to the deficiency that exists in the prior art, provides a kind of and makes the soft and face not of broad bean, and keep the constant stir-fry of broad bean nutrient content unchanged, basic configuration and soak the method for preparing the nutrition broad bean.
The method that a kind of stir-fry of the present invention and immersion prepare the nutrition broad bean is achieved through following technical proposals: the inventive method comprises the steps:
1) fry dried seed broad bean subsequent use;
2) broad bean that fries is immersed in 50～60 ℃ of warm water, soaked 3～5 hours;
Pot steamed 20～30 minutes on the broad bean that 3) will soak;
4) broad bean that cooks being put into the flame-out immersion of little flavouring liquid that boils was edible in 5～12 hours.
The present invention has following beneficial effect compared with prior art: it is that broad bean is produced in Qinghai that the present invention adopts raw material; Characteristics such as no worm-eaten (no bean weevil) has been brought up in Qinghai Province's particular climate condition and geographical position, seed is big and full, color and luster is milky white, high protein, high ferro, low sugar, low fat, nothing farming are residual; Iron content reaches 14mg/100g in the broad bean of Qinghai, is 2.8 times of other place of production broad beans.Therefore, the Qinghai broad bean is known as best in the world broad bean by the international market.The inventive method at first adopts slow fire frying broad bean, can not destroy the nutritional labeling of broad bean, and reprocessing the time can not make broad bean become face; Second step is that the broad bean that fries is soaked in warm water, makes the broad bean deliquescing that fries; Again pot on the broad bean is steamed, make broad bean increase the muscle degree; At last the broad bean that cooks is put into the flame-out immersion of little flavouring liquid that boils, make broad bean tasty.The nutrition broad bean of the present invention's preparation is non-fried food; Solve fried broad bean and increased fat, the nutritional labeling of destroying broad bean, the problem that is detrimental to health; Solve roasted dried broad bean hardness height and be inappropriate for the problem that the elderly and child eat; Also solved the broad bean face that boils simultaneously, not the problem of suitable long-time storage; The broad bean of the inventive method processing has kept the protein content of raw material high, and iron content is high, and sugared content is few, except that suitable all groups are edible, and the also suitable anemia edible for patients that causes owing to iron deficiency, diabetes patient preferably.
The specific embodiment
Below in conjunction with embodiment the method and technology scheme of a kind of stir-fry of the present invention and immersion preparation nutrition broad bean is further described.
The method that a kind of stir-fry of the present invention and immersion prepare the nutrition broad bean comprises the steps:
1) fry dried seed broad bean subsequent use;
2) broad bean that fries is immersed in 50～60 ℃ of warm water, soaked 3～5 hours;
Pot steamed 20～30 minutes on the broad bean that 3) will soak;
4) broad bean that cooks being put into the flame-out immersion of little flavouring liquid that boils was edible in 5～12 hours.
The batching of described flavouring liquid is:
Broad bean 20%～28%, salt 1%～5%, white granulated sugar 15%～20%, soy sauce 2%～8%, ginger 1%～5%, capsicum 0～0.3%, surplus is a water.
Described roasted dried broad bean is to fry 20～40 minutes with slow fire.
Embodiment 1.
The method that a kind of stir-fry of the present invention and immersion prepare the nutrition broad bean comprises the steps:
1, the dried seed 400g of broad bean was with slow fire frying 20 minutes;
2, the broad bean that fries is immersed in 50 ℃ of warm water, soaked 3 hours;
Pot steamed 20 minutes on the broad bean that 3, will soak;
4, the broad bean that cooks is put into little salt 20g that boils, white granulated sugar 300g, soy sauce 80g, ginger 35g, capsicum 4g, flame-out immersion was an edible in 5 hours in the flavouring liquid of water 900g.
Embodiment 2.
The method that a kind of stir-fry of the present invention and immersion prepare the nutrition broad bean comprises the steps:
1, the dried seed 500g of broad bean was with slow fire frying 30 minutes;
2, the broad bean that fries is immersed in 55 ℃ of warm water, soaked 4 hours;
Pot steamed 25 minutes on the broad bean that 3, will soak;
4, the broad bean that cooks is put into little salt 30g that boils, white granulated sugar 350g, soy sauce 100g, ginger 40g, capsicum 5g, water are that flame-out in the flavouring liquid of 1000g to soak 8 hours be edible.
Embodiment 3.
The method that a kind of stir-fry of the present invention and immersion prepare the nutrition broad bean comprises the steps:
1, the dried seed 600g of broad bean was with slow fire frying 40 minutes;
2, the broad bean that fries is immersed in 60 ℃ of warm water, soaked 5 hours;
Pot steamed 30 minutes on the broad bean that 3, will soak;
4, the broad bean that cooks is put into little salt 50g that boils, white granulated sugar 400g, soy sauce 120g, ginger 45g, capsicum 6g, water are that flame-out in the flavouring liquid of 1100g to soak 12 hours be edible.
Embodiment 4.
The method that a kind of stir-fry of the present invention and immersion prepare the nutrition broad bean comprises the steps:
1, the dried seed 400g of broad bean was with slow fire frying 20 minutes;
2, the broad bean that fries is immersed in 50 ℃ of warm water, soaked 3 hours;
Pot steamed 20 minutes on the broad bean that 3, will soak;
4, the broad bean that cooks is put into little salt 20g that boils, white granulated sugar 300g, soy sauce 80g, ginger 35g, flame-out immersion was an edible in 5 hours in the flavouring liquid of water 900g.
Claims (3)
1. fry and soak the method for preparing the nutrition broad bean for one kind, it is characterized in that described method comprises the steps:
1) fry dried seed broad bean subsequent use;
2) broad bean that fries is immersed in 50～60 ℃ of warm water, soaked 3～5 hours;
Pot steamed 20～30 minutes on the broad bean that 3) will soak;
4) broad bean that cooks being put into the flame-out immersion of little flavouring liquid that boils was edible in 5～12 hours.
2. stir-fry according to claim 1 and immersion prepare the method for nutrition broad bean, it is characterized in that the proportioning of preparing burden in described broad bean and the flavouring liquid is:
Broad bean 20%～28%, salt 1%～5%, white granulated sugar 15%～20%, soy sauce 2%～8%, ginger 1%～5%, capsicum 0～0.3%, surplus is a water.
3. stir-fry according to claim 1 and immersion prepare the method for nutrition broad bean, it is characterized in that: described step 1) is for frying 20～40 minutes with slow fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102388691A CN102334649B (en) | 2010-07-20 | 2010-07-20 | Method for preparing nutritious broad beans by stir-frying and immersing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102388691A CN102334649B (en) | 2010-07-20 | 2010-07-20 | Method for preparing nutritious broad beans by stir-frying and immersing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102334649A CN102334649A (en) | 2012-02-01 |
| CN102334649B true CN102334649B (en) | 2012-12-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102388691A Expired - Fee Related CN102334649B (en) | 2010-07-20 | 2010-07-20 | Method for preparing nutritious broad beans by stir-frying and immersing |
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| CN (1) | CN102334649B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366299A (en) * | 2014-09-15 | 2015-02-25 | 赵永贵 | Production method of broad bean soft cans without artificial additives |
| CN104938974A (en) * | 2015-06-29 | 2015-09-30 | 贵州旭阳食品（集团）有限公司 | Preparation method of fragrant crisp soybeans |
| CN113598315A (en) * | 2021-08-12 | 2021-11-05 | 重庆味之海食品有限公司 | Bean material bag-sorting production process |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1159295A (en) * | 1996-12-31 | 1997-09-17 | 云南保山森力神有限责任公司 | Savoury and crisp broad bean and making method thereof |
| CN1184606A (en) * | 1996-12-13 | 1998-06-17 | 云南省农业广播电视学校曲靖地区分校 | Tasty and crisp flake food |
| CN101107980A (en) * | 2007-08-21 | 2008-01-23 | 常少斌 | Method of manufacturing spiced salt Kungfu bean |
| CN101690597A (en) * | 2009-09-27 | 2010-04-07 | 宁夏厚生记食品有限公司 | Technique for producing deep-fried horsebeans |
-
2010
- 2010-07-20 CN CN2010102388691A patent/CN102334649B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1184606A (en) * | 1996-12-13 | 1998-06-17 | 云南省农业广播电视学校曲靖地区分校 | Tasty and crisp flake food |
| CN1159295A (en) * | 1996-12-31 | 1997-09-17 | 云南保山森力神有限责任公司 | Savoury and crisp broad bean and making method thereof |
| CN101107980A (en) * | 2007-08-21 | 2008-01-23 | 常少斌 | Method of manufacturing spiced salt Kungfu bean |
| CN101690597A (en) * | 2009-09-27 | 2010-04-07 | 宁夏厚生记食品有限公司 | Technique for producing deep-fried horsebeans |
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| Publication number | Publication date |
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| CN102334649A (en) | 2012-02-01 |
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Owner name: QINGHAI YUANXING INDUSTRIAL CO., LTD. Free format text: FORMER NAME: QINGHAI YUANXING INDUSTRY AND TRADING CO., LTD. |
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| CP01 | Change in the name or title of a patent holder |
Address after: Qinghai Biotechnology Industrial Park, Qinghai province Xining City Road 810016 No. 16 Patentee after: Qinghai Yuanxing Industrial Co., Ltd. Address before: Qinghai Biotechnology Industrial Park, Qinghai province Xining City Road 810016 No. 16 Patentee before: Qinghai Yuanxing Industry and Trading Co., Ltd. |
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