CN103494128A - Chickpea with hot and spicy flavor - Google Patents
Chickpea with hot and spicy flavor Download PDFInfo
- Publication number
- CN103494128A CN103494128A CN201310426259.8A CN201310426259A CN103494128A CN 103494128 A CN103494128 A CN 103494128A CN 201310426259 A CN201310426259 A CN 201310426259A CN 103494128 A CN103494128 A CN 103494128A
- Authority
- CN
- China
- Prior art keywords
- chickpea
- hot
- powder
- peppery
- chick
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000045195 Cicer arietinum Species 0.000 title claims abstract description 44
- 235000010523 Cicer arietinum Nutrition 0.000 title claims abstract description 44
- 239000000796 flavoring agent Substances 0.000 title abstract description 11
- 235000019634 flavors Nutrition 0.000 title abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 14
- 239000008158 vegetable oil Substances 0.000 claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 239000003921 oil Substances 0.000 claims abstract description 5
- 235000019198 oils Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000002304 perfume Substances 0.000 claims description 21
- 235000013599 spices Nutrition 0.000 claims description 21
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 239000002918 waste heat Substances 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000005556 hormone Substances 0.000 description 4
- 229940088597 hormone Drugs 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 2
- 235000008696 isoflavones Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229930024421 Adenine Natural products 0.000 description 1
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
- 206010065687 Bone loss Diseases 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003416 augmentation Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000004611 cancer cell death Effects 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 208000025661 ovarian cyst Diseases 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000005186 women's health Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
The invention discloses chickpea with hot and spicy flavor. The chickpea with hot and spicy flavor comprises the following components in percentage by mass: 92-95% of chickpea, 2-3% of hot and spicy powder, 0.2-0.6% of salt and the balance of vegetable oil. The chickpea with hot and spicy flavor is prepared by the steps of firstly adding water into the hot and spicy powder so as to dilute the hot and spicy powder; then adding chickpea, so that the surface of the chickpea is wrapped uniformly by the hot and spicy powder; then frying with the vegetable oil for 3-10 minutes, and adding salt for seasoning after cooking and oil filtration by taking the advantage of residual heat. The chickpea with hot and spicy flavor, which is provided by the invention, is crisp in mouthfeel, is rich in nutrition, has the natural hot and spicy flavor, is ready to eat, and is very suitable for the mouthfeel of the public.
Description
Technical field
The present invention relates to a kind of chick-pea goods, the peppery flavored chickpea of perfume (or spice) that especially a kind of mouthfeel is crisp, nutritious, have the peppery local flavor of natural perfume (or spice).
Background technology
Chick-pea belongs to high nutrition bean, is rich in the compositions such as various plants albumen and several amino acids, vitamin, crude fibre and calcium, magnesium, iron.Also contain in addition adenine, choline, inositol, starch, sucrose, glucose etc. in seed.Contain the useful health nutrients such as high protein, high unsaturated fatty acid, high-cellulose, high calcium, high zinc, high potassium, homovitamin B due to chick-pea.China's traditional medicine shows that it is obvious in treatment diabetes, cardiovascular disease, the aspect effect such as enrich blood, replenish the calcium.Research shows: chickpea isoflavone is very large on the impact of women's health, it is the activated vegetalitas oestrogen-like hormone of tool, it can postpone women's cell ageing, make skin keep elasticity, beauty treatment, breast augmentation, minimizing bone loss, facilitate ostosis, reducing blood lipid, alleviate female dimacteric syndrome shape etc.; Chickpea isoflavone also has the propagation that prevents cancer cell, impels the effect of cancer cell death.Can well prevent and treat hormone class cancer (as breast cancer and prostate cancer), it can balance hormone level, allows the eater seldom be subject to the puzzlement of premenstrual molimen and hormone relevant issues (as ovarian cyst).
Chick-pea is direct-edible during as food, or fries or boil edible; Or make sweet food, sweetened bean paste etc.; Also can be processed into various dessert or fried beans, the excellent pot foods of various tastes, leisure food and tinned food etc.; Green soya bean can be done vegetables. and also can eat raw, tender leaf also can be used as vegetables.Now existing chick-pea bean powder, acidified milk, protein beverage etc.; In countries such as the U.S., often it is made to salad.Although the eating method of existing chick-pea has a lot, along with the variation in epoch, existing eating method can not meet people's needs, and for this reason, we have researched and developed the peppery flavored chickpea of perfume (or spice) that a kind of mouthfeel is crisp, nutritious, have the peppery local flavor of natural perfume (or spice).
Summary of the invention
Technical problem for above-mentioned existence the objective of the invention is: proposed the peppery flavored chickpea of perfume (or spice) that a kind of mouthfeel is crisp, nutritious, have the peppery local flavor of natural perfume (or spice).
Technical solution of the present invention is achieved in that the peppery flavored chickpea of a kind of perfume (or spice), comprises chick-pea, vegetable oil, fragrant peppery powder, salt; Mass percent wherein: chick-pea accounts for that 92-95%, fragrant peppery powder account for 2-3%, salt accounts for 0.2-0.6%, and all the other are vegetable oil; During making, first the peppery powder of perfume (or spice) is diluted with water; Add again chick-pea, make the surface uniform of chick-pea be enclosed with fragrant peppery powder; Through the fried 3-10 minute of vegetable oil, after the oil strain that takes the dish out of the pot, take advantage of waste heat to add the salt seasoning again.
Preferably, the peppery flavored chickpea of described perfume (or spice), also comprise chilli powder, and wherein the mass percent of chilli powder is 0.1-0.5%.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The peppery flavored chickpea mouthfeel of perfume (or spice) of the present invention is crisp, nutritious, have the peppery local flavor of natural perfume (or spice), opens instantly, is applicable to very much popular taste.
The specific embodiment
embodiment 1
The peppery flavored chickpea of perfume (or spice) of the present invention, comprise chick-pea, vegetable oil, fragrant peppery powder, salt; Mass percent wherein: chick-pea accounts for 95%, fragrant peppery powder accounts for 2%, salt accounts for 0.2%, and all the other are vegetable oil; During making, first the peppery powder of perfume (or spice) is diluted with water; Add again chick-pea, make the surface uniform of chick-pea be enclosed with fragrant peppery powder; Through the fried 3-10 minute of vegetable oil, after the oil strain that takes the dish out of the pot, take advantage of waste heat to add the salt seasoning again.
embodiment 2
The peppery flavored chickpea of perfume (or spice) of the present invention, comprise chick-pea, vegetable oil, fragrant peppery powder, salt; Mass percent wherein: chick-pea accounts for 92%, fragrant peppery powder accounts for 3%, salt accounts for 0.5%, chilli powder accounts for 0.2%, and all the other are vegetable oil; During making, after first the peppery powder of perfume (or spice) and chilli powder being mixed in proportion, be diluted with water; Add again chick-pea, make the surface uniform of chick-pea be enclosed with fragrant peppery powder and chilli powder; Through the fried 3-10 minute of vegetable oil, after the oil strain that takes the dish out of the pot, take advantage of waste heat to add the salt seasoning again.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The peppery flavored chickpea mouthfeel of perfume (or spice) of the present invention is crisp, nutritious, have the peppery local flavor of natural perfume (or spice), opens instantly, is applicable to very much popular taste.
Above-described embodiment is only explanation technical conceive of the present invention and characteristics; its purpose is to allow the person skilled in the art can understand content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences that Spirit Essence is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (2)
1. the peppery flavored chickpea of perfume (or spice), is characterized in that: comprise chick-pea, vegetable oil, fragrant peppery powder, salt; Mass percent wherein: chick-pea accounts for that 92-95%, fragrant peppery powder account for 2-3%, salt accounts for 0.2-0.6%, and all the other are vegetable oil; During making, first the peppery powder of perfume (or spice) is diluted with water; Add again chick-pea, make the surface uniform of chick-pea be enclosed with fragrant peppery powder; Through the fried 3-10 minute of vegetable oil, after the oil strain that takes the dish out of the pot, take advantage of waste heat to add the salt seasoning again.
2. the peppery flavored chickpea of perfume (or spice) according to claim 1, it is characterized in that: also comprise chilli powder, wherein the mass percent of chilli powder is 0.1-0.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310426259.8A CN103494128A (en) | 2013-09-18 | 2013-09-18 | Chickpea with hot and spicy flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310426259.8A CN103494128A (en) | 2013-09-18 | 2013-09-18 | Chickpea with hot and spicy flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103494128A true CN103494128A (en) | 2014-01-08 |
Family
ID=49859468
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310426259.8A Pending CN103494128A (en) | 2013-09-18 | 2013-09-18 | Chickpea with hot and spicy flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103494128A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957546A (en) * | 2015-06-27 | 2015-10-07 | 张辉和 | Special food with chickpeas and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771724A (en) * | 2012-05-31 | 2012-11-14 | 杭州姚生记食品有限公司 | Instant chickpeas and processing method thereof |
-
2013
- 2013-09-18 CN CN201310426259.8A patent/CN103494128A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771724A (en) * | 2012-05-31 | 2012-11-14 | 杭州姚生记食品有限公司 | Instant chickpeas and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957546A (en) * | 2015-06-27 | 2015-10-07 | 张辉和 | Special food with chickpeas and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140108 |
|
| RJ01 | Rejection of invention patent application after publication |