CN103549299A - 一种酱油风味豌豆 - Google Patents
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 20
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 33
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 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 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 239000003921 oil Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims description 16
- 229920002261 Corn starch Polymers 0.000 claims description 15
- 239000008120 corn starch Substances 0.000 claims description 15
- 229940099112 cornstarch Drugs 0.000 claims description 15
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 15
- 239000008158 vegetable oil Substances 0.000 claims description 15
- 244000248349 Citrus limon Species 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 239000002918 waste heat Substances 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 abstract description 6
- 241000209149 Zea Species 0.000 abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 2
- 235000005822 corn Nutrition 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 239000010773 plant oil Substances 0.000 abstract 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 3
- 208000012287 Prolapse Diseases 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 210000000436 anus Anatomy 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000004291 uterus Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- 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
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Soy Sauces And Products Related Thereto (AREA)
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Abstract
本发明公开了一种酱油风味豌豆，包含豌豆、玉米淀粉、白沙糖、盐、酱油、植物油；其中质量百分比：豌豆占65-75%、玉米淀粉占10-16%、白沙糖占5-10%、盐占0.5-1%、酱油占2-5%，其余为植物油；制作时，先将玉米淀粉、白沙糖、酱油按比例混合，然后加水制成糊状物；再加入豌豆，使豌豆被糊状物均匀包裹；再经植物油油炸5-10分钟，出锅滤油后乘余热加入盐调味；本发明的酱油风味豌豆营养丰富，具有酱香味，即开即食，深受大众喜爱；所述柠檬黄用来调节产品的颜色，使其更贴近实物的黄色；所述亮蓝可以增加产品的亮度；本发明的制作过程中，在油炸过后再加入盐调味，可以防止盐在油锅中过度加热，产生致癌物。
Description
技术领域
本发明涉及一种豌豆制品,尤其是一种口感柔和、具有酱香味的酱油风味豌豆。
背景技术
豌豆性味甘平，有补中益气、利小便的功效，是脱肛、慢性腹泻、子宫脱垂等中气不足症状的食疗佳品。此外，豌豆含有丰富的维生素A原，食用后可在体内转化为维生素A，有润肤的作用。传统的豌豆的食用方法如水煮豌豆、干炒豌豆，油炸豌豆等，难以满足人们适宜增长的需要，为此，我们开发了一种口感柔和、具有酱香味的酱油风味豌豆。
发明内容
针对上述存在的技术问题，本发明的目的是：提出了一种口感柔和、具有酱香味的酱油风味豌豆。
本发明的技术解决方案是这样实现的：一种酱油风味豌豆，包含豌豆、玉米淀粉、白沙糖、盐、酱油、植物油；其中质量百分比：豌豆占65-75%、玉米淀粉占10-16%、白沙糖占5-10%、盐占0.5-1%、酱油占2-5%，其余为植物油；制作时，先将玉米淀粉、白沙糖、酱油按比例混合，然后加水制成糊状物；再加入豌豆，使豌豆被糊状物均匀包裹；再经植物油油炸5-10分钟，出锅滤油后乘余热加入盐调味。
优选的，所述酱油风味豌豆，还包含柠檬黄，其中所述柠檬黄的质量百分比为0.001-0.005%。
优选的，所述酱油风味豌豆，还包含亮蓝，其中所述亮蓝的质量百分比为0.001-0.003%。
由于上述技术方案的运用，本发明与现有技术相比具有下列优点：
本发明的酱油风味豌豆营养丰富，具有酱香味，即开即食，深受大众喜爱；所述柠檬黄用来调节产品的颜色，使其更贴近实物的黄色；所述亮蓝可以增加产品的亮度；本发明的制作过程中，在油炸过后再加入盐调味，可以防止盐在油锅中过度加热，产生致癌物。
具体实施方式
实施方式1
本发明所述的一种酱油风味豌豆，包含豌豆、玉米淀粉、白沙糖、盐、酱油、植物油；其中质量百分比：豌豆占75%、玉米淀粉占12%、白沙糖占5%、盐占0.6%、酱油占3%，其余为植物油；制作时，先将玉米淀粉、白沙糖、酱油按比例混合，然后加水制成糊状物；再加入豌豆，使豌豆被糊状物均匀包裹；再经植物油油炸5-10分钟，出锅滤油后乘余热加入盐调味。
实施方式2
本发明所述的一种酱油风味豌豆，包含豌豆、玉米淀粉、白沙糖、盐、酱油、柠檬黄、植物油；其中质量百分比：豌豆占70%、玉米淀粉占13%、白沙糖占6%、盐占0.596%、酱油占5%、柠檬黄占0.004%，其余为植物油；制作时，先将玉米淀粉、白沙糖、酱油、柠檬黄按比例混合，然后加水制成糊状物；再加入豌豆，使豌豆被糊状物均匀包裹；再经植物油油炸5-10分钟，出锅滤油后乘余热加入盐调味。
实施方式3
本发明所述的一种酱油风味豌豆，包含豌豆、玉米淀粉、白沙糖、盐、酱油、柠檬黄、亮蓝、植物油；其中质量百分比：豌豆占68%、玉米淀粉占16%、白沙糖占6%、盐占0.695%、酱油占4%、柠檬黄占0.003%、亮蓝占0.002%，其余为植物油；制作时，先将玉米淀粉、白沙糖、酱油、柠檬黄、亮蓝按比例混合，然后加水制成糊状物；再加入豌豆，使豌豆被糊状物均匀包裹；再经植物油油炸5-10分钟，出锅滤油后乘余热加入盐调味。
由于上述技术方案的运用，本发明与现有技术相比具有下列优点：
本发明的酱油风味豌豆营养丰富，具有酱香味，即开即食，深受大众喜爱；所述柠檬黄用来调节产品的颜色，使其更贴近实物的黄色；所述亮蓝可以增加产品的亮度，以提高产品的卖相；本发明的制作过程中，在油炸过后再加入盐调味，可以防止盐在油锅中过度加热，产生致癌物。
上述实施例只为说明本发明的技术构思及特点，其目的在于让熟悉此项技术的人士能够了解本发明的内容并加以实施，并不能以此限制本发明的保护范围，凡根据本发明精神实质所作的等效变化或修饰，都应涵盖在本发明的保护范围内。
Claims (3)
1.一种酱油风味豌豆，其特征在于：包含豌豆、玉米淀粉、白沙糖、盐、酱油、植物油；其中质量百分比：豌豆占65-75%、玉米淀粉占10-16%、白沙糖占5-10%、盐占0.5-1%、酱油占2-5%，其余为植物油；制作时，先将玉米淀粉、白沙糖、酱油按比例混合，然后加水制成糊状物；再加入豌豆，使豌豆被糊状物均匀包裹；再经植物油油炸5-10分钟，出锅滤油后乘余热加入盐调味。
2.根据权利要求1所述的酱油风味豌豆，其特征在于：还包含柠檬黄，其中所述柠檬黄的质量百分比为0.001-0.005%。
3.根据权利要求1或2所述的酱油风味豌豆，其特征在于：还包含亮蓝，其中所述亮蓝的质量百分比为0.001-0.003%。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770622A (zh) * | 2015-02-02 | 2015-07-15 | 刘秉强 | 一种食品加工的方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715435A (zh) * | 2011-03-30 | 2012-10-10 | 苏州优尔食品有限公司 | 一种烤翅豌豆 |
| CN102715452A (zh) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | 一种美式烧烤豌豆的生产方法 |
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2013
- 2013-09-13 CN CN201310417250.0A patent/CN103549299A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715435A (zh) * | 2011-03-30 | 2012-10-10 | 苏州优尔食品有限公司 | 一种烤翅豌豆 |
| CN102715452A (zh) * | 2012-05-30 | 2012-10-10 | 苏州优尔食品有限公司 | 一种美式烧烤豌豆的生产方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770622A (zh) * | 2015-02-02 | 2015-07-15 | 刘秉强 | 一种食品加工的方法 |
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