CN103689461A - Fried broad bean and preparation method thereof - Google Patents
Fried broad bean and preparation method thereof Download PDFInfo
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- CN103689461A CN103689461A CN201310699556.XA CN201310699556A CN103689461A CN 103689461 A CN103689461 A CN 103689461A CN 201310699556 A CN201310699556 A CN 201310699556A CN 103689461 A CN103689461 A CN 103689461A
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses fried broad beans and a preparation method thereof. The fried broad beans are characterized by comprising the following raw materials in parts by weight: 100-120 parts of broad beans and main frying materials, wherein the main frying materials comprise 2-4 parts of soybean oil, 2-3 parts of ginger oil, 2-3 parts of scallion oil, 2-3 parts of garlic oil, 2-3 parts of aginomoto, 2-3 parts of edible salt, 0.5-1.5 parts of white sugar and 4-6 parts of mature vinegar. The preparation method comprises the following steps: a) frying the broad beans, namely, airing the broad beans, washing, soaking for 42-60 hours, washing, mechanically opening the broad beans, washing, boiling in water, mechanically centrifuging to remove the water, frying the broad beans by using a frying machine for 18-25 minutes, and fishing out the fried broad beans; b) preparing the frying materials, namely, weighing the frying materials according to a weight ratio; c) frying the broad beans; d) weighing and packaging the fried broad beans. The preparation method of the fried broad beans is advanced and practical, and the fried board bean produced by using the preparation method is unique in fragrance, good in taste, rich in nutrition and beneficial for sale in market.
Description
Technical field
The present invention relates to pot foods and preparation method, more specifically relate to a kind of fried crisp broad bean and preparation method.
Background technology
Broad bean, claims again lima bean, Buddhist beans, river beans, Japan's beans, broad bean.Annual or biennial herb.For grain, Vegetable and forage, green manure dual-purpose crop.Broad bean is containing 8 kinds of essential amino acids.Carbohydrate content 47%～60%.Nutritive value is abundant.Edible, also can sauce processed, soy sauce, bean vermicelli, bean sheet jelly and do vegetables.Also capable of using as feed, green manure and nectariferous plant plantation.Fried crisp broad bean is that the processing method of lima bean, jade belt beans is more, has their own characteristics each.Its general processing technology is: broad bean is soaked in water, after finishing, with centrifuge dewatering or dry surface moisture, by broad bean skin annular incision, then fried with cutter, and broad bean internal moisture is fried dryly just can take the dish out of the pot, and then admixes while hot flavouring.Existing.Its fried crisp effect of the crisp broad bean that the processing method of fried crisp broad bean processes is poor, and the local flavor of fried crisp broad bean is dull, for this reason, needs to explore new fried crisp broad bean and preparation method, meets the demand in market.
Summary of the invention
Object of the present invention: a kind of fried crisp broad bean is provided; A kind of preparation method of fried crisp broad bean is provided.
Technical scheme of the present invention is: a kind of preparation method of fried crisp broad bean, it is characterized in that, and the weight ratio of its primary raw material is: broad bean 100-120 powder; Mainly decoct material: soybean oil 2-4 part, oil of ginger 2-3 part, scallion oil 2-3 part, garlic oil 2-3 part, monosodium glutamate 2-3 part, salt 2-3 part, white sugar 0.5-1.5 part; Mature vinegar 4-6 part; Its preparation method is:
A) fried broad bean is made: the broad bean-fried broad bean after 40-50 minute-mechanical centrifugal of 42-60 hour-cleaning-broad bean of dried broad bean-cleaning-immersion mechanical openings-cleaning-poach dehydration-Fryer fried broad bean 18-25 minute-pull out is fried;
B) decoct material preparation: by weight, take and decoct material;
C) decoct and fry fried silkworm; First soybean oil, oil of ginger, scallion oil, the garlic oil decocted in material are put into pot heating, then put into fried broad bean, last monosodium glutamate, salt, white sugar, mature vinegar; Decoct again and fry 2-4 minute, off the pot and fried crisp broad bean;
D) fried crisp broad bean is carried out to metering packing.
The preparation method of described fried crisp broad bean, it is decocted in material also has chilli powder 2-3 part, zanthoxylum powder 1-3 part.
The preparation method of described fried crisp broad bean, it is decocted in material also has five-spice powder 1-2 part.
According to the preparation method of above-mentioned fried crisp broad bean, just can produce a kind of fried crisp broad bean of the present invention.
Beneficial effect of the present invention: a kind of fried crisp broad bean of the present invention and preparation method, preparation method's technique of its fried crisp broad bean is advanced, practical, fried crisp broad bean fragrance uniqueness, comfortable taste, nutritious that preparation method produces, the sale in favourable market.
The specific embodiment
Below by embodiment, the present invention is further illustrated.
Embodiment:
Fried crisp broad bean and a preparation method, the weight ratio of its primary raw material is: broad bean 100-120 powder; Mainly decoct material: soybean oil 2-4 kilogram, oil of ginger 2-3 kilogram, scallion oil 2-3 kilogram, garlic oil 2-3 kilogram, monosodium glutamate 2-3 kilogram, salt 2-3 kilogram, white sugar 0.5-1.5 kilogram; Mature vinegar 4-6 kilogram; Its preparation method is: a) fried broad bean is made: the broad bean-fried broad bean after 40-50 minute-mechanical centrifugal of 42-60 hour-cleaning-broad bean of dried broad bean-cleaning-immersion mechanical openings-cleaning-poach dehydration-Fryer fried broad bean 18-25 minute-pull out is fried; B) decoct material preparation: by weight, take and decoct material; C) decoct and fry fried silkworm; First soybean oil, oil of ginger, scallion oil, the garlic oil decocted in material are put into pot heating, then put into fried broad bean, last monosodium glutamate, salt, white sugar, mature vinegar; Decoct again and fry 2-4 minute, off the pot and fried crisp broad bean; D) fried crisp broad bean is carried out to metering packing.Described decoct in material, have chilli powder 2-3 kilogram, zanthoxylum powder 1-3 kilogram, five-spice powder 1-2 kilogram.According to the preparation method of above-mentioned fried crisp broad bean, just can obtain fried crisp broad bean of the present invention.
Claims (4)
1. a preparation method for fried crisp broad bean, is characterized in that, the weight ratio of its primary raw material is: broad bean 100-120 powder; Mainly decoct material: soybean oil 2-4 part, oil of ginger 2-3 part, scallion oil 2-3 part, garlic oil 2-3 part, monosodium glutamate 2-3 part, salt 2-3 part, white sugar 0.5-1.5 part; Mature vinegar 4-6 part; Its preparation method is:
A) fried broad bean is made: the broad bean-fried broad bean after 40-50 minute-mechanical centrifugal of 42-60 hour-cleaning-broad bean of dried broad bean-cleaning-immersion mechanical openings-cleaning-poach dehydration-Fryer fried broad bean 18-25 minute-pull out is fried;
B) decoct material preparation: by weight, take and decoct material;
C) decoct and fry fried silkworm; First soybean oil, oil of ginger, scallion oil, the garlic oil decocted in material are put into pot heating, then put into fried broad bean, finally put into monosodium glutamate, salt, white sugar, mature vinegar; Decoct again and fry 2-4 minute, off the pot and fried crisp broad bean;
D) fried crisp broad bean is carried out to metering packing.
2. by the preparation method of fried crisp broad bean claimed in claim 1, it is characterized in that, decoct and in material, also have chilli powder 2-3 part, zanthoxylum powder 1-3 part.
3. by the preparation method of the fried crisp broad bean described in claim 1 or 2, it is characterized in that, decoct and in material, also have five-spice powder 1-2 part.
4. a fried crisp broad bean, is characterized in that, it is obtained by the preparation method of the fried crisp broad bean described in claim 1,2 or 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310699556.XA CN103689461A (en) | 2013-12-19 | 2013-12-19 | Fried broad bean and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310699556.XA CN103689461A (en) | 2013-12-19 | 2013-12-19 | Fried broad bean and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103689461A true CN103689461A (en) | 2014-04-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310699556.XA Pending CN103689461A (en) | 2013-12-19 | 2013-12-19 | Fried broad bean and preparation method thereof |
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| CN (1) | CN103689461A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207036A (en) * | 2014-07-22 | 2014-12-17 | 泗水慧丰花生食品有限公司 | Producing technology of oil-fried broad bean tin |
| 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 |
| CN104957684A (en) * | 2015-06-30 | 2015-10-07 | 贵州旭阳食品（集团）有限公司 | Peppery gourmet-powder broad bean and making method thereof |
| CN106490481A (en) * | 2016-10-10 | 2017-03-15 | 胡艳花 | A kind of processing method of crisp perfume broad bean |
| CN112219986A (en) * | 2020-10-15 | 2021-01-15 | 湖南继丰食品有限公司 | Method for making crisp and fragrant green-core broad beans |
-
2013
- 2013-12-19 CN CN201310699556.XA patent/CN103689461A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207036A (en) * | 2014-07-22 | 2014-12-17 | 泗水慧丰花生食品有限公司 | Producing technology of oil-fried broad bean tin |
| 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 |
| CN104957684A (en) * | 2015-06-30 | 2015-10-07 | 贵州旭阳食品（集团）有限公司 | Peppery gourmet-powder broad bean and making method thereof |
| CN106490481A (en) * | 2016-10-10 | 2017-03-15 | 胡艳花 | A kind of processing method of crisp perfume broad bean |
| CN112219986A (en) * | 2020-10-15 | 2021-01-15 | 湖南继丰食品有限公司 | Method for making crisp and fragrant green-core broad beans |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140402 |
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| WD01 | Invention patent application deemed withdrawn after publication |