CN103704619A - Fried green bean and making method thereof - Google Patents
Fried green bean and making method thereof Download PDFInfo
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- CN103704619A CN103704619A CN201310741975.5A CN201310741975A CN103704619A CN 103704619 A CN103704619 A CN 103704619A CN 201310741975 A CN201310741975 A CN 201310741975A CN 103704619 A CN103704619 A CN 103704619A
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- soya bean
- powder
- green soya
- green
- fried
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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
- 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
Abstract
The invention relates to fried food and a fried food making method, and in particular relates to a fried green bean and a making method thereof. The fried green bean comprises 35-40 parts of green bean, 3-5 parts of dehydrated green onion, 5-10 parts of starch, 3-5 parts of Chinese yam flour, 0.5-1.5 parts of pearl powder, 1-3 parts of rhizoma polygonati powder, 1-3 parts of polygonatum odoratum powder, 1-3 parts of ginseng powder, 3-5 parts of barley powder, 1-5 parts of stevia rebaudiana powder and 3-5 parts of material powder. According to the fried green bean and the making method thereof, provided by the invention, the surface of the green bean can be uniformly fried, and the fried green bean tastes crispy and delicious, and is suitable for different people.
Description
Technical field
The present invention relates to a kind of fried food and preparation method thereof, specifically a kind of fried green soyabean and preparation method thereof.
Background technology
In green soya bean, containing a lot of nutrition, similarly is unrighted acid and soybean lecithin, has and keeps blood vessel elasticity, brain tonic and prevent the effect that fatty liver forms; In green soya bean, also contain the anticancer components such as saponin, protease inhibitors, isoflavones, molybdenum, selenium simultaneously, nearly all cancers such as prostate cancer, cutaneum carcinoma, intestinal cancer, cancer of the esophagus are had to inhibitory action.
The applicable crowd of green soya bean: green soya bean food nature and flavor are flat, is applicable to common people edible, eat green soya bean have invigorating the spleen wide in, the effect of moisturizing the water that disappears; Can also treat in addition infantile malnutrition due to digestive disturbances or intestinalparasites and rush down the problems such as thin thin, the gestosis of dysentery, abdominal distension, sore and toxic, traumatism and bleeding.
Fried green soyabean is the leisure food that a kind of masses of being subject to extensively like, but existing fried green soyabean surface is fried inhomogeneous, and existence is crisp not, the tough situation of the elderly.
Summary of the invention
Goal of the invention: the object of the invention is, for the deficiencies in the prior art, provides a kind of fried green soyabean and preparation method thereof, makes fried green soyabean crisp, easily food, surperficial fried even.
Technical scheme: a kind of fried green soyabean, its proportioning is as follows:
Green soya bean: 35-40 part, dry green onion dewaters: 3-5 part, starch: 5-10 part, Chinese yam powder: 3-5 part; Pearl powder: 0.5-1.5 part; Sealwort powder: 1-3 part; Radix polygonati officinalis powder: 1-3 part; Ginseng pulverate: 1-3 part; Coixlacrymajobi powder: 3-5 part; Sweetleaf inulin: 1-5 powder; Material powder: 3-5 part;
Described powder comprises:, monosodium glutamate, salt, fennel powder, star aniseed powder, soda ash, wherein: monosodium glutamate: salt: fennel powder: star aniseed powder: soda ash=2:2:1.5:1:0.5.
A preparation method for fried green soyabean, is characterized in that: comprise the following steps:
A: select beans: green soya bean is put into aperture vibrations screening machine, eliminate green soya bean and the partial impurities of smaller size smaller;
Further green soya bean is put into macropore vibrations screening machine, eliminated green soya bean and the partial impurities of larger volume;
Again by craft select mode eliminate go mouldy, green soya bean and the impurity of fragmentation, germination, worm-eaten;
B: dedusting, air-dry: respectively green soya bean, the dry green onion that dewaters after screening are put into dust-removing machine and carry out drifting dust operation, and dry up green soya bean, dry green onion surface steam dewaters;
C: invade bubble green soya bean: mix well after Chinese yam powder, pearl powder, sealwort powder, radix polygonati officinalis powder, ginseng pulverate, coixlacrymajobi powder, sweetleaf inulin are added to hot water after mixing; Green soya bean is invaded to bubble in the mixed powder of mixing well;
Dioscorea opposita thumb nutritional is abundant, contains 20 various nutrients such as saponin, mucilaginous substance, amylase, choline, allantoin, starch, glycoprotein, amino acid, polyphenol oxidase, vitamin C, calcium, phosphorus, iron, mannosan, phytic acid.RHIIZOMA DIOSCOREAE from Henan of China is that a kind of nourishing of food and medicament dual-purpose is top grade, has the laudatory title of " angle's food " and " big stick-means of intimidation ginseng ".Chinese yam is that qi-restoratives is top grade, and its reason is as follows:
1.. Chinese yam nature and flavor are gentle, cold not dry, can fill the five internal organs, for controlling chronic diseases marked by deficiency of vital energy key medicine.And diabetes are due to be mainly the deficiency of Yin scorching, the deficiency of Yin is scorching quenches one's thirst, edible Chinese yam, useful cloudy effect.
2.. contained glycoprotein in Chinese yam, be hydrolyzed in vivo protein and sugar class, there is the hypoglycemic effect of falling.The contained amylase of Chinese yam has the effect that food digestion, hydrolyzed starch are glucose that helps.
3.. Chinese yam can tonifying Qi, again can yin-nourishing, tonify without causing stagnation, foster and oiliness, enriching spleen-QI and beneficial stomach-Yin is flat tonifying spleen and stomach key medicine, is applicable to diabetic edible for a long time, and levis diabetes is had to significant curative effect.
In theory of traditional Chinese medical science, hypertension belongs to due to liver-yang hyperactivity, and the pearl powder in China's Chinese medicine has that tranquillizing the mind by relieving convulsion, yin-nourishing relieve dizziness, high fever, infantile convulsions, epilepsy, etc., the effect of town liver checking exuberance of yang, thereby reaches the effect of step-down, facts have proved, if blood pressure exceeds seldom, can use the biological step-down of pearl powder completely, natural safety.
Sealwort taste is sweet, property flat, has tonifying spleen moistening lung, the effect of supplementing qi and nourishing yin, and the traditional Chinese medical science is usually used in controlling the lung-dryness syndrome due to yin deficiency, dry cough chronic cough, the early ageing of suffering from a deficiency of the kidney, interior heat is quenched one's thirst and weakness of the spleen and the stomach all diseases.Li Shizhen (1518-1593 A.D.) highlights the effect of its " mend all void, replenishing essence marrow, flat filling blood and moisten " in < < Compendium of Materia Medica > >.The traditional Chinese medical science thinks, the help of sugariness energy and in, emergency.The help medicine for the treatment of various asthenic symptoms is mostly sugariness.The fever and chills attribute of levelling medicine is not obvious, and effect is gentle, all very suitable for the crowd at various ages.
Radix polygonati officinalis taste is sweet, and property is flat and partially cold.Attach to the lung and stomach meridians.The kind cloudy liquid of supporting lung, stomach of this product, has Yin nourishing and lung moistening, an effect of the nourishing the stomach of promoting the production of body fluid.
In ginseng, saponin(e has stimulates the effect of animal used as test uelralante, and ginseng extract, panaxan, ginseng polypeptide, gen-seng haulms polysaccharide, the non-saponin(e part of ginseng all have hypoglycemic activity.Ginseng extract has reduction blood glucose value to alloxan diabetes, reduces ketoboidies, promotes the effect that sugar absorbs.
In the seed of Job's tears, be rich in protein, Cobastab, the compositions such as vitamin E, calcium, zinc, iron, selenium, food fiber, are a kind of crops of nutrient balance, most compositions are all far away higher than other crop.
The leaf of stevia rebaudianum contains the sweet substance that is named as " Steviosin ", and refining Steviosin is the crystallization of colorless and odorless, has the sweet taste of 200 times of granulated sugar.Because heat is low, soluble in water or alcohol, also have a heat resistance, be empty calory for sugar product, be diabetic's diet or the conventional sugariness material of slimming food.
D: drain and wrap up starch: the green soya bean after draining and the starch modulating are fully wrapped up; In starch, add egg white and water hybrid modulation;
E: carry out freezing; Green soya bean is refrigerated to-5 ℃ ~-15 ℃;
F: green soya bean immersion oil: freezing green soya bean is placed on conveyer belt, and conveyer belt is through edible oil vessel, and green soya bean is fully contacted with edible oil, the invade bubble time of green soya bean in edible oil vessel is 3-5 minute;
G: fried: the green soya bean of invading after bubble is sent in oil cauldron and continued to stir-fry by conveying device, and the time of stir-frying is: 5-10 minute;
H: add the dry green onion of dehydration and material powder to stir-fry; The time of stir-frying is: 5-10 minute;
I: get rid of oil: the green soya bean after having stir-fried is sent into get rid of in oil machine and get rid of oil, drain green soya bean surface edible oil;
J: cooling: the green soya bean getting rid of after oil is placed on transport tape, by cooling blower, green soya bean is blown coolingly, make room temperature remain on 20-25 degree Celsius;
K: packing.
Beneficial effect: compared with prior art, a kind of fried green soyabean of proposition of the present invention and preparation method thereof, can make green soya bean surface fried evenly, crisp good to eat, suitable different crowd.
The specific embodiment
Embodiment 1:
A fried green soyabean, is characterized in that: its proportioning is as follows:
Green soya bean: 40 parts, dry green onion dewaters: 3 parts, starch: 5 parts, Chinese yam powder: 5 parts; Pearl powder: 0.5 part; Sealwort powder: 1 part; Radix polygonati officinalis powder: 3 parts; Ginseng pulverate: 3 parts; Coixlacrymajobi powder: 3 parts; Sweetleaf inulin: 1 powder; Material powder: 3 parts;
Described powder comprises:, monosodium glutamate, salt, fennel powder, star aniseed powder, soda ash, wherein: monosodium glutamate: salt: fennel powder: star aniseed powder: soda ash=2:2:1.5:1:0.5.
A preparation method for fried green soyabean, is characterized in that: comprise the following steps:
A: select beans: green soya bean is put into aperture vibrations screening machine, eliminate green soya bean and the partial impurities of smaller size smaller;
Further green soya bean is put into macropore vibrations screening machine, eliminated green soya bean and the partial impurities of larger volume;
Again by craft select mode eliminate go mouldy, green soya bean and the impurity of fragmentation, germination, worm-eaten;
B: dedusting, air-dry: respectively green soya bean, the dry green onion that dewaters after screening are put into dust-removing machine and carry out drifting dust operation, and dry up green soya bean, dry green onion surface steam dewaters;
C: invade bubble green soya bean: mix well after Chinese yam powder, pearl powder, sealwort powder, radix polygonati officinalis powder, ginseng pulverate, coixlacrymajobi powder, sweetleaf inulin are added to hot water after mixing; Green soya bean is invaded to bubble in the mixed powder of mixing well;
D: drain and wrap up starch: the green soya bean after draining and the starch modulating are fully wrapped up; In starch, add egg white and water hybrid modulation;
E: carry out freezing; Green soya bean is refrigerated to-15 ℃;
F: green soya bean immersion oil: freezing green soya bean is placed on conveyer belt, and conveyer belt is through edible oil vessel, and green soya bean is fully contacted with edible oil, the invade bubble time of green soya bean in edible oil vessel is 3-5 minute;
G: fried: the green soya bean of invading after bubble is sent in oil cauldron and continued to stir-fry by conveying device, and the time of stir-frying is: 5-10 minute;
H: add the dry green onion of dehydration and material powder to stir-fry; The time of stir-frying is: 10 minutes;
I: get rid of oil: the green soya bean after having stir-fried is sent into get rid of in oil machine and get rid of oil, drain green soya bean surface edible oil;
J: cooling: the green soya bean getting rid of after oil is placed on transport tape, by cooling blower, green soya bean is blown coolingly, make room temperature remain on 25 degrees Celsius;
K: packing.
Embodiment 2:
A fried green soyabean, is characterized in that: its proportioning is as follows:
Green soya bean: 35 parts, dry green onion dewaters: 5 parts, starch: 10 parts, Chinese yam powder: 3 parts; Pearl powder: 1.5 parts; Sealwort powder: 3 parts; Radix polygonati officinalis powder: 1 part; Ginseng pulverate: 1 part; Coixlacrymajobi powder: 5 parts; Sweetleaf inulin: 5 powder; Material powder: 5 parts;
Described powder comprises:, monosodium glutamate, salt, fennel powder, star aniseed powder, soda ash, wherein: monosodium glutamate: salt: fennel powder: star aniseed powder: soda ash=2:2:1.5:1:0.5.
A preparation method for fried green soyabean, is characterized in that: comprise the following steps:
A: select beans: green soya bean is put into aperture vibrations screening machine, eliminate green soya bean and the partial impurities of smaller size smaller;
Further green soya bean is put into macropore vibrations screening machine, eliminated green soya bean and the partial impurities of larger volume;
Again by craft select mode eliminate go mouldy, green soya bean and the impurity of fragmentation, germination, worm-eaten;
B: dedusting, air-dry: respectively green soya bean, the dry green onion that dewaters after screening are put into dust-removing machine and carry out drifting dust operation, and dry up green soya bean, dry green onion surface steam dewaters;
C: invade bubble green soya bean: mix well after Chinese yam powder, pearl powder, sealwort powder, radix polygonati officinalis powder, ginseng pulverate, coixlacrymajobi powder, sweetleaf inulin are added to hot water after mixing; Green soya bean is invaded to bubble in the mixed powder of mixing well;
D: drain and wrap up starch: the green soya bean after draining and the starch modulating are fully wrapped up; In starch, add egg white and water hybrid modulation;
E: carry out freezing; Green soya bean is refrigerated to-5 ℃;
F: green soya bean immersion oil: freezing green soya bean is placed on conveyer belt, and conveyer belt is through edible oil vessel, and green soya bean is fully contacted with edible oil, the invade bubble time of green soya bean in edible oil vessel is 5 minutes;
G: fried: the green soya bean of invading after bubble is sent in oil cauldron and continued to stir-fry by conveying device, and the time of stir-frying is: 5-10 minute;
H: add the dry green onion of dehydration and material powder to stir-fry; The time of stir-frying is: 5-10 minute;
I: get rid of oil: the green soya bean after having stir-fried is sent into get rid of in oil machine and get rid of oil, drain green soya bean surface edible oil;
J: cooling: the green soya bean getting rid of after oil is placed on transport tape, by cooling blower, green soya bean is blown coolingly, make room temperature remain on 20 degrees Celsius;
K: packing.
Embodiment 3
A fried green soyabean, is characterized in that: its proportioning is as follows:
Green soya bean: 38 parts, dry green onion dewaters: 4 parts, starch: 7 parts, Chinese yam powder: 4 parts; Pearl powder: 1 part; Sealwort powder: 2 parts; Radix polygonati officinalis powder: 2 parts; Ginseng pulverate: 2 parts; Coixlacrymajobi powder: 4 parts; Sweetleaf inulin: 3 powder; Material powder: 4 parts;
Described powder comprises:, monosodium glutamate, salt, fennel powder, star aniseed powder, soda ash, wherein: monosodium glutamate: salt: fennel powder: star aniseed powder: soda ash=2:2:1.5:1:0.5.
A preparation method for fried green soyabean, is characterized in that: comprise the following steps:
A: select beans: green soya bean is put into aperture vibrations screening machine, eliminate green soya bean and the partial impurities of smaller size smaller;
Further green soya bean is put into macropore vibrations screening machine, eliminated green soya bean and the partial impurities of larger volume;
Again by craft select mode eliminate go mouldy, green soya bean and the impurity of fragmentation, germination, worm-eaten;
B: dedusting, air-dry: respectively green soya bean, the dry green onion that dewaters after screening are put into dust-removing machine and carry out drifting dust operation, and dry up green soya bean, dry green onion surface steam dewaters;
C: invade bubble green soya bean: mix well after Chinese yam powder, pearl powder, sealwort powder, radix polygonati officinalis powder, ginseng pulverate, coixlacrymajobi powder, sweetleaf inulin are added to hot water after mixing; Green soya bean is invaded to bubble in the mixed powder of mixing well;
D: drain and wrap up starch: the green soya bean after draining and the starch modulating are fully wrapped up; In starch, add egg white and water hybrid modulation;
E: carry out freezing; Green soya bean is refrigerated to-10 ℃;
F: green soya bean immersion oil: freezing green soya bean is placed on conveyer belt, and conveyer belt is through edible oil vessel, and green soya bean is fully contacted with edible oil, the invade bubble time of green soya bean in edible oil vessel is 4 minutes;
G: fried: the green soya bean of invading after bubble is sent in oil cauldron and continued to stir-fry by conveying device, and the time of stir-frying is: 8 minutes;
H: add the dry green onion of dehydration and material powder to stir-fry; The time of stir-frying is: 8 minutes;
I: get rid of oil: the green soya bean after having stir-fried is sent into get rid of in oil machine and get rid of oil, drain green soya bean surface edible oil;
J: cooling: the green soya bean getting rid of after oil is placed on transport tape, by cooling blower, green soya bean is blown coolingly, make room temperature remain on 23 degrees Celsius;
K: packing.
The above is only the preferred embodiment of the present invention, it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention, can also make some improvement, and these improvement also should be considered as protection scope of the present invention.
Claims (2)
1. a fried green soyabean, is characterized in that: its proportioning is as follows:
Green soya bean: 35-40 part, dry green onion dewaters: 3-5 part, starch: 5-10 part, Chinese yam powder: 3-5 part; Pearl powder: 0.5-1.5 part; Sealwort powder: 1-3 part; Radix polygonati officinalis powder: 1-3 part; Ginseng pulverate: 1-3 part; Coixlacrymajobi powder: 3-5 part; Sweetleaf inulin: 1-5 powder; Material powder: 3-5 part;
Described powder comprises:, monosodium glutamate, salt, fennel powder, star aniseed powder, soda ash, wherein: monosodium glutamate: salt: fennel powder: star aniseed powder: soda ash=2:2:1.5:1:0.5.
2. the preparation method of a kind of fried green soyabean according to claim 1, is characterized in that: comprise the following steps:
A: select beans: green soya bean is put into aperture vibrations screening machine, eliminate green soya bean and the partial impurities of smaller size smaller;
Further green soya bean is put into macropore vibrations screening machine, eliminated green soya bean and the partial impurities of larger volume;
Again by craft select mode eliminate go mouldy, green soya bean and the impurity of fragmentation, germination, worm-eaten;
B: dedusting, air-dry: respectively green soya bean, the dry green onion that dewaters after screening are put into dust-removing machine and carry out drifting dust operation, and dry up green soya bean, dry green onion surface steam dewaters;
C: invade bubble green soya bean: mix well after Chinese yam powder, pearl powder, sealwort powder, radix polygonati officinalis powder, ginseng pulverate, coixlacrymajobi powder, sweetleaf inulin are added to hot water after mixing; Green soya bean is invaded to bubble in the mixed powder of mixing well;
D: drain and wrap up starch: the green soya bean after draining and the starch modulating are fully wrapped up; In starch, add egg white and water hybrid modulation;
E: carry out freezing; Green soya bean is refrigerated to-5 ℃ ~-15 ℃;
F: green soya bean immersion oil: freezing green soya bean is placed on conveyer belt, and conveyer belt is through edible oil vessel, and green soya bean is fully contacted with edible oil, the invade bubble time of green soya bean in edible oil vessel is 3-5 minute;
G: fried: the green soya bean of invading after bubble is sent in oil cauldron and continued to stir-fry by conveying device, and the time of stir-frying is: 5-10 minute;
H: add the dry green onion of dehydration and material powder to stir-fry; The time of stir-frying is: 5-10 minute;
I: get rid of oil: the green soya bean after having stir-fried is sent into get rid of in oil machine and get rid of oil, drain green soya bean surface edible oil;
J: cooling: the green soya bean getting rid of after oil is placed on transport tape, by cooling blower, green soya bean is blown coolingly, make room temperature remain on 20-25 degree Celsius;
K: packing.
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| CN105166972A (en) * | 2015-09-02 | 2015-12-23 | 鹤壁市永达美源食品有限公司 | Oil slick free quick frozen fried chicken production method |
| CN105910391A (en) * | 2016-04-14 | 2016-08-31 | 吉林大学 | Screen-type combined air drying method |
| CN106616766A (en) * | 2016-12-05 | 2017-05-10 | 龙岩市农业科学研究所 | Sweet potato wrapped peanuts |
| CN106819863A (en) * | 2017-04-06 | 2017-06-13 | 重庆乐嚼食品有限公司 | Green soya bean dries frying production method |
| CN106858358A (en) * | 2017-03-30 | 2017-06-20 | 宁夏厚生记食品有限公司 | A kind of preparation method of fried broad bean |
| CN107095165A (en) * | 2017-04-06 | 2017-08-29 | 重庆乐嚼食品有限公司 | Green soya bean frying apparatus |
| CN113712156A (en) * | 2021-08-13 | 2021-11-30 | 江苏嘉安食品有限公司 | Preparation method of crispy broad beans |
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