CN103876057A - 油炸绿豆食品的制作方法 - Google Patents
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- 244000077995 Coix lacryma jobi Species 0.000 claims abstract 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
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- 229930003268 Vitamin C Natural products 0.000 claims description 3
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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Classifications
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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
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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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Abstract
本发明提供一种油炸绿豆食品的制作方法，由绿豆为主料配以由黄豆、薏米、添加微量元素与维生素作为强化剂和适量的防腐剂而组成；其生产工艺流程为：选料、浸泡、加入辅料、混合搅拌、蒸制、烘干、过油、计量包装。该方法获得的产品可以直接干食，口感好，易消化，营养容易吸收的功能。
Description
技术领域
本发明涉及一种食品的制作方法，尤其涉及一种具有保健作用的油炸绿豆食品的制作方法。
背景技术
绿豆含有丰富的营养素，具有粮食、蔬菜、绿肥和医药等用途。是中国人民的传统豆类食物。绿豆蛋白质的含量几乎是粳米的3倍，多种维生素、钙、磷、铁等无机盐都比粳米多。因此，它不但具有良好的食用价值，还具有非常好的药用价值，有“济世之食谷”之说。
发明内容
本发明的主要目的在于提供一种能工业化生产的、具有较长保存期，并采用新的配方，营养成分全面，能满足身体虚弱的老人和病人以及处于成长发育阶段的少年儿童对微量元素的摄入量的要求，还具有保健功效，采用本方法制成的绿豆食品，消费者可在食用时将该绿豆食品放入适量的沸水中保温浸泡若干分钟后即可食用，也可在食用时按照个人的口味加入各种不同调料或直接购买所需口味的系列绿豆食品产品。本产品还可直接干食，且口感好，易消化，营养容易吸收的油炸绿豆食品食品及其制作方法。
本发明的目的是由以下技术方案实现的。
本发明提供的油炸绿豆食品的制做方法，制作过程如下：
1、选料：选取选取一定配比的绿豆、黄豆、薏米、青豆为主料，强化剂作为辅料；油炸绿豆食品，由绿豆为主料配以由黄豆、薏米、添加微量元素与维生素作为强化剂和适量的防腐剂而组成；原料采取以下重量百分比：绿豆50%，黄豆25%，薏米20%，强化剂5%。强化剂采取以下重量百分比组成：维生素A13%，维生素B 12%，维生素C10%，维生D 20%，钙15%，磷15%，锌15%。
2、浸泡：将主料分别浸泡于清水中，要求水浸过表面，其目的是使淀粉吸水，便于蒸煮糊化，浸泡时间为48小时；
3、混合搅拌：将主料与辅料进行混合并搅拌均匀；
4、蒸制：将主料和辅料放置在容器内，常压蒸煮60分钟；
5、烘干：将蒸熟后的材料采用烘干机烘干，其烘干温度为85℃；
6、过油：将原料放入180℃的植物油中，至其刚刚浮出油面捞出；
7、计量包装：将加工而成的材料以100克一包，采用塑封技术密封，外加上包装盒。
本发明油炸绿豆食品的制作方法，其有益效果是，能工业化生产的、具有较长保存期，消费者可在食用时将绿豆食品放入适量的沸水中保温浸泡若干分钟后即可食用，也可在食用时按照个人的口味加入各种不同调料或直接购买所需口味的系列绿豆食品产品。
具体实施方式
下面结合实施例对本发明提供的油炸绿豆食品的制作方法进行详细的说明。
实施例
本实施例的油炸绿豆食品的制做方法，其生产工艺流程具体包括如下步骤：
1、选料：选取选取一定配比的绿豆、黄豆、薏米、青豆为主料，强化剂作为辅料；油炸绿豆食品，由绿豆为主料配以由黄豆、薏米、添加微量元素与维生素作为强化剂和适量的防腐剂而组成；原料采取以下重量百分比：绿豆50%，黄豆25%，薏米20%，强化剂5%。强化剂采取以下重量百分比组成：维生素A13%，维生素B 12%，维生素C10%，维生D 20%，钙15%，磷15%，锌15%。
2、浸泡：将主料分别浸泡于清水中，要求水浸过表面，其目的是使淀粉吸水，便于蒸煮糊化，浸泡时间为48小时；
3、混合搅拌：将主料与辅料进行混合并搅拌均匀；
4、蒸制：将主料和辅料放置在容器内，常压蒸煮60分钟；
5、烘干：将蒸熟后的材料采用烘干机烘干，其烘干温度为85℃；
6、过油：将原料放入180℃的植物油中，至其刚刚浮出油面捞出；
7、计量包装：将加工而成的材料以100克一包，采用塑封技术密封，外加上包装盒。
Claims (1)
1.一种油炸绿豆食品的制做方法，其特征在于：其生产工艺流程具体包括如下步骤：
一、选料：选取选取一定配比的绿豆、黄豆、薏米、青豆为主料，强化剂作为辅料；原料采取以下重量百分比：绿豆50%，黄豆25%，薏米20%，强化剂5%，强化剂采取以下重量百分比组成：维生素A13%，维生素B 12%，维生素C10%，维生D 20%，钙15%，磷15%，锌15%；
二、浸泡：将主料分别浸泡于清水中，要求水浸过表面，其目的是使淀粉吸水，便于蒸煮糊化，浸泡时间为48小时；
三、混合搅拌：将主料与辅料进行混合并搅拌均匀；
四、蒸制：将主料和辅料放置在容器内，常压蒸煮60分钟；
五、烘干：将蒸熟后的材料采用烘干机烘干，其烘干温度为85℃；
六、过油：将原料放入180℃的植物油中，至其刚刚浮出油面捞出；
七、计量包装：将加工而成的材料以100克一包，采用塑封技术密封，外加上包装盒。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957548A (zh) * | 2015-05-22 | 2015-10-07 | 南乐县道德金农产品开发有限公司 | 一种香脆豆的制作方法 |
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2012
- 2012-12-21 CN CN201210561039.1A patent/CN103876057A/zh active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957548A (zh) * | 2015-05-22 | 2015-10-07 | 南乐县道德金农产品开发有限公司 | 一种香脆豆的制作方法 |
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