CN105995566A - Oil-absorption-controlled ham flavor puffed broad beans and preparing method thereof - Google Patents
Oil-absorption-controlled ham flavor puffed broad beans and preparing method thereof Download PDFInfo
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- CN105995566A CN105995566A CN201610412422.9A CN201610412422A CN105995566A CN 105995566 A CN105995566 A CN 105995566A CN 201610412422 A CN201610412422 A CN 201610412422A CN 105995566 A CN105995566 A CN 105995566A
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- viciae fabae
- semen viciae
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- 238000000034 method Methods 0.000 title claims description 7
- 240000006677 Vicia faba Species 0.000 title abstract description 11
- 235000010749 Vicia faba Nutrition 0.000 title abstract description 11
- 235000002098 Vicia faba var. major Nutrition 0.000 title abstract description 10
- 238000010521 absorption reaction Methods 0.000 title abstract description 6
- 239000000796 flavoring agent Substances 0.000 title abstract 4
- 235000019634 flavors Nutrition 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract description 9
- 235000009569 green tea Nutrition 0.000 claims abstract description 9
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 8
- 229920000609 methyl cellulose Polymers 0.000 claims abstract description 8
- 239000001923 methylcellulose Substances 0.000 claims abstract description 8
- 239000000600 sorbitol Substances 0.000 claims abstract description 8
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims description 52
- 238000007602 hot air drying Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 6
- 235000021506 Ipomoea Nutrition 0.000 claims description 6
- 241000207783 Ipomoea Species 0.000 claims description 6
- 235000021332 kidney beans Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 206010000496 acne Diseases 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 230000032683 aging Effects 0.000 abstract description 4
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 3
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 3
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000003867 tiredness Effects 0.000 abstract description 2
- 208000016255 tiredness Diseases 0.000 abstract description 2
- 230000002936 tranquilizing effect Effects 0.000 abstract description 2
- 240000008027 Akebia quinata Species 0.000 abstract 2
- 235000007756 Akebia quinata Nutrition 0.000 abstract 2
- 240000006509 Gynostemma pentaphyllum Species 0.000 abstract 2
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 abstract 2
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 1
- 235000019482 Palm oil Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241000691803 Urobatis jamaicensis Species 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 235000010981 methylcellulose Nutrition 0.000 abstract 1
- 239000002540 palm oil Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 11
- 229910019142 PO4 Inorganic materials 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 6
- 239000010452 phosphate Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 239000002131 composite material Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000219873 Vicia Species 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- ZQBZAOZWBKABNC-UHFFFAOYSA-N [P].[Ca] Chemical compound [P].[Ca] ZQBZAOZWBKABNC-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000002557 soporific effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses oil-absorption-controlled ham flavor puffed broad beans. The oil-absorption-controlled ham flavor puffed broad beans are prepared from, by weight, 280-300 parts of broad beans, 2-3 parts of green tea powder, 3-4 parts of long beans, 10-12 parts of ham grains, 4-5 parts of fresh lentinula edodes, 3-4 parts of fiveleaf gynostemma herb, 2-3 parts of pearl grass, 1-2 parts of sweet potato leaves, 6-7 parts of cumin powder, a proper amount of palm oil, 10-15 parts of table salt, a proper amount of methyl cellulose, a proper amount of sorbitol and a proper amount of water. The oil-absorption-controlled ham flavor puffed broad beans are crisp, delicious and aromatic without greasiness, the added green tea powder has the effects of reducing blood fat, improving immunity, delaying ageing and preventing cardiovascular and cerebrovascular diseases, and the added fiveleaf gynostemma herb and other various Chinese herbs have the effects of allaying tiredness, delaying aging, and tranquilizing the mind and inducing sleeping.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Petaso taste expanded type Semen Viciae fabae controlling oil absorbency and
Its preparation method.
Background technology
Semen Viciae fabae (Viciafaba L.) is commonly called as HUDOU, Buddhist bean, broad bean etc., belongs to pulse family vetch, more year raw or annual
Herbaceous plant.Semen Viciae fabae is as one of the most ancient crop, and planting scale occupies beans the 6th.China is Semen Viciae fabae big producing country of the world,
Cultivated area, total output occupy the world the 4th.Broad Bean Protein content about 30%, content of starch about 49%, crude fiber content 8%, fat
Content is only 0.8%, and phosphorous, magnesium, selenium and other trace elements, is a kind of high protein, low fat, the crop of rich starch.Semen Viciae fabae is sought
Support abundant, wide material sources, but broad bean leisure food is relatively fewer on the market, and therefore exploitation Semen Viciae fabae fried food has wide
Market prospect.
Phosphate is the most widely used food additive in current countries in the world, and the improvement of food quality is played important work by it
With, the moisture holding capacity of product can be effectively improved, reduce the loss of nutritional labeling；But composite phosphate in use can cause
Following shortcoming: a. composite phosphate the most easily remains on product, it is not easy to clean up, can cause Semen Viciae fabae
Follow-up frying course spumes, affects frying action and product quality；B. composite phosphate is used to need after soaking a large amount of
Water rinses, and causes water resource waste and environmental pollution etc.；C. the edible composite phosphate of excess can cause human body calcium-phosphorus ratio to lack of proper care, and leads
The calcium caused in human body cannot fully absorb utilization, easily causes fracture, loss of tooth and textured bone etc., especially can affect child
Absorption to vitamin D, is likely to result in rickets, therefore seeks to substitute phosphatic food additive or processing technique
Particularly significant.
The crisp Semen Viciae fabae food being processed into by Semen Viciae fabae is delicious and tasty, easily preserves and carries, and instant, is zero be favourably welcome
Food snack.But in recent years, along with the raising of people's dietetic life level, health perception strengthens and in diseases of adults incidence rate
Rising, fried food is produced and guards psychology by many people, and deep-fried food of fearing often to consume oil easily is got fat, and increases and suffers from cardiovascular and cerebrovascular disease very
Risk etc. to cancer；On the other hand, the oil absorbency of fried food is the highest, and relative percentage of water loss is the most, affects the quality of product
And production cost.To eliminate consumer, the repulsion psychology of fried broad bean food, further reduction cost are improved product quality,
Also need to control the oil content of fried broad bean food.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Petaso taste expanded type controlling oil absorbency
Semen Viciae fabae and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Petaso taste expanded type Semen Viciae fabae controlling oil absorbency, is made up of the raw material of following weight portion:
Semen Viciae fabae 280-300, green tea powder 2-3, fresh kidney beans 3-4, Petaso grain 10-12, fresh mushroom 4-5, Herb Gynostemmae Pentaphylli 3-4, Herba Phyllanthi Urinariae 2-3,
Folium Ipomoea 1-2, cumin powder 6-7, Petiolus Trachycarpi oil are appropriate, Sal 10-15, methylcellulose are appropriate, sorbitol is appropriate, water is appropriate.
The preparation method of described a kind of Petaso taste expanded type Semen Viciae fabae controlling oil absorbency, comprises the following steps:
(1) after Semen Viciae fabae carries out remove impurity, elutriation, being placed in rehydration 40-48h in clear water, the ratio soaking the water yield and Semen Viciae fabae is 21,
It is dipped to without hard-core, then is positioned in screen up-down vibration to remove the open fire on surface；Semen Viciae fabae after rehydration is placed in 80 DEG C again
Hot water in pre-gelatinized process 8-10min；
(2) the blackhead part of Semen Viciae fabae is prescinded, and cut off in moulding of blooming by soaking the Semen Viciae fabae expanded, be placed in air drier
Hot air drying 20min at 105 DEG C；Semen Viciae fabae goes to soak in edible film solution film 1min again, in edible film solution
Containing the methylcellulose that mass fraction is 1.5%, the sorbitol of 0.75%；Then Semen Viciae fabae is placed in air drier in 105
Hot air drying 10min at DEG C；
(3) being placed in Vacuum frying machine by Semen Viciae fabae and carry out vacuum frying with Petiolus Trachycarpi oil, vacuum frying condition is: vacuum
0.09MPa, temperature 100 DEG C, time 20min；Semen Viciae fabae after fried is placed in centrifugation de-oiling machine and is centrifuged removing oil, centrifugal de-
Fritters of twisted dough part is: revolution 300r/min, time 5min；
(4) by Herb Gynostemmae Pentaphylli, Herba Phyllanthi Urinariae, Folium Ipomoea mixing, add 6-8 times of water, slow fire infusion 20-30min, filter, obtain herb liquid；
(5) by fresh kidney beans, fresh mushroom mixing, adding herb liquid making beating, gained serosity and green tea powder, Petaso grain are mixed into pot, and slow fire is endured
Do to water, take out Petaso grain, rinse well with clear water, dry, pulverize；Gained powder mixes with remaining each raw material, makes seasoning
Material；
(6) the material mix homogeneously after step (3), (5) being processed, subpackage, to obtain final product.
The invention have the advantage that the present invention first carries out rehydration to Semen Viciae fabae so that Semen Viciae fabae soluble solid content increases, can
To fetter more free moisture, thus reduce its water activity；Again the Semen Viciae fabae after rehydration is carried out pre-gelatinized process, stick with paste in advance
Change process have the advantage that a. during pre-gelatinized, hydrone destroys the hydrogen bond between starch molecule, thus destroys shallow lake
The crystalline texture of powder particles, is allowed to profit and rises soluble in water, and the most easily by diastatic action, beneficially human consumption absorbs；Stick with paste the most in advance
Change water absorption and water-retaining property is strong, moisture rapid vaporization can be made time fried to produce Swelling Functions, make product more fluffy, crisp, logical
The effect crossing pre-gelatinized Semen Viciae fabae reaches even better than phosphate treated；The present invention uses the mode of hot air drying to do Semen Viciae fabae
Dry process, fava cell generation shrinkage, during vacuum frying, decrease sample porous degree, thus limit its oil suction
Amount；The present invention is also by coating problems, owing to the complex liquid of methylcellulose, sorbitol has choke, oil resistance characteristic and stronger
Mechanical strength, the most effectively reduce the oil absorbency of fried broad bean；Palatable crisp of the present invention, perfume and oiliness, the green tea powder of interpolation
There is blood fat reducing, improve immunity, slow down aging, effect of prevention cardiovascular and cerebrovascular disease, the multiple medium-height grass such as the Herb Gynostemmae Pentaphylli of interpolation
Medical instrument has effect of allaying tiredness, slow down aging, tranquilizing soporific.
Detailed description of the invention
A kind of Petaso taste expanded type Semen Viciae fabae controlling oil absorbency, is made up of the raw material of following weight portion:
Semen Viciae fabae 280, green tea powder 2, fresh kidney beans 3, Petaso grain 10, fresh mushroom 4, Herb Gynostemmae Pentaphylli 3, Herba Phyllanthi Urinariae 2, Folium Ipomoea 1, cumin powder 6, palm fibre
Palmitic acid oil is appropriate, Sal 10, methylcellulose are appropriate, sorbitol is appropriate, water is appropriate.
The preparation method of described a kind of Petaso taste expanded type Semen Viciae fabae controlling oil absorbency, comprises the following steps:
(1) after Semen Viciae fabae carries out remove impurity, elutriation, being placed in rehydration 40h in clear water, the ratio soaking the water yield and Semen Viciae fabae is 21, soaks
To without hard-core, then it is positioned in screen up-down vibration with the open fire on removal surface；Semen Viciae fabae after rehydration is placed in again the heat of 80 DEG C
In water, pre-gelatinized processes 8min；
(2) the blackhead part of Semen Viciae fabae is prescinded, and cut off in moulding of blooming by soaking the Semen Viciae fabae expanded, be placed in air drier
Hot air drying 20min at 105 DEG C；Semen Viciae fabae goes to soak in edible film solution film 1min again, in edible film solution
Containing the methylcellulose that mass fraction is 1.5%, the sorbitol of 0.75%；Then Semen Viciae fabae is placed in air drier in 105
Hot air drying 10min at DEG C；
(3) being placed in Vacuum frying machine by Semen Viciae fabae and carry out vacuum frying with Petiolus Trachycarpi oil, vacuum frying condition is: vacuum
0.09MPa, temperature 100 DEG C, time 20min；Semen Viciae fabae after fried is placed in centrifugation de-oiling machine and is centrifuged removing oil, centrifugal de-
Fritters of twisted dough part is: revolution 300r/min, time 5min；
(4) by Herb Gynostemmae Pentaphylli, Herba Phyllanthi Urinariae, Folium Ipomoea mixing, add 6 times of water, slow fire infusion 20min, filter, obtain herb liquid；
(5) by fresh kidney beans, fresh mushroom mixing, adding herb liquid making beating, gained serosity and green tea powder, Petaso grain are mixed into pot, and slow fire is endured
Do to water, take out Petaso grain, rinse well with clear water, dry, pulverize；Gained powder mixes with remaining each raw material, makes seasoning
Material；
(6) the material mix homogeneously after step (3), (5) being processed, subpackage, to obtain final product.
Claims (2)
1. the Petaso taste expanded type Semen Viciae fabae controlling oil absorbency, it is characterised in that be made up of the raw material of following weight portion:
Semen Viciae fabae 280-300, green tea powder 2-3, fresh kidney beans 3-4, Petaso grain 10-12, fresh mushroom 4-5, Herb Gynostemmae Pentaphylli 3-4, Herba Phyllanthi Urinariae 2-3,
Folium Ipomoea 1-2, cumin powder 6-7, Petiolus Trachycarpi oil are appropriate, Sal 10-15, methylcellulose are appropriate, sorbitol is appropriate, water is appropriate.
The preparation method of a kind of Petaso taste expanded type Semen Viciae fabae controlling oil absorbency the most according to claim 1, its feature exists
In comprising the following steps:
(1) after Semen Viciae fabae carries out remove impurity, elutriation, being placed in rehydration 40-48h in clear water, the ratio soaking the water yield and Semen Viciae fabae is 21,
It is dipped to without hard-core, then is positioned in screen up-down vibration to remove the open fire on surface；Semen Viciae fabae after rehydration is placed in 80 DEG C again
Hot water in pre-gelatinized process 8-10min；
(2) the blackhead part of Semen Viciae fabae is prescinded, and cut off in moulding of blooming by soaking the Semen Viciae fabae expanded, be placed in air drier
Hot air drying 20min at 105 DEG C；Semen Viciae fabae goes to soak in edible film solution film 1min again, in edible film solution
Containing the methylcellulose that mass fraction is 1.5%, the sorbitol of 0.75%；Then Semen Viciae fabae is placed in air drier in 105
Hot air drying 10min at DEG C；
(3) being placed in Vacuum frying machine by Semen Viciae fabae and carry out vacuum frying with Petiolus Trachycarpi oil, vacuum frying condition is: vacuum
0.09MPa, temperature 100 DEG C, time 20min；Semen Viciae fabae after fried is placed in centrifugation de-oiling machine and is centrifuged removing oil, centrifugal de-
Fritters of twisted dough part is: revolution 300r/min, time 5min；
(4) by Herb Gynostemmae Pentaphylli, Herba Phyllanthi Urinariae, Folium Ipomoea mixing, add 6-8 times of water, slow fire infusion 20-30min, filter, obtain herb liquid；
(5) by fresh kidney beans, fresh mushroom mixing, adding herb liquid making beating, gained serosity and green tea powder, Petaso grain are mixed into pot, and slow fire is endured
Do to water, take out Petaso grain, rinse well with clear water, dry, pulverize；Gained powder mixes with remaining each raw material, makes seasoning
Material；
(6) the material mix homogeneously after step (3), (5) being processed, subpackage, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610412422.9A CN105995566A (en) | 2016-06-14 | 2016-06-14 | Oil-absorption-controlled ham flavor puffed broad beans and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610412422.9A CN105995566A (en) | 2016-06-14 | 2016-06-14 | Oil-absorption-controlled ham flavor puffed broad beans and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN105995566A true CN105995566A (en) | 2016-10-12 |
Family
ID=57090384
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610412422.9A Pending CN105995566A (en) | 2016-06-14 | 2016-06-14 | Oil-absorption-controlled ham flavor puffed broad beans and preparing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105995566A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166919A (en) * | 2015-07-16 | 2015-12-23 | 秦红梅 | Delicious fragrance dried shrimp lily broad bean particles and preparation method thereof |
-
2016
- 2016-06-14 CN CN201610412422.9A patent/CN105995566A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166919A (en) * | 2015-07-16 | 2015-12-23 | 秦红梅 | Delicious fragrance dried shrimp lily broad bean particles and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 张翠华 等: "控制油炸食品吸油率方法的研究", 《食品科技》 * |
| 范柳萍 等: "预处理技术对真空油炸脆蚕豆品质的影响", 《食品工业科技》 * |
| 饶先军 等: "预糊化替代复合磷酸盐在油炸蚕豆中的应用", 《食品工业科技》 * |
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