CN106900964A - One kind fermentation beans wraps up in basic necessities of life product and preparation method thereof - Google Patents
One kind fermentation beans wraps up in basic necessities of life product and preparation method thereof Download PDFInfo
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- CN106900964A CN106900964A CN201710120399.0A CN201710120399A CN106900964A CN 106900964 A CN106900964 A CN 106900964A CN 201710120399 A CN201710120399 A CN 201710120399A CN 106900964 A CN106900964 A CN 106900964A
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 89
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 89
- 238000000855 fermentation Methods 0.000 title claims abstract description 65
- 230000004151 fermentation Effects 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims description 10
- 238000004519 manufacturing process Methods 0.000 title description 5
- 239000000843 powder Substances 0.000 claims abstract description 97
- 239000006188 syrup Substances 0.000 claims abstract description 46
- 235000020357 syrup Nutrition 0.000 claims abstract description 46
- 239000000470 constituent Substances 0.000 claims abstract description 21
- 239000000047 product Substances 0.000 claims description 88
- 238000004904 shortening Methods 0.000 claims description 20
- 239000012467 final product Substances 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims description 12
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 239000008120 corn starch Substances 0.000 claims description 10
- 229940099112 cornstarch Drugs 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 241000196324 Embryophyta Species 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 5
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 5
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 5
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 5
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 5
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 claims description 5
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 5
- 235000017803 cinnamon Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 5
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 5
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 5
- 239000000194 fatty acid Substances 0.000 claims description 5
- 229930195729 fatty acid Natural products 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- -1 hydroxypropyl Chemical group 0.000 claims description 5
- 229940010454 licorice Drugs 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 239000001488 sodium phosphate Substances 0.000 claims description 4
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 4
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 235000021168 barbecue Nutrition 0.000 claims description 3
- 235000015170 shellfish Nutrition 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 6
- 241000202807 Glycyrrhiza Species 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Basic necessities of life product are wrapped up in the present invention relates to one kind fermentation beans, its constituent and parts by weight are as follows：100 parts of pretreated fermentation beans, wraps up in 50 100 parts of clothing powder, 50 100 parts of syrup, 5 10 parts of flavoring.This fermentation beans wraps up in basic necessities of life product and solves ordinary bean and wraps up in the stodgy problem of basic necessities of life product, while beans of fermenting wraps up in basic necessities of life product increased the material beneficial to human body that various fermentating metabolisms are produced compared with ordinary bean.
Description
Technical field
Basic necessities of life product and preparation method thereof are wrapped up in the invention belongs to food processing technology field, especially a kind of fermentation beans.
Background technology
It is, based on beans, the leisure food for wrapping up in the formation of clothing powder to be superscribed outside beans to wrap up in clothing bean products.Now
Wrapping up in clothing bean products has turned into the important leisure food of a class.There has been the edible history of beans of more than 2,000 years in China, and it has
Abundant nutritional ingredient.It is non-digestible and obstruction nutrient absorption wherein containing some although beans is nutritious
Material；Eat excessive clothing bean products of wrapping up in and easily cause the ill symptomses such as indigestion, ventosity.
By retrieval, the patent publication us related to present patent application are not yet found.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art part, clothing bean products are wrapped up in solution edible excessive easy
There is the problem of the ill symptomses such as indigestion, ventosity, there is provided one kind fermentation beans wraps up in basic necessities of life product and preparation method thereof, should
Fermentation beans wraps up in basic necessities of life product and solves ordinary bean and wraps up in the stodgy problem of basic necessities of life product, at the same beans of fermenting to wrap up in basic necessities of life product more general
Logical beans increased the material beneficial to human body that various fermentating metabolisms are produced.
The present invention solves its technical problem and takes following technical scheme to realize：
One kind fermentation beans wraps up in basic necessities of life product, and its constituent and parts by weight are as follows：
100 parts of pretreated fermentation beans, wraps up in 50-100 parts, syrup 50-100 parts, flavoring 5-10 parts of clothing powder.
And, the constituent and parts by weight of the syrup are as follows：
White granulated sugar 50-65 parts, water 35-50 parts, salt 0-2 parts, fish sauce 0-10 parts, ground cinnamon 0.2-0.4 parts, star aniseed powder
0.2-0.4 parts, zanthoxylum powder 0.05-0.1 parts, fennel powder 0.05-0.1 parts, 0.05-0.1 parts of coriander seed powder, licorice powder 0.05-
0.1 part；
The making step of the syrup is as follows：
It is well mixed after each raw material of syrup is weighed according to quantity, in 5-30 DEG C of temperature, the condition of rotating speed 10-100r/min
Under, stirring obtains final product syrup to dissolving；
Or, it is well mixed after each raw material of syrup is weighed according to quantity, heating while stirring is boiled, and is cooled to 5-30
DEG C, obtain final product syrup.
And, the constituent and parts by weight for wrapping up in clothing powder is as follows：
Wheat flour 30-60 parts, cornstarch 5-40 parts, white sugar powder 5-30 parts, glutinous rice flour 5-20 parts, the starch of hydroxypropyl two
Phosphate 5-30 parts, duplex baking powder 0.5-2 parts, 0.2-1 parts of powder meat flavor；
Wherein, the constituent and weight fraction of the duplex baking powder are：Sodium Acid Pyrophosphate 30-40 parts, phosphoric acid
10-30 parts of hydrogen sodium, calcium carbonate 5-10 parts, calcium dihydrogen phosphate 1-5 parts, single, double fatty acid glyceride 1-5 parts, cornstarch 10-30
Part, glucolactone 5-10 parts；
The making step for wrapping up in clothing powder is as follows：
To wrap up in be well mixed after each raw material of clothing powder is weighed according to quantity, obtain final product and wrap up in clothing powder.
And, the flavoring is composite seasoning powder.
And, the composite seasoning powder is original flavor toppings, spicy toppings, barbecue flavoring powder or tomato toppings.
And, the pretreated fermentation beans is through following pretreatment：
10-30 DEG C of temperature in use, mass percent are the sodium bicarbonate aqueous solution soaking fermentation beans 1-10 of 0.1%-0.6%
Hour, then using clear water cleaning fermentation beans, clean after dry in the shade or dried under the conditions of 30-40 DEG C to moisture 15% with
Under.
And, the fermentation beans is sauce beans, fermented soya bean or day shellfish.
A kind of preparation method that fermentation beans as described above wraps up in basic necessities of life product, step is as follows：
(1) clothing is wrapped up in：Weigh it is a certain amount of wrap up in clothing powder, pretreated fermentation beans is put into wrapping up in clothing machine, add one layer of syrup,
Then add one layer and wrap up in clothing powder, be so repeated in addition and added until clothing powder, syrup will be wrapped up in, the product that must be wrapped；
(2) the product that will be wrapped carries out shortening：The product that will be wrapped is toasted in being put into roasting plant, 110-160 DEG C of temperature,
Time 10-60 minutes, product moisture content is baked in 4%-7%, obtain the product after shortening；
Or the product that will be wrapped carries out fried, 120-165 DEG C of temperature, time 3-20 minutes, fries to moisture in 4%-
5%, obtain the product after shortening；
(3) seasoning：Product after shortening is uniformly sprinkled into flavoring；
(4) pack：After after product cooling, packed, obtain final product fermentation beans and wrap up in basic necessities of life product.
And, the step (2) in roasting plant to wave oven.
The advantage for obtaining of the invention and good effect are：
1st, this fermentation beans wraps up in basic necessities of life product and solves ordinary bean and wraps up in the stodgy problem of basic necessities of life product, while beans of fermenting
Wrap up in basic necessities of life product and increased the material beneficial to human body that various fermentating metabolisms are produced compared with ordinary bean.
2nd, using fermentation beans as raw material, fermentation beans significantly improves this food by the fermentation of microorganism
Ordinary bean wraps up in the stodgy problem of basic necessities of life product, while beans can also produce more benefit materials by fermentation, because
This is made using fermentation beans and wraps up in the nutrition that clothing product not only remains soybean well, further improves digestion that soybean causes not
Good the problems such as, while particle is clearly demarcated after beans of fermenting dries, easy to process, after wrapping up in system processing, particle is uniform, is of moderate size,
Appearance looks elegant, instant, beneficial to industrialized production and transport.
3rd, be processed into for beans of fermenting and wrap up in the food that clothing product also solves fermentation bean products well by food of the present invention
With and promote, while increased transport and storage convenience.
4th, the heated baking or deep-fat frying time that beans of being fermented in the inventive method wraps up in basic necessities of life product wrap up in basic necessities of life compared with ordinary bean
The product time is short, advantageously reduces heating to the destruction of nutrition and reduces the oil residue in product, improves the quality of product,
The energy is saved.
Specific embodiment
With reference to embodiment, the present invention is further described；Following embodiments are illustrative, be not it is limited,
Protection scope of the present invention can not be limited with following embodiments.
Raw material used in the present invention, unless otherwise specified, is conventional commercially available prod；Used in the present invention
Method, unless otherwise specified, is the conventional method of this area.
Embodiment 1
One kind fermentation beans wraps up in basic necessities of life product, and its constituent and parts by weight are as follows：
100 parts of pretreated fermentation beans, wraps up in 50 parts of clothing powder, 50 parts of syrup, 5 parts of flavoring.
The constituent and parts by weight of the syrup are as follows：
50 parts of white granulated sugar, 35 parts of water, 0 part of salt, 0 part of fish sauce, 0.2 part of ground cinnamon, 0.2 part of star aniseed powder, zanthoxylum powder 0.05
Part, 0.05 part of fennel powder, 0.05 part of coriander seed powder, 0.05 part of licorice powder；
The making step of the syrup is as follows：
It is well mixed after each raw material of syrup is weighed according to quantity, under conditions of 5-10 DEG C of temperature, rotating speed 10-30r/min,
Stirring obtains final product syrup to dissolving；
Or, it is well mixed after each raw material of syrup is weighed according to quantity, heating while stirring is boiled, and is cooled to 5-10
DEG C, obtain final product syrup.
The constituent and parts by weight for wrapping up in clothing powder is as follows：
It is 30 parts of wheat flour, 5 parts of cornstarch, 5 parts of white sugar powder, 5 parts of glutinous rice flour, 5 parts of hydroxypropyl PASELLI EASYGEL, multiple
Close 0.5 part of leavening agent, 0.2 part of powder meat flavour flavouring essence；
Wherein, the constituent and weight fraction of the duplex baking powder are：30 parts of Sodium Acid Pyrophosphate, dibastic sodium phosphate
10 parts, 5 parts of calcium carbonate, 1 part of calcium dihydrogen phosphate, 1 part of single, double fatty acid glyceride, 10 parts of cornstarch, glucolactone 5
Part；
The making step for wrapping up in clothing powder is as follows：
To wrap up in be well mixed after each raw material of clothing powder is weighed according to quantity, obtain final product and wrap up in clothing powder.
The pretreated fermentation beans is through following pretreatment：
10 DEG C of temperature in use, the sodium bicarbonate aqueous solution soaking that mass percent is 0.1% fermentation beans 1 hour, then adopt
Fermentation beans is cleaned with clear water, is dried in the shade or is dried under the conditions of 30-40 DEG C to moisture below 15% after cleaning.
A kind of preparation method that fermentation beans as described above wraps up in basic necessities of life product, step is as follows：
(1) clothing is wrapped up in：Weigh it is a certain amount of wrap up in clothing powder, pretreated fermentation beans is put into wrapping up in clothing machine, add one layer of syrup,
Then add one layer and wrap up in clothing powder, be so repeated in addition and added until clothing powder, syrup will be wrapped up in, the product that must be wrapped；
(2) the product that will be wrapped carries out shortening：The product that will be wrapped is toasted in being put into roasting plant, 110-130 DEG C of temperature,
Time 10-20 minutes, product moisture content is baked in 4%-5%, obtain the product after shortening；
Or the product that will be wrapped carries out fried, 120-135 DEG C of temperature, time 15-20 minutes, fries to moisture in 4%-
5%, obtain the product after shortening；
(3) seasoning：Product after shortening is uniformly sprinkled into flavoring；
(4) pack：After after product cooling, packed, obtain final product fermentation beans and wrap up in basic necessities of life product.
Embodiment 2
One kind fermentation beans wraps up in basic necessities of life product, and its constituent and parts by weight are as follows：
100 parts of pretreated fermentation beans, wraps up in 80 parts of clothing powder, 80 parts of syrup, 8 parts of flavoring.
The constituent and parts by weight of the syrup are as follows：
60 parts of white granulated sugar, 40 parts of water, 1 part of salt, 5 parts of fish sauce, 0.3 part of ground cinnamon, 0.3 part of star aniseed powder, zanthoxylum powder 0.07
Part, 0.07 part of fennel powder, 0.07 part of coriander seed powder, 0.07 part of licorice powder；
The making step of the syrup is as follows：
It is well mixed after each raw material of syrup is weighed according to quantity, in 10-20 DEG C of temperature, the condition of rotating speed 30-70r/min
Under, stirring obtains final product syrup to dissolving；
Or, it is well mixed after each raw material of syrup is weighed according to quantity, heating while stirring is boiled, and is cooled to 10-20
DEG C, obtain final product syrup.
The constituent and parts by weight for wrapping up in clothing powder is as follows：
40 parts of wheat flour, 30 parts of cornstarch, 20 parts of white sugar powder, 10 parts of glutinous rice flour, hydroxypropyl PASELLI EASYGEL 20
Part, 1 part of duplex baking powder, 0.7 part of powder meat flavour flavouring essence；
Wherein, the constituent and weight fraction of the duplex baking powder are：35 parts of Sodium Acid Pyrophosphate, dibastic sodium phosphate
20 parts, 8 parts of calcium carbonate, 3 parts of calcium dihydrogen phosphate, 3 parts of single, double fatty acid glyceride, 20 parts of cornstarch, glucolactone 7
Part；
The making step for wrapping up in clothing powder is as follows：
To wrap up in be well mixed after each raw material of clothing powder is weighed according to quantity, obtain final product and wrap up in clothing powder.
The flavoring be composite seasoning powder, the composite seasoning powder can for original flavor toppings, spicy toppings,
Barbecue flavoring powder or tomato toppings.
The pretreated fermentation beans is through following pretreatment：
20 DEG C of temperature in use, the sodium bicarbonate aqueous solution soaking that mass percent is 0.4% fermentation beans 6 hours, then adopt
Fermentation beans is cleaned with clear water, is dried in the shade or is dried under the conditions of 30-40 DEG C to moisture below 15% after cleaning.
A kind of preparation method that fermentation beans as described above wraps up in basic necessities of life product, step is as follows：
(1) clothing is wrapped up in：Weigh it is a certain amount of wrap up in clothing powder, pretreated fermentation beans is put into wrapping up in clothing machine, add one layer of syrup,
Then add one layer and wrap up in clothing powder, be so repeated in addition and added until clothing powder, syrup will be wrapped up in, the product that must be wrapped；
(2) the product that will be wrapped carries out shortening：The product that will be wrapped is toasted in being put into roasting plant, 130-150 DEG C of temperature,
Time 20-40 minutes, product moisture content is baked in 4%-5%, obtain the product after shortening；
Or the product that will be wrapped carries out fried, 140-155 DEG C of temperature, time 10-15 minutes, fries to moisture in 4%-
5%, obtain the product after shortening；
(3) seasoning：Product after shortening is uniformly sprinkled into flavoring；
(4) pack：After after product cooling, packed, obtain final product fermentation beans and wrap up in basic necessities of life product.
And, the step (2) in roasting plant to wave oven.
Embodiment 3
One kind fermentation beans wraps up in basic necessities of life product, and its constituent and parts by weight are as follows：
100 parts of pretreated fermentation beans, wraps up in 100 parts of clothing powder, 100 parts of syrup, 10 parts of flavoring.
The constituent and parts by weight of the syrup are as follows：
65 parts of white granulated sugar, 50 parts of water, 2 parts of salt, 10 parts of fish sauce, 0.4 part of ground cinnamon, 0.4 part of star aniseed powder, zanthoxylum powder 0.1
Part, 0.1 part of fennel powder, 0.1 part of coriander seed powder, 0.1 part of licorice powder；
The making step of the syrup is as follows：
It is well mixed after each raw material of syrup is weighed according to quantity, in 20-30 DEG C of temperature, the condition of rotating speed 70-100r/min
Under, stirring obtains final product syrup to dissolving；
Or, it is well mixed after each raw material of syrup is weighed according to quantity, heating while stirring is boiled, and is cooled to 20-30
DEG C, obtain final product syrup.
The constituent and parts by weight for wrapping up in clothing powder is as follows：
60 parts of wheat flour, 40 parts of cornstarch, 30 parts of white sugar powder, 20 parts of glutinous rice flour, hydroxypropyl PASELLI EASYGEL 30
Part, 2 parts of duplex baking powder, 1 part of powder meat flavour flavouring essence；
Wherein, the constituent and weight fraction of the duplex baking powder are：40 parts of Sodium Acid Pyrophosphate, dibastic sodium phosphate
30 parts, 10 parts of calcium carbonate, 5 parts of calcium dihydrogen phosphate, 5 parts of single, double fatty acid glyceride, 30 parts of cornstarch, glucolactone
10 parts；
The making step for wrapping up in clothing powder is as follows：
To wrap up in be well mixed after each raw material of clothing powder is weighed according to quantity, obtain final product and wrap up in clothing powder.
The flavoring is composite seasoning powder.
The pretreated fermentation beans is through following pretreatment：
30 DEG C of temperature in use, the sodium bicarbonate aqueous solution soaking that mass percent is 0.6% fermentation beans 10 hours, then adopt
Fermentation beans is cleaned with clear water, is dried in the shade or is dried under the conditions of 30-40 DEG C to moisture below 15% after cleaning.
A kind of preparation method that fermentation beans as described above wraps up in basic necessities of life product, step is as follows：
(1) clothing is wrapped up in：Weigh it is a certain amount of wrap up in clothing powder, pretreated fermentation beans is put into wrapping up in clothing machine, fermentation beans can be
Sauce beans, fermented soya bean or day shellfish, add one layer of syrup, then add one layer and wrap up in clothing powder, are so repeated in addition until clothing will be wrapped up in
Powder, syrup have been added, the product that must be wrapped；
(2) the product that will be wrapped carries out shortening：The product that will be wrapped is toasted in being put into roasting plant, 150-160 DEG C of temperature,
Time 40-60 minutes, product moisture content is baked in 4%-5%, obtain the product after shortening；
Or the product that will be wrapped carries out fried, 150-165 DEG C of temperature, time 3-10 minutes, fries to moisture in 4%-
5%, obtain the product after shortening；
(3) seasoning：Product after shortening is uniformly sprinkled into flavoring；
(4) pack：After after product cooling, packed, obtain final product fermentation beans and wrap up in basic necessities of life product.
The step (2) in roasting plant to wave oven.
The above, is only presently preferred embodiments of the present invention, and any form is not made to technical scheme
On limitation.Every any simple modification made to above example according to technical spirit of the invention, equivalent variations and repair
Decorations, still fall within the range of technical scheme.
Claims (9)
1. a kind of fermentation beans wraps up in basic necessities of life product, it is characterised in that：Its constituent and parts by weight are as follows：
100 parts of pretreated fermentation beans, wraps up in 50-100 parts, syrup 50-100 parts, flavoring 5-10 parts of clothing powder.
2. fermentation beans according to claim 1 wraps up in basic necessities of life product, it is characterised in that：The constituent and weight of the syrup
Number is as follows：
White granulated sugar 50-65 parts, water 35-50 parts, salt 0-2 parts, fish sauce 0-10 parts, ground cinnamon 0.2-0.4 parts, star aniseed powder 0.2-
0.4 part, zanthoxylum powder 0.05-0.1 parts, fennel powder 0.05-0.1 parts, 0.05-0.1 parts of coriander seed powder, licorice powder 0.05-0.1
Part；
The making step of the syrup is as follows：
It is well mixed after each raw material of syrup is weighed according to quantity, under conditions of 5-30 DEG C of temperature, rotating speed 10-100r/min, is stirred
Mix to dissolving, obtain final product syrup；
Or, it is well mixed after each raw material of syrup is weighed according to quantity, heating while stirring is boiled, and is cooled to 5-30 DEG C, i.e.,
Obtain syrup.
3. fermentation beans according to claim 1 wraps up in basic necessities of life product, it is characterised in that：The constituent and weight for wrapping up in clothing powder
Amount number is as follows：
Wheat flour 30-60 parts, cornstarch 5-40 parts, white sugar powder 5-30 parts, glutinous rice flour 5-20 parts, the starch phosphate of hydroxypropyl two
Ester 5-30 parts, duplex baking powder 0.5-2 parts, 0.2-1 parts of powder meat flavor；
Wherein, the constituent and weight fraction of the duplex baking powder are：Sodium Acid Pyrophosphate 30-40 parts, dibastic sodium phosphate
10-30 parts, calcium carbonate 5-10 parts, calcium dihydrogen phosphate 1-5 parts, single, double fatty acid glyceride 1-5 parts, cornstarch 10-30 parts,
Glucolactone 5-10 parts；
The making step for wrapping up in clothing powder is as follows：
To wrap up in be well mixed after each raw material of clothing powder is weighed according to quantity, obtain final product and wrap up in clothing powder.
4. fermentation beans according to claim 1 wraps up in basic necessities of life product, it is characterised in that：The flavoring is complex flavor
Powder.
5. fermentation beans according to claim 4 wraps up in basic necessities of life product, it is characterised in that：The composite seasoning powder is original flavor seasoning
Powder, spicy toppings, barbecue flavoring powder or tomato toppings.
6. the fermentation beans according to any one of claim 1 to 5 wraps up in basic necessities of life product, it is characterised in that：The pretreated fermentation
Beans is through following pretreatment：
10-30 DEG C of temperature in use, mass percent are small for the sodium bicarbonate aqueous solution soaking fermentation beans 1-10 of 0.1%-0.6%
When, then using clear water cleaning fermentation beans, clean after dry in the shade or dried under the conditions of 30-40 DEG C to moisture 15% with
Under.
7. fermentation beans according to claim 6 wraps up in basic necessities of life product, it is characterised in that：The fermentation beans is sauce beans, fermented soya bean
Or day shellfish.
8. the preparation method that a kind of fermentation beans as described in any one of claim 1 to 7 wraps up in basic necessities of life product, it is characterised in that：Step
It is rapid as follows：
(1) clothing is wrapped up in：Weigh it is a certain amount of wrap up in clothing powder, pretreated fermentation beans is put into wrapping up in clothing machine, add one layer of syrup, then
Add one layer and wrap up in clothing powder, be so repeated in addition and added until clothing powder, syrup will be wrapped up in, the product that must be wrapped；
(2) the product that will be wrapped carries out shortening：The product that will be wrapped is toasted in being put into roasting plant, 110-160 DEG C of temperature, time
10-60 minutes, product moisture content is baked in 4%-7%, obtain the product after shortening；
Or the product that will be wrapped carries out fried, 120-165 DEG C of temperature, time 3-20 minutes, fries to moisture in 4%-5%,
Obtain the product after shortening；
(3) seasoning：Product after shortening is uniformly sprinkled into flavoring；
(4) pack：After after product cooling, packed, obtain final product fermentation beans and wrap up in basic necessities of life product.
9. the preparation method that fermentation beans according to claim 8 wraps up in basic necessities of life product, it is characterised in that：The step (2) in
Roasting plant is to wave oven.
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