CN107751719A - The preparation method of crisp broad bean - Google Patents

The preparation method of crisp broad bean Download PDF

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Publication number
CN107751719A
CN107751719A CN201711185384.9A CN201711185384A CN107751719A CN 107751719 A CN107751719 A CN 107751719A CN 201711185384 A CN201711185384 A CN 201711185384A CN 107751719 A CN107751719 A CN 107751719A
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Prior art keywords
broad bean
grams
crisp
preparation
minutes
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
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CN201711185384.9A
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Chinese (zh)
Inventor
仇胜强
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QINGDAO JINLONGYI FOOD Co Ltd
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QINGDAO JINLONGYI FOOD Co Ltd
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Priority to CN201711185384.9A priority Critical patent/CN107751719A/en
Publication of CN107751719A publication Critical patent/CN107751719A/en
Pending legal-status Critical Current

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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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The invention discloses a kind of preparation method of crisp broad bean, comprise the following steps：（1）Pretreatment；（2）It is tasty；（3）Freezing；（4）It is fried；（5）Bag slurry；（6）Screening reject；（7）Detection.The processing method of the present invention can reduce the amount of dropping of broad bean broad bean chip in finished product packing after screening reject is handled.

Description

The preparation method of crisp broad bean
Technical field
The present invention relates to broad bean processing technique field, and in particular, it is related to a kind of preparation method of crisp broad bean.
Background technology
Broad bean containing protein, carbohydrate, crude fibre, phosphatide, choline, vitamin B1, vitamin B2, nicotinic acid and calcium, The several mineral materials such as iron, phosphorus, potassium, still it is that phosphorus and potassium content are higher.Have treatment taste not the illness such as key, oedema the effect of, one As all edible, especially old man, in the test period student, mental worker, high cholesterol, constipation person edibility per capita.Broad bean Generally there are two kinds of processing methods, boiling processing method and fried processing method, because boiling processing method would generally make broad bean taste bad, Majority can select fried processing method, and fried broad bean is more crisp, and taste is preferable, and the crude fibre energy contained in fried broad bean skin Reduce cholesterol, have the function that to promote enterocinesia, frying has abundant protein in broad bean, and is free of cholesterol, food battalion Foster value is higher, is advantageous to prevention of cardiovascular disease, fried broad bean is to replenish qi to invigorate the spleen, inducing diuresis and reducing edema high-quality food materials.In fried broad bean Calcium content very abundant, be advantageous to absorption and calcification of the bone to calcium, growing for skeleton can be promoted.
Traditional fried broad bean is directly placed into frying in oil cauldron after broad bean is soaked, mix flavoring afterwards, finally directly wraps Dress, this method are directly packed due to having mixed flavoring, and the broad bean chip amount of dropping in finished product packing can be made more.
The content of the invention
In view of the deficienciess of the prior art, it is an object of the invention to provide one kind in finished product packing the chip amount of dropping The preparation method of few crisp broad bean.
To achieve the above object, the invention provides following technical scheme：A kind of preparation method of crisp broad bean, including with Lower step：
(1) pre-process：Fresh high-quality, evengranular broad bean are taken, is cleaned with clear water, clean broad bean is put into 80~90 DEG C of steamings Boiling 3~5 minutes, are swollen to broad bean in saucepan, pull out, and the broad bean swollen is put into clear water and cooled down, in broad bean head cutter, Broad bean cotyledon is not injured during cutter, is shelled；
(2) it is tasty：The broad bean to shell is put into boiling 5~10 minutes in 110~130 DEG C of digesters, dispensing is put into, makes digester Temperature is reduced to 100~110 DEG C, then boiling 60~90 minutes is tasty to broad bean, and airing off the pot is cooled to normal temperature；
(3) freeze：The broad bean cooled down is put into -20~-25 DEG C of freezer and freezed 10~15 hours；
(4) it is fried：Obtained broad bean is subjected to frying, for control oil temperature at 69~109 DEG C, deep-fat frying time is 5~10 minutes；
(5) season：Obtained broad bean is put into the slurries modulated and is stirred, broad bean is wrapped up, dried；
(6) screening reject：It is 30HZ that the bag dried slurry broad bean is placed on into vibration frequency, and sieve mesh number is to screen 2 in 100 vibratory sieve Minute；
(7) detect：Obtained broad bean is subjected to heavy metal analysis, detects qualified rear progress finished product packing.
By using above-mentioned technical proposal, by the broad bean digester boiling after cleaning until swelling, can be not required to broad bean It is placed on to wait in clear water and swells, saves the working time, improve operating efficiency；The broad bean that boiling is swollen is placed on clear water In, it can again be cleaned, can also accelerate the cooling of broad bean；Dispensing is added in digestion process, and continues boiling, broad bean can be made It is easily tasty；It is cooled to room temperature to be placed in freezer again, can prevents that broad bean water content itself is too high, causes silkworm after freezing and frying Beans are not crisp；Slurries will be wrapped up and the broad bean that dries carries out screening reject processing, broad bean chip in finished product packing can be reduced and dropped Amount；The edible safety of broad bean can be ensured by carrying out finished product packing after detection again.
The present invention is further arranged to：Dispensing in the step (2) refers to：Using 1 kilogram of dried broad bean as metering, salt 22 grams, 10 grams of monosodium glutamate, 11 grams of zanthoxylum powder, 8 grams of chilli powder, anistree 6 grams, 9 grams of cassia bark, 10 grams of radix glycyrrhizae, 12 grams of sesame oil, fennel seeds 13 Gram.
By using above-mentioned technical proposal, using easily tasty material, broad bean can be made in digestion process, inside broad bean Also it is more tasty.
The present invention is further arranged to：Also need to broad bean carrying out centrifugal dehydration after the step (3), make water content not More than 45%.
By using above-mentioned technical proposal, in freezing, more ice crystal occurs on broad bean, if being directly placed in deep fat Frying, deep fat can be caused to splash, operating personnel may be damaged, the broad bean after freezing is subjected to centrifugal dehydration, can be by silkworm The ice crystal on beans surface dries, and will not be that deep fat splashes in frying.
The present invention is further arranged to：It is 1000~1500 revs/min to need to control centrifugal rotational speed in the centrifugal dehydration, Time is 5~8 minutes.
By using above-mentioned technical proposal, the ice crystal on broad bean surface can be effectively peeled off, the water content of broad bean is reduced, makes broad bean It is more crisp.
The present invention is further arranged to：After the step (4), it is also necessary to which obtained broad bean is taken off using oil remover Oil processing.
By using above-mentioned technical proposal, the broad bean surface just pulled out from oil cauldron has compared with heavy wool, if directly being wrapped up Slurries, broad bean may be caused more greasy, the oil on broad bean surface is subjected to deoiling treatment, broad bean can be made not feel when edible To more greasy.
The present invention is further arranged to：It is 850~1000 revs/min to need to control the oil remover rotating speed in the deoiling treatment Clock, de-oiling 60~70 seconds after oil remover stabilization of speed.
By using above-mentioned technical proposal, the oil on broad bean surface can be effectively dried, broad bean is excessively greasy when preventing edible.
The present invention is further arranged to：Slurries refer in the step (5)：Using 1 kilogram of dried broad bean as metering, by water 3 Kilogram, the stirring liquid that is stirred of 500 grams of wheat flour, 50 grams of glutinous rice flour, 25 grams of hot spicy powder, 10 grams of cumin powder.
By using above-mentioned technical proposal, slurries are produced, broad bean is placed in slurries and is stirred, broad bean table can be made Face is uniformly stained with slurries, and taste is more preferably.
The present invention is further arranged to：Also need to before the step (7) carry out disinfection broad bean sterilization.
By using above-mentioned technical proposal, the broad bean for wrapping up slurries is carried out disinfection and sterilizes the edible safety that can ensure broad bean Property.
In summary, the invention has the advantages that：The present invention will mainly wrap up the broad bean dried after slurries Screening reject processing is carried out, the broad bean of parcel flavoring can be made to reduce the amount of dropping of chip during finished product packing；After frying Broad bean carries out deoiling treatment, and broad bean mouthfeel can be made more crisp, and non-greasy；The sterilization that carried out disinfection to broad bean can ensure edible peace Entirely.
Embodiment
With reference to specific embodiment, the present invention is described in further detail.
Embodiment one：
(1) pre-process：Fresh high-quality, evengranular broad bean are chosen, is cleaned up with clear water, the broad bean of wash clean is placed on Boiling 5 minutes, is swollen to broad bean, pulls out in 80 DEG C of digesters, and the broad bean swollen is put into clear water and cooled down, and is cut on broad bean head Knife, broad bean cotyledon is not injured during cutter, is shelled；
(2) it is tasty：The broad bean to shell is put into boiling 10 minutes in 115 DEG C of digesters, is put into dispensing, makes the reduction of boiling pot temperature To 100 DEG C, then boiling 90 minutes is tasty to broad bean, and airing off the pot is cooled to normal temperature, and wherein dispensing refers to：With one kilogram of dried broad bean For metering, 22 grams of salt, 10 grams of monosodium glutamate, 11 grams of zanthoxylum powder, 8 grams of chilli powder, anistree 6 grams, 9 grams of cassia bark, 10 grams of radix glycyrrhizae, sesame oil 12 Gram, 13 grams of fennel seeds；
(3) freeze：The broad bean cooled down is put into -20 DEG C of freezer and freezed 15 hours；Broad bean after freezing is centrifuged Dehydration, it is 1000~1500 revs/min to control centrifugal rotational speed, and the time is 8 minutes, water content is no more than 45%；
(4) obtained broad bean is subjected to frying, for control oil temperature at 70 DEG C, deep-fat frying time is 10 minutes；It is 850 by oil remover rotating speed ~1000 revs/min, de-oiling 70 seconds after oil remover stabilization of speed, deoiling treatment is carried out to obtained broad bean；
(5) season：Obtained broad bean is put into the slurries modulated and is stirred, broad bean is wrapped up, dried, slurries refer to： Using 1 kilogram of dried broad bean as metering, 3 kilograms of water, 500 grams of wheat flour, 50 grams of glutinous rice flour, 25 grams of hot spicy powder, 10 grams of cumin powder；
(6) screening reject：It is 30HZ that the broad bean dried is placed on into vibration frequency, and 2 points are screened in the vibratory sieve that sieve mesh number is 100 Clock；
(7) detect：Broad bean is carried out disinfection sterilization, obtained broad bean carries out heavy metal analysis, detect it is qualified after carry out product bag Dress.
Embodiment two：
(1) pre-process：Fresh high-quality, evengranular broad bean are chosen, is cleaned up with clear water, the broad bean of wash clean is placed on Boiling 3 minutes, is swollen to broad bean, pulls out in 90 DEG C of digesters, and the broad bean swollen is put into clear water and cooled down, and is cut on broad bean head Knife, broad bean cotyledon is not injured during cutter, is shelled；
(2) it is tasty：The broad bean to shell is put into boiling 5 minutes in 130 DEG C of digesters, is put into dispensing, makes the reduction of boiling pot temperature To 100 DEG C, then boiling 60 minutes is tasty to broad bean, and airing off the pot is cooled to normal temperature, and wherein dispensing refers to：With 1 kilogram of dried broad bean For metering, 22 grams of salt, 10 grams of monosodium glutamate, 11 grams of zanthoxylum powder, 8 grams of chilli powder, anistree 6 grams, 9 grams of cassia bark, 10 grams of radix glycyrrhizae, sesame oil 12 Gram, 13 grams of fennel seeds；
(3) freeze：The broad bean cooled down is put into -25 DEG C of freezer and freezed 10 hours；Broad bean after freezing is centrifuged Dehydration, it is 1000~1500 revs/min to control centrifugal rotational speed, and the time is 5 minutes, water content is no more than 45%；
(4) obtained broad bean is subjected to frying, for control oil temperature at 109 DEG C, deep-fat frying time is 5 minutes；It is 850 by oil remover rotating speed ~1000 revs/min, de-oiling 60 seconds after oil remover stabilization of speed, deoiling treatment is carried out to obtained broad bean；
(5) season：Obtained broad bean is put into the slurries modulated and is stirred, broad bean is wrapped up, dried, slurries refer to： Using 1 kilogram of dried broad bean as metering, 3 kilograms of water, 500 grams of wheat flour, 50 grams of glutinous rice flour, 25 grams of hot spicy powder, 10 grams of cumin powder；
(6) screening reject：It is 30HZ that the broad bean dried is placed on into vibration frequency, and 2 points are screened in the vibratory sieve that sieve mesh number is 100 Clock；
(7) detect：Broad bean is carried out disinfection sterilization, obtained broad bean carries out heavy metal analysis, detect it is qualified after carry out finished product bag Dress.
Screening reject step design considerations in the embodiment of the above two：
By test, after the broad bean for wrapping up flavoring is carried out into screening reject, in finished product packing, the amount of dropping of chip can be reduced, is saved Material saving, therefore, the present embodiment devise screening reject process.
(1) vibration frequency is selected：
By taking the broad bean that 1 kilogram is wrapped up flavoring as an example, using the vibratory sieve that sieve mesh number is 100, screen 2 minutes, test effect Optimal vibration frequency.
Vibration frequency (HZ) 20 25 30 35 40
Sieve mesh number 100 100 100 100 100
Time of vibration (min) 2 2 2 2 2
Chip drops quality (kilogram) 0.05 0.06 0.1 0.25 0.4
Wrap up the broad bean quality (kilogram) of flavoring 0.95 0.94 0.9 0.75 0.6
When vibration frequency is 20HZ, screen cloth Oscillation Amplitude is smaller, and the chip amount of dropping is very few, is risen to when vibration frequency During 25HZ, screen cloth amplitude is not significantly increased, the chip amount of dropping increase it is less, can may also be dropped in finished product transportation compared with More chips, influence to sell, when vibration frequency is 30HZ, screen cloth Oscillation Amplitude is significantly increased, and the increase of the chip amount of dropping is more, When vibration frequency is 35HZ and 40HZ, screen cloth Oscillation Amplitude is excessive, and the flavoring for causing to be wrapped in broad bean surface is also begun to Falling, the chip amount of dropping is excessive, therefore, and when vibration frequency is 30HZ, screening reject best results.
(2) sieve mesh number is selected：
By taking the broad bean that 1 kilogram is wrapped up flavoring as an example, using the vibratory sieve that vibration frequency is 30HZ, screen 2 minutes, test effect Optimal sieve mesh number.
Sieve mesh number 80 90 100 115 120
Vibration frequency (HZ) 30 30 30 30 30
Time of vibration (min) 2 2 2 2 2
Chip drops quality (kilogram) 0.30 0.28 0.12 0.07 0.06
Wrap up flavoring broad bean quality (kilogram) 0.7 0.72 0.88 0.93 0.94
When sieve mesh number is 80, sieve aperture is larger, and when screen cloth vibrates, the chip amount of dropping is excessive, is changed to when sieve mesh number When 90, the chip amount of dropping reduces unobvious, and when sieve mesh number is 100, the chip amount of dropping is reduced substantially, when sieve mesh number is When 115 and 120, the chip amount of dropping is very few, and can may also drop more chip, therefore, sieve mesh number in finished product transportation For 100 when, screening reject best results.
(3) determination of screening reject time：
The use of vibration frequency is 30HZ by taking the broad bean that 1 kilogram is wrapped up flavoring as an example, sieve mesh number is 100 vibratory sieve, is tested The screening reject time of best results.
Time of vibration (min) 1 1.5 2 2.5 3
Vibration frequency (HZ) 30 30 30 30 30
Sieve mesh number 100 100 100 100 100
Chip drops quality (kilogram) 0.04 0.05 0.1 0.15 0.22
Wrap up the broad bean quality (kilogram) of flavoring 0.96 0.95 0.9 0.85 0.78
When the screening reject time is 1 minute, the chip amount of dropping is very few, and when the screening reject time increasing to 1.5 minutes, chip drops Amount increase is less, and can may also drop more chip in finished product transportation, and when the screening reject time is 2 minutes, chip drops The obvious increase of amount, when the screening reject time increasing to 2.5 minutes and 3 minutes, the flavoring for causing to be wrapped in broad bean surface is also begun to Drop, the chip amount of dropping is excessive, and therefore, when the screening reject time is 2 minutes, chip effect is best.
Being understood by test, be 30HZ in the vibration frequency of vibratory sieve, sieve mesh number is 100, and screening time is 2 minutes, Screening reject best results.
Described above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-mentioned implementation Example, all technical schemes belonged under thinking of the present invention belong to protection scope of the present invention.It should be pointed out that for the art Those of ordinary skill for, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications It should be regarded as protection scope of the present invention.

Claims (8)

  1. A kind of 1. preparation method of crisp broad bean, it is characterised in that：Comprise the following steps：
    (1) pre-process：Fresh high-quality, evengranular broad bean are taken, is cleaned with clear water, clean broad bean is put into 80~90 DEG C of steamings Boiling 3~5 minutes, are swollen to broad bean in saucepan, pull out, and the broad bean swollen is put into clear water and cooled down, in broad bean head cutter, Broad bean cotyledon is not injured during cutter, is shelled；
    (2) it is tasty：The broad bean to shell is put into boiling 5~10 minutes in 110~130 DEG C of digesters, dispensing is put into, makes digester Temperature is reduced to 100~110 DEG C, then boiling 60~90 minutes is tasty to broad bean, and airing off the pot is cooled to normal temperature；
    (3) freeze：The broad bean cooled down is put into -20~-25 DEG C of freezer and freezed 10~15 hours；
    (4) it is fried：Obtained broad bean is subjected to frying, for control oil temperature at 69~109 DEG C, deep-fat frying time is 5~10 minutes；
    (5) season：Obtained broad bean is put into the slurries modulated and is stirred, broad bean is wrapped up, dried；
    (6) screening reject：It is 30HZ that the bag dried slurry broad bean is placed on into vibration frequency, and sieve mesh number is to screen 2 in 100 vibratory sieve Minute；
    (7) detect：Obtained broad bean is subjected to heavy metal analysis, detects qualified rear progress finished product packing.
  2. 2. the preparation method of crisp broad bean according to claim 1, it is characterised in that：Dispensing in the step (2) is Refer to：Using 1 kilogram of dried broad bean as metering, 22 grams of salt, 10 grams of monosodium glutamate, 11 grams of zanthoxylum powder, 8 grams of chilli powder, anistree 6 grams, cassia bark 9 Gram, 10 grams of radix glycyrrhizae, 12 grams of sesame oil, 13 grams of fennel seeds.
  3. 3. the preparation method of crisp broad bean according to claim 1, it is characterised in that：Also needed to after the step (3) Broad bean is subjected to centrifugal dehydration, water content is no more than 45%.
  4. 4. the preparation method of crisp broad bean according to claim 3, it is characterised in that：Need to control in the centrifugal dehydration Centrifugal rotational speed is 1000~1500 revs/min, and the time is 5~8 minutes.
  5. 5. the preparation method of crisp broad bean according to claim 1, it is characterised in that：Also needed after the step (4) by Obtained broad bean carries out deoiling treatment using oil remover.
  6. 6. the preparation method of crisp broad bean according to claim 5, it is characterised in that：Need control de- in the deoiling treatment Oil machine rotating speed is 850~1000 revs/min, de-oiling 60~70 seconds after oil remover stabilization of speed.
  7. 7. the preparation method of crisp broad bean according to claim 1, it is characterised in that：Slurries refer in the step (5)： Using 1 kilogram of dried broad bean as metering, 3 kilograms of water, 500 grams of wheat flour, 50 grams of glutinous rice flour, 25 grams of hot spicy powder, 10 grams of cumin powder.
  8. 8. the preparation method of crisp broad bean according to claim 1, it is characterised in that：Also needed before the step (7) Broad bean is carried out disinfection sterilization.
CN201711185384.9A 2017-11-23 2017-11-23 The preparation method of crisp broad bean Pending CN107751719A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109601945A (en) * 2019-02-15 2019-04-12 郭军 A kind of strange taste method for making food

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102150786A (en) * 2011-03-30 2011-08-17 苏州口水娃食品有限公司 Deep-fried broad beans and preparation method thereof
CN104256414A (en) * 2014-08-29 2015-01-07 北京凯达恒业农业技术开发有限公司 Processing method for vacuum frozen and fried crispy celery sections
CN106490481A (en) * 2016-10-10 2017-03-15 胡艳花 A kind of processing method of crisp perfume broad bean

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102150786A (en) * 2011-03-30 2011-08-17 苏州口水娃食品有限公司 Deep-fried broad beans and preparation method thereof
CN104256414A (en) * 2014-08-29 2015-01-07 北京凯达恒业农业技术开发有限公司 Processing method for vacuum frozen and fried crispy celery sections
CN106490481A (en) * 2016-10-10 2017-03-15 胡艳花 A kind of processing method of crisp perfume broad bean

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109601945A (en) * 2019-02-15 2019-04-12 郭军 A kind of strange taste method for making food

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