CN108272015A - A kind of production method of the crisp mung bean flower of crisp-fried - Google Patents

A kind of production method of the crisp mung bean flower of crisp-fried Download PDF

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Publication number
CN108272015A
CN108272015A CN201810136966.6A CN201810136966A CN108272015A CN 108272015 A CN108272015 A CN 108272015A CN 201810136966 A CN201810136966 A CN 201810136966A CN 108272015 A CN108272015 A CN 108272015A
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Prior art keywords
mung bean
crisp
dry
flower
fried
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CN201810136966.6A
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Chinese (zh)
Inventor
王群亮
杨成胜
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Individual
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Individual
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Priority to CN201810136966.6A priority Critical patent/CN108272015A/en
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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
    • 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
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting

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

Abstract

The invention discloses a kind of production methods of the crisp mung bean flower of crisp-fried, characterized in that the making of the crisp mung bean flower of crisp-fried includes the following steps：Immersion, boiling, flushing, it is just dry, multiple it is dry, puffing, cloth is sweet, micro- baking, packaging, present invention employs the special mode of production, especially special immersion, boiling, drying, puffing, cloth is sweet, micro- baking mode, and the moisture of each step is strictly controlled respectively, so that the bright kingfisher of the product colour arrived is exquisitely carved, and uniform color, fragrance uniqueness, crisp sense is apparent, mouthfeel crisp-fried enables mung bean whole grain to process, and impregnates tasty, expanded molding, it is with good economic efficiency.

Description

A kind of production method of the crisp mung bean flower of crisp-fried
Technical field
The present invention relates to food processing technology field, the production method of specifically a kind of crisp mung bean flower of crisp-fried.
Background technology
With the improvement of living standards, the gradual diversification of the diet of people, the pot foods of various instant baggeds make in succession Success, pot foods are increasingly becoming indispensable one of the food of people's daily life；The crisp mung bean flower of crisp-fried is that one kind is with mung bean The dilated food of raw material, Chinese medicine think that mung bean is sweet in flavor cold in nature, enter the heart, stomach two passes through, and have heat-clearing, relieve summer heat, Li Shui, the work(such as removing toxic substances With main stomach and intestine excretion, the vital organs of the human body that reconcile have that the effect of raising internal organs, major function are to strengthen lean power during lower gas is wide, remove Wet sweating, antidiarrheal；Modern research shows that containing 23.8 grams of protein, 58.8 grams of carbohydrate, fat in every 100 grams of mung beans 0.5 gram, 80 milligrams of calcium, 360 milligrams of phosphorus, 6.8 milligrams of iron, mung bean also contain carrotene, vitamin B1, vitamin B2, vitamin E and niacin and multi mineral prime element, mung bean not only rich in nutrition content also have health-care efficacy；Generally in the food of mung bean It uses, based on the liquid such as sweet mung bean soup, congee with mung beans, supping, is not easy to make and preserve, it is also inconvenient to eat outside, with Mung bean is the diverging of the solid-state foods hair shafts such as the mung bean cake that raw material makes, and mouthfeel is bad, it is difficult to evoke the appetite of people.
Invention content
To overcome drawbacks described above, the present invention to devise a kind of production method of the crisp mung bean flower of crisp-fried.
The technical scheme is that a kind of production method of the crisp mung bean flower of crisp-fried, characterized in that the crisp mung bean flower of crisp-fried Making includes the following steps：
（1）It impregnates：It takes high-quality mung bean to clean out, mung bean is first impregnated into clear water 2-3 hours, makes the abundant water swelling of mung bean, then Mung bean is placed in baste and is impregnated, the baste is prepared：5-10 parts of corn stigma, 10-30 parts of stevia rebaudian leaf, Siraitia grosvenorii 5-10 Part, 10-15 parts of Radix Glycyrrhizae, 10-15 parts of chrysanthemum, 5-10 parts of honeysuckle, it is to season that the extracting solution that 5-8 times of clear water extracts, which is added, Liquid, mung bean are pulled out after baste impregnates 2-3 hours and are drained away the water.
（2）Boiling：By mung bean raw material boiling 1.5-2.0 hours at a temperature of 80-90 DEG C, keep mung bean well-done without boiling It is rotten.
（3）It rinses：Mung bean after boiling is rinsed with clear water, the stickum on mung bean surface is rinsed well.
（4）It is just dry：Mung bean after flushing is dried 1.0-1.5 hours at a temperature of 90-95 DEG C, every 10 minutes stirrings Once, evenly drying, just dry control water content is 52-58%.
（5）It is multiple dry：Mung bean after will be just dry is 4.5-5.5 hours dry at a temperature of 70-75 DEG C, and it is aqueous to do step control again Amount is 13-14%.
（6）It is puffing：Mung bean after doing again is carried out puffing in bulking machine, is spent at mung bean mung bean is puffing.
（7）Cloth honey；Mung bean flower after drying is subjected to spraying honey, honey usage amount is the 2-3% that mung bean spends weight.
（8）Micro- baking：Mung bean flower after will be puffing carries out dry, micro- 80-85 DEG C of the baking temperature of micro- drying, and micro- baking time 30-50 divides Clock keeps mung bean flower surface honey fully dry, and mung bean spends water content to be less than 8%.
（9）Packaging：Vacuum bag packages, as mung bean are used to spend finished product in dry mung bean flower.
Advantageous effect, present invention employs the special mode of production, especially special immersion, boiling, drying, it is puffing, Cloth honey, micro- baking mode, and strictly control the moisture of each step respectively so as to the bright kingfisher of product colour pick Thoroughly, uniform color, fragrance is unique, and crisp sense is apparent, and mouthfeel crisp-fried enables mung bean whole grain to process, and impregnates tasty, expanded molding, It is with good economic efficiency.
Specific implementation mode
The invention will be further described in conjunction with the embodiments.
Embodiment 1：A kind of production method of the crisp mung bean flower of crisp-fried, characterized in that the making of the crisp mung bean flower of crisp-fried include with Lower step：
（1）It impregnates：It takes high-quality mung bean to clean out, mung bean is first impregnated into clear water 3 hours, make the abundant water swelling of mung bean, then will Mung bean, which is placed in baste, to be impregnated, and the baste is prepared：5 parts of corn stigma, 30 parts of stevia rebaudian leaf, 5 parts of Siraitia grosvenorii, Radix Glycyrrhizae 15 Part, 10 parts of chrysanthemum, 10 parts of honeysuckle, it is baste that the extracting solution that 6 times of clear water extract, which is added, and mung bean is impregnated in baste It pulls out and drains away the water after 2 hours.
（2）Boiling：By mung bean raw material at a temperature of 80 DEG C boiling 2.0 hours, keep mung bean well-done without well-done.
（3）It rinses：Mung bean after boiling is rinsed with clear water, the stickum on mung bean surface is rinsed well.
（4）It is just dry：Mung bean after flushing is dried 1.5 hours at a temperature of 90 DEG C, every 10 minutes stirrings are primary, Even drying, just dry control water content is 55%.
（5）It is multiple dry：Will it is just dry after mung bean it is 4.5 hours dry at a temperature of 75 DEG C, do again step control water content be for 13%。
（6）It is puffing：Mung bean after doing again is carried out puffing in bulking machine, mung bean is puffing to be spent at mung bean.
（7）Cloth honey；Mung bean flower after drying is subjected to spraying honey, honey usage amount is that mung bean spends the 3% of weight.
Micro- baking：The micro- drying of mung bean flower progress after will be puffing is dry, and micro- 80 DEG C of baking temperature, makes mung bean at 50 minutes micro- baking time Flower surface honey is fully dry, and mung bean spends water content to be less than 8%.
（9）Packaging：Vacuum bag packages, as mung bean are used to spend finished product in dry mung bean flower.
Embodiment 2：A kind of production method of the crisp mung bean flower of crisp-fried, characterized in that the making of the crisp mung bean flower of crisp-fried include with Lower step：
（1）It impregnates：It takes high-quality mung bean to clean out, mung bean is first impregnated into clear water 2 hours, make the abundant water swelling of mung bean, then will Mung bean, which is placed in baste, to be impregnated, and the baste is prepared：10 parts of corn stigma, 10 parts of stevia rebaudian leaf, 10 parts of Siraitia grosvenorii, Radix Glycyrrhizae 15 Part, 15 parts of chrysanthemum, 10 parts of honeysuckle, it is baste that the extracting solution that 8 times of clear water extract, which is added, and mung bean is impregnated in baste It pulls out and drains away the water after 3 hours.
（2）Boiling：By mung bean raw material at a temperature of 90 DEG C boiling 1.5 hours, keep mung bean well-done without well-done.
（3）It rinses：Mung bean after boiling is rinsed with clear water, the stickum on mung bean surface is rinsed well.
（4）It is just dry：Mung bean after flushing is dried 1.0 hours at a temperature of 95 DEG C, every 10 minutes stirrings are primary, Even drying, just dry control water content is 52%.
（5）It is multiple dry：Will it is just dry after mung bean it is 5.5 hours dry at a temperature of 70 DEG C, do again step control water content be for 13%。
（6）It is puffing：Mung bean after doing again is carried out puffing in bulking machine, mung bean is puffing to be spent at mung bean.
（7）Cloth honey；Mung bean flower after drying is subjected to spraying honey, honey usage amount is that mung bean spends the 2% of weight.
Micro- baking：The micro- drying of mung bean flower progress after will be puffing is dry, and micro- 85 DEG C of baking temperature, makes mung bean at 30 minutes micro- baking time Flower surface honey is fully dry, and mung bean spends water content to be less than 8%.
（9）Packaging：Vacuum bag packages, as mung bean are used to spend finished product in dry mung bean flower.
Advantageous effect, present invention employs the special mode of production, especially special immersion, boiling, drying, it is puffing, Cloth honey, micro- baking mode, and strictly control the moisture of each step respectively so as to the bright kingfisher of product colour pick Thoroughly, uniform color, fragrance is unique, and crisp sense is apparent, and mouthfeel crisp-fried enables mung bean whole grain to process, and impregnates tasty, expanded molding, It is with good economic efficiency.

Claims (1)

1. a kind of production method of the crisp mung bean flower of crisp-fried, characterized in that the making of the crisp mung bean flower of crisp-fried includes the following steps：
（1）It impregnates：It takes high-quality mung bean to clean out, mung bean is first impregnated into clear water 2-3 hours, makes the abundant water swelling of mung bean, then Mung bean is placed in baste and is impregnated, the baste is prepared：5-10 parts of corn stigma, 10-30 parts of stevia rebaudian leaf, Siraitia grosvenorii 5-10 Part, 10-15 parts of Radix Glycyrrhizae, 10-15 parts of chrysanthemum, 5-10 parts of honeysuckle, it is to season that the extracting solution that 5-8 times of clear water extracts, which is added, Liquid, mung bean are pulled out after baste impregnates 2-3 hours and are drained away the water；
（2）Boiling：By mung bean raw material boiling 1.5-2.0 hours at a temperature of 80-90 DEG C, keep mung bean well-done without well-done；
（3）It rinses：Mung bean after boiling is rinsed with clear water, the stickum on mung bean surface is rinsed well；
（4）It is just dry：Mung bean after flushing is dried 1.0-1.5 hours at a temperature of 90-95 DEG C, every 10 minutes stirrings one Secondary, evenly drying, just dry control water content is 52-58%；
（5）It is multiple dry：Mung bean after will be just dry is 4.5-5.5 hours dry at a temperature of 70-75 DEG C, does step control water content again and is For 13-14%；
（6）It is puffing：Mung bean after doing again is carried out puffing in bulking machine, is spent at mung bean mung bean is puffing；
（7）Cloth honey；Mung bean flower after drying is subjected to spraying honey, honey usage amount is the 2-3% that mung bean spends weight；
（8）Micro- baking：The micro- drying of mung bean flower progress after will be puffing is dry, and micro- 80-85 DEG C of baking temperature, makes 30-50 minutes micro- baking time Mung bean spends surface honey fully dry, and mung bean spends water content to be less than 8%；
（9）Packaging：Vacuum bag packages, as mung bean are used to spend finished product in dry mung bean flower.
CN201810136966.6A 2018-02-09 2018-02-09 A kind of production method of the crisp mung bean flower of crisp-fried Withdrawn CN108272015A (en)

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Application Number Priority Date Filing Date Title
CN201810136966.6A CN108272015A (en) 2018-02-09 2018-02-09 A kind of production method of the crisp mung bean flower of crisp-fried

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810136966.6A CN108272015A (en) 2018-02-09 2018-02-09 A kind of production method of the crisp mung bean flower of crisp-fried

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CN108272015A true CN108272015A (en) 2018-07-13

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022247850A1 (en) * 2021-05-25 2022-12-01 Chinese Academy Of Agricultural Mechanization Sciences Group Co., Ltd A segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022247850A1 (en) * 2021-05-25 2022-12-01 Chinese Academy Of Agricultural Mechanization Sciences Group Co., Ltd A segmented processing method for pre-cooking kidney bean seeds by ultrasonic and microwave

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Application publication date: 20180713