CN108719747A - A kind of preparation method of Kiwi berry taste broad bean - Google Patents
A kind of preparation method of Kiwi berry taste broad bean Download PDFInfo
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- CN108719747A CN108719747A CN201810530656.2A CN201810530656A CN108719747A CN 108719747 A CN108719747 A CN 108719747A CN 201810530656 A CN201810530656 A CN 201810530656A CN 108719747 A CN108719747 A CN 108719747A
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- Prior art keywords
- broad bean
- kiwi berry
- kiwi
- parts
- fruit juice
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- 235000010617 Phaseolus lunatus Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 206010037660 Pyrexia Diseases 0.000 description 1
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- ZHQQRIUYLMXDPP-ZETCQYMHSA-N actinidine Chemical compound C1=NC=C(C)C2=C1[C@@H](C)CC2 ZHQQRIUYLMXDPP-ZETCQYMHSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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- 239000003797 essential amino acid Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
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- 235000010987 pectin Nutrition 0.000 description 1
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- 239000001814 pectin Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
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- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 201000005404 rubella Diseases 0.000 description 1
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- 239000011669 selenium Substances 0.000 description 1
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- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation methods of Kiwi berry taste broad bean, it is characterised in that：Including producing kiwi berry mud；Produce kiwi-fruit juice；Broad bean is immersed in kiwi-fruit juice；Broad bean after immersion is filtered out and dried；Egg white is placed in container, after stirring is beaten, egg white is mixed with broad bean, is stirred in mixing；It takes kiwi-fruit juice and mealy potato to mix, is stirring evenly and then adding into kiwi berry mud, stirred evenly after salt then is added；Broad bean is put into kiwi berry mud, is pulled out after being stirred；Broad bean be put into oil cauldron it is fried, it is fried it is ripe after pull oil-control out.The broad bean that the present invention prepares has taste and the nutrition of Kiwi berry, enriches the kind of broad bean.
Description
Technical field
The present invention relates to a kind of preparation method of broad bean more particularly to a kind of preparation methods with Kiwi berry taste broad bean.
Background technology
Kiwi berry（Actinidia chinensis Planch）, also referred to as fox peach, Chinese gooseberry, carambola, the wooden son, Mao Muguo,
Chinese grooseberry, numb rattan fruit etc..Fruit shape is generally ellipticity, and appearance is in green and brown color, and epidermis covers dense villus, inedible, in
It is the seed in the pulp and row's black of bright green.Because of macaque eating, therefore named Kiwi berry；Also saying is because pericarp covers
Hair, seemingly macaque and gain the name, be that a kind of quality is fresh and tender, full of nutrition, the delicious fruit of flavor.
The soft texture of Kiwi berry, sweet mouthfeel.Taste is described as the mixing of strawberry, banana, pineapple three.Kiwi berry
Except containing the trace elements such as organic matters and calcium, potassium, selenium, zinc, germanium such as actinidine, proteolytic enzyme, tannin pectin and carbohydrate
Outside 17 kinds of amino acid of needed by human body, also contain abundant vitamin C, grape acid, fructose, citric acid, malic acid, fat.
Peppermint is Chinese conventional Chinese medicine, and young tender stem tip can make vegetable edible, and herb can be used as medicine again, and cure cold fever laryngalgia, headache,
Conjunctival congestion with ophthalmalgia, myalgia, itchy skin with rubella, the diseases such as measles without adequate eruption are also effective to carbuncle, subcutaneous ulcer, scabies, tinea, dermatitis rhus in addition.Peppermint contains
Have menthol, the substance can fresh breath and have a variety of pharmacological properties, abdominal pain, gall-bladder problem such as spasm can be alleviated, also have anti-corrosion
Sterilization, diuresis, resolving sputum, stomach invigorating and aid digestion and other effects.
Broad bean nutritive value is abundant, contains 8 kinds of essential amino acids.Carbohydrate content 47%~60%.Broad bean also frequent quilt
Snacks are made.
Existing broad bean on the market is mostly sand lima bean, old vinegar broad bean, salt roasted dried broad bean etc., of less types, if it is possible to make
For the broad bean of Kiwi berry taste is gone out, the taste of broad bean can not only be enriched, and consumer can also take the photograph when edible broad bean
Enter the nutrition of Kiwi berry.
Invention content
The present invention passes through this method in order to solve the above technical problems, provide a kind of preparation method of Kiwi berry taste broad bean
The broad bean prepared has taste and the nutrition of Kiwi berry, enriches the kind of broad bean.
In order to solve the above technical problems, the technical solution adopted in the present invention is：
A kind of preparation method of Kiwi berry taste broad bean, it is characterised in that：Include the following steps：
Step 1, kiwi berry mud is produced
Fresh Kiwi berry is chosen, stripping and slicing is removed the peel in cleaning later, and perilla leaf, dried peppermint leaf is then added, stirs into pureed；
Step 2, kiwi-fruit juice is produced
Fresh Kiwi berry is chosen, cleaning removes the peel stripping and slicing, is then placed in juice extractor and squeezes the juice, then into obtained juice later
Pure water is added and obtains kiwi-fruit juice；
Step 3, fresh broad bean is chosen, is cleaned after peeling；
Step 4, broad bean is immersed in kiwi-fruit juice, kiwi-fruit juice floods broad bean；
Step 5, the broad bean after immersion is filtered out, and dried；
Step 6, egg white is placed in container, after stirring is beaten, egg white is mixed with broad bean, stirred in mixing；
Step 7, it takes kiwi-fruit juice and mealy potato to mix, is stirring evenly and then adding into kiwi berry mud, stirred after salt then is added
?；
Step 8, step 6 will be passed through treated that broad bean is put by step 7 treated kiwi berry mud, after being stirred
It pulls out；
Step 9, be put into oil cauldron by the broad bean of step 8 it is fried, it is fried it is ripe after pull oil-control out；
Step 10, the broad bean after oil-control is subjected to vacuum de-oiling；
Step 11, it after cooling, is dispensed and is packaged.
In step 1, perilla leaf, dried peppermint leaf and Kiwi berry are in parts by weight：
3~5 parts of perilla leaf
12~16 parts of dried peppermint leaf
45~52 parts of Kiwi berry.
In step 2, the weight of the pure water of addition is 35~38 times of the juice weight squeezed.
In step 4, the temperature of immersion is 12~16 DEG C, and soaking time is 23~26h.
In step 6, the weight ratio of egg white and broad bean is 1:21~23.
In step 7, kiwi-fruit juice, mealy potato, salt are in parts by weight：
12~15 parts of kiwi-fruit juice
18~22 parts of mealy potato
3~5 parts of salt
35~42 parts of kiwi berry mud.
In step 8, the weight ratio of kiwi berry mud and broad bean is 1:5~8.
It is fried by the way of vacuum frying when fried in step 9.
Compared with prior art, the invention has the advantages that：
Broad bean that the present invention prepares itself can carry Kiwi berry taste, and last layer is then wrapped up on broad bean and carries Kiwi berry taste
Coat so that broad bean has carried Kiwi berry taste, and the presence of Kiwi berry coat, enables to broad bean frying more crisp
It is crisp.Consumer can not only meet the needs of oneself taste when eating the product, and can also eat Kiwi berry, absorb macaque
The nutrition of peach, while the product that the edible present invention prepares also has strengthening spleen and nourishing stomach, relieving sore-throat resolving sputum, antisepsis and sterilization, raising machine
The effect of body immunity.The present invention is controlled by the parameters of each step, the broad bean special taste prepared, fragrance four
It overflows, will necessarily be favored by consumer.
Specific implementation mode
With reference to embodiment, the invention will be further described, and described embodiment is only a present invention part
Embodiment is not whole embodiment.Based on the embodiments of the present invention, those skilled in the art are not making
Other embodiments used obtained under the premise of creative work, belong to protection scope of the present invention.
Embodiment 1
A kind of preparation method of Kiwi berry taste broad bean, it is characterised in that：Include the following steps：
Step 1, kiwi berry mud is produced
Fresh Kiwi berry is chosen, stripping and slicing is removed the peel in cleaning later, and perilla leaf, dried peppermint leaf is then added, stirs into pureed；
Step 2, kiwi-fruit juice is produced
Fresh Kiwi berry is chosen, cleaning removes the peel stripping and slicing, is then placed in juice extractor and squeezes the juice, then into obtained juice later
Pure water is added and obtains kiwi-fruit juice；
Step 3, fresh broad bean is chosen, is cleaned after peeling；
Step 4, broad bean is immersed in kiwi-fruit juice, kiwi-fruit juice floods broad bean；
Step 5, the broad bean after immersion is filtered out, and dried；
Step 6, egg white is placed in container, after stirring is beaten, egg white is mixed with broad bean, stirred in mixing；
Step 7, it takes kiwi-fruit juice and mealy potato to mix, is stirring evenly and then adding into kiwi berry mud, stirred after salt then is added
?；
Step 8, step 6 will be passed through treated that broad bean is put by step 7 treated kiwi berry mud, after being stirred
It pulls out；
Step 9, be put into oil cauldron by the broad bean of step 8 it is fried, it is fried it is ripe after pull oil-control out；
Step 10, the broad bean after oil-control is subjected to vacuum de-oiling；
Step 11, it after cooling, is dispensed and is packaged.
In step 1, perilla leaf, dried peppermint leaf Kiwi berry are in parts by weight：
3 parts of perilla leaf
12 parts of dried peppermint leaf
45 parts of Kiwi berry.
In step 2, the weight of the pure water of addition is 35 times of the juice weight squeezed.
In step 4, the temperature of immersion is 12 DEG C, soaking time 23h.
In step 6, the weight ratio of egg white and broad bean is 1:21.
In step 7, kiwi-fruit juice, mealy potato, salt, kiwi berry mud are in parts by weight：
12 parts of kiwi-fruit juice
18 parts of mealy potato
3 parts of salt
35 parts of kiwi berry mud.
In step 8, the weight ratio of kiwi berry mud and broad bean is 1:5.
Embodiment 2
A kind of preparation method of Kiwi berry taste broad bean, it is characterised in that：Include the following steps：
Step 1, kiwi berry mud is produced
Fresh Kiwi berry is chosen, stripping and slicing is removed the peel in cleaning later, and perilla leaf, dried peppermint leaf is then added, stirs into pureed；
Step 2, kiwi-fruit juice is produced
Fresh Kiwi berry is chosen, cleaning removes the peel stripping and slicing, is then placed in juice extractor and squeezes the juice, then into obtained juice later
Pure water is added and obtains kiwi-fruit juice；
Step 3, fresh broad bean is chosen, is cleaned after peeling；
Step 4, broad bean is immersed in kiwi-fruit juice, kiwi-fruit juice floods broad bean；
Step 5, the broad bean after immersion is filtered out, and dried；
Step 6, egg white is placed in container, after stirring is beaten, egg white is mixed with broad bean, stirred in mixing；
Step 7, it takes kiwi-fruit juice and mealy potato to mix, is stirring evenly and then adding into kiwi berry mud, stirred after salt then is added
?；
Step 8, step 6 will be passed through treated that broad bean is put by step 7 treated kiwi berry mud, after being stirred
It pulls out；
Step 9, be put into oil cauldron by the broad bean of step 8 it is fried, it is fried it is ripe after pull oil-control out.
In step 1, perilla leaf, dried peppermint leaf Kiwi berry are in parts by weight：
5 parts of perilla leaf
16 parts of dried peppermint leaf
52 parts of Kiwi berry.
In step 2, the weight of the pure water of addition is 38 times of the juice weight squeezed.
In step 4, the temperature of immersion is 16 DEG C, soaking time 26h.
In step 6, the weight ratio of egg white and broad bean is 1:23.
In step 7, kiwi-fruit juice, mealy potato, salt, kiwi berry mud are in parts by weight：
15 parts of kiwi-fruit juice
22 parts of mealy potato
5 parts of salt
42 parts of kiwi berry mud.
In step 8, the weight ratio of kiwi berry mud and broad bean is 1:8.
It is fried by the way of vacuum frying when fried in step 9.
Embodiment 3
A kind of preparation method of Kiwi berry taste broad bean, it is characterised in that：Include the following steps：
Step 1, kiwi berry mud is produced
Fresh Kiwi berry is chosen, stripping and slicing is removed the peel in cleaning later, and perilla leaf, dried peppermint leaf is then added, stirs into pureed；
Step 2, kiwi-fruit juice is produced
Fresh Kiwi berry is chosen, cleaning removes the peel stripping and slicing, is then placed in juice extractor and squeezes the juice, then into obtained juice later
Pure water is added and obtains kiwi-fruit juice；
Step 3, fresh broad bean is chosen, is cleaned after peeling；
Step 4, broad bean is immersed in kiwi-fruit juice, kiwi-fruit juice floods broad bean；
Step 5, the broad bean after immersion is filtered out, and dried；
Step 6, egg white is placed in container, after stirring is beaten, egg white is mixed with broad bean, stirred in mixing；
Step 7, it takes kiwi-fruit juice and mealy potato to mix, is stirring evenly and then adding into kiwi berry mud, stirred after salt then is added
?；
Step 8, step 6 will be passed through treated that broad bean is put by step 7 treated kiwi berry mud, after being stirred
It pulls out；
Step 9, be put into oil cauldron by the broad bean of step 8 it is fried, it is fried it is ripe after pull oil-control out；
Step 10, the broad bean after oil-control is subjected to vacuum de-oiling；
Step 11, it after cooling, is dispensed and is packaged.
In step 1, perilla leaf, dried peppermint leaf Kiwi berry are in parts by weight：
4 parts of perilla leaf
13 parts of dried peppermint leaf
48 parts of Kiwi berry.
In step 2, the weight of the pure water of addition is 37 times of the juice weight squeezed.
In step 4, the temperature of immersion is 14 DEG C, and soaking time is for 24 hours.
In step 6, the weight ratio of egg white and broad bean is 1:22.
In step 7, kiwi-fruit juice, mealy potato, salt, kiwi berry mud are in parts by weight：
14 parts of kiwi-fruit juice
19 parts of mealy potato
4 parts of salt
36 parts of kiwi berry mud.
In step 8, the weight ratio of kiwi berry mud and broad bean is 1:6.
It is fried by the way of vacuum frying when fried in step 9.
Embodiment 4
A kind of preparation method of Kiwi berry taste broad bean, it is characterised in that：Include the following steps：
Step 1, kiwi berry mud is produced
Fresh Kiwi berry is chosen, stripping and slicing is removed the peel in cleaning later, and perilla leaf, dried peppermint leaf is then added, stirs into pureed；
Step 2, kiwi-fruit juice is produced
Fresh Kiwi berry is chosen, cleaning removes the peel stripping and slicing, is then placed in juice extractor and squeezes the juice, then into obtained juice later
Pure water is added and obtains kiwi-fruit juice；
Step 3, fresh broad bean is chosen, is cleaned after peeling；
Step 4, broad bean is immersed in kiwi-fruit juice, kiwi-fruit juice floods broad bean；
Step 5, the broad bean after immersion is filtered out, and dried；
Step 6, egg white is placed in container, after stirring is beaten, egg white is mixed with broad bean, stirred in mixing；
Step 7, it takes kiwi-fruit juice and mealy potato to mix, is stirring evenly and then adding into kiwi berry mud, stirred after salt then is added
?；
Step 8, step 6 will be passed through treated that broad bean is put by step 7 treated kiwi berry mud, after being stirred
It pulls out；
Step 9, be put into oil cauldron by the broad bean of step 8 it is fried, it is fried it is ripe after pull oil-control out；
Step 10, the broad bean after oil-control is subjected to vacuum de-oiling；
Step 11, it after cooling, is dispensed and is packaged.
In step 1, perilla leaf, dried peppermint leaf Kiwi berry are in parts by weight：
3.5 parts of perilla leaf
15 parts of dried peppermint leaf
50 parts of Kiwi berry.
In step 2, the weight of the pure water of addition is 36 times of the juice weight squeezed.
In step 4, the temperature of immersion is 13 DEG C, and soaking time is for 24 hours.
In step 6, the weight ratio of egg white and broad bean is 1:21.5.
In step 7, kiwi-fruit juice, mealy potato, salt, kiwi berry mud are in parts by weight：
13 parts of kiwi-fruit juice
19 parts of mealy potato
3.5 parts of salt
36 parts of kiwi berry mud.
In step 8, the weight ratio of kiwi berry mud and broad bean is 1:6.
It is fried by the way of vacuum frying when fried in step 9.
Embodiment 5
A kind of preparation method of Kiwi berry taste broad bean, it is characterised in that：Include the following steps：
Step 1, kiwi berry mud is produced
Fresh Kiwi berry is chosen, stripping and slicing is removed the peel in cleaning later, and perilla leaf, dried peppermint leaf is then added, stirs into pureed；
Step 2, kiwi-fruit juice is produced
Fresh Kiwi berry is chosen, cleaning removes the peel stripping and slicing, is then placed in juice extractor and squeezes the juice, then into obtained juice later
Pure water is added and obtains kiwi-fruit juice；
Step 3, fresh broad bean is chosen, is cleaned after peeling；
Step 4, broad bean is immersed in kiwi-fruit juice, kiwi-fruit juice floods broad bean；
Step 5, the broad bean after immersion is filtered out, and dried；
Step 6, egg white is placed in container, after stirring is beaten, egg white is mixed with broad bean, stirred in mixing；
Step 7, it takes kiwi-fruit juice and mealy potato to mix, is stirring evenly and then adding into kiwi berry mud, stirred after salt then is added
?；
Step 8, step 6 will be passed through treated that broad bean is put by step 7 treated kiwi berry mud, after being stirred
It pulls out；
Step 9, be put into oil cauldron by the broad bean of step 8 it is fried, it is fried it is ripe after pull oil-control out；
Step 10, the broad bean after oil-control is subjected to vacuum de-oiling；
Step 11, it after cooling, is dispensed and is packaged.
In step 1, perilla leaf, dried peppermint leaf Kiwi berry are in parts by weight：
4.5 parts of perilla leaf
15 parts of dried peppermint leaf
51 parts of Kiwi berry.
In step 2, the weight of the pure water of addition is 37 times of the juice weight squeezed.
In step 4, the temperature of immersion is 15 DEG C, soaking time 25h.
In step 6, the weight ratio of egg white and broad bean is 1:21.
In step 7, kiwi-fruit juice, mealy potato, salt, kiwi berry mud are in parts by weight：
14 parts of kiwi-fruit juice
21 parts of mealy potato
4 parts of salt
41 parts of kiwi berry mud.
In step 8, the weight ratio of kiwi berry mud and broad bean is 1:7.
Claims (9)
1. a kind of preparation method of Kiwi berry taste broad bean, it is characterised in that：Include the following steps：
Step 1, kiwi berry mud is produced
Fresh Kiwi berry is chosen, stripping and slicing is removed the peel in cleaning later, and perilla leaf, dried peppermint leaf is then added, stirs into pureed；
Step 2, kiwi-fruit juice is produced
Fresh Kiwi berry is chosen, cleaning removes the peel stripping and slicing, is then placed in juice extractor and squeezes the juice, then into obtained juice later
Pure water is added and obtains kiwi-fruit juice；
Step 3, fresh broad bean is chosen, is cleaned after peeling；
Step 4, broad bean is immersed in kiwi-fruit juice, kiwi-fruit juice floods broad bean；
Step 5, the broad bean after immersion is filtered out, and dried；
Step 6, egg white is placed in container, after stirring is beaten, egg white is mixed with broad bean, stirred in mixing；
Step 7, it takes kiwi-fruit juice and mealy potato to mix, is stirring evenly and then adding into kiwi berry mud, stirred after salt then is added
?；
Step 8, step 6 will be passed through treated that broad bean is put by step 7 treated kiwi berry mud, after being stirred
It pulls out；
Step 9, be put into oil cauldron by the broad bean of step 8 it is fried, it is fried it is ripe after pull oil-control out.
2. a kind of preparation method of Kiwi berry taste broad bean according to claim 1, it is characterised in that：Broad bean after oil-control
Vacuum de-oiling is carried out to be dispensed and be packaged after cooling.
3. a kind of preparation method of Kiwi berry taste broad bean according to claim 1, it is characterised in that：
In step 1, perilla leaf, dried peppermint leaf and Kiwi berry are in parts by weight：
3~5 parts of perilla leaf
12~16 parts of dried peppermint leaf
45~52 parts of Kiwi berry.
4. a kind of preparation method of Kiwi berry taste broad bean according to claim 1, it is characterised in that：In step 2, addition
The weight of pure water is 35~38 times of the juice weight squeezed.
5. a kind of preparation method of Kiwi berry taste broad bean according to claim 1, it is characterised in that：In step 4, immersion
Temperature is 12~16 DEG C, and soaking time is 23~26h.
6. a kind of preparation method of Kiwi berry taste broad bean according to claim 1, it is characterised in that：In step 6, egg white
Weight ratio with broad bean is 1:21~23.
7. a kind of preparation method of Kiwi berry taste broad bean according to claim 1, it is characterised in that：In step 7, Kiwi berry
Juice, mealy potato, salt, kiwi berry mud are in parts by weight：
12~15 parts of kiwi-fruit juice
18~22 parts of mealy potato
3~5 parts of salt
35~42 parts of kiwi berry mud.
8. a kind of preparation method of Kiwi berry taste broad bean according to claim 1, it is characterised in that：In step 8, Kiwi berry
The weight ratio of mud and broad bean is 1:5~8.
9. a kind of preparation method of Kiwi berry taste broad bean according to claim 1, it is characterised in that：It is fried in step 9
When, it is fried by the way of vacuum frying.
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