CN110859279A - Preparation method of flavored fried broad beans - Google Patents
Preparation method of flavored fried broad beans Download PDFInfo
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- CN110859279A CN110859279A CN201911029934.7A CN201911029934A CN110859279A CN 110859279 A CN110859279 A CN 110859279A CN 201911029934 A CN201911029934 A CN 201911029934A CN 110859279 A CN110859279 A CN 110859279A
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- broad beans
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- 235000010749 Vicia faba Nutrition 0.000 title claims abstract description 113
- 240000006677 Vicia faba Species 0.000 title claims abstract description 113
- 235000002098 Vicia faba var. major Nutrition 0.000 title claims abstract description 113
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 238000002791 soaking Methods 0.000 claims abstract description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 6
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 6
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 235000011477 liquorice Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 239000012266 salt solution Substances 0.000 claims 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 4
- 235000019483 Peanut oil Nutrition 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000000312 peanut oil Substances 0.000 description 3
- 235000020238 sunflower seed Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000723347 Cinnamomum Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 201000001883 cholelithiasis Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a preparation method of flavored fried broad beans, which comprises the steps of selecting broad beans with consistent size and color, washing the broad beans with water, and soaking the washed broad beans in the water; cutting the soaked broad beans, then putting the broad beans into a proper amount of salt water for soaking for 2-3 hours, fishing out and draining for later use; boiling the broad bean with the cut skin, 2-5 parts of white granulated sugar, 1-2 parts of citric acid, 1-5 parts of liquorice, 3-5 parts of orange peel, 5-8 parts of cassia bark and 0.5-1.5 parts of fennel in high-temperature water; obtaining water-boiled broad beans, and soaking the water-boiled broad beans in normal-temperature vegetable oil to obtain oil-immersed broad beans; and baking the oil-immersed broad beans to obtain the flavor fried broad beans. The preparation method of the flavored fried broad beans provided by the invention is simple in process, the nutrient substances in the broad beans can be reserved to a great extent, and the prepared flavored fried broad beans are rich in nutrition, fragrant and crisp, are matched with various flavors of seasoning accessories and have good mouthfeel.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of flavored fried broad beans.
Background
The broad beans are rich in nutrient components such as calcium, zinc, manganese and the like, and the nutrient components are helpful for regulating brain and nervous tissues. In addition, broad beans are rich in cholelithiasis, and can improve memory and strengthen brain. The broad beans contain a small amount of calcium, so that the broad beans are very suitable for teenagers to eat and are beneficial to the development of bones of bodies. The broad beans are rich in protein and free of cholesterol, and can provide abundant nutrition for human bodies without causing the risk of cardiovascular diseases. Vitamin C in fava beans helps to relieve arteriosclerosis. The broad bean peel contains abundant cellulose, so that the gastrointestinal peristalsis is promoted, and the constipation is prevented.
The traditional leisure food with broad beans as the raw material has the problems of insufficient crispness and single taste.
Disclosure of Invention
In order to solve the technical problems of insufficient crispness and single taste of the broad beans on the current market, the invention provides the preparation method of the flavored fried broad beans, the process is simple, the nutrient substances in the broad beans can be reserved to a great extent, and the prepared broad beans are rich in nutrition, fragrant and crisp, are matched with various tastes of seasoning accessories and have good taste.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a preparation method of the flavored fried broad beans comprises the following steps:
step S1, selecting broad beans with consistent size and color, washing the broad beans with water, and soaking the washed broad beans in the water;
step S2, performing incision treatment on the soaked broad beans, then putting the broad beans into a proper amount of salt water for soaking for 2-3 hours, taking out the broad beans and draining the broad beans for later use;
step S3, boiling the split broad beans, 2-5 parts of white granulated sugar, 1-2 parts of citric acid, 1-5 parts of liquorice, 3-5 parts of orange peel, 5-8 parts of cinnamon and 0.5-1.5 parts of fennel in water according to parts by weight to obtain boiled broad beans;
step S4, soaking the water-boiled broad beans in normal-temperature vegetable oil to obtain oil-immersed broad beans;
and step S5, baking the oil-immersed broad beans to obtain the flavor fried broad beans.
Preferably, in the step S1, the weight of the water for soaking is 0.6 to 0.8 times of the weight of the broad beans, and the water temperature is 22 to 28 ℃.
Preferably, in the step S2, the saline solution is 0.2 to 0.5 mass%, and the weight of the saline solution is 0.5 to 0.7 times of that of the broad beans.
Preferably, the water temperature for boiling the beans in the step S3 is 105-110 ℃, and the time for boiling the beans is 30-45 minutes.
Preferably, in the step S4, the frying temperature is 100-110 ℃, and the frying time is 10-12 minutes.
Compared with the prior art, the invention has the beneficial effects that: the preparation method of the flavored fried broad beans provided by the invention is simple in process, the nutrient substances in the broad beans can be reserved to a great extent, and the prepared broad beans are rich in nutrition, fragrant and crisp, are matched with various flavors of seasoning accessories and have good mouthfeel.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, embodiments adopted to implement the present invention will be described below. It is to be understood that other embodiments may be utilized and structural and functional modifications may be made to the embodiments described herein without departing from the scope and spirit of the present invention.
Example one
The preparation method of the flavored fried broad beans is characterized by comprising the following steps:
step S1, selecting broad beans with consistent size and color, washing the broad beans with water, and soaking the washed broad beans in the water;
specifically, the weight of water for soaking is 0.6 times of that of the broad beans, and the water temperature is 24 ℃.
Step S2, performing incision treatment on the soaked broad beans, then putting the broad beans into a proper amount of salt water for soaking for 2 hours, fishing out and draining for later use;
specifically, the mass fraction of the saline solution is 0.3%, and the weight of the saline solution is 0.6 times of that of the broad beans.
Step S3, boiling the split broad beans, 3 parts of white granulated sugar, 1 part of citric acid, 3 parts of liquorice, 3 parts of orange peel, 5 parts of cassia bark and 1 part of fennel in water according to parts by weight to obtain boiled broad beans;
specifically, in the step S3, the water temperature for boiling the beans is 105 ℃, and the bean boiling time is 30 minutes.
Step S4, soaking the water-boiled broad beans in normal-temperature vegetable oil to obtain oil-immersed broad beans;
specifically, the vegetable oil is rapeseed oil, peanut oil or sunflower seed oil.
Step S5, baking the oil-immersed broad beans to obtain flavor fried broad beans;
specifically, in step S4, the frying temperature is 100 ℃, and the frying time is 11 minutes.
Example two
The preparation method of the flavored fried broad beans is characterized by comprising the following steps:
step S1, selecting broad beans with consistent size and color, washing the broad beans with water, and soaking the washed broad beans in the water;
specifically, the weight of water for soaking is 0.7 times of that of the broad beans, and the water temperature is 25 ℃.
Step S2, performing incision treatment on the soaked broad beans, then putting the broad beans into a proper amount of salt water for soaking for 2.5 hours, taking out the broad beans and draining the broad beans for later use;
specifically, the mass fraction of the saline solution is 0.2%, and the weight of the saline solution is 0.7 times of that of the broad beans.
Step S3, boiling the split broad beans, 5 parts of white granulated sugar, 2 parts of citric acid, 3 parts of liquorice, 4 parts of orange peel, 6 parts of cassia bark and 0.5 part of fennel in water according to parts by weight to obtain boiled broad beans;
specifically, in the step S3, the water temperature for boiling the beans is 106 ℃, and the bean boiling time is 32 minutes.
Step S4, soaking the water-boiled broad beans in normal-temperature vegetable oil to obtain oil-immersed broad beans;
specifically, the vegetable oil is rapeseed oil, peanut oil or sunflower seed oil.
Step S5, baking the oil-immersed broad beans to obtain flavor fried broad beans;
specifically, in step S4, the frying temperature is 105 ℃, and the frying time is 10 minutes.
EXAMPLE III
The preparation method of the flavored fried broad beans is characterized by comprising the following steps:
step S1, selecting broad beans with consistent size and color, washing the broad beans with water, and soaking the washed broad beans in the water;
specifically, the weight of water for soaking is 0.8 time of that of the broad beans, and the water temperature is 22 ℃.
Step S2, performing incision treatment on the soaked broad beans, then putting the broad beans into a proper amount of salt water for soaking for 3 hours, fishing out and draining for later use;
specifically, the mass fraction of the saline solution is 0.5%, and the weight of the saline solution is 0.5 times of that of the broad beans.
Step S3, boiling the split broad beans, 5 parts of white granulated sugar, 2 parts of citric acid, 3 parts of liquorice, 4 parts of orange peel, 5 parts of cassia bark and 1.5 parts of fennel in water according to parts by weight to obtain water-boiled broad beans;
specifically, in the step S3, the water temperature for boiling the beans is 110 ℃, and the bean boiling time is 30 minutes.
Step S4, soaking the water-boiled broad beans in normal-temperature vegetable oil to obtain oil-immersed broad beans;
specifically, the vegetable oil is rapeseed oil, peanut oil or sunflower seed oil.
Step S5, baking the oil-immersed broad beans to obtain flavor fried broad beans;
specifically, in step S4, the frying temperature is 110 ℃, and the frying time is 10 minutes.
While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the spirit and scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.
Claims (5)
1. The preparation method of the flavored fried broad beans is characterized by comprising the following steps:
step S1, selecting broad beans with consistent size and color, washing the broad beans with water, and soaking the washed broad beans in the water;
step S2, performing incision treatment on the soaked broad beans, then putting the broad beans into a proper amount of salt water for soaking for 2-3 hours, taking out the broad beans and draining the broad beans for later use;
step S3, boiling the split broad beans, 2-5 parts of white granulated sugar, 1-2 parts of citric acid, 1-5 parts of liquorice, 3-5 parts of orange peel, 5-8 parts of cinnamon and 0.5-1.5 parts of fennel in water according to parts by weight to obtain boiled broad beans;
step S4, soaking the water-boiled broad beans in normal-temperature vegetable oil to obtain oil-immersed broad beans;
and step S5, baking the oil-immersed broad beans to obtain the flavor fried broad beans.
2. The method for preparing the flavored fried broad beans according to claim 1, wherein in the step S1, the weight of water for soaking is 0.6-0.8 times of that of the broad beans, and the water temperature is 22-28 ℃.
3. The method for preparing the flavored fried broad beans according to claim 2, wherein in the step S2, the mass fraction of the salt solution is 0.2-0.5%, and the weight of the salt solution is 0.5-0.7 times of that of the broad beans.
4. The method for preparing the flavored fried broad beans according to claim 1, wherein the bean boiling water temperature of the step S3 is 105-110 ℃, and the bean boiling time is 30-45 minutes.
5. The preparation method of the flavored fried broad beans according to claim 4, wherein the frying temperature in the step S4 is 100-110 ℃, and the frying time is 10-12 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911029934.7A CN110859279A (en) | 2019-10-25 | 2019-10-25 | Preparation method of flavored fried broad beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911029934.7A CN110859279A (en) | 2019-10-25 | 2019-10-25 | Preparation method of flavored fried broad beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110859279A true CN110859279A (en) | 2020-03-06 |
Family
ID=69654704
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911029934.7A Withdrawn CN110859279A (en) | 2019-10-25 | 2019-10-25 | Preparation method of flavored fried broad beans |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110859279A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113712156A (en) * | 2021-08-13 | 2021-11-30 | 江苏嘉安食品有限公司 | Preparation method of crispy broad beans |
-
2019
- 2019-10-25 CN CN201911029934.7A patent/CN110859279A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113712156A (en) * | 2021-08-13 | 2021-11-30 | 江苏嘉安食品有限公司 | Preparation method of crispy broad beans |
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Application publication date: 20200306 |
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