阅读说明：本技术 一种复合型口味蚕豆的制作方法 (Method for making broad beans with compound flavor ) 是由 吴名卒 于 2020-09-01 设计创作，主要内容包括：本发明公开了一种复合型口味蚕豆的制作方法,原材料为：蚕豆500～600份、花生粉100～120份、荞面粉200～250份、纯净水400～500份、椒盐20～25份。主要制作步骤如下：将称重好的花生粉和荞面粉混合,加入调料搅拌均匀,加入水调成糊状备用；蚕豆去除杂质,浸泡1d以上,并进行开口处理,放入冰箱冷冻2h；将冷冻好的蚕豆放入调好的糊状物中,保证包裹均匀,严格按照油炸温度和时间油炸,得到荞麦花生复合型口味蚕豆。本方法制得的蚕豆,色泽金黄,面糊包裹均匀,口感酥脆,咀嚼浓香,口味浓厚,质地酥松,咸淡可口,是休闲食品的上佳选择。(The invention discloses a method for preparing broad beans with compound flavor, which comprises the following raw materials: 500-600 parts of broad beans, 100-120 parts of peanut powder, 200-250 parts of buckwheat flour, 400-500 parts of purified water and 20-25 parts of spiced salt. The method mainly comprises the following steps: mixing the weighed peanut powder and buckwheat flour, adding seasonings, uniformly stirring, adding water, and blending into paste for later use; removing impurities from broad beans, soaking for more than 1d, opening, and freezing for 2h in a refrigerator; and (3) putting the frozen broad beans into the mixed paste, ensuring that the broad beans are uniformly wrapped, and frying at the frying temperature and time strictly to obtain the broad beans with the buckwheat and peanut compound flavor. The broad beans prepared by the method are golden in color, uniform in batter wrapping, crisp in taste, thick and fragrant in chewing, thick in taste, loose in texture, salty and delicious, and are a top choice for leisure food.)

1. The manufacturing method of the broad bean with the composite flavor is characterized in that raw materials comprise 500-600 parts of the broad bean, 100-120 parts of peanut powder, 200-250 parts of buckwheat flour, 400-500 parts of purified water and 20-25 parts of spiced salt.

2. The method for manufacturing the broad beans with the compound flavor according to claim 1, which is characterized by comprising the following specific steps:

(1) weighing a certain amount of peanut powder and buckwheat powder, uniformly mixing, adding spiced salt, and uniformly mixing again;

(2) adding a small amount of water into the composite powder, fully mixing, and adding sufficient water to dissolve into paste for later use;

(3) removing defective products from the selected broad beans, soaking the broad beans in warm water for more than 1d, then carrying out opening treatment, and then putting the broad beans into a refrigerator for freezing for 2 h;

(4) taking out the frozen broad beans, pouring the frozen broad beans into the paste, and fully wrapping each broad bean with the paste;

(5) setting the temperature in the fryer to 165 ℃, pouring the broad beans wrapped with the paste into an oil pan for frying for 6 min;

(6) naturally cooling the fried broad beans, sealing and packaging, and drying in the shade for storage.

3. The method for preparing broad beans with compound taste according to claim 1, wherein the mixed taste paste is prepared by mixing peanut flour and buckwheat flour in a ratio of 1:2.

4. The method for preparing the broad beans with the compound taste according to claim 1, wherein a proper amount of spiced salt is added in the preparation of the paste, so that the taste is richer and multilayered.

5. The method for preparing the broad beans with the compound flavor according to claim 1, wherein the broad beans serving as raw materials are screened for multiple times, soaked in warm water for more than 1 day, subjected to opening treatment, and then frozen in a refrigerator for 2 hours.

6. The method for preparing the broad beans with the compound flavor as claimed in claim 1, wherein the temperature in a frying pot is set to 165 ℃ and the frying time is 6 min.

7. The method for preparing the broad beans with the compound flavor according to claim 1, wherein the broad beans prepared by the method are golden in color, uniform in batter coating, crisp in taste, thick and fragrant in chewing, thick in flavor, loose in texture, salty and delicious, and are a top choice of leisure food.

Technical Field

The invention belongs to the field of food development, and particularly relates to a method for manufacturing broad beans with compound flavor.

Background

Peanut is one of the most common nuts in daily life, and the peanut fruit also contains fat, sugar, vitamin A, vitamin B6, vitamin E, vitamin K, mineral calcium, phosphorus, iron and other nutrient components, contains 8 amino acids and unsaturated fatty acids required by human body, and contains lecithin, choline, carotene, crude fiber and other substances. The peanut contains choline and lecithin which are less in common coarse cereals, can promote metabolism of a human body, enhance memory, benefit intelligence, resist aging and prolong life.

Broad beans are the third most important winter food bean crop in the world. The broad beans have high nutritive value, and the protein content of the broad beans is 25-35%. Broad beans are also rich in sugars, minerals, vitamins, calcium and iron. In addition, as nitrogen fixation crops, broad beans can convert molecular nitrogen in the nature into nitrogen compounds, and the nitrogen content of soil is increased.

The buckwheat can be herbaceous plants growing in two seasons and one year. Buckwheat has a very low gluten content and the major protein is globulin. The semen Fagopyri Esculenti contains essential amino acids with high content of lysine and low content of methionine, and the amino acid pattern can be complementary with that of main grains (such as semen Tritici Aestivi, semen Maydis, and rice with low content of lysine). The carbohydrates of buckwheat are mainly starch. Because the grains are fine, the product is easy to cook, digest and process compared with other cereals. Buckwheat contains rich dietary fiber, and the content of the dietary fiber is 10 times of that of common refined rice; the buckwheat contains more trace elements such as iron, manganese, zinc and the like than common grains. B vitamins, vitamin E, chromium, phosphorus, calcium, ferrum, lysine, amino acid, fatty acid, linoleic acid, nicotinic acid and rutin.

The broad beans, the peanuts and the buckwheat are rich in various nutritional ingredients and are beneficial to the digestion and absorption of human bodies. The method explores the optimal production process of the peanut buckwheat beans and provides scientific basis for the industrial production and popularization of the peanut buckwheat beans.

Disclosure of Invention

The present invention is directed to a method for producing broad beans with composite flavor, which can solve the above problems involved in the prior art.

The purpose of the invention can be realized by the following technical scheme:

the raw materials comprise 500-600 parts of broad beans, 100-120 parts of peanut powder, 200-250 parts of buckwheat flour, 400-500 parts of purified water and 20-25 parts of spiced salt.

(1) Weighing a certain amount of peanut powder and buckwheat powder, uniformly mixing, adding spiced salt, and uniformly mixing again;

(2) adding a small amount of water into the composite powder, fully mixing, and adding sufficient water to dissolve into paste for later use;

(3) removing defective products from the selected broad beans, soaking the broad beans in warm water for more than 1d, then carrying out opening treatment, and then putting the broad beans into a refrigerator for freezing for 2 h;

(4) taking out the frozen broad beans, pouring the frozen broad beans into the paste, and fully wrapping each broad bean with the paste;

(5) setting the temperature in the fryer to 165 ℃, pouring the broad beans wrapped with the paste into an oil pan for frying for 6 min;

(6) naturally cooling the fried broad beans, sealing and packaging, and drying in the shade for storage.

The invention has the beneficial effects that: the broad beans prepared by the method are golden in color, uniform in batter wrapping, crisp in taste, thick and fragrant in chewing, thick in taste, loose in texture, and delicious in saline taste, are a good choice of leisure food, and provide scientific basis for industrial production and popularization of peanut and buckwheat flour beans.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.