CN104757437A - Hot candied tomato-flavor broad bean and preparing method thereof - Google Patents

Abstract

A hot candied tomato-flavor broad bean and a preparing method thereof are disclosed. The hot candied tomato-flavor broad bean is prepared from following raw materials by weight: 40-60 parts of tomato, 20-40 parts of cherry, 25-30 parts of hawthorn fruit, 300-320 parts of broad bean, a proper amount of soda water, 8-12 parts of fish glue, 2-3 parts of common aeschynomene stem-xylem, 2-3 parts of plain coreopsis, 2-3 parts of rhizoma atractylodis macrocephalae, 3-4 parts of dried tangerine peel, 3-5 parts of mint, 20-40 parts of yoghourt, 10-20 parts of honey, 30-48 parts of brown sugar, 12-15 parts of maltodextrin and 8-12 parts of a nutrition additive. The hot candied tomato-flavor broad bean is rich in layered taste. An outer layer adopts the tomato, the cherry, the hawthorn fruit, and other nutritive components so as to increase taste and enrich color, and is sour, sweet, cool and refreshing. An inner layer has milk fragrance and is crisp, full in flavour and rich and uniform in nutrition. The hot candied tomato-flavor broad bean is suitable for various populations, and capable of helping digestion and appetizing.

Description

A kind of hot candied tomato flavor broad bean and preparation method thereof

Technical field

The present invention relates to a kind of hot candied tomato flavor broad bean and preparation method thereof, belong to food processing technology field.

Background technology

Broad bean is the beans often eaten in people's daily life, containing the important component calcium, zinc, manganese, phosphatide etc. that regulate broad bean brain and nerve fiber in broad bean, and containing abundant cholelith alkali, has the brain strengthening function strengthening memory.The eating method of common broad bean is a lot, as boiled, frying, fried, peels off seed coat and make cooking or soup after also can soaking; But these eating methods can not meet the growing needs of people, enriching constantly and improving along with people's daily life level, day by day vigorous to the demand of leisure food.For complying with the development trend of this Leisure orchards.The invention provides a kind of convenient and swift, taste enriches, the leisure local flavor broad bean goods of nutrition and health care, has wide market prospects.

Summary of the invention

The object of the present invention is to provide a kind of hot candied tomato flavor broad bean and preparation method thereof, cater to the needs of more consumers.

For achieving the above object, the technical solution used in the present invention is as follows:

A kind of hot candied tomato flavor broad bean, be made up of the raw material of following weight parts:

Tomato 40-60, cherry 20-40, hawthorn 25-30, broad bean 300-320, soda water are appropriate, fish glue 8-12, common aeschynomene stem-xylem 2-3, snow chrysanthemum 2-3, bighead atractylodes rhizome 2-3, dried orange peel 3-4, peppermint 3-5, Yoghourt 20-40, honey 10-20 brown sugar 30-48, maltodextrin 12-15, nourishing additive agent 8-12;

Described nourishing additive agent is made up of the raw material of following weight parts: asparagus 30-50, camellia pollen 5-6, cheese's powder 5-8, cucumber seed powder 4-5, Lilium brownii var viridulum powder 3-5, grape pip powder 5-8, maca powder 3-4, stevioside 8-10, jujube vinegar 10-18, carragheen 4-5, walnut oil 2-4;

Described nourishing additive agent preparation method be: a, asparagus is removed root and aging part, the water put into containing 1-2% citric acid embathes 10-15 minute, pull out and drain rear freeze-drying, put into jujube vinegar and infiltrate 20-30 minute, at 50-60 DEG C, steam pickle receives dry, slurry worn into by glue, obtains asparagus slurry; B, by camellia pollen, cucumber seed powder, Lilium brownii var viridulum powder, grape pip powder, maca powder mixing, entering pot stir-fries out after perfume (or spice), add 3-5 times of water, be heated to micro-boiling, add stevioside, carragheen stirs, boiling in a covered pot over a slow fire at 80-90 DEG C stewes to dense thick, cooling condenses into glue, then slurry worn into by glue, starches with asparagus, walnut oil stirs, through extrude expanded after ultramicro grinding, to obtain final product.

The preparation method of described hot candied tomato flavor broad bean, comprises the following steps:

(1), by common aeschynomene stem-xylem, snow chrysanthemum, the bighead atractylodes rhizome, dried orange peel, peppermint co-grinding, add broad bean weight portion 2-3 soak by water doubly to the 10-15 minute that boils, add containing skin broad bean, stewing 20-30 minute processed, pulls broad bean out and puts into soda water cold soaking after 10-15 minute, removes skin of beancurd, smoke drying, stand-by;

(2), by fish glue, the solution put into containing 1-2% citric acid soaks 20-30 minute, pull out and drain, adding 8-10 times of water boils soft rotten, make plastic, add Yoghourt, nourishing additive agent, maltodextrin stir, add oven dry broad bean, water proof heats, repeatedly stirring, it is dry to receive to juice, obtains milk broad bean;

(3), by tomato, cherry, hawthorn process to obtain pulp respectively, mix after freezing crushing, water proof is stewing to be stewed to soft cunning, adds honey and makes into thick shape, obtain honeydew pulp;

(4), by brown sugar enter pot, add after suitable quantity of water dissolves, heating slow fire boils pulping, adds honeydew pulp and makes into malt sugar shape fast, milk broad bean is evenly stained with painting malt sugar, smoke crystallization and get final product.

Beneficial effect of the present invention:

The hot candied tomato flavor broad bean that the present invention obtains, be rich in level mouthfeel, the nutritional labelings such as outer employing tomato, cherry, hawthorn, increase mouthfeel, enrich color and luster, entrance is sour-sweet refrigerant, and internal layer milk is crisp, and local flavor is pure, evenly nutritious, be applicable to various crowd to eat, can help digest, improve a poor appetite.

Detailed description of the invention

A kind of hot candied tomato flavor broad bean, be made up of the raw material of following weight (jin):

Tomato 60, cherry 40, hawthorn 30, broad bean 320, soda water are appropriate, fish glue 12, common aeschynomene stem-xylem 3, snow chrysanthemum 3, the bighead atractylodes rhizome 3, dried orange peel 4, peppermint 5, Yoghourt 40, honey 20, brown sugar 48, maltodextrin 15, nourishing additive agent 12;

Described nourishing additive agent is made up of the raw material of following weight (jin): asparagus 50, camellia pollen 6, cheese's powder 8, cucumber seed powder 5, Lilium brownii var viridulum powder 5, grape pip powder 6, maca powder 4, stevioside 10, jujube vinegar 18, carragheen 4, walnut oil 4;

Described nourishing additive agent preparation method be: a, asparagus is removed root and aging part, the water put into containing 2% citric acid embathes 15 minutes, pulls out and drains rear freeze-drying, put into jujube vinegar and infiltrate 30 minutes, at 60 DEG C, steam pickle receives dry, and slurry worn into by glue, obtains asparagus slurry; B, by camellia pollen, cucumber seed powder, Lilium brownii var viridulum powder, grape pip powder, maca powder mixing, entering pot stir-fries out after perfume (or spice), add 5 times of water, be heated to micro-boiling, add stevioside, carragheen stirs, boiling in a covered pot over a slow fire at 90 DEG C stewes to dense thick, cooling condenses into glue, then slurry worn into by glue, starches with asparagus, walnut oil stirs, through extrude expanded after ultramicro grinding, to obtain final product.

The preparation method of described hot candied tomato flavor broad bean, comprises the following steps:

(1), by common aeschynomene stem-xylem, snow chrysanthemum, the bighead atractylodes rhizome, dried orange peel, peppermint co-grinding, the soak by water adding broad bean weight portion 3 times, to boiling 15 minutes, adds containing skin broad bean, stewing system 30 minutes, pulls broad bean out and puts into soda water cold soaking after 15 minutes, removes skin of beancurd, smoke drying, stand-by;

(2) solution, by fish glue put into containing 2% citric acid soaks 30 minutes, pulls out and drains, add 10 times of water and boil soft rotten, make plastic, add Yoghourt, nourishing additive agent, maltodextrin stir, add oven dry broad bean, water proof heats, and repeatedly stirring, it is dry to receive to juice, obtains milk broad bean;

(3), by tomato, cherry, hawthorn process to obtain pulp respectively, mix after freezing crushing, water proof is stewing to be stewed to soft cunning, adds honey and makes into thick shape, obtain honeydew pulp;

(4), by brown sugar enter pot, add after suitable quantity of water dissolves, heating slow fire boils pulping, adds honeydew pulp and makes into malt sugar shape fast, milk broad bean is evenly stained with painting malt sugar, smoke crystallization and get final product.

Claims (2)

1. a hot candied tomato flavor broad bean, it is characterized in that being made up of the raw material of following weight parts:

Tomato 40-60, cherry 20-40, hawthorn 25-30, broad bean 300-320, soda water are appropriate, fish glue 8-12, common aeschynomene stem-xylem 2-3, snow chrysanthemum 2-3, bighead atractylodes rhizome 2-3, dried orange peel 3-4, peppermint 3-5, Yoghourt 20-40, honey 10-20 brown sugar 30-48, maltodextrin 12-15, nourishing additive agent 8-12;

Described nourishing additive agent is made up of the raw material of following weight parts: asparagus 30-50, camellia pollen 5-6, cheese's powder 5-8, cucumber seed powder 4-5, Lilium brownii var viridulum powder 3-5, grape pip powder 5-8, maca powder 3-4, stevioside 8-10, jujube vinegar 10-18, carragheen 4-5, walnut oil 2-4;

Described nourishing additive agent preparation method be: a, asparagus is removed root and aging part, the water put into containing 1-2% citric acid embathes 10-15 minute, pull out and drain rear freeze-drying, put into jujube vinegar and infiltrate 20-30 minute, at 50-60 DEG C, steam pickle receives dry, slurry worn into by glue, obtains asparagus slurry; B, by camellia pollen, cucumber seed powder, Lilium brownii var viridulum powder, grape pip powder, maca powder mixing, entering pot stir-fries out after perfume (or spice), add 3-5 times of water, be heated to micro-boiling, add stevioside, carragheen stirs, boiling in a covered pot over a slow fire at 80-90 DEG C stewes to dense thick, cooling condenses into glue, then slurry worn into by glue, starches with asparagus, walnut oil stirs, through extrude expanded after ultramicro grinding, to obtain final product.

2. a preparation method for hot candied tomato flavor broad bean as claimed in claim 1, is characterized in that comprising the following steps:

(1), by common aeschynomene stem-xylem, snow chrysanthemum, the bighead atractylodes rhizome, dried orange peel, peppermint co-grinding, add broad bean weight portion 2-3 soak by water doubly to the 10-15 minute that boils, add containing skin broad bean, stewing 20-30 minute processed, pulls broad bean out and puts into soda water cold soaking after 10-15 minute, removes skin of beancurd, smoke drying, stand-by;

(2), by fish glue, the solution put into containing 1-2% citric acid soaks 20-30 minute, pull out and drain, adding 8-10 times of water boils soft rotten, make plastic, add Yoghourt, nourishing additive agent, maltodextrin stir, add oven dry broad bean, water proof heats, repeatedly stirring, it is dry to receive to juice, obtains milk broad bean;

(3), by tomato, cherry, hawthorn process to obtain pulp respectively, mix after freezing crushing, water proof is stewing to be stewed to soft cunning, adds honey and makes into thick shape, obtain honeydew pulp;

(4), by brown sugar enter pot, add after suitable quantity of water dissolves, heating slow fire boils pulping, adds honeydew pulp and makes into malt sugar shape fast, milk broad bean is evenly stained with painting malt sugar, smoke crystallization and get final product.