News Center

Soybeans are rich in nutrients, but contain a beany flavor. In order to remove the beany flavor, this article adopts the method of adding chemicals. The preliminary processing process includes: determination of the optimum material-to-water ratio, optimum temperature, and optimum salinity. The soy product has high protein content, is crispy and delicious, and has a suitable fragrance. It is a portable snack food and has great promotion value.

1. Material

(1) Raw materials: Soy beans (or green beans, black beans, red beans), commercially available products.

(2) Accessories: table salt and appropriate amount of star anise, cardamom, cloves, licorice.

2. Process deposition

Soybean raw materials → impurity removal, weighing → deodorization → soaking (50 ℃ water, spice ratio) filtration → washing → drying → stir-frying → finished product.

3. Method

(1) Weigh 50 grams of soybeans, remove impurities, and soak in a ratio of material to water of 1:4, requiring warm water at 50°C. Pick up after 24 hours.

(2) Soak soybeans in 100ml sodium bicarbonate aqueous solution with a concentration of 2%, soak for 30 minutes and then filter, then soak in salt water at 50℃, 6g/200ml, add other auxiliary materials and soak for 7 hours at a constant temperature, then filter Deodorization is completed immediately after delivery.

(3) Rinse the soybeans, dry them, and stir-fry them until they are cooked.

The above wonderful content is the sharing of Spiced bean processing technology by Henan Zhongxing Grain and Oil Machinery Co., Ltd. If you want to know more soybean processing technology, you can contact us at any time.