Method for processing of spiced dried nut-bean foods with tender bunge pricklyash shoot leaves

• Main Author: WANG GUOYAN
• Format: Patent
• Language: Chinese; English
• Published: 15.05.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a method for processing of spiced dried nut-bean foods with tender bunge pricklyash shoot leaves. The tender bunge pricklyash shoot leaves in a senescent stage are used to be processed with various crop products to produce a variety of spiced dried nut-bean foods with a spicy-crispy-sweet taste. The method for processing of the spiced dried nut-bean foods with the tender bunge pricklyash shoot leaves comprises the four steps of raw material procurement, raw material processing, thorough cooking and dehydrating of spiced dried nut-beans, and drying and packaging. Different types of the spiced dried nut-bean foods can be processed with the tender bunge pricklyash shoot leaves correspondingly, and the spiced dried nut-bean foods are crispy and sweet in taste and rich in nutrients and has the functions of body care and health care. The market is broad, and after large-scale production is carried out, the efficiency increment of enterprises and the income increasement of farmers can be impr