What is Tomato Paste?
Product introduction：
The color of canned broad bean soup is bright red. The soup is less stratified and becomes a thick fluid with good fluidity, moderate acidity and good taste. The content has the fragrance of broad beans, the beans with the skin is granulated, there is a small amount of starch precipitation, the cracked beans and discolored beans are less, the color is brown and yellow, and the taste is pure.
What is application of Broad Beans?
Broad beans are very versatile, edible, fattening, feeding, and mainly edible.
Fresh broad beans can be cooked and eaten, or processed into broad bean products.
Broad bean products refer to the broad bean as the main raw material, through a series of specific processing or refining and extraction products, they also have the corresponding rich nutritional value of broad bean, some broad bean products even more comprehensive nutritional composition than broad bean itself.
Traditional broad bean products generally include non-fermented bean products and fermented bean products. There are various kinds of non-fermented soybean products, such as spiced beans, cold powder, powder peel, bean paste and so on. Fermented bean products generally include bean paste, spicy douban sauce, soy sauce, sweet flour sauce and other condiments, such as Sichuan Pixian Douban.
What is the nutritive value of Broad bean?
Broad bean does not contain animal protein cholesterol, only contain bean sterol, can reduce human serum cholesterol, has the role of preventing cerebral haemorrhage and arteriosclerosis and other diseases, is the best nutrition health food for diabetic people.
At the same time, broad bean is also a crop with the same origin as medicine and food. The seeds contain coumarin, alkaloids and other physiological active substances, which have a variety of pharmacological effects such as clearing heat and detoxifying and anti-inflammatory.
How is Broad bean used in food industry?
Food processing is the main form of broad bean processing. The traditional method is to remove tannin, phytocoagulin, trypsin inhibitor, β-glycoside and other anti-nutritional components as well as inedible parts such as seed skin, so as to improve the edible quality of broad bean, improve convenience and expand production scale. Through industrial technology, broad beans can be made into flavored food, such as adding fennel, salt, monosodium glutamate, star anise and other different seasoning cooking, adding safe and stable protective liquid, can be made into a variety of brined broad beans; After the broad bean is puffed, add salt and so on to make a crisp and delicious leisure puffed food. Broad bean starch can be separated by soaking, grinding, precipitation and other technological processes, and the waste material after separating starch can be comprehensively utilized, such as the slurry water can extract calcium and magnesium phytate and a variety of proteins, proteins can be hydrolyzed by acid to extract amino acids, and the slurry water can also be used for large-scale cultivation of beneficial algae and microorganisms. In addition, soybean residue can be used in soy sauce, liquor brewing.
