Preparation method of crisp soybeans

The invention relates to the technical field of soybean treatment, in particular to a preparation method of crisp soybeans. Through soybean soaking treatment and cold storage treatment, in the soakingcourse of the soybeans, water can permeate into the inner parts of the soybeans, and through the cold storage course, water on the cuticle of the soybeans can be quickly dried, the cuticle structurecan be dried and hardened, the internal water ratio of the soybeans is high, and the soybeans can be soft; through combination with quick high-temperature stir-frying, the cuticle structure of the soybeans becomes crisp and frangible; internal water evaporates outwards, and in the soybeans, compact gaps are formed from inside to outside; and finally, through deep-frying treatment with edible oil,the inside and outside crisp degree of the soybeans can be increased, and the mouth feel of the soybeans can be improved. 本发明涉及黄豆处理技术领域，尤其是种酥脆黄豆制备方法，经过黄豆浸泡、冷藏处理，使得黄豆在浸泡过程中，水分渗透入黄豆内部，并经过冷藏过程，使得黄豆表皮水分快速干燥，表皮结构发生干燥硬化，而黄豆内部含水率较高，使得