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Production of product made of pure natural green soybeans and black soybeans

A technology of black bean products and production process, applied in food preparation, application, food science and other directions, can solve problems such as large quantity and low price

Inactive Publication Date: 2007-08-15
沈金梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the known tofu and dried tofu mostly use soybeans as the main raw material, and the commercially available dried tea or various soybean products added with vegetable juices and pigments are not pure natural colors, because soybeans are larger than green beans and black beans. low price

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0005] Example 1: Select the best green beans and soak them in warm water. It is advisable to use the beans to expand. Use a refiner to grind the soaked beans into pulp, separate the pulp and residue, then boil the separated pure pulp, and use brine point, extruded, and finally baked at 60-80 degrees at room temperature for 3-5 hours. The dried tofu is tasted in a soup made of 38 kinds of precious natural spices, then taken out, vacuum-packed, and autoclaved. Ready to pack.

Embodiment 2

[0006] Example 2: Select good black beans and soak them in warm water. The soaking time depends on the season. It is advisable to expand the beans. Use a refiner to grind the soaked beans into pulp, separate the pulp and slag, and then separate the separated The pure pulp is boiled, soaked in brine, extruded, and finally baked at room temperature 60-80 degrees for 3-5 hours. The dried tofu can be made into five-flavored, spicy, chicken juice and other flavors. Dried tofu, vacuum-packed, autoclaved, and packed into finished products.

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PUM

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Abstract

The invention relates to a subsidiary bean product. It takes natural green mature pea and black soybean as raw material, and produces product through steps of raw material picking, immersing, pulp beating, separating pulp and slag, boiling soybean milk, pointing halide, extruding and shaping, drying and seasoning, vacuum packing, sterilizing at high pressure, and boxing. The invention is characterized in that it adds no hormone and pigment, retains natural taste of green mature pea and black soybean, employs advanced physical disintegration technology and treatment with high- precision super- fine micron, and it is suited to be used as food for outdoors workman.

Description

1. Technical field [0001] The invention relates to a non-staple food bean product, which is a bean product made from pure natural green beans and black beans through refined processing. 2. Background technology [0002] As we all know, soybean is a kind of non-staple food commonly used in our country. It is rich in lecithin, high in protein and low in fat, which is very beneficial to health. At present, the known tofu and dried tofu mostly use soybeans as the main raw material, and the commercially available dried tea or various soybean products added with vegetable juices and pigments are not pure natural colors, because soybeans are larger than green beans and black beans. The price is on the low side. However, with the continuous improvement of people's living standards, the continuous enhancement of health awareness, and the change of consumption concepts, more and more attention has been paid to pure natural, hormone-free green health food. [0003] The present invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 沈金梅
Owner 沈金梅
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