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Processing technology for white haricot bean

A processing technology, technology of white lentils, applied in food preservation, food preparation, food science, etc., can solve problems such as difficult preservation of white lentils

Inactive Publication Date: 2007-10-24
SHANGHAI NONGJIA BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a processing technology of white lentils, so as to change the current situation that the traditional white lentils are preserved and eaten as dry beans, and overcome the disadvantage that fresh white lentils are not easy to preserve

Method used

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Examples

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Embodiment Construction

[0007] White lentil processing technology of the present invention can adopt following technological process to implement:

[0008] Selection of fresh bean pods → peeling beans → cleaning → steaming → color protection treatment → adding other auxiliary materials (such as pickled melon powder, dried radish, etc.) → anti-corrosion and fresh-keeping treatment → seasoning → weighing and bagging → sterilization, cooling → inspection → boxing storage.

[0009] First of all, carefully select the green bean pods with a maturity of about 80%, no pests and diseases, and no mechanical damage. Peel the shells and take the beans. After cleaning, put them in boiling water and cook for 5 minutes. After taking them out, put them in the color protection solution, soak them for 15 minutes, take them out and add other auxiliary materials. (such as pickled melon powder, dried radish powder, etc.) Sterilize in hot water at ℃ for 10 minutes, put in cold water to cool down, inspect, pack, and store...

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Abstract

The invention relates to a process of producing foodstuff, especially relates to a process of producing vegetable hyacinth bean. The process combines biological technique with traditional processing method, and produces soft package instant food with white hyacinth bean, comprising following steps: shucking white hyacinth bean, washing, boiling, immersing in solution that prepared with ascorbic acid, citrate, sodium citrate, phytic acid ester, adding complex conservative prepared with potassium sorbate and streptococcus lactis. The product is characterized by white color, soft taste, specific flavor and long storing period of more than 180 days.

Description

1. Technical field [0001] The invention relates to a food processing technology, in particular to a vegetable processing technology. 2. Background technology [0002] White lentils, whose scientific name is Lima beans (phaseolus sp.), also known as lentils, jade beans, lentils, etc., are one of the characteristic vegetables in Chongming, Shanghai, with a long history of cultivation. White lentils belong to the leguminous family. Beans are rich in nutrition, rich in protein, fat, dietary fiber and mineral elements. The protein contains a variety of amino acids. Therefore, white lentils are treasures among beans. Favored by domestic and foreign consumers. The United States has formed industrialized cultivation and implemented mechanized processing, but it is mostly used as canned products. The processing and production of white lentil fresh bean soft-packed ready-to-eat products has not been reported at home and abroad. The focus of the fresh bean soft packaging processing ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L3/3454A23L19/00
Inventor 朱忠南叶年玉顾施新邱源
Owner SHANGHAI NONGJIA BREWING
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