Method for salting bean food

A technology for beans and food, applied in the fields of food preparation, food science, application, etc., can solve the problems of destroying the nutritional structure of beans, increasing the difficulty of processing, and complex product technology, and achieving low cost, controllable parameters, and simple technology. Effect

Inactive Publication Date: 2009-04-22
丁淑英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, traditional pickling methods are used more often, and generally require a certain temperature, microbial environment and long pickling time, which makes the pickled products complicated in technology, high in cost, and increases the difficulty of processing. Better, but may destroy the rich nutritional structure of beans

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: a kind of pickling method of bean food, it is characterized in that: main raw material selects black soybean, and its formula ratio is black soybean 30%, ginger 6%, garlic clove 3%, red pepper 3%, salt 4%, soy sauce 40% %, rock sugar 6%, oil 4%, monosodium glutamate 2%, pepper 1%, star anise 1%.

[0028] The pickling method of a kind of bean food is characterized in that the process method is:

[0029] 1. Screening of raw materials: Select black beans that are fully mature, full and uniform in size, free from insect infestation, mildew and deterioration, and have a certain degree of freshness.

[0030] 2. Washing: Wash off the sand and impurities mixed in the black beans with enough water.

[0031] 3. Soaking: Soak the black beans in clear water with iodized salt for 4 hours, wash them and put them in a pot, preferably at 95°C, and steam them until cooked.

[0032] 4. Drying: Take out the steamed black beans and dry them to remove surface moisture.

[0...

Embodiment 2

[0037] Embodiment 2: a kind of pickling method of bean food, it is characterized in that: main raw material is soybean, black soybean, auxiliary material is salt, rock sugar, soy sauce, oil, Chinese prickly ash, monosodium glutamate, and its formula ratio is soybean 15%, black soybean 15% , salt 5%, rock sugar 5%, soy sauce 50%, oil 6%, monosodium glutamate 2%, pepper 2%.

[0038] The pickling method of a kind of bean food is characterized in that the process method is:

[0039] 1. Screening of raw materials: Select soybeans and black soybeans that are fully mature, full and uniform in size, free from insect infestation, mildew and deterioration, and mixed with a certain degree of freshness.

[0040] 2. Washing: Wash off the sand, impurities, etc. mixed in the beans with enough water.

[0041] 3. Soaking: Put soybeans and black beans in clear water and add refined iodine salt to soak for 3 hours. After washing, put them in a pot and steam them at 90°C.

[0042] 4. Drying: Ta...

Embodiment 3

[0046] Embodiment 3: a kind of pickling method of bean food, it is characterized in that: main raw material is: young soybean pod, auxiliary material is ginger, garlic clove, red pepper, salt, soy sauce, rock sugar, oil, monosodium glutamate, Chinese prickly ash, star anise. The formula ratio is 30% soybean pods, 6% ginger, 3% garlic cloves, 3% red pepper, 4% salt, 40% soy sauce, 6% rock sugar, 4% oil, 2% monosodium glutamate, 1% pepper, and 1% star anise .

[0047] The pickling method of a kind of bean food is characterized in that the process method is:

[0048] 1. Screening of raw materials: Select fresh young soybean pods that are ripe and plump, free from insect damage, mildew and deterioration.

[0049] 2. Washing: Wash off the impurities, dust, etc. mixed in the young soybean pods with enough water.

[0050] 3. Soaking: Wash the tender soybean pods and put them in a pot to steam them at 90°C.

[0051] 4. Drying: Take out the steamed young soybean pods and dry them to...

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PUM

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Abstract

The invention relates to a method for pickling bean food. The method is characterized in that a main raw material is seeds or soft pods of a leguminous plant and comprises any one or a mixture of more than two of soybean, black bean, horsebean, pea, red bean, mung bean, cowpea and kidney bean; an auxiliary material comprises a composition of ginger, garlic clove, chili, salt, sauce, sugar candy, edible oil, gourmet powder, pepper and aniseed; and the main raw material and the auxiliary material are subjected to screening, cleaning, soaking, pickling, packaging and other processes to prepare the bean food. The bean food pickled through the technical proposal has a simple process, low cost, controllable parameters, full nutritious compositions, and fresh and savory mouthfeel, has the functions of reducing cholesterol, softening blood vessel, nourishing skin and deferring senility, and in particular has great benefits on hypertension, heat disease, liver sclerosis and arteriosclerosis and other senile diseases. The technical proposal can be widely suitable for the pickling of various bean foods.

Description

Technical field [0001] The invention relates to the technical field of food production, in particular to a pickling method of bean food. Background technique [0002] At present, soybean products have been widely developed and applied as food and industrial raw materials. There are many types of processing methods for soy foods, which can be classified into seven types based on the existing technology of market products: pulp, baked, protein aggregated, fermented, germinated, pickled and powdered. . Among them, traditional pickling methods are used more often, and generally require a certain temperature, microbial environment and long pickling time, which makes the pickled products complicated in technology, high in cost, and increases the difficulty of processing. It is better, but it may destroy the rich nutritional structure of beans itself. [0003] The grains or tender pods of the bean food of the present invention are a class of leguminous plants for consumption, su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 丁淑英房美玲
Owner 丁淑英
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