Preparation method of instant seasoning bud seedling dishes

A manufacturing method and technology of sprouts, applied in food preparation, food science, application, etc., can solve the problems of rising nutritional value and inability to meet the needs of convenient and quick consumption of sprouts, and achieve the effect of meeting leisure needs

Inactive Publication Date: 2010-02-17
吴晓林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sprouts, commonly known as "sprouts", are plant seeds or their nutrient storage organs. Edible shoots, sprouts, bulbs, young shoots, young stems, and sprouts grow directly under dark or light conditions. Rich in nutrition, the nutritional value of plant seeds or their nutrient storage organs increases after germination. It has a variety of amino acids and minerals that are indispensable to the human body. The common vegetables on the table are typical representatives of soybean sprouts, mung bean sprouts, black bean sprouts, red bean sprouts, pea sprouts, broad bean sprouts, and peanut spro...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: Spicy mung bean sprouts

[0019] Choice of sprouts: fresh mung bean sprouts 50kg;

[0020] Impurity removal and cleaning: Remove the seed coat and impurities remaining on the mung bean sprouts, clean them, and drain the surface water with a dustpan;

[0021] Stir-frying: Put the mung bean sprouts that have been cleaned of impurities into a pot with 2kg of edible salad oil at 180°C, stir-fry until cooked and remove from the heat;

[0022] Flavor modulation: put 0.6kg of salt, 0.2kg of monosodium glutamate, 0.2kg of chicken essence, 0.004kg of 1+G, 1kg of chili oil (containing 0.02% TBHQ), 0.12kg of pepper oil, and 0.01kg of acetic acid into the fried mung bean sprouts 1. Potassium sorbate 0.015kg, turned over and stirred evenly;

[0023] Weighing and packaging: weigh the spicy mung bean sprouts that have been flavored and stirred evenly according to 0.12kg per bag, and pack them in vacuum bags;

[0024] Sterilization and water removal: submerge the vacuum-p...

Embodiment 2

[0026] Example 2: Fragrant Peanut Buds

[0027] Selection of sprouts: 50kg of fresh peanut sprouts;

[0028] Impurity removal and cleaning: remove the seed coat and impurities remaining on the peanut buds, clean them, and use a centrifuge to remove the surface moisture;

[0029] Stir-frying and flavor modulation: put 2kg of salad oil in the pot, and when it is heated to 220°C, add 0.5kg of dried chili knots that have been cut into widths between 0.3cm and 0.6cm, and 0.1kg of peppercorns, and fry until fragrant Then put in the cleaned peanut sprouts, stir-fry, turn off the heat, add 0.8kg of salt, 0.3kg of monosodium glutamate, 0.3kg of chicken essence, 0.005kg of I+G, 0.02kg of citric acid, and 0.015kg of potassium sorbate, turn over and stir evenly;

[0030] Weighing packing: same as embodiment one;

[0031] Sterilization and dewatering: same as embodiment one;

[0032] Assay packing: same as Example 1.

Embodiment 3

[0033] Example Three: Pickled Pepper Soybean Sprouts

[0034] Selection of sprouts: 50kg of fresh soybean sprouts;

[0035] Impurity removal and cleaning: remove the seed coat and impurities remaining on the soybean sprouts, clean them, and drain the surface water with a dustpan;

[0036] Stir-frying: Put the soybean sprouts that have been cleaned of impurities into a 2kg edible salad oil pan at 180°C, stir-fry until cooked and remove from the heat;

[0037] Flavor modulation: Add 3kg of pickled wild sansho (cut into sections between 0.2cm and 0.4cm), 0.4kg of salt, 0.2kg of monosodium glutamate, 0.2kg of chicken essence, 0.004kg of I+G, Chicken paste 0.2kg, chicken oil essence 0.02kg, acetic acid 0.04kg, lactic acid 0.04kg, potassium sorbate 0.015kg, turn over and stir evenly;

[0038] Weighing packing: same as embodiment one;

[0039] Sterilization and dewatering: same as embodiment one;

[0040] Assay packing: same as Example 1.

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PUM

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Abstract

The invention discloses a preparation method for instant seasoning bud seedling dishes, comprising the steps: selecting varieties of raw materials of bud seedling dishes, including a single variety ora mixed variety; removing impurities; cleaning; frying; seasoning; weighing and packaging; sterilizing and removing water; testing and boxing to obtain a bud seedling dish packaged food. The bud seedling dish packaged food can be stored at normal temperature, is diverse in variety and taste, can be sold in various food shopkeepers, easily bought by consumers and eaten as a dish or leisure food after the package of the bought bud seedling dish packaged food is torn.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for manufacturing instant seasoned sprouts. Background technique [0002] Sprouts, commonly known as "sprouts", are plant seeds or their nutrient storage organs, which directly grow edible shoots, sprouts, bulbs, young shoots, young stems, and sprouts under dark or light conditions. Rich in nutrition, the nutritional value of plant seeds or their nutrient storage organs increases after germination. It has a variety of amino acids and minerals that are indispensable to the human body. The common vegetables on the table are typical representatives of soybean sprouts, mung bean sprouts, black bean sprouts, red bean sprouts, pea sprouts, broad bean sprouts, and peanut sprouts. However, the channel for them to enter the human food chain is in the form of fresh vegetables in supermarkets. It is sold at shops or vendors in cabinets and farmer’s markets, and is purchased in the f...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 吴晓林
Owner 吴晓林
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