Method for processing green beans
A processing method and technology of green beans, applied in the fields of application, food preparation, food science, etc., can solve the problems of less nutrient loss and long shelf life of the product, and achieve the effect of good effect, extended shelf life, and strong crispy taste
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Embodiment 1
[0020] Use a concentrator to remove impurities from the green beans to be processed, and select green beans that meet the requirements of uniform particle size; completely soak the selected green beans in warm water, the water temperature is 28-32 °C, and the soaking time is 17-19 hours. Then pick out the unsoaked iron beans, immature beans and raw worm beans; weigh 2kg of garlic, 0.4kg of ginger, put them in 100kg of water, boil for 30 minutes at 100°C, and then weigh 0.4kg of monosodium glutamate and 0.4kg of salt Put 0.3kg into the water, stir evenly to get the soup stock liquid for later use; put the soaked green beans into the above soup stock liquid to finish, the temperature is 95-100°C, and the time is 8-12 minutes, until the green beans are fully matured; Quickly put the green beans after greening into the cold storage for quick freezing, the freezing temperature is ≤-18°C, and the freezing time is 46 to 50 hours; turn on the vacuum fryer, put in an appropriate amount ...
Embodiment 2
[0022] Use a concentrator to remove impurities from the green beans to be processed, and select green beans that meet the requirements of uniform particle size; completely soak the selected green beans in warm water, the water temperature is 28-32 °C, and the soaking time is 17-19 hours. Then pick out unsoaked iron beans, immature beans and raw worm beans; weigh 2.5kg of garlic and 0.5kg of ginger, put them in 100kg of water, boil them for 30 minutes at 100°C, and then weigh 0.5kg of monosodium glutamate, Put 0.4kg of table salt into the water, stir well and get the soup stock liquid for later use; put the soaked green beans into the above soup stock liquid to finish, the temperature is 95-100°C, and the time is 8-12 minutes, until the green beans are fully matured ;Put the green beans after greening into the cold storage for quick freezing, the freezing temperature is ≤-18°C, and the freezing time is 46-50 hours; turn on the vacuum fryer, put in an appropriate amount of palm o...
Embodiment 3
[0024] Use a concentrator to remove impurities from the green beans to be processed, and select green beans that meet the requirements of uniform particle size; completely soak the selected green beans in warm water, the water temperature is 28-32 °C, and the soaking time is 17-19 hours. Then pick out the unsoaked iron beans, immature beans and raw worm beans; weigh 3kg of garlic, 0.6kg of ginger, put them in 100kg of water, boil for 30 minutes at 100°C, and then weigh 0.6kg of monosodium glutamate, salt Put 0.5kg into the water, stir evenly to get the soup stock liquid for later use; put the soaked green beans into the above soup stock liquid for finishing, the temperature is 95-100°C, and the time is 8-12 minutes, until the green beans are fully matured; Quickly put the green beans after greening into the cold storage for quick freezing, the freezing temperature is ≤-18°C, and the freezing time is 46 to 50 hours; turn on the vacuum fryer, put in an appropriate amount of palm ...
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