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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

Active Publication Date: 2010-05-26
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, there has not been any use of vacuum frying equipment to fry green beans so that the green beans have a strong crispy taste and good taste, and at the same time the product has less nutritional loss and a long shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a method for processing green beans, which is characterized by comprising the following processes of selecting, soaking, deactivating, freezing, vacuum frying, stirring, cooling and packaging by taking the green beans as raw materials and taking garlic, ginger, monosodium glutamate, salt, water and palm oil as auxiliary materials. According to the method for processing the green beans, the green beans is fried by vacuum frying equipment, so the nutrition and the medicinal effect of the green beans can be remained; at the same time, the aroma of the auxiliary materials is melted into the green beans, so the produced green beans has a delicious crispy taste and a good mouth feel. Due to the vacuum frying technique and antioxidant which is used in the frying process, so the shelf life of the products is prolonged. The method for processing green beans is reasonable and practical, simple in operation and good in effect, and is suitable to be widely popularized.

Description

technical field [0001] The invention relates to a processing method of food, in particular to a processing method of green beans. technical background [0002] Green beans are rich in protein, which contains a variety of amino acids necessary for the human body, especially high in lysine. Green beans are rich in unsaturated fatty acids and soybean phospholipids, which can maintain blood vessel elasticity, strengthen the brain and prevent fatty liver; , skin cancer, intestinal cancer, esophageal cancer and almost all cancers have inhibitory effect. Green beans are sweet in taste and flat in nature, enter the spleen and enter the intestinal meridian; it has the effect of invigorating the spleen and widening the middle, moistening dryness and eliminating water; it is mainly used for malnutrition, diarrhea, abdominal distension and emaciation, pregnancy poisoning, sore carbuncle, and traumatic bleeding. In order to meet people's constant demands for novelty, and to meet the ne...

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 陈先保
Owner CHACHA FOOD CO LTD
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