Method for processing small red bean

Abstract

The invention discloses a method for processing small red bean, which comprises a step of adding the small red bean and a color improving aid into water for cooking. The method solves the technical problems that the primary agricultural product raw and dry small red bean has high grain hardness and is difficult to cook thoroughly, solves the problems that the conventional small red bean processedproduct has low hardness and dark color, and needs to be added with a large quantity of sugar or preservatives to prevent the small red bean from being deteriorated, and expands the application spaceand consumption space of the small red bean. The prepared small red beam product does not contain sugar or any other preservatives, has long shelf life, and is difficult to rot and deteriorate and suitable to be stored at normal temperature for a long time; and the process of preparing bean meal is easy to operate, cooking time is short, and the bean meal has high palatability.

Description

technical field [0001] The invention relates to a processing method of food material, in particular to a processing method of leguminous plant fruit to make food. Background technique [0002] Adzuki bean is a traditional food in my country. It has various grain colors such as red, white, green, yellow, black, and flower. People generally eat red bean with red seeds for a long time. It's called "Little Bean". [0003] Red bean is flat in nature, sweet and sour; Guixin, small intestine meridian, has the effect of diuresis, detumescence, detoxification and expulsion of pus. It is mainly used to treat edema, fullness, beriberi, swollen limbs, jaundice, red urine, rheumatism-heat arthralgia, carbuncle and sore , intestinal carbuncle abdominal pain. [0004] Red beans contain a variety of nutrients. Every 100 grams of red beans contains 21.7 grams of protein, 0.8 grams of fat, 60.7 grams of carbohydrates, 4.9 grams of crude fiber, 76 mg of calcium, 386 mg of phosphorus, 4.5 mg o...

AI Technical Summary

Problems solved by technology

[0012] Therefore, there are following 5 serious defects in the red bean products sold in the market, which greatly limits the consumption market space of nutritious red beans: the one is that the primary agricultural products (raw and dry red bean grains) are not easy to cook, have high hardness, and are popularly processed and eaten Inconvenient; the 2nd, red bean is over-processed, as red bean paste or bean paste, its hardness is little, perishable, can not be used as the raw material of most popular consumption processing bean rice or bean porridge; The color and luster of dried red bean grains is very different, which seriously affects the appearance of red bean processed products; the fourth is that the existing processed red bean products have added a large amount of sugar for antisepsis, wherein the sugar content in red bean products reaches 60-65% , such red bean products are inedible for diabetics and other people who have special restrictions on sugar absorption, and their use is strictly restricted; fifth, it is believed that low-grade red bean products can be easily manipulated, such as crushing red beans, using The appearance and flavor of adzuki bean products are greatly reduced. Another example is that red adzuki beans are simply processed without sterilization

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