Production process of bean hawk moth can

A production process, the technology of doudan, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of rough taste, the need for a freezing system, and black color.

Inactive Publication Date: 2011-11-09
殷玉柏
View PDF1 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that after a long period of freezing, the red bean meat will turn black in color, the intermediate protein and fiber will be separated, and the water will be reduced. As a result, the unique deliciousness of the red bean meat will be lost after being made into dishes, and the taste will be rough.
In addition, because it is a frozen product, a refrigeration system is required for long-term storage and sales, which is troublesome

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1. A kind of production technology of soy bean can, its step is as follows:

[0017] (1) Drain the surface water of the fresh red bean meat that has been rolled out, then add egg white to the red bean meat and mix well for later use; the egg white added to every 1000 grams of red bean meat is 100 grams;

[0018] (2) Put the bean curd meat mixed with egg white in a 108°C oil pan and fry for 6 minutes at an oil temperature of 108°C. After frying, remove and drain the oil, and put it directly in clean water to cool;

[0019] (3) Wash and drain the canned bottle, put the fried and cooled bean paste into the bottle, add an appropriate amount of water, and cover the bottle; then put the canned bottle into the exhaust box to remove the air, Tighten the bottle cap; and then perform high-temperature instant sterilization on the canned bottle to obtain the product.

Embodiment 2

[0020] Example 2. A kind of production technology of soy bean can, its step is as follows:

[0021] (1) Drain the surface water of the rolled fresh red bean meat, then add egg white to the red bean meat and mix well; the egg white added to every 1000 grams of red bean meat is 80 grams;

[0022] (2) Put the bean curd meat mixed with egg white in a 105°C oil pan and fry for 10 minutes at 105°C. After frying, remove and drain the oil, and put it directly in clean water to cool;

[0023] (3) Wash and drain the canned bottle, put the fried and cooled bean paste into the bottle, add an appropriate amount of water, and cover the bottle; then put the canned bottle into the exhaust box to remove the air, Tighten the bottle cap; then place the canned bottle in the sterilizer for sterilization. When the temperature in the sterilizer reaches 121°C and the air pressure reaches 1.6×10 5 Keep it at Pa for 15 minutes, then input air pressure into the sterilizer, and add water at 75°C to coo...

Embodiment 3

[0024] Example 3. A kind of production technology of soy bean can, its step is as follows:

[0025] (1) Drain the surface water of the fresh red bean meat that has been rolled out, then add egg white to the red bean meat and mix well for later use; the egg white added to every 1000 grams of red bean meat is 120 grams;

[0026] (2) Put the bean curd meat mixed with egg white in a 115°C oil pan, fry for 5 minutes at an oil temperature of 115°C, remove and drain the oil after frying, and put it directly in clean water to cool;

[0027] (3) Wash and drain the canned bottle, put the fried and cooled bean paste into the bottle, add an appropriate amount of water, and cover the bottle; then put the canned bottle into the exhaust box to remove the air, Tighten the bottle cap; then place the canned bottle in the sterilizer for sterilization, when the temperature in the sterilizer reaches 121°C and the air pressure reaches 1.8×10 5 Keep it at Pa for 25 minutes, then input the air pres...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a production process of a bean hawk moth can, and the production process is characterized by comprising the following steps: draining water on the outer surface of fresh bean hawk moth meat prepared by rolling, then adding egg white into the bean hawk moth meat, and uniformly stirring for standby; placing the bean hawk moth meat stirred with the egg white in an oil pan at the temperature of 105-115 DEG C, frying at the oil temperature of 105-115 DEG C for 5-10 minutes, scooping up for draining the oil after frying, and directly placing into clear water for cooling; cleaning a can bottle, draining, loading the fried bean hawk moth meat after cooling into the bottle, further adding an appropriate amount of water, and covering a bottle cover; then placing the can bottle into an exhaust box for removing air, and screwing up the bottle cover; and further sterilizing the can bottle for getting the bean hawk moth can. Bean hawk moths can be prepared into the bean hawk moth can, thereby effectively overcoming the defects of short period of coming into the market of the bean hawk moth meat, impacts on taste after freezing, inconvenience caused by a freezing system and the like. By adopting the production process of the bean hawk moth can, not only can original color, flavor and taste be kept, but also refrigeration is not required; and furthermore, the long-term storage can be realized, and the problem of eating the bean hawk moths throughout the year is further solved.

Description

technical field [0001] The invention relates to a production process of food, in particular to a production process of canned soybean paste. Background technique [0002] Bean Dan, whose scientific name is Clanis bilineata, also known as bean worm, is an insect that eats bean leaves and drinks nectar, and grows in a natural, non-toxic and pollution-free state. It is high in protein, low in fat, and has the effect of warming the stomach. It has a beautiful body shape, similar to silkworms. Adults are about 5 cm long, tender green, with a darker head and tail with horns. From the first segment of the abdomen, there are seven pairs of white lines on both sides. [0003] Although bean dan is the natural enemy of soybeans, its meat pulp is non-toxic and harmless. It is an excellent high-protein food. It is very delicious when made into dishes, and has special curative effects for treating stomach cold diseases and malnutrition. [0004] As an insect food, soy bean has the cha...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/29A23L33/00
Inventor 殷玉柏
Owner 殷玉柏
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap