Processing method for instant local flavor green bean sprout dish

A processing method and technology of mung bean sprouts, applied in the fields of application, food preparation, food science, etc., can solve the problems of weakening nitric acid reducing ability and increasing acidity of fermentation broth, etc., achieve high edible value and economic value, prolong shelf life, and fresh color Effect

Active Publication Date: 2012-02-15
ZHEJIANG UNIV OF TECH
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AI Technical Summary

Problems solved by technology

But in the present invention, through the fermentation of lactic acid bacteria, the acidity of the fermentation liquid ris

Method used

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Examples

Experimental program
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Effect test

Example Embodiment

[0024] Example 1:

[0025] 1. The initial processing of raw materials: choose fresh mung bean sprouts with neat, strong and good quality, and wash the mung bean sprouts in water to remove the broken roots and mung bean coats and other impurities; boil the water and add 1% of the quality of the water The purpose of adding white vinegar is to keep the mung bean sprouts crispy and crispy during the blanching process. Put the washed mung bean sprouts into it in an appropriate amount. The water should not pass the bean sprouts. When the water boils again, remove the mung bean sprouts and put In a clean draining basket, wait until the mung bean sprouts are completely cool, set aside;

[0026] 2. Preparation of marinade: use 100 parts by weight of water, 8 parts by weight of salt, 4 parts by weight of rock sugar, 4 parts by whole dried red chili, and boil at this ratio to make marinade. After water boil for 5 minutes, Turn off the heat, pour the marinade into the special kimchi jar, abou...

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PUM

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Abstract

The invention provides a processing method for an instant local flavor green bean sprout dish, which comprises the steps of preliminary raw material processing, marinade production, spice bag production, ingredient preparation, fermentation, sterilization, packaging and the like. The processing method mainly has the beneficial effects that the quality guarantee period of the local flavor green bean sprout product which is produced according to the method provided by the invention is longer than the quality guarantee period of green bean sprouts, the quality guarantee period can be obviously prolonged, the structure of the green bean sprouts is intact, the green bean sprout dish is fragrant and crisp, the color is fresh, the taste is pure and the edible value and the economic value are very great.

Description

(1) Technical field [0001] The invention relates to a processing method of mung bean sprouts instant flavor dish. (2) Background technology [0002] Mung bean sprouts are cheap and nutritious. During the germination process of mung beans, the amino acids contained in the protein can be recombined, which greatly increases the amino acids that are relatively lacking in mung beans, and makes the ratio of amino acids more suitable for the needs of the human body, thereby improving the quality of mung bean sprouts. The nutritional value of mung beans; mung beans usually do not contain vitamin C, but they are very rich in vitamin C after germination, especially when mung beans have been germinated for 4 to 7 days, vitamin C will increase a lot during the germination process, and some proteins will also be decomposed into various The amino acids needed by humans can reach seven times the original content of mung beans, so the nutritional value of mung bean sprouts is greater than t...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 邵平应艳杰孙培龙
Owner ZHEJIANG UNIV OF TECH
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