Processing method of green sword beans

A green bean and green bean stalk technology, applied in the field of green bean processing, can solve problems such as research lag

Inactive Publication Date: 2012-05-23
DONGTAI OLIVERFOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the research on the freeze-drying process of green beans in my country lags behind

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] 1. Picking→removing ribs→cleaning

[0022] Through sorting, remove the raw materials with wind spots, scars, deformities, mechanical injuries, diseases and insect pests; remove the ends and tendons: remove the stalks and bean tips of the green bean stems, and tear off the tendons on both sides. When picking the heads, they should not be too large to avoid breaking Do not cut the heads with rusty scissors to avoid rusting heads; Cleaning: For fresh beans after the above treatment, immediately wash off the sediment, dust, insects and insect eggs, pesticides, fertilizers, microorganisms attached to the surface with clean water. and impurities etc.

[0023] 2. Blanch

[0024] Before blanching, put about 80% of water in the blanching tank, and then heat it with steam. After the water boils, immerse the raw materials in the plastic basket or bamboo basket into boiling water. The mass ratio of water to raw materials is 10: 1. The green beans are blanched at 96°C for 1.0min;...

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PUM

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Abstract

The invention discloses a quick-freezing and drying method of green sword beans, comprising the following steps of: selecting, removing ends and veins, washing, blanching, precooling, detearing, individually quick freezing, packaging and storing. The freshness of the produced green sword beans is maintained to the maximum. In addition, original color, flavor and nutritional components of the green sword beans are also maintained.

Description

technical field [0001] The invention belongs to the field of vegetable processing, in particular to a processing method of green beans. Background technique [0002] Quick-frozen vegetables are a relatively common processing technology in production at present, and my country's factory production has a history of nearly 30 years. However, there are great differences in the research on the influence of different pretreatment processes and quick-freezing conditions on the quality of vegetables. Due to the inconsistent control and texture control standards, the product quality varies greatly between different batches and different production seasons. Green beans are green in color, delicious and sweet, crisp and tender in texture, without fiber feeling when eaten, and rich in nutrition, so they are loved by people from all over the world. However, normal temperature storage and long-distance transportation of fresh green beans will cause quality degradation, so part of it is u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/00A23B9/02A23B9/10A23B9/08A23B9/20
Inventor 王宇
Owner DONGTAI OLIVERFOOD
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