Processing technique of beans without bad taste

A vegetable and kidney bean technology, which is applied to the field of quick-frozen vegetables and fresh beans without freezing taste and processing thereof, can solve the problem of not fundamentally removing the frozen taste of quick-frozen vegetables, and achieves the effects of low cost, long storage period and simple processing method.

Inactive Publication Date: 2012-05-30
DALIAN CHUANGDA TECH TRADE MARKET
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method does not remove the frozen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, its processing method of blanching quick-frozen vegetables and fresh beans in non-frozen flavored water:

[0030] 1. Take the white beans of fresh beans and vegetables without insects and pollution, remove the tendons of the white beans, soak them in warm water at 20-30°C for 15 minutes, and remove the residual pesticides and leaves on the surface of the white beans. Dissolve the fertilizer in water, then rinse with clean water several times, drench off the water on the surface of the white beans, put them in a ventilated and dry environment, and dry the water on the surface of the white beans naturally;

[0031] 2. Using a metal knife, cut the water-dried white beans in the middle of the white beans to a depth of about half of the thickness of the white beans, and the length of the cut is about two-thirds of the length of the white beans;

[0032] 3. Water blanching: When the water containing 3% edible salt is heated to 100°C, the white be...

Embodiment 2

[0035] Embodiment 2, its processing method of blanching quick-frozen vegetables and fresh beans with non-frozen flavor oil:

[0036] 1. Take no moth-eaten, pollution-free, edible oily beans from the skin of fresh beans and vegetables, remove the blanched oily beans and tendons, put them in warm water at a temperature of 20-30°C for 15 minutes, and put the oily beans The residual pesticides and leaf fertilizers on the surface are dissolved in water, rinsed with clean water for several times, and the water on the surface of the oil beans is poured off, put in a ventilated and dry environment, and the water on the surface of the oil beans is naturally air-dried;

[0037] 2. Using a metal knife, cut the water-dried oil beans in the middle of the oil beans to a depth of about half of the oil beans, and cut the length to about two-thirds of the length of the oil beans;

[0038] 3. Edible oil blanching: According to the hygienic standards for the use of food additives...

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PUM

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Abstract

Disclosed are quick-frozen beans without bad taste and a processing method of the quick-frozen beans without bad taste. The processing method includes a method of blanching quick-frozen beans without bad taste using boiling water, and a method of blanching quick-frozen beans without bad taste using oil. The quick-frozen beans without bad taste and the processing method of the quick-frozen beans without bad taste are characterized in that the interior and exterior of pulp of beans are blanched according to different levels of the Sun's blanching degree and the different beans, small water clusters in the pulp of the beans blanched are retained by an oil film during low-temperature crystallization so that the small water clusters are difficult to accumulate together and cannot damage cells in the beans, and the fresh beans thawed are cooked into a quick-frozen fresh bean dish. According to comprehensive evaluation, chewiness, color, taste and health indicators are the same as those of the beans before quick freezing, and the processing method is simple, low in cost, long in storage period and free of bad taste, and is a new technique of processing vegetables for reserve and export.

Description

technical field [0001] The invention relates to vegetable food processing, in particular to frozen preservation of vegetables, in particular quick-frozen vegetables and fresh beans without a frozen taste and a processing method thereof. Background technique [0002] Quick-frozen vegetables are a kind of vegetable food that is out of season and not produced in low-temperature areas all year round in people's lives. In order to meet the market demand, vegetable processing enterprises in various countries now use the method of water or oil blanching of local specialty vegetables, through low-temperature quick-freezing, for long-term storage, and export sales. In 2005, Germany's self-produced quick-frozen vegetables reached 185,000 tons, and China's quick-frozen vegetables exceeded 20 million tons. Various vegetables are processed according to conventional technology. During the quick-freezing process, the vegetable cells are destroyed, and the frozen taste is easy to a...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
Inventor 谭子阳
Owner DALIAN CHUANGDA TECH TRADE MARKET
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