Processing technique of beans without bad taste

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...