Method for making sauce-flavor sword beans

A production method and the technology of sword beans, which are applied in the field of food processing, can solve the problems of large amount of salt consumption, unsuitability for popularization and industrial production, and single taste, and achieve good color, reduced nitrite content, and better taste Effect

Inactive Publication Date: 2013-08-14
JIANGYONG COUNTY SHILIXIANG AGRI PRODUCTSPROCESSING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to pickle and process sword beans among the people, but they are all conventional pickling methods. The products not only use a large amount of salt, but also have a single taste, which is not suitable for promotion and industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for making sauce-flavored sword beans includes the following steps:

[0015] 1. Material selection, using 100 kg of high-quality soft concanavalin beans mature in July, without insect eyes, disease spots, and mildew;

[0016] 2. Shaping, remove the heads of the tender beans, tear off the old tendons on both sides, and cut the soft beans with the heads and old tendons removed into slices 0.3-0.4 cm thick;

[0017] 3. Dry the cut beans in the sun until they are 3-4% dry;

[0018] 4. Knead and wash, knead and knead the dried sword beans by hand for 15 minutes, then rinse, and then dry the water in a ventilated place;

[0019] 5. For salting, add 18 kilograms of salt to the dried concanavali beans, and mix them manually while mixing, so that the salt can fully penetrate into the concanavali beans, making the concanava beans more tough and crispy. ;

[0020] 6. Marinate, add 10 kilograms of pure rice wine with an alcohol content of 28-32 degrees into 10 kilograms of pure rice...

Embodiment 2

[0023] A method for making sauce-flavored sword beans includes the following steps:

[0024] 1. Material selection: 100 kilograms of high-quality soft beans that mature in October and are free of insect eyes, disease spots and mildew;

[0025] 2. Shaping, remove the heads of the tender beans, tear off the old tendons on both sides, and cut the soft beans with the heads and old tendons removed into slices 0.3-0.4 cm thick;

[0026] 3. Dry the cut beans in the sun until they are 3-4% dry;

[0027] 4. Knead and wash, knead and knead the dried sword beans by hand for 15 minutes, then rinse, and then dry the water in a ventilated place;

[0028] 5. For salting, add 19 kilograms of salt to the dried concanavali beans, and mix them manually while mixing, so that the salt can fully penetrate into the concanavali beans, making the concanava beans more tough and crispy;

[0029] 6. Marinate, add 12 kilograms of pure rice wine with an alcohol content of 28-32 degrees into 12 kilograms of pure rice ...

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PUM

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Abstract

The invention discloses a method for making sauce-flavor sword beans. The method comprises the following steps: selecting materials, rectifying, airing, washing, salting, pickling, saucing and the like. In a processing process, no chemical ingredient additive is added, so that the safety of a food is ensured. A unique method for pickling once and saucing once is adopted, so that the content (less than 3.5mg per kilogram) of nitrite in finished sword beans can be reduced, and the sword beans are good in color and taste better.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing sauce-flavored canavalia. Background technique [0002] Canavalia is a characteristic vegetable that is widely planted in southern my country. However, after cooking, fresh beans will have a peculiar smell when eaten, which makes consumers feel sick. Therefore, the consumption of canavalia is basically dried or pickled before eating. Moreover, the pickled beans are rich in nutrients, tender and crispy, and are loved by consumers. There are many ways to pickle beans in the folk, but they are all conventional pickling methods. The products not only use a large amount of salt, but also have a single taste, which is not suitable for promotion and industrial production. Summary of the invention [0003] The purpose of the present invention is to address the shortcomings of the existing pickled beans, and provide a method for making sauce-flavored beans suitable for in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 周吉祥
Owner JIANGYONG COUNTY SHILIXIANG AGRI PRODUCTSPROCESSING CO LTD
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