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Soybean salted product and manufacturing method

A production method and technology of pickled products, which are applied in the field of soybean pickled products and production, and can solve the problems of large nutrient loss and the like

Inactive Publication Date: 2014-11-26
张勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the nutrition of existing pickled products is greatly lost during the pickling process, and the taste also has great limitations.

Method used

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  • Soybean salted product and manufacturing method
  • Soybean salted product and manufacturing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The invention provides a pickled soybean product, which comprises the following raw materials in mass ratio: 400 parts of soybeans, 100 parts of watermelon peel, 60 parts of table salt, 0.6 parts of pepper powder, 2 parts of star anise powder, and 1 part of cumin powder , 0.5 parts of minced ginger, and 5 parts of sesame oil. Soybeans of the present invention are preferably wet soybeans with a moisture content of 60%.

[0031] Such as figure 1 As shown, the present invention also provides a preparation method of the above-mentioned soy pickled product, comprising the following steps,

[0032] The step of soaking soybeans; the temperature of the soaking step is 15° C., and the time of the soaking step is 2.5 hours. Let soybeans fully absorb and expand in room temperature water. If the temperature is too low, the soaking time will be increased. If the temperature is too high, unnecessary nutrient loss will be caused.

[0033] The step of steaming the soaked soybeans; t...

Embodiment 2

[0047] The invention provides a pickled soybean product, which comprises the following raw materials in mass ratio: 600 parts of soybeans, 300 parts of watermelon peel, 100 parts of table salt, 1.0 parts of pepper powder, 6 parts of star anise powder, and 5 parts of cumin powder , 1.0 parts of minced ginger, 15 parts of sesame oil. Soybeans of the present invention are preferably wet soybeans with a moisture content of 50%.

[0048] Such as figure 1 As shown, the present invention also provides a preparation method of the above-mentioned soy pickled product, comprising the following steps,

[0049] The step of soaking soybeans; the temperature of the soaking step is 25° C., and the time of the soaking step is 3.0 hours.

[0050] The step of steaming the soaked soybeans; the step of steaming treatment includes the step of steaming at high heat for 5 minutes at normal pressure and the step of cooking at low heat for 5 minutes after steaming at high fire.

[0051] The steps of...

Embodiment 3

[0064] The invention provides a pickled soybean product, which comprises the following raw materials in mass ratio: 500 parts of soybeans, 200 parts of watermelon peel, 80 parts of table salt, 0.8 parts of pepper powder, 4.0 parts of star anise powder, and 3.0 parts of cumin powder , 0.7 parts of ginger powder, and 10 parts of sesame oil. The soybeans are selected from wet soybeans with a moisture content of 55%.

[0065] Such as figure 1 As shown, the present invention also provides a preparation method of the above-mentioned soy pickled product, comprising the following steps,

[0066] A step of soaking soybeans; the temperature of the soaking step is 20° C., and the time of the soaking step is 2.8 hours.

[0067] The step of steaming the soaked soybeans; the step of steaming treatment includes the step of steaming at high heat for 5 minutes at normal pressure and the step of cooking at low heat for 3 to 5 minutes after steaming at high fire.

[0068] The steps of cooling...

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Abstract

The invention provides a manufacturing method for a soybean salted product. The manufacturing method comprises the following steps: soaking soybeans, steaming and boiling the soaked soybeans, reducing the temperature of the steamed and boiled soybeans and dehydrating, deep frying the dehydrated soybeans with oil, canning the oil dried soybeans with watermelon peel and salt together, pouring seasoning water in the can where the watermelon peel, salt and the oil fried soybeans are filled, salting the raw materials filled with the seasoning water under a sealing condition for 15-20 days, and dehydrating the salted product. The invention further provides another soybean salted product where the watermelon peel is changed to radish strips. The invention further provides the raw material ratio of these two soybean salted products.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a soybean pickled product and a preparation method. Background technique [0002] Soybeans contain elements that are very important to the human body, that is, protein, protein and its hydrolyzed amino acids and quaternary ammonium derivatives of amino acids. They are important nutrients for the human body and one of the three indispensable elements in the body. Modern medical research It is believed that soybeans do not contain cholesterol, and can lower human cholesterol, reduce the occurrence of arteriosclerosis, and prevent heart disease. Soya beans also contain a substance that inhibits pancreatic enzymes, which has a certain effect on diabetes. Therefore, soybeans are recommended by nutritionists as an ideal health product for preventing coronary heart disease, hypertension, atherosclerosis and other diseases. The lecithin contained in soybeans is an important part of the br...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/218A23L11/00A23L19/20
CPCA23L11/00A23L19/20A23V2002/00A23V2300/24A23V2300/41
Inventor 张勇
Owner 张勇
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