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Processing process for green soya beans

A processing technology and technology of green beans, applied in application, food preparation, food science, etc., can solve the problems of unfavorable health and high salt content, and achieve the effect of benefiting health and reducing salt content

Inactive Publication Date: 2014-03-19
徐辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003]Green beans are often made into barbecue-like snacks. Long-term consumption is not conducive to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of processing technology of green beans is finished according to the following steps:

[0015] Wash the green beans, peel off the old skin, wash and dry.

[0016] Then add cinnamon powder, the mass ratio of green beans and cinnamon is 10:1, use a mixer to stir for 2 hours to make it delicious.

[0017] Then add peppercorns and small stones, stir fry for 20 minutes, and cool to room temperature. The mass ratio of peppercorns, small stones and green beans is 2:3:25.

[0018] Separate the peppercorns and small stones, dehydrate the green beans, sprinkle with star anise powder, monosodium glutamate, white sugar and five-spice powder, and place them at room temperature for 1-2 months. Star anise powder, monosodium glutamate, sugar: five-spice powder: green beans mass ratio 2:3:1:1.5:7. Store in low temperature freezer.

Embodiment 2

[0020] A kind of processing technology of green beans is finished according to the following steps:

[0021] Wash the green beans, peel off the old skin, wash and dry.

[0022] Then add cinnamon powder, the mass ratio of green beans and cinnamon is 10:1, use a blender to stir for 6 hours to make it delicious.

[0023] Then add peppercorns and small stones and stir-fry for 35 minutes, then cool to room temperature. The mass ratio of peppercorns, small stones and green beans is 2:3:25.

[0024] Separate the peppercorns and small stones, dehydrate the green beans, sprinkle with star anise powder, monosodium glutamate, white sugar and five-spice powder, and place them at room temperature for 1-2 months. Star anise powder, monosodium glutamate, sugar: five-spice powder: green beans mass ratio 2:3:1:1.5:7. Store in low temperature freezer.

Embodiment 3

[0026] A kind of processing technology of green beans is finished according to the following steps:

[0027] Wash the green beans, peel off the old skin, wash and dry.

[0028] Then add cinnamon powder, the mass ratio of green beans and cinnamon is 10:1, use a blender to stir for 3 hours to make it delicious.

[0029] Then add the peppercorns and small stones and stir-fry for 25 minutes, then cool to room temperature. The mass ratio of peppercorns, small stones and green beans is 2:3:25.

[0030] Separate the peppercorns and small stones, dehydrate the green beans, sprinkle with star anise powder, monosodium glutamate, white sugar and five-spice powder, and place them at room temperature for 1-2 months. Star anise powder, monosodium glutamate, sugar: five-spice powder: green beans mass ratio 2:3:1:1.5:7. Store in low temperature freezer.

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PUM

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Abstract

The invention provides a processing process for green soya beans. The processing process is finished by the following steps: washing the green soya beans; peeling off old peels; washing and airing; adding cinnamon powder; agitating for 2-6 hours by using an agitator to enable the green soya beans to be tasty; then adding zanthoxylum bungeanum maxim seeds and small stones and frying for 20-35 minutes; cooling to a room temperature; separating the zanthoxylum bungeanum maxim seeds from the small stones and dehydrating the green soya beans; spraying anise powder, monosodium glutamate, white sugar and five spice powder and standing for 1-2 months at the room temperature; and freezing and storing at a low temperature, wherein the mass ratio of the green soya beans to the cinnamon powder is 10 to 1, the mass ratio of the zanthoxylum bungeanum maxim seeds to the small stones to the green soya beans is 2 to 3 to 25, and the mass ratio of the anise powder to the monosodium glutamate to the white sugar to the five spice powder to the green soya beans is 2 to 3 to 1 to 1.5 to 7. According to the process, the crispy mouth feel and the delicious taste of the green soya beans can be kept and the content of salt is also reduced, so that the green soya beans are good for body health.

Description

technical field [0001] The invention belongs to the field of food, in particular to a processing technology of green beans. Background technique [0002] Green beans are also known in many areas of our country: peas, Bi beans, snow beans, and winter beans. Native to China. It has been cultivated in China since ancient times and has a planting history of 5,000 years. Commonly grown in China. [0003] Green beans are often made into barbecue-like snacks, which is a favorite snack after dinner. However, current methods of making green bean snacks usually make the salt content too high, which is not conducive to health if eaten for a long time. Contents of the invention [0004] The object of the present invention is to provide a processing technology of green beans, which can retain the crisp taste and delicious taste of green beans, while reducing its salt content, which is more beneficial to health. [0005] The technical solutions adopted are: [0006] A kind of proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
CPCA23L11/00A23L27/00A23L33/00A23V2002/00
Inventor 徐辉
Owner 徐辉
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