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A mung bean, yellow-green technology, applied in the preservation of fruits/vegetables by freezing/refrigeration, preservation of fruits/vegetables by dehydration, food processing, etc. Nutrition, energy saving, effect of shortened boiling time
Inactive Publication Date: 2014-05-14
SHANDONG WEIFANG ACADEMY OF AGRICULTURAL SCIENCES
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Summary
Abstract
Description
Claims
Application Information
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Problems solved by technology
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Problems solved by technology
Boiling for a long time not only wastes energy and time, but also destroys some nutrients of mung beans
Especially in summer when the indoor temperature is high, heating for a long time will further increase the indoor temperature and affect people's quality of life
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0013] The mung bean harvesting and storing method mainly comprises the following steps:
[0014] (1) picking the yellow-green mung bean pods that are about to mature, and peeling off to obtain mung bean seeds;
[0015] (2) Wash the mung beans and drain the water, place them in the sun to dry, and keep 10-15% of the water in the mung bean seeds;
[0016] (3) mung bean grains are packed into a plastic packaging bag, extruding excess air in the packaging bag, and sealing;
[0017] (4) Put the sealed and packaged mung bean seeds in step (3) into -25°C low-temperature environment and freeze for 1 hour, and then transfer them to a cold storage at a temperature of 0°C for storage.
Embodiment 2
[0019] The mung bean harvesting and storing method mainly comprises the following steps:
[0020] (1) picking the yellow-green mung bean pods that are about to mature, and peeling off to obtain mung bean seeds;
[0021] (2) Wash the mung beans and drain the water, place them in the sun to dry, and keep 10-15% of the water in the mung bean seeds;
[0022] (3) mung bean grains are packed into a plastic packaging bag, extruding excess air in the packaging bag, and sealing;
[0023] (4) Put the sealed and packaged mung bean seeds in step (3) into a low-temperature environment of -30°C and freeze them for 1.5 hours, and then transfer them to a freezer at a temperature of -4°C for storage.
Embodiment 3
[0025] The mung bean harvesting and storing method mainly comprises the following steps:
[0026] (1) picking the yellow-green mung bean pods that are about to mature, and peeling off to obtain mung bean seeds;
[0027] (2) Wash the mung beans and drain the water, place them in the sun to dry, and keep 10-15% of the water in the mung bean seeds;
[0028] (3) mung bean grains are packed into a plastic packaging bag, extruding excess air in the packaging bag, and sealing;
[0029] (4) Put the sealed and packaged mung bean seeds in step (3) into a low-temperature environment of 28° C. to freeze for 1 hour, and then transfer them to a freezer at a temperature of -2° C. for storage.
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Abstract
The invention relates to a harvesting and storing method for mung beans. The harvesting and storing method comprises the following steps: picking mung bean pods which are yellow green and are about to be ripen; stripping to obtain mung bean grains; washing the mung beans and leaching the water; putting the mung beans under sunlight to be aired; keeping 10-15% of water of the mung bean grains; putting the mung bean grains into a plastic packaging bag; extruding surplus air in the packaging bag and sealing; putting the sealed and packaged mung bean grains into a low-temperature environment at a temperature ranging from -25 DEG C to -30 DEG C, and freezing for 1-1.5 hours; and transferring the mung bean grains into a refrigeration storage to be stored at a temperature ranging from 0 DEG C to -4 DEG C. The invention relates to a whole harvesting, processing and storing process of the mung beans; the mung bean grains keep fresh all the time and the nutrition of the mung beans is kept very well; the mung beans are easy to stew and the energy source consumption of the steamed mung beans is saved; the problem that the mung beans are hard and crack teeth is solved.
Description
Technical field: [0001] The invention relates to the technical field of storage and preservation, in particular to a mung bean harvesting and storage method. Background technique: [0002] Mung bean is both medicinal and edible, and has a wide range of uses. It can not only be used for daily consumption, bean sprouts, and non-staple food processing, but also the main raw material of Longkou vermicelli, and has important medical value. With the improvement of the price of mung beans and the improvement of people's awareness of the health effects of mung beans, the demand for mung beans for different purposes has also undergone great changes. The proportion of mung beans used for processing vermicelli is getting smaller and smaller, while the proportion of edible mung beans is The proportion is getting bigger and bigger. [0003] Generally, mung beans are harvested after the pods turn dark brown and mature, then dried and threshed, fumigated with chemicals, and stored at room...
Claims
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Application Information
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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/04
CPCY02P60/85
Inventor 曹其聪司玉君陈雪王同芹刘兆丽刘英初文红邢利庆徐广宾于海涛鲁成凯齐鲁江韩凤舟
Owner SHANDONG WEIFANG ACADEMY OF AGRICULTURAL SCIENCES
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