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Method for making bean kernel skin and method for making bean kernel dried meat floss

A production method, the technology of bean minced meat, which is applied in the field of bean products, can solve the problems of not meeting the edible standard, difficulty in removing beany smell, short storage time, etc., and achieve compact and delicate tissue structure, excellent palatability, and edible High safety effect

Active Publication Date: 2015-05-13
五大连池风景区铭膳豆制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the technical problems of additives, poor toughness, poor palatability, difficult to remove beany smell, failure to meet edible standards, and short storage time in the existing technology for processing soybean products; and provide peeled soybeans (also known as The bean kernel cake obtained from bean kernel) is a raw material, and the method for preparing bean kernel skin and bean kernel minced meat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0012] Specific embodiment 1: The production method of the bean kernel skin in this embodiment is to use the bean kernel cake with an oil content of 11% obtained by pressing and defatting the bean kernels with a surface temperature above 80°C as raw material, and put it into a circulating air dryer to cool down. When the surface temperature of the bean kernel cake reaches 20°C (at this time, the water content of the bean kernel cake is about 8%), it is passed into the circulation cooling and drying room to cool down. %~6%), finely grind to obtain bean kernel powder (water content is 4%~5%); then add water at the same temperature as the bean kernel powder at a ratio of 50 catties of water per 100 kg of bean kernel powder , put it in an airtight container after stirring evenly, wake up at room temperature for 10 hours, then put it into the extruder and extrude it. The extruder is heated in four stages, and the temperature of the four stages is 180°C and 190°C. , 200°C and 220°C, the...

specific Embodiment approach 2

[0015] Specific embodiment 2: On the basis of specific embodiment 1, it is further limited: the method for making the bean kernel cake is obtained by frying soybeans in an open fire, then dry-type peeling, and pressing to degrease. Other steps and parameters are the same as in the first embodiment.

[0016] In this embodiment, after a series of operations such as open fire frying, dry peeling, degreasing, cold-drying and fine grinding, and low-temperature cooling, the organizational structure is compact and delicate, full of toughness, moderate hardness, uniform thickness, and no bean flavor. The taste and mellow aroma make the quality and taste of soy products comprehensively upgraded.

specific Embodiment approach 3

[0017] Specific implementation mode three: the production method of minced meat with bean kernels in this embodiment is to use the bean kernel cake with a surface temperature above 80°C and an oil content of 12% obtained by pressing and degreasing the bean kernels as raw material, and put it into a circulating air dryer to cool down , when the surface temperature of the bean kernel cake reaches 20°C (at this time, the water content of the bean kernel cake is about 8%), it is passed into the circulation cooling and drying room to cool down. When the internal and external temperature of the bean kernel cake reaches 0°C (the water content 5%~6%) for fine grinding to obtain bean kernel powder (with a water content of 4%~5% and a temperature of about 5°C); Mix the water with the same temperature as bean kernel powder, put it in a closed container after stirring, wake up at room temperature for 15 hours, heat it to 40°C, and then add it to the extruder for extrusion molding. The extr...

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PUM

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Abstract

The invention discloses a method for making bean kernel skin and a method for making bean kernel dried meat floss, belonging to the field of bean products. The invention aims at solving the technical problems that additives are added, the toughness is low, the palatability is low, the beany flavor is difficult to remove, the edible level cannot be reached and the storage time is short in a conventional bean product processing technology. The method comprises the following steps: with bean kernel cakes which are obtained by pressing and slightly degreasing bean kernels and of which the surface temperature is over 80 DEG C as raw materials, cooling the raw materials in an air dryer; cooling the materials in a cooling-drying room when the surface temperature of the bean kernel cakes is 20 DEG C; performing fine grinding when the internal and external temperatures of the bean kernel cakes reach 0 DEG C, thereby obtaining bean kernel powder; and adding water of which the temperature is the same as that of the bean kernel powder, uniformly stirring, adding the mixture into a closed container, wakening at normal temperature, performing extrusion forming (or heating and then performing extrusion forming), shearing, and drying, thereby obtaining the bean kernel skin (or bean kernel dried meat floss). The product obtained by the method disclosed by the invention is high in toughness, high in palatability and convenient to store, does not have beany flavor and can be preserved for over 24 months at normal temperature.

Description

technical field [0001] The invention belongs to the field of bean products and relates to a method for making bean products. Specifically, the bean kernel cake obtained from peeled soybeans (also known as bean kernel) is used as a raw material, and the bean kernel cake is cooled and deodorized by a cold-drying method , wake up, and then use the extruder to prepare bean kernel skin and bean kernel minced meat. Background technique [0002] Existing soy products are made from soybeans, such as tofu, shredded tofu, dried bean curd, soy milk, bean curd brain, yuba, bean sprouts, bean curd and so on. Because soybeans are processed, not only the protein content is not reduced, but also the digestion and absorption rate is improved. At the same time, all kinds of soy products are delicious and can promote appetite. Bean sprouts are also rich in vitamin C, which can play a regulating role in winter and spring when vegetables are scarce. [0003] The nutrition of soy products is ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23C20/02A23L11/00A23L11/45
CPCA23C20/025
Inventor 王秀东王荣铭
Owner 五大连池风景区铭膳豆制品有限公司