A kind of pretreatment method of black beans co-cooked with rice
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A technology of black beans and rice, applied in the field of pretreatment, can solve problems such as low consumer acceptance and incomplete product appearance
Inactive Publication Date: 2017-12-01
JILIN AGRICULTURAL UNIV
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But the appearance of the product is incomplete, and the consumer recognition is low
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Embodiment 1
[0020] Material: black beans commercially available
[0026] 1. Remove impurities from black beans, remove stones and clods in black beans through specific gravity, and then remove residual bean shells and bean leaves in black beans through air separation, and then sieve black beans to remove black beans with too small particles and mixed black beans Mung bean, red bean and other miscellaneous beans to get uniform black beans.
[0027] 2. Weigh the clean black beans obtained in 100g of step 1, wash them with running water, remove the dust on the surface of the black beans, and make the final product obtained wit...
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Abstract
The invention relates to a method for pretreatment of black soybeans, which belongs to the technical field of miscellaneous grain processing. It is characterized in that black soybeans are used as raw materials, and the corresponding black soybean products are obtained through the steps of impurity removal, cleaning, high-pressure steaming, hot air drying, microwave puffing, packaging and the like. The invention has the advantage that the treated black beans and rice can be cooked together when cooking, which solves the problem of pre-soaking or steaming black beans when consumers mix them with rice, improves the degree of ripening of black beans, and basically The complete particle shape and nutritious flavor of the black beans are maintained, and it is convenient for consumers to eat, and is convenient for retailing, storage and transportation.
Description
technical field [0001] The invention relates to a pretreatment method, in particular to a black soybean processing method and a product thereof which can be quickly cooked together with rice. Background technique [0002] Black soybean is a leguminous plant soybean (scientific name: Glycinemax (L.)merr ), also known as black beans. In China's Liaoning, Jilin, Anhui, Henan, Hebei, Shandong, and Jiangsu, it is more planted and widely distributed. Black soybeans are rich in nutrition and have high nutritional value. Every 100 grams of black soybeans contain: Water: 9.9 (grams), Ash: 4.6 (grams), Vitamin E (T): 17.36 (mg), Zinc 4.8 (mg), calories : 381 (kcal), dietary fiber: 10.2 (g), calcium: 224 (mg), selenium: 6.79 (microgram), energy: 1594 (kJ), carotene: 30 (mg), phosphorus: 500 (mg ), copper: 156 (mg), protein: 36 (g), thiamine: 0.2 (mg), potassium: 1377 (mg), manganese: 2.83 (mg), fat: 15.9 (g), nuclear Flavin: 0.33 (mg), Sodium: 3 (mg), Iron: 7 (mg), Carbohydrate: 33...
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