Processing method of kidney beans boiled and cooked together with rice

Abstract

The invention relates to a preprocessing method of kidney beans. The method comprises the following steps that cleaned kidney beans of which impurities are removed are subjected to constant-temperature soaking, low-pressure stewing, hot-air drying and microwave puffing, so that the kidney beans can fully absorb water to ensure that part of the kidney beans are pasted; the content of water is removed in a hot-air drying process and the interior structure of grains is loosened by means of microwave puffing so as to form a large quantity of gaps and channels, and thus, re-watering is facilitated, and the content of water is continuously reduced at the same time. The appearance shape of the processed kidney beans is not obviously changed, the pasting degree is improved, the re-watering speed is high, the stewing performance is improved, the expiration date of a dried product is long, the problems of long stewing time, difficulty in water absorption, hard taste and the like of the kidney beans can be solved, the nutrition and the flavor of the kidney beans are reserved, and the requirement that the kidney beans can be cooked and boiled together with the rice can be met.

Description

technical field [0001] The invention belongs to the field of grain deep processing, and relates to a pretreatment method for kidney beans, so that they can be co-cooked with rice without soaking or cooking in advance. Background technique [0002] kidney beans ( Phaseolus vulgar ) The scientific name kidney bean, the main chemical component in kidney beans is starch, and contains a lot of protein and rich in vitamins. Kidney beans are rich in nutrients. According to ancient Chinese medical records, kidney beans are sweet and flat in taste and warm in nature. However, due to the dense structure and high hardness of kidney beans, when adding them to rice, they need to be soaked for 5-10 hours in advance or pre-cooked for 10-30 minutes before they can be cooked and eaten normally, otherwise they cannot be cooked together with rice. A lot of current research is to remove the skin of miscellaneous grains and beans, although its taste is improved, but the dietary fiber and pig...

AI Technical Summary

Problems solved by technology

If the kidney beans after low-pressure cooking are directly microwave-dried, the microwave energy will directly act on the medium molecules and convert into heat energy. Due to the penetrating properties of microwaves, the inside and outside of the medium can be heated at the same time, without heat conduction, and the drying speed is very fast, but it will cause a lot of damage to the skin of the kidney beans. Bursting, falling off, splitting of bean petals, unable to maintain the appearance of whole grains of kidney beans

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