Red bean paste processing technology

A processing technology and technology of red bean paste, applied in the fields of application, food preparation, food science, etc., can solve the problems of restricting the economic benefit of industrial production of red bean paste, affecting the water absorption rate of red bean paste, and large hardness of red bean paste, and shortening the cooking time. The effect of reducing the cooking time, the bean skin is obvious, and the cooking time is reduced

Inactive Publication Date: 2016-01-06
ZHENGZHOU SYNEAR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the thick red bean seed coat and compact structure, the firmness of the red bean particles is relatively large, which affects the water absorption rate of the red bean. rate, it usually takes a long time to cook, and it needs to be cooked for more than 1 hour
This longer cooking time causes the processing time of red bean paste to be long, and the processing cost is high, which increases the cost of industrialized production of red bean paste and seriously restricts the economic benefits of industrialized production of red bean paste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The processing method of red bean paste in this embodiment, the specific operation steps are:

[0026] (1) Raw material processing:

[0027] 1) Picking: picking the red adzuki beans to be processed, picking out impurities such as stones, clods, bad beans, miscellaneous beans, moldy beans, and retaining the full-grained adzuki beans as the raw material red adzuki beans;

[0028] 2) Rinse: Pour the raw adzuki beans picked in step 1) into clean water and wash them 3 times;

[0029] 3) Drying: Spread the rinsed raw adzuki beans evenly on the stainless steel workbench until there is no obvious moisture on the surface;

[0030] 4) Crushing treatment: the dried adzuki beans are crushed in a pulverizer, and the raw adzuki beans that are broken into 2 to 3 petals are screened out, such as figure 1 Shown

[0031] (2) Cooking: take the crushed and sieved raw adzuki beans in step (1), add 6 times the amount of water, wait until the water is boiled, start timing, and cook for 25 minutes;

[003...

Embodiment 2

[0034] The processing method of red bean paste in this embodiment, the specific operation steps are:

[0035] (1) Raw material processing:

[0036] 1) Picking: picking the adzuki beans to be processed, picking out impurities such as stones, clods, bad beans, miscellaneous beans, moldy beans, and retaining the full-grained adzuki beans as the raw material red adzuki beans;

[0037] 2) Rinsing: Pour the raw adzuki beans picked in step 1) into clean water and wash them twice;

[0038] 3) Drying: Spread the rinsed raw adzuki beans evenly on the stainless steel workbench until there is no obvious moisture on the surface;

[0039] 4) Crushing treatment: the dried adzuki beans are crushed in a pulverizer, and the raw adzuki beans that are broken into 2 to 3 petals are screened out;

[0040] (2) Cooking: take the crushed and sieved raw adzuki beans in step (1), add 4 times the amount of water, and start timing after the water is boiled, and cook for 20 minutes;

[0041] (3) Stir-frying: 90 parts ...

Embodiment 3

[0043] The processing method of red bean paste in this embodiment, the specific operation steps are:

[0044] (1) Raw material processing:

[0045] 1) Picking: picking the red adzuki beans to be processed, picking out impurities such as stones, clods, bad beans, miscellaneous beans, moldy beans, and retaining the full-grained adzuki beans as the raw material red adzuki beans;

[0046] 2) Rinse: Pour the raw adzuki beans picked in step 1) into clean water and wash them 5 times;

[0047] 3) Drying: Spread the rinsed raw adzuki beans evenly on the stainless steel workbench until there is no obvious moisture on the surface;

[0048] 4) Crushing treatment: the dried adzuki beans are crushed in a pulverizer, and the raw adzuki beans that are broken into 2 to 3 petals are screened out;

[0049] (2) Cooking: Take the crushed and sieved raw adzuki beans in step (1), add 10 times the amount of water, and start timing after the water is boiled, and cook for 30 minutes;

[0050] (3) Stir-frying: 120 ...

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Abstract

The invention relates to the technical field of food processing, and particularly relates to a red bean paste processing technology. The technology is characterized in that to-be-cooked small red beans are crushed into 2-3 pieces, and water is added for cooking; the crushed small red beans increase the water absorption rate of the small red beans, so that the small red beans can fully absorb water and expand within a short period of time; compared with a technology for directly cooking the small red complete beans, the cooking time is shortened by 1-2 times, and the production cost is reduced greatly; meanwhile, the crushing superficial area is small by controlling the crushing degree of the small red beans into 2-3 pieces, the phenomena of diluting fragrance, darkening color, half-cooking of bean halves, burning and the like cannot happen, and moreover, favorable pasty feel can be kept without generating the phenomena of high elasticity, nonuniform color and obvious bean skin. Compared with the red bean paste cooked by the traditional technology, by the technology and method, the cooking time is shortened greatly, energy consumption is saved, the production cost is reduced, meanwhile, the original mouthfeel of the red bean paste is not affected, the flavor is heavy, the mouthfeel is fine and smooth, and the pasty feel is obvious.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of red bean paste. Background technique [0002] Bean paste stuffing is usually prepared from mung beans, soybeans, red beans, etc., and is widely used as fillings for various foods, especially traditional foods, such as buns with bean paste, moon cakes with bean paste, and gongs with bean paste. The industrial production of bean paste filling has played a key role in promoting the development of traditional food. As a kind of red bean paste made from red bean paste, it has a long history and is loved by people because of its unique sweet flavor. Adzuki beans are widely cultivated in our country, and the raw materials are sufficient. The traditional preparation process of red bean paste is to cook the selected and clean red adzuki beans and then add auxiliary materials to fry them. However, due to the thick seed coat and dense structure of the adzuki bean...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20
Inventor 马瑞萍张斌张顺昌张月飞叶笑艳李园袁佰华蒲红艳
Owner ZHENGZHOU SYNEAR FOOD
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