Processing method of fresh edible soybeans

A processing method and fresh food technology, which is applied in the field of fresh soybean processing, can solve the problems of cumbersome vacuum freeze-drying process, loss of chewy taste of fresh soybeans, and high operational requirements of the processing process, and achieve easy operation, high crispness, and reduced The effect of human cost

Inactive Publication Date: 2016-01-13
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The Chinese patent application number 200910264828.7 discloses a production process of edamame crisps, using hot air and airflow puffing technology to dry and process edamame. The obtained edamame is bright green in color, rich in fragrance and high in crispness, but the obtained product loses its freshness. The chewy taste of edamame
The Chinese patent with the application number 200910061130.5 discloses a processing method of vacuum freeze-dried green beans. The green bea

Method used

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Examples

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Example Embodiment

[0037] Example 1

[0038]Take fresh edamame, the variety Zhexiandou No. 8 as the raw material, pick the edamame pods with full drum kernels and no pests and diseases, first sort to remove broken leaves, deflated pods, etc., and then carry out machine threshing to obtain fresh edamame granules, which are plump and tender. The fresh weight of 100 grains is 85 grams; the fresh edamame grains are placed in a blanching solution with a weight ratio of water and table salt of 100:0.1 for blanching, the blanching temperature is controlled at 90°C, and the blanching time is 100 seconds; the blanching The edamame grains were immediately placed in 20°C water for cooling, and the cooling time was 6 minutes. Then, the edamame grains were drained by using a vibrating water draining device, and frozen to -30°C within 30 minutes by using liquid nitrogen, and the temperature was maintained for 4 hours to obtain freezing. Edamame grains; put the frozen edamame grains in a vacuum freeze-drying d...

Example Embodiment

[0039] Example 2

[0040] Using fresh edamame, the variety of Zhejiang Fresh Bean No. 8 as the raw material, picking the edamame pods with full drum kernels and no pests and diseases, first sorting to remove broken leaves, deflated pods, etc., and then machine threshing to obtain fresh edamame granules, which are plump and tender. The fresh weight of 100 grains is 85 grams; the fresh edamame grains are placed in a blanching solution with a weight ratio of water and table salt of 100:0.06 and blanched, the blanching temperature is controlled at 92°C, and the blanching time is 90 seconds; The edamame grains were immediately placed in 25°C water for cooling, and the cooling time was 3 minutes. Then, the edamame grains were drained by using a vibrating water draining device, and then frozen to -22°C in liquid nitrogen within 55 minutes, and the temperature was maintained for 12 hours to obtain freezing. Edamame seeds; put the frozen edamame seeds in a vacuum freeze-drying device t...

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Abstract

The invention provides a processing method of fresh edible soybeans. The processing method comprises the following steps of firstly blanching fresh green soy bean granules with blanching liquid, then cooling the blanched green soy bean granules, drying the cooled green soy bean granules, refrigerating the dried green soy bean granules, performing heat preservation on the refrigerated green soy bean granules, and performing vacuum freeze drying on the refrigerated green soy bean granules so as to obtain the fresh edible green soy beans. According to the method provided by the invention, the fresh green soy beans are processed through a vacuum freeze drying technique, so that nutrient losses can be effectively reduced, and the original state of the green soy beans is reserved; blanching treatment is performed, so that the beany flavor of the green soy bean granules is effectively reduced, and besides, the natural delicate fragrance of the green soy beans is reserved; the made green soy bean products can be directly eaten, and can be used as mixed ingredients to be used for making dishes, stewing soup and the like to be eaten. Besides, the water activity in the green soy bean products is very low, which is disadvantageous to microbiological growth, so that the green soy bean products can be stored and transported at normal atmospheric temperature. According to the method provided by the invention, the production technology is simple, is easy to operate, and can be mechanically treated in the whole process, and the cost of human resources is significantly reduced.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a processing method of fresh soybeans. Background technique [0002] Fresh soybeans, also known as edamame, refer to soybeans that can be picked and eaten when the pods are emerald green and the seeds are full between the bulging stage and the early ripening stage. Fresh edamame is usually sold in the market as a fresh vegetable in the form of pods, but the moisture content of fresh edamame is as high as 60%, and it is very easy to lose water and wilt or even rot. Therefore, it is difficult to store and transport for a long time. [0003] In order to solve the problem that fresh edamame is difficult to store and transport for a long time, there are many researches on fresh-keeping methods of edamame at home and abroad. The traditional technology mainly keeps edamame fresh and sells it in the form of refrigeration or quick-freezing, but fresh edamame that h...

Claims

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Application Information

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IPC IPC(8): A23L11/00
Inventor 郁晓敏朱丹华袁凤杰傅旭军
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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