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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

AI Technical Summary

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 beans are processed through the steps of soaking, color protection, blanching, cooling, draining, laying, quick freezing, vacuum freeze-drying, sorting and metal detection box packaging. , but the pretreatment process is complex, the vacuum freeze-drying process is cumbersome, the operation requirements for the processing process are high, and the production cost is high
Therefore, the problems of edamame product quality loss and high production cost need to be solved urgently

Method used

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Embodiment 1

[0038]Take fresh edamame, the variety is Zhexiandou No. 8 as raw material, pick edamame pods with plump bulges and no pests and diseases, first sort to remove broken leaves, shrunken pods, etc., and then perform machine threshing to obtain fresh edamame grains, which are plump and tender. The fresh weight of 100 grains is 85 grams; put the fresh edamame grains in the blanching solution with a weight ratio of water and salt of 100:0.1, and the blanching temperature is controlled at 90°C, and the blanching time is 100 seconds; the blanched The finished edamame is immediately placed in 20°C water to cool for 6 minutes, and then the edamame is drained with vibration and draining equipment, frozen to -30°C within 30 minutes with liquid nitrogen, and kept at the temperature for 4 hours to obtain frozen Edamame granules; dry edamame granules in a vacuum freeze-drying equipment for 15 hours, the vacuum degree is controlled between 60mbar-70mbar, and the temperature is -25°C; finally, t...

Embodiment 2

[0040] Fresh edamame, the variety of which is Zhexiandou No. 8, is used as the raw material. The edamame pods with plump grains and no pests and diseases are picked. They are first sorted to remove broken leaves and pods, and then machine threshed to obtain fresh edamame. The beans are plump and tender. The fresh weight of 100 grains is 85 grams; put the fresh edamame grains in the blanching solution with a weight ratio of water and salt of 100:0.06, the blanching temperature is controlled at 92°C, and the blanching time is 90 seconds; the blanched The finished edamame is immediately placed in 25°C water to cool for 3 minutes, and then the edamame is drained using a vibration draining device, frozen to -22°C within 55 minutes with liquid nitrogen, and kept at the temperature for 12 hours to obtain frozen Edamame granules; place the frozen edamame beans in a vacuum freeze-drying equipment to dry for 16 hours, the vacuum degree is controlled between 80mbar-90mbar, and the tempera...

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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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