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Making method of easily-cooked red beans

A red bean and red bean granule technology, which is applied in food preparation, application, food science, etc., can solve the problems of poor taste and difficult cooking of red beans, and achieve good rehydration effect

Active Publication Date: 2016-07-20
COFCO GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the practical problems of poor taste and difficult cooking of red beans, and at the same time aiming at the defects of the prior art methods, the inventors conducted intensive and in-depth research on the technology and parameters of red beans ripening, and proposed a method for preparing red beans that are easy to cook. The easy-to-cook red bean product obtained by the method has properties such as being easy to cook, keeping the appearance of the red bean intact without breaking, and being easy to rehydrate while maintaining the taste and nutrition of the red bean.

Method used

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  • Making method of easily-cooked red beans
  • Making method of easily-cooked red beans
  • Making method of easily-cooked red beans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Embodiment 1: the influence of the soaking time of step (1) on the quality of easy-to-cook red bean

[0062] In this example, the effects of different soaking times on the integrity of the appearance of the easy-to-cook red bean product and the acceptance of the mouthfeel after cooking with rice were studied.

[0063] Prepare the easy-cooking red beans through the following process:

[0064] (1) Soaking step: remove impurities, broken red beans and diseased red beans in the commercially available red beans, wash with water for 3 times, and obtain red beans as raw materials. The raw material is divided into 5 parts according to each part of 500g. Under the condition of 25°C, add 3000g of water (that is, the mass ratio of red beans to water is 1:6), soak for 2.5h, 3.5h, 4.5h, 5.5h, 6.5h, get soaked red beans, decant excess water after soaking, set aside;

[0065] (2) Cooking and pre-cooking step: adding each red bean sample soaked in step (1) into a cooking pot, cooking...

Embodiment 2

[0071] Embodiment 2: the influence of the steaming time of step (2) on the quality of easy-to-cook red beans

[0072] The soaking time in the control step (1) is 3.5h, and the cooking time of each sample in the step (2) is respectively 20min, 30min, 40min, 50min, and other steps and parameters are all the same as in Example 1. The appearance integrity of the easy-cooking red beans obtained at different cooking times and the acceptance of the taste after cooking with rice were compared, and the results are shown in Table 2. Make sure that the red bean rice is moderately soft and hard when the cooking time exceeds 40 minutes. However, too long cooking time will result in a lower integrity of the appearance of dried red beans, therefore, it is more preferable to control the cooking time within 30min-50min. Specifically, when the cooking time is less than 30 minutes, the taste of red beans cooked with rice after drying is hard, and when the cooking time is longer than 50 minutes,...

Embodiment 3

[0075] Embodiment 3: the impact of the slow drying time of step (3) on the quality of red bean easily cooked

[0076] Control the soaking time in step (1) to be 3.5h. In step (3), under normal pressure, use saturated water vapor to dry the precooked red beans obtained in step (2) for 30min, 60min, 90min, and 120min respectively at 50°C. , other steps and parameters are the same as in Example 1. The appearance integrity of the easy-cooking red beans obtained at different slow drying times and the acceptance of the taste after cooking with rice were compared, and the results are shown in Table 3. It is confirmed that after 90 minutes of slow drying, the red bean rice is moderately soft and hard, and the appearance of red beans is better. Therefore, the slow drying time is preferably controlled at 90-120 minutes. Too long slow drying time will increase energy consumption. After reaching 90 minutes, continue Prolonging the drying time had no significant effect on maintaining the ...

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Abstract

The invention relates to a making method of easily-cooked red beans.The method comprises the following steps of 1, a soaking step, wherein the red beans which serve as the raw material are soaked with water, and the soaked red beans are obtained; 2, a step of steaming the red beans for pre-cooking, wherein the soaked red beans obtained in the first step are steamed for pre-cooking, and the precooked red beans are obtained; 3, a drying step, wherein the precooked red beans obtained in the second step are slowly dried by means of vapor, rapid drying is conducted subsequently by means of microwave, and dried easily-cooked red beans are obtained; 4, a cooling step, wherein the dried easily-cooked red beans obtained in the third step are cooled at the temperature ranging from 10 DEG C to 30 DEG C, and an easily-cooked red bean product is obtained.The easily-cooked red bean product obtained through the method has the advantages of being easy to cook, capable of keeping the appearance of the red beans complete and not broken basically, easy to rewater and the like, and meanwhile the red beans have better mouthfeel and nutrition.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products or food, and in particular relates to a preparation method of easy-cooking red beans. Background technique [0002] At present, in people's dietary structure, the food is too fine and monotonous, which makes the nutrient content of the food intake too single. In addition, the increase in edible fat has caused the incidence of hypertension, cardiovascular disease, diabetes and other senile diseases in China to continue to rise. People are eager to seek food that suits their needs, has a certain auxiliary health care effect, is delicious, and is convenient to eat. [0003] Coarse grains are rich in dietary fiber, multivitamins, and various mineral elements. Regular consumption of miscellaneous grains has a positive preventive effect on hypertension, cardiovascular disease, diabetes and other senile diseases. The "Dietary Guidelines for Chinese Residents" recommends ...

Claims

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Application Information

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IPC IPC(8): A23L1/201
Inventor 亓盛敏谢天任晨刚
Owner COFCO GROUP
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