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Soybean stem leisure food formulation and processing method thereof

A technology of leisure food and processing method, which is applied in the field of food processing, can solve the problems of short fresh-keeping period, short shelf-life, long time required, etc., and achieve the effect of prolonging the fresh-keeping time, simple processing method and complete shape

Pending Publication Date: 2017-05-10
四川山古坊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, the bean stems can be obtained in the extraction step. However, because the bean stems are rich in nutrients, they are easy to breed microorganisms and deteriorate, and the shelf life is short. Usually, the bean stems are dried and stored after being prepared.
[0004] Because bean stems are usually dry products, people need to soak them in water before eating. Generally, they need to be soaked (cool in summer and warm in winter) for 3-4 hours before they can be completely softened and opened before they can be eaten. It takes a long time, which is different from modern fast food. The pace of life is not suitable. Due to the long time of making and the short shelf life after making (generally no more than 24 hours), it is also not conducive to the promotion and application in the catering industry, which seriously hinders the traditional non-fermented soybean products (deleted here ) industry development

Method used

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  • Soybean stem leisure food formulation and processing method thereof
  • Soybean stem leisure food formulation and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A bean stalk snack food formula, which comprises the following substances in parts by mass: bean stalk: 77%; minced garlic: 3.6%; vegetable oil: 2.4%; sea pepper: 8.0%; monosodium glutamate: 0.4%; %; sugar: 0.5%; soy sauce: 4.5%; salt: 2.0%.

[0021] A processing method of bean stalk snack food, comprising the following steps:

[0022] (1) Put the dried bean stems in water for soaking, the water consumption is 3 cm after soaking the dried bean stems, soak for 3 hours until softened, drain, drain 1 kg of dried bean stems to 1.4 kg, cut into pieces or shreds;

[0023] (2) Mix the diced or shredded bean stems at room temperature with minced garlic, vegetable oil, sea pepper, monosodium glutamate, sesame oil, sugar, soy sauce, and salt, pack the mixed bean stems into a vacuum seal, and press 1000Pa, and then sterilized for 15 minutes at 110°C and 400kPa to obtain the bean stem snack food.

Embodiment 2

[0025] A bean stalk snack food formula, the formula includes the following substances, the mass fraction is: bean stalk: 77%; minced garlic: 3.8%; vegetable oil: 2.3%; sea pepper: 8.4%; monosodium glutamate: 0.7%; sesame oil: 1.5% ; Sugar: 0.3%; Soy sauce: 4.5%; Salt: 1.5%.

[0026] A kind of processing method of bean stalk snack food, is characterized in that, comprises the following steps:

[0027] (1) Put the dried bean stems in water for soaking, the water consumption is 4 cm of soaked dried bean stems, soak for 4 hours until softened, drain, drain 1 kg of dried bean stems to 1.5 kg, cut into pieces or shreds;

[0028] (2) Mix the diced or shredded bean stems at room temperature with minced garlic, vegetable oil, sea pepper, monosodium glutamate, sesame oil, sugar, soy sauce, and salt, pack the mixed bean stems into a vacuum seal, and press 1100Pa, and then sterilized for 15 minutes at 115°C and 405kPa to obtain the bean stem snack food.

Embodiment 3

[0030] A bean stalk snack food formula, which comprises the following substances in parts by mass: bean stalk: 76%; minced garlic: 4.0%; vegetable oil: 2.4%; sea pepper: 8.6%; monosodium glutamate: 1%; sesame oil: 1.5% %; sugar: 0.5%; soy sauce: 4.5%; salt: 1.5%.

[0031] A kind of processing method of bean stalk snack food, is characterized in that, comprises the following steps:

[0032] (1) Put the dried bean stems in water for soaking, the water consumption is 5 cm of soaked dried bean stems, soak for 4 hours until softened, drain, drain 1 kg of dried bean stems to 1.6 kg, cut into pieces or shreds;

[0033] (2) Mix the diced or shredded bean stems at room temperature with minced garlic, vegetable oil, sea pepper, monosodium glutamate, sesame oil, sugar, soy sauce, and salt, pack the mixed bean stems into a vacuum seal, and press 1200Pa, then sterilized for 15 minutes at 120°C and 408kPa to obtain the bean stem snack food.

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Abstract

The invention relates to a soybean stem leisure food formulation and a processing method thereof; the formulation comprises, by weight, 75-79% of soybean stem, 3.6-4.0% of minced garlic, 2.0-2.4% of rapeseed oil, 8.0-9.0% of hot chili, 0.4-1.0% of monosodium glutamate, 1.2-1.8% of sesame seed oil, 0.1-0.5% of white sugar, 4.0-5.0% of soy sauce, and 1.0-2.0% of salt. The processing method described herein is simple; the soybean stem leisure food formulation is provided; soybean stem leisure food produced herein has complete shape and uniform thickness, has uniform color and gloss, takes chewy and elastic, is hot and fragrant, and is convenient to eat; the shelf life of soybean stem is extended, up to 6 months and longer.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a bean stem snack food formula and a processing method thereof. Background technique [0002] Bean sticks, also known as bean sticks and bean gluten, are high-protein foods extracted from soybeans. After soaking, grinding, and boiling the screened soybeans are filtered into soy milk; The wind blows, and the skin is rolled up with a bamboo stick when the skin is peeled, and the soybean product is dried. [0003] The preparation method of bean stems generally has the following steps: selecting beans→soaking beans→refining pulp→pulping pulp→boiling pulp→filtering pulp→extracting→taking sticks→drying→packing. Generally, the bean stems can be obtained in the extraction step. However, because the bean stems are rich in nutrients, they are easy to breed microorganisms and deteriorate, and the freshness period is short. Usually, the bean stems are dried and stored when they are prepared. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 郑兴明王代勇王延明
Owner 四川山古坊食品有限公司
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