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Black soybean pickling method

A technology of black beans and raw materials, applied in the functions of food ingredients, food science, applications, etc., can solve the problem of no black bean processing, and achieve the effects of eliminating fatigue, enhancing resistance, and promoting liver cell regeneration.

Inactive Publication Date: 2017-12-26
黄秀英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] At present, black beans are mainly boiled and eaten, and there are no reports of black soybean processing in terms of deep processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0049] Below in conjunction with embodiment the method of the present invention is further described.

[0050] A method for pickling black soybeans, the specific implementation method is as follows:

[0051] 1. Raw material collection: Black soybeans with full particles, uniformity and no pests are collected as raw materials.

[0052] 2. Selection of raw materials for vinegar: choose rice vinegar with a degree of 4 to 5 degrees as the raw material.

[0053] 3. Honey collection: collect fresh, non-deteriorated honey as raw material.

[0054] 4. Fried beans: First put the black beans into the frying pan and dry fry them on medium heat. After the black bean skins burst, turn to low heat and fry for five minutes.

[0055] 5. Soaking: Use a non-metallic container as a soaking container, then place the fried black beans in the soaking container, then pour rice vinegar, and make the rice vinegar submerge the black beans. The soaking time is 12 to 15 days.

[0056] 6. Finished prod...

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PUM

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Abstract

The invention discloses a black soybean pickling method. The method particularly includes the steps that black soybean, rice vinegar and honey are raw materials; according to a processing process, the black soybean is dry-fried until the skin of the black soybean is puffed, then the black soybean is soaked in the rice vinegar, and finally the honey is stirred into the vinegared black soybean to obtained a finished product. Through the method, the black soybean, the rice vinegar and the honey are organically bonded, the black soybean, the rice vinegar and the honey have unique effects respectively, and then a unique snack food is formed.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a method for pickling black beans. Background technique [0002] Black soybean is the black seed of soybean Glycinemax (L.) merr. Also known as black beans and black beans, they are sweet in taste and flat in nature. According to a study by Chinese scientists, black soybean hull extracts can improve the body's absorption of iron, and eating black soybeans with the skin on can improve the symptoms of anemia. Black beans are rich in nutrition, containing protein, fat, vitamins, trace elements and other nutrients, and also have a variety of biologically active substances, such as black bean pigment, black bean polysaccharide and isoflavones. In addition, black beans have the characteristics of high protein and low calorie, and the protein content is as high as more than 45%. Among them, the high-quality protein is about 1 / 4 higher th...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L21/25A23L33/00
CPCA23L11/03A23L21/25A23L33/00A23V2002/00A23L11/50A23V2200/30A23V2200/326A23V2200/3262A23V2200/318A23V2200/32A23V2200/332A23V2200/328A23V2200/31
Inventor 黄秀英
Owner 黄秀英
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