Canned green soybean processing technology

A processing technology and canning technology, applied in the field of canned green bean processing technology, can solve the problems of chronic poisoning, long transportation time, affecting the freshness of green beans, etc.

Inactive Publication Date: 2018-07-27
LONGHAI HAICHANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the busy work of people, there is no time to process and make
Moreover, when merchants buy and sell, the transportation time is long, which will affect the freshness of green beans
Most of the canned products on the market are added with preservatives and various additives for the needs of transportation and storage. Preservatives in high concentration will have various hazards to the body, and long-term consumption will cause allergies, carcinogenicity, and chronic poisoning. Therefore, special Design a processing technology of canned green beans

Method used

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  • Canned green soybean processing technology
  • Canned green soybean processing technology
  • Canned green soybean processing technology

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Embodiment Construction

[0026] A kind of canned green beans production process, the composition of canned green beans is as follows:

[0027] Green beans: 65-70%;

[0028] Moisture content: 30-35﹪;

[0029] Citric acid: 0.03-0.05%;

[0030] Salt: 1.0-2.0﹪;

[0031] Water activity: AW﹥0.85, PH value: 5.5-6.5

[0032] Its production process includes the following steps:

[0033] (1) Selection of raw materials: select green beans with green color, neat and moderate maturity, basically the same size, no mildew, no pests, no pollution, and no impurities;

[0034] (2) Soaking in salt water, rinsing, and selection: Rinse the raw materials selected in step (1) with 30% salt water, and select the raw materials after rinsing. When selecting, all impurities and impurities mixed in it should be selected. Defective beans such as mildew, pests, spotted beans, safflower beans, broken pieces, etc., and then immediately remove them and soak them in clean water for 12-16 hours;

[0035] (3) Precooking and coolin...

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Abstract

The invention provides a canned green soybean processing technology including the steps of: selecting raw materials, soaking the raw materials in salt water, rinsing and selecting the green soybeans,pre-boiling the green soybeans, cooling, rinsing and inspecting the green soybeans, examining and receiving empty cans, selecting and washing the cans, packaging the green soybeans into the cans, weighing the canned green soybeans on a scale, preparing a soup, filling the cans with the soup, spraying codes onto the cans, sealing the cans, sterilizing and cooling the cans, wiping the cans, storingthe products in a storeroom and beat-inspecting and packaging the products. The canned vegetable blend can change single eating mode of green soybean and increases promotion range. The technology canimprove taste and mouth feel of the product and enriches nutritional structure of the product. The product can fit people in all ages and is convenient to eat and take.

Description

technical field [0001] The invention relates to the technical field of food processing technology, in particular to a processing technology of canned green beans. Background technique [0002] Green beans are soybeans with a green seed coat. According to the color of its cotyledons, it can be divided into two types: green-skinned green-kernel soybeans and green-skinned yellow-kernel soybeans. Stem stout, densely gray long bristles. Long petiole, dense gray long bristles; small stipules, lanceolate; three compound leaves, terminal leaflets diamond-shaped ovate, 7-13cm long, 2-6cm wide, apex acuminate, base broad cuneate or round , with white villous hairs on both sides, the lateral leaflets are smaller, obliquely ovate; the rachis and small petioles are densely covered with yellow villous hairs. Native to China. It is cultivated all over the country, and the most famous one is in the northeast, and it is widely cultivated all over the world. With the busy work of people,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00
CPCA23V2002/00A23V2250/032
Inventor 方亚川
Owner LONGHAI HAICHANG FOODS
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