Bagged low-salt bean paste and production and processing method thereof

A processing method and technology for salted beans, which are applied in the field of bagged low-salt watercress and its production and processing, can solve problems such as spoilage, influence on storage time, cardiovascular hypertension, etc. big effect

Pending Publication Date: 2019-09-06
四川望红食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the actual production process, due to the need for contact with air and the need for bacterial strains to be fermented, when the salt content is too low, it is easy to spoil during the production process. On the one hand, it leads to low yield of Douban food and waste of materials Seriously, on the other hand, it is easy to lead to the low quality of Douban food products and affect its storage time. However, long-term consumption of foods with high salt content can easily lead to diseases such as cardiovascular hypertension, which poses a great threat to the health of consumers

Method used

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  • Bagged low-salt bean paste and production and processing method thereof
  • Bagged low-salt bean paste and production and processing method thereof
  • Bagged low-salt bean paste and production and processing method thereof

Examples

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Effect test

Embodiment 1

[0048] see figure 1 , a bagged low-salt watercress and a production and processing method thereof, comprising the following ingredients according to weight percentage: 35% of fresh pepper, 25% of dried broad bean, 35% of dried pepper, 0.04% of potassium sorbate, 2.5% of orange peel, 15% of flour %, garlic cloves 1.5%, its production and processing method comprises the following steps:

[0049] S1. Cleaning, crushing and salting the fresh peppers for storage to obtain salted fresh peppers;

[0050] S2. Washing and soaking the dried broad beans, and then performing koji-making treatment on the soaked dried silkworms and flour, and then salting and storing to obtain sweet petals;

[0051] S3. Washing, soaking, pulverizing and steaming dried chili after purchasing to make unsalted rehydrated chili;

[0052] S4. Please refer to Image 6 , desalting treatment, evenly mixing salted fresh peppers, unsalted rehydrated peppers and sweet petals to obtain semi-finished watercress food,...

Embodiment 2

[0057] see figure 1 , a bagged low-salt watercress and a production and processing method thereof, comprising the following ingredients according to weight percentage: 30% of fresh pepper, 20% of dried broad bean, 30% of dried pepper, 0.03% of potassium sorbate, 2% of orange peel, and 10% of flour %, cloves of garlic 1%, its production and processing method comprises the following steps:

[0058] S1. Cleaning, crushing and salting the fresh peppers for storage to obtain salted fresh peppers;

[0059] S2. Washing and soaking the dried broad beans, and then performing koji-making treatment on the soaked dried silkworms and flour, and then salting and storing to obtain sweet petals;

[0060] S3. Washing, soaking, pulverizing and steaming dried chili after purchasing to make unsalted rehydrated chili;

[0061] S4. Please refer to Image 6 , desalting treatment, evenly mixing salted fresh peppers, unsalted rehydrated peppers and sweet petals to obtain semi-finished watercress fo...

Embodiment 3

[0066] see figure 1 A bagged low-salt watercress and a production and processing method thereof, comprising the following ingredients according to percentage by weight: fresh pepper 40%, dried broad beans 30%, dried chili 40%, potassium sorbate 0.05%, orange peel 3%, flour 20% %, garlic cloves 2%, its production and processing method comprises the following steps:

[0067] S1. Cleaning, crushing and salting the fresh peppers for storage to obtain salted fresh peppers;

[0068] S2. Washing and soaking the dried broad beans, and then performing koji-making treatment on the soaked dried silkworms and flour, and then salting and storing to obtain sweet petals;

[0069] S3. Washing, soaking, pulverizing and steaming dried chili after purchasing to make unsalted rehydrated chili;

[0070] S4. Please refer to Image 6 , desalting treatment, evenly mixing salted fresh peppers, unsalted rehydrated peppers and sweet petals to obtain semi-finished watercress food, then adding desaltin...

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Abstract

The invention discloses a bagged low-salt bean paste and a production and processing method thereof, and belongs to the field of bean paste food. According to the bagged low-salt bean paste and the production and processing method thereof, one step of desalination treatment is increased after normal production of bean paste food. By adding a desalination adsorption bag, table salt in the bean paste food can be effectively absorbed, so that salt is transferred from the bean paste food to a salt transfer material in the desalination adsorption bag, so as to realize the low salt effect of the bean paste food; in the process, the salt can achieve the effect of preventing spoilage and deterioration during production, and then the salt is transferred to reduce the content of table salt of the food as low as 8-12%; compared with 15-22% of the content of table salt of conventional products, the content of table salt is effectively reduced, and thus the safety of the bean paste food is effectively improved and the concept and demand of healthy consumption on market are met.

Description

technical field [0001] The invention relates to the field of watercress food, in particular to a bagged low-salt watercress and a production and processing method thereof. Background technique [0002] At present, the edible salt content of commercially available Douban products is generally 15-22% (refer to the regulations on the edible salt content in GB / T20560-2006 national standard "Geographical Indication Products Pixian Douban"). The process sequence is to wash fresh and dried peppers separately, crush them, store them in salt, add sweet petals into the pool, turn them in the sun until they are mature, blend them, and pack them into finished products. [0003] In the current market environment, consumers' low-sodium and low-salt health concept is deeply rooted in the hearts of the people. In order to meet the market demand, it is necessary to develop Douban products with low edible salt content. [0004] The edible salt content of the existing Douban food is on the hi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L31/00A23L19/00
CPCA23L11/01A23L31/00A23L19/01
Inventor 杨培东
Owner 四川望红食品有限公司
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