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LILI bean and processing method thereof

A processing method and technology for raw beans, which are applied in the field of food processing, can solve the problems of skin breakage and short processing time of beans, and achieve the effects of ensuring the integrity of the particles, improving the sensory properties, and shortening the cooking time.

Pending Publication Date: 2020-01-10
佛山市顺德区百辉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Based on this, it is necessary to solve the problem of severe bean skin damage in the traditional cooking process, and provide a processing method for bean grains, which can keep the appearance of the bean grains intact, and the processing time is short and the required expansion rate can be achieved.

Method used

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  • LILI bean and processing method thereof
  • LILI bean and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1 A kind of salty red bean and preparation method thereof

[0041] 1) Weigh 50 kg of selected red bean, wash and set aside.

[0042] 2) Put the cleaned red beans into a container with a hole, and then cover the mouth of the container tightly. The aperture of the hole is smaller than the particle size of the red beans to avoid leakage of the red beans. The capacity of the container is 0.065m 3 .

[0043] 3) Prepare 250kg of 2wt% salt solution, and add the prepared solution to a volume of 3m 3 in an upright pressure cooker.

[0044] 4) Then place the container with the red bean in step 3) in the vertical pressure cooker filled with the saline solution, and the saline solution completely submerges the container with the red bean.

[0045] 5) The pressure of the vertical pressure cooker is increased to 0.1MPa-0.2MPa, the temperature is raised to 121°C-125°C, and cooking is carried out at the pressure and temperature for 40 minutes.

[0046] 6) Stop pressurizati...

Embodiment 2

[0047] Embodiment 2 A kind of salty red bean and preparation method thereof

[0048] 1) Weigh 50 kg of selected red bean, wash and set aside.

[0049] 2) Put the cleaned red beans into a container with a hole, and then cover the container tightly. The aperture of the hole is smaller than the particle size of the red beans to avoid leakage of the red beans. The capacity of the container is 0.08m 3 .

[0050] 3) Prepare 200kg of 2wt% salt solution, and add the prepared solution to a volume of 3m 3 in an upright pressure cooker.

[0051] 4) Then place the container with the red bean in step 3) in the vertical pressure cooker filled with the saline solution, and the saline solution completely submerges the container with the red bean.

[0052] 5) Increase the pressure of the vertical pressure cooker to 0.1 MPa to 0.2 MPa, and the temperature to 121° C. to 125° C., and cook at the pressure and temperature for 50 minutes.

[0053] 6) Stop pressurization and heating, after the pr...

Embodiment 3

[0054] Embodiment 3 A kind of salty red bean and preparation method thereof

[0055] 1) Weigh 50 kg of selected red bean, wash and set aside.

[0056] 2) Put the cleaned red bean into a container with a hole, and then cover the container tightly. The aperture of the hole is smaller than the particle size of the red bean to avoid leakage of the red bean. The capacity of the container is 0.09m 3 .

[0057] 3) Prepare 200kg of 2wt% salt solution, and add the prepared solution to a volume of 3m 3 in an upright pressure cooker.

[0058] 4) Then place the container with the red bean in step 3) in the vertical pressure cooker filled with the saline solution, and the saline solution completely submerges the container with the red bean.

[0059] 5) Increase the pressure of the vertical pressure cooker to 0.1 MPa to 0.2 MPa, and the temperature to 121° C. to 125° C., and cook at the pressure and temperature for 50 minutes.

[0060] 6) Stop pressurization and heating, after the press...

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Abstract

The invention relates to a LILI bean and a processing method thereof, belonging to the technical field of food processing. The invention relates to a processing method of LILI beans, which comprises the following steps: the raw bean is placed in an aqueous solution of sugar or salt, at a temperature of 121 DEG C to 125 DEG C and under the condition that the pressure is 0.1 MPa to 0.2 MPa, heat preservation and pressure maintenance cooking is performed for 30 to 50 minutes, so that the water content of the cooked raw bean is 30wt% to 50wt%, the expansion rate is 50 to 200%, and the sugar content is 20wt% to 50wt% or the salt content is 0.5 wt% to 6wt%; cooking, draining and cooling are performed to obtain LILI beans. The processing method can keep the appearance of LILI grains intact, the processing time is short, the required expansion rate can be reached, and the requirements of miscellaneous bean fillings can be met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a grain bean and a processing method thereof. Background technique [0002] Lili beans are a kind of food raw materials, mainly salty and sweet. Among them, the raw materials of sweet-flavored beans mainly include miscellaneous beans such as mung beans and red beans, which are often used as fillings in bread, cakes and ice cream, endowing bread and other products with special sensory characteristics, and are deeply loved by consumers. The raw materials of savory soybeans are generally limited to broad beans, and they are all low-moisture and non-swelling, and are usually sold as final food. [0003] Salty beans are generally fried and puffed, using oil as a heat exchange medium to gelatinize the starch in the fried beans, so the oil content is high, and after frying and puffing, it will cause serious nutritional loss. Sweet beans are generally cooked by steaming. Becaus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L5/10A23L27/00A23L27/10A23P30/30A23P30/38
CPCA23L11/01A23L11/03A23L5/13A23L27/00A23L27/10A23P30/30A23P30/38
Inventor 黄树雄韩飞谭志国郭石兵李静霞范志彬
Owner 佛山市顺德区百辉食品有限公司
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