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Production process of fumigated fine-waist black beans

A production process and technology of black beans, applied in the field of food processing, can solve the problems of complicated eating methods, and achieve the effects of inhibiting the growth of bacteria in the intestine, promoting gastrointestinal motility, and soothing stagnation.

Pending Publication Date: 2021-11-02
河曲县万家福商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The commonly used method of eating black beans is to cook them in boiling water. Sometimes in order to speed up the speed of cooking, they are usually soaked to make them soft before cooking. Although the cooking speed is increased to a certain extent, the eating method is complicated.

Method used

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  • Production process of fumigated fine-waist black beans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The first step is to choose the thin-waisted black beans

[0044] The slender-waisted black beans to be processed are screened and removed by a screening machine for removing impurities, and the slender-waisted black beans with a particle size of 5-6 mm are obtained by screening;

[0045] The second step, cleaning

[0046] The thin-waisted black beans with different particle sizes screened in the first step are washed in clean water for 3 times in batches;

[0047] The third step, soaking

[0048] Spices made of fennel, Chinese prickly ash, cinnamon, cloves and tangerine peel are prepared in equal mass ratios, the mass ratio of edible salt to black beans is 1:5, and the mass ratio of spices to black beans is 1:5, soaked for 2d;

[0049] The fourth step, fumigation

[0050] Place the thin-waisted black soybeans soaked in the third step in the fumigation equipment for fumigation, fumigate at 70°C for 3 hours, adjust the temperature, fumigate at 50°C for 1 hour, and coo...

Embodiment 2

[0061] The first step is to choose the thin-waisted black beans

[0062] The slender-waisted black beans to be processed are screened and removed by a screening machine for removing impurities, and the slender-waisted black beans with a particle size of 5-6 mm are obtained by screening;

[0063] The second step, cleaning

[0064] The thin-waisted black beans with different particle sizes screened in the first step are washed 4 times in clean water in batches;

[0065] The third step, soaking

[0066] Spices made of fennel, Chinese prickly ash, cinnamon, cloves and tangerine peel are prepared in equal mass ratios, the mass ratio of edible salt to black beans is 1:3, the mass ratio of spices to black beans is 1:3, and soaked for 1d;

[0067] The fourth step, fumigation

[0068] Place the thin-waisted black soybeans soaked in the third step in the fumigation equipment for fumigation, fumigate at 75°C for 2.5 hours, adjust the temperature, fumigate at 55°C for 1 hour, and cool ...

Embodiment 3

[0079] The first step is to choose the thin-waisted black beans

[0080] The slender-waisted black beans to be processed are screened and removed by an impurity removal screening machine, and the slender-waisted black beans with a particle size of 7-9 mm are obtained by screening;

[0081] The second step, cleaning

[0082] The thin-waisted black beans with different particle sizes screened in the first step are washed in clear water for 5 times in batches;

[0083] The third step, soaking

[0084] Prepare the spices composed of fennel, Chinese prickly ash, cinnamon, cloves and tangerine peel in equal mass ratios, the mass ratio of edible salt to black beans is 1:4, the mass ratio of spices to black beans is 1:4, and soak for 1d;

[0085] The fourth step, fumigation

[0086] Place the thin-waisted black beans soaked in the third step in the fumigation equipment for fumigation, fumigate at 80°C for 2 hours, adjust the temperature, fumigate at 50°C for 1 hour, and cool natura...

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Abstract

The invention relates to a production process of fumigated fine-waist black beans, and belongs to the technical field of food processing, and aims to provide convenient-to-eat fine-waist black beans, the production process comprises the steps of selecting, cleaning, fumigating, airing, vacuum packaging, sterilizing and packaging, the spicy spices are adopted for soaking, the essential oil content of the spices is high, and the spices have strong taste and fragrance effects; the process can promote appetite and improve food flavor, has sterilization and anticorrosion functions, and realizes instant eating of the thin-waist black beans, and the product is more beneficial to eating.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production process for fumigation of thin-waisted black beans. Background technique [0002] Black soybeans are the black seeds of the leguminous plant soybean (scientific name: Glycinemax (L.) merr). The protein content of black soybeans is 36%, which is easy to digest and is of great significance to meet the needs of the human body for protein; the fat content is 16%, mainly containing unsaturated fatty acids, and the absorption rate is as high as 95%. The role of cholesterol; black beans are rich in vitamins, lecithin, melanin and lecithin and other substances, of which B vitamins and vitamin E are high in content, which has the effect of nutrition and health care. Black beans are also rich in trace elements, which are very important for maintaining body functions Integrity, delaying the aging of the body, reducing blood viscosity, and meeting the brain'...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/00A23L27/10A23B9/26
CPCA23L11/03A23L33/00A23L27/10A23B9/26A23V2002/00A23V2200/10A23V2200/30A23V2200/32A23V2200/31
Inventor 许混娥
Owner 河曲县万家福商贸有限公司