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Process of tinned red-bean food

A processing method and technology of canned food, applied in the field of food processing, to achieve the effects of reasonable process conditions, convenient use, and retention of nutritional components

Inactive Publication Date: 2007-04-04
邢烽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application of red bean as canned food has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] 1. Process flow

[0007] Raw material selection, selection, cleaning and soaking, pre-cooking, canning, sealing, sterilization and cooling, wiping and heat preservation, inspection and packaging

[0008] 2. Operation points

[0009] 2.1 Acceptance of raw materials: select red bean raw materials screened by a sorting machine with a diameter of 5.0mm or more, high-quality, plump, insect-free, and mildew-free.

[0010] 2.2 Selection: The screened raw materials are divided into small batches to remove foreign plant impurities such as sand, stalk leaves, bean pods, and foreign impurities such as metal, glass, stones, and soil clods, and remove small beans with a sieve.

[0011] 2.3 Cleaning and soaking: select qualified raw materials, wash them with clean water, and remove the sediment.

[0012] 2.4 Pre-cooking: Put the red beans into the sandwich pot, add pure water, the ratio of beans to water is 1:7, open the steam valve, and start pre-cooking. When the beans are soft, ...

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PUM

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Abstract

A technology for preparing the canned red beam includes such steps as choosing raw red bean, washing, immersing, pre-boiling with high-temp steam, disinfecting empty cans by hot water at 82 deg.C or higher temp, filling the pre-boiled red bean in said cans, filling soup at 75 deg.C or higher temp, adding less starch, vacuum sealing, sterilizing at 121 deg.C for 10-60 min, cooling and packing.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing canned red bean food. Background technique [0002] The processing methods of canned food usually include raw material selection, cleaning and soaking, pre-cooking, canning, sealing, sterilization and cooling, heat preservation, and packaging. Due to the characteristic requirements of the raw material itself, it is necessary to study and analyze different raw materials in the above steps, and to control the parameters in each step so as to retain the nutritional content of the raw material itself to the greatest extent, and to satisfy the taste, taste, etc. of the eaters. need. The application of red bean as canned food has not been reported yet. Contents of the invention [0003] The purpose of the present invention is exactly aimed at the food characteristic of adzuki bean, with adzuki bean as raw material, by reasonable control processing parameter, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 邢烽
Owner 邢烽
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