Processing method of ready-to-eat canned snap beans

Abstract

The invention belongs to the field of canned vegetables of food for human life, and relates to a processing method of a ready-to-eat canned snap beans. The problem of food poisoning caused by short storage time and insufficient processing of fresh snap beans is solved. The product selects purple-crown vigna unguiculata. The method comprises the following steps: 1, carefully cleaning vigna unguiculata except two ends, and airing for later use; step 2, putting four seasonings including table salt, pepper, anise and monosodium glutamate into water, boiling, then turning to soft fire, continuing boiling for 8 minutes, adding nano-scale ozone bubbles in the process, cooling in the air to prepare seasoning juice, and filtering for later use; 3, the raw material vigna unguiculata is put into a sterile tank; after the filling of the solid matters is completed, the solid matters are filled with the material juice; step 4, lightly closing covers of the canned cans, transferring the cans to a high-temperature sterilization area, and performing high-temperature sterilization; and step five, immediately tightening the cans after sterilization is finished, cooling the cans in a gradient manner, and vacuumizing the cooled cans. The prepared canned long beans can retain the flavor and nutritional value of fresh snap beans, and are suitable for long-term storage.

Description

Technical Field

[0001] The invention belongs to the field of canned vegetables of human life food category, and discloses a method for processing canned beans which can be eaten immediately after opening the cover. Background Art

[0002] Northeastern oil beans are a type of vegetable widely grown and eaten in Northeast China. They are loved by many people for their delicious taste and rich nutrition. They belong to the legume family and are officially called "oil beans" or "oil beans". They are a variety of soybeans and are mainly used for fresh consumption rather than harvesting dry beans. Northeastern oil beans are characterized by their large size, thick pods, bright green color, and a light sheen on the surface, which looks like they are coated with oil, hence the name "oil beans".

[0003] In addition, due to the favorable climate conditions in the Northeast, the beans here have a long growth cycle and sufficient nutrient accumulation, so compared with similar products in other regions, the beans in the Northeast have certain advantages in taste and nutritional value. However, due to the limited storage time of beans, inconvenient transportation in some areas, high transportation costs, it is difficult to deliver fresh beans, and the presence of anti-nutritional factors in beans, which leads to frequent poisoning incidents, consumers have a one-sided understanding of beans, which will reduce the frequency of consumers' consumption.

[0004] Therefore, it is urgent to propose a processing method of canned beans that can be eaten immediately after opening the lid to solve the above technical problems. Summary of the invention

[0005] The present invention is to solve the problem of short storage time of fresh snap beans. A brief summary of the present invention is given below to provide a basic understanding of certain aspects of the present invention. It should be understood that this summary is not an exhaustive summary of the present invention. It is not intended to identify the key or important parts of the present invention, nor is it intended to limit the scope of the present invention.

[0006] The technical solution of the present invention:

[0007] A method for processing canned snap beans that can be eaten immediately after opening the lid comprises the following steps:

[0008] Step 1: Wash the beans carefully except for the two ends, dry them and set aside;

[0009] Step 2: Put salt, pepper, star anise and MSG into water and boil until it boils, then turn to low heat and continue to boil for 8 minutes. Let it cool to make the sauce, filter and set aside;

[0010] Step 3: Put the raw beans into the sterile can; after the solids are canned, fill it up with juice;

[0011] Step 4: Gently close the lids of the cans after filling and transfer them to the high-temperature sterilization area for high-temperature sterilization;

[0012] Step 5: After sterilization, tighten the cans immediately, cool them down in a gradient manner, and vacuum the cans after cooling down.

[0013] Preferably, the beans in step 1 are trimmed to a length of 6-7 cm.

[0014] Preferably: the sauce is composed of salt, pepper, star anise, monosodium glutamate and water;

[0015] The mass fraction of the salt is 8-10 parts, the mass fraction of the pepper is 1-3 parts, the mass fraction of the star anise is 1 part, the mass fraction of the monosodium glutamate is 1 part, and the mass fraction of the water is 100 parts.

[0016] Preferably, in step 3, the beans are first blanched in boiling water for 0-3 minutes, and then put into a sterile can after cooling.

[0017] Preferably: 0.06 parts of vitamin C can also be added in step three.

[0018] Preferably, the temperature of the high temperature sterilization is 110° C. and the sterilization time is 13 minutes.

[0019] Preferably, in step 5, when the temperature of the canned food is reduced to 60° C., the canned food is evacuated under a vacuum condition of 53 kPa.

[0020] The present invention has the following beneficial effects:

[0021] The canned beans prepared by the present invention can retain the crisp and tender taste and nutritional value and are suitable for long-term storage;

[0022] The canned beans prepared by the present invention are not pickled canned vegetables, but are canned vegetables that retain the original flavor of northeastern oil beans as much as possible and can be processed by consumers for secondary processing;

[0023] The present invention enhances the sterilization effect by adding nano-scale ozone bubbles, improves the quality and safety of food, and has the additional advantages of environmental protection and health; DETAILED DESCRIPTION

[0024] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is described below by specific embodiments. However, it should be understood that these descriptions are only exemplary and are not intended to limit the scope of the present invention. In addition, in the following description, the description of well-known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.

[0025] Specific implementation method 1: A method for processing canned beans that can be eaten immediately after opening the lid in this implementation method comprises the following steps:

[0026] Step 1: Choose fresh, pest-free beans, remove both ends and wash them carefully to ensure there is no sand or impurities on the surface. Place the beans in a ventilated place to dry, or wipe them dry with a clean towel to ensure there is no obvious moisture on the surface.

[0027] Step 2: Prepare an appropriate amount of water, add salt, pepper, star anise and MSG, stir well, heat the mixed seasoning water to boiling, then turn to low heat and continue to simmer for 8 minutes to allow the flavor of the seasoning to fully blend into the water. After the simmering is over, let the sauce cool and filter it with a strainer or gauze to remove the solid seasoning residue to obtain a clear sauce for later use;

[0028] Step 3: neatly pack the processed beans into pre-sterilized sterile jars, ensuring that the beans are evenly distributed in the jars. After canning, pour the sauce prepared in step 2 into the jars until the sauce completely covers the beans and fills the jars, ensuring that no bubbles remain in the jars;

[0029] Step 4: Gently close the lid of the canned beans, making sure the lid is not completely sealed so that steam can be discharged during the sterilization process. Transfer the cans to the high-temperature sterilization area for high-temperature sterilization to ensure that the microorganisms in the can are completely killed;

[0030] Step 5: After sterilization, tighten the lid of the can immediately to ensure sealing, and use gradient cooling to cool the can. First, place the can in a high temperature area to cool slowly, and then transfer it to a normal temperature environment to continue cooling to avoid deformation or cracking of the can due to sudden temperature changes. After cooling to room temperature, vacuum the can to ensure a vacuum state is formed inside the can to extend the shelf life of the product.

[0031] The oil beans are the authentic oil bean variety "Purple Crown" carefully cultivated by the horticultural team of Heilongjiang University. It has the characteristics of high yield, excellent growth, and high color, aroma, and taste sensory scores.

[0032] After the beans are washed, a high-voltage pulsed electric field (PEF, 10-50 kV / cm) is used to perform a short-term (microsecond level) electrical breakdown treatment on the beans to destroy the cell membrane structure and enhance the subsequent juice penetration efficiency.

[0033] The washed beans can be soaked in a 0.1%-0.2% citric acid solution for 3-5 minutes to prevent the beans from changing color during subsequent processing and to maintain their bright green color.

[0034] The capacity of the sterile can is 380 ml, and the contents of the can are calculated by weight: 220-240 parts of beans, preferably 230 parts.

[0035] During the boiling process of the sauce, nano-scale ozone bubbles (diameter <200nm) are injected to kill heat-resistant bacterial spores and reduce the intensity of high-temperature sterilization by utilizing their high specific surface area and strong oxidizing properties.

[0036] Specific implementation method 2: In this implementation method, a method for processing canned beans that can be eaten immediately after opening the lid is provided, wherein the beans in step 1 are trimmed into a length of 6-7 cm.

[0037] The length of 6-7cm is suitable for mechanized cleaning and trimming, which improves production efficiency and reduces labor costs. It is evenly heated during the processing and can better maintain the crispy and tender taste, avoiding the excessively long beans from being too soft or too hard due to uneven heating. This length is suitable for direct consumption or pairing with other dishes without the need for secondary cutting, meeting the convenience requirement of "open the lid and eat".

[0038] Specific implementation method three: a method for processing canned beans that can be eaten immediately after opening the lid in this implementation method is characterized in that: the sauce is composed of salt, pepper, star anise, monosodium glutamate, and water;

[0039] The mass fraction of the salt is 8-10 parts, the mass fraction of the pepper is 1-3 parts, the mass fraction of the star anise is 1 part, the mass fraction of the monosodium glutamate is 1 part, and the mass fraction of the water is 100 parts.

[0040] Preferably, the mass fraction of salt is 10 parts, the mass fraction of pepper is 2 parts, the mass fraction of star anise is 1 part, the mass fraction of monosodium glutamate is 1 part, and the mass fraction of water is 100 parts.

[0041] 10 parts of table salt enhances the overall taste layering, while also acting as a preservative and extending the shelf life of the product. 2 parts of Sichuan peppercorns give the product a more pronounced numbing flavor, providing consumers with a richer taste experience. The combination of 1 part of star anise and MSG not only adds a unique aroma, but also provides a satisfying taste stimulation for people who like slightly spicy flavors. This ratio has been carefully selected to achieve a balance in taste that is neither too salty nor without losing its due spice characteristics. It can effectively neutralize each other's strong effects, stimulate saliva secretion, and increase appetite, and is especially suitable for consumption with staple foods.

[0042] Specific implementation method 4: A method for processing canned beans that can be eaten as soon as the lid is opened in this implementation method is characterized in that: in step 3, the beans are first blanched in boiling water for 0-3 minutes, and then put into sterile cans after cooling.

[0043] The preferred blanching time is 2 minutes, which is the best time point that can effectively stabilize the color without causing color changes. The cell structure of the beans becomes slightly loose, which is conducive to better absorption of the taste of the juice in the subsequent process and enhance the flavor.

[0044] Specific implementation method five: In the present implementation method of a canned oil bean processing method that is ready to eat as soon as the lid is opened, 0.06 parts of vitamin C can also be added in step three, which can provide sufficient antioxidant capacity, effectively prevent the beans from oxidizing during processing and storage, and maintain their bright green color and fresh taste. If the added amount is too low, the antioxidant effect may be insufficient, and the beans are prone to discoloration or lose flavor. If the added amount is too high, the sour taste of vitamin C may affect the overall flavor balance of the sauce, resulting in a poor taste.

[0045] Specific implementation method six: This implementation method provides a method for processing canned beans that are ready to eat as soon as the lid is opened. The high-temperature sterilization temperature is 110°C and the sterilization time is 13 minutes. This process effectively removes the anti-nutritional factors contained in the beans through heat processing while high-temperature sterilization, ensuring the food safety of the product.

[0046] Specific implementation method seven: In the present implementation method, a method for processing canned beans that can be eaten as soon as the lid is opened is provided. In step five, when the temperature of the can is lowered to 60° C., the can is evacuated under a vacuum condition of 53 kPa.

[0047] If vacuum is directly drawn at high temperature (e.g. above 80°C), the can contents and container (glass or metal) may shrink drastically due to the sudden drop in temperature, causing the can body to deform or the seal to fail. 60°C is a balance point.

[0048] Vitamin C is easily decomposed at high temperatures. Cooling it to 60°C and then vacuuming it can reduce its loss.

[0049] A vacuum degree of 53kPa corresponds to an absolute pressure of approximately 48kPa. If the vacuum degree is too high (such as 80kPa), it may cause the can to dent or the contents to overflow. If the vacuum degree is too low (such as 30kPa), there will be too much residual oxygen, affecting the shelf life.

[0050] Example 1

[0051] A can of Northeast oil beans ready to eat after opening the lid, comprising 220g of purple crown beans, 8g of salt, 1g of pepper, 1g of star anise, 1g of monosodium glutamate, and 200ml of water, and a preparation method thereof is as follows:

[0052] Step 1: Select fresh beans with uniform shape, intact individual parts, no mechanical damage, no mildew or rot; trim them to a length of 6-7cm by removing both ends for later use; wash the selected beans carefully, dry them and set aside;

[0053] Step 2: Put salt, pepper, star anise and MSG into water and boil until it boils, then turn to low heat and continue to boil for 8 minutes. Let it cool to make the sauce, filter and set aside;

[0054] Step 3: First sterilize the jars at high temperature to make them aseptic; put the beans into the jars as vertically as possible; fill them with juice after the solids are canned; finally add 0.06g of vitamin C;

[0055] Step 4: Transfer the canned jar lids (do not tighten) to the high temperature sterilization area for high temperature sterilization at 110℃ for 13 minutes;

[0056] Step 5: After sterilization, tighten the cans immediately, cool them down in a gradient manner to 70°C, and vacuum the cans at 53kPa;

[0057] Step 6: Attach food labels to the sterilized and cooled canned beans to obtain the ready-to-eat canned Northeastern oil beans.

[0058] Example 2

[0059] A can of Northeast oil beans ready to eat after opening the lid, comprising raw materials of 230g purple crown beans, 9g salt, 2g pepper, 1g star anise, 1g monosodium glutamate, and 200ml water, and a preparation method thereof is as follows:

[0060] Step 1: Select fresh beans with uniform shape, intact individual parts, no mechanical damage, no mildew or rot; trim them to a length of 6-7cm by removing both ends for later use; wash the selected beans carefully, dry them and set aside;

[0061] Step 2: Blanch the trimmed beans in boiling water for 1 minute;

[0062] Step 3: Put salt, pepper, star anise and MSG into water and boil, then turn to low heat and continue to boil for 8 minutes, let it cool to make sauce, filter and set aside;

[0063] Step 4: First sterilize the jars at high temperature to make them aseptic, and put the beans into the jars as vertically as possible; after the solids are canned, fill them up with juice; finally, add 0.06g of vitamin C;

[0064] Step 5: Cover the cans with lids (do not tighten them) and transfer them to the high temperature sterilization area for high temperature sterilization at 110°C for 13 minutes;

[0065] Step 6: After sterilization, tighten the cans immediately, cool them down in a gradient manner to 60°C, and vacuum the cans at 53kPa;

[0066] Step 7: Attach food labels to the sterilized and cooled canned beans to obtain the ready-to-eat Northeastern oil beans canned product.

[0067] Example 3

[0068] A can of Northeast oil beans ready to eat after opening the lid, comprising 240g of purple crown beans, 10g of salt, 3g of pepper, 1g of star anise, 1g of monosodium glutamate, and 200ml of water, and the preparation method is as follows:

[0069] Step 1: Select fresh beans with uniform shape, intact individual parts, no mechanical damage, no mildew or rot; trim them to a length of 6-7cm by removing both ends for later use; wash the selected beans carefully, dry them and set aside;

[0070] Step 2: Blanch the trimmed beans in boiling water for 2 minutes;

[0071] Step 3: Put salt, pepper, star anise and MSG into water and boil, then turn to low heat and continue to boil for 8 minutes, let it cool to make sauce, filter and set aside;

[0072] Step 4: First sterilize the jars at high temperature to make them aseptic; put the beans into the jars as vertically as possible; fill them with juice after the solids are canned; finally add 0.06g of vitamin C;

[0073] Step 5: Cover the cans with lids (do not tighten them) and transfer them to the high temperature sterilization area for high temperature sterilization at 110°C for 13 minutes;

[0074] Step 6: After sterilization, tighten the cans immediately, cool them down in a gradient manner to 50°C, and vacuum the cans at 53kPa;

[0075] Step 7: Attach food labels to the sterilized and cooled canned beans to obtain the ready-to-eat Northeastern oil beans canned product.

[0076] The net weight of the canned beans prepared by the invention is 230g±5g, the solid content is ≥60%, the canned soup is clear, the beans are in complete shape, and the taste is very close to fresh dishes. There are no pathogenic bacteria and signs of corruption caused by microorganisms in the invention, and it can be stored at room temperature for 9 months.

[0077] It should be noted that in the above embodiments, as long as the technical solutions are not contradictory, they can be arranged and combined, and those skilled in the art can exhaust all possibilities based on the mathematical knowledge of arrangement and combination. Therefore, the present invention will no longer describe the technical solutions after arrangement and combination one by one, but it should be understood that the technical solutions after arrangement and combination have been disclosed by the present invention.

[0078] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for processing canned beans that can be eaten immediately after opening the lid, characterized in that: The steps include: Step 1: Wash the beans carefully except for the two ends, dry them and set aside; Step 2: Put salt, pepper, star anise and MSG into water and boil until it boils, then turn to low heat and continue to boil for 8 minutes. Let it cool to make the sauce, filter and set aside; Step 3: Put the raw beans into the sterile can; after the solids are canned, fill it up with juice; Step 4: Gently close the lids of the cans after filling and transfer them to the high-temperature sterilization area for high-temperature sterilization; Step 5: After sterilization, tighten the cans immediately, cool them down in a gradient manner, and vacuum the cans after cooling down.

2. The method for processing canned beans that can be eaten as soon as the lid is opened according to claim 1, characterized in that: Trim the beans from step 1 to a length of 6-7cm.

3. The method for processing canned beans that can be eaten as soon as the lid is opened according to claim 2, characterized in that: The sauce is composed of salt, pepper, star anise, monosodium glutamate and water; The mass fraction of the salt is 8-10 parts, the mass fraction of the pepper is 1-3 parts, the mass fraction of the star anise is 1 part, the mass fraction of the monosodium glutamate is 1 part, and the mass fraction of the water is 100 parts.

4. The method for processing canned beans that can be eaten as soon as the lid is opened according to claim 1, characterized in that: In step three, blanch the beans in boiling water for 0-3 minutes, and then put them into sterile jars after cooling.

5. The method for processing canned beans that can be eaten as soon as the lid is opened according to claim 1, characterized in that: 0.06 parts of vitamin C can also be added in step three.

6. The method for processing canned beans that can be eaten as soon as the lid is opened according to claim 1, characterized in that: The temperature of the high temperature sterilization is 110° C. and the sterilization time is 13 minutes.

7. The method for processing canned beans that can be eaten as soon as the lid is opened according to claim 1, characterized in that: Step 5: When the can is cooled to 60°C, the can is evacuated under a vacuum condition of 53 kPa.

8. The method for processing canned beans that can be eaten as soon as the lid is opened according to claim 1, characterized in that: The beans are purple-crowned oil beans.