Ready-to-eat raked peas and preparation method thereof

Abstract

The invention provides ready-to-eat raked peas and a preparation method thereof. The preparation method of the ready-to-eat raked peas comprises the preparation steps of alkaline electrolyzed water soaking, blending, vacuum sealed packaging and normal-pressure cooking sterilization. Especially, alkaline electrolyzed water is adopted for soaking and blending, the original bacterium carrying amount and the growth and reproduction of microorganisms in the pea processing process can be effectively inhibited, meanwhile, due to the addition of the alkaline electrolyzed water, the product can achieve the commercial sterilization effect through sterilization under normal pressure, and a high-temperature and high-pressure sterilization technology does not need to be adopted. The peas are soaked in the alkaline electrolyzed water, normal-pressure cooking sterilization is combined, the ready-to-eat raked pea prefabricated bag which is good in tasty property, good in taste, bright in color, complete in shape and high in freshness recovery degree is obtained, and due to the fact that normal-pressure heating cooking and sterilization are conducted at the same time, the production link can be greatly simplified, sterilization equipment and matched investment are reduced, and the production cost is reduced. The energy loss is reduced and the production cost is saved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to an instant-to-eat mashed peas and a preparation method thereof. Background Art

[0002] Peas (Pisum sativum L.) belong to annual climbing herbaceous plants and are one of the important food crops in China. Peas are not only rich in substances such as protein, fat, carbohydrates, and carotene, but also contain dietary fiber, chlorophyll, and many essential mineral elements for the human body. According to relevant research, peas have many beneficial functions for the human body, such as improving the body's immune function. Peas are very rich in nutrients, all of which are required for human growth and development, especially rich in high-quality protein. As a clean-label plant protein, pea protein plays a key role in healthy diets and the food industry. The pea protein hydrolysates obtained by enzymatic treatment or combined treatment methods have better antioxidant, blood pressure-lowering, and intestinal flora-regulating activities, which help control disease symptoms and promote human health. Pea protein has low allergenicity and can effectively enhance the actual disease resistance and recovery ability of related organisms; prevent cancer. Pea pods and pea sprout leaves contain a large amount of vitamin C and enzymes, and have good anti-cancer effects; facilitate digestion. The crude fiber in peas can help the large intestine peristalsis, which is beneficial to removing constipation and excreting the body's waste.

[0003] As a new type of multifunctional cleaning and disinfectant, compared with traditional disinfection technologies (physical and chemical methods), the application of electrolyzed water can effectively reduce the treatment time, is convenient to apply, has good effects, and has low costs. At the same time, it causes less harm to the human body, and electrolyzed water can be combined with other sterilization methods to enhance the sterilization effect. Currently, electrolyzed water sterilization is mainly applied to the sterilization of fresh-cut fruits and vegetables, animal foods, and the disinfection of public places.

[0004] Chongqing Xiaomian (small pea and mixed noodles) originates from the folk cuisine of Bashu, yet imbued with a rich historical and cultural heritage. Pea and mixed noodles are unique in their ingenious use of two ingredients: peas and mixed sauce. The crispy peas symbolize the passage of time and the hardworking and simple character of the Chongqing people, while the savory mixed sauce embodies their passionate and unrestrained character. This combination embodies the essence of Bashu cuisine and the profound breadth and depth of Chinese culinary culture. The preparation of pea and mixed noodles is meticulously crafted. The noodles must be chewy, the broth rich, the peas cooked until tender, and the mixed sauce stir-fried until fragrant. This complex series of steps reveals the Chongqing people's love and pursuit of delicious food. As the ancient saying goes, "Food is the first necessity of the people," and pea and mixed noodles embody the Chongqing people's ideal of a good life. Pea and mixed noodles also possess certain health benefits. Peas are rich in protein, vitamins, and minerals, and have the effects of clearing heat and detoxifying, promoting diuresis, and reducing swelling. The ingredients in the mixed sauce, such as broad bean paste and peanuts, provide a variety of nutrients needed by the human body. It can be said that pea noodles are both delicious and beneficial for health.

[0005] Traditional home or workshop methods for preparing pea husks involve soaking dried peas for 8 to 24 hours (the soaking time varies depending on the water temperature), then pre-cooking for 5 to 8 hours or pressure-cooking for 1 to 3 hours. This method is energy-intensive and time-consuming. With the increasing demand for industrialized production and convenient consumption of Chongqing Xiaomian noodles, the industrialized production of pre-packaged, ready-to-eat husks at room temperature with a long shelf life has become essential for Chongqing Xiaomian pea (mixed) noodles. Husks are a key ingredient in both Chongqing Xiaomian and mixed pea noodles. In these noodles, husks are more than just a simple ingredient; they are a key factor in enhancing the overall taste, flavor, and visual appeal of the noodles. Their combination with the noodles, seasoning, and broth contributes to the unique charm of this local Chongqing delicacy. The husks in Chongqing Xiaomian restaurants are prepared and sold fresh, typically simply by boiling and stewing the peas to soften them and achieve a certain consistency, without regard for shelf life. However, pre-packaged rake peas need to be kept at room temperature for at least 6 months. The method is to clean, wash and soak the peas, put them into a packaging bag and vacuum seal them, and then treat them at high temperature (118-121°C) and high pressure for at least 15 minutes, and then cool them under reduced pressure. Although the rake peas obtained under this condition can be kept for a long time without rotting, due to the high temperature and high pressure, they no longer have the original shape and taste of the shop-made rake peas, but become soft and rotten, losing their original edible taste and quality.

[0006] Therefore, it is very necessary to study the use of green and energy-saving technology to develop a pre-packaged raked pea preparation technology with complete pea appearance, high taste, stable flavor and long shelf life. However, the technical content of this scheme has not yet been reported or applied. Summary of the Invention

[0007] In order to overcome the above-mentioned defects in the production and products of pre-packaged rake peas, the present invention provides a bag of ready-to-eat rake peas and a preparation method thereof. The preparation method is simple, safe, and easy to operate. The rake peas prepared by the method have a complete shape, a soft and sticky taste, and a stable flavor. They can be stored for a long time at room temperature, greatly shortening the production time, improving production efficiency, saving energy consumption, reducing the temperature resistance requirements of the packaging materials, and reducing production costs.

[0008] The technical solution adopted by the present invention to solve its technical problems is:

[0009] In a first aspect, the present invention provides a method for preparing bagged ready-to-eat rake peas, comprising the following steps:

[0010] Adding peas into alkaline electrolyzed water and soaking them to obtain soaked peas;

[0011] Adding edible salt and monosodium glutamate into alkaline electrolyzed water to obtain seasoning juice;

[0012] The soaked peas and seasoning juice are put into a packaging bag, and the bag is vacuum-sealed to obtain a bag of peas;

[0013] The bagged peas are sterilized to obtain ready-to-eat raked peas.

[0014] Preferably, the pH of the alkaline electrolyzed water is 9.0 to 12.0.

[0015] Preferably, peas are added to alkaline electrolyzed water and soaked at a temperature of 20 to 35° C. for 8 to 20 hours to obtain soaked peas.

[0016] Preferably, the seasoning juice comprises the following components in parts by weight: 30 to 100 parts of edible salt, 24 to 40 parts of monosodium glutamate, and 2,000 to 3,300 parts of alkaline electrolyzed water.

[0017] Preferably, in the step of putting the soaked peas and the seasoning juice into the packaging bag, the mass ratio of the soaked peas to the seasoning juice is (2-4):1.

[0018] Preferably, the sterilization is normal pressure steaming sterilization.

[0019] Preferably, the normal pressure steaming sterilization specifically comprises: steaming the bagged peas at 95-100° C. for 50-70 minutes under normal pressure, thereby completing the sterilization of the bagged peas.

[0020] Preferably, the preparation method of the alkaline electrolyzed water is: adding an alkaline electrolyte aqueous solution into an electrolytic cell for electrolysis, and filtering through a membrane to obtain alkaline electrolyzed water with a pH of 9.0 to 12.0.

[0021] Preferably, the alkaline electrolyte aqueous solution is a saturated potassium carbonate aqueous solution.

[0022] In a second aspect, the present invention also provides a ready-to-eat mashed peas prepared by using the preparation method described above.

[0023] The ready-to-eat mashed peas and its preparation method of the present invention have the following beneficial effects compared with the prior art:

[0024] 1. For the ready-to-eat mashed peas and its preparation method of the present invention, alkaline electrolyzed water is used to soak the peas and prepare the sauce. By combining the alkaline electrolyzed water sterilization technology with atmospheric pressure steaming and sterilization, the sterilization effect is achieved while steaming and cooking the peas. This not only makes the peas in the prepared pea package have a complete form, soft texture, stable flavor, can be stored at room temperature, high safety and long shelf life, but also avoids the disadvantages of long processing time, cumbersome operation, high energy consumption, large equipment investment, high production cost, and affected edible quality of the product in the high-pressure sterilization process. It can achieve green, energy-saving, efficient and low-cost large-scale production. The preparation method of the ready-to-eat mashed peas of the present invention is simpler in process, lower in equipment investment, more efficient, green and energy-saving, and easier to operate compared with the high-pressure sterilization preparation technology. Moreover, the mashed peas prepared by this preparation method have a complete form, soft texture, stable flavor, can be stored at room temperature, high safety and long shelf life, and can achieve large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the following drawings are only some embodiments of the present invention, and those of ordinary skill in the art can obtain other drawings without creative efforts based on these drawings.

[0026] Figure 1 It is a comparison diagram of the colors of the soaked peas obtained under different soaking conditions in Embodiments 1-4 and Comparative Example 1 of the present invention;

[0027] Figure 2 It is a comparison of the hardness of the ready-to-eat mashed peas prepared in Embodiments 1-4, Implementation Control Examples 1-4, Comparative Examples 1-2 of the present invention and commercially available mashed pea packages;

[0028] Figures 3 - 4 It is a physical picture of the ready-to-eat mashed peas prepared in Embodiments 1-4, Implementation Control Examples 1-4, Comparative Examples 1-2 of the present invention and commercially available mashed pea packages. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0029] Next, in combination with the embodiments of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0030] In the description of the present invention, it should be understood that the relationships indicating orientations or positions such as "upper" are based on the orientations or positions shown in the drawings, or the orientations or positions in which the products of the present invention are usually placed during use, or the orientations or positions commonly understood by those skilled in the art. It is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the devices or elements referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the present invention.

[0031] The description order of the following embodiments does not limit the preferred order of the embodiments. In addition, in the description of the present application, the term "comprising" means "including but not limited to". The various embodiments of the present invention may exist in the form of a range; it should be understood that the description in the form of a range is only for convenience and brevity, and should not be construed as a rigid limitation on the scope of the present invention; therefore, it should be considered that the described range description has specifically disclosed all possible sub-ranges and single values within that range. For example, it should be considered that the range description from 1 to 6 has specifically disclosed sub-ranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6, etc., and single numbers within the range, such as 1, 2, 3, 4, 5, and 6, regardless of the range. In addition, whenever a numerical range is indicated herein, it means including any cited number (fraction or integer) within the indicated range.

[0032] The embodiments of the present application provide a preparation method for instant-to-eat mashed peas, comprising the following steps:

[0033] S1. Add peas to alkaline electrolyzed water, soak, and obtain soaked peas;

[0034] S2. Add edible salt and monosodium glutamate to alkaline electrolyzed water to obtain a seasoning juice;

[0035] S3. Put the soaked peas and the seasoning juice into a packaging bag, vacuum seal, and obtain a bagged pea package;

[0036] S4. Sterilize the bagged pea package to obtain instant-to-eat mashed peas.

[0037] The preparation method of ready-to-eat mashed peas of the present invention includes the preparation steps of soaking with alkaline electrolyzed water, blending, vacuum-sealing and packaging, and atmospheric-pressure steaming and sterilization; in particular, both soaking and blending use alkaline electrolyzed water, which can effectively inhibit the original bacterial load and the growth and reproduction of microorganisms during the processing of peas. At the same time, due to the addition of alkaline electrolyzed water, the product can achieve the effect of commercial sterilization by sterilization under atmospheric pressure, without using high-temperature and high-pressure sterilization technology. By soaking peas with alkaline electrolyzed water and combining atmospheric-pressure steaming and sterilization, the present invention not only obtains a ready-to-eat mashed pea pre-pack with good taste, excellent texture, bright color, complete shape and high freshness restoration, but also because atmospheric-pressure heating, steaming and sterilization are carried out simultaneously, the production process can be greatly simplified, the investment in sterilization equipment and supporting facilities can be reduced, energy consumption can be lowered, and production costs can be saved.

[0038] In some embodiments, the pH of the alkaline electrolyzed water is 9.0 to 12.0.

[0039] In some embodiments, the peas are added to the alkaline electrolyzed water and soaked at a temperature of 20 to 35 °C for 8 to 20 h to obtain soaked peas.

[0040] In some embodiments, the seasoning juice includes the following components in parts by weight: 30 to 100 parts of edible salt, 24 to 40 parts of monosodium glutamate, and 2000 to 3300 parts of alkaline electrolyzed water.

[0041] In some embodiments, in the step of loading the soaked peas and the seasoning juice into the packaging bag, the mass ratio of the soaked peas to the seasoning juice is (2 to 4):1.

[0042] In some embodiments, the sterilization is atmospheric-pressure steaming and sterilization.

[0043] In some embodiments, the atmospheric-pressure steaming and sterilization specifically includes: steaming the bagged pea package at 95 to 100 °C under atmospheric pressure for 50 to 70 min to complete the sterilization of the bagged pea package.

[0044] In some embodiments, the preparation method of the alkaline electrolyzed water is: adding an alkaline electrolyte aqueous solution into an electrolytic cell for electrolysis, and performing membrane filtration to obtain alkaline electrolyzed water with a pH of 9.0 to 12.0.

[0045] In some embodiments, the alkaline electrolyte aqueous solution is a saturated potassium carbonate aqueous solution; specifically, a saturated potassium carbonate solution is prepared as the electrolyte, after electrolysis, the pH value of the obtained alkaline electrolyzed water measured by a pH meter is about 12.0. Take a certain volume of the alkaline electrolyzed aqueous solution with an initial pH of 12.0, add sterile pure water for dilution, and alkaline electrolyzed aqueous solutions with pH values of 9.0, 10.0, and 11.0 are obtained by diluting different multiples. Note: During the dilution process, the pH value of the alkaline electrolyte solution needs to be continuously measured to ensure that the pH value of the diluted solution meets the requirements.

[0046] In the above embodiments, electrolyzed water generally refers to the product generated by electrolyzing water (or a salt-added electrolyte solution, such as an aqueous potassium carbonate solution, an aqueous sodium carbonate solution, etc.) under a direct current voltage. The electrolysis principle of alkaline electrolyzed water is as follows: Two inert electrodes (serving as the cathode and anode respectively, and specific inert electrodes can adopt carbon rod electrodes) are placed in a food-grade electrolyte aqueous solution, and a power supply is connected to allow current to pass through the liquid. The cations of the electrolyte move to the negatively charged electrode (cathode), and the anions move to the positively charged electrode (anode). Different water flow rates and electrolysis times through the electrolytic cell result in alkaline electrolyzed water with different pH values obtained through membrane filtration.

[0047] In some embodiments, peas are added to alkaline electrolyzed water, and pretreatment is also carried out before soaking: High-quality peas are selected as raw materials, and it is required that the pea raw materials have bright color, be plump, free of insect damage, mildew, and impurities. The peas are washed with clean water, and floating foreign matters and dust impurities are removed by continuous stirring during the washing process.

[0048] In some embodiments, the pretreated pea raw materials are subjected to a soaking treatment. The operation method is to add the peas to alkaline electrolyzed water with a temperature of 20°C to 35°C and a pH of 9.0 to 12.0 and soak for 8 to 20 hours (the soaking time varies with different water temperatures). After soaking, the water is drained to obtain soaked peas.

[0049] In some embodiments, the seasoning juice is prepared: The seasoning juice is prepared according to the taste requirements of the product, that is, table salt and monosodium glutamate are dissolved in alkaline electrolyzed water with a pH of 9.0 to 12.0 in a certain proportion.

[0050] In some embodiments, vacuum-sealed packaging: The soaked peas and the seasoning juice are bagged in proportion and vacuum-sealed to obtain a bagged raw pea package.

[0051] In some embodiments, sterilization and cooling: The obtained bagged seasoned raw pea package is successively subjected to atmospheric pressure (atmospheric pressure is defined as 101.325 kPa) steaming and sterilization, cooling treatment, and removal of the residual water stains on the outer surface of the packaging bag, that is, the pre-packaged ready-to-eat soft peas with shape and quality preservation are prepared.

[0052] The present invention uses alkaline electrolyzed water to soak peas and prepare the sauce, and organically combines the alkaline electrolyzed water sterilization technology with atmospheric pressure steaming and sterilization. While steaming and cooking the peas, the sterilization effect is achieved. This not only makes the peas in the prepared pea buns have a complete pea shape, soft texture, stable flavor, can be stored at room temperature, high safety and long shelf life, but also avoids the disadvantages of long processing time, cumbersome operation, high energy consumption, large equipment investment, high production cost, and affected edible quality of products in the high-pressure sterilization process. It can achieve green, energy-saving, efficient, and low-cost large-scale production. The preparation method of the ready-to-eat mashed peas of the present invention is simpler in process, lower in equipment investment, more efficient, green and energy-saving, and easier to operate compared with the high-pressure sterilization preparation technology. Moreover, the mashed peas prepared by this preparation method have a complete shape, soft texture, stable flavor, can be stored at room temperature, high safety and long shelf life, and can achieve large-scale production. The main reason for its realization is that the present invention innovatively uses alkaline electrolyzed water for soaking and preparation, and organically combines alkaline electrolyzed water sterilization with atmospheric pressure sterilization treatment.

[0053] Based on the same inventive concept, the present invention also provides a kind of ready-to-eat mashed peas, which is prepared by the above-mentioned preparation method.

[0054] The following further illustrates the ready-to-eat mashed peas of the present application, its preparation method and application with specific examples. This part further illustrates the content of the present invention in combination with specific examples, but should not be construed as a limitation to the present invention. Unless otherwise specified, the technical means adopted in the examples are conventional means well known to those skilled in the art. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art.

[0055] In the following examples and comparative examples, the edible salt is Zhongyan Tianshan Lake Salt, and the monosodium glutamate is Lotus LOTUS monosodium glutamate; the preparation method of alkaline electrolyzed water in the following examples and comparative examples is: prepare a saturated potassium carbonate aqueous solution as the electrolyte, electrolyze it, and obtain alkaline electrolyzed water with a pH value of 12.0 measured by a pH meter; according to needs, dilute the alkaline electrolyzed water with an initial pH of 12.0 by adding sterile pure water, and alkaline electrolyzed water with pH values of 9.0, 10.0, and 11.0 are obtained by diluting different multiples respectively.

[0056] Example 1

[0057] The present application example provides a preparation method of ready-to-eat mashed peas, including the following steps:

[0058] S1. Soaking: Weigh 3000 parts by weight of dry peas, wash them and set aside;

[0059] S2. Place the peas in S1 into 9000 parts by weight of alkaline electrolyzed water with a pH of 9.0, soak at 20 °C for 20 h, and after soaking, wash the peas with clean water and drain the water to obtain soaked peas;

[0060] S3. Preparation of seasoning juice: Add 30 parts by weight of edible salt and 24 parts by weight of monosodium glutamate to 2000 parts by weight of alkaline electrolyzed water with a pH of 9.0, and stir to dissolve them fully to obtain the seasoning juice.

[0061] S4. Vacuum-sealed packaging: Put the soaked peas and the seasoning juice into a packaging bag according to a mass ratio of 3:1, and vacuum-seal it to obtain a bagged pea package.

[0062] S5. Steaming and sterilization: Steam the bagged pea package at 100 °C for 70 min under normal pressure to complete the sterilization of the bagged pea package, cool it to room temperature, and remove the water stains on the surface of the packaging bag to obtain the ready-to-eat mashed peas product.

[0063] Implement Comparative Example 1 (using high-pressure and high-temperature sterilization)

[0064] This comparative example provides a method for preparing ready-to-eat mashed peas, including the following steps:

[0065] S1. Soaking: Weigh 3000 parts by weight of dry peas, wash them, and set aside.

[0066] S2. Place the peas in step S1 in 9000 parts by weight of alkaline electrolyzed water with a pH of 9.0, soak them at 20 °C for 20 h, and after soaking, wash the peas with clean water and drain the water to obtain soaked peas.

[0067] S3. Preparation of seasoning juice: Add 30 parts by weight of edible salt and 24 parts by weight of monosodium glutamate to 2000 parts by weight of alkaline electrolyzed water with a pH of 9.0, and stir to dissolve them fully to obtain the seasoning juice.

[0068] S4. Vacuum-sealed packaging: Put the soaked peas and the seasoning juice into a packaging bag according to a mass ratio of 3:1, and vacuum-seal it to obtain a bagged pea package.

[0069] S5. High-temperature steam sterilization: Sterilize the bagged pea package at 108 °C and 0.135 Mpa for 20 min to complete the sterilization of the bagged pea package, cool it to room temperature, and remove the water stains on the surface of the packaging bag to obtain the ready-to-eat mashed peas product.

[0070] Example 2

[0071] This embodiment of the application provides a method for preparing ready-to-eat mashed peas, including the following steps:

[0072] S1. Soaking: Weigh 3000 parts by weight of dry peas, wash them, and set aside.

[0073] S2. Place the peas in S1 into 9,000 parts by weight of alkaline electrolyzed water with a pH of 10.0, soak them at 24°C for 16 h, and after the soaking is completed, wash the peas with clear water and drain the water to obtain soaked peas;

[0074] S3. Preparation of the seasoning juice: Add 30 parts by weight of edible salt and 24 parts by weight of monosodium glutamate to 2,000 parts by weight of alkaline electrolyzed water with a pH of 10.0, and stir to dissolve them fully to obtain the seasoning juice;

[0075] S4. Vacuum-sealed packaging: Pack the soaked peas and the seasoning juice into a packaging bag according to a mass ratio of 3:1, and vacuum-seal to obtain a bagged pea package;

[0076] S5. Steaming and sterilization: Steam the bagged pea package at 100°C for 65 min under normal pressure to complete the sterilization of the bagged pea package, cool it to room temperature, and remove the water stains on the surface of the packaging bag to obtain a ready-to-eat mashed pea product that can be eaten immediately after opening the bag.

[0077] Implement Comparative Example 2 (using high-pressure and high-temperature sterilization)

[0078] This Comparative Example provides a method for preparing ready-to-eat mashed peas, including the following steps:

[0079] S1. Soaking: Weigh 3,000 parts by weight of dry peas, wash them, and set aside;

[0080] S2. Place the peas in S1 into 9,000 parts by weight of alkaline electrolyzed water with a pH of 10.0, soak them at 24°C for 16 h, and after the soaking is completed, wash the peas with clear water and drain the water to obtain soaked peas;

[0081] S3. Preparation of the seasoning juice: Add 30 parts by weight of edible salt and 24 parts by weight of monosodium glutamate to 2,000 parts by weight of alkaline electrolyzed water with a pH of 10.0, and stir to dissolve them fully to obtain the seasoning juice;

[0082] S4. Vacuum-sealed packaging: Pack the soaked peas and the seasoning juice into a packaging bag according to a mass ratio of 3:1, and vacuum-seal to obtain a bagged pea package;

[0083] S5. High-temperature steam sterilization: Sterilize the bagged pea package at 108°C and 0.135 Mpa for 20 min to complete the sterilization of the bagged pea package, cool it to room temperature, and remove the water stains on the surface of the packaging bag to obtain a ready-to-eat mashed pea product that can be eaten immediately after opening the bag.

[0084] Example 3

[0085] This embodiment of the present application provides a method for preparing ready-to-eat mashed peas, including the following steps:

[0086] S1. Soaking: Weigh 3000 parts by weight of dry peas, wash them and set aside for use.

[0087] S2. Place the peas from S1 into 9000 parts by weight of alkaline electrolyzed water with a pH of 11.0, soak at 28°C for 12 hours. After soaking, wash the peas with clean water and drain the water to obtain soaked peas.

[0088] S3. Preparation of seasoning juice: Add 30 parts by weight of edible salt and 24 parts by weight of monosodium glutamate to 2000 parts by weight of alkaline electrolyzed water with a pH of 11.0, stir to dissolve them fully to obtain the seasoning juice.

[0089] S4. Vacuum-sealed packaging: Put the soaked peas and the seasoning juice into a packaging bag according to a mass ratio of 3:1, and vacuum-seal to obtain a bagged pea package.

[0090] S5. Steaming and sterilization: Steam the bagged pea package at 100°C for 60 minutes under normal pressure to complete the sterilization of the bagged pea package, cool to room temperature, and remove the water stains on the surface of the packaging bag to obtain the ready-to-eat mashed peas product.

[0091] Implement Comparative Example 3 (using high-pressure and high-temperature sterilization)

[0092] This comparative example provides a method for preparing ready-to-eat mashed peas, including the following steps:

[0093] S1. Soaking: Weigh 3000 parts by weight of dry peas, wash them and set aside for use.

[0094] S2. Place the peas from S1 into 9000 parts by weight of alkaline electrolyzed water with a pH of 11.0, soak at 28°C for 12 hours. After soaking, wash the peas with clean water and drain the water to obtain soaked peas.

[0095] S3. Preparation of seasoning juice: Add 30 parts by weight of edible salt and 24 parts by weight of monosodium glutamate to 2000 parts by weight of alkaline electrolyzed water with a pH of 11.0, stir to dissolve them fully to obtain the seasoning juice.

[0096] S4. Vacuum-sealed packaging: Put the soaked peas and the seasoning juice into a packaging bag according to a mass ratio of 3:1, and vacuum-seal to obtain a bagged pea package.

[0097] S5. High-temperature steam sterilization: Sterilize the bagged pea package at 108°C and 0.135 Mpa for 20 minutes to complete the sterilization of the bagged pea package, cool to room temperature, and remove the water stains on the surface of the packaging bag to obtain the ready-to-eat mashed peas product.

[0098] Example 4

[0099] The embodiment of the present application provides a preparation method of ready-to-eat mashed peas, including the following steps:

[0100] S1. Soaking: Weigh 3000 parts by weight of dry peas, wash them and set aside.

[0101] S2. Place the peas in step S1 into 9000 parts by weight of alkaline electrolyzed water with a pH of 12.0, soak at 30°C for 8 hours, and after soaking, wash the peas with clear water and drain the water to obtain soaked peas.

[0102] S3. Preparation of seasoning juice: Add 30 parts by weight of edible salt and 24 parts by weight of monosodium glutamate to 2000 parts by weight of alkaline electrolyzed water with a pH of 12.0, stir to dissolve them fully to obtain seasoning juice.

[0103] S4. Vacuum-sealed packaging: Pack the soaked peas and the seasoning juice into a packaging bag according to a mass ratio of 3:1, and vacuum-seal to obtain a bagged pea package.

[0104] S5. Steaming and sterilization: Steam the bagged pea package at 100°C for 55 minutes under normal pressure to complete the sterilization of the bagged pea package, cool to room temperature, and remove the water stains on the surface of the packaging bag to obtain the ready-to-eat mashed pea finished product.

[0105] Implementation of control example 4 (using high-pressure and high-temperature sterilization)

[0106] This control example provides a preparation method of ready-to-eat mashed peas, including the following steps:

[0107] S1. Soaking: Weigh 3000 parts by weight of dry peas, wash them and set aside.

[0108] S2. Place the peas in step S1 into 9000 parts by weight of alkaline electrolyzed water with a pH of 12.0, soak at 30°C for 8 hours, and after soaking, wash the peas with clear water and drain the water to obtain soaked peas.

[0109] S3. Preparation of seasoning juice: Add 30 parts by weight of edible salt and 24 parts by weight of monosodium glutamate to 2000 parts by weight of alkaline electrolyzed water with a pH of 12.0, stir to dissolve them fully to obtain seasoning juice.

[0110] S4. Vacuum-sealed packaging: Pack the soaked peas and the seasoning juice into a packaging bag according to a mass ratio of 3:1, and vacuum-seal to obtain a bagged pea package.

[0111] S5. High-temperature steam sterilization: Sterilize the bagged pea package at 108°C and 0.135 Mpa for 20 minutes to complete the sterilization of the bagged pea package, cool to room temperature, and remove the water stains on the surface of the packaging bag to obtain the ready-to-eat mashed pea finished product.

[0112] Comparative Example 1

[0113] This comparative example provides a method for preparing ready-to-eat mashed peas, which includes the following steps:

[0114] S1. Soaking: Weigh 3000 parts by weight of dry peas, wash them and set aside;

[0115] S2. Place the peas in S1 into 9000 parts by weight of water, soak at 30°C for 24 hours. After soaking, wash the peas with clean water and drain to obtain soaked peas;

[0116] S3. Preparation of seasoning juice: Add 30 parts by weight of edible salt and 24 parts by weight of monosodium glutamate to 2000 parts by weight of water, stir to dissolve them completely to obtain seasoning juice;

[0117] S4. Vacuum-sealed packaging: Put the soaked peas and seasoning juice into a packaging bag according to a mass ratio of 3:1, and vacuum-seal to obtain a bagged pea package;

[0118] S5. Steaming and sterilization: Steam the bagged pea package at 100°C for 75 minutes under normal pressure to complete the sterilization of the bagged pea package, cool to room temperature, and remove the water stains on the surface of the packaging bag to obtain the ready-to-eat mashed pea product.

[0119] Comparative Example 2

[0120] This comparative example provides a method for preparing ready-to-eat mashed peas, which includes the following steps:

[0121] S1. Soaking: Weigh 3000 parts by weight of dry peas, wash them and set aside;

[0122] S2. Place the peas in S1 into 9000 parts by weight of water, soak at 30°C for 24 hours. After soaking, wash the peas with clean water and drain to obtain soaked peas;

[0123] S3. Preparation of seasoning juice: Add 30 parts by weight of edible salt and 24 parts by weight of monosodium glutamate to 2000 parts by weight of water, stir to dissolve them completely to obtain seasoning juice;

[0124] S4. Vacuum-sealed packaging: Put the soaked peas and seasoning juice into a packaging bag according to a mass ratio of 3:1, and vacuum-seal to obtain a bagged pea package;

[0125] S5. High-temperature steam sterilization: Sterilize the bagged pea package at 108°C and 0.135 Mpa for 20 minutes to complete the sterilization of the bagged pea package, cool to room temperature, and remove the water stains on the surface of the packaging bag to obtain the ready-to-eat mashed pea product.

[0126] If the pea products obtained by soaking in pure water have a poor taste, and after sterilization at 108°C, the packaged mashed peas cannot be stored at room temperature for a long time, the mashed peas will produce off-flavors, spoil, and become inedible.

[0127] By comparing the products obtained by atmospheric sterilization and high-pressure steam sterilization, it is found that the morphology of the packaged mashed peas by high-temperature and high-pressure sterilization is mostly damaged and cannot retain the original morphology of the peas, and the surface color of the peas becomes dark and poor.

[0128] In contrast, the present invention selects to combine alkaline electrolyzed water with atmospheric heating sterilization technology, which improves the product quality, enhances the production efficiency, saves energy, and reduces the production cost.

[0129] According to the soaking methods in Examples 1 to 4 and Comparative Example 1, the water absorption rates of dry peas under different soaking conditions are shown in Table 1.

[0130] Table 1 - Water Absorption Rates of Peas under Different Soaking Conditions

[0131] Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Weight of peas before soaking (g) 60.01 60.14 60.00 60.00 60.12 Weight of peas after soaking (g) 121.93 122.38 123.18 122.24 124.46 Water absorption rate 103.18％ 103.49％ 105.53％ 103.73％ 107.23％

[0132] In summary, the factors that have the greatest impact on the water absorption rate of peas include the soaking time of peas and the pH value of the soaking water. For the soaking temperature, the longer the soaking time, the higher the soaking temperature, and the higher the pH value of the soaking water, the more water the peas absorb. In Comparative Example 1, the soaking time was 24 hours and the soaking temperature was 30°C, so the water absorption rate reached the maximum value. However, in Example 4, although the soaking temperature of 30°C was also used, the soaking time was shortened to 8 hours; although the water absorption rate of the comparative example was higher, the production efficiency decreased significantly. In addition, the initial pH and temperature of the soaking water also have a significant impact on the water absorption rate of peas. Higher temperatures and higher pH values can accelerate water absorption and shorten the time required to reach equilibrium water absorption. The soaked peas obtained under the above soaking treatment conditions, after sterilization treatment, the obtained mashed peas can all meet the edible taste requirements.

[0133] Furthermore, the color comparison of the soaked peas obtained under different soaking conditions in Examples 1 to 4 and Comparative Example 1 is as Figure 1 shown.

[0134] Figure 1 Soaking at pH 9 for 20 h corresponds to Example 1; soaking at pH 10 for 16 h corresponds to Example 2; soaking at pH 11 for 12 h corresponds to Example 3; soaking at pH 12 for 8 h corresponds to Example 4; soaking in pure water for 24 h corresponds to Comparative Example 1.

[0135] When the flat surface of the pea cotyledons turns white after soaking and the overall color is consistent, with no depressions or uneven color due to insufficient water absorption, the pea soaking has met the requirements. Based on the above comparison of the pea surface color, the changes in the color and brightness of the peas during the soaking process are significantly related to the pH value. Within a certain range, by increasing the pH value of the soaking water, the color of the peas can be enhanced, making the peas appear brighter yellow. However, an excessively high pH value will cause the soaked peas to darken in color and decrease in brightness. Therefore, based on the comparison in the examples, the optimal pH value of the alkaline electrolyzed water should be controlled between 9 and 11.

[0136] Product sensory evaluation, texture testing and commercial sterility safety evaluation

[0137] 1) Product sensory evaluation

[0138] Sensory evaluation was performed on the ready-to-eat raked peas prepared in Examples 1 to 4, Control Examples 1 to 4, Comparative Examples 1 to 2, and commercially available raked pea bags. The evaluation results are shown in Table 2 below; Table 1 shows the sensory evaluation criteria for raked peas.

[0139] Table 1 - Sensory evaluation criteria for raked peas

[0140]

[0141] Table 2 - Sensory evaluation results of the bagged ready-to-eat peas prepared in different embodiments

[0142]

[0143] Note: The rating results in Table 2 are the average values of 10 evaluations.

[0144] Combining Tables 1 and 2, it can be seen that the commercially available rake peas performed the worst in terms of pea integrity, with the original pea form no longer visible. This may be due to excessive processing during the pea processing. The pure water-treated rake peas produced in Comparative Examples 1 and 2 had a mediocre flavor and a short shelf life, with the pea quality not guaranteed. In contrast, the ready-to-eat rake pea packages produced by the present invention performed better in terms of appearance, color, flavor, pea integrity, and pea softness. In particular, the rake peas produced in Example 3 performed the best, achieving both pea integrity and softness while also possessing good flavor.

[0145] 2) Product texture determination

[0146] The texture of the instant peas prepared in Examples 1 to 4 of the present invention, the control examples 1 to 4, the comparative examples 1 to 2 and the commercially available pea bags was measured. The results are as follows: Figure 2 shown.

[0147] Figure 2Hardness comparison of the ready-to-eat mashed peas prepared in Examples 1-4, Implementation Control Examples 1-4, Comparative Examples 1-2 of the present invention and commercially available mashed pea packages.

[0148] According to the sensory evaluation and texture measurement of the products, it can be considered that there is a negative correlation between the softness and the hardness. The hardness results detected by the texture analyzer can intuitively reflect the chewing feeling of the products in the mouth. A lower hardness corresponds to a higher softness. For example, the high softness of Example 1 and Example 3 corresponds to a relatively lower hardness; conversely, a higher hardness corresponds to a lower softness. In some Implementation Control Examples, the lower softness in the sensory evaluation may be due to the higher hardness, which in turn affects the overall comprehensive score of the sensory evaluation. The hardness of the mashed peas obtained in the examples is lower than that of the Implementation Control Examples and the Comparative Examples, indicating that alkaline electrolyzed water has a stronger penetration ability into the peas and has an impact on the internal protein and starch structures of the peas to a certain extent, promoting the heat treatment effect.

[0149] Figures 3 - 4 Physical photos of the ready-to-eat mashed peas prepared in Examples 1-4, Implementation Control Examples 1-4, Comparative Examples 1-2 of the present invention and commercially available mashed pea packages.

[0150] The ready-to-eat mashed peas prepared by the present invention have the characteristics of complete pea shape, soft taste, stable flavor, can be stored at room temperature and long shelf life, mainly because this product is soaked in alkaline electrolyzed water during the production process, and the alkaline electrolyzed water sterilization is combined with the atmospheric pressure steaming sterilization technology, which can effectively solve the problems such as product spoilage caused by microbial reproduction during the pea processing. At the same time, the atmospheric pressure sterilization makes the peas retain their complete shape, and the operation is convenient, shortening the processing time of the traditional (high-pressure) process and high energy consumption, which is conducive to industrial production.

[0151] In the present invention, the ripening and sterilization of the mashed peas mainly adopt the pasteurization technology, and at the same time, a comparison is made with the high-pressure and high-temperature sterilization technology results: for the two sterilization methods, one is high-pressure and high-temperature (108 °C) sterilization, and the other is pasteurization steaming (100 °C) sterilization at atmospheric pressure. The specific parameter settings are shown in Table 3.

[0152] Table 3 - Comparison of parameters of pasteurization steaming sterilization at atmospheric pressure and high-pressure and high-temperature sterilization

[0153] Sterilization method Temperature Pressure Duration High-pressure steam sterilization 108℃ 0.135 Mpa 70 - 95 min Atmospheric pressure steaming sterilization 100℃ 0.1 Mpa 55 - 70 min

[0154] The high-temperature steam sterilization method takes 20 - 30 minutes to heat up to 108°C, 20 minutes to maintain at 108°C, and 30 - 45 minutes to cool down and reduce pressure to normal pressure and below 100°C. The total time required for the whole process is 70 - 95 minutes. While for atmospheric pressure steaming and sterilization, maintaining at 100°C for 55 - 70 minutes can meet the requirements. Therefore, the sterilization time required for atmospheric pressure sterilization is shorter, the energy consumption in production is less, and Example 2 and Comparative Control Example 3 are representative examples for comparison of atmospheric pressure sterilization and high-pressure steam sterilization respectively. In terms of the appearance, color, flavor, pea integrity, and pea softness, Example 2 is comprehensively higher than Comparative Control Example 3. Therefore, using atmospheric pressure sterilization can keep the peas in a complete form and is convenient to operate.

[0155] 3) Commercial sterility safety evaluation:

[0156] For the microbial situation of the ready-to-eat mashed peas prepared in Examples 1 - 4, Comparative Control Examples 1 - 4, and Comparative Examples 1 - 2 of the present invention and the commercially available mashed pea packages, the limits of microorganisms and mycotoxins should follow Table 4.

[0157] Table 4 - Limits of microorganisms and mycotoxins in mashed peas prepared in different examples

[0158]

[0159] The limits of pathogenic microorganisms should comply with GB 29921 and relevant national regulations.

[0160] In summary, the pre-packaged ready-to-eat mashed peas with shape and quality preservation prepared by the present invention have stable flavor, complete pea shape, good edible taste, can be stored at room temperature, high safety, and long shelf life, and can achieve large-scale production. Example is particularly preferred, having broad market prospects and market benefits.

[0161] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A preparation method of instant pea pods ready to eat after opening the bag, characterized in that, It includes the following steps: Add peas to alkaline electrolyzed water, soak them to obtain soaked peas; Add edible salt and monosodium glutamate to alkaline electrolyzed water to obtain a seasoning juice; Put the soaked peas and the seasoning juice into a packaging bag and seal it under vacuum to obtain a bagged pea package; Sterilize the bagged pea package to obtain ready-to-eat mashed peas.

2. The preparation method of the instant-to-eat pea pods as claimed in claim 1, characterized in that, The pH of the alkaline electrolyzed water is 9.0 - 12.

0.

3. The preparation method of the ready-to-eat pea with bag opened as claimed in claim 1, wherein Add peas to alkaline electrolyzed water and soak them at a temperature of 20 - 35°C for 8 - 20 h to obtain soaked peas.

4. The preparation method of the ready-to-eat pickled peas as claimed in claim 1, wherein, The seasoning juice includes the following components in parts by weight: 30 - 100 parts of edible salt, 24 - 40 parts of monosodium glutamate, and 2000 - 3300 parts of alkaline electrolyzed water.

5. The preparation method of the instant-to-eat pickled peas as claimed in claim 1, characterized in that, In the step of putting the soaked peas and the seasoning juice into the packaging bag, the mass ratio of the soaked peas to the seasoning juice is (2 - 4):

1.

6. The preparation method of the instant-to-eat pickled peas as claimed in claim 1, wherein, The sterilization is atmospheric pressure steaming sterilization.

7. The preparation method of the instant-to-eat pea pods as claimed in claim 6, wherein, The atmospheric pressure steaming sterilization specifically includes: steaming the bagged pea package at 95 - 100°C for 50 - 70 min under atmospheric pressure to complete the sterilization of the bagged pea package.

8. The preparation method of the instant-to-eat pickled peas as claimed in claim 2, wherein, The preparation method of the alkaline electrolyzed water is: add an alkaline electrolyte aqueous solution to an electrolytic cell for electrolysis, and after membrane filtration, alkaline electrolyzed water with a pH of 9.0 - 12.0 is obtained.

9. The preparation method of the instant edible pea pods as claimed in claim 2, wherein, The alkaline electrolyte aqueous solution is a saturated potassium carbonate aqueous solution.

10. A ready-to-eat pea for opening the bag, characterized in that, It is prepared by using the preparation method described in any one of claims 1 - 9.

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