CN103652681A - Production method of boiled green soybean - Google Patents
Production method of boiled green soybean Download PDFInfo
- Publication number
- CN103652681A CN103652681A CN201210378003.XA CN201210378003A CN103652681A CN 103652681 A CN103652681 A CN 103652681A CN 201210378003 A CN201210378003 A CN 201210378003A CN 103652681 A CN103652681 A CN 103652681A
- Authority
- CN
- China
- Prior art keywords
- green
- soy bean
- green soybean
- salinity
- frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a production method of boiled green soybean. The boiled green soybean is prepared from green soybean which is 60-70% in maturity. The production method comprises the steps of blanching cleaned green soybean for 80-100s at 98+/-2 DEG C, rapidly taking out the green soybean, implementing vacuum cooling to the green soybean to be less than 15 DEG C for 20-30min, and quickly freezing to be less than minus 18 DEG C; rapidly unfreezing the quick-frozen green soybean through hot air at 50 DEG C, pickling for 80-130s in hot water which is 16 in salinity and is at 50-80 DEG C, taking out the green soybean, and draining off surface water until salinity of the green soybean is 5; rapidly cooling the pickled green soybean to be less than 15 DEG C in cold water which is 5 in salinity and is at 5 DEG C, draining off surface water, and quickly freezing to be less than minus 18 DEG C; and measuring and packaging, and storing at temperature less than minus 18 DEG C. The product is green and bright in color, and tender and appropriate in taste.
Description
Technical field
The invention belongs to a kind of food-processing method, particularly a kind of production method of Boiled Green Soybeans.
Background technology
Green soy bean is a kind of bean food, and its color and luster is emerald green, flavour is delicious, liked by domestic and international consumer.But in its processing, storage process, usually occur that beanpod fades, putrid and deteriorated phenomenon, affect product quality.Although by regulating pH, adding Cu
2+or pigment can temporarily protect look, but infeasible as food for export.
Summary of the invention
The problem to be solved in the present invention is, under green soy bean product nature pH, do not add additive, produces that a kind of color and luster is emerald green, the Boiled Green Soybeans of long shelf-life, and the method for producing Boiled Green Soybeans is provided.Its technological process is mainly: select materials → clean → blanching → be cooling → quick-frozen → thaw → pickled → secondary quick-frozen → packing.
It is raw material that Boiled Green Soybeans of the present invention be take the green soy bean of 6～7 one-tenth of maturity, and its concrete production method is:
1, by the green soy bean after cleaning 98 ± 2 ℃ of blanchings 80～100 seconds;
2, the green soy bean after blanching is pulled out fast, vacuum cooled 20～30 minutes is to 15 ℃ of <;
3, by cooled green soy bean quick-frozen to <-18 ℃;
4, by 50 ℃ of hot blast quick-thawings for frozen fresh soyabean;
5, will separate frozen green boyabean and use pickled 80～130 seconds of 16,50～80 ℃ of hot water of salinity, pull out, drain surface moisture, reach green soy bean salinity 5;
6, with the cold water of 5,5 ℃ of salinity, pickled green soy bean is quickly cooled to 15 ℃ of <, drains surface moisture, quick-frozen is to <-18 ℃;
7, with 200 grams/bag of meterings, packing, at <-18 ℃, store.
The invention has the advantages that:
1, the blanching of green soy bean high temperature can be completed go out enzyme, stablize chlorophyll.
2, vacuum cooled can significantly shorten green soy bean temperature fall time, avoids green soy bean too soft, avoids again long-time amount reproduction phase of bacterium when naturally cooling of green soy bean.
3, quick-frozen is for the first time conducive to prevent that chlorophyll from decomposing, and keeps color and luster constant, as the raw material of local flavor processing link.
4, adopt high salt, low-temperature water heating pickled green soy bean in short-term, both given product special flavour, keep again the qualities such as product color, mouthfeel.
5, quick-frozen is for the second time conducive to extend shelf life of products.
The specific embodiment
Embodiment 1:
1, by the green soy bean after cleaning 98 ± 2 ℃ of blanchings 80 seconds;
2, the green soy bean after blanching is pulled out fast, vacuum cooled 30 minutes is to 15 ℃ of <;
3, by cooled green soy bean quick-frozen to <-18 ℃;
4, by 50 ℃ of hot blast quick-thawings for frozen fresh soyabean;
5, will separate frozen green boyabean and use pickled 120 seconds of 16,55 ℃ of hot water of salinity, pull out, drain surface moisture, reach green soy bean salinity 5;
6, with the cold water of 5,5 ℃ of salinity, pickled green soy bean is quickly cooled to 15 ℃ of <, drains surface moisture, quick-frozen is to <-18 ℃;
7, with 200 grams/bag of meterings, packing, at <-18 ℃, store.
Embodiment 2:
1, by the green soy bean after cleaning 98 ± 2 ℃ of blanchings 90 seconds;
2, the green soy bean after blanching is pulled out fast, vacuum cooled 25 minutes is to 15 ℃ of <;
3, by cooled green soy bean quick-frozen to <-18 ℃;
4, by 50 ℃ of hot blast quick-thawings for frozen fresh soyabean;
5, will separate frozen green boyabean and use pickled 110 seconds of 16,65 ℃ of hot water of salinity, pull out, drain surface moisture, reach green soy bean salinity 5;
6, with the cold water of 5,5 ℃ of salinity, pickled green soy bean is quickly cooled to 15 ℃ of <, drains surface moisture, quick-frozen is to <-18 ℃;
7, with 200 grams/bag of meterings, packing, at <-18 ℃, store.
Embodiment 3:
1, by the green soy bean after cleaning 98 ± 2 ℃ of blanchings 100 seconds;
2, the green soy bean after blanching is pulled out fast, vacuum cooled 20 minutes is to 15 ℃ of <;
3, by cooled green soy bean quick-frozen to <-18 ℃;
4, by 50 ℃ of hot blast quick-thawings for frozen fresh soyabean;
5, will separate frozen green boyabean and use pickled 100 seconds of 16,75 ℃ of hot water of salinity, pull out, drain surface moisture, reach green soy bean salinity 5;
6, with the cold water of 5,5 ℃ of salinity, pickled green soy bean is quickly cooled to 15 ℃ of <, drains surface moisture, quick-frozen is to <-18 ℃;
7, with 200 grams/bag of meterings, packing, at <-18 ℃, store.
Claims (1)
1. a production method for Boiled Green Soybeans, the green soy bean of 6～7 one-tenth of maturity of take is raw material, it is characterized in that, it is produced in accordance with the following methods:
1.1, by the green soy bean after cleaning 98 ± 2 ℃ of blanchings 80～100 seconds;
1.2, the green soy bean after blanching is pulled out fast, vacuum cooled 20～30 minutes is to 15 ℃ of <;
1.3, by cooled green soy bean quick-frozen to <-18 ℃;
1.4, by 50 ℃ of hot blast quick-thawings for frozen fresh soyabean;
1.5, will separate frozen green boyabean and use pickled 80～130 seconds of 16,50～80 ℃ of hot water of salinity, pull out, drain surface moisture, reach green soy bean salinity 5;
1.6, with the cold water of 5,5 ℃ of salinity, pickled green soy bean is quickly cooled to 15 ℃ of <, drains surface moisture, quick-frozen is to <-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210378003.XA CN103652681A (en) | 2012-09-24 | 2012-09-24 | Production method of boiled green soybean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210378003.XA CN103652681A (en) | 2012-09-24 | 2012-09-24 | Production method of boiled green soybean |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652681A true CN103652681A (en) | 2014-03-26 |
Family
ID=50292400
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210378003.XA Pending CN103652681A (en) | 2012-09-24 | 2012-09-24 | Production method of boiled green soybean |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652681A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107285A (en) * | 2016-06-30 | 2016-11-16 | 三明市建宁县泓鑫食品有限公司 | A kind of production method of fresh lotus seed beverage |
| CN106261786A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce green soyabeans and preparation method thereof |
| CN109122819A (en) * | 2018-07-26 | 2019-01-04 | 上海理工大学 | A kind of quick-frozen production line of vegetables with green leaves fluidization and production technology |
| CN109315695A (en) * | 2018-09-17 | 2019-02-12 | 浙江银河食品有限公司 | Boiled Green Soybeans processing technology |
| CN110301594A (en) * | 2019-07-04 | 2019-10-08 | 山东三涛食品有限公司 | A kind of preparation method of spicy green soy bean pod |
| CN112056509A (en) * | 2019-06-10 | 2020-12-11 | 宏伟冷冻食品股份有限公司 | Preparation method of smoked green soy bean |
| CN115005403A (en) * | 2022-05-18 | 2022-09-06 | 甘肃六乙生汇食品有限公司 | Green recovery process for pickling allium mongolicum regel |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1439292A (en) * | 2003-03-21 | 2003-09-03 | 康忠希 | Instant soyabean food production and soup seasoning therefor |
| CN1843216A (en) * | 2006-04-20 | 2006-10-11 | 苏州 | Water boiled fresh peanut and soy bean production method |
| CN101138362A (en) * | 2007-10-19 | 2008-03-12 | 海通食品集团股份有限公司 | Method for improving quick-freezing fruit vegetables thawing quality through low-frequency ultrasound wave |
| CN101228896A (en) * | 2007-10-23 | 2008-07-30 | 江南大学 | Method of combining freeze-dry and vacuum microwave drying to preparing fruits, vegetables and aquatic leisure food |
| CN101756113A (en) * | 2009-12-24 | 2010-06-30 | 江苏省农业科学院 | Process for producing crisp green soybean grains and product thereof |
| CN102475127A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Novel method for improving fruit and vegetable unfreezing quality |
-
2012
- 2012-09-24 CN CN201210378003.XA patent/CN103652681A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1439292A (en) * | 2003-03-21 | 2003-09-03 | 康忠希 | Instant soyabean food production and soup seasoning therefor |
| CN1843216A (en) * | 2006-04-20 | 2006-10-11 | 苏州 | Water boiled fresh peanut and soy bean production method |
| CN101138362A (en) * | 2007-10-19 | 2008-03-12 | 海通食品集团股份有限公司 | Method for improving quick-freezing fruit vegetables thawing quality through low-frequency ultrasound wave |
| CN101228896A (en) * | 2007-10-23 | 2008-07-30 | 江南大学 | Method of combining freeze-dry and vacuum microwave drying to preparing fruits, vegetables and aquatic leisure food |
| CN101756113A (en) * | 2009-12-24 | 2010-06-30 | 江苏省农业科学院 | Process for producing crisp green soybean grains and product thereof |
| CN102475127A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Novel method for improving fruit and vegetable unfreezing quality |
Non-Patent Citations (4)
| Title |
|---|
| 张慜: "《速冻生鲜食品品质调控新技术》", 31 August 2010 * |
| 彭坚等: "《果蔬贮藏加工原理与技术》", 31 October 2002 * |
| 李初英等: "热烫、冷却、速冻处理对毛豆品质的影响研究", 《食品科学》 * |
| 李大靖等: "微波烫漂和速冻加工黑毛豆仁挥发性风味成分分析", 《核农学报》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107285A (en) * | 2016-06-30 | 2016-11-16 | 三明市建宁县泓鑫食品有限公司 | A kind of production method of fresh lotus seed beverage |
| CN106261786A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce green soyabeans and preparation method thereof |
| CN109122819A (en) * | 2018-07-26 | 2019-01-04 | 上海理工大学 | A kind of quick-frozen production line of vegetables with green leaves fluidization and production technology |
| CN109315695A (en) * | 2018-09-17 | 2019-02-12 | 浙江银河食品有限公司 | Boiled Green Soybeans processing technology |
| CN112056509A (en) * | 2019-06-10 | 2020-12-11 | 宏伟冷冻食品股份有限公司 | Preparation method of smoked green soy bean |
| CN110301594A (en) * | 2019-07-04 | 2019-10-08 | 山东三涛食品有限公司 | A kind of preparation method of spicy green soy bean pod |
| CN115005403A (en) * | 2022-05-18 | 2022-09-06 | 甘肃六乙生汇食品有限公司 | Green recovery process for pickling allium mongolicum regel |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103652681A (en) | Production method of boiled green soybean | |
| CN101129146B (en) | Method for processing dewatered fruits and vegetables | |
| CN101147603B (en) | Vacuum frying processing method for low salt content sea water vegetable | |
| CN102742876B (en) | Dosidicus gigas meat processing process | |
| CN102187997B (en) | Pickled oyster mushrooms and preparation method thereof | |
| CN102144656B (en) | Method for ultra-rapid freezing preservation of litchi fruits by utilizing liquid immersion | |
| CN107258882A (en) | A kind of fresh-keeping method of little yellow croaker ultralow temperature cryogenic quick-freezing | |
| CN102461644A (en) | Processing method of broad beans | |
| CN104544292A (en) | Method for processing steamed sea cucumbers | |
| CN104146290A (en) | Processing method of quick-frozen cooked portunus trituberculatus meat with original taste | |
| CN103931758A (en) | Quick-frozen grape grain processing technology | |
| CN102461659A (en) | Processing method of green sword beans | |
| CN105053873B (en) | Preparation method of black tomato freeze-dried powder | |
| CN102524690A (en) | Blueberry pulp and preparation method thereof | |
| CN101595905A (en) | A kind of freezing method of steamed crab | |
| CN1663403A (en) | Dehydrating method with color, shape and taste keeping functions for fruit and vegetable | |
| CN104543858A (en) | Quick-frozen steamed sweet potato processing technology | |
| CN103584212B (en) | Processing method for soft prickly pear cans | |
| CN106070551A (en) | A kind of method of broad bean fresh seed quick-freezing fresh-keeping processing | |
| CN103918857A (en) | Production method for red date preserves | |
| CN104106624A (en) | Partially-freezing fresh-keeping method for fresh jujubes | |
| CN102793210A (en) | Manufacturing method of sauce braised pork product | |
| CN102461648A (en) | Processing method of sweet broad beans | |
| CN104886494A (en) | Quick-frozen dish product processing method | |
| CN101116457A (en) | Persimmon cake and the cold chain processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140326 |
|
| RJ01 | Rejection of invention patent application after publication |