CN112155168A - Instant pot-stewed green soy beans and preparation method thereof - Google Patents
Instant pot-stewed green soy beans and preparation method thereof Download PDFInfo
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- CN112155168A CN112155168A CN202010981535.7A CN202010981535A CN112155168A CN 112155168 A CN112155168 A CN 112155168A CN 202010981535 A CN202010981535 A CN 202010981535A CN 112155168 A CN112155168 A CN 112155168A
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- 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
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses an instant pot-stewed green soybean and a preparation method thereof, wherein raw materials mainly comprise 500-600 parts of green-peel green soybean, 50-60 parts of vegetable oil, 20-25 parts of dried chili, 10-15 parts of shallot, 10-15 parts of red yeast rice, 10-15 parts of rock sugar, 5-6 parts of refined salt, 4-5 parts of pepper and 1-1.5 parts of monosodium glutamate; the sauce bag contains 4-5 parts of star anise, 7-8 parts of dried orange peel, 5-8 parts of cassia bark, 5-8 parts of liquorice, 5-6 parts of fennel, 4-5 parts of bay leaves, 3-5 parts of fructus amomi, 2-3 parts of kaempferia galanga, 2-3 parts of cardamom and 1-2 parts of angelica dahurica. The method mainly comprises the following steps: cleaning green tangerine peel green soybeans, blanching and rubbing hair; adding water into the pan, adding flavoring, stewing with slow fire for 15min, draining, and cooling; separately making marinade, soaking green soy beans, and then sealing in small bags to obtain the finished product. The spiced green soy beans prepared by the method fully reserve the faint scent of the green soy beans, are rich in taste and attractive in flavor by being wrapped by thick spiced materials, and are the best partner for leisure snacks.
Description
Technical Field
The invention belongs to the field of food preparation, and particularly relates to instant pot-stewed green soy beans and a preparation method thereof.
Background
The green beans are fresh soybeans with pods, are annual crops, have thick and hard stems and fine hairs, are flat pods, have fine hairs on the pods, are called green beans, and are fresh, tender and lovely. The green soy beans have about 5000 years of cultivation history in China, and the origin of the green soy beans is in China. The Chinese plantation has nine crops, namely soybeans, and China develops various eating methods about soybeans, wherein the green soybeans with hulls are the best choice of snacks for people to play in leisure. Beans with different maturity can be made into foods with different flavors, green and full green beans are hidden under dense bean leaves, the green beans are fresh, tender and full, and are particularly suitable for being made into marinated green beans, but the existing marinated flavor market is rare about the variety of the instant green beans, and more chemical agents are added.
Disclosure of Invention
The present invention is directed to an instant pot-stewed green soy bean and a method for making the same that respond to the problems noted above in the background.
The purpose of the invention can be realized by the following technical scheme: the raw materials comprise 500-600 parts of green tangerine peel green soybeans, 50-60 parts of vegetable oil, 20-25 parts of dried hot peppers, 10-15 parts of green onions, 10-15 parts of red yeast rice, 10-15 parts of rock sugar, 5-6 parts of refined salt, 4-5 parts of pepper and 1-1.5 parts of monosodium glutamate; the sauce bag contains 4-5 parts of star anise, 7-8 parts of dried orange peel, 5-8 parts of cassia bark, 5-8 parts of liquorice, 5-6 parts of fennel, 4-5 parts of bay leaves, 3-5 parts of fructus amomi, 2-3 parts of kaempferia galanga, 2-3 parts of cardamom and 1-2 parts of angelica dahurica.
The specific manufacturing steps are as follows:
(1) cleaning green peel green soybean, scalding in boiling water for 10s, taking out, and thoroughly scrubbing to remove the fluff on the bean pods;
(2) adding water into the pan, adding the processed green soybean, adding dried Capsici fructus, herba Alii Fistulosi, crystal sugar, refined salt, and fructus Zanthoxyli, stewing with slow fire for 15min, draining, and cooling;
(3) preparing a marinated sauce bag, and filling 4-5 parts of star anise, 7-8 parts of dried orange peel, 5-8 parts of cassia bark, 5-8 parts of liquorice, 5-6 parts of fennel, 4-5 parts of bay leaves, 3-5 parts of fructus amomi, 2-3 parts of kaempferia galanga, 2-3 parts of cardamom and 1-2 parts of radix angelicae into the marinated sauce bag; 10-15 parts of red yeast rice are packaged by a gauze bag for later use;
(4) preparing marinade, adding vegetable oil into a pot, heating, adding a marinade bag, adding sufficient water, adding a red yeast rice bag, and boiling with strong fire;
(5) adding boiled green soy bean into the marinade, and boiling with slow fire for 10 min; taking out green soy beans and the marinade integrally, adding monosodium glutamate, airing to room temperature, and then putting into a refrigerating chamber for refrigerating for 12 hours;
(6) directly fishing out the refrigerated green soy beans, sealing and packaging, and sealing in small bags to obtain the instant pot-stewed green soy beans.
The invention has the beneficial effects that: the spiced green soy beans prepared by the method fully keep the faint scent of the green soy beans, are rich in taste and attractive in flavor through thick spiced seasoning bags, and are the best mate for leisure and snacks.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The raw materials comprise 500 parts of green tangerine peel green soy bean, 50 parts of vegetable oil, 20 parts of dried hot pepper, 10 parts of green onion, 10 parts of red yeast rice, 10 parts of rock sugar, 5 parts of refined salt, 4 parts of pepper and 1 part of monosodium glutamate; the marinated sauce bag comprises 4 parts of star anise, 7 parts of dried orange peel, 5 parts of cassia bark, 5 parts of liquorice, 5 parts of fennel, 4 parts of bay leaf, 3 parts of fructus amomi, 2 parts of kaempferia galanga, 2 parts of round cardamom and 1 part of angelica dahurica.
The specific manufacturing steps are as follows:
(1) cleaning 500 parts of green tangerine peel green soybeans, blanching in boiling water for 10s, taking out, and sufficiently scrubbing to remove fluff on bean pods;
(2) adding water into the pan, pouring the treated green soy beans, adding dried hot peppers, shallots, crystal sugar, refined salt, 20 parts of dried pepper, 10 parts of shallots, 10 parts of crystal sugar, 5 parts of refined salt and 4 parts of pepper, stewing for 15min with slow fire, draining, and cooling;
(3) preparing a marinated sauce bag, and filling 4 parts of star anise, 7 parts of dried orange peel, 5 parts of cassia bark, 5 parts of liquorice, 5 parts of fennel, 4 parts of bay leaves, 3 parts of fructus amomi, 2 parts of kaempferia galanga, 2 parts of round cardamom and 1 part of radix angelicae into the marinated sauce bag; 10 parts of red yeast rice are packaged by a gauze bag for later use;
(4) preparing marinade, adding 50 parts of vegetable oil into a pot, heating, adding a marinade bag, adding sufficient water, adding a red yeast rice bag, and boiling with strong fire;
(5) adding boiled green soy bean into the marinade, and boiling with slow fire for 10 min; taking out green soy beans and the marinade integrally, adding 1 part of monosodium glutamate, airing to room temperature, and then putting into a refrigerating chamber for refrigerating for 12 hours;
(6) directly fishing out the refrigerated green soy beans, sealing and packaging, and sealing in small bags to obtain the instant pot-stewed green soy beans.
Example 2
The raw materials comprise 600 parts of green tangerine peel green soy bean, 60 parts of vegetable oil, 25 parts of dried hot pepper, 15 parts of green onion, 15 parts of red yeast rice, 15 parts of rock candy, 6 parts of refined salt, 5 parts of pepper and 1.5 parts of monosodium glutamate; the marinated sauce bag comprises 5 parts of star anise, 8 parts of dried orange peel, 8 parts of cassia bark, 8 parts of liquorice, 6 parts of fennel, 5 parts of bay leaf, 5 parts of fructus amomi, 3 parts of kaempferia galanga, 3 parts of round cardamom and 2 parts of angelica dahurica.
The specific manufacturing steps are as follows:
(1) cleaning green peel green soybean, scalding in boiling water for 10s, taking out, and thoroughly scrubbing to remove the fluff on the bean pods;
(2) adding water into the pot, pouring the treated green soy beans, adding 25 parts of dried hot peppers, 15 parts of green onions, 15 parts of rock sugar, 6 parts of refined salt and 5 parts of pepper, stewing for 15min with slow fire, draining, and cooling;
(3) preparing a marinated sauce bag, and filling 5 parts of star anise, 8 parts of dried orange peel, 8 parts of cassia bark, 8 parts of liquorice, 6 parts of fennel, 5 parts of bay leaves, 5 parts of fructus amomi, 3 parts of kaempferia galanga, 3 parts of round cardamom and 2 parts of angelica dahurica into the marinated sauce bag; 15 parts of red yeast rice are packaged by a gauze bag for later use;
(4) preparing marinade, adding vegetable oil into a pot, heating, adding a marinade bag, adding sufficient water, adding a red yeast rice bag, and boiling with strong fire;
(5) adding boiled green soy bean into the marinade, and boiling with slow fire for 10 min; taking out green soy beans and the marinade integrally, adding 1.5 parts of monosodium glutamate, airing to room temperature, and putting into a refrigerating chamber for refrigerating for 12 hours;
(6) directly fishing out the refrigerated green soy beans, sealing and packaging, and sealing in small bags to obtain the instant pot-stewed green soy beans.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Modifications and variations are possible in light of the above teachings. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (7)
1. The instant pot-stewed green soy bean and the preparation method thereof are characterized in that raw materials comprise 500-600 parts of green tangerine peel green soy bean, 50-60 parts of vegetable oil, 20-25 parts of dried hot pepper, 10-15 parts of shallot, 10-15 parts of red yeast rice, 10-15 parts of rock sugar, 5-6 parts of refined salt, 4-5 parts of pepper and 1-1.5 parts of monosodium glutamate; the sauce bag contains 4-5 parts of star anise, 7-8 parts of dried orange peel, 5-8 parts of cassia bark, 5-8 parts of liquorice, 5-6 parts of fennel, 4-5 parts of bay leaves, 3-5 parts of fructus amomi, 2-3 parts of kaempferia galanga, 2-3 parts of cardamom and 1-2 parts of angelica dahurica.
2. The instant pot-stewed green soy bean and the preparation method thereof according to claim 1 are characterized by mainly comprising the following preparation steps:
(1) cleaning green peel green soybean, scalding in boiling water for 10s, taking out, and thoroughly scrubbing to remove the fluff on the bean pods;
(2) adding water into the pan, adding the processed green soybean, adding dried Capsici fructus, herba Alii Fistulosi, crystal sugar, refined salt, and fructus Zanthoxyli, stewing with slow fire for 15min, draining, and cooling;
(3) preparing a marinated sauce bag, and filling 4-5 parts of star anise, 7-8 parts of dried orange peel, 5-8 parts of cassia bark, 5-8 parts of liquorice, 5-6 parts of fennel, 4-5 parts of bay leaves, 3-5 parts of fructus amomi, 2-3 parts of kaempferia galanga, 2-3 parts of cardamom and 1-2 parts of radix angelicae into the marinated sauce bag; 10-15 parts of red yeast rice are packaged by a gauze bag for later use;
(4) preparing marinade, adding vegetable oil into a pot, heating, adding a marinade bag, adding sufficient water, adding a red yeast rice bag, and boiling with strong fire;
(5) adding boiled green soy bean into the marinade, and boiling with slow fire for 10 min; taking out green soy beans and the marinade integrally, adding monosodium glutamate, airing to room temperature, and then putting into a refrigerating chamber for refrigerating for 12 hours;
(6) directly fishing out the refrigerated green soy beans, sealing and packaging, and sealing in small bags to obtain the instant pot-stewed green soy beans.
3. The instant pot-stewed green soybeans and the preparation method thereof as claimed in claim 1, wherein the green peel green soybeans are cleaned and blanched in boiled water for 10s, and the fuzz on the pods is removed. And taking out, and then fully rubbing and washing with clear water.
4. The instant pot-stewed green soy beans and the preparation method thereof as claimed in claim 1, wherein the green soy beans are first braised with dry hot peppers, shallots, crystal sugar, refined salt and peppers for 15min with slow fire.
5. The instant raw soybean with marinade and the making method thereof according to claim 1, wherein the marinade is made, vegetable oil is added into a pot to be heated, and then the marinade bag is added.
6. The instant raw soybean with marinade and the preparation method thereof as claimed in claim 1, wherein the pods are filled with soup marinade, the beans and the pods are easy to separate, and the fresh flavor of the beans is well preserved.
7. The instant raw soybean with spiced taste and the preparation method thereof as claimed in claim 1, wherein during the process of marinating, the spiced taste slowly permeates into the bean pod at low temperature, so that the taste is locked and the delicious taste of the soybean is integrated.
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CN202010981535.7A CN112155168A (en) | 2020-09-17 | 2020-09-17 | Instant pot-stewed green soy beans and preparation method thereof |
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106261786A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce green soyabeans and preparation method thereof |
CN107581505A (en) * | 2017-09-14 | 2018-01-16 | 湖南省长牧食品科技有限公司 | The processing method of selenium-rich prepared food green soy bean |
CN110200192A (en) * | 2019-07-09 | 2019-09-06 | 南京农业大学 | A kind of instant leisure green soy bean and its preparation process |
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2020
- 2020-09-17 CN CN202010981535.7A patent/CN112155168A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106261786A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce green soyabeans and preparation method thereof |
CN107581505A (en) * | 2017-09-14 | 2018-01-16 | 湖南省长牧食品科技有限公司 | The processing method of selenium-rich prepared food green soy bean |
CN110200192A (en) * | 2019-07-09 | 2019-09-06 | 南京农业大学 | A kind of instant leisure green soy bean and its preparation process |
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Application publication date: 20210101 |