CN103238806A - Method for making sauce-flavor sword beans - Google Patents
Method for making sauce-flavor sword beans Download PDFInfo
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- CN103238806A CN103238806A CN2013102231326A CN201310223132A CN103238806A CN 103238806 A CN103238806 A CN 103238806A CN 2013102231326 A CN2013102231326 A CN 2013102231326A CN 201310223132 A CN201310223132 A CN 201310223132A CN 103238806 A CN103238806 A CN 103238806A
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Abstract
The invention discloses a method for making sauce-flavor sword beans. The method comprises the following steps: selecting materials, rectifying, airing, washing, salting, pickling, saucing and the like. In a processing process, no chemical ingredient additive is added, so that the safety of a food is ensured. A unique method for pickling once and saucing once is adopted, so that the content (less than 3.5mg per kilogram) of nitrite in finished sword beans can be reduced, and the sword beans are good in color and taste better.
Description
Technical field
The present invention relates to food processing field, particularly the preparation method of the fragrant sword bean of a kind of sauce.
Background technology
Sword bean is China's south plantation more a kind of characteristic vegetables, but fresh sword bean has a kind of peculiar smell when edible after culinary art, make the eater feel disgusting.Therefore, be to dry afterwards or after pickling to eat again basically to the edible of sword bean.And, nutritious, tender crisp good to eat through the sword bean after pickling, liked by the consumer.The method of salting and processing of sword bean has many kinds among the people, but all is some conventional method for salting, and its product is not only big with the salt amount, and taste is more single, is not suitable for promoting and suitability for industrialized production.
Summary of the invention
The objective of the invention is to pickle deficiency in the making at existing sword bean, a kind of preparation method of the fragrant sword bean of sauce of suitable suitability for industrialized production is provided, tender and crisp good to eat, the sauce fragrance with uniqueness of the product of making of this method.
The technical scheme that the present invention solves the problems of the technologies described above employing is that the preparation method of the fragrant sword bean of a kind of sauce comprises the steps:
1,7-10 month maturation is selected in selection for use, the high-quality resh bean that no small holes caused by worms, no scab, nothing are gone mouldy;
2, shaping goes resh bean to the labour contractor, tears the old muscle of both sides off, and the resh bean that will remove labour contractor and old muscle is cut into the sheet of 0.3-0.4 cm thick;
3, airing is placed on the sword bean that cuts to shine under the sun to 3-4 and does;
4, rub and wash, the sword bean that airing is good was rubbed by hand, is rubbed with the hands 10-15 minute, and rinsing is then dried moisture in the ventilation again;
5, salt marsh will dry the sword bean of moisture, carry out mix in the ratio of double centner sword bean 18-20 kilogram salt, on one side rub with artificial mix on one side simultaneously, allow salt fully penetrate in the sword bean, and flexible, mouthfeel are more crisp more to make sword bean;
6, pickle, it is the pure rice wine of 28-32 degree again behind the mix that mix, the sword bean rubbed are added 10-15 kilogram alcoholic strength by the double centner sword bean, and the sealing of dress cylinder was pickled 20-30 days;
7, sauce system, the sword bean pickled is admixed 25-30 kilogram sweet fermented flour sauce, 30-40 kilogram by 100 gram sword beans, and to be cut into length and width be that 0.5--0.8 centimetre of bright red hot pepper, 10-15 kilogram diameter are 0.1-0.2 centimetre garlic pearls, adorns cylinder again and pickle after 15-20 days and get final product.
The present invention does not add any chemical composition additive in process, guaranteed the safety of food.Adopt the unique method of once pickling a sauce system, not only can reduce the content (less than 3.5 milligrams every kilogram) of nitrite in the sword bean finished product, and make the quality of sword bean good-looking, mouthfeel is better.
The specific embodiment
Embodiment 1
The preparation method of the fragrant sword bean of a kind of sauce comprises the steps:
1, the maturation in July is selected in selection for use, the high-quality resh bean double centner that no small holes caused by worms, no scab, nothing are gone mouldy;
2, shaping goes resh bean to the labour contractor, tears the old muscle of both sides off, and the resh bean that will remove labour contractor and old muscle is cut into the sheet of 0.3-0.4 cm thick;
3, airing is placed on the sword bean that cuts to shine under the sun to 3-4 and does;
4, rub and wash, the sword bean that airing is good was rubbed by hand, is rubbed with the hands 15 minutes, and rinsing is then dried moisture in the ventilation again;
5, salt marsh will dry the sword bean of moisture, add the mix that carries out of 18 kilograms of salt, on one side rub with artificial one side mix simultaneously, allow salt fully penetrate in the sword bean, and flexible, mouthfeel are more crisp more to make sword bean;
6, pickle, again behind the mix, the sealing of dress cylinder was pickled 23 days with mix, the sword bean the rubbed pure rice wine that to add 10 kilograms of alcoholic strengths be the 28-32 degree;
7, sauce system, the sword bean of pickling is admixed 25 kilograms of sweet fermented flour sauces, 30 kilograms, and to be cut into length and width be that 0.5--0.8 centimetre of bright red hot pepper, 10 kilograms of diameters are 0.1-0.2 centimetre garlic pearls, adorns cylinder again and pickle after 18 days and get final product.
Embodiment 2
The preparation method of the fragrant sword bean of a kind of sauce comprises the steps:
1, the maturation in October is selected in selection for use, the high-quality resh bean double centner that no small holes caused by worms, no scab, nothing are gone mouldy;
2, shaping goes resh bean to the labour contractor, tears the old muscle of both sides off, and the resh bean that will remove labour contractor and old muscle is cut into the sheet of 0.3-0.4 cm thick;
3, airing is placed on the sword bean that cuts to shine under the sun to 3-4 and does;
4, rub and wash, the sword bean that airing is good was rubbed by hand, is rubbed with the hands 15 minutes, and rinsing is then dried moisture in the ventilation again;
5, salt marsh will dry the sword bean of moisture, add 19 kilograms of salt and carry out mix, on one side rub with artificial mix on one side simultaneously, allow salt fully penetrate in the sword bean, and flexible, mouthfeel are more crisp more to make sword bean;
6, pickle, again behind the mix, the sealing of dress cylinder was pickled 25 days with mix, the sword bean the rubbed pure rice wine that to add 12 kilograms of alcoholic strengths be the 28-32 degree;
7, sauce system, the sword bean of pickling is admixed 28 kilograms of sweet fermented flour sauces, 35 kilograms, and to be cut into length and width be 0.5--0.8 centimetre of bright red hot pepper, adorns cylinder again and pickle after 20 days and get final product.
Claims (1)
1. the preparation method of the fragrant sword bean of sauce is characterized in that, comprises the steps:
(1), selection, select 7-10 month maturation for use, no small holes caused by worms, no scab, do not have the high-quality resh bean that goes mouldy;
(2), shaping, resh bean is gone the labour contractor, tear the old muscle of both sides off, the resh bean that will remove labour contractor and old muscle is cut into the sheet of 0.3-0.4 cm thick;
(3), airing, the sword bean that cuts is placed on to shine under the sun to 3-4 become does;
(4), rub and wash, the sword bean that airing is good was rubbed by hand, is rubbed with the hands 10-15 minute, rinsing is then dried moisture in the ventilation again;
(5), salt marsh, will dry the sword bean of moisture, carry out mix in the ratio of double centner sword bean 18-20 kilogram salt, on one side rub with artificial mix on one side simultaneously, allow salt fully penetrate in the sword bean, flexible, mouthfeel are more crisp more to make sword bean;
(6), pickle, it is the pure rice wine of 28-32 degree again behind the mix that mix, the sword bean rubbed are added 10-15 kilogram alcoholic strength by the double centner sword bean, the sealing of dress cylinder was pickled 20-30 days;
(7), sauce system, the sword bean pickled is admixed 25-30 kilogram sweet fermented flour sauce, 30-40 kilogram by 100 gram sword beans, and to be cut into length and width be 0.5--0.8 centimetre bright red hot pepper, the garlic pearls that 10-15 kilogram diameter is 0.1-0.2 centimetre, adorns cylinder again and pickle after 15-20 days and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013102231326A CN103238806A (en) | 2013-06-06 | 2013-06-06 | Method for making sauce-flavor sword beans |
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| CN2013102231326A CN103238806A (en) | 2013-06-06 | 2013-06-06 | Method for making sauce-flavor sword beans |
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| CN103238806A true CN103238806A (en) | 2013-08-14 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172045A (en) * | 2014-07-31 | 2014-12-03 | 梁爱华 | Healthcare sword bean pickled vegetable and processing method thereof |
| CN104381935A (en) * | 2014-12-15 | 2015-03-04 | 蒙金妹 | Pickled beans and preparation method thereof |
| CN106418374A (en) * | 2016-10-21 | 2017-02-22 | 广西武宣县融通食品有限公司 | Production method of sword bean leisure pickles |
| CN106562322A (en) * | 2016-10-21 | 2017-04-19 | 广西武宣县融通食品有限公司 | Production method of leisure pickled garlics |
| CN106562321A (en) * | 2016-10-21 | 2017-04-19 | 广西武宣县融通食品有限公司 | Production method for leisure pickled seven-color pepper |
| CN106579185A (en) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | Method for pickling sword beans and radish strips with rice wine |
| CN106579182A (en) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | Method for preserving Jerusalem artichoke-containing sword beans by rice wine |
| CN106616662A (en) * | 2016-10-21 | 2017-05-10 | 广西武宣县融通食品有限公司 | Production method of leisure pickled kidney beans |
| CN111588010A (en) * | 2020-06-15 | 2020-08-28 | 湖南省浩瀚食品科技有限公司 | Method for making cellar-fragrant crisp cowpeas |
| CN111838606A (en) * | 2020-07-24 | 2020-10-30 | 湖南省浩瀚食品科技有限公司 | Sauced sword bean and preparation process thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793121A (en) * | 2012-08-29 | 2012-11-28 | 湖南农业大学 | Processing method of light-color air-dried green string bean slices and salted products thereof |
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2013
- 2013-06-06 CN CN2013102231326A patent/CN103238806A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793121A (en) * | 2012-08-29 | 2012-11-28 | 湖南农业大学 | Processing method of light-color air-dried green string bean slices and salted products thereof |
Non-Patent Citations (1)
| Title |
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| 风味酱菜八种;李得富;《农家参谋》;19991231(第11期);第29页 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172045A (en) * | 2014-07-31 | 2014-12-03 | 梁爱华 | Healthcare sword bean pickled vegetable and processing method thereof |
| CN104381935A (en) * | 2014-12-15 | 2015-03-04 | 蒙金妹 | Pickled beans and preparation method thereof |
| CN106418374A (en) * | 2016-10-21 | 2017-02-22 | 广西武宣县融通食品有限公司 | Production method of sword bean leisure pickles |
| CN106562322A (en) * | 2016-10-21 | 2017-04-19 | 广西武宣县融通食品有限公司 | Production method of leisure pickled garlics |
| CN106562321A (en) * | 2016-10-21 | 2017-04-19 | 广西武宣县融通食品有限公司 | Production method for leisure pickled seven-color pepper |
| CN106616662A (en) * | 2016-10-21 | 2017-05-10 | 广西武宣县融通食品有限公司 | Production method of leisure pickled kidney beans |
| CN106579185A (en) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | Method for pickling sword beans and radish strips with rice wine |
| CN106579182A (en) * | 2016-12-14 | 2017-04-26 | 湖南有味农业开发有限公司 | Method for preserving Jerusalem artichoke-containing sword beans by rice wine |
| CN111588010A (en) * | 2020-06-15 | 2020-08-28 | 湖南省浩瀚食品科技有限公司 | Method for making cellar-fragrant crisp cowpeas |
| CN111838606A (en) * | 2020-07-24 | 2020-10-30 | 湖南省浩瀚食品科技有限公司 | Sauced sword bean and preparation process thereof |
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Application publication date: 20130814 |
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