CN103876080A - Method for producing hot and spicy edamame dish - Google Patents
Method for producing hot and spicy edamame dish Download PDFInfo
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- CN103876080A CN103876080A CN201410135275.6A CN201410135275A CN103876080A CN 103876080 A CN103876080 A CN 103876080A CN 201410135275 A CN201410135275 A CN 201410135275A CN 103876080 A CN103876080 A CN 103876080A
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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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
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Abstract
The invention relates to a method for producing hot and spicy edamame dish instant food. The method comprises the steps of preliminarily salting vegetables, trimming, re-salting, segmenting, panning and soaking, dripping, soaking and rinsing soybeans, cooking, flavoring ingredients, packaging, sterilizing and boxing, wherein the salinity is controlled to 12-14 degrees during re-salting, and the salinity is controlled to 5-6 degrees during panning and soaking; the ingredients including 36-48 parts of salted vegetables, 32-44 parts of cooked soybeans, 10-13 parts of monosodium glutamate, 0.8-1.2 parts of lemon yellow, 2-3.5 parts of vegetable oil, 0.8-1.2 parts of aspartame and 2-3.5 parts of spices are uniformly stirred. The spices are prepared through uniformly mixing the ingredients including 1 part of old ginger powder, 1 part of illicium verum powder, 1 part of rhizoma kaempferiae powder, 1 part of pepper powder, 1 part of cassia bark powder and 1 part of liquorice powder. According to the method, the step of ingredient flavoring is crucial, and the vegetables which are chosen, salted and processed and the cooked soybeans show hot and spicy characteristics and low-salinity flavor through ingredient flavoring, so that the food is adaptable to the taste of relatively-numerous eaters of relatively-vast districts and is ready to eat after bag opening.
Description
Technical field
The invention belongs to a kind of production method of vegetable-pickling food, particularly relate to the production method of the fragrant hot food ready-to-eat food of a kind of green soy bean.
Background technology
The ready-to-eat food of vegetable-pickling class is various in style, because region difference, taste are different, the shredded hot pickled mustard tuber of shape form formula, hot pickled mustard tube sheet, hot pickled mustard tube core, potherb mustard, preserved radish strip, bamboo shoot silk, eggplant, newborn melon and artemisia vegetable bamboo shoot file etc. in the past, though liked by the masses, still cannot meet the requirement of numerous eaters in vast scope.Manyly pickle class vegetables manufacturing enterprise to make great efforts research and development taste original and can meet as far as possible the instant vegetable new varieties of more numerous eaters hobby in more vast scope, to enrich people's food resource, meet people's dietary requirements.
Summary of the invention
The object of this invention is to provide a kind of method of producing the fragrant hot food of green soy bean, the fragrant hot food perfume (or spice) of the green soy bean of being produced by the method, peppery, less salt, bright characteristic, meets the more numerous eaters' of more vast scope taste.
The technical scheme that technical solution problem of the present invention is taked is: the production method of the fragrant hot food of a kind of green soy bean, and processing step is: selected first-class vegetables, the salty base that salts down to obtain through just, impurity is removed in arrangement, then salts down through multiple, and cutting is eluriated immersion and naturally drains to obtain salted vegetable; Selected first-class soya bean, through soaking rinsing, boiling 40min must boil soya bean; Then the seasoning of preparing burden, packaging, sterilizing and vanning, is characterized in that:
Multiple salting down: salinity is controlled at 12 ~ 14 degree;
Eluriate and soak: salinity is controlled at 5 ~ 6 degree;
Batching seasoning: in mass parts, 36 ~ 48 parts of salted vegetables, boil 32 ~ 44 parts of soya beans, 10 ~ 13 parts of monosodium glutamates, 0.8 ~ 1.2 part of lemon yellow, 2 ~ 3.5 parts of vegetable oil, 0.8 ~ 1.2 part of Aspartame, 2 ~ 3.5 parts of spices, separately add appropriate ginger slice and capsicum section, stir through mixer;
Packaging: adopt vacuum packing machine packaging, vacuum 0.06MPa ~ 0.08MPa, 120 ~ 130 DEG C of sealing temperatures, sealing time 5 ~ 10s;
Sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 85 ~ 90 DEG C.
Preferred as one, described spice is: in mass parts, how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mixes.
Vegetables of the present invention can be potherb mustard, green vegetables, Chinese cabbage, rape, leaf mustard and other multiple leaf vegetables.
In the present invention, batching seasoning step is crucial, through the soya bean of the selected vegetables of pickling and processing and boiling, by batching seasoning, shows fragrant peppery characteristic especially, and less salt local flavor, adapts to compared with the more numerous eaters' of wide geographic area taste, and instant bagged.
Detailed description of the invention
Below by embodiment, the present invention is further illustrated.
Embodiment 1:
(1) selected fresh potherb mustard, the salty base that salts down to obtain through just, arranges and removes impurity, then salts down through multiple, and salinity is controlled at 14 degree, and evenly cutting is eluriated and is soaked, and salinity is controlled at 6 degree, naturally drains, and about 40min of time, makes salt marsh potherb mustard;
(2) selected first-class soya bean, through soaking rinsing, boiling 40min, makes and boils soya bean;
(3) spice preparation: in mass parts, get how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mix;
(4) the seasoning of preparing burden: in mass parts, 42 parts of salt marsh potherb mustards, boil 38 parts of soya beans, 12 parts of monosodium glutamates, 1 part of lemon yellow, 3 parts of vegetable oil, 1 part of Aspartame, 3 parts of spices, separately add appropriate ginger slice and capsicum section, stir through mixer;
(5) packaging: adopt vacuum packing machine packaging, vacuum 0.07MPa, 125 DEG C of sealing temperatures, sealing time 8s;
(6) sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 88 DEG C;
(7) vanning.
Embodiment 2:
(1) selected fresh potherb mustard, the salty base that salts down to obtain through just, arranges and removes impurity, then salts down through multiple, and salinity is controlled at 13 degree, and evenly cutting is eluriated and is soaked, and salinity is controlled at 5 degree, naturally drains, and about 30min of time, makes salt marsh potherb mustard;
(2) selected first-class soya bean, through soaking rinsing, boiling 40min, makes and boils soya bean;
(3) spice preparation: in mass parts, get how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mix;
(4) the seasoning of preparing burden: in mass parts, 48 parts of salt marsh potherb mustards, boil 32 parts of soya beans, 13 parts of monosodium glutamates, 0.8 part of lemon yellow, 2 parts of vegetable oil, 1.2 parts of Aspartames, 3 parts of spices, separately add appropriate ginger slice and capsicum section, stir through mixer;
(5) packaging: adopt vacuum packing machine packaging, vacuum 0.06MPa, 130 DEG C of sealing temperatures, sealing time 5s;
(6) sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 90 DEG C;
(7) vanning.
Embodiment 3:
(1) selected fresh potherb mustard, the salty base that salts down to obtain through just, arranges and removes impurity, then salts down through multiple, and salinity is controlled at 12 degree, and evenly cutting is eluriated and is soaked, and salinity is controlled at 5 degree, naturally drains, and about 1h of time, makes salt marsh potherb mustard;
(2) selected first-class soya bean, through soaking rinsing, boiling 40min, makes and boils soya bean;
(3) spice preparation: in mass parts, get how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mix;
(4) the seasoning of preparing burden: in mass parts, 36 parts of salt marsh potherb mustards, boil 44 parts of soya beans, 13 parts of monosodium glutamates, 1 part of lemon yellow, 2.5 parts of vegetable oil, 1 part of Aspartame, 2.5 parts of spices, separately add appropriate ginger slice and capsicum section, stir through mixer;
(5) packaging: adopt vacuum packing machine packaging, vacuum 0.06MPa, 130 DEG C of sealing temperatures, sealing time 8s;
(6) sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 90 DEG C;
(7) vanning.
Embodiment 4:
(1) selected fresh potherb mustard, the salty base that salts down to obtain through just, arranges and removes impurity, then salts down through multiple, and salinity is controlled at 14 degree, and evenly cutting is eluriated and is soaked, and salinity is controlled at 6 degree, naturally drains, and about 40min of time, makes salt marsh potherb mustard;
(2) selected first-class soya bean, through soaking rinsing, boiling 40min, makes and boils soya bean;
(3) spice preparation: in mass parts, get how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mix;
(4) the seasoning of preparing burden: in mass parts, 42 parts of salt marsh potherb mustards, boil 40 parts of soya beans, 10 parts of monosodium glutamates, 1.2 parts of lemon yellows, 2.5 parts of vegetable oil, 0.8 part of Aspartame, 3.5 parts of spices, separately add appropriate ginger slice and capsicum section, stir through mixer;
(5) packaging: adopt vacuum packing machine packaging, vacuum 0.08MPa, 120 DEG C of sealing temperatures, sealing time 10s;
(6) sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 88 DEG C;
(7) vanning.
Embodiment 5:
(1) selected fresh potherb mustard, the salty base that salts down to obtain through just, arranges and removes impurity, then salts down through multiple, and salinity is controlled at 13 degree, and evenly cutting is eluriated and is soaked, and salinity is controlled at 5 degree, naturally drains, and about 1h of time, makes salt marsh potherb mustard;
(2) selected first-class soya bean, through soaking rinsing, boiling 40min, makes and boils soya bean;
(3) spice preparation: in mass parts, get how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mix;
(4) the seasoning of preparing burden: in mass parts, 42 parts of salt marsh potherb mustards, boil 38 parts of soya beans, 12 parts of monosodium glutamates, 1 part of lemon yellow, 3.5 parts of vegetable oil, 1 part of Aspartame, 2.5 parts of spices, separately add appropriate ginger slice and capsicum section, stir through mixer;
(5) packaging: adopt vacuum packing machine packaging, vacuum 0.06MPa, 130 DEG C of sealing temperatures, sealing time 8s;
(6) sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 85 DEG C;
(7) vanning.
Embodiment 6:
Selected fresh vegetable, the salty base that salts down to obtain through just, arranges and removes impurity, then salts down through multiple, and salinity is controlled at 13 degree, and evenly cutting is eluriated and is soaked, and salinity is controlled at 5 degree, naturally drains, and about 40min of time, makes salt marsh green vegetables; All the other are identical with embodiment 1.
Embodiment 7:
Selected fresh Chinese cabbage, the salty base that salts down to obtain through just, arranges and removes impurity, then salts down through multiple, and salinity is controlled at 13 degree, and evenly cutting is eluriated and is soaked, and salinity is controlled at 5 degree, naturally drains, and about 40min of time, makes salt marsh Chinese cabbage; All the other are identical with embodiment 1.
Embodiment 8:
Selected fresh rape, the salty base that salts down to obtain through just, arranges and removes impurity, then salts down through multiple, and salinity is controlled at 13 degree, and evenly cutting is eluriated and is soaked, and salinity is controlled at 5 degree, naturally drains, and about 40min of time, makes salt marsh rape; All the other are identical with embodiment 1.
Embodiment 9:
Selected fresh leaf mustard, the salty base that salts down to obtain through just, arranges and removes impurity, then salts down through multiple, and salinity is controlled at 13 degree, and evenly cutting is eluriated and is soaked, and salinity is controlled at 5 degree, naturally drains, and about 40min of time, makes salt marsh leaf mustard; All the other are identical with embodiment 1.
Embodiment 10:
Selected fresh pickle leaf, the salty base that salts down to obtain through just, arranges and removes impurity, then salts down through multiple, and salinity is controlled at 13 degree, and evenly cutting is eluriated and is soaked, and salinity is controlled at 5 degree, naturally drains, and about 40min of time, makes salt marsh mustard leaf; All the other are identical with embodiment 1.
Claims (2)
1. a production method for the fragrant hot food of green soy bean, processing step is: selected first-class vegetables, the salty base that salts down to obtain through just, impurity is removed in arrangement, then salts down through multiple, and cutting is eluriated immersion and naturally drains to obtain salted vegetable; Selected first-class soya bean, through soaking rinsing, boiling 40min must boil soya bean; Then the seasoning of preparing burden, packaging, sterilizing and vanning, is characterized in that:
Multiple salting down: salinity is controlled at 12 ~ 14 degree;
Eluriate and soak: salinity is controlled at 5 ~ 6 degree;
Batching seasoning: in mass parts, 36 ~ 48 parts of salted vegetables, boil 32 ~ 44 parts of soya beans, 10 ~ 13 parts of monosodium glutamates, 0.8 ~ 1.2 part of lemon yellow, 2 ~ 3.5 parts of vegetable oil, 0.8 ~ 1.2 part of Aspartame, 2 ~ 3.5 parts of spices, separately add appropriate ginger slice and capsicum section, stir through mixer;
Packaging: adopt vacuum packing machine packaging, vacuum 0.06MPa ~ 0.08MPa, 120 ~ 130 DEG C of sealing temperatures, sealing time 5 ~ 10s;
Sterilizing: adopt the sterilization of automatic sterilizing machine, temperature is controlled at 85 ~ 90 DEG C.
2. the production method of the fragrant hot food of a kind of green soy bean according to claim 1, is characterized in that: described spice is: in mass parts, how each 1 part of powder, pepper powder, cinnamomi cortex pulveratus and licorice powder of old ginger powder, Chinese anise powder, three, mixes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410135275.6A CN103876080A (en) | 2014-04-04 | 2014-04-04 | Method for producing hot and spicy edamame dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410135275.6A CN103876080A (en) | 2014-04-04 | 2014-04-04 | Method for producing hot and spicy edamame dish |
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| Publication Number | Publication Date |
|---|---|
| CN103876080A true CN103876080A (en) | 2014-06-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410135275.6A Pending CN103876080A (en) | 2014-04-04 | 2014-04-04 | Method for producing hot and spicy edamame dish |
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Cited By (1)
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222311A (en) * | 1998-01-09 | 1999-07-14 | 王立虹 | Health pickles series |
-
2014
- 2014-04-04 CN CN201410135275.6A patent/CN103876080A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222311A (en) * | 1998-01-09 | 1999-07-14 | 王立虹 | Health pickles series |
Non-Patent Citations (3)
| Title |
|---|
| 《大众家常菜1688例》编写组: "《大众家常菜1688例》", 30 April 2008 * |
| 庄磊: "怎样腌制雪里红", 《农家致富》 * |
| 许松: "家庭腌秋菜", 《农家科技》 * |
Cited By (1)
| 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 |
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Application publication date: 20140625 |