CN103907846A - 一种制备脱水豇豆的新方法 - Google Patents
一种制备脱水豇豆的新方法 Download PDFInfo
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- CN103907846A CN103907846A CN201410131131.3A CN201410131131A CN103907846A CN 103907846 A CN103907846 A CN 103907846A CN 201410131131 A CN201410131131 A CN 201410131131A CN 103907846 A CN103907846 A CN 103907846A
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- 241000219977 Vigna Species 0.000 title claims abstract description 47
- 235000010726 Vigna sinensis Nutrition 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 4
- 201000010099 disease Diseases 0.000 claims abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 4
- 206010033546 Pallor Diseases 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 230000003760 hair shine Effects 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 241000196324 Embryophyta Species 0.000 abstract 1
- 241000238631 Hexapoda Species 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种制备脱水豇豆的新方法。本发明包括如下技术步骤：（1）原料选择；选择鲜嫩、豆荚长直、肉质肥厚、无病虫害的淡绿色豇豆作为原料；（2）热烫；把豇豆放入烧沸的水中夹层锅中热烫，1～2分钟后捞出，沥干水；（3）轻度脱水；将豇豆脱出12～18%的水分即可；（4）蒸煮；豇豆轻度脱水后，放入蒸笼内蒸煮；豇豆变柔软后立即出笼；（5）干制；将蒸煮出笼后的豇豆摊放在太阳下晒3～6天，使其含水量低于10%；（6）包装后得成品。由本发明所制备得到的豇豆色泽墨绿、柔软清脆、水分含量小于10%，具有良好的口感，储藏时间长；同时还具有制备工艺简单，成本低廉，卫生环保等有益效果。
Description
技术领域
本发明属于食品加工技术领域，更具体是涉及一种制备脱水豇豆的新方法。
背景技术
豇豆，又称角豆、姜豆等，是一种常见的蔬菜品种，可以直接用来炒菜，也可以腌制作为餐前菜，使用范围非常广泛，受到大人和小孩的喜欢。
发明内容
本发明的目的在于克服现有技术存在的不足，提供一种制备脱水豇豆的新方法。
为达到上述目的，本发明采取了如下的技术方案：
一种制备脱水豇豆的新方法，包括如下技术步骤：
（1）原料选择；选择鲜嫩、豆荚长直、肉质肥厚、无病虫害的淡绿色豇豆作为原料；
（2）热烫；把豇豆放入烧沸的水中热烫，1～2分钟后捞出，沥干水；
（3）轻度脱水；将豇豆放在太阳下晒3～6小时，使豇豆由青绿色变成青白色；脱出12～18%的水分即可；
（4）蒸煮；豇豆轻度脱水后，放入蒸笼内蒸煮；蒸时，先把水烧沸使蒸笼预热，再把豇豆装入蒸笼内，装满后，盖上笼盖压紧，加大火力，等到蒸笼冒出大量热气开始计时6～10分钟，豇豆变柔软后立即出笼；
（5）干制；将蒸煮出笼后的豇豆摊放在太阳下晒3～6天，使其含水量低于10%；
（6）包装后得成品；干制完的豇豆，不要立刻包装，需在室内自然放置1～2天后再进行包装。
与现有技术相比，由本发明所制备得到的豇豆色泽墨绿、柔软清脆、水分含量小于10%，具有良好的口感，储藏时间长；同时还具有制备工艺简单，成本低廉，卫生环保等有益效果。
具体实施方式
以下结合具体实施例来对本发明作进一步的描述。
实施例1
一种制备脱水豇豆的新方法，包括如下技术步骤：
（1）原料选择；选择鲜嫩、豆荚长直、肉质肥厚、无病虫害的淡绿色豇豆作为原料；
（2）热烫；把豇豆放入烧沸的水中热烫，1～2分钟后捞出，沥干水；
（3）轻度脱水；将豇豆放在太阳下晒3～6小时，使豇豆由青绿色变成青白色；脱出12～18%的水分即可；
（4）蒸煮；豇豆轻度脱水后，放入蒸笼内蒸煮；蒸时，先把水烧沸使蒸笼预热，再把豇豆装入蒸笼内，装满后，盖上笼盖压紧，加大火力，等到蒸笼冒出大量热气开始计时6～10分钟，豇豆变柔软后立即出笼；
（5）干制；将蒸煮出笼后的豇豆摊放在太阳下晒3～6天，使其含水量低于10%；
（6）包装后得成品；干制完的豇豆，不要立刻包装，需在室内自然放置1～2天后再进行包装。
Claims (1)
1.一种制备脱水豇豆的新方法，其特征在于，包括如下技术步骤：
（1）原料选择；选择鲜嫩、豆荚长直、肉质肥厚、无病虫害的淡绿色豇豆作为原料；
（2）热烫；把豇豆放入烧沸的水中热烫，1～2分钟后捞出，沥干水；
（3）轻度脱水；将豇豆放在太阳下晒3～6小时，使豇豆由青绿色变成青白色；脱出12～18%的水分即可；
（4）蒸煮；豇豆轻度脱水后，放入蒸笼内蒸煮；蒸时，先把水烧沸使蒸笼预热，再把豇豆装入蒸笼内，装满后，盖上笼盖压紧，加大火力，等到蒸笼冒出大量热气开始计时6～10分钟，豇豆变柔软后立即出笼；
（5）干制；将蒸煮出笼后的豇豆摊放在太阳下晒3～6天，使其含水量低于10%；
（6）包装后得成品；干制完的豇豆，不要立刻包装，需在室内自然放置1～2天后再进行包装。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410131131.3A CN103907846A (zh) | 2014-04-02 | 2014-04-02 | 一种制备脱水豇豆的新方法 |
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|---|---|---|---|
| CN201410131131.3A CN103907846A (zh) | 2014-04-02 | 2014-04-02 | 一种制备脱水豇豆的新方法 |
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| CN103907846A true CN103907846A (zh) | 2014-07-09 |
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| Country | Link |
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| CN (1) | CN103907846A (zh) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648719A (zh) * | 2011-02-28 | 2012-08-29 | 赵宪兰 | 一种豇豆干的制作方法 |
| CN102972509A (zh) * | 2012-11-13 | 2013-03-20 | 安徽绩溪山里佬绿色食品开发有限公司 | 一种豇豆干的生产方法 |
-
2014
- 2014-04-02 CN CN201410131131.3A patent/CN103907846A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648719A (zh) * | 2011-02-28 | 2012-08-29 | 赵宪兰 | 一种豇豆干的制作方法 |
| CN102972509A (zh) * | 2012-11-13 | 2013-03-20 | 安徽绩溪山里佬绿色食品开发有限公司 | 一种豇豆干的生产方法 |
Non-Patent Citations (2)
| Title |
|---|
| 毕阳 等: "《蔬菜制品加工工艺与配方》", 31 October 2006, 化学工业出版社, article "脱水豇豆", pages: 61 * |
| 陈国宝 等: "脱水豇豆加工技术", 《农产品加工》, 25 July 2005 (2005-07-25), pages 40 - 41 * |
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Application publication date: 20140709 |