CN104055042A - 风味豆芽菜加工工艺 - Google Patents

风味豆芽菜加工工艺 Download PDF

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Publication number
CN104055042A
CN104055042A CN201410274546.6A CN201410274546A CN104055042A CN 104055042 A CN104055042 A CN 104055042A CN 201410274546 A CN201410274546 A CN 201410274546A CN 104055042 A CN104055042 A CN 104055042A
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bean
bean sprouts
vat
mixed liquor
flavor
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CN104055042B (zh
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李上
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Jinan Kona Information Technology Co Ltd
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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
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts

Abstract

本发明公开了一种，风味豆芽菜加工方法，以100g豆芽菜为原料，洗净后将其根部与头部切离分开，将根部压扁至根部不在出现水分，并将其切成两段，备用；接着，取辅料五香粉10g-15g,豆油5-10g,水10-20g,豆瓣酱13-25g，盐30-50g,辣酱50-100g,香油5-8g,接着，再将备用的豆芽菜原料放入大缸内，将上述的辅料加入10-20g醋调制成混合液，将混合液投放到大缸内，进行浸泡豆芽菜，进30-90天后取出，再放入牛肉或羊肉或猪肉的肉末，即可，最后将其一一灌入玻璃罐头瓶内进行包装箱销售。它加工方便，成本较低，口感香辣，新鲜干净卫生，食用方便。

Description

风味豆芽菜加工工艺
技术领域
本发明涉及食品领域，尤其是一种风味豆芽菜加工方法。
背景技术
目前，食用豆芽菜多加工成炖菜，由于豆芽菜的不易入味以及没有较好的调理品进行调制，所以本发明人发明风味豆芽菜加工方法。
发明内容
本发明的目的是为克服上述现有技术的不足，提供一种风味豆芽菜加工方法。
为实现上述目的，本发明采用下述技术方案：
风味豆芽菜加工方法，以100g豆芽菜为原料，洗净后将其根部与头部切离分开，将根部压扁至根部不在出现水分，并将其切成两段，备用；接着，取辅料五香粉10g-15g,豆油5-10g,水10-20g,豆瓣酱13-25g，盐30-50g,辣酱50-100g,香油5-8g,接着，再将备用的豆芽菜原料放入大缸内，将上述的辅料加入10-20g醋调制成混合液，将混合液投放到大缸内，进行浸泡豆芽菜，进30-90天后取出，再放入牛肉或羊肉或猪肉的肉末，即可，最后将其一一灌入玻璃罐头瓶内进行包装箱销售。
本发明的有益效果是，本方法操作方便，加工出的豆芽菜道鲜美，口感辛辣，值得推广，色泽浓厚，食用方便。
具体实施方式
实施例
风味豆芽菜加工方法，以100g豆芽菜为原料，洗净后将其根部与头部切离分开，将根部压扁至根部不在出现水分，并将其切成两段，备用；接着，取辅料五香粉15g,豆油50g,水100g,豆瓣酱15g，盐30g,辣酱50g,香油50g,接着，再将备用的豆芽菜原料放入大缸内，将上述的辅料加入100g醋调制成混合液，将混合液投放到大缸内，进行浸泡豆芽菜，进30天后取出，再放入牛肉或羊肉或猪肉的肉末，即可，最后将其一一灌入玻璃罐头瓶内进行包装箱销售。
上述实施例对本发明的具体实施方式进行了描述，但并非对本发明保护范围的限制，所属领域技术人员应该明白，在本发明的技术方案的基础上，本领域技术人员不需要付出创造性劳动即可做出的各种修改或变形仍在本发明的保护范围以内。

Claims (1)

1.风味豆芽菜加工方法，其特征在于，以100g豆芽菜为原料，洗净后将其根部与头部切离分开，将根部压扁至根部不在出现水分，并将其切成两段，备用；接着，取辅料五香粉10g-15g,豆油5-10g,水10-20g,豆瓣酱13-25g，盐30-50g,辣酱50-100g,香油5-8g,接着，再将备用的豆芽菜原料放入大缸内，将上述的辅料加入10-20g醋调制成混合液，将混合液投放到大缸内，进行浸泡豆芽菜，进30-90天后取出，再放入牛肉或羊肉或猪肉的肉末，即可，最后将其一一灌入玻璃罐头瓶内进行包装箱销售。
CN201410274546.6A 2014-06-19 2014-06-19 风味豆芽菜加工工艺 Expired - Fee Related CN104055042B (zh)

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CN201410274546.6A CN104055042B (zh) 2014-06-19 2014-06-19 风味豆芽菜加工工艺

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110254951A (zh) * 2019-07-18 2019-09-20 许克俭 自动程序芽菜生态罐头

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102048099A (zh) * 2009-11-11 2011-05-11 李长春 风味豆芽菜
CN103070061A (zh) * 2013-01-31 2013-05-01 河南大学 一种功能型豆芽及其生产方法
CN103431316A (zh) * 2013-08-29 2013-12-11 吴会智 一种豆芽菜及其制备方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102048099A (zh) * 2009-11-11 2011-05-11 李长春 风味豆芽菜
CN103070061A (zh) * 2013-01-31 2013-05-01 河南大学 一种功能型豆芽及其生产方法
CN103431316A (zh) * 2013-08-29 2013-12-11 吴会智 一种豆芽菜及其制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110254951A (zh) * 2019-07-18 2019-09-20 许克俭 自动程序芽菜生态罐头

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