CN104171983A - Making method of sour and spicy beans - Google Patents
Making method of sour and spicy beans Download PDFInfo
- Publication number
- CN104171983A CN104171983A CN201410445688.4A CN201410445688A CN104171983A CN 104171983 A CN104171983 A CN 104171983A CN 201410445688 A CN201410445688 A CN 201410445688A CN 104171983 A CN104171983 A CN 104171983A
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- China
- Prior art keywords
- kidney beans
- fresh kidney
- beans
- vinegar
- preparation
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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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- 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)
- Seasonings (AREA)
Abstract
The invention discloses a making method of sour and spicy beans, and relates to a production technology of food. The making method comprises the technical steps of selecting beans and chilli with uniform individual sizes, cleaning the beans and the chilli, performing air-drying, canning the dried materials, adding auxiliary materials and performing pickling for 7-9 days, thereby obtaining the sour and spicy beans which are slightly yellow and has a thick flavor. The beans prepared by the method disclosed by the invention have a very unique flavor, can tonify spleen and stimulate the appetite, taste delicious, are suitable for adults and children, are low in cost and easy to produce, and have a high use value.
Description
Technical field
The present invention relates to a kind of preparation method of food, particularly a kind of preparation method of vinegar-pepper fresh kidney beans.
Background technology
Fresh kidney beans, are called again cowpea, are the vegetables of abounding with summer, belong to the cultigen that can form microscler beanpod in cowpea kind, and annual voluble herb plant, contains various vitamin and mineral matter etc.Vinegar-pepper fresh kidney beans can suppress choline enzyme activity, can help digest, and improve a poor appetite and fresh kidney beans can well be combined by the taste with capsicum, and not only the taste of fresh kidney beans is good, and the taste of capsicum is also fabulous.
Through retrieval, domestic patent " a kind of preparation methods of vinegar-pepper fresh kidney beans " (patent No. is 201310331148.9), the step of its preparation method for selecting materials, pickle, desalination, stew in soy sauce and flavoring etc.The shortcoming that this kind made vinegar-pepper fresh kidney beans method is: complex manufacturing process, and also the finished product taste of making is genuine not, has changed the fragrance of former fresh kidney beans.
Summary of the invention
The object of the invention is in order to enrich the taste of fresh kidney beans and to utilize method, fresh kidney beans can well be combined by the taste with capsicum, not only fresh kidney beans taste is unique, and the taste of capsicum is also very beautiful, and for the application of fresh kidney beans, opened up a new road, a kind of production technology of vinegar-pepper fresh kidney beans simple to operate is provided.This kind made the method for fresh kidney beans can fill up the taste of the single acid bean in present market, thereby meets the taste demand of different people.
To achieve these goals, the present invention is by the following technical solutions:
A preparation method for vinegar-pepper fresh kidney beans, is characterized in that it is to adopt following making step: choose fresh kidney beans and capsicum → cleaning → airing → tinning → add auxiliary material → pickle, specifically comprise the following steps:
1) choose length, tender fresh kidney beans of uniform size, cleaned to be placed under the sun and naturally dried, the airing time is 0.5-1 days;
2) fresh kidney beans that dry put into tank and by its compacting, then add capsicum, the weight ratio of fresh kidney beans and capsicum is 8-10:1;
3) put into auxiliary material: the salt of fresh kidney beans weight 7%-9%, 0.5%-2% sugar, 0.2%-0.4% ginger, 0.2%-0.4% garlic, 1%-4% soy sauce, 8%-10% water;
4) sealing, allow its fermentation 7-9 days.
The vinegar-pepper fresh kidney beans that adopt this law to prepare, easy and simple to handle, preparation amount is large, and products taste is abundant, spleen benefiting and stimulating the appetite, and low pollution.
Below in conjunction with the specific embodiment, further illustrate the present invention, but the scope of protection of present invention is not limited to following embodiment.
The specific embodiment
Embodiment 1:
Choose 10 kilograms of the uniform tender fresh kidney beans of Individual Size, wash, through Exposure to Sunlight, dry.By fresh kidney beans neat put into tank and by fresh kidney beans compacting, then after the water of putting into 1 kilogram, clean capsicum, 900 grams of salt, 200 grams of sugar, 40 grams, ginger, 40 grams, garlic, 40 milliliters, soy sauce, 0.5L fully mixes, good seal tank mouth, tank is moved to shady and cool its fermentation 7-10 days that locates to allow, during pickling, do not stir fresh kidney beans.
Claims (5)
1. a preparation method for vinegar-pepper fresh kidney beans, is characterized in that it is to adopt following making step: choose the uniform fresh kidney beans of Individual Size and capsicum → cleaning → airing → tinning → add auxiliary material → pickle.
2. the preparation method of a kind of vinegar-pepper fresh kidney beans according to claim 1, is characterized in that: described fresh kidney beans are tender fresh kidney beans.
3. the preparation method of a kind of vinegar-pepper fresh kidney beans according to claim 1, is characterized in that: described fresh kidney beans and capsicum will be dried through Exposure to Sunlight after cleaning, and the time of Exposure to Sunlight is 0.5-1 days.
4. the preparation method of a kind of vinegar-pepper fresh kidney beans according to claim 1, is characterized in that: described fresh kidney beans and capsicum weight ratio are 8-10:1.
5. the preparation method of a kind of vinegar-pepper fresh kidney beans according to claim 1, is characterized in that, the auxiliary material adding is: the salt of fresh kidney beans weight 7%-9%, 0.5%-2% sugar, 0.2%-0.4% ginger, 0.2%-0.4% garlic, 1%-4% soy sauce, 8%-10% water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410445688.4A CN104171983A (en) | 2014-09-04 | 2014-09-04 | Making method of sour and spicy beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410445688.4A CN104171983A (en) | 2014-09-04 | 2014-09-04 | Making method of sour and spicy beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104171983A true CN104171983A (en) | 2014-12-03 |
Family
ID=51953549
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410445688.4A Pending CN104171983A (en) | 2014-09-04 | 2014-09-04 | Making method of sour and spicy beans |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104171983A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921034A (en) * | 2015-06-16 | 2015-09-23 | 黄达龙 | Manufacturing method of pickled vigna unguiculata |
| CN106174255A (en) * | 2016-06-28 | 2016-12-07 | 柳州沪桂食品有限公司 | A kind of method for salting of Bellamya quadrata powder garnishes acid bean |
| CN106262298A (en) * | 2016-08-24 | 2017-01-04 | 赵青娇 | A kind of processing method of garlicky acid bean |
-
2014
- 2014-09-04 CN CN201410445688.4A patent/CN104171983A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921034A (en) * | 2015-06-16 | 2015-09-23 | 黄达龙 | Manufacturing method of pickled vigna unguiculata |
| CN106174255A (en) * | 2016-06-28 | 2016-12-07 | 柳州沪桂食品有限公司 | A kind of method for salting of Bellamya quadrata powder garnishes acid bean |
| CN106262298A (en) * | 2016-08-24 | 2017-01-04 | 赵青娇 | A kind of processing method of garlicky acid bean |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141203 |