CN104187508A - Production method for bean sprouts - Google Patents
Production method for bean sprouts Download PDFInfo
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- CN104187508A CN104187508A CN201410341525.1A CN201410341525A CN104187508A CN 104187508 A CN104187508 A CN 104187508A CN 201410341525 A CN201410341525 A CN 201410341525A CN 104187508 A CN104187508 A CN 104187508A
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- green vegetables
- salt
- production method
- dehydration
- bean sprout
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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
Abstract
The invention discloses a production method for bean sprouts. The production method comprises the following steps of a. drying mature and fresh green vegetables to remove 25-30% of water and getting rid of impurities and deteriorated leaves; b. pickling for 25-30 days; c. desalting; d. dehydrating and immersing dehydrated green vegetables in a brown sugar solution with a mass concentration of 65-75% for 22-26 hours; e. putting the green vegetables into a fermentation pool, adding a layer of salt and spices on the green vegetables with the thickness of 40-50 cm, then sealing tightly with a film and fermenting for 3-12 months, wherein based on the mass of green vegetables dehydrated by the step d, 75-85 kg of salt is added in every ton of the green vegetables; and f. rinsing the fermented green vegetables with cold boiled water, then dehydrating, chopping, seasoning, sterilizing, and packaging in vacuum to obtain a finished product. During a production process, the content of nitrite is reduced, a pH value is reduced, a lot of lactobacillus fermentation is generated, and a lot of organic acids are increased, so that the bean sprouts have a good taste and thick fragrance.
Description
Technical field
The invention belongs to the processing technique field of making flavouring of vegetables, be specifically related to a kind of making processing method.
Background technology
Bud dish is as popular vegetables flavouring, be take green vegetables as raw material salted.And the strong harvest time of green vegetables property planting season is short, it is short to make the bud dish time, the bud dish that the concentration of the salt in bud dish manufacture craft and sugar do not have good production control to go out at present, content of nitrite is higher, thereby organic acid is on the low side make mouthfeel and fragrance bad, therefore these type bud dishes can not adapt to public demand, and then impact sale, are also unfavorable for that enterprise is on a large scale through producing.
Summary of the invention
Technical problem to be solved by this invention is to provide and a kind ofly reduces nitrous acid content, improves organic acid content, tarts up and the bean sprout production method of delicate flavour.
The technical solution adopted for the present invention to solve the technical problems is that bean sprout production method, comprises the steps:
A, by ripe and fresh green vegetables airing dehydration 25～30%, the yellow leaf of Lao Ye in the green vegetables after solarization is dried in the air, go rotten rotten dish leaf and impurity are rejected;
B, step a gained green vegetables are placed in to salt marsh pond pickle 25～30 days, the salt consumption 75～85kg of green vegetables per ton while pickling;
C, the green vegetables after pickling are carried out to desalting processing, until mouthful taste green vegetables without saline taste;
D, the green vegetables after desalting processing are dewatered, after dehydration, green vegetables are put into mass fraction and be 65～75% brown sugar water and soak 22～26 hours;
E, the green vegetables that soak after brown sugar water are put into fermentation vat, the green vegetables that every 40～50cm is thick add one deck salt and spices, then with film, tightly seal, and ferment 3～12 months; Wherein, by the green vegetables quality after steps d dehydration, green vegetables salt adding per ton 75～85kg;
F, by the cold boiling water rinsing for green vegetables after step e fermentation, and then dewater; Chopping after dehydration, seasoning, sterilizing vacuum packaging get product.
Wherein, in said method step b, green vegetables were mixed once in 3rd～4 days that pickle, within 10th～12 days that pickle, mix for the second time, green vegetables were taken out in 25th～30 days that pickle.
Wherein, in said method step e, described salt and spices are how Chinese prickly ash, anise, fennel and three are broken into salt and the spices stirring with salt after powder.Further, by the green vegetables quality after steps d dehydration, green vegetables salt adding per ton 75～85kg, Chinese prickly ash 2.5～3.5kg, anistree 3.5～4.5kg, fennel 4.5～5.5kg, three be 2.5～3.5kg how.
Wherein, in said method step e, in the time of salt adding and spices, also add inosine acid disodium and Sodium guanylate.Further, by the green vegetables quality after steps d dehydration, green vegetables per ton add inosine acid disodium 1.5～2.5kg, Sodium guanylate 1.5～2.5kg.
Wherein, in said method step e, fermentation is to ferment under the environment temperature of 20～30 ℃.
The invention has the beneficial effects as follows: the present invention is by the control to integrated artistic, the particularly control to the control of salinity and sugared concentration and fermentation temperature environment, thereby reduced in process of production the content of nitrite, reduced pH value, produced a large amount of lactobacillus-fermenteds, increased a large amount of organic acids, thereby made the mouthfeel of bud dish better, fragrance is denseer.
The specific embodiment
Bean sprout production method of the present invention, comprises the steps:
A, by ripe and fresh green vegetables airing dehydration 25～30%, the yellow leaf of Lao Ye in the green vegetables after solarization is dried in the air, go rotten rotten dish leaf and impurity are rejected;
B, step a gained green vegetables are placed in to salt marsh pond pickle 25～30 days, the salt consumption 75～85kg of green vegetables per ton while pickling;
C, the green vegetables after pickling are carried out to desalting processing, until mouthful taste green vegetables without saline taste;
D, the green vegetables after desalting processing are dewatered, after dehydration, green vegetables are put into mass fraction and be 65～75% brown sugar water and soak 22～26 hours;
E, the green vegetables that soak after brown sugar water are put into fermentation vat, the green vegetables that every 40～50cm is thick add one deck salt and spices, then with film, tightly seal, and ferment 3～12 months; Wherein, by the green vegetables quality after steps d dehydration, green vegetables salt adding per ton 75～85kg;
F, by the cold boiling water rinsing for green vegetables after step e fermentation, and then dewater; Chopping after dehydration, seasoning, sterilizing vacuum packaging get product.
Preferably, in said method step b, green vegetables were mixed once in 3rd～4 days that pickle, within 10th～12 days that pickle, mix for the second time, green vegetables were taken out in 25th～30 days that pickle.
Preferably, in said method step e, described salt and spices are how Chinese prickly ash, anise, fennel and three are broken into salt and the spices stirring with salt after powder.Further, by the green vegetables quality after steps d dehydration, green vegetables salt adding per ton 75～85kg, Chinese prickly ash 2.5～3.5kg, anistree 3.5～4.5kg, fennel 4.5～5.5kg, three be 2.5～3.5kg how.
Wherein, in said method step e, in the time of salt adding and spices, also add inosine acid disodium and Sodium guanylate.Further, by the green vegetables quality after steps d dehydration, green vegetables per ton add inosine acid disodium 1.5～2.5kg, Sodium guanylate 1.5～2.5kg.
Wherein, in said method step e, fermentation is to ferment under the environment temperature of 20～30 ℃.
Below by embodiment, the specific embodiment of the invention is described further, but therefore protection scope of the present invention is not limited among embodiment.
Embodiment mono-
1, Selected Inspection: by ripe and fresh green vegetables airing dehydration 25-30%, by the yellow leaf of the Lao Ye in the green vegetables of airing, have the rotten dish leaf of mildew and rot black and other impurity, pick out.
2, once pickle: disperse to let go in salt marsh pond, one deck salt one deck green vegetables pile is in salt marsh pond in proportion, and green vegetables per ton add 80KG fermentation 25-30 days; Wherein green vegetables were turned over once in 3-4 days, within 10-12 days, carry out secondary and stir, at 25-30 days, take out and carry out next operation (being mainly used for sloughing the water in plant);
3, desalination: rush desalination with mobile water, constantly upper entering and lower leaving can be according to salt concentration, and the desalination time can extend, repeated multiple times punching is floated until mouth is tasted without saline taste is as the criterion;
4, clean: further impurity removal, repeatedly clean and make on dish leaf without silt, foreign matter exists;
5, dehydration: dewater with centrifuge;
6, adjust sugar: the brown sugar water with 70%, cool to room temperature, soaks the green vegetables of dehydration 24 hours at syrup;
7, fermentation: be 20-30 degree bottom fermentation in degree temperature, to add one deck salt and spices (salt and spices are mixed evenly) is put into fermentation vat by every green vegetables 40-50cm, film tightly seals, fermentation 3-12 month, and (green vegetables are green vegetables of one time fermentation dehydration, salt adding 80KG per ton, flower bean, 3KG, anistree 4KG returns fragrant 5KG, three 3KG how, wherein breaks into powder and salt is mixed evenly)
8, with twice of cold boiling water rinsing (removing fragrant section and salt);
9, dehydration: with centrifuge dewater (moisture 25%);
10, chopping: green vegetables are chopped into the granular of the equal Uniform of size;
11, seasoning: add auxiliary material by production technology formula, stir equal Uniform;
12, finished product: pack sterilizing vacuum packaging.
The present invention also provides embodiment bis-, and embodiment bis-has also added respectively inosine acid disodium and the Sodium guanylate of 2 kilograms when embodiment mono-adds salt and spices.
The present invention also provides the example of following contrast, and the present invention will be described:
Comparative example one is that to change the fermenting salt of embodiment mono-into 70KG other step identical;
Comparative example two is that to change the fermenting salt of embodiment mono-into 90KG other step identical;
Comparative example three is that to change the concentration of the sugar fermentation of embodiment mono-into 60% other step identical;
Comparative example four is that to change the concentration of the sugar fermentation of embodiment mono-into 65% other step identical;
Comparative example five is that to change the concentration of the sugar fermentation of embodiment mono-into 75% other step identical;
Comparative example six is that to change the concentration of the sugar fermentation of embodiment mono-into 80% other step identical;
Above-mentioned each the routine bud dish effect of table 1
By the contrast of above-mentioned example, the bud dish nitrous acid content that the inventive method is produced is low, organic acid content is high, and before fermentation with the immersion of 70% brown sugar water, in sweat, green vegetables per ton add the salt of 80 kilograms, under the environment of room temperature 20-30 degree, ferment, and the nitrite of generation is minimum, organic acid is the highest, and color and fragrance are best.
Claims (7)
1. bean sprout production method, is characterized in that comprising the steps:
A, by ripe and fresh green vegetables airing dehydration 25～30%, the yellow leaf of Lao Ye in the green vegetables after solarization is dried in the air, go rotten rotten dish leaf and impurity are rejected;
B, step a gained green vegetables are placed in to salt marsh pond pickle 25～30 days, the salt consumption 75～85kg of green vegetables per ton while pickling;
C, the green vegetables after pickling are carried out to desalting processing, until mouthful taste green vegetables without saline taste;
D, the green vegetables after desalting processing are dewatered, after dehydration, green vegetables are put into mass fraction and be 65～75% brown sugar water and soak 22～26 hours;
E, the green vegetables that soak after brown sugar water are put into fermentation vat, the green vegetables that every 40～50cm is thick add one deck salt and spices, then with film, tightly seal, and ferment 3～12 months; Wherein, by the green vegetables quality after steps d dehydration, green vegetables salt adding per ton 75～85kg;
F, by the cold boiling water rinsing for green vegetables after step e fermentation, and then dewater; Chopping after dehydration, seasoning, sterilizing vacuum packaging get product.
2. bean sprout production method according to claim 1, is characterized in that: in step b, green vegetables were mixed once in 3rd～4 days that pickle, within 10th～12 days that pickle, mix for the second time, green vegetables were taken out in 25th～30 days that pickle.
3. bean sprout production method according to claim 1, is characterized in that: in step e, described salt and spices are how Chinese prickly ash, anise, fennel and three are broken into salt and the spices stirring with salt after powder.
4. bean sprout production method according to claim 3, is characterized in that: by the green vegetables quality after steps d dehydration, green vegetables salt adding per ton 75～85kg, Chinese prickly ash 2.5～3.5kg, anistree 3.5～4.5kg, fennel 4.5～5.5kg, three be 2.5～3.5kg how.
5. according to the bean sprout production method described in any one in claim 1 to 4, it is characterized in that: in step e, in the time of salt adding and spices, also add inosine acid disodium and Sodium guanylate.
6. bean sprout production method according to claim 5, is characterized in that: by the green vegetables quality after steps d dehydration, green vegetables per ton add inosine acid disodium 1.5～2.5kg, Sodium guanylate 1.5～2.5kg.
7. according to the bean sprout production method described in any one in claim 1 to 4, it is characterized in that: in step e, fermentation is to ferment under the environment temperature of 20～30 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410341525.1A CN104187508A (en) | 2014-07-17 | 2014-07-17 | Production method for bean sprouts |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410341525.1A CN104187508A (en) | 2014-07-17 | 2014-07-17 | Production method for bean sprouts |
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| CN104187508A true CN104187508A (en) | 2014-12-10 |
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| CN201410341525.1A Pending CN104187508A (en) | 2014-07-17 | 2014-07-17 | Production method for bean sprouts |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824594A (en) * | 2015-05-26 | 2015-08-12 | 四川东坡中国泡菜产业技术研究院 | Special-flavor Chinese sauerkraut and processing method thereof |
| CN109170709A (en) * | 2018-09-30 | 2019-01-11 | 四川道泉老坛酸菜股份有限公司 | A kind of method for salting of sauerkraut |
| CN111387455A (en) * | 2020-04-13 | 2020-07-10 | 捕鱼网(重庆)网络科技有限公司 | Biological fermentation production method of pickled vegetables |
| CN114766645A (en) * | 2022-05-24 | 2022-07-22 | 四川大学 | Fermentation method of low-salt bean sprouts |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849661A (en) * | 2010-05-18 | 2010-10-06 | 吴晓林 | Preparation method of instant seasoning bean sprout |
| CN101940287A (en) * | 2010-07-19 | 2011-01-12 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN102067976A (en) * | 2010-11-24 | 2011-05-25 | 宜宾学院 | Preparation of Yibin bean sprout production leaven and application in bean sprout production |
-
2014
- 2014-07-17 CN CN201410341525.1A patent/CN104187508A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849661A (en) * | 2010-05-18 | 2010-10-06 | 吴晓林 | Preparation method of instant seasoning bean sprout |
| CN101940287A (en) * | 2010-07-19 | 2011-01-12 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN102067976A (en) * | 2010-11-24 | 2011-05-25 | 宜宾学院 | Preparation of Yibin bean sprout production leaven and application in bean sprout production |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824594A (en) * | 2015-05-26 | 2015-08-12 | 四川东坡中国泡菜产业技术研究院 | Special-flavor Chinese sauerkraut and processing method thereof |
| CN109170709A (en) * | 2018-09-30 | 2019-01-11 | 四川道泉老坛酸菜股份有限公司 | A kind of method for salting of sauerkraut |
| CN111387455A (en) * | 2020-04-13 | 2020-07-10 | 捕鱼网(重庆)网络科技有限公司 | Biological fermentation production method of pickled vegetables |
| CN114766645A (en) * | 2022-05-24 | 2022-07-22 | 四川大学 | Fermentation method of low-salt bean sprouts |
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Application publication date: 20141210 |
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