CN104207036B - 油炸蚕豆罐头生产工艺 - Google Patents
油炸蚕豆罐头生产工艺 Download PDFInfo
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- CN104207036B CN104207036B CN201410348465.6A CN201410348465A CN104207036B CN 104207036 B CN104207036 B CN 104207036B CN 201410348465 A CN201410348465 A CN 201410348465A CN 104207036 B CN104207036 B CN 104207036B
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- viciae fabae
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- semen viciae
- oil
- fried
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- 235000010749 Vicia faba Nutrition 0.000 title claims abstract description 27
- 240000006677 Vicia faba Species 0.000 title claims abstract description 27
- 235000002098 Vicia faba var. major Nutrition 0.000 title claims abstract description 27
- 238000005516 engineering process Methods 0.000 title claims abstract description 8
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000007605 air drying Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims description 40
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000002671 adjuvant Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013324 preserved food Nutrition 0.000 description 4
- 230000008859 change Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000002360 preparation method Methods 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/10—Rapid cooking pulses
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- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
一种油炸蚕豆罐头生产工艺，包括以下步骤：A、选取大小均匀、无虫眼的优质蚕豆；B、将选好的蚕豆在水中浸泡10小时，浸泡过后的蚕豆放入蒸汽机内蒸15分钟；C、将蒸后的蚕豆一端开口，开口后放置在80摄氏度的水中蒸煮5分钟；D、将蒸煮过后的蚕豆进行脱水，脱水至含水量为40%为止；E、将脱水后的蚕豆放入到油锅中炸5分钟；F、将炸后的蚕豆放入到搅拌机内，加入白糖、花椒、盐等辅料进行搅拌；G、将搅拌后的蚕豆进行风干、封罐、库存。本发明的优点是：本发明在不损害蚕豆内营养的前提下使蚕豆的口感香、酥、脆，经过罐头的密封使蚕豆变质的时间有效得到了延长，且本发明可根据市场不同的需求在添加辅料时改变产品的口味。
Description
技术领域
本发明涉及一种花生食品行业深加工生产工艺，尤其涉及一种油炸蚕豆罐头生产工艺。
背景技术
传统的油炸蚕豆采用土灶油炸工艺，通常在油炸前采用复合磷酸盐浸泡蚕豆，浸泡时间长，将蚕豆浸泡后直接放入油锅内油炸，采用常压高温油炸方法，脱油方式采用常压常温脱油，最后搅拌而成。这些加工方法不仅生产成本高，易破坏蚕豆的营养成分，且存在脱油不彻底，导致最终产品含油量高，易腐败，产品的安全性低、保质期短，生产的蚕豆口感酥脆度较差，同时产品的营养性不好。
其它的油炸蚕豆加工工艺为：蚕豆用水浸泡，泡完以后，用离心机脱水或晾干表面水分，用刀将蚕豆皮环形切口，然后油炸，蚕豆内部水分炸干就可以出锅了，然后趁热拌入调味品。油炸酥脆蚕豆的加工方法加工出的酥脆蚕豆其油炸酥脆效果较差，油炸酥脆蚕豆的风味单调，为此，有待探索新的油酥蚕豆及制备方法，满足市场的需求。
发明内容
本发明的目的是提供一种口感香、酥、脆且保质时间更长的油炸蚕豆罐头生产工艺。
为实现上述目的，本发明所采用的技术方案为：
一种油炸蚕豆罐头生产工艺，包括以下步骤：
A、选取大小均匀、无虫眼的优质蚕豆；
B、将选好的蚕豆在水中浸泡10小时，浸泡过后的蚕豆放入蒸汽机内蒸15-30分钟；
C、将蒸后的蚕豆一端开口，开口后放置在80摄氏度的水中蒸煮5-10分钟；
D、将蒸煮过后的蚕豆进行脱水，脱水至含水量为40%-60%为止；
E、将脱水后的蚕豆放入到油锅中炸5-10分钟；
F、将炸后的蚕豆放入到搅拌机内，加入白糖、花椒、盐等辅料进行搅拌；
G、将搅拌后的蚕豆进行风干、封罐、库存。
本发明的优点是：本发明在不损害蚕豆内营养的前提下使蚕豆的口感香、酥、脆，经过罐头的密封使蚕豆变质的时间有效得到了延长，且本发明可根据市场不同的需求在添加辅料时改变产品的口味。
具体实施方式
实施例1：
一种油炸蚕豆罐头生产工艺，包括以下步骤：
A、选取大小均匀、无虫眼的优质蚕豆；
B、将选好的蚕豆在水中浸泡10小时，浸泡过后的蚕豆放入蒸汽机内蒸15-30分钟；
C、将蒸后的蚕豆一端开口，开口后放置在80摄氏度的水中蒸煮5-10分钟；
D、将蒸煮过后的蚕豆进行脱水，脱水至含水量为40%-60%为止；
E、将脱水后的蚕豆放入到油锅中炸5-10分钟；
F、将炸后的蚕豆放入到搅拌机内，加入白糖、花椒、盐等辅料进行搅拌；
G、将搅拌后的蚕豆进行风干、封罐、库存。
本发明有益效果：本发明在不损害蚕豆内营养的前提下使蚕豆的口感香、酥、脆，经过罐头的密封使蚕豆变质的时间有效得到了延长，且本发明可根据市场不同的需求在添加辅料时改变产品的口味。
上面所述的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的构思和保护范围进行限定，在不脱离本发明设计构思的前提下，本领域中普通工程技术人员对本发明的技术方案作出的各种变型和改进，均应落入本发明的保护范围。
Claims (1)
1.一种油炸蚕豆罐头生产工艺，包括以下步骤：
A、选取大小均匀、无虫眼的优质蚕豆；
B、将选好的蚕豆在水中浸泡10小时，浸泡过后的蚕豆放入蒸汽机内蒸15-30分钟；
C、将蒸后的蚕豆一端开口，开口后放置在80摄氏度的水中蒸煮5-10分钟；
D、将蒸煮过后的蚕豆进行脱水，脱水至含水量为40%-60%为止；
E、将脱水后的蚕豆放入到油锅中炸5-10分钟；
F、将炸后的蚕豆放入到搅拌机内，加入白糖、花椒、盐进行搅拌；
将搅拌后的蚕豆进行风干、封罐、库存。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410348465.6A CN104207036B (zh) | 2014-07-22 | 2014-07-22 | 油炸蚕豆罐头生产工艺 |
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| CN201410348465.6A CN104207036B (zh) | 2014-07-22 | 2014-07-22 | 油炸蚕豆罐头生产工艺 |
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| CN104207036A CN104207036A (zh) | 2014-12-17 |
| CN104207036B true CN104207036B (zh) | 2017-02-15 |
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| CN105918883A (zh) * | 2016-05-11 | 2016-09-07 | 安徽凯利粮油食品有限公司 | 橄榄菜促消化蚕豆罐头及其制备方法 |
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| CN1061832C (zh) * | 1996-12-28 | 2001-02-14 | 刘润峰 | 锅巴多重熟化和多重调味的生产方法 |
| CN102326744A (zh) * | 2011-05-25 | 2012-01-25 | 郭欣 | 一种香酥兰花豆的制作方法 |
| CN103798646A (zh) * | 2012-11-15 | 2014-05-21 | 邓秀玲 | 一种油炸蚕豆及其生产方法 |
| CN103689461A (zh) * | 2013-12-19 | 2014-04-02 | 重庆品有农业发展有限公司 | 一种油酥蚕豆及制备方法 |
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Address after: 273200 Zhao Lu, Surabaya Economic Development Zone, Jining, Shandong Patentee after: Shandong Huifeng peanut food Limited by Share Ltd Address before: 273200 Zhao Lu, Surabaya Economic Development Zone, Jining, Shandong Patentee before: Sishui Huifeng Peanut Foodstuffs Co., Ltd. |
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Denomination of invention: Producing technology of oil-fried broad bean tin Effective date of registration: 20180129 Granted publication date: 20170215 Pledgee: Bank of Jining branch of the Bank of Jining, Surabaya branch Pledgor: Shandong Huifeng peanut food Limited by Share Ltd Registration number: 2018370000024 |
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Date of cancellation: 20211029 Granted publication date: 20170215 Pledgee: Bank of Jining branch of the Bank of Jining, Surabaya branch Pledgor: Shandong Huifeng peanut food Limited by Share Ltd. Registration number: 2018370000024 |
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Denomination of invention: Production technology of fried broad bean cans Effective date of registration: 20211111 Granted publication date: 20170215 Pledgee: Bank of China Limited Sishui sub branch Pledgor: Shandong Huifeng peanut food Co., Ltd Registration number: Y2021980012214 |
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