CN104366299A - Production method of broad bean soft cans without artificial additives - Google Patents
Production method of broad bean soft cans without artificial additives Download PDFInfo
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- CN104366299A CN104366299A CN201410493286.1A CN201410493286A CN104366299A CN 104366299 A CN104366299 A CN 104366299A CN 201410493286 A CN201410493286 A CN 201410493286A CN 104366299 A CN104366299 A CN 104366299A
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- China
- Prior art keywords
- broad bean
- flavoring juice
- production method
- water
- surplus
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
Abstract
The invention relates to a production method of broad bean soft cans without artificial additives, and belongs to the field of food processing. A technical scheme adopted in the invention is characterized in that the method comprises the following steps: 1, roasting broad beans to medium; 2, immersing the roasted broad beans in a seasoning juice at normal pressure at 50-60DEG C for 3-5h in order to realize softening and first-stage seasoning; 3, cleaning the immersed broad beans with clear water; 4, putting the broad beans and the seasoning juice into a boiling bag according to a weight ratio of the broad beans to the seasoning juice of 5:1 in order to realize second-stage seasoning; and 5, carrying out high temperature and high pressure sterilization on the vacuum packaged broad beans at 120-130DEG C under 2.0MPa for 15-45min, and finally taking out the finally obtained product from a pot.
Description
Technical field
The present invention relates to a kind of production method of broad bean foods packed in carton containers, particularly a kind of production method of broad bean foods packed in carton containers of prosthetic additive.
Background technology
The common processing methods of broad bean mainly fried, fry or boil, with fried in the majority.The harm of fried food has been that people are in common knowledge, and above-mentioned various processing method is all added with the harmful material such as anticorrisive agent, chemical addition agent.With the broad bean goods of the method for boiling processing, although avoid the problem of fried food, because broad bean volume is comparatively large, skin is thicker, tasty insufficient, so taste mouthfeel is not good, this is one; Its two, this high-moisture product be unable to do without anticorrisive agent.At present also not containing the broad bean foods packed in carton containers of anticorrisive agent.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of containing anticorrisive agent, tasty fully, the good and broad bean foods packed in carton containers of long shelf-life of taste mouthfeel.
Technical scheme of the present invention is, is characterized in that the method contains following steps:
Step one, broad bean is roasted to medium well;
Step 2, at ambient pressure, soaked 3 ~ 5 hours by the broad bean flavoring juice fried, temperature is 50 ~ 60 DEG C, carries out softening and first time is tasty;
Step 3, use clean water;
Step 4, broad bean and flavoring juice to be loaded in retort pouch and carry out vacuum packaging, broad bean is 5: 1 with the ratio by mass ratio of flavoring juice, and it is tasty to carry out second time;
Step 5, the broad bean after above-mentioned vacuum packaging is carried out autoclave sterilization, temperature is 120 ~ 130 DEG C, and pressure is 2.0MPa, and the time is 15 ~ 45 minutes; Final product takes the dish out of the pot and forms.
Another feature of the present invention is described flavoring juice formula: salt 0.5% ~ 1.5%, white granulated sugar 0.5% ~ 1.5%, soy sauce 1% ~ 2%, fennel seeds 0.2% ~ 0.3%, cassia bark 0.1% ~ 0.2%, anise 1% ~ 3%, surplus are water.
Another feature of the present invention is described flavoring juice formula: salt 0.5% ~ 1.5%, soy sauce 1% ~ 2%, capsicum 2% ~ 3%, zanthoxylum powder 0.3% ~ 0.4%, chilli powder 0.8% ~ 1.2%, surplus are water.
Another feature of the present invention is described flavoring juice formula: salt 1% ~ 2%, brown sugar 10% ~ 20%, soy sauce 1% ~ 2%, surplus are water.
Another feature of the present invention is described flavoring juice formula: salt 0% ~ 1.5%, surplus are water.
The present invention has following advantage and effect: 1, owing to present invention employs twice tasty method, solve the problem of the tasty difficulty of broad bean, tasty deficiency, the product produced is tasty, taste is good, mouthfeel is good.2, the present invention does not add any anticorrisive agent in process of production, overcomes the problem that like product must add anticorrisive agent.3, longer with the shelf life of products of the present invention's production, reach 2 years through the reality detection shelf-life.4, this invention simplifies the processing technology of like product, eliminate the step of steaming, so save the energy, reduce production cost.
Detailed description of the invention:
Embodiment 1, method of the present invention be as follows:
One, broad bean is roasted to medium well; Two, at ambient pressure, the broad bean flavoring juice fried is soaked 3 hours, and temperature is 60 DEG C, carries out softening and tasty for the first time; Three, clean with aqua sterilisa; Four, broad bean and flavoring juice loaded in retort pouch and carry out vacuum packaging, broad bean is 5: 1 with the ratio by mass ratio of flavoring juice, and it is tasty to carry out second time; Five, the broad bean after above-mentioned vacuum packaging is carried out autoclave sterilization, temperature is 120 DEG C, and pressure is 2.0MPa, and the time is 45 minutes; Final product takes the dish out of the pot and forms.Above-mentioned flavoring juice formula is by weight percentage: salt 0.5%, white granulated sugar 0.5%, soy sauce 1%, fennel seeds 0.2%, cassia bark 0.1%, anise 1%, surplus are water.
Embodiment 2, method of the present invention be as follows:
One, broad bean is roasted to medium well; Two, at ambient pressure, the broad bean flavoring juice fried is soaked 3 hours, and temperature is 60 DEG C, carries out softening and tasty for the first time; Three, clean with aqua sterilisa; Four, broad bean and flavoring juice loaded in retort pouch and carry out vacuum packaging, broad bean is 5: 1 with the ratio by mass ratio of flavoring juice, and it is tasty to carry out second time; Five, the broad bean after above-mentioned vacuum packaging is carried out autoclave sterilization, temperature is 120 DEG C, and pressure is 2.0MPa, and the time is 45 minutes; Final product takes the dish out of the pot and forms.Above-mentioned flavoring juice formula is by weight percentage: salt 1.5%, white granulated sugar 1.5%, soy sauce 2%, fennel seeds 0.3%, cassia bark 0.2%, anise 3%, surplus are water.
Embodiment 3, method of the present invention be as follows:
One, broad bean is roasted to medium well; Two, at ambient pressure, the broad bean flavoring juice fried is soaked 5 hours, and temperature is 50 DEG C, carries out softening and tasty for the first time; Three, clean with aqua sterilisa; Four, broad bean and flavoring juice loaded in retort pouch and carry out vacuum packaging, broad bean is 5: 1 with the ratio by mass ratio of flavoring juice, and it is tasty to carry out second time; Five, the broad bean after above-mentioned vacuum packaging is carried out autoclave sterilization, temperature is 130 DEG C, and pressure is 2.5MPa, and the time is 15 minutes; Final product takes the dish out of the pot and forms.Above-mentioned flavoring juice formula is by weight percentage: salt 1.0%, white granulated sugar 1.0%, soy sauce 1.5%, fennel seeds 0.25%, cassia bark 0.15%, anise 2%, surplus are water.
Embodiment 4, method of the present invention be as follows:
One, broad bean is roasted to medium well; Two, at ambient pressure, the broad bean flavoring juice fried is soaked 5 hours, and temperature is 50 DEG C, carries out softening and tasty for the first time; Three, clean with aqua sterilisa; Four, broad bean and flavoring juice loaded in retort pouch and carry out vacuum packaging, broad bean is 5: 1 with the ratio by mass ratio of flavoring juice, and it is tasty to carry out second time; Five, the broad bean after above-mentioned vacuum packaging is carried out autoclave sterilization, temperature is 130 DEG C, and pressure is 2.5MPa, and the time is 15 minutes; Final product takes the dish out of the pot and forms.Above-mentioned flavoring juice formula is by weight percentage: salt 0.5%, soy sauce 1%, capsicum 2%, zanthoxylum powder 0.3%, chilli powder 0.8%, surplus are water.
Embodiment 5, method of the present invention be as follows:
One, broad bean is roasted to medium well; Two, at ambient pressure, the broad bean flavoring juice fried is soaked 5 hours, and temperature is 50 DEG C, carries out softening and tasty for the first time; Three, clean with aqua sterilisa; Four, broad bean and flavoring juice loaded in retort pouch and carry out vacuum packaging, broad bean is 5: 1 with the ratio by mass ratio of flavoring juice, and it is tasty to carry out second time; Five, the broad bean after above-mentioned vacuum packaging is carried out autoclave sterilization, temperature is 130 DEG C, and pressure is 2.5MPa, and the time is 15 minutes; Final product takes the dish out of the pot and forms.Above-mentioned flavoring juice formula is by weight percentage: salt 1.5%, soy sauce 2%, capsicum 3%, zanthoxylum powder 0.4%, chilli powder 1.2%, surplus are water.
Embodiment 6, method of the present invention be as follows:
One, broad bean is roasted to medium well; Two, at ambient pressure, the broad bean flavoring juice fried is soaked 4 hours, and temperature is 55 DEG C, carries out softening and tasty for the first time; Three, clean with aqua sterilisa; Four, broad bean and flavoring juice loaded in retort pouch and carry out vacuum packaging, broad bean is 5: 1 with the ratio by mass ratio of flavoring juice, and it is tasty to carry out second time; Five, the broad bean after above-mentioned vacuum packaging is carried out autoclave sterilization, temperature is 125 DEG C, and pressure is 2.0MPa, and the time is 30 minutes; Final product takes the dish out of the pot and forms.Above-mentioned flavoring juice formula is by weight percentage: salt 1%, brown sugar 10%, soy sauce 1%, surplus are water.
Embodiment 7, method of the present invention be as follows:
One, broad bean is roasted to medium well; Two, at ambient pressure, the broad bean flavoring juice fried is soaked 4 hours, and temperature is 55 DEG C, carries out softening and tasty for the first time; Three, clean with aqua sterilisa; Four, broad bean and flavoring juice loaded in retort pouch and carry out vacuum packaging, broad bean is 5: 1 with the ratio by mass ratio of flavoring juice, and it is tasty to carry out second time; Five, the broad bean after above-mentioned vacuum packaging is carried out autoclave sterilization, temperature is 125 DEG C, and pressure is 2.0MPa, and the time is 30 minutes; Final product takes the dish out of the pot and forms.Above-mentioned flavoring juice formula is by weight percentage: salt 2%, brown sugar 20%, soy sauce 2%, surplus are water.
Embodiment 8, method of the present invention be as follows:
One, broad bean is roasted to medium well; Two, at ambient pressure, the broad bean flavoring juice fried is soaked 5 hours, and temperature is 50 DEG C, carries out softening and tasty for the first time; Three, clean with aqua sterilisa; Four, broad bean and flavoring juice loaded in retort pouch and carry out vacuum packaging, broad bean is 5: 1 with the ratio by mass ratio of flavoring juice, and it is tasty to carry out second time; Five, the broad bean after above-mentioned vacuum packaging is carried out autoclave sterilization, temperature is 130 DEG C, and pressure is 2.5MPa, and the time is 15 minutes; Final product takes the dish out of the pot and forms.Above-mentioned flavoring juice formula is by weight percentage: salt 2%, brown sugar 15%, soy sauce 2%, surplus are water.
Embodiment 9, method of the present invention be as follows:
One, broad bean is roasted to medium well; Two, at ambient pressure, the broad bean flavoring juice fried is soaked 3 hours, and temperature is 60 DEG C, carries out softening and tasty for the first time; Three, clean with aqua sterilisa; Four, broad bean and flavoring juice loaded in retort pouch and carry out vacuum packaging, broad bean is 5: 1 with the ratio by mass ratio of flavoring juice, and it is tasty to carry out second time; Five, the broad bean after above-mentioned vacuum packaging is carried out autoclave sterilization, temperature is 120 DEG C, and pressure is 1.5MPa, and the time is 45 minutes; Final product takes the dish out of the pot and forms.Above-mentioned flavoring juice formula is by weight percentage: salt 1.5%, surplus are water.
Embodiment 10, method of the present invention be as follows:
One, broad bean is roasted to medium well; Two, at ambient pressure, the broad bean flavoring juice fried is soaked 3 hours, and temperature is 60 DEG C, carries out softening and tasty for the first time; Three, clean with aqua sterilisa; Four, broad bean and flavoring juice loaded in retort pouch and carry out vacuum packaging, broad bean is 5: 1 with the ratio by mass ratio of flavoring juice, and it is tasty to carry out second time; Five, the broad bean after above-mentioned vacuum packaging is carried out autoclave sterilization, temperature is 120 DEG C, and pressure is 1.5MPa, and the time is 45 minutes; Final product takes the dish out of the pot and forms.Above-mentioned flavoring juice is water, thus makes the product of pure natural taste.
Claims (5)
1. a production method for prosthetic additive broad bean foods packed in carton containers, is characterized in that the method contains following steps:
Step one, broad bean is roasted to medium well;
Step 2, at ambient pressure, the broad bean flavoring juice fried is soaked 3-5 hour, and temperature is 50-60 DEG C;
Step 3, use clean water;
Step 4, broad bean and flavoring juice to be loaded in retort pouch and carry out vacuum packaging, broad bean is 5: 1 with the ratio by mass ratio of flavoring juice;
Step 5, the broad bean after above-mentioned vacuum packaging is carried out autoclave sterilization, temperature is 120-130 DEG C, and pressure is 2.0MPa, and the time is 15-45 minute;
Final product takes the dish out of the pot and forms.
2. the production method of a kind of prosthetic additive broad bean foods packed in carton containers as claimed in claim 1, is characterized in that described flavoring juice formula is by weight percentage: salt 0.5%-1.5%, white granulated sugar 0.5%-1.5%, soy sauce 1%-2%, fennel seeds 0.2%-0.3%, cassia bark 0.1%-0.2%, anistree 1%-3%, surplus are water.
3. the production method of a kind of prosthetic additive broad bean foods packed in carton containers as claimed in claim 1, is characterized in that described flavoring juice formula is by weight percentage: salt 0.5%-1.5%, soy sauce 1%-2%, capsicum 2%-3%, zanthoxylum powder 0.3%-0.4%, chilli powder 0.8%-1.2%, surplus are water.
4. the production method of a kind of prosthetic additive broad bean foods packed in carton containers as claimed in claim 1, is characterized in that described flavoring juice formula is by weight percentage: salt 1%-2%, brown sugar 10%-20%, soy sauce 1%-2%, surplus are water.
5. the production method of a kind of prosthetic additive broad bean foods packed in carton containers as claimed in claim 1, is characterized in that described flavoring juice formula is by weight percentage: salt 0%-1.5%, surplus are water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410493286.1A CN104366299A (en) | 2014-09-15 | 2014-09-15 | Production method of broad bean soft cans without artificial additives |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410493286.1A CN104366299A (en) | 2014-09-15 | 2014-09-15 | Production method of broad bean soft cans without artificial additives |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366299A true CN104366299A (en) | 2015-02-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410493286.1A Pending CN104366299A (en) | 2014-09-15 | 2014-09-15 | Production method of broad bean soft cans without artificial additives |
Country Status (1)
| Country | Link |
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| CN (1) | CN104366299A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558835A (en) * | 2015-12-11 | 2016-05-11 | 安徽律正科技信息服务有限公司 | Production process for garlic broad beans |
| CN105918883A (en) * | 2016-05-11 | 2016-09-07 | 安徽凯利粮油食品有限公司 | Canned preserved olive dish digestion promoting broad beans and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0423960A (en) * | 1990-05-17 | 1992-01-28 | Tatsuyoshi Kohara | Active factor-containing food based on phytoprotein and production thereof |
| CN101779773A (en) * | 2009-11-27 | 2010-07-21 | 洽洽食品股份有限公司 | Method for processing broad beans |
| CN102334649A (en) * | 2010-07-20 | 2012-02-01 | 青海源兴工贸有限公司 | Method for preparing nutritious broad beans by stir-frying and immersing |
| CN103393018A (en) * | 2013-06-29 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Manufacturing method of appetizing fresh broad beans with chrysanthemum fragrance |
-
2014
- 2014-09-15 CN CN201410493286.1A patent/CN104366299A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0423960A (en) * | 1990-05-17 | 1992-01-28 | Tatsuyoshi Kohara | Active factor-containing food based on phytoprotein and production thereof |
| CN101779773A (en) * | 2009-11-27 | 2010-07-21 | 洽洽食品股份有限公司 | Method for processing broad beans |
| CN102334649A (en) * | 2010-07-20 | 2012-02-01 | 青海源兴工贸有限公司 | Method for preparing nutritious broad beans by stir-frying and immersing |
| CN103393018A (en) * | 2013-06-29 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Manufacturing method of appetizing fresh broad beans with chrysanthemum fragrance |
Non-Patent Citations (1)
| Title |
|---|
| 任志，等: "蚕豆罐头加工技术", 《农村新技术》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558835A (en) * | 2015-12-11 | 2016-05-11 | 安徽律正科技信息服务有限公司 | Production process for garlic broad beans |
| CN105918883A (en) * | 2016-05-11 | 2016-09-07 | 安徽凯利粮油食品有限公司 | Canned preserved olive dish digestion promoting broad beans and preparation method thereof |
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Application publication date: 20150225 |
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