CN104381935A - Pickled beans and preparation method thereof - Google Patents
Pickled beans and preparation method thereof Download PDFInfo
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- CN104381935A CN104381935A CN201410771917.1A CN201410771917A CN104381935A CN 104381935 A CN104381935 A CN 104381935A CN 201410771917 A CN201410771917 A CN 201410771917A CN 104381935 A CN104381935 A CN 104381935A
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- Prior art keywords
- kidney beans
- fresh kidney
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- beans
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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 relates to pickled beans and a preparation method thereof. The preparation method comprises the following steps: adopting fresh beans as a raw material; cutting the beans into 2-3 cm segments; pickling the segments with a pickling material. According to the invention, the beans are not only kept fresh, but also crisp and chewy in taste, palatable in sour, spicy and sweet taste, and free from loss of nutrition; besides, the beans can be eaten once being opened, and taken as a staple dish and leisure food, are delicious, can promote appetite, and have a broad market prospect; the preparation method develops a practicable way with remarkable benefit for deep processing of beans; value of the beans is added greatly; income of farmers is increased.
Description
Technical field
The present invention relates to a kind of technical field of vegetable deep-processing, be specifically related to one and pickle fresh kidney beans and preparation method thereof.
Technical background
Fresh kidney beans, the general designation of various fruits of leguminous plants, comprising Kidney bean, soybean, cowpea etc., or refers in particular to cowpea and Kidney bean.The vegetables of abounding with summer.Containing various vitamin and mineral matter etc.Young pod meat is plump, stir-fries and eats tender and crisp, also can scald rear cold and dressed with sauce or marinade.Beanpod is grown and image tube shape, and matter is crisp and body is soft, and common have Asparagus Beans and green string bean two kinds.
The edibility of fresh kidney beans: legume vegetable mainly comprises French beans, sword bean, pea, cowpea etc.; Most people only know that they contain more high-quality protein and unrighted acid (good fat), and minerals and vitamins content, higher than other vegetables, does not but know that they also have important medical value yet.The traditional Chinese medical science is thought, the general character of legume vegetable is effect that dampness elimination tonifying spleen was put down, had to property, especially applicable to weakness of the spleen and the stomach people.But according to the difference of kind, their dietary function is also distinguished to some extent.
Edible effect of fresh kidney beans: fresh kidney beans are sweet, light, tepor, returns spleen, stomach warp; Dampness elimination and not dry strong, invigorating the spleen and not stagnant greasy is the insufficiency of the spleen wet product stopping commonly using; Have and be in harmonious proportion that internal organs, peace are supported spirit, replenished qi to invigorate the spleen, effect of relieve summer heat dampness elimination and inducing diuresis for removing edema; Cure mainly insufficiency of the spleen wet, anorexia and loose stool of holding concurrently, wet turbid bet, women are with too much lower, also can be used in summer-heat and damp wound, the cards such as convulsion of vomiting and diarrhoea.
The nutritive value of fresh kidney beans: the nutritive value of fresh kidney beans enriches very much, it is very good for often eating fresh kidney beans to human body.Summer, slowly road was next, and weather also becomes very hot.Fresh kidney beans can be eaten of in summer can effectively relieve summer heat more, and play the effect of blue or green mouth.Because containing abundant Cobastab and vitamin C and phytoprotein in fresh kidney beans, people's brains can be made clear, have effect of invigorating the spleen of quenching one's thirst, nourishing generate fluid.Vitamin C contained in fresh kidney beans can promote the synthesis of human antibody, can improve the antibody virus effect of human body, can also prevent acute gastroenteritis.Fresh kidney beans, containing enriching Cobastab, C and phytoprotein, can make people's brains quiet. conditioning digestive system, eliminate chest diaphragm turgor.Acute gastroenteritis can be prevented and treated, vomiting and diarrhoea.There is effect of invigorating the spleen of quenching one's thirst, kidney tonifying stopping leak, nourishing generate fluid.Fresh kidney beans provide the good protein being easy to digest and assimilate, appropriate carbohydrate and multivitamin, trace element etc., can supplement the signboard nutrient of body.B family vitamin contained by fresh kidney beans can maintain the function of the secretion of normal glandula digestive and gastrointestinal motility, suppresses choline enzyme active, can help digest, improve a poor appetite.
At present, fresh kidney beans are mainly used for cooking.And be raw material with fresh kidney beans, by deep processing form the negotiable product in market and have no relevant report.
Summary of the invention
Object of the present invention pickles fresh kidney beans and preparation method thereof with regard to being to provide brand-new one.Specifically comprise: with fresh kidney beans sections for raw material, and salted by preserved materials.By implementing the present invention, not only keep fresh kidney beans tender and crisp, and its mouthfeel matter is energetically clear and melodious, sour, peppery, sweet all agreeable to the taste, nutrition is not run off.In addition, fresh kidney beans open bag and edible, can cook staple food vegetable, also can be used as snack food, not only delicious tasty and refreshing, and also can improve a poor appetite, market prospects are very wide.Meanwhile, for the gateway of feasible a, remarkable benefit is opened up in fresh kidney beans deep processing.Also make fresh kidney beans significantly rise in value, increase farmers' income.
The present invention is achieved through the following technical solutions:
One pickles fresh kidney beans and preparation method thereof, is in technical scheme: with fresh kidney beans sections for raw material, and salted by preserved materials.
Described fresh kidney beans sections its preparation method is as follows:
(1) feedstock capture: gathering fresh kidney beans that are fresh, non agricultural chemical residuum is raw material;
(2) Feedstock treating: fresh kidney beans are cleaned up, and remove the foreign matter attached on fresh kidney beans surface;
(3) cut: the sections according to a conventional method clean fresh kidney beans of cleaning being cut into 2 ~ 3 centimetres;
(4) boiling: according to a conventional method fresh kidney beans sections is boiled;
Described preserved materials preparation method is as follows:
(1) raw material composition and proportioning: 10 parts, ginger, 6 parts, garlic, chive 8 parts, 12 parts, capsicum, monosodium glutamate 5 parts, 2 parts, mature vinegar, white sugar 15 parts, five-spice powder 3 parts, 19 parts, soy sauce, peanut oil 30 parts;
(2) preparation method: first ginger and garlic are crushed into powder, capsicum and chive are minced simultaneously, then peanut oil is heated to 45 ~ 50 degree, then successively above-mentioned ginger, garlic, chive, capsicum, monosodium glutamate, mature vinegar, white sugar, five-spice powder, soy sauce is added in peanut oil and the preserved materials that stirs to obtain;
The described fresh kidney beans preparation method that pickles is as follows:
(1) raw material composition and proportioning: fresh kidney beans sections 1 part, preserved materials 3 ~ 4 parts;
(2) above-mentioned fresh kidney beans sections is positioned in a nonmetallic vessel, then preserved materials is poured in container and to flood and fresh kidney beans sections, finally vessel port envelope is got up and pickled 20 ~ 30 days;
(3) finished product: got from preserved materials by fresh kidney beans sections, is then sub-packed according to quantity in packaging bag and obtains finished product fresh kidney beans curing food.
The present invention both had the following advantages:
1, proposed by the invention its processing technology of fresh kidney beans preparation method of pickling is simple, easily implements.
2, by implementing the present invention, not only keep fresh kidney beans tender and crisp, and mouthfeel matter is energetically clear and melodious, sour, peppery, sweet all agreeable to the taste, nutrition is not run off.
3, by implementing the present invention, fresh kidney beans open bag and edible, can cook staple food vegetable, also can be used as snack food, not only delicious tasty and refreshing, and also can improve a poor appetite, market prospects are very wide.
4, by implementing the present invention, again for the gateway of feasible a, remarkable benefit is opened up in fresh kidney beans deep processing.Also make fresh kidney beans significantly rise in value, increase farmers' income.
Detailed description of the invention
Below in conjunction with embodiment, method of the present invention is further illustrated.
One pickles fresh kidney beans and preparation method thereof, is in technical scheme: with fresh kidney beans sections for raw material, and salted by preserved materials.
Detailed description of the invention is as follows:
1, fresh kidney beans sections its preparation method is as follows:
(1) feedstock capture: gathering fresh kidney beans that are fresh, non agricultural chemical residuum is raw material;
(2) Feedstock treating: fresh kidney beans are cleaned up, and remove the foreign matter attached on fresh kidney beans surface;
(3) cut: the sections according to a conventional method clean fresh kidney beans of cleaning being cut into 2 ~ 3 centimetres;
(4) boiling: according to a conventional method fresh kidney beans sections is boiled;
2, preserved materials preparation method is as follows:
(1) raw material composition and proportioning: 10 parts, ginger, 6 parts, garlic, chive 8 parts, 12 parts, capsicum, monosodium glutamate 5 parts, 2 parts, mature vinegar, white sugar 15 parts, five-spice powder 3 parts, 19 parts, soy sauce, peanut oil 30 parts;
(2) preparation method: first ginger and garlic are crushed into powder, capsicum and chive are minced simultaneously, then peanut oil is heated to 45 ~ 50 degree, then successively above-mentioned ginger, garlic, chive, capsicum, monosodium glutamate, mature vinegar, white sugar, five-spice powder, soy sauce is added in peanut oil and the preserved materials that stirs to obtain;
3, fresh kidney beans preparation method is pickled as follows:
(1) raw material composition and proportioning: fresh kidney beans sections 1 part, preserved materials 3 ~ 4 parts;
(2) above-mentioned fresh kidney beans sections is positioned in a nonmetallic vessel, then preserved materials is poured in container and to flood and fresh kidney beans sections, finally vessel port envelope is got up and pickled 20 ~ 30 days;
(3) finished product: got from preserved materials by fresh kidney beans sections, is then sub-packed according to quantity in packaging bag and obtains finished product fresh kidney beans curing food.
Claims (1)
1. pickle fresh kidney beans and preparation method thereof for one kind, it is characterized in that: with fresh kidney beans sections for raw material, and salted by preserved materials;
Described fresh kidney beans sections its preparation method is as follows:
(1) feedstock capture: gathering fresh kidney beans that are fresh, non agricultural chemical residuum is raw material;
(2) Feedstock treating: fresh kidney beans are cleaned up, and remove the foreign matter attached on fresh kidney beans surface;
(3) cut: the sections according to a conventional method clean fresh kidney beans of cleaning being cut into 2 ~ 3 centimetres;
(4) boiling: according to a conventional method fresh kidney beans sections is boiled;
Described preserved materials preparation method is as follows:
(1) raw material composition and proportioning: 10 parts, ginger, 6 parts, garlic, chive 8 parts, 12 parts, capsicum, monosodium glutamate 5 parts, 2 parts, mature vinegar, white sugar 15 parts, five-spice powder 3 parts, 19 parts, soy sauce, peanut oil 30 parts;
(2) preparation method: first ginger and garlic are crushed into powder, capsicum and chive are minced simultaneously, then peanut oil is heated to 45 ~ 50 degree, then successively above-mentioned ginger, garlic, chive, capsicum, monosodium glutamate, mature vinegar, white sugar, five-spice powder, soy sauce is added in peanut oil and the preserved materials that stirs to obtain;
The described fresh kidney beans preparation method that pickles is as follows:
(1) raw material composition and proportioning: fresh kidney beans sections 1 part, preserved materials 3 ~ 4 parts;
(2) pickle: above-mentioned fresh kidney beans sections is positioned in a nonmetallic vessel, then preserved materials is poured into. to flood and fresh kidney beans sections in container, finally vessel port envelope is got up and pickled 20 ~ 30 days;
(3) finished product: got from preserved materials by fresh kidney beans sections, is then sub-packed according to quantity in packaging bag and obtains finished product fresh kidney beans curing food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410771917.1A CN104381935A (en) | 2014-12-15 | 2014-12-15 | Pickled beans and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410771917.1A CN104381935A (en) | 2014-12-15 | 2014-12-15 | Pickled beans and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381935A true CN104381935A (en) | 2015-03-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410771917.1A Pending CN104381935A (en) | 2014-12-15 | 2014-12-15 | Pickled beans and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104381935A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108065293A (en) * | 2017-12-27 | 2018-05-25 | 高翔 | Vinegar-pepper cowpea and preparation method thereof |
| CN114403398A (en) * | 2022-01-19 | 2022-04-29 | 刘清元 | Method for making bean seasoning food |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113656A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Method for processing cowpeas |
| CN102232532A (en) * | 2011-08-08 | 2011-11-09 | 傅小红 | Method for pickling asparagus bean |
| CN102461842A (en) * | 2010-11-08 | 2012-05-23 | 重庆市彭水县彭双科技有限公司 | Method for preserving cowpea |
| CN102871063A (en) * | 2011-07-15 | 2013-01-16 | 重庆市黔江区黔双科技有限公司 | Curing method of cowpeas |
| CN103238806A (en) * | 2013-06-06 | 2013-08-14 | 江永县十里香农产品加工有限责任公司 | Method for making sauce-flavor sword beans |
| CN103932123A (en) * | 2013-01-23 | 2014-07-23 | 安徽田丰缘食品有限公司 | Production process of long-bean product |
-
2014
- 2014-12-15 CN CN201410771917.1A patent/CN104381935A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113656A (en) * | 2009-12-31 | 2011-07-06 | 杜赏 | Method for processing cowpeas |
| CN102461842A (en) * | 2010-11-08 | 2012-05-23 | 重庆市彭水县彭双科技有限公司 | Method for preserving cowpea |
| CN102871063A (en) * | 2011-07-15 | 2013-01-16 | 重庆市黔江区黔双科技有限公司 | Curing method of cowpeas |
| CN102232532A (en) * | 2011-08-08 | 2011-11-09 | 傅小红 | Method for pickling asparagus bean |
| CN103932123A (en) * | 2013-01-23 | 2014-07-23 | 安徽田丰缘食品有限公司 | Production process of long-bean product |
| CN103238806A (en) * | 2013-06-06 | 2013-08-14 | 江永县十里香农产品加工有限责任公司 | Method for making sauce-flavor sword beans |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108065293A (en) * | 2017-12-27 | 2018-05-25 | 高翔 | Vinegar-pepper cowpea and preparation method thereof |
| CN114403398A (en) * | 2022-01-19 | 2022-04-29 | 刘清元 | Method for making bean seasoning food |
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Application publication date: 20150304 |