CN104509793A - Ready-to-eat bean sprout flammulina velutipes and preparation method thereof - Google Patents
Ready-to-eat bean sprout flammulina velutipes and preparation method thereof Download PDFInfo
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- CN104509793A CN104509793A CN201310462898.XA CN201310462898A CN104509793A CN 104509793 A CN104509793 A CN 104509793A CN 201310462898 A CN201310462898 A CN 201310462898A CN 104509793 A CN104509793 A CN 104509793A
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- bean sprouts
- asparagus
- bean sprout
- flammulina velutipes
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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- Agronomy & Crop Science (AREA)
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Abstract
The invention provides a ready-to-eat bean sprout flammulina velutipes and a preparation method thereof. The ready-to-eat bean sprout flammulina velutipes includes following raw material components, by weight, 100 parts of bean sprout, 1-200 parts of flammulina velutipes, 5-150 parts of edible oil, 0-50 parts of sesame oil, 1-20 parts of salt, 0-30 parts of sugar, 0.2-100 parts of chilli, 0-50 parts of Chinese prickly ash, 0.1-25 parts of spices, 0.2-20 parts of monosodium glutamate and 0-100 parts of pickled peppers. The preparation method includes following steps: de-enzyme, cooling, water removal, material blending, packaging and sterilization to prepare the ready-to-eat bean sprout flammulina velutipes in which the bean sprout is matched with the flammulina velutipes. The ready-to-eat bean sprout flammulina velutipes integrates a refreshing taste of the bean sprout and a mushroom fragrance of the flammulina velutipes. The ready-to-eat bean sprout flammulina velutipes is spicy and hot and is fresh and delicious, can promote appetite, is red and bright in color and unique in flavor, is enhanced in crispy degree totally, is convenient to use and is a new ready-to-eat bean sprout food.
Description
Technical field
The present invention relates to a kind of instant bean sprouts and preparation method thereof, specifically a kind of instant bean sprouts and preparation method thereof.
Background technology
The instant bean sprouts product occurred in the market is pure bean sprouts goods.Bean sprouts belongs to that heat is lower, moisture and the more product of dietary fiber, the phytoprotein simultaneously also containing high-quality in bean sprouts.But due to problems such as the moisture in bean sprouts own are heavy, the shelf-life is short, cause the development prospect of bean sprouts instant product limited.
Summary of the invention
The object of the invention is to: for existing instant bean sprouts product and preparation method thereof Problems existing, a kind of instant bean sprouts asparagus and preparation method thereof is provided.
Technical scheme of the present invention is as follows:
Instant bean sprouts of the present invention asparagus: be add asparagus in bean sprouts.Aminoacid ingredient containing needed by human in asparagus is comparatively complete, and wherein lysine and arginine content are especially abundant; Zinc iron content is high, can increase intelligence; Flammulin has enhancing body to the resist ability of cancer cell.Normal food asparagus, can also norcholesterol, prevention of liver disease and intestines and stomach ulcer, strengthens body healthy tendency, illness prevention and fitness.Bean sprouts and asparagus are arranged in pairs or groups, and asparagus can absorb the unnecessary moisture in bean sprouts, and mouthfeel is reasonably arranged in pairs or groups.
Raw material components and the weight proportion of instant bean sprouts of the present invention asparagus are:
The preparation method of instant bean sprouts asparagus is raw material components and the weight proportion of instant bean sprouts asparagus as described above, operates as follows:
Step one completes, permeable
The water that bean sprouts and asparagus put into 70 ~ 100 DEG C is respectively completed, then carries out permeable with clear water;
Step 2 is anhydrated
By completing, permeable after to add salt pickled in bean sprouts, remove pickled moisture out, to ensure the complete of bean sprouts root bar.
Step 3 spice
Auxiliary material is all admixed asparagus, after mixing, then the bean sprouts after pickled is mixed with asparagus;
Step 4 packaging, sterilization
By the material bagging after mixing or bottling, oiling, carry out sterilization processing.The motion of the process acceleration molecular of sterilization, accelerates the speed of product special flavour balance.
Step 5 vanning, inversion
Product after sterilization is cleaned up rear vanning, and the product after vanning is inverted, and can ensure that bottled product surface profit is sufficient on the one hand, secondly also can ensure that the upper and lower local flavor of finished product, color and luster are consistent.
Further improvement is: in described step 2, the time of the pickled bean sprouts of salt is 0.5 ~ 2 hour.
Beneficial effect of the present invention is: the instant bean sprouts asparagus product that preparation method of the present invention makes, bean sprouts and asparagus is adopted to arrange in pairs or groups, moisture unnecessary in asparagus Absorbable rod bean sprouts, adds asparagus in bean sprouts, adds the nutritional labeling of instant bean sprouts product; The fragrant of bean sprouts is merged mutually with the bacterium fragrance of asparagus, mouthfeel obtains rational collocation.The spicy fresh perfume (or spice) of instant bean sprouts asparagus product taste, color and luster glow unique flavor, adds the overall brittleness of product, and instant, develop a kind of instant bean sprouts product completely newly, wide market.
Detailed description of the invention
In order to make technical scheme of the present invention clearly understand, below in conjunction with embodiment, the invention will be further described:
Instant bean sprouts of the present invention pin mushroom, its raw material components and weight proportion are: 100 parts, bean sprouts, asparagus 20 ~ 200 parts, edible oil 5 ~ 150 parts, 0 ~ 150 part, sesame oil, salt 1 ~ 20 part, white sugar 0 ~ 30 part, 0.2 ~ 100 part, capsicum, 0 ~ 50 part, Chinese prickly ash, spice 0.1 ~ 25 part, monosodium glutamate 0.2 ~ 20 part, pickling pepper 0 ~ 100 part.
The preparation method of the present invention instant bean sprouts asparagus, its concrete steps are as follows:
Step one completes, permeable
The water that bean sprouts and asparagus put into 70 ~ 100 DEG C is respectively completed, then carries out permeable with clear water; The water recycling that completes is adopted to add the mode of auxiliary material, can using water wisely, and ensure the brittleness of bean sprouts root bar.
Step 2 is anhydrated
To complete, permeable cooled bean sprouts adds that salt is pickled, the pickled time is 0.5 ~ 2 hour, removes pickled moisture out, to ensure the complete of bean sprouts root bar.
Step 3 spice
Auxiliary material is all admixed asparagus, after mixing, then the bean sprouts after pickled is mixed with asparagus;
Step 4 packaging, sterilization
By the material bagging after mixing or bottling, oiling, carry out sterilization processing.The motion of the process acceleration molecular of sterilization, accelerates the speed of product special flavour balance.
Step 5 vanning, inversion
Product after sterilization is cleaned up rear vanning, and the product after vanning is inverted, and can ensure that bottled product surface profit is sufficient on the one hand, secondly also can ensure that the upper and lower local flavor of finished product, color and luster are consistent.
Produce instant bean sprouts asparagus through above-mentioned steps, adopt the mode of bean sprouts and asparagus collocation, the fragrant of bean sprouts is merged mutually with the bacterium fragrance of asparagus, the spicy fresh perfume (or spice) of taste, appetite sense is strong, adds the overall brittleness of product, and color and luster glow unique flavor, instant.
Embodiment one
The water that bean sprouts and asparagus put into 70 DEG C is respectively completed, then carries out permeable with clear water, with salt, pickled for bean sprouts 0.5 hour is anhydrated after cooling; Even by mix after 100 parts, bean sprouts, asparagus 20 parts, edible oil 5 parts, salt 1 part, 0.2 part, capsicum, spice 0.1 part, monosodium glutamate 0.2 part and the mixing of other auxiliary materials again, then packaging, sterilization, vanning, inversion, makes instant bean sprouts asparagus product.
Embodiment two
The water that bean sprouts and asparagus put into 100 DEG C is respectively completed, then carries out permeable with clear water, with salt, pickled for bean sprouts 1 hour is anhydrated after cooling; Even by mix after 100 parts, bean sprouts, asparagus 200 parts, edible oil 150 parts, 150 parts, sesame oil, salt 20 parts, white sugar 30 parts, 100 parts, capsicum, spice 25 parts, monosodium glutamate 25 parts, pickling pepper 100 parts and the mixing of other auxiliary materials again, then packaging, sterilization, vanning, inversion, makes instant bean sprouts asparagus product.
Embodiment three
The water that bean sprouts and asparagus put into 80 DEG C is respectively completed, then carries out permeable with clear water, with salt, pickled for bean sprouts 1.5 hours are anhydrated after cooling; Even by mix after 100 parts, bean sprouts, asparagus 100 parts, edible oil 100 parts, 100 parts, sesame oil, salt 10 parts, white sugar 10 parts, 50 parts, capsicum, spice 10 parts, monosodium glutamate 10 parts, pickling pepper 50 parts and the mixing of other auxiliary materials again, then packaging, sterilization, vanning, inversion, makes instant bean sprouts asparagus product.
Embodiment four
The water that bean sprouts and asparagus put into 90 DEG C is respectively completed, then carries out permeable with clear water, with salt, pickled for bean sprouts 0.5 hour is anhydrated after cooling; Even by mix after 100 parts, bean sprouts, asparagus 50 parts, edible oil 50 parts, 50 parts, sesame oil, salt 20 parts, white sugar 20 parts, 30 parts, capsicum, spice 20 parts, monosodium glutamate 5 parts, pickling pepper 80 parts and the mixing of other auxiliary materials again, then packaging, sterilization, vanning, inversion, makes instant bean sprouts asparagus product.
Embodiment five
The water that bean sprouts and asparagus put into 70 DEG C is respectively completed, then carries out permeable with clear water, with salt, pickled for bean sprouts 2 hours are anhydrated after cooling; Even by mix after 100 parts, bean sprouts, asparagus 80 parts, edible oil 80 parts, salt 15 parts, white sugar 15 parts, 50 parts, capsicum, spice 20 parts, monosodium glutamate 10 parts, pickling pepper 50 parts and the mixing of other auxiliary materials again, then packaging, sterilization, vanning, inversion, makes instant bean sprouts asparagus product.
Embodiment six
The water that bean sprouts and asparagus put into 90 DEG C is respectively completed, then carries out permeable with clear water, with salt, pickled for bean sprouts 1.5 hours are anhydrated after cooling; Even by mix after 100 parts, bean sprouts, asparagus 30 parts, edible oil 50 parts, salt 20 parts, 30 parts, sesame oil, 20 parts, capsicum, 50 parts, Chinese prickly ash, spice 10 parts, monosodium glutamate 15 parts, pickling pepper 50 parts and the mixing of other auxiliary materials again, then packaging, sterilization, vanning, inversion, makes instant bean sprouts asparagus product.
Above-described embodiment only for explaining the present invention, is not intended to limit the present invention.All any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. an instant bean sprouts asparagus, is characterized in that: raw material components and the weight proportion of described instant bean sprouts asparagus are:
。
2. a preparation method for instant bean sprouts asparagus, is characterized in that: the preparation method of described instant bean sprouts asparagus, and concrete steps are as follows:
Step one completes, permeable
The water that bean sprouts and asparagus put into 70 ~ 100 DEG C is respectively completed, then carries out permeable with clear water;
Step 2 is anhydrated
To complete, that permeable cooled bean sprouts will add salt will be pickled;
Step 3 spice
Auxiliary material is all admixed asparagus, after mixing, then the bean sprouts after pickled is mixed with asparagus;
Step 4 packaging, sterilization
By the material bagging after mixing or bottling, oiling, carry out sterilization processing;
Step 5 vanning, inversion
By the product cleaning vanning after sterilization, the product after vanning is inverted.
3. according to the preparation method of instant bean sprouts according to claim 2 asparagus, it is characterized in that: the time of the pickled bean sprouts of the salt in described step 2 is 0.5 ~ 2 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310462898.XA CN104509793A (en) | 2013-09-30 | 2013-09-30 | Ready-to-eat bean sprout flammulina velutipes and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310462898.XA CN104509793A (en) | 2013-09-30 | 2013-09-30 | Ready-to-eat bean sprout flammulina velutipes and preparation method thereof |
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| CN104509793A true CN104509793A (en) | 2015-04-15 |
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| CN201310462898.XA Pending CN104509793A (en) | 2013-09-30 | 2013-09-30 | Ready-to-eat bean sprout flammulina velutipes and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140944A (en) * | 2019-06-13 | 2019-08-20 | 齐鲁工业大学 | A kind of more bacterium sauce of coarse cereals bud and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843332A (en) * | 2010-01-26 | 2010-09-29 | 大连盖世食品有限公司 | Spicy golden mushroom |
| CN102150826A (en) * | 2011-04-19 | 2011-08-17 | 安徽省砀山兴达罐业食品有限公司 | Seasoning flammulina velutipes and preparation method thereof |
-
2013
- 2013-09-30 CN CN201310462898.XA patent/CN104509793A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843332A (en) * | 2010-01-26 | 2010-09-29 | 大连盖世食品有限公司 | Spicy golden mushroom |
| CN102150826A (en) * | 2011-04-19 | 2011-08-17 | 安徽省砀山兴达罐业食品有限公司 | Seasoning flammulina velutipes and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈志田: "《名厨私房菜 大厨教你做豆类菜6800例》", 31 March 2012 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140944A (en) * | 2019-06-13 | 2019-08-20 | 齐鲁工业大学 | A kind of more bacterium sauce of coarse cereals bud and preparation method thereof |
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Application publication date: 20150415 |
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