CN104855838A - Production method of canned black kidney beans - Google Patents
Production method of canned black kidney beans Download PDFInfo
- Publication number
- CN104855838A CN104855838A CN201510207104.4A CN201510207104A CN104855838A CN 104855838 A CN104855838 A CN 104855838A CN 201510207104 A CN201510207104 A CN 201510207104A CN 104855838 A CN104855838 A CN 104855838A
- Authority
- CN
- China
- Prior art keywords
- black kidney
- kidney bean
- production method
- kidney beans
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a production method of canned black kidney beans. The production method comprises the following steps: taking red beans, and soaking the taken red beans for 10-30 hours; putting black kidney beans and ingredients into a pot together for cooking so as to obtain black kidney beans, wherein the cooking temperature is 110-120 DEG C, the cooking time is 5-10 hours, the black kidney beans account for 20-40wt%, and the ingredients comprise the following components in percentage by weight: 20-30wt% of red bean, 10-20wt% of rice husk alcohol, 10-12wt% of Chinese wolfberry, 1-2wt% of white sugar and the balance of water; loading the cooked black kidney beans into cans, and sealing the cans in a vacuum manner; performing high-temperature treatment on the canned black kidney beans so as to obtain the canned black kidney beans, wherein the high-temperature treatment temperature is 130-140 DEG C, and the high-temperature treatment time is 40-50 minutes. The production method of the canned black kidney beans is simple, the sterilization is thorough, and the loss of nutrient substances is small; the prepared black kidney beans are smooth in mouth feel, are fresh and delicious, are unique in taste, are rich in nutrition and are higher in physiology and pharmacology values.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of production method of filling black kidney bean.
Background technology
Black kidney bean has good health-care effect, can heat edible, also can refrigerate edible, be loved by the people, current black kidney bean taste is single, sterilizing is not thorough, still can not meet the consumption demand of people, how prepare a kind of sterilizing thorough, special taste, nutritious, physiology and the strong black kidney bean of pharmacological action, become the technical problem that people will solve.
Summary of the invention
The present invention is in the production method proposing a kind of filling black kidney bean, and this production method is simple, and sterilizing is thorough, and nutriment runs off few, and the black kidney bean special taste of preparation, nutritious, physiology and pharmacological action stronger.
The present invention proposes a kind of production method of filling black kidney bean, comprise the steps:
Get red bean to soak, soak time 10-30 hour; Black kidney bean is put into pot together with batching carry out boiling and obtain black kidney bean, brew temperatures 110-120 DEG C, brew time 5-10 hour, wherein, the percentage by weight of black kidney bean is 20-40wt%, and described batching comprises by weight percentage: 20-30wt% red bean, 10-20wt% rice sugar alcohol, 10-12wt% matrimony vine, 1-2wt% white granulated sugar; Surplus is water; Filling and the vacuum seal by black kidney bean that boiling is good; After high-temperature process is carried out to described filling black kidney bean and get final product, high-temperature process temperature 130-140 DEG C, high-temperature process time 40-50min.
Preferably, brew temperatures 115-118 DEG C, brew time 6-8 hour.
Preferably, brew temperatures 117 DEG C, brew time 7 hours.
Preferably, high-temperature process temperature 132-135 DEG C, high-temperature process time 43-45min.
Preferably, high-temperature process temperature 133 DEG C, high-temperature process time 44min.
In the present invention, production method is simple, convenient operation; And adopting vacuum short-term high-temperature sterilization, sterilizing is thorough, short time high temperature heat treatment technics, its loss in canning processing is made to be less than cooking technology in normal home, actually increase food nutrition value, and the shortening of process time, nutritional labeling can be kept greatly.The material of preparing of black kidney bean comprises black kidney bean, red bean, rice sugar alcohol, matrimony vine and white granulated sugar, and wherein black kidney bean has anti-ageing, reinforces the spleen to benefit the lung, the multiple efficacies such as strong smart kidney tonifying; Matrimony vine is delaying senility, AFL, regulates blood sugar and blood fat, promotes the aspects such as hematopoiesis function to have very much a curative effect; Black kidney bean taste lubrication prepared by this technique, pure and fresh good to eat, special taste, nutritious, physiology and pharmacology are worth all higher.
Detailed description of the invention
Embodiment 1
The present invention proposes a kind of filling black kidney bean production method, comprise the steps:
Get red bean to soak, soak time 10 hours; Black kidney bean is put into pot together with batching carry out boiling and obtain black kidney bean, brew temperatures 120 DEG C, brew time 5 hours, wherein, the percentage by weight of black kidney bean is 40wt%, and described batching comprises by weight percentage: 20wt% red bean, 20wt% rice sugar alcohol, 10wt% matrimony vine, 2wt% white granulated sugar; Surplus is water; Filling and the vacuum seal by black kidney bean that boiling is good; After high-temperature process is carried out to described filling black kidney bean and get final product, high-temperature process temperature 130 DEG C, high-temperature process time 50min.
Embodiment 2
The present invention proposes a kind of filling black kidney bean production method, comprise the steps:
Get red bean to soak, soak time 30 hours; Black kidney bean is put into pot together with batching carry out boiling and obtain black kidney bean, brew temperatures 110 DEG C, brew time 10 hours, wherein, the percentage by weight of black kidney bean is 20wt%, and described batching comprises by weight percentage: 30wt% red bean, 10wt% rice sugar alcohol, 12wt% matrimony vine, 1wt% white granulated sugar; Surplus is water; Filling and the vacuum seal by black kidney bean that boiling is good; After high-temperature process is carried out to described filling black kidney bean and get final product, high-temperature process temperature 140 DEG C, high-temperature process time 40min.
Embodiment 3
The present invention proposes a kind of filling black kidney bean production method, comprise the steps:
Get red bean to soak, soak time 20 hours; Black kidney bean is put into pot together with batching carry out boiling and obtain black kidney bean, brew temperatures 117 DEG C, brew time 7 hours, wherein, the percentage by weight of black kidney bean is 30wt%, and described batching comprises by weight percentage: 25wt% red bean, 15wt% rice sugar alcohol, 11wt% matrimony vine, 1.2wt% white granulated sugar; Surplus is water; Filling and the vacuum seal by black kidney bean that boiling is good; After high-temperature process is carried out to described filling black kidney bean and get final product, high-temperature process temperature 133 DEG C, high-temperature process time 44min.
Black kidney bean sterilizing prepared by black kidney bean prepared by above embodiment is thorough, and taste lubrication is pure and fresh good to eat, special taste, nutritious, and physiology and pharmacology are worth all higher.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (5)
1. a production method for filling black kidney bean, is characterized in that, comprises the steps: that getting red bean soaks, soak time 10-30 hour; Black kidney bean is put into pot together with batching carry out boiling and obtain black kidney bean, brew temperatures 110-120 DEG C, brew time 5-10 hour, wherein, the percentage by weight of black kidney bean is 20-40wt%, and described batching comprises by weight percentage: 20-30wt% red bean, 10-20wt% rice sugar alcohol, 10-12wt% matrimony vine, 1-2wt% white granulated sugar; Surplus is water; Filling and the vacuum seal by black kidney bean that boiling is good; After high-temperature process is carried out to described filling black kidney bean and get final product, high-temperature process temperature 130-140 DEG C, high-temperature process time 40-50min.
2. filling black kidney bean production method according to claim 1, is characterized in that, brew temperatures 115-118 DEG C, brew time 6-8 hour.
3. filling black kidney bean production method according to claim 1, is characterized in that, brew temperatures 117 DEG C, brew time 7 hours.
4. filling black kidney bean production method according to claim 1, is characterized in that, high-temperature process temperature 132-135 DEG C, high-temperature process time 43-45min.
5. filling black kidney bean production method according to claim 1, is characterized in that, high-temperature process temperature 133 DEG C, high-temperature process time 44min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207104.4A CN104855838A (en) | 2015-04-28 | 2015-04-28 | Production method of canned black kidney beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207104.4A CN104855838A (en) | 2015-04-28 | 2015-04-28 | Production method of canned black kidney beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104855838A true CN104855838A (en) | 2015-08-26 |
Family
ID=53902366
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510207104.4A Pending CN104855838A (en) | 2015-04-28 | 2015-04-28 | Production method of canned black kidney beans |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104855838A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082183A (en) * | 2013-02-07 | 2013-05-08 | 同福碗粥股份有限公司 | Three-red-essential nutrient porridge and preparation method thereof |
| CN103082181A (en) * | 2013-02-07 | 2013-05-08 | 同福碗粥股份有限公司 | Grain fiber porridge and preparation method thereof |
| CN103393123A (en) * | 2013-06-27 | 2013-11-20 | 天长市白塔湖食品有限公司 | Filled lotus seed thick soup and production technology thereof |
-
2015
- 2015-04-28 CN CN201510207104.4A patent/CN104855838A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082183A (en) * | 2013-02-07 | 2013-05-08 | 同福碗粥股份有限公司 | Three-red-essential nutrient porridge and preparation method thereof |
| CN103082181A (en) * | 2013-02-07 | 2013-05-08 | 同福碗粥股份有限公司 | Grain fiber porridge and preparation method thereof |
| CN103393123A (en) * | 2013-06-27 | 2013-11-20 | 天长市白塔湖食品有限公司 | Filled lotus seed thick soup and production technology thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102599534A (en) | Ass meat can and processing method thereof | |
| CN105146627A (en) | Fermented potato and sweet orange compound beverage | |
| CN104305049A (en) | Processing method of preserved lotus root slices | |
| CN104012977A (en) | Processing technology of litchi cream | |
| CN104673594A (en) | Production method of sweet tea wine | |
| CN104651108B (en) | A kind of medicated beer containing Lepidinm meyenii Walp and purple rice and preparation method thereof | |
| CN106854610A (en) | A kind of brewing method of longan fruit wine | |
| CN103393123A (en) | Filled lotus seed thick soup and production technology thereof | |
| CN102885321A (en) | Canned amazake duck and preparation method thereof | |
| CN103504275B (en) | Spicy donkey meat soybean paste and preparation method thereof | |
| CN102690749A (en) | Production method of rhus chinensis vinegar | |
| CN104304856A (en) | Blueberry flavor nutrient jam and preparation method thereof | |
| CN105104658B (en) | Soya bean coffee and production technology | |
| CN103519138A (en) | Spicy and hot yellow bean sauce | |
| CN105380258A (en) | Production method of instant tremella product | |
| CN104855838A (en) | Production method of canned black kidney beans | |
| CN105273972A (en) | Face-nourishing, anti-aging and health vinegar and preparation method thereof | |
| CN107904095A (en) | A kind of preparation process of purple sweet potato Chinese yam compound fruit wine | |
| CN103907826A (en) | Preparation method of fruit sticky rice | |
| CN104855841A (en) | Canned green bean production method | |
| CN103416730B (en) | Spicy and hot duck gizzard sauce and making method thereof | |
| CN103202416B (en) | Tree grape jelly health-care food for removing freckles and beautifying | |
| CN104855840A (en) | Filling soybean production method | |
| CN110679716A (en) | Production process of preserved passion fruits | |
| CN105105090A (en) | Preparation method of wine flavor beef paste capable of regulating qi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150826 |