CN105166796A - Pickled broad bean tips and production method thereof - Google Patents

Abstract

The present invention discloses pickled broad bean tips and a production method thereof. The pickled broad bean tips mainly comprises the following raw materials in parts by weight: broad bean tips, salt, chili, sodium dehydroacetate and sodium benzoate. The production method mainly comprises the following steps: in the end phage of flowering and the initial phage of fruiting of broad bean plants, picking tips of the broad bean plants, washing the broad bean tips, putting the tips into boiling water and overturning boiling the tips, conducting extrusion dehydration after the broad bean tips are cooled, putting the dehydrated broad bean tips into a soaking pan containing rice water to perform soaking, carrying the soaked broad bean tips out from the soaking pan, adding the salt, chili, sodium dehydroacetate and sodium benzoate into the broad bean tips and uniformly stirring the materials, and conducting metering split-packaging and sterilizing to obtain the finished product. The technical scheme can effectively utilize broad bean tips without affecting the growth of broad bean fruits; after the broad bean tips are soaked in rice water and pickled by fermentation, the original color, smell and taste are maintained, and the taste is sourer and more pleasant.

Description

Broad bean point salted vegetables and preparation method thereof

Technical field

The invention belongs to salted vegetables and make field, relate to a kind of broad bean point salted vegetables and preparation method thereof.

Background technology

Salted vegetables is that one utilizes high concentration saline solution, lactobacillus-fermented carrys out preservation vegetables, and by pickling, promotes vegetable flavor fermented food.Salted vegetables processing method is simple, raw materials usedly gathers materials on the spot, and as capsicum, the head of garlic, chinese bulbous onion, radish, beans, fermented soya bean, cucumber, ginger etc. can make salted vegetables, defines the famous special local product of many unique styles in different regions.Method for salting pressed by salted vegetables, and dry-salt and soup can be divided into salt two kinds down.Dry-salt is cleaned by raw material to dry, and puts in jar, adds that salt is sealed to form after mixing thoroughly; It is first cleaned by raw material and cook by scalding with hot water that soup salts down, puts into altar, then add rice washing water or a period of time pickled by thin rice gruel after being then cut into various shape.In the age that living standard falls behind relatively, Pickle mainly family self-control is reversal, its objective is that storage in order to extend vegetables and edible phase make up the deficiency of grain.Along with improving constantly of modern life level, the life pattern of people there occurs great change, and it is no longer to resolve adequate food and clothing that modern eats salted vegetables, but in order to flavor adjustment, that particularly salted vegetables has is aid digestion, it is greasy to disappear, regulate the effects such as taste, favor by city people.

Broad bean, is lima bean again, Buddhist beans.Bean plant is annual herb, and plant is high 50-120 centimetres, and stem is uprightly sturdy, even number winglike compound leaf, and the tendril cripetura of rachis top is mucro.Its fruit pod is plump, and interior bag fruit, namely fruit is called broad bean, the nearly rectangle of fruit, arc-shaped edges edge, middle indent, and broad bean all can be planted in most of province in the whole nation.The fruit that bean plant grows is the part that it mainly eats, and fruit pod also can be used as vegetables and eats when fresh and tender, and the tip of its plant and cane are only used as feed or discarded.The tip of the bean plant after maturation is processed into food to use, did not meet report at present.

Summary of the invention

The present invention is directed in prior art, the broad bean point after maturation is not used by as food, and by the problem of discarding in vain, provide a kind of technology being processed into food, the scheme of this technology is:

A kind of broad bean point salted vegetables and preparation method thereof, broad bean point salted vegetables calculates by weight, mainly comprises following raw material: broad bean point 75 ~ 85 parts, edible salt 4 ~ 6 parts, 7 ~ 9 parts, capsicum, dehydro sodium acetate 2 ~ 5 parts, Sodium Benzoate 2 ~ 5 parts.

The preparation method of above-mentioned broad bean point salted vegetables, mainly comprises following making step:

(1) feedstock capture: terminate at the bean plant florescence, forms the initial stage of fruit, and gather the tip of bean plant, length is at 5 centimetres to 12 centimetres;

(2) raw material cleaning is boiled: after the cleaning of broad bean point, put into boiling water, turns over to boil after 10 ~ 14 minutes and takes out, put into bamboo basket and cool, for subsequent use;

(3) dewater: by extrusion dehydration in the squeezing pain of cooled broad bean point tape loaded filter screen;

(4) soak: the broad bean of dehydration point is put into the Soaking basin that thin rice gruel water is housed and soaks 6 ~ 8 days;

(5) spice: soaked broad bean point is taken out in Soaking basin, edible salt 4 ~ 6 parts, 7 ~ 9 parts, capsicum, dehydro sodium acetate 2 ~ 5 parts, Sodium Benzoate 2 ~ 5 parts are poured into together in broad bean point and stirred;

(6) metering, distributing, packaging: by product vacuum packing as requested;

(7) sterilizing: the product of vacuum packing is carried out sterilizing, during sterilizing, temperature remains on 65 ~ 75 DEG C, and the time is obtain finished product in 30 ~ 40 minutes.

The product that the technical program is made has the following advantages:

1, broad bean point is plucked after Plantlet formation fruit, does not only affect fruit and continues ripe, plant can also be made to save nutrient, to fruit concentration dependency, promote fruit growth.

2, broad bean point is after thin rice gruel water soaking, fermentation are pickled, and can keep original color, and its taste more acid adding is felt well.

3, broad bean point salted vegetables manufacture craft is simple, and unique flavor, has started the food method of ripe bean plant tip.

Detailed description of the invention

Embodiment: a kind of broad bean point salted vegetables, this broad bean point salted vegetables comprises the raw material of following parts by weight: broad bean point 75 ~ 85 parts, edible salt 4 ~ 6 parts, 7 ~ 9 parts, capsicum, dehydro sodium acetate 2 ~ 5 parts, Sodium Benzoate 2 ~ 5 parts.

Above-mentioned broad bean point salted vegetables, concrete preparation method mainly comprises the following steps:

(1) feedstock capture: terminate at the bean plant florescence, forms the initial stage of fruit, and gather bean plant portion, length is at 6 centimetres;

(2) raw material cleaning is boiled: after the cleaning of broad bean point, put into boiling water, turns over to boil after 13 minutes and takes out, put into bamboo basket and cool;

(3) dewater: by extrusion dehydration in the squeezing pain of cooled broad bean point tape loaded filter screen;

(4) soak: the broad bean of dehydration point is put into the Soaking basin that thin rice gruel water is housed and soaks 7 days;

(5) spice: soaked broad bean point is taken out in Soaking basin, edible salt 5 parts, 8 parts, capsicum, dehydro sodium acetate 3 parts, Sodium Benzoate 3 parts are poured into together in broad bean point and stirred;

(6) metering, distributing, packaging: by product vacuum packing as requested;

(7) sterilizing: the product of vacuum packing is carried out sterilizing, during sterilizing, temperature remains on 70 DEG C, and the time is obtain finished product in 35 minutes.

Claims (2)

1. broad bean point salted vegetables, is characterized in that, this broad bean point salted vegetables comprises the raw material of following parts by weight: broad bean point 75 ~ 85 parts, edible salt 4 ~ 6 parts, 7 ~ 9 parts, capsicum, dehydro sodium acetate 2 ~ 5 parts, Sodium Benzoate 2 ~ 5 parts.

2. the preparation method of broad bean point salted vegetables as claimed in claim 1, is characterized in that, comprise following making step:

(1) feedstock capture: terminate at the bean plant florescence, forms the initial stage of fruit, and gather bean plant portion, length is at 5 centimetres to 12 centimetres;

(2) raw material cleaning is boiled: after the cleaning of broad bean point, put into boiling water, turns over to boil after 10 ~ 14 minutes and takes out, put into bamboo basket and cool, for subsequent use;

(3) dewater: by extrusion dehydration in the squeezing pain of cooled broad bean point tape loaded filter screen;

(4) soak: the broad bean of dehydration point is put into the Soaking basin that thin rice gruel water is housed and soaks 6 ~ 8 days;

(5) spice: soaked broad bean point is taken out in Soaking basin, edible salt 4 ~ 6 parts, 7 ~ 9 parts, capsicum, dehydro sodium acetate 2 ~ 5 parts, Sodium Benzoate 2 ~ 5 parts are poured into together in broad bean point and stirred;

(6) metering, distributing, packaging: by product vacuum packing as requested;

(7) sterilizing: the product of vacuum packing is carried out sterilizing, during sterilizing, temperature remains on 65 ~ 75 DEG C, and the time is obtain finished product in 30 ~ 40 minutes.