CN105767679B - Preparation method of easily-cooked red beans - Google Patents
Preparation method of easily-cooked red beans Download PDFInfo
- Publication number
- CN105767679B CN105767679B CN201410829126.XA CN201410829126A CN105767679B CN 105767679 B CN105767679 B CN 105767679B CN 201410829126 A CN201410829126 A CN 201410829126A CN 105767679 B CN105767679 B CN 105767679B
- Authority
- CN
- China
- Prior art keywords
- red beans
- cooking
- cooked
- red
- drying
- 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.)
- Active
Links
Images
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a preparation method of an easily cooked red bean, which comprises the following steps: (1) soaking: soaking red beans serving as a raw material in water to obtain soaked red beans; (2) a cooking pre-cooking step: cooking and pre-cooking the red beans soaked in the step (1) to obtain pre-cooked red beans; (3) and (3) drying: slowly drying the pre-cooked red beans obtained in the step (2) by using water vapor, and then quickly drying by using microwaves to obtain dried easily cooked red beans; (4) and (3) cooling: and (4) cooling the dried easily-cooked red beans obtained in the step (3) at the temperature of 10-30 ℃ to obtain easily-cooked red bean products. The red bean product obtained by the method has the characteristics of easy cooking, capability of keeping the appearance of the red bean complete without basically crushing, easy rehydration and the like, and simultaneously has better mouthfeel and nutrition.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural products or food, and particularly relates to a preparation method of an easily cooked red bean.
Background
At present, in the dietary structure of people, food is too fine and monotonous, so that the nutrient content of the food is too single, and the incidence of senile diseases such as hypertension, cardiovascular diseases, diabetes and the like in China is continuously increased due to the reasons of increasing edible fat and the like, and people are eagerly looking for food which is suitable for the people and has certain auxiliary health-care function, is delicious and is convenient to eat.
The coarse cereals are rich in dietary fibers, multiple vitamins and multiple mineral elements, and the coarse cereals have positive prevention effect on senile diseases such as hypertension, cardiovascular diseases, diabetes and the like when being frequently eaten. In the dietary guidelines of Chinese residents, a person is advised to eat 50g to 100g of coarse grains and coarse cereals every day. However, although coarse cereals are rich in nutrition and have a health-care effect, the coarse cereals are often rough in taste; in addition, the coarse cereals are difficult to absorb water and are difficult to cook, and long preparation time is needed for making coarse cereal foods at home, so that the acceptance and eating frequency of people on the coarse cereals are greatly reduced.
At present, a series of processes for rapidly curing coarse cereals exist. For example, patent CN102008051B discloses a coarse cereal rice capable of being cooked quickly and simultaneously and a preparation method thereof, which is characterized in that the coarse cereal rice takes glutinous rice, brown rice, black rice, soybean, barley, buckwheat, coix seed, millet, corn, mung bean, black bean, red bean and kidney bean as raw materials, and the raw materials are crushed and rolled to prepare the coarse cereal rice. The product mainly crushes the raw materials, thereby shortening the cooking time of the coarse cereals and realizing the simultaneous cooking and cooking of the coarse cereals and the rice. However, the original structure of the coarse cereals is destroyed by the process, the coarse cereals are easier to oxidize, the shelf life of the product is shortened, and the product does not accord with the eating habit of consumers.
Patent application CN102511741A discloses a pretreatment method for coarse cereals such as cereals, beans and potatoes, the products do not need to be soaked in advance and are cooked with rice, and the method is characterized in that the coarse cereals are soaked, peeled, diced, put into a refrigerator for pre-freezing for 1h-8h, and then freeze-dried for 8h-25h at-15 ℃ to-30 ℃ to prepare crisp cereals, beans and potatoes. The product has good rehydration property, and can shorten cooking time. However, the method is long in time consumption, large in energy consumption and high in cost, and is not suitable for industrial production.
CN102948689A discloses a method for making a staple food mixed rice, which comprises the steps of crushing coarse cereals into coarse cereal powder, extruding and puffing through an extruder to form a granulated rice which is cooked with rice. The product also changes the original appearance and structure of the coarse cereals, and reduces the edible quality of the product.
Therefore, although the prior art can prepare coarse cereals cooked with rice, the prior art has the defects of damaging the appearance and nutrition of the product, high cost and the like. How to make the coarse cereals easy to cook while keeping the nutrition, structure and appearance of the coarse cereals is still an unsolved technical problem.
Disclosure of Invention
In order to solve the actual problems of poor mouthfeel and difficult cooking of red beans and simultaneously aim at the defects of the prior art method, the inventor conducts intensive research on the technology and parameters of red bean cooking, and provides a preparation method of easily cooked red beans.
The preparation method of the easily cooked red bean comprises the following steps:
(1) soaking: soaking red beans serving as a raw material in water to obtain soaked red beans;
(2) a cooking pre-cooking step: cooking and pre-cooking the red beans soaked in the step (1) to obtain pre-cooked red beans;
(3) and (3) drying: slowly drying the pre-cooked red beans obtained in the step (2) by using water vapor, and then quickly drying by using microwaves to obtain dried easily cooked red beans;
(4) and (3) cooling: and (4) cooling the dried easily-cooked red beans obtained in the step (3) at the temperature of 10-30 ℃ to obtain easily-cooked red bean products.
Specifically, the invention is realized by the following technical scheme:
1. a preparation method of an easily cooked red bean comprises the following steps:
(1) soaking: soaking red beans serving as a raw material in water to obtain soaked red beans;
(2) a cooking pre-cooking step: cooking and pre-cooking the red beans soaked in the step (1) to obtain pre-cooked red beans;
(3) and (3) drying: slowly drying the pre-cooked red beans obtained in the step (2) by using water vapor, and then quickly drying by using microwaves to obtain dried easily cooked red beans;
(4) and (3) cooling: and (4) cooling the dried easily-cooked red beans obtained in the step (3) at the temperature of 10-30 ℃ to obtain easily-cooked red bean products.
2. The method of paragraph 1, wherein in step (1), the red beans used as the raw material are: and removing impurities, broken red bean particles and diseased red bean particles.
3. The method of paragraph 1 or 2, wherein in step (1), the weight ratio of said red bean as a raw material to water is less than 1:10 for said soaking.
4. The method of paragraph 3, wherein the weight ratio of red bean as a raw material to water is 1 (4-8) for said soaking.
5. The method according to any one of paragraphs 1 to 4, wherein the red bean as a raw material maintains an intact appearance after the soaking in the step (1).
6. The method of any of paragraphs 1-5, wherein in step (1), the soaking is performed at 10 ℃ -30 ℃ for 2h-6 h.
7. The method of any of paragraphs 1-6, wherein in step (1), excess water is decanted after the soaking.
8. The method according to any one of paragraphs 1 to 6, wherein in step (1), the red beans are washed after soaking, and then the surface moisture is sucked dry.
9. The method of any of paragraphs 1-8, wherein in step (2), the precooking is performed at atmospheric pressure.
10. The method according to any one of paragraphs 1 to 9, wherein in the step (2), the obtained pre-cooked red bean has a water absorption of 100 wt% to 120 wt% and intact appearance.
11. The method of any of paragraphs 1-10, wherein in step (2), the precooking is performed at 98 ℃ -100 ℃.
12. The method of any of paragraphs 1-11, wherein in step (2), the precooking is carried out for 30min-120 min.
13. The method of any of paragraphs 1-12, wherein in step (2) the precooking is performed for 30min-50 min.
14. The method of any of paragraphs 1-13, wherein in step (2), after the cooking precooking, the precooked red bean is drained.
15. The method of any of paragraphs 1-14, wherein in step (3), the slow drying is performed at normal pressure, and after the slow drying, the red bean has a moisture content of 40 wt% to 55 wt% and an intact appearance.
16. The method of any of paragraphs 1-15, wherein in step (3), the water vapor used for slow drying is water vapor with a relative humidity of 70% to 100%.
17. The method of any of paragraphs 1-15, wherein in step (3), the water vapor used for slow drying is saturated water vapor.
18. The method of any of paragraphs 1-17, wherein in step (3), the slow drying is performed at a temperature of 40 ℃ to 60 ℃.
19. The method of any of paragraphs 1-18, wherein in step (3), the slow drying is performed for 60min to 120 min.
20. The method of paragraph 19, wherein the slow drying is carried out for 90min to 120 min.
21. The method according to any one of paragraphs 1 to 20, wherein in step (3), after the flash drying, the red bean has a moisture content of less than 15 wt% and an intact appearance.
22. The method of any of paragraphs 1-21, wherein in step (3), the flash drying is performed under 280w-700w of microwaves.
23. The method of any of paragraphs 1-22, wherein in step (3), the flash drying is performed for 1min-10 min.
24. The method of paragraph 23, wherein the flash drying is carried out for 3min to 7 min.
25. The method of any of paragraphs 1 to 24, wherein in step (4), the cooling is performed at 10 ℃ to 30 ℃.
26. The method of any of paragraphs 1-25, wherein in step (4), the cooling is performed for 10min-40 min.
In the present invention, when referring to the terms "intact appearance", "original appearance of red beans without substantial breakage" of red beans, it means that the red beans remain substantially the same in appearance as untreated red beans as a raw material after soaking, precooking and/or drying, cooling, etc., and substantially do not undergo breakage, and the proportion of the occurrence of significant cracks in the body of red beans is about 30% or less, preferably 10% or less by number.
Advantageous effects
After the soaking, the pre-ripening and the two-step drying treatment are carried out, a plurality of small gaps are distributed in the red bean, so that the water absorption rate of the red bean is increased; particularly, the invention adopts two steps of slow drying and quick drying which are sequentially carried out, firstly, the slow drying is adopted, namely, the pre-cooked red beans with higher water content obtained in the step (2) are placed at a certain temperature, water vapor is introduced, the drying speed is reduced by introducing the water vapor, and the pre-cooked red beans are prevented from being crushed or obvious cracks are prevented from appearing on the red bean bodies due to too fast water loss in the early drying stage. When the moisture content of the red beans is reduced to a certain degree, the red beans are quickly dried by microwaves, so that the appearance of the red beans is kept complete without being broken basically, and the effects of sterilization and enzyme inactivation are achieved, so that the red beans easy to cook are guaranteed to have a long shelf life. Meanwhile, the easily cooked red bean product keeps the nutrition of the red bean and has excellent mouthfeel.
The easily cooked red bean product has good rehydration property, can be cooked with rice at the same time, and has the advantages of delicious taste and convenience in eating.
Drawings
FIG. 1 is a comparison of the appearance of red beans before treatment (A) and after processing (B) by the method of preparation example 1.
Detailed Description
The present invention will be described in detail below.
In the soaking step (1) of the method of the present invention, the red beans used as the raw material are preferably red beans from which impurities, broken red bean particles, and diseased red bean particles have been removed. The water for soaking the red beans as the raw material may be household tap water, deionized water, distilled water, etc. The amount of water used for the soaking is not particularly limited, and for the purpose of saving, for example, the weight ratio of red beans to water as a raw material is less than 1:10, preferably 1 (4-8). The time and temperature of soaking can be appropriately selected by those skilled in the art, and are selected so that the red beans maintain intact hardness and appearance. In one embodiment, the soaking may be performed at room temperature. In one embodiment, the soaking is performed at 10 ℃ to 30 ℃ for 2h to 6 h. Decanting excess water after soaking; or washing the red beans for several times, and then sucking the surface water to obtain soaked red beans for later use;
in the step (2) of cooking pre-ripening in the method of the present invention, the soaked red beans are placed in a cooking pot and pre-ripened by cooking to obtain pre-ripened red beans. The cooking is carried out at atmospheric pressure. The skilled in the art can freely select the cooking temperature and time as long as the water absorption of the precooked red bean obtained in step (2) is 100 wt% to 120 wt% and the appearance is intact. In one embodiment, the cooking temperature is between 98 ℃ and 100 ℃. In one embodiment, the cooking time is from 30min to 120min, preferably from 30min to 50 min. Preferably, after cooking, the pre-cooked red beans are drained.
In the drying step (3) of the method of the present invention, the slow drying is performed under normal pressure, and the skilled person can freely select the time, temperature and/or water content of the slow drying, as long as the moisture content of the red bean after the slow drying is 40 wt% to 55 wt% and the appearance is complete. In one embodiment, the water vapor is saturated water vapor. In other embodiments, the water vapor is a water vapor having a relative humidity of 70% to 90%. In one embodiment, the slow drying is performed at 40 ℃ to 60 ℃. In one embodiment, the slow drying is performed for 60min to 120min, preferably 90min to 120 min.
In the drying step (3) of the method of the present invention, the skilled person can freely select the time for rapid drying and the microwave power, as long as the moisture content of the red beans after rapid drying is less than 15 wt% and the appearance is complete. In one embodiment, the microwave power for the flash drying is 280w-700 w. In one embodiment, the flash drying is performed for 1min to 10min, preferably 3min to 7 min.
In the cooling step (4) of the process of the present invention, the cooling is carried out at room temperature (10 ℃ to 30 ℃). The cooling time can be freely selected by those skilled in the art, so that the obtained dried and easily-cooked red beans are cooled to room temperature while keeping the appearance intact. For example, the cooling time is 10min to 40 min.
In the present invention, the moisture content can be measured by a moisture content measuring method known in the art, for example, a method of GB5497-1985 (food and oil testing moisture measuring method).
The technical solutions of the present invention will be explained in further detail by the following examples, but the scope of the present invention is not limited to these examples.
Examples
The red beans in the embodiment of the invention are small red beans of Gonglong fish Baoqing, and the water is household tap water. The cooking pot used in the cooking pre-cooking step is a multipurpose cooking pot SZ22S1 for Supol cooking flavor, the microwave oven is a Glanshi P70D20AP-TD (W0), and the slow drying device is a JUSTA universal cooking oven.
The following single-factor analysis research is carried out on all factors influencing the quality of the easily-cooked red beans in the preparation method.
Example 1: influence of soaking time in step (1) on quality of easily cooked red beans
The present example investigated the effect of different soaking times on the integrity of the appearance of the easy-to-cook red bean product and the acceptability of the product with rice cooked at the same time.
Preparing the easily cooked red beans by the following steps:
(1) soaking: removing impurities, broken red bean particles and diseased red bean particles in commercially available red beans, and washing with water for 3 times to obtain the red beans as raw materials. Dividing the raw materials into 5 parts per 500g, respectively adding 3000g of water (namely the mass ratio of red beans to water is 1:6) at 25 ℃, respectively soaking for 2.5h, 3.5h, 4.5h, 5.5h and 6.5h to obtain soaked red beans, and decanting off excessive water for later use after soaking;
(2) a cooking pre-cooking step: adding each red bean sample soaked in the step (1) into a cooking pot, cooking for 40min at the temperature of 100 ℃ under normal pressure, and draining water after cooking to obtain pre-cooked red beans;
(3) and (3) drying: placing the pre-cooked red beans in a steaming oven, introducing saturated water vapor at 50 ℃ to slowly dry the pre-cooked red beans obtained in the step (2) for 90min, and then quickly drying the pre-cooked red beans by using 700w microwaves for 3min to obtain dry and easily cooked red beans;
(4) and (3) cooling: and (4) cooling the dried easily-cooked red beans obtained in the step (3) to room temperature at 25 ℃ to obtain easily-cooked red bean products.
The appearance integrity of the easily cooked red beans obtained by different soaking times was compared with the acceptability of the rice with the taste after cooking, and the results are shown in table 1. The soaking time is determined to be more than 3.5h, the red bean rice obtained by cooking with the rice has moderate hardness, and the red bean rice can be cooked with the rice. For time saving, the soaking time of 3.5h may be preferably used.
TABLE 1 Effect of soaking time on easily cooked Red Bean
Example 2: influence of cooking time in step (2) on quality of easily cooked red beans
The soaking time in the step (1) is controlled to be 3.5h, the cooking time of each sample in the step (2) is respectively 20min, 30min, 40min and 50min, and other steps and parameters are the same as those in the example 1. The appearance integrity of the easily cooked red beans obtained at different cooking times was compared with the acceptability of the rice with the mouthfeel after cooking, and the results are shown in table 2. The red bean rice with the cooking time of more than 40min is determined to be moderate in hardness. However, too long cooking time results in low apparent integrity of the dried red beans, and therefore, it is more preferable to control the cooking time within 30min to 50 min. Specifically, when the cooking time is less than 30min, the red bean is dried and cooked with rice, the taste is hard, and the red bean is more easily broken after the cooking time is more than 50min, so that the appearance integrity of the red bean is too low.
TABLE 2 influence of cooking time on easily cooked Red Bean
Example 3: influence of slow drying time in step (3) on quality of easily cooked red beans
Controlling the soaking time in the step (1) to be 3.5h, and respectively drying the pre-cooked red beans obtained in the step (2) by using saturated water vapor at 50 ℃ for 30min, 60min, 90min and 120min in the step (3) under normal pressure, wherein other steps and parameters are the same as those in the example 1. The appearance integrity of the easily cooked red beans obtained at different slow drying times was compared with the acceptability of the rice with the mouthfeel after cooking, and the results are shown in table 3. After the red bean rice is dried for 90min, the red bean rice is determined to be moderate in hardness and good in appearance integrity, so that the slow drying time is preferably controlled to be 90-120 min, the energy consumption is increased by excessively long slow drying time, and the fact that the appearance integrity of the red bean is maintained by continuously prolonging the drying time after 90min is reached is not obviously influenced. On the other hand, if the slow drying time is less than 90min, the appearance integrity of the red beans is low.
TABLE 3 influence of Slow drying time on easily cooked Red Bean
Example 4: influence of the slow drying temperature in the step (3) on the quality of the easily-cooked red beans
Controlling the soaking time in the step (1) to be 3.5h, respectively drying the pre-cooked red beans obtained in the step (2) by using saturated water vapor at 40 ℃, 50 ℃, 60 ℃ and 70 ℃ for 90min in the step (3), and the other steps and parameters are the same as those in the example 1. The appearance integrity of the easily cooked red beans obtained at different slow drying temperatures was compared with the acceptability of the rice with the mouthfeel after cooking, and the results are shown in table 4. The appearance integrity of the red beans after slow drying at 40-60 ℃, preferably 50 ℃ is determined to be better.
TABLE 4 influence of Slow drying temperature on quality of easily cooked Red Bean
Example 5: influence of quick drying time in step (3) on quality of easily cooked red beans
Controlling the soaking time in the step (1) to be 3.5h, respectively drying the slowly dried pre-cooked red beans in the step (3) by adopting microwaves within the range of 100w-900w until the moisture content is below 15 wt%, and the other steps and parameters are the same as those in the example 1. The research result shows that the larger the microwave power, the shorter the time for reducing the water content to below 15 wt%, and the better the appearance integrity and the taste acceptance of the easily cooked red bean obtained by adopting the quick microwave drying of 280w-700w after being cooked with rice, and the corresponding drying time is 3min-7min (table 5).
TABLE 5 influence of Rapid drying on the quality of Ormosia micrantha
Preparation example 1
The easily cooked red bean of the present invention can be prepared by the following method:
(1) soaking: removing impurities, broken red bean granules and diseased red bean granules in commercially available red beans, and washing with water for 3 times to obtain 500g of red beans as a raw material. Adding 3000g of water (the mass ratio of red beans to water is 1:6) at 25 ℃, soaking for 3.5h to obtain soaked red beans, and decanting off excessive water after soaking for later use.
(2) A cooking pre-cooking step: adding the red beans soaked in the step (1) into a cooking pot, cooking for 40min at the temperature of 100 ℃ under normal pressure, and draining water after cooking to obtain pre-cooked red beans;
(3) and (3) drying: placing the pre-cooked red beans in a steaming and baking oven, introducing saturated water vapor at 50 ℃ to slowly dry the pre-cooked red beans obtained in the step (2) for 90min, and then quickly drying the pre-cooked red beans by using 700w microwaves for 3min, wherein the water content of the red beans is measured to be 12 wt%, so as to obtain dry and easily cooked red beans;
(4) and (3) cooling: and (4) cooling the dried easily-cooked red beans obtained in the step (3) to room temperature at 25 ℃ to obtain easily-cooked red bean products.
After cooling, the easily cooked red bean product can be packaged.
Comparative example 1
In order to examine the quality of the red beans which were easy to ripen and obtained without two-step drying, a method similar to that of preparation example 1 was employed except that (3) the drying step: the microwave was used only for rapid drying with 700w to a moisture content of 12 wt%, and the slow drying step was not carried out.
The result shows that although the easily cooked red beans obtained by directly and quickly drying the cooked red beans by microwaves without a slow drying step can be cooked with rice, the proportion of broken red beans and obvious cracks on the red bean bodies reaches more than 60% in terms of quantity due to the rapid water loss in the early drying stage, and the higher appearance integrity of the red beans cannot be ensured.
Claims (11)
1. A preparation method of an easily cooked red bean comprises the following steps:
(1) soaking: soaking red beans serving as a raw material in water to obtain soaked red beans;
(2) a cooking pre-cooking step: cooking and pre-cooking the red beans soaked in the step (1) to obtain pre-cooked red beans;
(3) and (3) drying: slowly drying the pre-cooked red beans obtained in the step (2) by using water vapor, and then quickly drying by using microwaves to obtain dried easily cooked red beans;
(4) and (3) cooling: cooling the dried easily-cooked red beans obtained in the step (3) at the temperature of 10-30 ℃ to obtain easily-cooked red bean products;
wherein, in the step (1), the weight ratio of the red beans used as raw materials to the water is less than 1:10, and the soaking is carried out at 10-30 ℃ for 3.5-6 h;
in the step (2), the cooking precocity is carried out for 30min to 50min at the temperature of 98 ℃ to 100 ℃ and under the normal pressure;
in the step (3), the slow drying is carried out for 90min to 120min at the temperature of 40 ℃ to 60 ℃, the water vapor used for the slow drying is the water vapor with the relative humidity of 70 percent to 100 percent, and the quick drying is carried out for 3min to 7min under the microwave of 280W to 700W;
in the step (4), the cooling is performed for 10min to 40 min.
2. The method according to claim 1, wherein in the step (1), the red beans used as raw materials are: and removing impurities, broken red bean particles and diseased red bean particles.
3. The method of claim 1, wherein the weight ratio of red beans to water as a raw material for the soaking is 1 (4-8).
4. The method according to claim 1 or 2, wherein in the step (1), the red bean serving as a raw material maintains the intact appearance after the soaking.
5. The method of claim 1 or 2, wherein in step (1), excess water is decanted after said soaking.
6. The method according to claim 1 or 2, wherein in the step (1), the red beans are washed after soaking, and then the surface moisture is sucked dry.
7. The method according to claim 1 or 2, wherein in the step (2), the obtained pre-cooked red beans have a water absorption of 100 wt% to 120 wt% and an intact appearance.
8. The method according to claim 1 or 2, wherein in the step (2), after the cooking pre-ripening, the pre-ripened red beans are drained.
9. The method according to claim 1 or 2, wherein in the step (3), the slow drying is performed under normal pressure, and after the slow drying, the red bean has a moisture content of 40 wt% to 55 wt% and has a complete appearance.
10. The method as claimed in claim 1 or 2, wherein in the step (3), the water vapor used for the slow drying is saturated water vapor.
11. The method according to claim 1 or 2, wherein in the step (3), after the rapid drying, the red bean has a moisture content of less than 15 wt% and an intact appearance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410829126.XA CN105767679B (en) | 2014-12-26 | 2014-12-26 | Preparation method of easily-cooked red beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410829126.XA CN105767679B (en) | 2014-12-26 | 2014-12-26 | Preparation method of easily-cooked red beans |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105767679A CN105767679A (en) | 2016-07-20 |
| CN105767679B true CN105767679B (en) | 2020-05-08 |
Family
ID=56389457
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410829126.XA Active CN105767679B (en) | 2014-12-26 | 2014-12-26 | Preparation method of easily-cooked red beans |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105767679B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892557A (en) * | 2019-04-24 | 2019-06-18 | 长春华日食品有限公司 | A kind of preparation method of red bean grain filling |
| TWI727792B (en) * | 2020-05-11 | 2021-05-11 | 財團法人食品工業發展研究所 | Instant red beans and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087476A (en) * | 1992-12-01 | 1994-06-08 | 蔡泓 | A kind of preparation method of fast-to-cook corn-red bean-rice food |
| CN102125222A (en) * | 2010-12-23 | 2011-07-20 | 广东省农业科学院农业生物技术研究所 | Preparation method of rice flour noodles with low noodle breaking rate and quality modifying agent thereof |
-
2014
- 2014-12-26 CN CN201410829126.XA patent/CN105767679B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087476A (en) * | 1992-12-01 | 1994-06-08 | 蔡泓 | A kind of preparation method of fast-to-cook corn-red bean-rice food |
| CN102125222A (en) * | 2010-12-23 | 2011-07-20 | 广东省农业科学院农业生物技术研究所 | Preparation method of rice flour noodles with low noodle breaking rate and quality modifying agent thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105767679A (en) | 2016-07-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kutlu et al. | Impact of different microwave treatments on food texture | |
| KR101368917B1 (en) | Cereal grain production method using | |
| KR101506939B1 (en) | Producing method of pork cultet type soybean processed foods | |
| CN104621485B (en) | It is a kind of to be boiled altogether with ripe black soya bean preprocess method with rice | |
| US20020136811A1 (en) | Process for the production of reconstitutable bean products | |
| CN104738439A (en) | Technology for processing mung bean cooked with rice | |
| CN108244498A (en) | Ripe coarse food grain bread basket of speed and preparation method thereof | |
| CN101658291B (en) | Preparation method of mushroom chip | |
| US1859279A (en) | Manufacture of precooked legume food products | |
| CN105767679B (en) | Preparation method of easily-cooked red beans | |
| KR101927990B1 (en) | Hamd-made sauce made of potato and marine product and manufacturing method of the same | |
| CN104041865B (en) | Preparation method of a kind of crisp Chinese chestnut benevolence and products thereof | |
| KR20180066727A (en) | Method for manufacturing of bugak and the bugak manufactured thereby | |
| CN101623084B (en) | Preparation method of mushroom crisp | |
| WO2000004786A1 (en) | Improved quick-cook dehydrated vegetables | |
| KR20220000305A (en) | Manufacturing method of Bugak | |
| KR20150092071A (en) | Vegetable Cereals and Method for Making the Same | |
| CN104855824A (en) | Making method of instant cornflakes | |
| KR20200065728A (en) | Manufacturing method of chestnut fried rice and chestnut fried rice thereby | |
| KR101201540B1 (en) | Instant puffed brown rice snack and manufacturing method thereof | |
| CN102293386A (en) | Method for processing sweet potato puffed food | |
| KR20140120622A (en) | Process for manufacturing kimchi-boogak using fermented glutinous rice paste | |
| CN107950948A (en) | A kind of preparation method of functional potato powder | |
| EP3632218B1 (en) | Method for obtaining a raw seed with a reduced cooking time | |
| CN106923179B (en) | Preparation method of quick-frozen noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |