CN1066763A

CN1066763A - The technological method for processing of rapid cooked bean

Info

Publication number: CN1066763A
Application number: CN92106260A
Authority: CN
Inventors: 赵经
Original assignee: Individual
Current assignee: Individual
Priority date: 1992-06-20
Filing date: 1992-06-20
Publication date: 1992-12-09

Abstract

The present invention is a kind of processing method of rapid cooked bean, and it is that the beans impurity elimination is cleaned, and puts into the boiling water digestion, ceases fire again, soaks with former soup juice, makes the beans water content reach 40%.Soak back drop water purification, steam in the dress still, after the steaming beans is delivered in the drying machine, 60 ℃ dry down, beans included moisture be adjusted to below 8%.This rapid cooked bean has the inner wrapping of mixed materials such as can forming varied and colorful beans meal, beans congee, fast ripe sugaring beans soup, can make client with using with purchasing, each material is once purchased complete, and main is that boiling is easy to process, can meet consumer's not only economy but also psychological easily requirement like this.Also be convenient to simultaneously retail and transportation storage.

Description

The technological method for processing of rapid cooked bean

The present invention relates to the technological method for processing of a kind of method for making of food, particularly a kind of rapid cooked bean.

The present all dark delicious and clear heat popular to people of cake, red bean or sword bean rice, beans congee, beans filling and red bean soup such as the red bean cake poison of dispelling, the invigorant of swelling diuretic.The beans that the present invention is used comprise red bean, small green bean, and white small bean and cowpea also comprise the food grains other than rice and wheat beans that the harder and difficult steamings of quality such as sword bean and Peas cook simultaneously.

The boilings of these beans processing not only needs long time, and at it and rice, batches such as millet or corn quarrel and sorghum rice boiling together add man-hour, all will be longer than other batchings greatly because beans is steamed the needed time that cooks.So can not boil with ripe together with other batches.Have only first boiling beans, add other batches such as rice when waiting beans will be ripe mashed again.Food such as boiling or processing bean rice just needs for a long time like this, and operates pretty troublesome.

The purpose of this invention is to provide a kind of rapid cooked bean that produces by the system of giving, shorten the time of processing such as beans cake, beans meal and beans soup greatly and operation is simplified beans.Thereby make beans energy and its batch, as rice, millet, corn quarrel, sorghum rice etc., boiling simultaneously, simultaneously ripe mashed.Moreover, because rapid cooked bean can be simultaneously ripe mashed with the rice that cooperates etc., the just mixing inner wrapping sale that various rapid cooked beans and various batch can be prepared varied beans meal raw material in proportion.

The present invention adopts such method to realize: the technological method for processing of rapid cooked bean is that the beans impurity elimination is cleaned; put into the boiling water digestion then 3-5 minute; cease fire again, soaked 10-100 minute, make the beans water content reach 40% or reach beans and be to satisfy and close state with 100 ℃ former soup juice.Short time changes the purpose that the former soup of long period soaks after boiling and boiling over to two.The one, the immersion of eliminating beans is germinateed active, keeps the quality of beans to guarantee when soaking beans endoplasm that biological the variation do not taken place, and the 2nd, keep distinctive pigment of beans and local flavor, in order to avoid in the beans soup that runs off, cause damage.

Beans is wanted the drop water purification after soaking, and installs to steam in still or the food steamer, steams 5-30 minute under 100 ℃ of temperature. after cooking beans is delivered in the drying machine, and dry under 60-75 ℃, water content in the beans is adjusted to below 8%.Rapid cooked bean is just processed and is over like this.

Rapid cooked bean can steam in 10-15 minute and cook, therefore, rapid cooked bean fully can with various rice class grain boilings simultaneously, simultaneously ripe mashed.Purpose easily when having reached joint.If processing beans cake, beans filling or beans soup can be saved a large amount of time too.

The rapid cooked bean that the present invention makes has the inner wrapping of mixed materials such as can forming varied and colorful beans meal, beans congee, fast ripe sugaring beans soup, can make client with using with choosing, each material is once purchased complete, do not remain raw food again and cause long term storage, main is that boiling is easy to process, and what can meet the consumer like this is the psychological easily again requirement of economy.Also be convenient to simultaneously retail and transportation storage.

Below specific embodiments of the invention are done with further instruction.

Embodiment 1:

Get small green bean 500 gram, sift out the flat broken or beans eaten into, eluriate then, put into 1 liter of boiling water and boiled 4-5 minute.Cease fire subsequently, in 100 ℃ of beans soup, soaked 20 minutes.Make the beans water content reach 40-45% or reach to satisfy and close state.Soaked beans drop water purification, threading steam in the still or steam 10 minutes in the food steamer.Its ripe soft and mashed, beans clothing is not split.Last dry in 60-70 ℃ drying machine, small green bean institute water content is adjusted to below 8%.Fast ripe small green bean promptly machines.

Embodiment 2:

Get 500 gram red bean impurity eliminations and clean, put into 1 liter of boiling water and boiled 3-5 minute, cease fire then and in 100 ℃ former beans soup, soaked 10 minutes; make the red bean water content reach 40%, soak back drop water purification, promptly pack into to steam in still or the food steamer and steamed 6 minutes; make it ripe soft and mashed, the beans clothing does not split.Last dry in 60 ℃ drying machine, the moisture of red bean is adjusted to below 8%.Fast ripe red bean promptly machines.

Embodiment 3:

Get sword bean grain or pea grain 500 grams; after impurity elimination is cleaned; put into 1.5 liters of boiling water boilings 12 minutes; naturally cooling then; beans was soaked 80-100 minute in former beans soup; make the beans water content reach 40% or bubble to the full state that closes. the beans drop water purification that infusion is good, pack into and steam in still or the food steamer under 100 ℃ of temperature, degree of steaming 25-30 minute.Make it ripe soft and not mashed.Last dry in 60-75 ℃ drying machine.Moisture in the beans is adjusted to below 8%.Fast ripe sword bean or pea promptly machine.

Claims

1, a kind of manufacturing technique method of rapid cooked bean; it is characterized in that: be that the beans impurity elimination is cleaned, put into the boiling water digestion then 3-5 minute, cease fire again; former soup juice with 100 ℃ soaked 10-100 minute; make the beans water content reach 40% or reach beans and be the full state that closes, beans is wanted the drop water purification after soaking, and installs in steaming still or the food steamer; under 100 ℃ of temperature, steam 5-30 minute; after cooking beans is delivered in the drying machine, dry under 60-75 ℃, water content in the beans is adjusted to below 8%.

2, by the technological method for processing of the described rapid cooked bean of claim 1, it is characterized in that: rapid cooked bean can be roughly the same ripe in mashed with rice.

3, by the technological method for processing of the described rapid cooked bean of claim 1, it is characterized in that: rapid cooked bean can mix packing with other rice.