CN106923194A - A kind of dry manufacture craft of fresh kidney beans - Google Patents
A kind of dry manufacture craft of fresh kidney beans Download PDFInfo
- Publication number
- CN106923194A CN106923194A CN201710190778.7A CN201710190778A CN106923194A CN 106923194 A CN106923194 A CN 106923194A CN 201710190778 A CN201710190778 A CN 201710190778A CN 106923194 A CN106923194 A CN 106923194A
- Authority
- CN
- China
- Prior art keywords
- carob
- kidney beans
- fresh kidney
- dry
- time
- 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
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 42
- 235000021332 kidney beans Nutrition 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 240000008886 Ceratonia siliqua Species 0.000 claims abstract description 27
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 206010033546 Pallor Diseases 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 230000008901 benefit Effects 0.000 claims abstract description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims description 19
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 15
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 15
- 241001330002 Bambuseae Species 0.000 claims description 15
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 15
- 239000011425 bamboo Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 244000013123 dwarf bean Species 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 101100491335 Caenorhabditis elegans mat-2 gene Proteins 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 125000000837 carbohydrate group Chemical group 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to the manufacture craft that a kind of fresh kidney beans are done, completed by the steps：(1) carob is chosen as raw material；(2) impurity such as silt on carob are washed away with running water；(3) carob is poured into blanching in boiling water；(4) carob after blanching is cooled down；(5) carob is dried using mushroom stove；(6) will dry fresh kidney beans it is dry and cold but after；(7) by fresh kidney beans it is dry in the undesirable removal of some outward appearances, arrange bunchy, with the film packaging for meeting food sanitation standard, sealing, or with being vacuum-packed.The beneficial effects of the invention are as follows：The dry delicious flavour of fresh kidney beans for obtaining, instant is readily transported, it is easy to long-term to preserve, and improves economic benefit.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of dry manufacture craft of fresh kidney beans.
Background technology
The dry primary raw material adopted in process of existing fresh kidney beans is flour, this simple beans gone out with flour processing
Beam has the following disadvantages：One is, because flour is carbohydrate, to be easily converted to fat, is unfavorable for that people's is healthy；
Two is easily aging product, not only influences mouthfeel, and influences digesting and assimilating for nutritional ingredient, and the shelf-life is short；Three is albumen
Matter content is low.
The content of the invention
In sum, to solve the defect that prior art is present, the technical problems to be solved by the invention are to provide one kind
The dry manufacture craft of fresh kidney beans.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：The dry manufacture craft of a kind of fresh kidney beans, by following step
It is rapid to complete：
(1) carob is chosen as raw material；
(2) carob same day harvesting, same day processing washes away the impurity such as silt on carob with running water；
(3) it is placed in pot with the water equivalent to 8 times of carob weight, heats boiled, 25 grams of foods is added in every 200 kilograms of water
Protect green with sodium bicarbonate, carob is poured into blanching in boiling water, carob is submerged, stir for several times, it is heated
It is even, it is thoroughly well cooked but not mushy；
(4) spread out the carob after blanching is rapid on bamboo sieve, take advantage of body it is soft when manage it is direct-cooled but；
(5) carob is dried using mushroom stove, carob drying point is carried out for 3 times, the 1st time, by the beans after cooling
Angle connects bamboo sieve and is put into baking stove rapidly, and thickness is that every square metre of bamboo sieve puts 6.5 kilograms of fresh kidney beans, and temperature is 90-98 DEG C, and the time is 40-
50 minutes；2nd drying thickness is that every square metre of bamboo sieve puts 13 kilograms of fresh kidney beans, and temperature is 90-98 DEG C, and the time is 30 minutes；3rd
Secondary drying, thickness is identical with the 2nd time, and temperature is 70-80 DEG C, and untill drying, the time is generally 3 hours or so；Adjacent two
Secondary drying interval time is 1-2 hours, and firepower is uniform in drying course, and stirs levels bamboo sieve 1-2 times, it is heated
Uniformly, the Drying rate of fresh kidney beans is about 10：1；
(6) will dry fresh kidney beans it is dry and cold but after, heap is in heaps, with film cover 3-5 days, make each several part water content equilibrium；
(7) the undesirable removal of some outward appearances during fresh kidney beans are done, arranges bunchy, with the film bag for meeting food sanitation standard
Dress, sealing, or be vacuum-packed.
On the basis of above-mentioned technical proposal, the present invention can also do improvement further below：
Further, the carob of white pod kind is chosen in step (1) as processing raw material.
Further, it is 3 minutes that carob pours into blanching treatment time in boiling water in step (3).
Further, require to have distributed hot gas in 30 seconds in step (4).
The beneficial effects of the invention are as follows：The dry delicious flavour of fresh kidney beans for obtaining, instant is readily transported, it is easy to long-term to protect
Deposit, improve economic benefit.
Specific embodiment
Principle of the invention and feature are described below in conjunction with specific implementation, example is served only for explaining this hair
It is bright, it is not intended to limit the scope of the present invention.
(1) Fruit variety selects carob, by the blue or green pod of green bean color point, white pod and the type of red pod 3.Blue or green pod kind green bean is thin
Long, dark green, color is blackish green after processing；White pod kind green bean is loose, light green or green white, and color is dark green after processing；Red pod kind pod
Aubergine, compared with tubbiness, is unsuitable for processing.Color is most attractive in appearance after being processed with white pod kind, therefore selects white pod kind as processing raw material.
(2) raw material selection, treatment selection same day harvesting, pod color are light green, and pod is long, straight, well-balanced, and non-whitening softens, and seed is not
The fresh and tender fresh kidney beans for appearing.The hybrids such as removal disease pest disease, blue or green pod, red pod, make color uniformity, spread stacking out, in order to avoid heating.With
Running water washes away the impurity such as the silt on raw material.The same day harvests, same day processing.
(3) with the water equivalent to 8 times of fresh kidney beans weight, (processing water should meet the mark of common drinking water to each blanching of blanching
It is accurate), it is placed in pot, heating is boiled, adds 25 grams of sodium bicarbonate(edible)s to protect in every 200 kilograms of water green, and fresh fresh kidney beans are poured into boiling
Blanching in water, makes fresh kidney beans submerge, and stirs for several times, is heated evenly it, thoroughly well cooked but not mushy, and the time is generally 3 minutes, often
50 kilograms of fresh kidney beans of blanching add sodium bicarbonate(edible) once.
(4) cooling is spread out on bamboo sieve by the fresh kidney beans after blanching are rapid, take advantage of body it is soft when manage it is direct-cooled but.It is required that being distributed in 30 seconds
Complete hot gas.Conditional ground can horizontal direction add and blow a cold wind over, accelerate cooling.
(5) drying is dried using mushroom stove.Fresh kidney beans drying point is carried out for 3 times, the 1st time, the fresh kidney beans after cooling is connected into bamboo
Sieve is rapid to be put into baking stove, and thickness is that every square metre of bamboo sieve puts 6.5 kilograms of fresh kidney beans, and temperature is 90-98 DEG C, and the time is 40-50 minutes；
2nd drying thickness is that every square metre of bamboo sieve puts 13 kilograms of fresh kidney beans, and temperature is 90-98 DEG C, and the time is 30 minutes；3rd drying,
Thickness is identical with the 2nd time, and temperature is 70-80 DEG C, and untill drying, the time is generally 3 hours or so.Twice dry house every when
Between be 1-2 hour, firepower is uniform in drying course, and stir levels bamboo sieve 1-2 times, is heated evenly it, fresh kidney beans
Drying rate is about 10：1.
(6) fresh kidney beans that will be dried that ease back it is dry and cold but after, heap is in heaps, is covered with film, makes each several part water content balanced, the time
It is general 3-5 days or so.
(7) packaging by fresh kidney beans it is dry in the undesirable removal of some outward appearances, bunchy is arranged, with meeting the thin of food sanitation standard
Film pack, sealing, or be vacuum-packed.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all it is of the invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (4)
1. the manufacture craft that a kind of fresh kidney beans are done, it is characterised in that completed by the steps：
(1) carob is chosen as raw material；
(2) carob same day harvesting, same day processing washes away the impurity such as silt on carob with running water；
(3) it is placed in pot with the water equivalent to 8 times of carob weight, heats boiled, 25 grams edible small is added in every 200 kilograms of water
Soda protects green, and carob is poured into blanching in boiling water, carob is submerged, and stirs for several times, is heated evenly it, ripe
Without rotten；
(4) spread out the carob after blanching is rapid on bamboo sieve, take advantage of body it is soft when manage it is direct-cooled but；
(5) carob is dried using mushroom stove, carob drying point is carried out for 3 times, the 1st time, and the fresh kidney beans after cooling are connected
Bamboo sieve is rapid to be put into baking stove, and thickness is that every square metre of bamboo sieve puts 6.5 kilograms of fresh kidney beans, and temperature is 90-98 DEG C, and the time is 40-50 points
Clock；2nd drying thickness is that every square metre of bamboo sieve puts 13 kilograms of fresh kidney beans, and temperature is 90-98 DEG C, and the time is 30 minutes；3rd baking
Dry, thickness is identical with the 2nd time, and temperature is 70-80 DEG C, and untill drying, the time is generally 3 hours or so；It is adjacent to dry twice
Dry interval time is 1-2 hours, and firepower is uniform in drying course, and stirs levels bamboo sieve 1-2 times, it is heated
Even, the Drying rate of fresh kidney beans is about 10：1；
(6) will dry fresh kidney beans it is dry and cold but after, heap is in heaps, with film cover 3-5 days, make each several part water content equilibrium；
(7) by fresh kidney beans it is dry in the undesirable removal of some outward appearances, arrange bunchy, with the film packaging for meeting food sanitation standard,
Sealing, or be vacuum-packed.
2. the manufacture craft that fresh kidney beans according to claim 1 are done, it is characterised in that the length of white pod kind is chosen in step (1)
Fresh kidney beans are used as processing raw material.
3. the manufacture craft that fresh kidney beans according to claim 1 are done, it is characterised in that carob pours into boiling water in step (3)
Middle blanching treatment time is 3 minutes.
4. the manufacture craft that fresh kidney beans according to claim 1 are done, it is characterised in that require to be distributed in 30 seconds in step (4)
Complete hot gas.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710190778.7A CN106923194A (en) | 2017-03-28 | 2017-03-28 | A kind of dry manufacture craft of fresh kidney beans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710190778.7A CN106923194A (en) | 2017-03-28 | 2017-03-28 | A kind of dry manufacture craft of fresh kidney beans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106923194A true CN106923194A (en) | 2017-07-07 |
Family
ID=59425186
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710190778.7A Pending CN106923194A (en) | 2017-03-28 | 2017-03-28 | A kind of dry manufacture craft of fresh kidney beans |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106923194A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736588A (en) * | 2017-11-24 | 2018-02-27 | 桂林浩新科技服务有限公司 | A kind of dry manufacture craft of fresh kidney beans |
-
2017
- 2017-03-28 CN CN201710190778.7A patent/CN106923194A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 李林等: "豇豆干品的简易加工技术", 《蔬菜》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736588A (en) * | 2017-11-24 | 2018-02-27 | 桂林浩新科技服务有限公司 | A kind of dry manufacture craft of fresh kidney beans |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170707 |
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| WD01 | Invention patent application deemed withdrawn after publication |