CN109907241A - A kind of wet preparation method for boiling semen viciae fabae - Google Patents
A kind of wet preparation method for boiling semen viciae fabae Download PDFInfo
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- CN109907241A CN109907241A CN201810667434.5A CN201810667434A CN109907241A CN 109907241 A CN109907241 A CN 109907241A CN 201810667434 A CN201810667434 A CN 201810667434A CN 109907241 A CN109907241 A CN 109907241A
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Abstract
The invention discloses a kind of wet preparation methods for boiling semen viciae fabae, belong to food processing field.It the following steps are included: immersion, broken skin, halogen boil, stewing system and spice.It solves the problems, such as that existing boiling semen viciae fabae taste is single, tasty poor, have the advantages that mouthfeel it is soft it is glutinous, broad bean seed coat is soft, flavour is mellow, rattan green pepper flavor is prominent, and retrogradation degree is low during long-term preservation.
Description
Technical field
The invention belongs to food processing fields, specifically, being related to a kind of wet preparation method for boiling semen viciae fabae.
Background technique
Semen viciae fabae is rich in protein, starch, and fat content is low, is a kind of food of great nutritive value.China has long
Semen viciae fabae eat history, the cooking technologies such as fresh broad bean boiled, fried, frying can prepare the dish of delicious flavour, and with
The development of food industry, semen viciae fabae is through frying or strange taste semen viciae fabae, the lima bean wrapping up in clothing and come become snack food in the market one
Staple product category, they mainly make it show unique mouthfeel and flavor by way of peeling, frying, such as disclose
Number be CN101779773A (a kind of title are as follows: processing method of semen viciae fabae), a kind of CN103070358B (title are as follows: fried broad bean
Production method), CN106579234A (title are as follows: the processing method of instant semen viciae fabae food) and CN105851887A (title
Are as follows: a kind of extruding semen viciae fabae and its processing method) patent text disclosed in technical solution.But with people's eating habit
Change, people are increasingly prone to edible non-fried product, and semen viciae fabae boiling is processed, and are a kind of important ways of the new category exploitation of semen viciae fabae
Diameter.
Beans flavored with aniseed can be cooked with fresh semen viciae fabae or dried broad bean, it is general through " immersion-intense fire cooks-lower auxiliary material-text
Fiery cooking-taking-up " is made, but semen viciae fabae taste made of this technique is single, tasty poor, be especially difficult to inside semen viciae fabae into
Taste, exist kind of skin it is really up to the mark caused by mouthfeel it is bad, and the shortcomings that easily bring back to life in long-term storage.
Summary of the invention
1, it to solve the problems, such as
Single, the tasty poor problem for existing boiling semen viciae fabae taste, the present invention provide a kind of wet preparation for boiling semen viciae fabae
Semen viciae fabae obtained by method have the advantages that mouthfeel it is soft it is glutinous, broad bean seed coat is soft, flavour is mellow, rattan green pepper flavor is prominent, and
Retrogradation degree is low during long-term preservation.
2, technical solution
To solve the above problems, the present invention adopts the following technical scheme that.
A kind of wet preparation method for boiling semen viciae fabae, comprising the following steps: immersion, broken skin, halogen boil, boil in a covered pot over a slow fire system and spice.
The wet preparation method for boiling semen viciae fabae, comprising the following steps:
Step 1: impregnating: semen viciae fabae is impregnated 12~18h at room temperature；
Step 2: broken skin: being scratched the surface kind skin of soaking semen viciae fabae with designated port machine；
Step 3: halogen boils: the semen viciae fabae of broken skin processing being added in brine after boiling, guarantee temperature in 90~100 DEG C of ranges
5~15min of interior cooking；
Step 4: stewing system: it is flame-out, semen viciae fabae and draining are taken out after boiling in a covered pot over a slow fire 1~4h of system；
Step 5: spice: the semen viciae fabae handled through step 4 is mixed evenly in proportion with seasoning.
Further, emulsifier is added in the brine of step 3.
Further, in step 4, during stewing system of stopping working, when brine temperature is down to 60~80 DEG C, fiber is added
Plain enzyme and stirring evenly continues stewing system.
Further, the semen viciae fabae after draining is carried out after 0~30min of baking again 60~90 DEG C under the conditions of in step 4
Spice processing.
Further, in step 1,500~1000 parts of semen viciae fabaes is added by weight, in every 2000 parts of water and are impregnated.
Further, the brine in step 3 by weight, includes 3000 parts of water, octagonal 1~3 part, 2~4 parts of cassia bark, fourth
Fragrant 1~3 part, 2~4 parts of fennel fruit, 1~3 part of Radix Glycyrrhizae, 3~6 parts of pericarpium zanthoxyli schinifolii, 40~90 parts of white granulated sugar, 10~30 parts of edible salt, cream
0~30 part of shape essence.
Further, by weight, 3~8 parts of emulsifiers are added in every 1000 parts of brine, and the emulsifier is molecule steaming
Evaporate glycerin monostearate, diacetyl tartaric acid monodiglyceride or maltitol.
Further, by weight, 0.3~3 part of cellulase of addition in every 1000 parts of brine, and the cellulase
Effective temperature scope is 40~80 DEG C, and effective pH range is 3.0~7.0.
Further, further include Step 6: packaging and sterilization: the semen viciae fabae after spice be vacuum-packed with aluminium foil bag,
And 12~30min is sterilized under the conditions of 105~121 DEG C.
3, beneficial effect
Compared with the prior art, the invention has the benefit that
(1) present invention is more easily tasty with the semen viciae fabae of designated port by impregnating, and boils the stewing cooperation with spice by brine,
So that semen viciae fabae layering obtained is tasty, there is stereovision, flavour is mellow, and mouthfeel is also more soft glutinous；
(2) compared with prior art, the present invention is impregnated in room temperature condition, without other substances are added again, because without making
The problem of darkening at semen viciae fabae in soaking process；In addition, finished product cooperates aluminium foil bag to be vacuum-packed again, help avoid
Photooxidation and change colour, therefore addition antioxidant is not needed in entire production process；
(3) present invention realizes the tasty of semen viciae fabae by cooking and stopping working to boil in a covered pot over a slow fire to prepare to close, while enhancing tasty effect,
It is too long and lead to content leaks to help avoid semen viciae fabae brew time；
(4) by impregnating the semen viciae fabae with designated port, emulsifier is easier to enter, the emulsifier that the present invention is added during halogen boils
From designated port and kind skin well into semen viciae fabae, play the role of resisting starch ageing；
(5) temperature and pH value of the present invention during stewing processed help to ensure that the activity of cellulase, improve reaction effect
Rate reduces energy consumption and equipment investment；
(6) molecular distillation glycerin monostearate, diacetyl tartaric acid monodiglyceride and the maltose in the present invention
Alcohol can form insoluble complex with amylose, can prevent from tying again after starch is cold with protein and Starch formation complex compound
Crystalline substance prevents age of starch from bringing back to life；
(7) present invention is by boiling and boil in a covered pot over a slow fire link processed in halogen and spice link is seasoned, divide two layers it is tasty, it is obtained
Semen viciae fabae product sweet tea is salty properly, flavour is mellow；
(8) present invention is reasonably combined to spice, seasoning, essence progress by designing reasonable technological parameter, can
Change as needed and boil and boil in a covered pot over a slow fire the type and proportion of seasoning in link processed and spice link in halogen, a flavour is prepared
Mellow, flavor is outstanding wet to boil semen viciae fabae.
Specific embodiment
The present invention is further described below combined with specific embodiments below.
Embodiment 1
A kind of wet preparation method for boiling semen viciae fabae, comprising the following steps:
Step 1: impregnating: being put into 2000 parts of water in fermentation vat, pour into 600 parts of semen viciae fabae, and impregnate at room temperature
16h, the abundant swelling of semen viciae fabae but does not rupture；
Step 2: broken skin: soaked semen viciae fabae being carried out designated port using designated port machine；
Step 3: halogen boils: weighing spice bag, to be put into small fire in 3000 parts of water slightly boiled (such as under the conditions of 90~100 DEG C)
Cook 1h, wherein spice bag contains octagonal 1 part, 2 parts of cassia bark, 1 part of cloves, 2 parts of fennel fruit, 1 part of Radix Glycyrrhizae, 6 parts of pericarpium zanthoxyli schinifolii；Then
Be added 50 parts of white granulated sugar, 20 parts of edible salt, 15 parts of paste essence stir evenly, be put into and pull a mouthful semen viciae fabae, 90~100 after boiling
10min is cooked within the scope of DEG C；
Step 4: stewing system: flame-out stewing system to 3h terminates, and takes out draining 10min；
Step 5: spice: the semen viciae fabae that step 4 is prepared is uniformly mixed with rattan green pepper taste essence；
Step 6: packaging and sterilization: the semen viciae fabae after spice being vacuum-packed with aluminium foil bag, and under the conditions of 105 DEG C
Sterilize 30min.
The proportion and soaking time of semen viciae fabae and water when the present embodiment step 1 is impregnated, according to semen viciae fabae own situation and institute
Swelling degree to be achieved and slightly fluctuate, be added in preferably every 2000 parts of water 500~1000 parts of semen viciae fabaes (such as 500 parts,
700 parts, 800 parts, 900 parts, 1000 parts), it impregnates 12~18h (such as 12h, 13h, 14h, 15h, 16h, 17h, 18h).
The preparation process of beans flavored with aniseed in the prior art is a kind of traditional-handwork manufacture craft, in boiling process taste compared with
It is difficult to get access, aging retrogradation is easy when it is harder to plant skin, and placing for a long time.
(such as preparation process of beans flavored with aniseed) compared with the existing technology, the present embodiment is from changing semen viciae fabae oneself state and change
Two aspects of tasty mode are set about to improve the tasty effect of semen viciae fabae and mouthfeel, specific as follows:
(1) the designated port broken skin in this programme destroys broad bean seed coat to the obstruction of brine etc.；
(2) relatively soft by the semen viciae fabae impregnated, semen viciae fabae mouthfeel obtained is more soft glutinous, and brine is easier to immerse inside semen viciae fabae；
(3) too long with the semen viciae fabae brew time of designated port by impregnating, semen viciae fabae content leaks are easily caused, semen viciae fabae is destroyed
Integrality, and this programme combine halogen boil and boil in a covered pot over a slow fire system realize semen viciae fabae it is tasty, greatly shorten the time that halogen boils, enhance it is tasty
While effect, it helps avoid semen viciae fabae brew time too long and lead to content leaks；
(4) this programme boils the stewing cooperation with spice by brine, so that semen viciae fabae obtained layering is tasty, i.e., it is logical inside semen viciae fabae
It is tasty to cross brine, it is tasty by spice outside semen viciae fabae thus tasty with stereovision, and flavour is mellow；
(5) for the moisture content of draining treated semen viciae fabae about in 65~70%, 65~70% moisture reservation makes semen viciae fabae
Kind skin mouthfeel is softer, makes the reduction of semen viciae fabae system concentration, starch molecule crosslinking winding and polymerize orderly chance reduction, so as to improve
Retrogradation degree.
Embodiment 2
A kind of wet preparation method for boiling semen viciae fabae, comprising the following steps:
Step 1: impregnating: being put into 2000 parts of water in fermentation vat, pour into 500 parts of semen viciae fabae, and impregnate at room temperature
13h makes its abundant swelling but does not rupture；
Step 2: broken skin: soaked semen viciae fabae being carried out designated port using designated port machine；
Step 3: halogen boils: weighing spice bag, to be put into small fire in 3000 parts of water slightly boiled (such as under the conditions of 90~100 DEG C)
Cook 1.5h, wherein spice bag contains octagonal 2 parts, 3 parts of cassia bark, 1 part of cloves, 3 parts of fennel fruit, 2 parts of Radix Glycyrrhizae, 4 parts of pericarpium zanthoxyli schinifolii；So
Afterwards be added 40 parts of white granulated sugar, 10 parts of edible salt, 5 parts of paste essence, 18 parts of molecular distillation glycerin monostearate stir evenly, put
Enter and pull a mouthful semen viciae fabae, cooks 15min under the conditions of after boiling within the scope of 90~100 DEG C；
Step 4: stewing system: flame-out stewing system is added 5 parts by the limited public affairs of Ningxia Xia Sheng industry group when temperature is down to 80 DEG C
Take charge of the cellulase CEL-1 (effective temperature scope of the enzyme is 40~80 DEG C, and effective pH range is 3.0~7.0) of production, stirring
Continuing stewing make to 2h after uniformly terminates, and takes out draining 20min；Semen viciae fabae after draining is put in oven and is toasted under the conditions of 70 DEG C
30min is maintained at its final moisture between 56~62%, and through quality inspection after the present embodiment baking, average moisture is maintained at 62%；
Step 5: spice: the semen viciae fabae of step 4 preparation and rattan green pepper taste essence and flavoring for mixture is uniform；
Step 6: packaging and sterilization: the semen viciae fabae after spice being vacuum-packed with aluminium foil bag, and under the conditions of 121 DEG C
Sterilize 15min；
The present embodiment is relative to the remarkable result of embodiment 1: temperature and pH value during stewing processed help to protect
The activity of cellulase is demonstrate,proved, reaction efficiency is improved, energy consumption and equipment investment is reduced, specifically, in 80 DEG C of addition celluloses
Enzyme is not required to additionally increase equipment and power consumption, and effectively improves the mouthfeel of kind of skin；Emulsifier is added during halogen boils, and is had
Effect improves the retrogradation situation of starch, it is emphasized that emulsifier is easier to enter, brine by impregnating the semen viciae fabae with designated port
In less amount of emulsifier can penetrate into semen viciae fabae, with realize softening resisting starch ageing purpose.
To sum up, it is prepared that the wet semen viciae fabae rattan green pepper flavor that boils is pure and fresh obvious, and flavour is good, and kind skin is not soft through this embodiment
Shell sense, retrogradation degree less add emulsifier and have clear improvement.
Embodiment 3
A kind of wet preparation method for boiling semen viciae fabae, comprising the following steps:
Step 1: impregnating: being put into 2000 parts of water in fermentation vat, pour into 1000 parts of semen viciae fabae, and soak at room temperature
18h is steeped, makes its abundant swelling but does not rupture；
Step 2: broken skin: soaked semen viciae fabae being carried out designated port using designated port machine；
Step 3: halogen boils: weighing spice bag and be put into 3000 parts of water and cook 1h under the conditions of slightly boiled, wherein spice
Include octagonal 3 parts, 4 parts of cassia bark, 3 parts of cloves, 4 parts of fennel fruit, 3 parts of Radix Glycyrrhizae, 6 parts of pericarpium zanthoxyli schinifolii；Then 90 parts of white granulated sugar is added, eats
30 parts of salt, 30 parts of paste essence, 22 parts of diacetyl tartaric acid monodiglyceride stir evenly, be put into and pull a mouthful semen viciae fabae, after boiling
20min is cooked under the conditions of 90~100 DEG C；
Step 4: stewing system: flame-out stewing system (can also be known when temperature is down to 75 DEG C when specific implementation using when temperature drop
It is added at 60 DEG C, 65 DEG C or 70 DEG C, the effective temperature scope of the selection Primary Reference enzyme of the value and flame-out rear temperature drop speed),
2 parts of enzyme activity by Ningxia Sunson Industrial Group Co., Ltd.'s production are added and reach the cellulase of 7000U/g or more (for example, originally
A kind of cellulase for entitled full constituent type 7000 that embodiment is produced using the said firm, the effective temperature scope of the enzyme
It is 40~75 DEG C, effective pH range is 3.0~7.0), continuing stewing make to 1h after mixing evenly terminates, and takes out draining 10min；
Semen viciae fabae after draining is put in oven and toasts 15min under the conditions of 75 DEG C, is maintained at its final moisture between 56~62%, this
Through quality inspection after embodiment baking, average moisture is maintained at 60%；
Step 5: spice: the semen viciae fabae that step 4 is prepared is uniformly mixed with rattan green pepper taste essence；
Step 6: packaging and sterilization: the semen viciae fabae after spice being vacuum-packed with aluminium foil bag, and under the conditions of 118 DEG C
Sterilize 20min.
In the present embodiment, in 75 DEG C of addition cellulases, it is not required to additionally increase equipment and power consumption, and effectively improve kind
The mouthfeel of skin；Emulsifier is added during halogen boils, and effectively improves the retrogradation situation of shallow lakeization.In addition, the present embodiment passes through halogen
It boils, stewing link processed assigns semen viciae fabae body note and whole flavour, flavour when by spice imparting semen viciae fabae head perfume (or spice) and entrance.By this reality
Apply that the wet semen viciae fabae rattan green pepper flavor that boils that example is prepared is pure and fresh obvious, and flavour is good, and kind skin does not have soft shell sense, and retrogradation degree less adds
Emulsifier has clear improvement.
Embodiment 4
The wet preparation method for boiling semen viciae fabae in the present embodiment is carried out according to the step in embodiment 2, the difference is that:
The additive amount of the cellulase CEL-1 of Ningxia Sunson Industrial Group Co., Ltd.'s production is respectively according to 1 part, 3 parts, 5 parts, 7 parts, 9
Part addition, obtains result as shown in the table:
1 cellulase of table is to the wet influence for boiling semen viciae fabae quality
In comparison, when the additive amount of cellulase is 5 parts, the mouthfeel of kind of skin is effectively improved, because
This, the effect that 5 parts of cellulase CEL-1 are added in every 3000 parts of brine is preferable.
Embodiment 5
The wet preparation method for boiling semen viciae fabae in the present embodiment is carried out according to the step in embodiment 2, the difference is that:
The additive amount of molecular distillation glycerin monostearate according to 6 parts, 8 parts, 10 parts, 12 parts, 14 parts, 16 parts, is prepared respectively
Semen viciae fabae places 60d under normal temperature conditions, obtains result as follows:
2 molecular distillation glycerin monostearate additive amount of table is to the wet influence for boiling semen viciae fabae quality
In comparison, when the additive amount of molecular distillation glycerin monostearate is 18 parts, returning for shallow lakeization is effectively improved
Therefore raw situation selects 18 parts of molecular distillation glycerin monostearates of addition in every 3000 parts of brine to be advisable.
Embodiment 6
A kind of wet preparation method for boiling semen viciae fabae is carried out according to the step in embodiment 1, the difference is that: step 5 is mixed
Expect essence and seasoning that flavor of hot class is added in link, so that a excellent flavor be made, kind skin is soft, and retrogradation degree is low
Spicy is wet to boil semen viciae fabae.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (10)
1. a kind of wet preparation method for boiling semen viciae fabae, which comprises the following steps: immersion, broken skin, halogen boil, boil in a covered pot over a slow fire system and mix
Material.
2. the wet preparation method for boiling semen viciae fabae according to claim 1, which comprises the following steps:
Step 1: impregnating: semen viciae fabae is impregnated 12~18h at room temperature；
Step 2: broken skin: being scratched the surface kind skin of soaking semen viciae fabae with designated port machine；
Step 3: halogen boils: by broken skin processing semen viciae fabae be added brine in boil after, within the scope of 90~100 DEG C cook 5~
15min；
Step 4: stewing system: it is flame-out, semen viciae fabae and draining are taken out after boiling in a covered pot over a slow fire 1~4h of system；
Step 5: spice: the semen viciae fabae handled through step 4 is mixed evenly in proportion with seasoning.
3. the wet preparation method for boiling semen viciae fabae according to claim 2, it is characterised in that: be added in the brine of step 3
Emulsifier.
4. the wet preparation method for boiling semen viciae fabae according to claim 2, it is characterised in that: in step 4, flame-out boil in a covered pot over a slow fire was made
Cheng Zhong is added cellulase and stirs evenly and continue stewing system when brine temperature is down to 60~80 DEG C.
5. the wet preparation method for boiling semen viciae fabae according to claim 2, it is characterised in that: by the silkworm after draining in step 4
Beans carry out spice processing after toasting 0~30min under the conditions of 60~90 DEG C again.
6. the wet preparation method for boiling semen viciae fabae according to claim 2, it is characterised in that: in step 1, by weight, often
500~1000 parts of semen viciae fabaes are added in 2000 parts of water to be impregnated.
7. the wet preparation method for boiling semen viciae fabae according to claim 2, it is characterised in that: the brine in step 3 is by weight
Meter includes 3000 parts of water, octagonal 1~3 part, 2~4 parts of cassia bark, 1~3 part of cloves, 2~4 parts of fennel fruit, 1~3 part of Radix Glycyrrhizae, pericarpium zanthoxyli schinifolii
3~6 parts, 40~90 parts of white granulated sugar, 10~30 parts of edible salt, 0~30 part of paste essence.
8. the wet preparation method for boiling semen viciae fabae according to claim 3, it is characterised in that: by weight, every 1000 parts of brine
3~8 parts of emulsifiers of middle addition, and the emulsifier is molecular distillation glycerin monostearate, diacetyl tartarate list diglycerol
Ester or maltitol.
9. the wet preparation method for boiling semen viciae fabae according to claim 4, it is characterised in that: by weight, every 1000 parts of brine
0.3~3 part of cellulase of middle addition, and the effective temperature scope of the cellulase is 40~80 DEG C, effective pH range is 3.0
~7.0.
10. the wet preparation method for boiling semen viciae fabae according to claim 2, it is characterised in that: further include Step 6: packing and killing
Bacterium: the semen viciae fabae after spice is vacuum-packed with aluminium foil bag, and 12~30min is sterilized under the conditions of 105~121 DEG C.
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| CN201810667434.5A CN109907241A (en) | 2018-06-26 | 2018-06-26 | A kind of wet preparation method for boiling semen viciae fabae |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115886200A (en) * | 2022-11-21 | 2023-04-04 | 青海湟水峡农业发展有限公司 | Production method of boiled broad beans |
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| CN103070358A (en) * | 2013-01-24 | 2013-05-01 | 安徽真心食品有限公司 | Production method of fried broad bean |
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| CN101011160A (en) * | 2007-01-12 | 2007-08-08 | 华南农业大学 | Aqueous solution preventing ageing of fried chestnut and application thereof |
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