CN110301594A - A kind of preparation method of spicy green soy bean pod - Google Patents
A kind of preparation method of spicy green soy bean pod Download PDFInfo
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- CN110301594A CN110301594A CN201910600304.4A CN201910600304A CN110301594A CN 110301594 A CN110301594 A CN 110301594A CN 201910600304 A CN201910600304 A CN 201910600304A CN 110301594 A CN110301594 A CN 110301594A
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- green soy
- bean pod
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- 244000068988 Glycine max Species 0.000 title claims abstract description 55
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 38
- 238000005554 pickling Methods 0.000 claims abstract description 35
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 21
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 18
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 18
- 244000203593 Piper nigrum Species 0.000 claims abstract description 18
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 18
- 235000013614 black pepper Nutrition 0.000 claims abstract description 18
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 16
- 239000000312 peanut oil Substances 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 14
- 240000007232 Illicium verum Species 0.000 claims abstract description 12
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 12
- 235000013339 cereals Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 10
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000010931 gold Substances 0.000 claims abstract description 8
- 229910052737 gold Inorganic materials 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000003860 storage Methods 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims abstract description 6
- 235000009569 green tea Nutrition 0.000 claims abstract description 6
- 235000021227 peanut soup Nutrition 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims description 36
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 208000006877 Insect Bites and Stings Diseases 0.000 claims description 6
- 206010023126 Jaundice Diseases 0.000 claims description 6
- 239000002390 adhesive tape Substances 0.000 claims description 6
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000004945 emulsification Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- -1 more preferably Substances 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 description 5
- 235000017060 Arachis glabrata Nutrition 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 description 2
- 235000018262 Arachis monticola Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 210000003462 vein Anatomy 0.000 description 2
- UUTKICFRNVKFRG-WDSKDSINSA-N (4R)-3-[oxo-[(2S)-5-oxo-2-pyrrolidinyl]methyl]-4-thiazolidinecarboxylic acid Chemical compound OC(=O)[C@@H]1CSCN1C(=O)[C@H]1NC(=O)CC1 UUTKICFRNVKFRG-WDSKDSINSA-N 0.000 description 1
- 241000024188 Andala Species 0.000 description 1
- 241001164374 Calyx Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 235000004443 Ricinus communis Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052790 beryllium Inorganic materials 0.000 description 1
- ATBAMAFKBVZNFJ-UHFFFAOYSA-N beryllium atom Chemical compound [Be] ATBAMAFKBVZNFJ-UHFFFAOYSA-N 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000007665 sagging Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/10—Rapid cooking pulses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
Abstract
The invention discloses a kind of preparation methods of spicy green soy bean pod, comprising the following steps: the selection of A raw material, the tanning of B pickling liquid, C is marinated, D single-freeze, E pack, F gold is visited, G vanning and H are put in storage.Wherein pickled material, including following component: pericarpium zanthoxyli schinifolii grain, pericarpium zanthoxyli bungeani grain, capsicum annum fasciculatum section, illiciumverum, Bai Kou, tsaoko, cassia bark, salt, black pepper grain, peanut oil and soup-stock.A small amount of green tea powder and konjaku powder is also added in the present invention in pickled material, not only can significantly extend the shelf-life of green soy bean pod, and due to the emulsification of konjaku powder, more preferably, fragrance is denseer for the green soy bean pod taste of preparation.
Description
Technical field
The present invention relates to technical field of food preparation more particularly to a kind of preparation methods of spicy green soy bean pod.
Background technique
Green soy bean is annual crops, and stem thickness is hard and has fine, soft fur, its pod makees pancake, also has fine, soft fur on pod, so
Person is green soy bean, and when fresh, beanpod peak green is verdant lovely.
Green soy bean is annual herb, 30-90 centimetres high.Stem thickness is strong, and uprightly or top closely winds shape, and how much top has rib,
It is close by the long bristle of brown.Leaf usually has 3 leaflets；Stipule width egg shape, it is tapering, it is 3-7 millimeters long, have vein, by yellow pubescence；Petiole
It is 2-20 centimetres long, scattered thin pubescence or tool rib and by long bristle when children is tender；Leaflet papery, width egg shape, subcircular or ellipticity are draped over one's shoulders
Aciculiform, one piece of basidixed is larger, 5-12 centimetres long, 2.5-8 centimetres wide, and apex is tapering or subcircular, rare obtuse, and it is convex to have a small point,
Base portion wide wedge shape or circle, the raw leaflet in side is smaller, tiltedly avette, the usual scattered rough hair or hairless below in two sides；5, the every side of lateral vein；
Stipel beryllium aciculiform is 1-2 millimeters long；Petiolule is 1.5-4 millimeters long, by the long bristle of yellowish-brown.The short few flower of raceme, long
It spends more；Total bennet is 10-35 millimeter or longer long, usually there is 5-8 stockless, tightly crowded flower, the flower of plant lower part singly give birth to sometimes or
It is born between axil in pairs；Bract lanceolar, it is 2-3 millimeters long, by strigose；Squamella lanceolar, it is 2-3 millimeters long, it is fitted perfectly
Bristle；Calyx is 4-6 millimeters long, Mi Beichang bristle or strigose, and normal drastic crack is at two lip shapes, sliver 5, lanceolar, and 2 sliver of top is normal
More than symphysis to middle part, the separation of 3 sliver of lower part is close by the long pubescence of white, Hua Zise, lavender or white, long 4.5-8 (-
10) millimeter, the vexil subcircular of falling ovate, apex dimple is simultaneously usually outer anti-, and base portion has valve handle, and ala castor shape, base portion is narrow, has valve handle
And ear, fossil fragments ramp down is oval, has short valve handle；Stamen two-body；Gynobase has underdeveloped body of gland, coat.Pod is loose, long
Circle, slightly curved, sagging, yellow green is 4-7.5 centimetres long, 8-15 millimeters wide, close to be become mildewed by isabelline；2-5, seed, ellipse,
Subsphaeroidal, oval to oblong is about 1 centimetre, and about 5-8 millimeters wide, kind skin is smooth, and pale green, Huang, brown and black etc. are various,
Different because of kind, hilum is obvious, ellipse.
The processing method of traditional green soy bean pod can make green soy bean pod product change colour, is spoiled, and the shelf-life is too short, be unfavorable for business
Change, how in process specification technical data, the freshness of green soy bean pod and bioactivity and extending is kept to guarantee the quality
Phase is a technical problem to be solved urgently.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of preparation methods of spicy green soy bean pod.
Technical scheme is as follows:
A kind of preparation method of spicy green soy bean pod, comprising the following steps:
The selection of A raw material: fine work emerald green soy bean pod is selected, jaundice, insect bite, shrivelled, damaged, simple grain green soy bean pod are chosen；
The tanning of B pickling liquid: according to formula rate, various auxiliary materials being uniformly mixed, are poured into jacketed pan, 85 DEG C of tannings 3
Hour；
C is marinated: green soy bean pod is put into pickling liquid, product enters Freezing room and stands 10-12 hours, intermediate 5-6 hours when
It is primary to wait slot (or stirring), it is desirable that groove face is smooth, and 0-5 DEG C of environment temperature；
D single-freeze: green soy bean pod is pulled out, and single-freeze is put in single-freeze disk；
E pack: with dedicated bag-in-container；Press mold sealing, sealing specification, corrugationless, without sealing loosely phenomenon, no leakage, nothing
Breakage, box surface is without dirt；Date of manufacture is printed upon sack lower right corner sealing part；
F gold is visited: packing box being placed on conveyer belt is delivered to golden spy machine and detect；
G vanning: it is cased with dedicated box；With the straight corrugationless of blue adhesive tape for sealing boxes, lower envelope 4cm, joint sealing is tight, and crack does not surpass
Cross 1.5cm；The card print date of manufacture is in the position that carton is formulated；
H storage: enter -18 DEG C of warehouse for finished product and save.
Preferably, the special box is 500g/ box；The dedicated box is 20 boxes/case or 10 boxes/case.
Preferably, in the step B, the pickling liquid, including following component: pericarpium zanthoxyli schinifolii grain, pericarpium zanthoxyli bungeani grain, towards day
Green pepper section, illiciumverum, Bai Kou, tsaoko, cassia bark, salt, black pepper grain, peanut oil and soup-stock.
Preferably, in the step B, the pickling liquid is composed of the following components in parts by weight: pericarpium zanthoxyli schinifolii grain 3-8
Part, 3-8 parts of pericarpium zanthoxyli bungeani grain, 8-12 parts of capsicum annum fasciculatum section, 1-3 parts of illiciumverum, 2-5 parts of Bai Kou, 1-3 parts of tsaoko, 0.5-2 parts of cassia bark, food
1-3 parts of salt, 6-10 parts of black pepper grain, 15-25 parts of peanut oil and 380-420 parts of soup-stock.
Preferably, in the step B, the pickling liquid is composed of the following components in parts by weight: 5 parts of pericarpium zanthoxyli schinifolii grain,
5 parts of pericarpium zanthoxyli bungeani grain, 10 parts of capsicum annum fasciculatum section, 2 parts octagonal, 3 parts of Bai Kou, 2 parts of tsaoko, 1 part of cassia bark, 2 parts of salt, 8 parts of black pepper grain,
20 parts and 400 parts of soup-stock of peanut oil.
Preferably, the length of capsicum annum fasciculatum section is 0.8cm.
Preferably, the boiling method of the pickling liquid, comprising the following steps:
Step 1: pericarpium zanthoxyli schinifolii grain, pericarpium zanthoxyli bungeani grain, cassia bark, salt, black pepper grain and peanut oil are dissolved in soup-stock, stir
It mixes uniformly, impregnates 15-25min；
Step 2: capsicum annum fasciculatum section, illiciumverum, Bai Kou, tsaoko are added in the soup-stock in step 1, continue to impregnate 30-
45min；
Step 3: crossing 40 meshes, pickling liquid can be obtained.
Preferably, in the pickling liquid, 6-10 parts of green tea powder and 2-6 parts of konjaku powder can also be added.
The invention has the beneficial effects that: the preparation method of spicy green soy bean pod of the invention, comprising the following steps: A raw material
Selection, the tanning of B pickling liquid, C is marinated, D single-freeze, E pack, F gold is visited, G vanning and H are put in storage.Wherein pickled material, including below at
Point: pericarpium zanthoxyli schinifolii grain, pericarpium zanthoxyli bungeani grain, capsicum annum fasciculatum section, illiciumverum, Bai Kou, tsaoko, cassia bark, salt, black pepper grain, peanut oil and soup-stock.
A small amount of green tea powder and konjaku powder is also added in the present invention in pickled material, not only can significantly extend the shelf-life of green soy bean pod, and
And due to the emulsification of konjaku powder, more preferably, fragrance is denseer for the green soy bean pod taste of preparation.
Specific embodiment
Embodiment 1:
A kind of preparation method of spicy green soy bean pod, comprising the following steps:
The selection of A raw material: fine work emerald green soy bean pod is selected, jaundice, insect bite, shrivelled, damaged, simple grain green soy bean pod are chosen；
The tanning of B pickling liquid: according to formula rate, various auxiliary materials being uniformly mixed, are poured into jacketed pan, 85 DEG C of tannings 3
Hour；
C is marinated: green soy bean pod being put into pickling liquid, product enters Freezing room and stands 10.5 hours, when 5.5 hours intermediate
Slot is primary, it is desirable that and groove face is smooth, and 0-5 DEG C of environment temperature；
D single-freeze: green soy bean pod is pulled out, and single-freeze is put in single-freeze disk；
E pack: with the dedicated bag-in-container of 500g/ box；Press mold sealing, sealing specification, corrugationless, without sealing loosely phenomenon,
Without leakage, no breakage, box surface is without dirt；Date of manufacture is printed upon sack lower right corner sealing part；
F gold is visited: packing box being placed on conveyer belt is delivered to golden spy machine and detect；
G vanning: it is cased with 20 boxes/case dedicated box；With the straight corrugationless of blue adhesive tape for sealing boxes, lower envelope 4cm, joint sealing is tight
Close, crack is no more than 1.5cm；The card print date of manufacture is in the position that carton is formulated；
H storage: enter -18 DEG C of warehouse for finished product and save.
In the step B, the pickling liquid is composed of the following components in parts by weight: 5 parts of pericarpium zanthoxyli schinifolii grain, pericarpium zanthoxyli bungeani
5 parts of grain, 10 parts of capsicum annum fasciculatum section, 2 parts octagonal, 3 parts of Bai Kou, 2 parts of tsaoko, 1 part of cassia bark, 2 parts of salt, black pepper grain 8 parts, peanut oil
20 parts and 400 parts of soup-stock.
The length of the capsicum annum fasciculatum section is 0.8cm.
The boiling method of the pickling liquid, comprising the following steps:
Step 1: pericarpium zanthoxyli schinifolii grain, pericarpium zanthoxyli bungeani grain, cassia bark, salt, black pepper grain and peanut oil are dissolved in soup-stock, stir
It mixes uniformly, impregnates 20min；
Step 2: capsicum annum fasciculatum section, illiciumverum, Bai Kou, tsaoko are added in the soup-stock in step 1, continue to impregnate 40min；
Step 3: crossing 40 meshes, pickling liquid can be obtained.
Embodiment 2:
A kind of preparation method of spicy green soy bean pod, comprising the following steps:
The selection of A raw material: fine work emerald green soy bean pod is selected, jaundice, insect bite, shrivelled, damaged, simple grain green soy bean pod are chosen；
The tanning of B pickling liquid: according to formula rate, various auxiliary materials being uniformly mixed, are poured into jacketed pan, 85 DEG C of tannings 3
Hour；
C is marinated: green soy bean pod being put into pickling liquid, product enters Freezing room and stands 12 hours, stirs when 5 hours intermediate
Once, it is desirable that groove face is smooth, and 0-5 DEG C of environment temperature；
D single-freeze: green soy bean pod is pulled out, and single-freeze is put in single-freeze disk；
E pack: with the dedicated bag-in-container of 500g/ box；Press mold sealing, sealing specification, corrugationless, without sealing loosely phenomenon,
Without leakage, no breakage, box surface is without dirt；Date of manufacture is printed upon sack lower right corner sealing part；
F gold is visited: packing box being placed on conveyer belt is delivered to golden spy machine and detect；
G vanning: it is cased with 10 boxes/case dedicated box；With the straight corrugationless of blue adhesive tape for sealing boxes, lower envelope 4cm, joint sealing is tight
Close, crack is no more than 1.5cm；The card print date of manufacture is in the position that carton is formulated；
H storage: enter -18 DEG C of warehouse for finished product and save.
In the step B, the pickling liquid is composed of the following components in parts by weight: 8 parts of pericarpium zanthoxyli schinifolii grain, pericarpium zanthoxyli bungeani
3 parts of grain, 12 parts of capsicum annum fasciculatum section, 1 part octagonal, 5 parts of Bai Kou, 1 part of tsaoko, 2 parts of cassia bark, 1 part of salt, black pepper grain 10 parts, peanut
15 parts and 420 parts of soup-stock of oil.
The length of the capsicum annum fasciculatum section is 0.8cm.
The boiling method of the pickling liquid, comprising the following steps:
Step 1: pericarpium zanthoxyli schinifolii grain, pericarpium zanthoxyli bungeani grain, cassia bark, salt, black pepper grain and peanut oil are dissolved in soup-stock, stir
It mixes uniformly, impregnates 25min；
Step 2: capsicum annum fasciculatum section, illiciumverum, Bai Kou, tsaoko are added in the soup-stock in step 1, continue to impregnate 30min；
Step 3: crossing 40 meshes, pickling liquid can be obtained.
Embodiment 3:
A kind of preparation method of spicy green soy bean pod, comprising the following steps:
The selection of A raw material: fine work emerald green soy bean pod is selected, jaundice, insect bite, shrivelled, damaged, simple grain green soy bean pod are chosen；
The tanning of B pickling liquid: according to formula rate, various auxiliary materials being uniformly mixed, are poured into jacketed pan, 85 DEG C of tannings 3
Hour；
C is marinated: green soy bean pod being put into pickling liquid, product enters Freezing room and stands 10 hours, slot when 6 hours intermediate
Once, it is desirable that groove face is smooth, and 0-5 DEG C of environment temperature；
D single-freeze: green soy bean pod is pulled out, and single-freeze is put in single-freeze disk；
E pack: with the dedicated bag-in-container of 500g/ box；Press mold sealing, sealing specification, corrugationless, without sealing loosely phenomenon,
Without leakage, no breakage, box surface is without dirt；Date of manufacture is printed upon sack lower right corner sealing part；
F gold is visited: packing box being placed on conveyer belt is delivered to golden spy machine and detect；
G vanning: it is cased with 10 boxes/case dedicated box；With the straight corrugationless of blue adhesive tape for sealing boxes, lower envelope 4cm, joint sealing is tight
Close, crack is no more than 1.5cm；The card print date of manufacture is in the position that carton is formulated；
H storage: enter -18 DEG C of warehouse for finished product and save.
In the step B, the pickling liquid is composed of the following components in parts by weight: 3 parts of pericarpium zanthoxyli schinifolii grain, pericarpium zanthoxyli bungeani
8 parts of grain, 8 parts of capsicum annum fasciculatum section, 3 parts octagonal, 2 parts of Bai Kou, 3 parts of tsaoko, 0.5 part of cassia bark, 3 parts of salt, black pepper grain 6 parts, peanut
25 parts and 380 parts of soup-stock of oil.
The length of the capsicum annum fasciculatum section is 0.8cm.
The boiling method of the pickling liquid, comprising the following steps:
Step 1: pericarpium zanthoxyli schinifolii grain, pericarpium zanthoxyli bungeani grain, cassia bark, salt, black pepper grain and peanut oil are dissolved in soup-stock, stir
It mixes uniformly, impregnates 15min；
Step 2: capsicum annum fasciculatum section, illiciumverum, Bai Kou, tsaoko are added in the soup-stock in step 1, continue to impregnate 45min；
Step 3: crossing 40 meshes, pickling liquid can be obtained.
Embodiment 4:
A kind of preparation method of spicy green soy bean pod, comprising the following steps:
The selection of A raw material: fine work emerald green soy bean pod is selected, jaundice, insect bite, shrivelled, damaged, simple grain green soy bean pod are chosen；
The tanning of B pickling liquid: according to formula rate, various auxiliary materials being uniformly mixed, are poured into jacketed pan, 85 DEG C of tannings 3
Hour；
C is marinated: green soy bean pod being put into pickling liquid, product enters Freezing room and stands 11 hours, falls when 5.5 hours intermediate
Slot is primary, it is desirable that and groove face is smooth, and 0-5 DEG C of environment temperature；
D single-freeze: green soy bean pod is pulled out, and single-freeze is put in single-freeze disk；
E pack: with the dedicated bag-in-container of 500g/ box；Press mold sealing, sealing specification, corrugationless, without sealing loosely phenomenon,
Without leakage, no breakage, box surface is without dirt；Date of manufacture is printed upon sack lower right corner sealing part；
F gold is visited: packing box being placed on conveyer belt is delivered to golden spy machine and detect；
G vanning: it is cased with 20 boxes/case dedicated box；With the straight corrugationless of blue adhesive tape for sealing boxes, lower envelope 4cm, joint sealing is tight
Close, crack is no more than 1.5cm；The card print date of manufacture is in the position that carton is formulated；
H storage: enter -18 DEG C of warehouse for finished product and save.
In the step B, the pickling liquid is composed of the following components in parts by weight: 5 parts of pericarpium zanthoxyli schinifolii grain, pericarpium zanthoxyli bungeani
5 parts of grain, 10 parts of capsicum annum fasciculatum section, 2 parts octagonal, 3 parts of Bai Kou, 2 parts of tsaoko, 1 part of cassia bark, 2 parts of salt, black pepper grain 8 parts, peanut oil
20 parts, 8 parts of green tea powder, 4 parts of konjaku powder and 400 parts of soup-stock.
The length of the capsicum annum fasciculatum section is 0.8cm.
The boiling method of the pickling liquid, comprising the following steps:
Step 1: pericarpium zanthoxyli schinifolii grain, pericarpium zanthoxyli bungeani grain, cassia bark, salt, black pepper grain, konjaku powder and peanut oil are dissolved in
It in soup-stock, stirs evenly, impregnates 15-25min；
Step 2: by capsicum annum fasciculatum section, illiciumverum, Bai Kou, tsaoko, green tea powder and being added in the soup-stock in step 1, continue to soak
Steep 30-45min；
Step 3: crossing 40 meshes, pickling liquid can be obtained.
After tested, spicy green soy bean pod prepared by the embodiment of the present invention 4, the shelf-life can achieve 18 months or more, and embodiment 1
The spicy green soy bean pod of preparation, shelf-life only have 6 months, will go bad within generally more than 7 months.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of preparation method of spicy green soy bean pod, which comprises the following steps:
The selection of A raw material: fine work emerald green soy bean pod is selected, jaundice, insect bite, shrivelled, damaged, simple grain green soy bean pod are chosen；
The tanning of B pickling liquid: according to formula rate, various auxiliary materials being uniformly mixed, are poured into jacketed pan, and 85 DEG C boil 3 hours；
C is marinated: green soy bean pod being put into pickling liquid, product enters Freezing room and stands 10-12 hours, falls when 5-6 hours intermediate
Slot (or stirring) is primary, it is desirable that and groove face is smooth, and 0-5 DEG C of environment temperature；
D single-freeze: green soy bean pod is pulled out, and single-freeze is put in single-freeze disk；
E pack: with dedicated bag-in-container；Press mold sealing, sealing specification, corrugationless, without sealing loosely phenomenon, no leakage, no breakage,
Box surface is without dirt；Date of manufacture is printed upon sack lower right corner sealing part；
F gold is visited: packing box being placed on conveyer belt is delivered to golden spy machine and detect；
G vanning: it is cased with dedicated box；With the straight corrugationless of blue adhesive tape for sealing boxes, lower envelope 4cm, joint sealing is tight, and crack is no more than
1.5cm；The card print date of manufacture is in the position that carton is formulated；
H storage: enter -18 DEG C of warehouse for finished product and save.
2. the preparation method of spicy green soy bean pod as described in claim 1, which is characterized in that the special box is 500g/ box；
The dedicated box is 20 boxes/case or 10 boxes/case.
3. the preparation method of spicy green soy bean pod as described in claim 1, which is characterized in that in the step B, described salts down
Liquid processed, including following component: pericarpium zanthoxyli schinifolii grain, pericarpium zanthoxyli bungeani grain, capsicum annum fasciculatum section, illiciumverum, Bai Kou, tsaoko, cassia bark, salt, black pepper
Grain, peanut oil and soup-stock.
4. the preparation method of spicy green soy bean pod as described in claim 1, which is characterized in that in the step B, described salts down
Liquid processed, is composed of the following components in parts by weight: 3-8 parts of pericarpium zanthoxyli schinifolii grain, 3-8 parts of pericarpium zanthoxyli bungeani grain, capsicum annum fasciculatum section 8-12 parts, illiciumverum 1-
3 parts, 2-5 parts of Bai Kou, 1-3 parts of tsaoko, 0.5-2 parts of cassia bark, 1-3 parts of salt, black pepper grain 6-10 parts, 15-25 parts of peanut oil and
380-420 parts of soup-stock.
5. the preparation method of spicy green soy bean pod as described in claim 1, which is characterized in that in the step B, described salts down
Liquid processed, is composed of the following components in parts by weight: 5 parts of pericarpium zanthoxyli schinifolii grain, 5 parts of pericarpium zanthoxyli bungeani grain, 10 parts of capsicum annum fasciculatum section, octagonal 2 parts, Bai Kou
3 parts, 2 parts of tsaoko, 1 part of cassia bark, 2 parts of salt, 8 parts of black pepper grain, 20 parts of peanut oil and 400 parts of soup-stock.
6. such as the preparation method of spicy green soy bean pod as claimed in claim 3 to 5, which is characterized in that the capsicum annum fasciculatum section
Length is 0.8cm.
7. the preparation method of spicy green soy bean pod as described in claim 1, which is characterized in that the tanning side of the pickling liquid
Method, comprising the following steps:
Step 1: pericarpium zanthoxyli schinifolii grain, pericarpium zanthoxyli bungeani grain, cassia bark, salt, black pepper grain and peanut oil are dissolved in soup-stock, stirring is equal
It is even, impregnate 15-25min；
Step 2: capsicum annum fasciculatum section, illiciumverum, Bai Kou, tsaoko are added in the soup-stock in step 1, continue to impregnate 30-45min；
Step 3: crossing 40 meshes, pickling liquid can be obtained.
8. the preparation method of the spicy green soy bean pod as described in claim 4-5 is any, which is characterized in that in the pickling liquid,
6-10 parts of green tea powder and 2-6 parts of konjaku powder can also be added.
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