CN110353149A - One kind taking off aunt's quantitative package production technology - Google Patents
One kind taking off aunt's quantitative package production technology Download PDFInfo
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- CN110353149A CN110353149A CN201910731269.XA CN201910731269A CN110353149A CN 110353149 A CN110353149 A CN 110353149A CN 201910731269 A CN201910731269 A CN 201910731269A CN 110353149 A CN110353149 A CN 110353149A
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- mung bean
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
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- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims abstract description 4
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- 235000013527 bean curd Nutrition 0.000 description 2
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
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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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses one kind to take off aunt's quantitative package production technology, it is related to taking off aunt's production and processing technical field, specially one kind takes off aunt's quantitative package production technology, aunt's raw material of taking off: 150 grams of mung bean, big leafy vegetable (spinach, radish etc.) 200 grams, processing 100 grams of water and 50 grams of flavoring agent, wherein flavoring agent includes: 15-18 grams of white granulated sugar；10-12 grams of edible salt；8-10 grams of monosodium glutamate；8-10 grams of food additives；4-6 grams of edible essence；2-4 grams of sodium phosphate of compounding etc..This takes off aunt's quantitative package production technology, increase the quality for substantially increasing while process flow and taking off aunt's production, for mung bean and big leafy vegetable (spinach, radish etc.) processing method it is more detail, fusion degree between the two is indirectly improved, keeps the ingredient plumpness for taking off aunt, and increase package sterilization process, using double-layer packing structure, the use demand of people is effectively met.
Description
Technical field
The present invention relates to taking off aunt to produce and process technical field, specially one kind takes off aunt's quantitative package production technology.
Background technique
Mung bean is cultivated extensively in each tropical and subtropical region in the world, and seed is edible, also extractable starch, production sweetened bean paste,
Bean vermicelli etc. is cleaned and is set in flowing water, and shading germination can be made into bean sprout, for cooked food.Being used as medicine has the benefits of refreshing and detoxicating, diuresis improving eyesight, and
Big leafy vegetable (spinach, radish etc.) also known as Persian dish, red root vegetables, parrot dish etc., belong to the big leafy vegetable of Chenopodiaceae (spinach, radish
Deng) belong to, there are many type of annual herb plant, big leafy vegetable (spinach, radish etc.), can be divided into spinosity kind by seed morphology
With stingless kind of two mutation, big leafy vegetable (spinach, radish etc.) Iran, China generally cultivate, be extremely common vegetables it
One, the blend compositions between mung bean and big leafy vegetable (spinach, radish etc.) constitute the most basic material for taking off aunt.
But it is existing take off that aunt's technological process of production is relatively simple, production technology is insufficient for taking off the production of aunt, from
And the taste and texture for indirectly affecting the quality of production for taking off aunt, and taking off aunt itself, the use for taking off aunt cannot be met very well
The disadvantages of process requirements.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides one kind to take off aunt's quantitative package production technology, solves above-mentioned back
Aunt's technological process of production is relatively simple for taking off of proposing in scape technology, and production technology is insufficient for taking off the production of aunt, thus
The taste for affecting the quality of production for taking off aunt, and taking off aunt itself and texture connect cannot meet the use processing for taking off aunt very well
The problems such as demand.
In order to achieve the above object, the present invention is achieved by the following technical programs: one kind taking off aunt's quantitative package production work
Skill, aunt's raw material of taking off: 150 grams of mung bean, 200 grams of big leafy vegetable (spinach, radish etc.), processing 100 grams of water and flavoring agent
50 grams, wherein flavoring agent includes: 15-18 grams of white granulated sugar；10-12 grams of edible salt；8-10 grams of monosodium glutamate；8-10 grams of food additives；
4-6 grams of edible essence；2-4 grams of sodium phosphate of compounding etc..
Optionally, aunt's proportion of taking off is with 100% poidometer are as follows: mung bean 30%, big leafy vegetable (spinach, radish etc.)
40%, processing water 20% and flavoring agent 10%；
Wherein flavoring agent includes: white granulated sugar 3-4%；Edible salt 2-2.5%；Monosodium glutamate 1.5-2%；Food additives 1.5-
2%；Edible essence 0.8-1.2%；Compound sodium phosphate 0.4-0.8% etc..
Optionally, aunt's quantitative package production technology of taking off comprises the following steps that:
(1) above-mentioned raw materials and auxiliary material are individually placed, pretreatment operation is carried out, pretreatment operation includes to big leafy vegetable
The cleaning operation of (spinach, radish etc.) and mung bean, and bubble effect is carried out to mung bean；
(2) to after the completion of cleaning big leafy vegetable (spinach, radish etc.) and mung bean mixed, it is real to pass through mixing plant
Now mashing processing, and heating operation is carried out to material, until big leafy vegetable (spinach, radish etc.) merges completely with mung bean,
It needs to inject processing water to the inside of mixing plant during stirring to pulp, is kept stirring the uniformity coefficient of mixing；
(3) then the material for being stirred completion is centrally placed, according to the needs of users and production and processing technology
Need to realize crystallization operation in the mold that material slurry is injected to corresponding shape；
(4) packaging is sealed to the material after sizing using packing machine, and to disappearing outside the material after the completion of packaging
Poison；
(5) by the finished product after the completion of package sterilization, thermophilic digestion disinfection, while materials inside coagulation forming；
(6) outer packing encapsulation process is carried out to the aunt that takes off after solidification, and finished product is taken off into aunt's ordered arrangement, stacking, packing are put
Enter in warehouse.
The present invention provides one kind to take off aunt's quantitative package production technology, have it is following the utility model has the advantages that
Wherein mung bean is cool in nature sweet in flavor, have it is clearing heat and detoxicating, quench the thirst relieve summer heat, diuresis moisturizing the effect of, there are also certain lead poisoning of dispelling
Effect, mung bean flour have antibacterial bacteriostatic because it contains the minerals such as a large amount of protein, B family vitamin and calcium, phosphorus, iron
Effect, the ingredient in mung bean directly has bacteriostasis, plays antibacterial action indirectly by improving immune function, contain in mung bean
Protein abundant, the life mung bean milk protein content that raw mung bean water logging is worn into is quite high, for oral administration to protect gastrointestinal mucosa, mung bean egg
White, tannin and flavone compound can form sediment in conjunction with organophosphorus pesticide, mercury, arsenic, lead compound, are allowed to reduce or lose
Toxicity is gone, and is not easy to be absorbed by gastrointestinal tract, and contains a large amount of bata-carotene and iron in big leafy vegetable (spinach, radish etc.),
It is also the splendid source of vitamin B6, folic acid, iron and potassium, wherein iron abundant has improvement result, great Ye class to hypoferric anemia
Contain chromium and a kind of para-insulin sample substance in vegetables (spinach, radish etc.) leaf, effect is closely similar with insulin, can make blood
Sugar keeps stablizing, and B family vitamin content abundant can prevent the generation of the vitamin-deficiencys such as angular stomatitis, yctalopia,
And food additives are conducive to the process operation of food in food processing, when using glucono-delta-lactone solidifying as bean curd
Gu when agent, can be conducive to the mechanization and automation of bean curd production, increase substantially increases while taking off aunt's technological process of production
The quality of production for taking off aunt, it is more detail for the processing method of mung bean and big leafy vegetable (spinach, radish etc.), indirectly mention
High fusion degree between the two, is kept the ingredient plumpness for taking off aunt, and increase package sterilization process, is wrapped using bilayer
Assembling structure.
Specific embodiment
Below in conjunction in the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.
The present invention provides a kind of technical solution: it is as follows that one kind taking off aunt's quantitative package production technology:
Take off aunt's raw material: 150 grams of mung bean, 200 grams of big leafy vegetable (spinach, radish etc.), processing 100 grams of water and flavoring agent
50 grams, wherein flavoring agent includes: 15-18 grams of white granulated sugar；10-12 grams of edible salt；8-10 grams of monosodium glutamate；8-10 grams of food additives；
4-6 grams of edible essence；2-4 grams of sodium phosphate of compounding etc.；
Aunt's proportion is taken off with 100% poidometer are as follows: water is used in mung bean 30%, big leafy vegetable (spinach, radish etc.) 40%, processing
20% and flavoring agent 10%；
Wherein flavoring agent includes: white granulated sugar 3-4%；Edible salt 2-2.5%；Monosodium glutamate 1.5-2%；Food additives 1.5-
2%；Edible essence 0.8-1.2%；Compound sodium phosphate 0.4-0.8% etc.；
Aunt's quantitative package production technology is taken off to comprise the following steps that:
(1) above-mentioned raw materials and auxiliary material are individually placed, pretreatment operation is carried out, pretreatment operation includes to big leafy vegetable
The cleaning operation of (spinach, radish etc.) and mung bean, and bubble effect is carried out to mung bean；
(2) to after the completion of cleaning big leafy vegetable (spinach, radish etc.) and mung bean mixed, it is real to pass through mixing plant
Now mashing processing, and heating operation is carried out to material, until big leafy vegetable (spinach, radish etc.) merges completely with mung bean,
It needs to inject processing water to the inside of mixing plant during stirring to pulp, is kept stirring the uniformity coefficient of mixing；
(3) then the material for being stirred completion is centrally placed, according to the needs of users and production and processing technology
Need to realize crystallization operation in the mold that material slurry is injected to corresponding shape；
(4) packaging is sealed to the material after sizing using packing machine, and to disappearing outside the material after the completion of packaging
Poison；
(5) by the finished product after the completion of package sterilization, thermophilic digestion disinfection, while materials inside coagulation forming；
(6) outer packing encapsulation process is carried out to the aunt that takes off after solidification, and finished product is taken off into aunt's ordered arrangement, stacking, packing are put
Enter in warehouse.
In conclusion this takes off aunt's quantitative package production technology, it includes following work that when use, which takes off aunt's quantitative package production technology,
Skill step:
(1) above-mentioned raw materials and auxiliary material are individually placed, pretreatment operation is carried out, pretreatment operation includes to big leafy vegetable
The cleaning operation of (spinach, radish etc.) and mung bean, and bubble effect is carried out to mung bean；
(2) to after the completion of cleaning big leafy vegetable (spinach, radish etc.) and mung bean mixed, it is real to pass through mixing plant
Now mashing processing, and heating operation is carried out to material, until big leafy vegetable (spinach, radish etc.) merges completely with mung bean,
It needs to inject processing water to the inside of mixing plant during stirring to pulp, is kept stirring the uniformity coefficient of mixing；
(3) then the material for being stirred completion is centrally placed, according to the needs of users and production and processing technology
Need to realize crystallization operation in the mold that material slurry is injected to corresponding shape；
(4) packaging is sealed to the material after sizing using packing machine, and to disappearing outside the material after the completion of packaging
Poison；
(5) by the finished product after the completion of package sterilization, thermophilic digestion disinfection, while materials inside coagulation forming；
(6) outer packing encapsulation process is carried out to the aunt that takes off after solidification, and finished product is taken off into aunt's ordered arrangement, stacking, packing are put
Enter in warehouse.
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 (3)
1. one kind takes off aunt's quantitative package production technology, it is characterised in that: aunt's raw material of taking off: 150 grams of mung bean, big leafy vegetable
200 grams of (spinach, radish etc.), processing 100 grams of water and 50 grams of flavoring agent, wherein flavoring agent includes: 15-18 grams of white granulated sugar；Food
With 10-12 grams of salt；8-10 grams of monosodium glutamate；8-10 grams of food additives；4-6 grams of edible essence；2-4 grams of sodium phosphate of compounding etc..
2. one kind according to claim 1 takes off aunt's quantitative package production technology, it is characterised in that: it is described take off aunt proportion with
100% poidometer are as follows: mung bean 30%, big leafy vegetable (spinach, radish etc.) 40%, processing water 20% and flavoring agent 10%；
Wherein flavoring agent includes: white granulated sugar 3-4%；Edible salt 2-2.5%；Monosodium glutamate 1.5-2%；Food additives 1.5-2%；Edible perfume
Smart 0.8-1.2%；Compound sodium phosphate 0.4-0.8% etc..
3. one kind according to claim 1 takes off aunt's quantitative package production technology, it is characterised in that: described to take off aunt's quantitative package
Production technology comprises the following steps that:
(1) above-mentioned raw materials and auxiliary material are individually placed, pretreatment operation is carried out, pretreatment operation includes to big leafy vegetable (spinach
Dish, radish etc.) and mung bean cleaning operation, and to mung bean carry out bubble effect；
(2) to after the completion of cleaning big leafy vegetable (spinach, radish etc.) and mung bean mixed, by mixing plant realization beat
Slurry processing, and heating operation is carried out to material, until big leafy vegetable (spinach, radish etc.) merges completely with mung bean, stirring
It needs to inject processing water to the inside of mixing plant during mixing mashing, is kept stirring the uniformity coefficient of mixing；
(3) then the material for being stirred completion is centrally placed, according to the needs of users and the need of production and processing technology
Material slurry is injected in the mold of corresponding shape and realizes crystallization operation；
(4) packaging is sealed to the material after sizing using packing machine, and to the material external disinfection after the completion of packaging；
(5) by the finished product after the completion of package sterilization, thermophilic digestion disinfection, while materials inside coagulation forming；
(6) outer packing encapsulation process is carried out to the aunt that takes off after solidification, and finished product is taken off into aunt's ordered arrangement, stacking, packing are put into storehouse
In library.
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|---|---|---|---|
| CN201910731269.XA CN110353149A (en) | 2019-08-08 | 2019-08-08 | One kind taking off aunt's quantitative package production technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910731269.XA CN110353149A (en) | 2019-08-08 | 2019-08-08 | One kind taking off aunt's quantitative package production technology |
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| CN110353149A true CN110353149A (en) | 2019-10-22 |
Family
ID=68223489
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| CN106665740A (en) * | 2016-12-24 | 2017-05-17 | 南陵县皖南野生葛研究所 | Rabdosia japonica herb-flavored mung bean cake |
| CN108497323A (en) * | 2018-03-31 | 2018-09-07 | 哈尔滨伟平科技开发有限公司 | A kind of production method of mung bean cake |
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| CN1860918A (en) * | 2006-05-29 | 2006-11-15 | 陶贵水 | Pea bean dregs and prodn. method therefor |
| CN101744083A (en) * | 2010-02-09 | 2010-06-23 | 北票市海丰食品有限公司 | Method for preparing green bean cake |
| CN106071891A (en) * | 2016-08-13 | 2016-11-09 | 谢桂生 | A kind of Semen phaseoli radiati cake and processing method thereof |
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Application publication date: 20191022 |