CN113907275A - Method for processing mixed beans added into rice - Google Patents
Method for processing mixed beans added into rice Download PDFInfo
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- CN113907275A CN113907275A CN202111068671.8A CN202111068671A CN113907275A CN 113907275 A CN113907275 A CN 113907275A CN 202111068671 A CN202111068671 A CN 202111068671A CN 113907275 A CN113907275 A CN 113907275A
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 140
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 140
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 43
- 235000009566 rice Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 28
- 238000012545 processing Methods 0.000 title claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 title abstract 4
- 239000000463 material Substances 0.000 claims abstract description 34
- 239000000796 flavoring agent Substances 0.000 claims abstract description 29
- 239000003513 alkali Substances 0.000 claims abstract description 21
- 238000002791 soaking Methods 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 238000005406 washing Methods 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 13
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- 230000001877 deodorizing effect Effects 0.000 claims abstract description 6
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- 235000002912 Salvia officinalis Nutrition 0.000 claims abstract description 5
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- 241000209094 Oryza Species 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 14
- 238000010025 steaming Methods 0.000 claims description 13
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 12
- 230000035784 germination Effects 0.000 claims description 11
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 238000012216 screening Methods 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 239000006004 Quartz sand Substances 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000008399 tap water Substances 0.000 claims description 8
- 235000020679 tap water Nutrition 0.000 claims description 8
- 239000012153 distilled water Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 229910052799 carbon Inorganic materials 0.000 claims description 6
- 244000276331 Citrus maxima Species 0.000 claims description 5
- 235000001759 Citrus maxima Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000012937 correction Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 239000012065 filter cake Substances 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 2
- 229920000715 Mucilage Polymers 0.000 abstract description 6
- 239000000853 adhesive Substances 0.000 abstract description 6
- 229920002472 Starch Polymers 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
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- 238000002360 preparation method Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
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- 238000003672 processing method Methods 0.000 abstract 1
- 238000003892 spreading Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000010992 reflux Methods 0.000 description 4
- 241000208688 Eucommia Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
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- 239000004576 sand Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 244000046095 Psophocarpus tetragonolobus Species 0.000 description 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- XHFLOLLMZOTPSM-UHFFFAOYSA-M sodium;hydrogen carbonate;hydrate Chemical compound [OH-].[Na+].OC(O)=O XHFLOLLMZOTPSM-UHFFFAOYSA-M 0.000 description 1
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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
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N5/00—Machines for hulling, husking or cracking nuts
- A23N5/002—Machines for hulling, husking or cracking nuts for skinning nut kernels
-
- 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 relates to a method for treating mixed beans added into rice, and belongs to the technical field of food processing. The processing method comprises the working procedures of sprouting, alkali washing, cooking, flavoring and frying, wherein the miscellaneous beans are germinated firstly, so that the miscellaneous beans are germinated, starch in the miscellaneous beans is decomposed and is more beneficial to being absorbed by a human body, then alkali washing is carried out, bean skins with serious bean odor are removed, mucilage generated by soaking is washed away, meanwhile, after the miscellaneous beans are added to rice, the bean skins cannot be mixed in the rice during cooking, then the miscellaneous beans are cooked, then the flavoring and frying are carried out, and the cooked miscellaneous beans are fried again. The invention also provides a specific preparation method of the flavoring agent and the fried material, the flavoring agent is extracted from salvia officinalis and eucommia ulmoides, the flavoring agent has a good beany flavor eliminating effect, and the fried material has an excellent taste absorbing and deodorizing effect and can effectively remove beany flavor causing discomfort.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for processing mixed beans added into rice.
Background
The mixed beans are leguminous crops, common mixed beans comprise hyacinth beans, peas, mung beans and chickpeas, the starch content and the protein content of the mixed beans are obviously higher than those of other grain crops, the mixed beans are 2-3 times of those of wheat and rice, the fat is lower, and the allergenicity is low. In addition, the mixed beans are rich in dietary fiber, Vb, mineral substances, resistant starch and various amino acids, and with the continuous change of the dietary structure of people, people actively focus on the deep processing research of the mixed beans and successively develop various foods containing the mixed beans, and the mixed beans are added into rice, so that the following problems exist:
1. the mixed beans are added into the rice, and have no obvious smell, but the mixed beans have bean smell and are evaluated as green bean smell in a sensory way, and the taste is unacceptable for many people.
2. The average time for cooking rice is about 40min, the time for cooking the soaked mixed beans is about 1.5h, and the mixed beans are difficult to cook with the rice after being added into the rice.
Disclosure of Invention
In order to overcome the technical problems mentioned in the background art, the invention aims to provide a method for processing mixed beans added into rice.
The purpose of the invention can be realized by the following technical scheme:
a method for processing mixed beans added into rice comprises the following steps:
and (3) germination: the method comprises the following steps of (1) screening the mixed beans to remove impurities such as sand and stone, cleaning the mixed beans, paving the mixed beans, and then adding tap water which is over the mixed beans for soaking, so that the mixed beans germinate, starch in the mixed beans is decomposed, and the absorption by a human body is facilitated;
alkali washing: adding germinated mixed beans into a wet peeling machine, peeling bean skins of the mixed beans, reducing beany flavor, and showering with alkali liquor for 1-2 times after peeling to elute mucilage which is adhered to the surfaces of the mixed beans and contains beany flavor;
and (3) cooking: spreading the mixed beans after alkali washing on a steaming plate, placing the mixed beans in a steam box for steaming, and then cooling to obtain cooked mixed beans, adding the cooked mixed beans into rice, and performing secondary steaming to obtain the cooked mixed beans which are cooked with the rice;
and (3) flavor correction: mixing correctant and distilled water to obtain taste correcting solution, spraying the taste correcting solution on the flat mixed beans, ventilating, standing and air drying to obtain taste correcting mixed beans;
frying: and (3) taking the flavor-modified mixed beans, drying by microwave, then mixing the flavor-modified mixed beans with frying materials, adding the mixture into a frying pan, frying until the water content is not more than 5%, and screening the frying materials to obtain the mixed beans added into the rice.
Further, in the germination process, the soaking temperature is 25-30 ℃, the soaking time is 1-2d, and water is changed every 6 h.
Further, in the alkali washing process, the alkali liquor is 0.4-0.6% of sodium bicarbonate water solution by mass fraction, and the temperature of the alkali liquor is 42-50 ℃.
Further, the flavoring agent is prepared by the following steps:
step A1: pulverizing herba Salvia officinalis and Eucommiae cortex, adding tap water, soaking at room temperature for 5-7 hr, filtering with filter screen, and collecting filter cake to obtain soaking material;
step A2: adding the soaked material and 50-60% ethanol solution into a reactor, reflux-extracting at 65-70 deg.C for 2-3 hr under nitrogen protection, naturally cooling, and filtering to obtain filtrate to obtain crude extractive solution;
step A3: adding the crude extractive solution into a distiller, stirring and distilling at 82-85 deg.C, collecting the fraction, and decolorizing and deodorizing with active carbon filter column to obtain correctant.
Further, in the step A1, the salvia officinalis and the eucommia ulmoides are dry raw materials, and the dosage mass ratio is 1-1.2: 0.6-0.8.
Further, the dosage ratio of the flavoring agent to the distilled water is 20-30 mL: 1L, and the spraying amount of the taste correcting liquid is 15-18 mL/kg.
Further, the stir-fried materials comprise quartz sand, activated carbon, coffee grounds and shaddock peels, and the mass ratio of the materials is 1 kg: 20-30 g: 90-130 g: 50-100g, wherein the quartz sand and the active carbon are food-grade raw materials, and the shaddock peel is a dry product.
Furthermore, the mass ratio of the fried materials to the flavored mixed beans is 1.25-1.5: 1.
Furthermore, in the frying process, the water content in the mixed beans after microwave drying is not more than 20%.
Further, in the frying process, the frying temperature is controlled to be 80-90 ℃.
The invention has the beneficial effects that:
1. the invention provides a method for processing miscellaneous beans added into rice, which comprises the steps of germinating the miscellaneous beans, decomposing starch in the miscellaneous beans, facilitating human body absorption, then carrying out alkali washing, removing bean skins with serious bean smell, washing off mucilage generated by soaking, simultaneously, after the miscellaneous beans are added into the rice, cooking rice without mixing bean skins, then cooking the miscellaneous beans, correcting taste and frying, and frying the steamed miscellaneous beans.
2. The invention provides a flavoring agent for processing miscellaneous beans to fried materials, wherein the flavoring agent is prepared by extracting salvia officinalis and eucommia ulmoides, has good effect of eliminating beany flavor, has excellent taste absorbing and deodorizing effect, and effectively removes beany flavor causing discomfort.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The preparation of a flavoring agent in this example includes the following steps:
step A1: adding 1kg of dried sage and 0.6kg of dried eucommia bark into a pulverizer for pulverizing, adding tap water into the pulverized material, soaking for 5 hours at room temperature, filtering by using a filter screen, and taking out a filter cake to obtain a soaked material;
step A2: adding the soaked materials and 50% ethanol solution into a reactor with a reflux device, carrying out reflux reaction for 2h at 65 ℃ under the protection of nitrogen, naturally cooling, and filtering to obtain filtrate to obtain crude extract;
step A3: adding the crude extractive solution into a distiller, stirring and distilling at 82 deg.C, collecting the fraction, and decolorizing and deodorizing with active carbon filter column to obtain correctant.
Example 2
The preparation of a flavoring agent in this example includes the following steps:
step A1: adding 1.2kg of dried sage and 0.8kg of dried eucommia bark into a grinder for grinding, then adding tap water into the ground material for soaking at room temperature for 7 hours, then filtering by using a filter screen, and taking out a filter cake to obtain a soaked material;
step A2: adding the soaked materials and 60% ethanol solution into a reactor with a reflux device, carrying out reflux reaction at 70 ℃ for 3h under the protection of nitrogen, naturally cooling, and filtering to obtain filtrate to obtain crude extract;
step A3: adding the crude extractive solution into a distiller, stirring and distilling at 85 deg.C, collecting the fraction, and decolorizing and deodorizing with active carbon filter column to obtain correctant.
Example 3
The embodiment prepares the fried material, and the specific process is as follows:
weighing 10kg of quartz sand, 200g of active carbon, 900g of coffee grounds and 500g of shaddock peel, adding into a stirrer, controlling the stirring speed at 180r/min, and stirring for 20min to obtain the stir-fried material.
Example 4
The embodiment prepares the fried material, and the specific process is as follows:
weighing 10kg of quartz sand, 300g of activated carbon, 1.3kg of coffee grounds and 1kg of shaddock peel, adding into a stirrer, controlling the stirring speed at 240r/min, and stirring for 10min to obtain the stir-fried material.
Example 5
In this example, a mixed bean added to rice is prepared by the following specific processes:
and (3) germination: taking 4kg of mixed beans, screening impurities such as sandstone, cleaning, spreading the mixed beans, adding tap water of 25 ℃ until the mixed beans are submerged, preserving heat, changing water every 6h, soaking for 1d, and performing germination treatment;
alkali washing: adding germinated miscellaneous beans into a wet peeling machine, peeling bean skins of the miscellaneous beans, showering for 1 time by using sodium bicarbonate aqueous solution with the mass fraction of 0.4% and the temperature of 42 ℃ after peeling, and eluting mucilage containing beany flavor and having the surface viscosity of the miscellaneous beans;
and (3) cooking: spreading the mixed beans after alkali washing on a steaming plate, putting the mixed beans in a steaming box, steaming and cooling to obtain cooked mixed beans;
and (3) flavor correction: mixing 200mL of the flavoring agent prepared in example 1 with 10L of distilled water to prepare flavoring liquid, spraying the flavoring liquid on the flat mixed beans according to the ratio of 15mL/kg, ventilating, standing and airing to obtain the flavored mixed beans;
frying: taking the flavor-modified mixed beans, drying the flavor-modified mixed beans by microwave till the water content is 20%, and mixing the flavor-modified mixed beans with the fried materials prepared in example 3 according to the mass ratio of 1.25: 1, mixing and adding into a frying pan, detecting the temperature of quartz sand in the frying pan to be 80 ℃, frying until the water content of the mixed beans is 5%, and screening out fried materials to obtain the mixed beans added into the rice.
Example 6
In this example, a mixed bean added to rice is prepared by the following specific processes:
and (3) germination: taking 4kg of mixed beans, screening impurities such as sandstone, cleaning, spreading the mixed beans, adding tap water of 28 ℃ until the mixed beans are submerged, preserving heat, changing water every 6h, soaking for 1.5d, and performing germination treatment;
alkali washing: adding germinated miscellaneous beans into a wet peeling machine, peeling bean skins of the miscellaneous beans, showering for 2 times by adopting a sodium bicarbonate aqueous solution with the mass fraction of 0.5% and the temperature of 45 ℃ after peeling, and eluting mucilage containing beany flavor and having the surface viscosity of the miscellaneous beans;
and (3) cooking: spreading the mixed beans after alkali washing on a steaming plate, putting the mixed beans in a steaming box, steaming and cooling to obtain cooked mixed beans;
and (3) flavor correction: mixing 250mL of the flavoring agent prepared in example 1 with 10L of distilled water to prepare flavoring liquid, spraying the flavoring liquid on the flat mixed beans according to 16mL/kg, ventilating, standing and airing to obtain the flavored mixed beans;
frying: taking the flavor-modified mixed beans, drying the flavor-modified mixed beans by microwave till the water content is 15%, and mixing the flavor-modified mixed beans with the fried materials prepared in example 4 according to the mass ratio of 1.4: 1, mixing and adding into a frying pan, detecting the temperature of quartz sand in the frying pan to be 85 ℃, frying until the water content of the mixed beans is 5%, and screening out fried materials to obtain the mixed beans added into the rice.
Example 7
In this example, a mixed bean added to rice is prepared by the following specific processes:
and (3) germination: taking 4kg of mixed beans, screening impurities such as sand, cleaning, spreading the mixed beans, adding tap water at 30 ℃ until the mixed beans are submerged, preserving heat, changing water every 6h, soaking for 2d, and performing germination treatment;
alkali washing: adding germinated miscellaneous beans into a wet peeling machine, peeling bean skins of the miscellaneous beans, showering for 2 times by using a sodium bicarbonate aqueous solution with the mass fraction of 0.6% and the temperature of 50 ℃ after peeling, and eluting mucilage containing beany flavor and having the surface viscosity of the miscellaneous beans;
and (3) cooking: spreading the mixed beans after alkali washing on a steaming plate, putting the mixed beans in a steaming box, steaming and cooling to obtain cooked mixed beans;
and (3) flavor correction: mixing 300mL of the flavoring agent prepared in example 2 with 10L of distilled water to prepare flavoring liquid, spraying the flavoring liquid on the flat mixed beans according to 18mL/kg, ventilating, standing and airing to obtain the flavored mixed beans;
frying: taking the flavor-modified mixed beans, drying the flavor-modified mixed beans by microwave till the water content is 15%, and mixing the flavor-modified mixed beans with the fried materials prepared in example 4 according to the mass ratio of 1.5:1, mixing and adding into a frying pan, detecting the temperature of quartz sand in the frying pan to be 90 ℃, frying until the water content of the mixed beans is 5%, and screening out fried materials to obtain the mixed beans added into the rice.
Example 8
0.5kg of each of the miscellaneous beans prepared in examples 5 to 7 was uniformly mixed with 1kg of rice (northeast rice provided by Shuaifeng agriculture Co., Ltd., Jilin City), washed, and added with water to an electric cooker, and cooked into rice according to the cooking requirements of the electric cooker, and numbered as sample 1, sample 2, and sample 3, respectively.
Comparative example 1
This comparative example was prepared in the same manner as the example 8, except that the same untreated bean was used instead, and was designated as sample 4.
Comparative example 2
This comparative example was prepared in the same manner as in example 8, wherein the method of processing the mixed beans was the same as in example 6, and no flavoring step was performed, and was designated as sample No. 5.
Comparative example 3
This comparative example was prepared in the same manner as in example 8, except that the miscellaneous beans were selected from commercially available miscellaneous bean rice and reconstituted in accordance with example 8 and designated as sample No. 6.
Inviting 20 delicious food appraisers to perform trial eating appraisal on the samples 1-6, and evaluating the state of the mixed beans and the beany flavor in the rice, wherein the specific data is shown in the table 1:
TABLE 1
As can be seen from table 1, when the mixed beans prepared by the present invention are added to rice and cooked according to the cooking method of rice, the mixed beans are completely cooked, the taste is soft and glutinous, the mixed beans can be cooked with the rice, and the rice has no obvious beany flavor.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing is illustrative and explanatory only and is not intended to be exhaustive or to limit the invention to the precise embodiments described, and various modifications, additions, and substitutions may be made by those skilled in the art without departing from the scope of the invention or exceeding the scope of the claims.
Claims (9)
1. A method for processing mixed beans added into rice is characterized by comprising the following steps:
and (3) germination: removing impurities from miscellaneous beans, cleaning, and soaking in water for germination;
alkali washing: peeling the germinated mixed beans, and then spraying with alkali liquor;
and (3) cooking: steaming the mixed beans after alkali washing, and cooling to obtain cooked mixed beans;
and (3) flavor correction: mixing correctant and distilled water to obtain flavoring liquid, spraying the flavoring liquid on the mixed beans, ventilating, standing, and air drying to obtain flavored mixed beans;
frying: and (3) taking the flavor-modified mixed beans, drying by microwave, mixing and frying the flavor-modified mixed beans and fried materials until the water content is not more than 5%, and screening the fried materials to obtain the mixed beans added into the rice.
2. The method for processing the mixed beans added into the rice according to claim 1, wherein the flavoring agent is prepared by the following steps:
step A1: pulverizing herba Salvia officinalis and Eucommiae cortex, adding tap water, soaking at room temperature for 5-7 hr, filtering with filter screen, and collecting filter cake to obtain soaking material;
step A2: adding the soaked material and 50-60% ethanol solution into a reactor, reflux-extracting at 65-70 deg.C for 2-3 hr under nitrogen protection, naturally cooling, and filtering to obtain filtrate to obtain crude extractive solution;
step A3: adding the crude extractive solution into a distiller, stirring and distilling at 82-85 deg.C, collecting the fraction, and decolorizing and deodorizing with active carbon filter column to obtain correctant.
3. The method for processing miscellaneous beans added to rice as claimed in claim 2, wherein the sage and the eucommia ulmoides are both dry raw materials and the amount mass ratio is 1-1.2: 0.6-0.8.
4. The method for processing miscellaneous beans added to rice as claimed in claim 1, wherein the fried materials comprise quartz sand, activated carbon, coffee grounds and shaddock peels, and the mass ratio of the used materials is 1 kg: 20-30 g: 90-130 g: 50-100 g.
5. The method for processing miscellaneous beans added to rice as claimed in claim 1, wherein the soaking temperature in the germination step is 25-30 ℃, the soaking time is 1-2 days, and the water is changed every 6 hours.
6. The method for processing miscellaneous beans added to rice as claimed in claim 1, wherein in the alkali washing step, the alkali solution is an aqueous solution of sodium bicarbonate with a mass fraction of 0.4-0.6%, and the temperature of the alkali solution is 42-50 ℃.
7. The method for processing miscellaneous beans added to rice as claimed in claim 1, wherein the amount ratio of the corrigent to distilled water in the corrigent step is 20 to 30 mL: 1L, and the spraying amount of the taste correcting liquid is 15-18 mL/kg.
8. The method as claimed in claim 1, wherein the water content of the mixed beans after microwave drying is not more than 20% in the frying step.
9. The method as claimed in claim 1, wherein the frying temperature is controlled to 80-90 deg.C.
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| EP0426428A1 (en) * | 1989-10-31 | 1991-05-08 | Warner-Lambert Company | Encapsulated sweetener-flavour delivery system, and its production |
| US20120107477A1 (en) * | 2010-11-02 | 2012-05-03 | Symrise Ag | Thermally stable high impact flavoring particles |
| CN106361801A (en) * | 2016-08-27 | 2017-02-01 | 天津大学 | Cicer arietinum L. isoflavone separating and purifying method |
| KR20210055115A (en) * | 2019-11-06 | 2021-05-17 | 방진영 | Method of processing for rice |
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| EP0426428A1 (en) * | 1989-10-31 | 1991-05-08 | Warner-Lambert Company | Encapsulated sweetener-flavour delivery system, and its production |
| US20120107477A1 (en) * | 2010-11-02 | 2012-05-03 | Symrise Ag | Thermally stable high impact flavoring particles |
| CN106361801A (en) * | 2016-08-27 | 2017-02-01 | 天津大学 | Cicer arietinum L. isoflavone separating and purifying method |
| KR20210055115A (en) * | 2019-11-06 | 2021-05-17 | 방진영 | Method of processing for rice |
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