CN1246290A

CN1246290A - Preserved black bean and its preparing process

Info

Publication number: CN1246290A
Application number: CN99116647A
Authority: CN
Inventors: 王久增
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-09-07
Filing date: 1999-09-07
Publication date: 2000-03-08
Anticipated expiration: 2019-09-07
Also published as: CN1111013C

Abstract

A preserved black been is made up of black bean, liquorice root, Momordica grosvenori and sugar through selecting black bean, removing impurities, washing with clean water, immersing in clean water, steaming, immersing and steaming liquorice root and Momordica grosvenori to obtain juice, adding the juice to steamed black bean, adding white granular sugar, cooking black bean and immersing in sugar several times, baking until its water content is not higher than 9%, cooling and packing. Its advantages are delicious taste, easy digestion and tonic function.

Description

Preserved black bean and preparation technology thereof

The present invention relates to a kind of black soya bean food and processing method, particularly preserved black bean and preparation technology thereof.

At present, black soya bean food method, see report only limit to fry black soya bean, boil black soya bean, mill black soya bean soymilk, vinegar soak black soya bean or make the seasoning black curded beans.Black soya bean claims black soybean, HEILVDOU, horsebean again.The traditional Chinese medical science think black soya bean have tonify the liver and kidney, invigorate blood circulation, detoxifcation, nourishing and fit keeping function, the effect of promoting longevity.Historical data once had long-term edible black soya bean and obtained long-lived record, studies show that in recent years, black soya bean contains abundant nutrition, long-term edible very useful to promoting health, because black soya bean puckery, matter are thick, be not as good to eat as the soya bean exquisiteness, common people are edible seldom, be commonly used to do animal feeding-stuff, thereby limited development and use to a certain extent black soya bean.Black soya bean also can be made and resemble the popular black soya bean food of preserved fruit class in fact.

The objective of the invention is, in above-mentioned prior art, the drawback that the black soya bean interest is poor, nondigestible, the eater is few, preserved black bean and preparation technology thereof are proposed, create a kind of new black soya bean food, make it when people are edible, fragrant and sweet soft glutinous, good to eat appetizing, food and do not mind.

Technical solution of the present invention is that preserved black bean is the black soya bean food of processing and fabricating, adopts black soya bean, Radix Glycyrrhizae, Momordica grosvenori, four kinds of raw materials of sugar.

The preparation technology of preserved black bean has adopted the preserved fruit processing method, it is characterized in that:

1, through the black soya bean after the pick removal of impurity, water cleans, and soaks again;

2, treat that black soya bean suctions moisture content after, carry out boiling again;

3, when immersion and boiling black soya bean, add the juice that cooks of Radix Glycyrrhizae and Momordica grosvenori, through boiling

It is ripe mashed that black soya bean is wanted;

4, in gyle, add white granulated sugar, black soya bean is carried out candy, behind fire, leave standstill and carry out sugar

Soak;

5, baking is dry, drop desaccharification juice before the baking, 55-70 ℃ of baking baking temperature;

6, the baking drying makes the finished product water content be no more than 9%, is the finished product preserved black bean after the cooling.

It is characterized in that: soak time is 4 hours.

It is characterized in that: candy and sugar soaks repeatedly repeatedly 5-8 time.

It is characterized in that: the sugared time of soaking is 12-24 hour each time.

It is characterized in that: the sugar content of the sugared immersion liquid of using is 50-70%.

The present invention has drawn boiling sugar, soaking sugared method and process preserved black bean of existing preserved fruit technology, has added Radix Glycyrrhizae, two kinds of medicinal and edible Chinese medicine materials of Momordica grosvenori in process, and it has improved the taste of preserved black bean, has increased the nourishing and fit keeping function effect of preserved black bean again.The present invention adopts repeatedly candy repeatedly and sugared method of soaking, and sugar is immersed in the black soya bean, to reach fragrant and sweet good to eat, the agreeably sweet requirement of preserved black bean finished product.

Advantage of the present invention is, is used to process black soya bean with the preserved fruit production method, created a kind of new black soya bean food, and it is fragrant and sweet soft glutinous, and taste is splendid, has overcome the original taste bad will of black soya bean, stodgy shortcoming.For the reasonable utilization of this beans that is seldom eaten by the people of black soya bean provides a kind of good mode, it had both helped people's health care, had created condition for black soya bean becomes the food that people like again.

Below, embodiments of the invention are described.

Buying the raw material of making preserved black bean on the market, black soya bean, Radix Glycyrrhizae, Momordica grosvenori and white granulated sugar, black soya bean is the making primary raw material, after black soya bean passes through the pick removal of impurities during making, after cleaning up with clear water, put into clear water and soaked 4 hours, after black soya bean to be soaked has suctioned moisture content, re-use container and carry out boiling, generally speaking, use atmospheric cooking, when having ready conditions, can adopt autoclaving.The juice that cooks that in immersion and boiling black soya bean, all will add Radix Glycyrrhizae and Momordica grosvenori.Through the black soya bean of boiling to reach black soya bean is boiled well-done, in black soya bean and gyle, add white granulated sugar then, carry out candy again, candy turning off stove leaves standstill and carries out sugar and soak, candy and sugar soaks operation should carry out 4-8 time repeatedly, candy and the sugared pol that contains of soaking the sugared immersion liquid of using in the process reaches 50-70%, toast drying then, the syrup that first drop was stained with band except that the black soya bean of processing before baking was dry, it is sent in the baking drying equipment again and toast drying, 55 ℃-70 ℃ of baking baking temperatures make the water content of finished product preserved black bean be no more than 9% through the overbaking drying, cooled finished product preserved black bean, meeting sanitary quality standard after testing can pack.When carrying out the foregoing description, the reference consumption of raw material of making preserved black bean is as follows: black soya bean 500 grams, and Radix Glycyrrhizae 10 grams, Momordica grosvenori 10 grams, white granulated sugar 650 grams, what add when soaking sugar and boiling sugar that cooking of Radix Glycyrrhizae and Momordica grosvenori form behind the liquid soaks liquid glucose and should be no less than 1250ml.The finished product preserved black bean that obtains after the overbaking drying, outward appearance be can not see the particle of sugar, and sugar part is by candy and sugared method of soaking, immersed in the black soya bean body that boils, through the overbaking drying, removed moisture content again, make preserved black bean, both instant edibles, resembling preserved fruit again can long preservation.

Claims

1, preserved black bean is the black soya bean food of processing and fabricating, it is characterized in that: adopt black soya bean, Radix Glycyrrhizae, Momordica grosvenori, four kinds of raw materials of sugar.

2, the preparation technology of preserved black bean according to claim 1 has adopted the preserved fruit processing method, it is characterized in that:

(1) through the black soya bean after the pick removal of impurity, water cleans, and soaks again;

(2) treat that black soya bean suctions moisture content after, carry out boiling again;

(3) soak and during the boiling black soya bean, add the juice that cooks of Radix Glycyrrhizae and Momordica grosvenori, want ripe through the black soya bean of boiling and rot;

(4) in gyle, add white granulated sugar, black soya bean is carried out candy, behind fire, leave standstill and carry out sugar and soak;

(5) baking is dry, drop desaccharification juice before the baking, 55-70 ℃ of baking baking temperature;

(6) the baking drying makes the finished product water content be no more than 9%, is the finished product preserved black bean after the cooling.

3, the preparation technology of preserved black bean according to claim 2 is characterized in that: soak time is 4 hours.

4, the preparation technology of preserved black bean according to claim 2 is characterized in that: candy and sugar soaks repeatedly repeatedly 5-8 time.

5, the preparation technology of preserved black bean according to claim 2 is characterized in that: the sugared time of soaking is 12-24 hour each time.

6, the preparation technology of preserved black bean according to claim 2 is characterized in that: the sugar content of the sugared immersion liquid of using is 50-70%.