CN1389144A

CN1389144A - Green bean jam and its production process

Info

Publication number: CN1389144A
Application number: CN02125343A
Authority: CN
Inventors: 冯永国
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-07-26
Filing date: 2002-07-26
Publication date: 2003-01-08

Abstract

The production method of green soybean paste is made up by using green soybean as raw material and adopting the following steps: selecting material, cleaning, protecting colour, removing beany smell, breaking, adding zinc gluconate, preheating, pulping, concentrating, heating, canning, sealing, sterilizing and cooling so as to obtain the invented product with nature green.

Description

A kind of green bean jam and method for making

The present invention relates to a kind of method for making of flavouring, is the method that raw material prepares the green bean jam flavouring of green color with fresh light green green soya bean especially.

At present, catering trade cook's cooking dish transfers the kind of color to have: transfer red with tomato ketchup, use the widest at most, because catsup is to process with natural tomato, so be suitable for the dish cooking: as several in sweet and sour, the chrysanthemum fish, braised prawn ... transfer yellow kind that custard powder or curry powder are arranged, the black soy sauce, dark soy sauce, Salt black bean, and transfer when green, just spinach being squeezed juice uses, not only inconvenience but also effect were bad, and be not suitable for using the marennin of marennin＜in the dish〉as using in the millet cake, because do not meet green material, the tendency of the day of natural prodcuts is so the green color tartar sauce of the dish cooking has become a blank.Because too much can be for not selecting for use, so gone out the color world of a slice red color in the dish as the colored tartar sauce of catsup.And the green soya bean product discloses the whole grain of fermentation green bean jam in " Food Science " 96 years 17 phases.Chinese patent discloses green soya bean flour No. 1098601, and Chinese patent discloses the green soya bean ice cream No. 1080126, but the green bean jam of the making beating of the seasoning of not mixing colours.For being enjoyed, dish transfer effect to become colourful, and dazzlingly beautiful, urge people's appetite, in order to fill up this blank of green color tartar sauce, this invention has been developed in special design.

The purpose of this invention is to provide a kind of green color as the mix colours natural season sauce of seasoning of catsup.It can make various, the better effects if, more convenient of cook's cooking dish color.Make dish more colourful, rich and varied, urge people's appetite.

The object of the present invention is achieved like this: in order to reach effect and the exquisiteness the same with catsup, the present invention has used the technology of catsup and has processed green bean jam, promptly green soya bean by selecting materials, clean, protect look, take off raw meat go flavor, broken, add grape saccharic acid zinc, preheating, making beating, concentrate, heating, tinning sealing, sterilization cooling form.

The raw material green soya bean contains protein, carbohydrate, mineral nutrient element according to " the edible beans of China is learned " year green soya bean among the present invention.Nutrition with general equilibrium.For the present invention who achieves the above object has taked following technical measures.Its detailed processing method is as follows:

1, select materials: strict rejecting gone rotten, and selects the green soya bean of fresh glossy dark green and full hypertrophy for use.

2, clean: satisfactory green soya bean is cleaned with the clear water that flows, dry;

3, protect look: the green soya bean after will cleaning immerses colour protecting liquid and soaked 24 hours, picks up and dries, and its colour protecting liquid is the 0.125-0.25% sodium bicarbonate water, and liquor capacity is 4 times in a green soya bean.

4, take off raw meat and remove peculiar smell:

Green soya bean is placed 100 ℃ of hot water, and the sodium bicarbonate, the adjustment PH8-9 that add 1-5% simultaneously carry out blanching, and the time kept 25 minutes, and the pressure of used heating steam is 343-441kpa.

5, fragmentation:

Send into the clear water fragmentation that disintegrating machine adds green soya bean 50% with soaking green soya bean with conveying worm.

6, add ZnG:

With broken green soya bean in green soya bean: ZnG is with 100: ratio (1-10%) adds zinc gluconate and also stirs.

7, preheating:

Broken green soya bean through stirring heats by tube heater, and general temperature is controlled at 95 ℃-98 ℃, is incubated 5-10 minute.

8, making beating:

By three road beater making beating, the beater hole diameter of sieve (perforated) plate is the first road 1.00mm, the second road 0.5mm with the preheating green soya bean, the 3rd road 0.4mm requires charging even, adds the clear water making beating of one times in green soya bean simultaneously, be beneficial to pulp, the slurry of getting flowed into the basin of belt stirrer.

9, concentrate:

Green bean jam vacuum in the economic benefits and social benefits vacuum concentration pot is concentrated, when sauce body enrichment is that 20%-29.5% stops to concentrate.

10, heating, tinning, sealing:

To concentrate the sauce body and be heated to 90 ℃-95 ℃, tinning in time and sealing.

11, sterilization cooling:

Should in time carry out sterilization after the tinning sealing, not cross its blanking time 30 minutes, boiling water sterilization can should in time cool off below 40 ℃.

Advantage of the present invention:

1, provides a new kind for the catering trade flavoring industry;

2, make the catering trade cook cook more convenient, better effects if;

3, product of the present invention has the green of pure natural, is pollution-free food.

Embodiment:

Get the green soya bean of 100 kilograms of fresh blue or green benevolence,, select materials through impurity elimination, clean the back and be placed in 100 ℃ of hot water in 24 hours, add 1 kilogram of sodium bicarbonate and adjust PH8-9, with steam blanching 25 minutes with 400 kilograms of colour protecting liquids immersions, steam pressure is 350kpa, with adding 10 gram ZnGs after the crusher in crushing and stirring, with the hole diameter of sieve (perforated) plate first road 1.00mm, the second road 0.5mm, the 3rd road 0.4mm, the beater making beating is during making beating, add 100 kilograms of clear water, be beneficial to pulp.Carry out the economic benefits and social benefits vacuum then and concentrate,, stop to concentrate, then the sauce body is heated to 95 ℃ of envelopes of tinning immediately when concentration is 28.5-29.5%, and the sterilization cooling.

Claims

One, a kind of method for making of green bean jam, mainly be to be raw material with fresh light green green-grain soybean, by selecting materials, clean, protect look, take off raw meat go flavor, broken, add ZnG, preheating, making beating, concentrate, heating, tinning sealing, sterilization cooling be prepared from, it is characterized in that:

1, sauce body enrichment is 20%-29.5%;

2, green soya bean with sodium bicarbonate high temperature take off raw meat go the flavor;

3, broken before the green soya bean preheating;

4, preheating before the green soya bean making beating;

5, pull an oar with the sieve plate in three kinds of different apertures;

6, concentrate the back heating.
Two, according to the method for making of the described green bean jam of claim one, it is characterized in that:

(1) green soya bean is placed 100 ℃ of hot water, add sodium bicarbonate simultaneously, adjust PH8-9 and carry out blanching, the time is 25min,

The pressure of used heating steam is 343-441kpa;

When (2) pulling an oar, the hole diameter of sieve (perforated) plate of beater is 1.0mm, 0.5mm, 0.4mm;

(3) concentrate with the economic benefits and social benefits vacuum and concentrate, when slurry concentration stops to concentrate during for 20%-29.5%, promptly high concentration is 28.5%

-29.5%, low concentration is 20%-22%;

(4) ratio of green soya bean adding ZnG is 100: 1-15%;

(5) ratio of green soya bean adding sodium bicarbonate is 100: 1-5%;

(6) configuration proportion of colour protecting liquid is, water: sodium acid carbonate=100: 0.125-0.25%;

(7) green soya bean is 1: 4 with the ratio of the volume of colour protecting liquid,

The water that adds green soya bean 50% when (8) broken,

The water that adds one times in green soya bean when (9) pulling an oar.