TH23358U - The process of producing pickled bitter beans in pasteurized seasoning brine and the products obtained from that process. - Google Patents

Abstract

This invention, OCR, proposes a process for producing pickled bitter beans in pasteurized seasoning brine. The process involves preparing a seasoning brine containing the pickled bitter bean brine, then adding the resulting brine to the pickled bitter beans and pasteurizing them. The recipe for pickled bitter beans in pasteurized seasoning brine includes: pickled bitter beans, brine, water, sugar, vinegar, shallots, salt, and chili peppers.

Claims (3)

OCR 1. The process for producing pickled bitter beans in pasteurized seasoning brine involves the following steps: A. Prepare the seasoning brine by chopping 5-10% by weight/volume (w/v) of shallots and 1-4% by weight/volume (w/v) of chili peppers. Mix these with 10-30% by weight/volume (w/v) of water and blend until finely ground. Then add 3-15% by weight/volume (w/v) of vinegar. Next, take 30-50% by weight/volume (w/v) of the pickled bitter bean brine obtained from step B, mix in 20-250% by weight/volume (w/v) of sugar, and 1-4% by weight/volume (w/v) of salt. Finally, put all the ingredients into a pot and heat over medium heat until boiling. Simmer the ingredients until well combined, then turn off the heat, remove from the stove, let cool, and adjust the pH to no more than 4. At this stage, this is the seasoning liquid. B. Add the seasoning liquid obtained from step A to the pickled stink beans, using a ratio of 1:2 parts pickled stink beans to 1 part seasoning liquid by weight. Pack into containers and pasteurize at 60-80 degrees Celsius for 10-30 minutes. At this stage, this is the pasteurized seasoning liquid pickled stink beans. C. Soak the pasteurized seasoning liquid pickled stink beans from step B in water for 2-5 minutes, then immerse in cold water at 0-4 degrees Celsius for 35 minutes to rapidly reduce the temperature. Immediately remove the sample and let it dry at 30-35 degrees Celsius. At this stage, this is the pickled stink beans in seasoning liquid product that can be stored for a long time. 2. The process for producing pickled bitter beans in pasteurized seasoning water, as per Patent 1, which may include additional steps for pickling bitter beans: fresh bitter beans are sliced off the edges of the pods and cut into pieces, washed thoroughly, then boiled in boiling water for 3-5 minutes, or until the pods change color from dark green to yellowish-brown. The pods are then immediately removed and placed in cold water, left to cool, and the beans are squeezed out of the pods and washed with water. Clean thoroughly until all the white mucus is removed. Weigh 6-10 kilograms of the harvested stink beans and use 6-10 liters of fermenting liquid. Add 8-10% salt by weight/volume (w/v), 5-10% sugar by weight/volume (w/v), and 2-4% dried tamarind or vinegar by weight/volume (w/v) to achieve a pH below 4. Seal tightly and ferment at 30-37 degrees Celsius for 7-10 days, or until the pH of the pickled stink beans is below 4. At this stage, you will obtain pickled stink beans and the pickled stink bean liquid. 3. Pickled bitter beans in pasteurized seasoning liquid, obtained from the Department of Production Methods, as per claim 1, which has the following components: - Pickled bitter beans 1-2 parts - Seasoning liquid 1 part. The seasoning liquid contains the following components: - Pickled bitter bean liquid, 30.0-50.0% by weight of the seasoning liquid - Water, 10.0-30.0% by weight of the seasoning liquid - Sugar, 20.0-25.0% by weight of the seasoning liquid - Vinegar, 3.0-15.0% by weight of the seasoning liquid - Shallots, 5.0-10.0% by weight of the seasoning liquid - Salt, 1.0-4.0% by weight of the seasoning liquid - Chili peppers, 1.0-4.0% by weight of the seasoning liquid