TH690A3 - Soybean Production Process Fresh Frozen Vegetables Pandan Flavor - Google Patents

Abstract

Manufacturing process Fresh frozen soybeans, pandan scent By bringing raw soybeans pod Fresh selected raw materials, complete pod characteristics Eliminate foreign bodies Wash with clean water, destroy or reduce the amount of harmful microorganisms. And destroy enzymes With a hot water spray system (Spray Blanching) at a temperature of not less than 93 ํ C time 80-200 seconds, cool rapidly. Flavored with pandan flavor solution. At a concentration of 25-30 kg of pandan leaves In 100 liters of pandan scent solution, the flavor may be flavored with 4-8 g of concentrated salt solution in 100 ml salt solution in cold (Spray Chilling at 0-5 ํ C) for 20-30 minutes or immersed in a container. Contain Pandan leaf solution Freezing the product With the Quick Frozen System (Individual Quick Freezing, IQF), it is used to remove defects and foreign matter again. Then packaged in a plastic bag and control the storage temperature And the transport temperature is not higher than -18 ํ C

Claims (5)

1. Production process Fresh frozen soybeans, pandan scent By bringing raw soybean pods that Through the selection of raw materials, complete pod characteristics Eliminate foreign bodies Rinse with clean water, destroying or reducing the amount of harmful microorganisms. And destroy enzymes With a hot water spray system (Spray Blanching) at a temperature of not less than 93 ํ C time 80-200 seconds, cooling rapidly, flavoring the product. With natural pandan scent solution By soaking the solution or spraying (Spray Chilling) for 20-30 minutes (or pandan scent solution in a controlled salt solution (sodium chlorite solution) at a concentration of 4-8 g in 100 ml of pandan scent solution. Fresh soybeans, pandan scent with a salty taste of salt. (Sodium Chlorite) in products 0.5-1.5 g per 100 g fresh weight and salt content. (Sodium chlorite) whole pod 0.8-1.5 g per 100 g fresh weight Then freezing (Freezing) control the temperature of the product not higher than -18 ํ C 2. The process according to claim 1 is unique as follows: As a manufacturing process Freeze-dried soybean products, pandan scent from natural pandan leaf water solution preparation 3. The process according to claim 1 is unique as follows: Techniques for adding pandan flavored water solution From natural pandan leaves By extracting the pandan leaves odor solution in the proportion of 25-30 kg of pandan leaves in a hot water solution (not less than 80 degrees Celsius) in the case of boiling, it takes 30-60 minutes or the extraction technique by soaking the pandan leaves in hot water. 2-3 hours 4. The process according to claim 1 is unique as follows: Technique: Adding 25-30 kilograms of pandan scent solution in 100 liters of solution and add salt solution (sodium chlorite solution) to touch the product. While cooling at a solution temperature of 0-5 ํ C with Spray Chilling, or may use the technique of soaking the product in pandan scent solution. By using exposure time 20-30 minutes 5. The process according to claim 1 is unique as follows: Concentration volume The salt solution used was 4-8 g in 100 ml of pandan scent solution and the time of contact with the solution was 20-30 minutes. After processing / processing, there was 0.5-1.0 g of infiltrated salt (seed only) per 100 g, fresh weight and salt (sodium chlorite) and whole pod salt. (Peel, including seeds) 0.8-1.5 grams per 100 grams fresh weight