TWI693895B - Manufacturing method of smoked edamame - Google Patents
Manufacturing method of smoked edamame Download PDFInfo
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- TWI693895B TWI693895B TW108117646A TW108117646A TWI693895B TW I693895 B TWI693895 B TW I693895B TW 108117646 A TW108117646 A TW 108117646A TW 108117646 A TW108117646 A TW 108117646A TW I693895 B TWI693895 B TW I693895B
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Abstract
一種煙薰毛豆之製造方法,包含經由毛豆半成品製作、煙薰毛豆製作、煙薰毛豆成品包裝之步驟後,即可製造出本發明之煙薰毛豆,進而可使在最佳毛豆原料重量比、所設定之流程以及製程溫度設定的控製下所製造出來的毛豆,可達到最佳具有煙薰感口味者。 A method for manufacturing smoked edamame, comprising the steps of making edamame semi-finished products, smoky edamame production, and smoky edamame finished product packaging, the smoky edamame of the present invention can be manufactured, which can be used to optimize the weight ratio of edamame raw materials, The edamame produced under the control of the set process and process temperature settings can achieve the best taste with smoke.
Description
本發明係關於一種煙薰毛豆之製造方法,尤指一種在所設定之毛豆重量比下,經由所設定之流程以及製程溫度設定的控製下,可生產製造出達到最佳具有煙薰感口味之毛豆,可實為一獨特、創新且具經濟效益之發明。 The invention relates to a method for manufacturing smoked edamame, in particular to a method which can produce the best smoked taste under the control of the set weight ratio of edamame through the set process and process temperature setting Edamame can be a unique, innovative and economical invention.
按坊間一般習知毛豆,僅是以水煮的方式將其煮熟後,再灑以胡椒口味的調味品來進行調味,其口味上僅此單一之口感,沒有任何特別創新之口感口味的毛豆產生。且該胡椒口味之毛豆,也僅在該毛豆的外表面上具有胡椒的口感,實則在毛豆內之毛豆粒沒有該胡椒的口感,讓一般消費者吃起來,僅是一灑上胡椒調味品的毛豆,完全沒有滲入該毛豆內的毛豆粒內。 According to the general knowledge of edamame, it is only cooked in a boiled manner, and then sprinkled with pepper-flavored seasoning for seasoning. The taste is only this single taste, there is no special innovative taste of edamame produce. Moreover, the pepper-flavored edamame only has the taste of pepper on the outer surface of the edamame. In fact, the edamame grains in the edamame do not have the taste of the pepper, which allows ordinary consumers to eat it. It is just sprinkled with pepper condiment. The edamame did not penetrate into the edamame grains in the edamame at all.
所以,如何開發創新之毛豆口感,而且還可使所創新口味口感滲入該毛豆內之毛豆粒,使其不僅是毛豆外殼僅具有該創新口味口感,還可以毛豆內之毛豆粒也同時具有創新口味口感,以使毛豆產品的口感豐富化,實為業者所需注意之課題。 Therefore, how to develop an innovative edamame taste, and also allow the innovative taste to penetrate into the edamame grains in the edamame, so that not only the edamame shell has only the innovative taste taste, but also the edamame grains in the edamame can also have an innovative taste Taste, in order to enrich the taste of edamame products, is a subject that the industry needs to pay attention to.
由於習知的毛豆口味口感存有上述之缺點,遂本發明人針對於此,經過一直不斷的思考和測試,終於在本案發明人 本著多年從事相關領域之研發經驗,針對前述之需求積極尋求解決之道,在經過長期努力之研究與測試之後,終於完成本發明,是以解決習用之缺點並增進其所未有的進步性與實用性。 Due to the above-mentioned shortcomings of the traditional taste of edamame, the present inventors have aimed at this. After continuous thinking and testing, the inventor finally found the present case Based on years of experience in research and development in related fields, and actively seeking solutions to the aforementioned needs, after long-term hard research and testing, the present invention was finally completed to solve the shortcomings of conventional use and enhance its unprecedented progress. And practicality.
緣此,本發明之主要目的在於,係在提供一種「煙薰毛豆之製造方法」,主要係生產製造出,在一定毛豆原料重量比下,經所設定之流程以及製程溫度設定的控製下,所製造出來的毛豆,可達到最佳具有煙薰感口味者。 Therefore, the main purpose of the present invention is to provide a "manufacturing method of smoked edamame", which is mainly produced under the control of the set process and process temperature settings under a certain weight ratio of edamame raw materials. The edamame produced can achieve the best taste with smoke.
1‧‧‧毛豆半成品製作 1‧‧‧Soybean semi-finished products
101‧‧‧毛豆原料 101‧‧‧edamame raw materials
102‧‧‧清洗流程 102‧‧‧Cleaning process
103‧‧‧蒸煮流程 103‧‧‧ Steaming process
104‧‧‧速凍流程 104‧‧‧Quick freezing process
105‧‧‧半成品製作原料 105‧‧‧ Raw materials for semi-finished products
106‧‧‧倉儲置放流程 106‧‧‧Warehouse placement process
2‧‧‧煙薰毛豆製作 2‧‧‧ Smoked edamame making
201‧‧‧解凍流程 201‧‧‧ Thawing process
202‧‧‧調味流程 202‧‧‧Seasoning process
203‧‧‧靜置流程 203‧‧‧Static flow
204‧‧‧速凍流程 204‧‧‧Quick freezing process
205‧‧‧待包裝之成品 205‧‧‧Finished products to be packaged
206‧‧‧倉儲置放流程 206‧‧‧Storage process
3‧‧‧煙薰毛豆成品包裝 3‧‧‧Smoked edamame finished product packaging
301‧‧‧包裝處理流程 301‧‧‧Packaging process
302‧‧‧銷售之成品 302‧‧‧Sale of finished products
第1圖:係本發明製作原料取得之處理流程圖。 Fig. 1 is a flow chart of the process of obtaining raw materials for production according to the present invention.
第2圖:係本發明之製造流程圖。 Figure 2: It is the manufacturing flow chart of the present invention.
第3圖:係本發明之包裝流程圖。 Figure 3: This is the packaging flow chart of the present invention.
為期使對於本發明之目的、功效以及構造特徵能有更詳細明確的瞭解,茲舉出如下述之較佳實施例並配合圖式說明如後。 In order to enable a more detailed and clear understanding of the purpose, efficacy, and structural features of the present invention, the following preferred embodiments are described below in conjunction with the drawings as follows.
首先請參閱第1圖所示,本發明係為一種煙薰毛豆之製造方法,其步驟包含毛豆半成品製作1、煙薰毛豆製作2、煙薰毛豆成品包裝3之步驟,其中:毛豆半成品製作1之步驟,主要的目的,係將生的毛豆蒸煮成熟,以利本發明煙薰毛豆製作步驟的進行。
First of all, please refer to FIG. 1, the present invention is a manufacturing method of smoked edamame, the steps of which include the preparation of edamame
該毛豆半成品製作1的步驟,主要先將所需製作的
毛豆原料101,先經過清洗流程102,以使該毛豆原料101本身所具有的雜質或泥土等可達到徹底的清潔,當所有毛豆原料101完成清洗流程102後,即進入蒸煮流程103。該蒸煮流程103主要是要將完成清洗流程102後的毛豆原料101進行煮熟,使其達到可食用的程度。當完成蒸煮流程103後,必需在10分鐘~15分鐘內,將該蒸煮成熟的狀態的毛豆原料101,完成速凍流程104,也就是在10分鐘~15分鐘內將煮熟的毛豆原料101急速冷凍達到-18度C以下,如此才可以保持蒸煮熟的毛豆原料101的品質,即在低溫的狀態下可使滲透壓的情況趨緩,進而可使微生物不易產生,而可保持蒸煮好的毛豆原料101的品質。此時蒸煮好的毛豆原料101進行速凍流程104後,即可完成製作煙薰毛豆所需之半成品製作原料105。此時再將該半成品製作原料105進行倉儲置放流程106,即可完成毛豆半成品製作1的步驟。
The first step of making the semi-finished product of edamame is mainly to first prepare the required
The edamame
當完成毛豆半成品製作1的步驟,即可開始進行煙薰毛豆製作2的步驟,而煙薰毛豆製作2的步驟主要的目的,係將已經蒸煮成熟之半成品製作原料105,利用該設計的流程、調味液的加入以及製程溫度設定等的控製下,即可生產製作出具有最佳煙薰感口味之毛豆產品。
When the
請參閱第1圖和2圖所示,該煙薰毛豆製作2的步驟,將經由毛豆半成品製作1的步驟所生產製造出,且為-18度C以下而放置在倉儲位置的半成品製作原料105取出所需要的製作重量,接著將該速凍之半成品製作原料105的毛豆,進行解凍流程201,以使該速凍的半成品製作原料105的毛豆達到可製作的溫度。而該解凍流程201,主要是將該速凍在-18度C以下之半成品製作原料105的毛豆,放置在一個水呈流動狀態的容器內,而流動的水為常溫,當流動的水溫由常溫達到0度C~10度C時,立即將該半成品製作原料105的毛豆由水中取出,即完成解凍流程201。當完成解凍流程201後,即可進行調味流程202。而該調味流程202,主要係以取自解凍完成之半成品製作原料105的毛豆260KG,搭配310KG的調味液來進行調味,即將解凍完成之毛豆260KG放置在310KG的調味液內,但此時的調味液,主要係由5度C的冰水、食用鹽、味素、蔗糖二級、甘氨酸、煙燻味香料及醬油所調製而成之為310KG調味液。當進行260KG放置在310KG的調味液內的調味流程202時,則需攪拌5~10分鐘,即完成調味流程202。當完成調味流程202後,需將完成調味之毛豆進行靜置流程203,該靜置流程203主要是將進行調味流程之毛豆置放在冷藏5度C~8度C的環境中,且置放20~22個小時,如此即完成靜置流程203。當完成靜置流程203後,立即進行速凍流程204,亦即將完成靜置流程203之毛豆,進行一18度C的速凍,以使調味好的毛豆保持具有最佳煙薰口味之品質,即完成速凍流程204。當完成速凍流程204後,即產生待包裝之成品205之毛豆。再
將該待包裝之成品205之毛豆進行倉儲置放流程206,就是將調味好具有煙薰口味之毛豆的置放,以便日後根據需求將之取出所需數量者,如此,經由煙薰毛豆製作2的步驟,即可在最佳毛豆原料重量比、所設定之流程以及製程溫度設定的控製下,製造出來最佳且具有煙薰感口味之毛豆,進而完成本發明煙薰毛豆的製成。
Please refer to Figure 1 and Figure 2, this smoked
當完成煙薰毛豆製作2的步驟即可依客戶的需求數量,進行煙薰毛豆成品包裝3的步驟。而該煙薰毛豆成品包裝3的步驟主要的目的,係將已完成調味製造之具有煙薰口感之煙薰毛豆進行完整銷售產品的製作。
When the 2 steps of making smoked green soybeans are completed, the steps of 3 packages of finished smoked green soybeans can be carried out according to the customer's demand. The main purpose of the
請參閱第2圖和第3圖所示,當接收到客戶所需製成數量以及每包重量為何之訊息後,即可進行煙薰毛豆成品包裝3的步驟。該煙薰毛豆成品包裝3的步驟,主要係將已經經由煙薰毛豆製作2步驟所製作具有煙薰口感口味之待包裝之成品205依客戶的需求,進行包裝處理流程301,即依客戶的要求訊息,進行煙薰毛豆的包裝,進而可產生銷售之成品302的態樣。如此,即完成具有煙薰口感之煙薰毛豆的完成產品包裝者。
Please refer to Figure 2 and Figure 3, after receiving the customer's required quantity and the weight of each package, you can proceed to the 3 steps of packaging of smoked green soybeans. The 3 steps of packaging the finished product of smoked edamame is mainly to process the finished
綜上所陳,本發明煙薰毛豆之製造方法,乃係本案發明人精心運用腦力設計而成,其不僅具有獨特的口感口味、又具有創新思維的特點,實符合專利法發明專利要件,爰依法提出申請,懇請 鈞局審查委員明鑑,准予專利,實為感禱。 In summary, the manufacturing method of the smoked edamame of the present invention is designed by the inventors of the case with careful use of brain power. It not only has a unique taste and taste, but also has the characteristics of innovative thinking, which is in line with the patent requirements of the patent law. I filed an application in accordance with the law, and pleaded with the review committee of the Jun Bureau to approve the patent and grant the patent.
唯,以上所述,僅述本發明之較佳實施例而已,非 因此即拘限本發明之專利範圍,故舉凡應用本發明說明書及申請範圍所為之等效結構變化,均同理皆包含於本發明之範圍內,合予陳明。 The above, only the preferred embodiments of the present invention are described, not Therefore, the patent scope of the present invention is restricted, so any equivalent structural changes that apply to the description and application scope of the present invention are all included in the scope of the present invention, and they are collectively stated.
2‧‧‧煙薰毛豆製作 2‧‧‧ Smoked edamame making
105‧‧‧半成品製作原料 105‧‧‧ Raw materials for semi-finished products
201‧‧‧解凍流程 201‧‧‧ Thawing process
202‧‧‧調味流程 202‧‧‧Seasoning process
203‧‧‧靜置流程 203‧‧‧Static flow
204‧‧‧速凍流程 204‧‧‧Quick freezing process
205‧‧‧待包裝之成品 205‧‧‧Finished products to be packaged
206‧‧‧倉儲置放流程 206‧‧‧Storage process
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
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JP4748533B2 (en) * | 2007-11-30 | 2011-08-17 | 株式会社ノースイ | Frozen product of edamame with grilled rice cake and method for producing the same |
CN103081984A (en) * | 2013-02-08 | 2013-05-08 | 徐州天马敬安食品有限公司 | Method for preparing quick-frozen fresh soyabean |
CN106261786A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce green soyabeans and preparation method thereof |
JP6092512B2 (en) * | 2011-12-27 | 2017-03-08 | 味の素株式会社 | Frozen green soybeans and method for producing the same |
CN109315695A (en) * | 2018-09-17 | 2019-02-12 | 浙江银河食品有限公司 | Boiled Green Soybeans processing technology |
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2019
- 2019-05-22 TW TW108117646A patent/TWI693895B/en active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4748533B2 (en) * | 2007-11-30 | 2011-08-17 | 株式会社ノースイ | Frozen product of edamame with grilled rice cake and method for producing the same |
JP6092512B2 (en) * | 2011-12-27 | 2017-03-08 | 味の素株式会社 | Frozen green soybeans and method for producing the same |
CN103081984A (en) * | 2013-02-08 | 2013-05-08 | 徐州天马敬安食品有限公司 | Method for preparing quick-frozen fresh soyabean |
CN106261786A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce green soyabeans and preparation method thereof |
CN109315695A (en) * | 2018-09-17 | 2019-02-12 | 浙江银河食品有限公司 | Boiled Green Soybeans processing technology |
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