TWI693895B - Manufacturing method of smoked edamame - Google Patents

Abstract

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

Manufacturing method of smoked edamame

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.

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.

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.

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.

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‧‧‧Soybean semi-finished products

101‧‧‧edamame raw materials

102‧‧‧Cleaning process

103‧‧‧ Steaming process

104‧‧‧Quick freezing process

105‧‧‧ Raw materials for semi-finished products

106‧‧‧Warehouse placement process

2‧‧‧ Smoked edamame making

201‧‧‧ Thawing process

202‧‧‧Seasoning process

203‧‧‧Static flow

204‧‧‧Quick freezing process

205‧‧‧Finished products to be packaged

206‧‧‧Storage process

3‧‧‧Smoked edamame finished product packaging

301‧‧‧Packaging process

302‧‧‧Sale of finished products

Fig. 1 is a flow chart of the process of obtaining raw materials for production according to the present invention.

Figure 2: It is the manufacturing flow chart of the present invention.

Figure 3: This is the packaging flow chart of the present invention.

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.

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 semi-finished products 1, the production of smoky edamame 2, the packaging of smoky edamame products 3, among which: the manufacture of edamame semi-finished products 1 The main purpose of this step is to cook and ripen the green soybeans, so as to facilitate the production steps of the smoked soybeans of the present invention.

The first step of making the semi-finished product of edamame is mainly to first prepare the required The edamame raw material 101 first undergoes a cleaning process 102, so that impurities or soil etc. contained in the edamame raw material 101 can be thoroughly cleaned. When all the edamame raw materials 101 complete the cleaning process 102, the cooking process 103 is entered. The cooking process 103 is mainly to cook the edamame raw material 101 after the cleaning process 102 is completed, so as to make it edible. After the cooking process 103 is completed, the edamame raw material 101 in the mature state must be cooked within 10 minutes to 15 minutes to complete the quick freezing process 104, that is, the cooked edamame raw material 101 is quickly frozen within 10 minutes to 15 minutes Reach below -18 degrees C, so that the quality of the cooked edamame raw material 101 can be maintained, that is, the osmotic pressure can be slowed down at a low temperature, which can make microorganisms difficult to produce and can keep the cooked edamame The quality of the raw material 101. At this time, after the quick-frozen process 104 of the cooked edamame raw material 101 is completed, the semi-finished production raw material 105 required for the production of smoked edamame can be completed. At this time, the semi-finished product manufacturing raw material 105 is then subjected to the storage and placement process 106 to complete the step 1 of making edamame semi-finished product.

When the step 1 of making edamame semi-finished products is completed, the step 2 of smoked edamame production 2 can be started, and the main purpose of the step 2 of smoked edamame production 2 is to use the designed process 105 for the raw materials 105 that have been cooked and matured. Under the control of the addition of seasoning liquid and the temperature setting of the process, it is possible to produce edamame products with the best taste of smoke.

Please refer to Figure 1 and Figure 2, this smoked edamame production 2 step will be produced through the edamame semi-finished product production step 1, and placed in the storage location for the -18 degrees C below the semi-finished production raw materials 105 The required manufacturing weight is taken out, and then the edamame of the quick-frozen semi-finished product making raw material 105 is subjected to a thawing process 201, so that the edamame of the quick-frozen semi-finished product making raw material 105 reaches a manufacturable temperature. The thawing process 201 is mainly to make the edamame, which is the raw material 105 of the semi-finished product frozen below -18 degrees C, in a container with water flowing, and the flowing water is normal temperature. When the flowing water temperature is normal temperature When the temperature reaches 0°C to 10°C, the edamame of the semi-finished product making raw material 105 is immediately taken out of the water, and the defrosting process 201 is completed. After the thawing process 201 is completed, the seasoning process 202 can be performed. The seasoning process 202 is mainly to use the edamame 260KG obtained from the defrosted semi-finished production raw material 105, and 310KG seasoning liquid for seasoning. The thawing completed edamame 260KG is placed in the 310KG seasoning liquid, but the seasoning at this time The liquid is mainly composed of 5 degrees C ice water, edible salt, taste, sucrose secondary, glycine, smoke flavor and soy sauce. It is 310KG seasoning liquid. When performing the seasoning process 202 in which 260KG is placed in the seasoning liquid of 310KG, it needs to be stirred for 5 to 10 minutes to complete the seasoning process 202. After the seasoning process 202 is completed, the finished seasoned edamame needs to be placed in a standing process 203. The standing process 203 is mainly to place the seasoned edamame in a refrigerated 5°C~8°C environment and place 20~22 hours, so the static flow 203 is completed. After the standing process 203 is completed, the quick freezing process 204 is performed immediately, and the edamame of the standing process 203 is about to be completed. A quick freezing of 18 degrees C is carried out to ensure that the seasoned edamame maintains the quality of the best smoke flavor, that is completed Quick freezing process 204. When the quick freezing process 204 is completed, the finished soybean 205 to be packaged is produced. again The storage and placement process of the edamame in the finished product 205 to be packaged 206 is to place the seasoned edamame flavored so that the required quantity can be taken out according to the demand in the future. Can be manufactured under the control of the optimal weight ratio of edamame raw materials, the set process and the process temperature setting, and the best edamame with smoke-like taste can be manufactured, and then the smoked edamame of the present invention can be completed.

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 step 3 of packaging the finished product of smoked edamame is to produce the complete sales product of smoked edamame with smoked taste that has been finished in seasoning.

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 product 205 which has been prepared through the 2 steps of smoked edamame with the taste of smoke and to be packaged according to the needs of customers, and to carry out the packaging process 301, that is, according to the requirements of the customers Message, the packaging of smoked edamame, and then produce the appearance of the finished product 302. In this way, it is the person who completes the product packaging of smoked edamame with smoked taste.

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.

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‧‧‧ Smoked edamame making

105‧‧‧ Raw materials for semi-finished products

201‧‧‧ Thawing process

202‧‧‧Seasoning process

203‧‧‧Static flow

204‧‧‧Quick freezing process

205‧‧‧Finished products to be packaged

206‧‧‧Storage process

Claims (1)

A method for manufacturing smoked edamame, the steps of which include the steps of making edamame semi-finished products, smoky edamame production, and smoky edamame finished product packaging, wherein: the edamame semi-finished product production process is mainly to cook the raw edamame to mature to benefit the tobacco of the present invention The process of making fragrant edamame; the step of packaging the finished product of fragrant edamame is mainly the production of complete sales products of smoked edamame with the taste of smoke that has been completed in seasoning; its characteristics are: The process described as follows: Semi-finished raw material manufacturing process: The manufacturing weight required for the raw material of the semi-finished product of the edamame and the production of the semi-finished product below -18 degrees C: the thawing process: the required production will be taken out The semi-finished products made by weight are made into raw materials, so that the edamame of the quick-frozen semi-finished product making materials can be made to the temperature, and the thawing process is mainly to put the edamame of the quick-frozen semi-finished product making materials below -18°C in a water In the container in the flowing state, the flowing water is normal temperature. When the flowing water temperature reaches 0°C~10°C from normal temperature, the edamame of the raw material for the semi-finished product is immediately taken out from the water, and the thawing process is completed; the seasoning process: Take 260KG of edamame as raw material for the semi-finished product after the thawing process is completed, and season with 310KG of seasoning liquid, which means that the 260KG of edamame that will be thawed is placed in 310KG of seasoning liquid, but the seasoning liquid at this time is mainly from 5 degrees. C's ice water, edible salt, taste element, sucrose second grade, glycine, smoked flavor spices and soy sauce are prepared by 310KG seasoning liquid, when the seasoning process, you need to stir 5~10 0 minutes, the seasoning process is completed; static process: place the soybeans after the seasoning process in the environment of refrigerated 5 degrees C to 8 degrees C, and put it for 20 to 22 hours, so the static process is completed; Quick-freezing process: When the standing process is completed, the edamame that has completed the standing process is immediately frozen at -18 degrees C to keep the seasoned edamame with the best smoke flavor taste, that is, the quick-freezing process is completed; to be packaged Finished products: After completing the quick-freezing process, edamame products to be packaged are produced; storage and storage process: the edamame seasoned with smoked flavored finished products to be packaged are preserved and placed for future removal according to demand The required quantity, in this way, through the steps of making smoked edamame, the best edamame with smoke flavor can be produced under the control of the optimal edamame raw material weight ratio, the set process and the process temperature setting.

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