CN105685571A - Making process for pickled soybean sprouts - Google Patents
Making process for pickled soybean sprouts Download PDFInfo
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- CN105685571A CN105685571A CN201410685750.7A CN201410685750A CN105685571A CN 105685571 A CN105685571 A CN 105685571A CN 201410685750 A CN201410685750 A CN 201410685750A CN 105685571 A CN105685571 A CN 105685571A
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- CN
- China
- Prior art keywords
- semen glycines
- soybean sprouts
- taste
- glycines germinatus
- making process
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention discloses a making process for pickled soybean sprouts. The making process comprises the following steps: enzyme deactivation of soybean sprouts, salting, gravitational squeezing and dehydration, material blending, bagging and vacuumization, pasteurization, etc. With the making process, pickled soybean sprouts with spicy taste, sour-and-hot taste and mountain pepper taste can be prepared to meet demands of people for ready food. The prepared pickled soybean sprouts are rich in flavor and good in taste. The making process is simple and easy to master, can produce the pickled soybean sprouts with unique flavor, is suitable for large-scale production and meets market demands. The produced pickled soybean sprouts are popular among vast consumers, has substantial social economic benefits and promotion value and caters for the taste of modern people in living.
Description
Technical field
The invention belongs to food processing field, be specifically related to the processing technology of a kind of Semen Glycines Germinatus catsup and pickled vegetables。
Background technology
Semen Glycines Germinatus is a kind of nutritious, and the vegetable of delicious flavour, is the source of more protein and vitamin。Semen Glycines Germinatus sweet in the mouth, cool in nature, enter spleen, large intestine channel；There is clearing away heat-damp and promoting diuresis, eliminating impediment of subsiding a swelling, melanotic nevus of dispelling, control warty vegetation, profit skin effect。The processing technology of current Semen Glycines Germinatus catsup and pickled vegetables, complex manufacturing technology, manufacturing process is wayward, and production efficiency is low, product taste bad, and taste is few, and economic benefit is low, poor product quality。
Summary of the invention
For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that the processing technology of a kind of Semen Glycines Germinatus catsup and pickled vegetables, make processing technology simple to operation, producing taste good, production efficiency is high, and taste is many, high-quality, economic product easily, the production of the suitable marketization。
The processing technology of Semen Glycines Germinatus catsup and pickled vegetables provided by the invention, comprises the following steps:
(1) selecting fresh Semen Glycines Germinatus, length is 5-6cm；
(2) adopting 98-100 DEG C to complete Semen Glycines Germinatus, fixation time is the 25-35 second, is cooled to room temperature after completing；
(3) by the Semen Glycines Germinatus salting after completing 2-3 hour；
(4) Semen Glycines Germinatus after gravity squeezing dewatering type squeezing salting is adopted；
(5) with flavouring agent mixing Semen Glycines Germinatus；
(6) being packed by Semen Glycines Germinatus, evacuation, then carry out pasteurization in 87-97 DEG C, the time is 15-25 minute；
(7) after cooling, vanning stores。
The processing technology of Semen Glycines Germinatus catsup and pickled vegetables provided by the invention, it has the beneficial effects that, solves complex manufacturing technology, product taste bad, the problems such as poor product quality, make processing technology simple operations, and manufacturing process easily operates, product quality is high, product taste is many, and high financial profit is easy to use, easy to carry, it is suitable for promoting production。
Detailed description of the invention
Below in conjunction with an embodiment, the processing technology of Semen Glycines Germinatus catsup and pickled vegetables provided by the invention is described in detail。
Embodiment
The processing technology of the Semen Glycines Germinatus catsup and pickled vegetables of the present embodiment, comprises the following steps:
(1) selecting fresh Semen Glycines Germinatus, length is 6cm；
(2) Semen Glycines Germinatus being adopted 100 DEG C to complete, fixation time is 35 seconds, is cooled to room temperature after completing；
(3) by the Semen Glycines Germinatus salting after completing 3 hours；
(4) Semen Glycines Germinatus after gravity squeezing dewatering type squeezing salting is adopted；
(5) with flavouring agent mixing Semen Glycines Germinatus；
(6) being packed by Semen Glycines Germinatus, evacuation, then carry out pasteurization in 97 DEG C, the time is 25 minutes；
(7) after cooling, vanning stores。
The processing technology of Semen Glycines Germinatus catsup and pickled vegetables, the good product quality produced, technical process is simple to operation, solving poor product quality, not easily the problem such as long-term preservation, can produce the Semen Glycines Germinatus catsup and pickled vegetables of fragrant pungent, vinegar-pepper taste and Pericarpium Zanthoxyli taste, meet people's demand to quick food, edible safety, cost is low, high financial profit, it is easy to accumulating, and production efficiency is high, being loved by the people, market prospect is good。
Claims (1)
1. the processing technology of a Semen Glycines Germinatus catsup and pickled vegetables, it is characterised in that: said method comprising the steps of:
(1) selecting fresh Semen Glycines Germinatus, length is 5-6cm；
(2) adopting 98-100 DEG C to complete Semen Glycines Germinatus, fixation time is the 25-35 second, is cooled to room temperature after completing；
(3) by the Semen Glycines Germinatus salting after completing 2-3 hour；
(4) Semen Glycines Germinatus after gravity squeezing dewatering type squeezing salting is adopted；
(5) with flavouring agent mixing Semen Glycines Germinatus；
(6) being packed by Semen Glycines Germinatus, evacuation, then carry out pasteurization in 87-97 DEG C, the time is 15-25 minute；
(7) after cooling, vanning stores。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410685750.7A CN105685571A (en) | 2014-11-26 | 2014-11-26 | Making process for pickled soybean sprouts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410685750.7A CN105685571A (en) | 2014-11-26 | 2014-11-26 | Making process for pickled soybean sprouts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685571A true CN105685571A (en) | 2016-06-22 |
Family
ID=56941569
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410685750.7A Pending CN105685571A (en) | 2014-11-26 | 2014-11-26 | Making process for pickled soybean sprouts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105685571A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262752A (en) * | 2016-08-31 | 2017-01-04 | 山东玉兔食品有限责任公司 | Bean sprout beans production technology |
-
2014
- 2014-11-26 CN CN201410685750.7A patent/CN105685571A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262752A (en) * | 2016-08-31 | 2017-01-04 | 山东玉兔食品有限责任公司 | Bean sprout beans production technology |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160622 |
|
| WD01 | Invention patent application deemed withdrawn after publication |