CN102550688A - Preparation method of peanut vegetable porridge - Google Patents

Abstract

A production method of peanut and vegetable porridge, using peanuts and vegetables as raw materials, the production method is: soaking the raw materials in 0.05-0.20% salt and potassium carbonate (1:1) solution, the ratio of material to liquid is 1:3-6, 10-30 ℃, 5-35h; after soaking and cleaning, the raw materials are subjected to microwave deodorization and enzyme elimination at a microwave output frequency of 2450±50MHz and a power of 60-90kW; then the raw materials are ground to 50-70 mesh, and the ratio of material to water is 1: 0.5~1 Add water and cook; Then, under the condition of harmonization indicator output 50, duty cycle 60, temperature 60~80℃, ultrasonic emulsification is carried out for 20~30 minutes/50kg; Mix according to 100:50:2:1, fill in retort bags, vacuum seal and sterilize at 0.13Mpa to 0.21Mpa, 5min to 8min, 110°C to 115°C, and cool to room temperature.

Description

Production method of peanut and vegetable porridge

technical field

The invention belongs to a food processing method, in particular to a production method of peanut and vegetable porridge.

Background technique

Peanut is a kind of food with rich nutrition, good taste, high quality and low price. However, peanuts are high in fat and should not be eaten in large quantities at one time. At present, the dishes for cooking peanuts mainly include fried peanut kernels, fried peanut kernels, boiled peanuts (kernels), peanut kernel cold dishes, etc., and are limited to families, restaurants, hotels; the products of processed peanuts mainly include spiced peanut kernels, peanut milk , peanut dew, peanut butter, etc. It has not yet been found that peanuts and vegetables are processed into a food with reasonable nutrition.

Contents of the invention

The problem to be solved by the present invention is to combine peanuts and vegetables to produce a special food—peanut and vegetable porridge, and provide a method for producing peanut and vegetable porridge. The main process flow is: soaking raw materials → removing fishy smell → killing enzymes and protecting color → grinding → packaging → sterilization. Peanut and vegetable porridge has the characteristics of easy to accept color, outstanding peanut aroma, soft and comfortable taste, reasonable nutritional content, adaptable to a wide range of people, and can be eaten and cooked.

The peanut and vegetable porridge of the present invention adopts peanuts and vegetables as raw materials, and its concrete production method is:

1. Soak the raw materials in a mixed solution of 0.05% to 0.20% salt and potassium carbonate (salt:potassium carbonate=1:1), the ratio of raw materials to solution is 1:3~6, the water temperature is 10°C~30°C, the time 5 hours to 35 hours;

2. Take out the soaked raw materials, rinse them with clean water for 1 to 3 times, drain the surface water of the raw materials, put them in a microwave field to remove the fishy smell, and kill the enzyme and fishy smell for the first time. The microwave output frequency is 2450±50MHz, the microwave output power is 60KW～90KW, the ambient temperature is 10℃～30℃, the relative humidity is 40%～70%, the height of the inlet and outlet is 60mm, the width of the conveyor belt is 960mm, and the transmission speed is 2.0m～6.0m/min;

3. Grind the first enzymatic and deodorizing raw materials to 50-70 mesh, then add clean water according to the ratio of raw materials and water at 1:0.5-1, stir evenly, heat and cook, and then deenzyme and deodorizing again;

4. Put the boiled material in the ultrasonic field, and carry out ultrasonic emulsification treatment at 20min-30min/kg under the condition that the output of the harmonic indication is 50, the duty ratio is 60, and the temperature is 60°C-80°C;

5. Wash the vegetables (cabbage or cabbage), shake dry to remove surface moisture, and shred;

6. Mix the emulsified material, shredded cabbage, salt, and monosodium glutamate in a ratio of 100:50:2:1, fill it in a retort bag, vacuum seal it, and put it in a high-temperature cooking pot for sterilization with a back pressure of 0.13Mpa~ 0.21Mpa, the time is 5min~8min, the temperature is 110℃~115℃, and naturally cooled to room temperature is the peanut and vegetable porridge.

The advantages of the present invention are:

1. Use salt and potassium carbonate solution to soak raw materials, which can remove part of the fishy smell and flatulence factor, and protect the color of the product; microwave treatment of raw materials can kill lipoxygenase, so that it cannot oxidize the polyunsaturated fatty acids in the raw materials Fatty acid hydroperoxide can be used to remove beany smell and sterilize without affecting the flavor of the product; through ultrasonic emulsification, the appearance of the product is uniform.

2. It is packaged in a retort bag and sterilized by back pressure, making the product easy to store and transport, and convenient for industrial production.

3. Only add Chinese cabbage or cabbage, only add salt and monosodium glutamate, suitable for public taste.

Detailed ways

Example 1:

1. Soak the raw materials in 0.1% salt and potassium carbonate mixed solution (salt:potassium carbonate=1:1), the ratio of raw materials and solution is 1:3~6, the water temperature is 10~15°C, and the time is 10~ 15 hours;

2. Take out the soaked raw materials, rinse them with clean water for 1 to 3 times, drain the surface water of the raw materials, and place them in a microwave field for the first time to kill enzymes and remove fishy smell. The microwave output frequency is 2450±50MHz, the microwave output power is 60KW, the ambient temperature is 10-15°C, the relative humidity is 40%-50%, the height of the inlet and outlet is 60mm, the width of the conveyor belt is 960mm, and the transmission speed is 3.0/min;

3. Grind the first enzymatic and deodorizing raw materials to 50-70 meshes, add water according to the ratio of raw materials and water of 1:0.5-1, stir evenly, heat and cook, and then deenzyme and deodorizing again;

4. Put the boiled material in the ultrasonic field, and perform ultrasonic emulsification treatment at a rate of 20 minutes/50 kg under the conditions that the output of the harmonic indicator is 50, the duty ratio is 60, and the temperature is 80°C;

5. Wash the vegetables (cabbage or cabbage), shake dry to remove surface moisture, and shred;

6. Mix the emulsified material, shredded cabbage, salt, and monosodium glutamate in a ratio of 100:50:2:1, fill it in a retort bag, vacuum seal it, and put it in a high-temperature cooking pot for sterilization with a back pressure of 0.13Mpa~ 0.21Mpa, the time is 5min~8min, the temperature is 110℃~115℃, and naturally cooled to room temperature is the peanut and vegetable porridge.

Example 2:

1. Soak the raw materials in a mixed solution of 0.075% salt and potassium carbonate (salt:potassium carbonate=1:1), the ratio of raw materials to solution is 1:3~6, the water temperature is 15~20°C, and the time is 15~ 20 hours;

2. Take out the soaked raw materials, rinse them with clean water for 1 to 3 times, drain the surface water of the raw materials, and place them in a microwave field for the first time to kill enzymes and remove fishy smell. The microwave output frequency is 2450±50MHz, the microwave output power is 70KW, the ambient temperature is 15-20°C, the relative humidity is 50%-60%, the height of the inlet and outlet is 60mm, the width of the conveyor belt is 960mm, and the transmission speed is 4.5/min;

3. Grind the first enzymatic and deodorizing raw materials to 50-70 meshes, add water according to the ratio of raw materials and water of 1:0.5-1, stir evenly, heat and cook, and then deenzyme and deodorizing again;

4. Put the boiled material in the ultrasonic field, and perform ultrasonic emulsification treatment at a rate of 25 minutes/50 kg under the condition that the output of the harmonic indicator is 50, the duty ratio is 60, and the temperature is 70°C;

5. Wash the vegetables (cabbage or cabbage), shake dry to remove surface moisture, and shred;

6. Mix the emulsified material, shredded cabbage, salt, and monosodium glutamate in a ratio of 100:50:2:1, fill it in a retort bag, vacuum seal it, and put it in a high-temperature cooking pot for sterilization with a back pressure of 0.13Mpa~ 0.21Mpa, the time is 5min~8min, the temperature is 110℃~115℃, and naturally cooled to room temperature is the peanut and vegetable porridge.

Example 3:

1. Soak the raw materials in 0.05% salt and potassium carbonate mixed solution (salt:potassium carbonate=1:1), the ratio of raw materials and solution is 1:3~6, the water temperature is 20~25°C, and the time is 20~ 25 hours;

2. Take out the soaked raw materials, rinse them with clean water for 1 to 3 times, drain the surface water of the raw materials, and place them in a microwave field for the first time to kill enzymes and remove fishy smell. The microwave output frequency is 2450±50MHz, the microwave output power is 80KW, the ambient temperature is 20-25°C, the relative humidity is 60%-70%, the height of the inlet and outlet is 60mm, the width of the conveyor belt is 960mm, and the transmission speed is 6.0/min;

3. Grind the first enzymatic and deodorizing raw materials to 50-70 meshes, add water according to the ratio of raw materials and water of 1:0.5-1, stir evenly, heat and cook, and then deenzyme and deodorizing again;

4. Put the boiled material in the ultrasonic field, and perform ultrasonic emulsification treatment for 30 minutes/50 kg under the conditions of the output of the harmonic indication is 50, the duty ratio is 60, and the temperature is 60°C;

5. Wash the vegetables (cabbage or cabbage), shake dry to remove surface moisture, and shred;

6. Mix the emulsified material, shredded cabbage, salt, and monosodium glutamate in a ratio of 100:50:2:1, fill it in a retort bag, vacuum seal it, and put it in a high-temperature cooking pot for sterilization with a back pressure of 0.13Mpa~ 0.21Mpa, the time is 5min~8min, the temperature is 110℃~115℃, and naturally cooled to room temperature is the peanut and vegetable porridge.

Claims (1)

1. a production method of peanut and vegetable porridge, adopting peanuts and vegetables as raw materials, is characterized in that it is produced according to the following methods: 1.1. Soak the raw materials in a mixed solution of 0.05-0.20% salt and potassium carbonate (salt:potassium carbonate=1:1), the ratio of raw materials and solution is 1:3-6, the water temperature is 10-30°C, and the time is 5 ~35 hours; 1.2. Take out the soaked raw materials, rinse them with clean water, drain the water on the surface of the raw materials, and place them in a microwave field to kill enzymes and fishy smell for the first time. Microwave output frequency 2450±50MHz, microwave output power 60~90KW, ambient temperature 10~30℃, relative humidity 40%~70%, inlet and outlet height 60mm, conveyor belt width 960mm, transmission speed 2.0~6.0/min; 1.3. Grind the raw materials that have been de-enzyme and deodorized for the first time to 50-70 meshes, then add water according to the ratio of raw materials and water at 1:0.5-1, stir evenly, heat and cook, and de-enzyme and deodorize again. Place the boiled material in an ultrasonic field, and carry out ultrasonic emulsification treatment at a rate of 20-30 minutes/50 kg under the conditions of a harmonic indication output of 50, a duty ratio of 60, and a temperature of 60-80°C.