CN102793121A - Processing method of light-color air-dried green string bean slices and salted products thereof - Google Patents

Abstract

A processing method of light-colored dehydrated sword bean slices and their pickled products. The light-colored dehydrated sword bean slices are cut into thin slices from fresh sword beans that have grown up sufficiently but have not yet expanded seeds, and are blanched, rinsed, and dried in nature. Prepared after bleaching and drying in the sun. The marinated sword bean slices are obtained by mixing and sealing the obtained light-colored dehydrated sword bean slices with auxiliary materials such as chopped fresh red pepper and the like. The dehydrated sword bean slices and pickled sword bean slices produced by the processing method of the present invention have no browning, are transparent and shiny, and can maintain a good natural color. Since no chemical additives need to be added during the processing process, the safety of food is guaranteed , which can meet the needs of raw materials for annual production.

Description

A processing method of light-colored dehydrated sword bean slices and pickled products thereof

technical field

The invention relates to the field of food processing, in particular to a method for processing light-colored dehydrated sword bean slices and their pickled products (pickled sword bean slices).

Background technique

Sword bean is a characteristic vegetable widely grown in my country. After general simple cooking, the sword beans have an unacceptable peculiar smell when eaten. Therefore, the folks generally eat the sword beans after drying and pickling. After the product is marinated, it is rich in nutrition, unique in flavor, tender and crisp in texture, and has the effect of increasing appetite, so it is deeply loved by consumers. However, although this processing method has been around for a long time and the products are popular in the market, there are still many problems in food quality due to the different levels of processing technology mastered by thousands of households:

First, the product has serious browning, different colors, and poor sensory quality. The traditional processing method is generally to slice the sword bean first, then directly dry or dry it to make a dry product, and then use the dry product to add ingredients and ferment it to make a pickled product. Others directly use fresh sword beans to slice and then add ingredients to marinate to make marinated products. The dried and pickled products processed in this way all show serious browning problems, and some are even black, and the color depth is uneven. It is impossible to form a stable and beautiful appearance impression in the minds of consumers, making it difficult to be accepted by the market, thus restricting the development of the sword bean industry.

Second, annual production cannot be achieved. The traditional processing method can only be carried out when the fresh raw materials are on the market. Generally, the raw materials are cleaned and cut, then properly dried, and then pickled. However, due to the strong seasonality and short supply period of sword bean raw materials, it cannot meet the demand for sword bean raw materials for annual production.

Therefore, it is necessary to transform traditional processing methods to realize industrial production; it is necessary to carry out research on raw material preservation technology and improve the quality of raw materials to meet the annual needs of processing enterprises for high-quality raw materials.

Contents of the invention

The technical problem to be solved by the present invention is to provide a processing method suitable for industrial production of light-colored dehydrated sword bean slices and their pickled products in view of the deficiencies of the above-mentioned prior art. The products produced by this method are crisp and tender in texture and unique in flavor , deeply loved by consumers, the color of the product is light or the natural color of the accessories.

In order to solve the above-mentioned technical problems, the technical scheme adopted in the present invention is: a kind of processing method of light-colored dehydrated sword bean slices, and this method comprises the following steps:

A. Selection: Select fresh sword beans that are fully grown but the seeds have not yet expanded, remove the parts with insect eyes and disease spots, and tear off the old tendons on both sides;

B. Slicing: Cut the beans into 2-3 mm thick slices;

C. Blanching, rinsing, whitening and drying: Blanch the sword bean slices for 1 to 2 minutes until the beans are just cooked through (transparent); then put the blanched sword bean slices into cooling water at room temperature to cool , Rinse to 38-42°C, then take out the sword bean slices, drain the surface water and put them in the natural sunlight to dry until the sword bean slices are white and dry to constant weight. During the drying process, the sword beans should be turned frequently piece;

D. Cooling: put the dried beans slices in a cool and dry environment and cool them down to normal temperature.

The blanching in the above step C refers to: blanching the sliced beans in hot water at 90-100°C for 1-2 minutes; or blanching the slices with hot steam for 1-2 minutes.

The processing method of above-mentioned light-colored dehydrated sword bean chips, comprises the steps:

A. Selection: Select fresh sword beans that are fully grown but the seeds have not yet expanded, remove the parts with insect eyes and disease spots, and tear off the old tendons on both sides;

B. Slicing: Cut the beans into 2-3 mm thick slices;

C. Blanching, rinsing, whitening and drying: Rinse the sliced sword bean slices with clean water, drain the surface moisture, and then place the sliced sword bean slices in a solar drying facility to receive sunlight, and wait for the temperature in the facility to rise When the temperature reaches 60-90°C, keep warm for 10-30 minutes, then turn the sword bean slices once, then raise the temperature to 60-90°C, keep warm for 10-30 minutes, and finally dry the sword bean slices directly in the sun to constant weight;

D. Cooling: put the dried beans slices in a cool and dry environment and cool them down to normal temperature.

The solar drying facility in the above step C refers to an interlayer plastic film, a plastic tent, a plastic greenhouse or a glass greenhouse. The operation method of using interlayer plastic film is as follows: In sunny weather, choose a sunny, dry, hygienic, and flat place, spread plastic film for food packaging on the ground, and spread the bean slices evenly on the plastic surface, the thickness not exceeding 1 cm. Then cover with plastic wrap for food packaging. Use material such as twigs or rocks to slightly compress the edges of the plastic. The sword bean slices are exposed to sunlight in the plastic interlayer, and the temperature rises rapidly. When the temperature rises to 60-90°C, it is kept warm for 10-30 minutes. Then uncover the upper film and turn the bean slices once. Then when the temperature is raised to 60-90°C according to the above method, keep it warm for 10-30 minutes. Finally, the upper film is uncovered, and the sword bean slices are dried directly in the sun to constant weight (it can be turned several times during drying to speed up the whitening and drying speed). When using plastic tents, plastic greenhouses or glass greenhouses for scalding, whitening and drying, in fine weather, choose a sunny, dry, hygienic and flat place, first place a sun mat in the tent or greenhouse, and then put the cut Spread the sliced beans on the drying mat, close the large tent (or greenhouse), and keep warm for 10 to 30 minutes when the sun raises the temperature to 60-90°C. Then open the door of the large tent or greenhouse to make it ventilated and convective. When the temperature drops to a point where it is convenient for personnel to operate, turn the sword bean slices once, then close the large tent (or greenhouse) and raise the temperature to 60-90°C. Keep warm for 10-30 minutes. Then open the large tent (or greenhouse) and continue to dry until the constant weight. During the drying, pay attention to turning the bean slices frequently to make them white and dry evenly.

The light-colored dehydrated sword bean slices prepared above can be sealed and packaged in food packaging bags, and can be stored in a cold storage with a temperature of 4-10°C and an air humidity of less than 60%, or the sealed packaged sword bean slices can be stored directly Store in a cool, dry room temperature storage for later use.

The present invention also provides a kind of pickled sword bean slices, which is prepared by taking 70%-80% of the above-mentioned light-colored dehydrated sword bean slices, 15%-25% of chopped fresh red pepper, and 3% of salt. ～10%, liquor 0.5%～1%, and monosodium glutamate 0.1%～0.5%, mix well, seal and ferment for 8～12 days.

The processing method of above-mentioned pickled sword bean slices is as follows:

A. Ingredients: 70% to 80% of light-colored dehydrated sword bean slices, 15% to 25% of chopped fresh red pepper, 3% to 10% of table salt, 0.5% to 1% of white wine, and 0.1% of monosodium glutamate by weight ~0.5%, mix light-colored dehydrated sword bean slices, chopped fresh red pepper, 95% salt, white wine, and monosodium glutamate;

B. Loading the altar: put the uniformly mixed materials into the altar, and press it tightly while loading it until it is 1-2 cm away from the mouth of the altar, and add the remaining 5% table salt as the covering salt;

C. Cover and seal: cover the altar, and add edible oil or water to the edge of the altar to seal, and then cover the altar with plastic to prevent dust from falling into the edge of the altar;

D. Fermentation: Place the jar in a hygienic and shady place, pickle and ferment until the pH reaches 3.5-4.5.

The minced fresh red pepper mentioned above is to select the fresh red pepper with low water content, no damage by diseases and insect pests, the same variety, and the same color to wash, dry, and chop for the above-mentioned pickling process.

Working principle of the present invention:

One is to use hot blanching to inactivate enzymes to inhibit enzymatic browning. Sword beans contain polyphenols and polyphenol oxidase, which are prone to enzymatic browning, and blanching can destroy the activity of enzymes to inhibit enzymatic browning.

The second is to use rinsing to remove the browning matrix to inhibit non-enzymatic browning. The blanched sword bean slices are rinsed with clear water to remove non-enzymatic browning substrates such as reducing sugars and amino acids on the surface, so as to inhibit non-enzymatic browning.

The 3rd, utilize sunlight to make the sword bean chip albino, dry. White dehydrated sword bean slices are prepared by utilizing the principle that chlorophyll turns white under the irradiation of sunlight by light and heat. At the same time, solar energy is used to heat, so that the water in the sword bean slices is evaporated and dried.

The 4th, utilize the preservation principle of dehydrated sword bean chip low water activity. The fresh sword beans are purchased during the concentrated market period, sliced and blanched, and then bleached and dried by solar energy. Control the water content of the sword beans below the safe water level to reduce their water activity, and then store the dehydrated sword bean slices in an airtight manner. In this way, the dehydrated sword bean slices can be preserved for a long time, so as to meet the needs of the sword bean raw materials for the annual production of pickled sword bean slices.

The fifth is the anaerobic fermentation and the dyeing principle of auxiliary materials (fresh red pepper). After mixing the dried and dehydrated sword bean slices with fresh red pepper and other auxiliary materials in proportion, put them into the altar, compact, fill, cover, seal, and anaerobic fermentation, so that the materials can be processed normally in an anaerobic environment. Lactic acid fermentation can realize long-term preservation, and can also make the sword bean slices dyed with the natural red color of chili and other auxiliary materials.

The product processed by the inventive method is compared with the product produced by the traditional processing method in the following table 1,

Table 1 The product processed by the inventive method and the product comparison table produced by the traditional processing method

It can be seen from the above table that the dehydrated light-colored sword bean slices and pickled sword bean slices produced by the processing method of the present invention have no browning, are transparent and shiny, and the moisture content of the dehydrated sword bean slices is ≤15.0%, and the color is white to light yellow , the color is uniform, and the color of pickled beans slices is the natural color dyed by auxiliary materials such as peppers, which is uniform. As the sun light is used to whiten the sword beans, the safety is good. After inspection, the nitrite content (calculated as NaNO ₂ ) of the pickled sword beans is ≤4mg/kg, and the coliform group is ≤30MPN/100g, and no pathogenicity has been detected. bacteria. It can meet the needs of raw materials for annual production.

The beneficial effects of the present invention compared with prior art are as follows:

1. The present invention adopts a new and simple method, using solar energy to scald, bleach and dry fresh sword beans, which has the advantages and effects of low energy consumption, fast drying and sanitation. The use of solar energy to dry can also make the bean slices white.

2. The present invention suppresses the browning in the process of drying and pickling the sword beans, so that the dehydrated sword beans and the pickled beans can maintain a good natural color.

3. The processing methods adopted in the present invention are all physical methods, and no chemical additives need to be added during the processing, which ensures the safety of the food.

4. The light-colored dehydrated sword bean slices of the present invention can be preserved for a long time. When marinating, only the light-colored dehydrated sword bean slices and red pepper and other auxiliary materials are mixed in proportion, and then pickled and processed. Therefore, the demand for raw materials for the annual production of pickled sword bean slices can be met. Fresh sword beans can be purchased and dried when the market is concentrated and the price is the lowest, so the production cost can also be reduced.

Detailed ways

Example 1:

Production of light-colored dehydrated beans:

Select fresh sword beans that are fully grown but the seeds have not yet expanded, remove the parts with insect eyes and disease spots, and tear off the old tendons on both sides; use a stainless steel vegetable cutter or stainless steel knife to cut the sword beans into 2-3 mm thick Thin slices; first heat the blanching water to 95°C, then immediately put the sliced sword bean slices into hot water, blanching for 1 to 2 minutes, and take them out quickly when the slices are transparent; Put the scalded sword bean slices into cooling water at room temperature to cool, rinse to 38-42°C, then take out the sword bean slices, drain the surface water, and place them in the sun to dry until white, and dry to constant weight. During the drying process, the sword bean slices should be turned frequently to make them white and dry evenly. The sun-dried sword bean slices are placed in a cool and dry environment and cooled to normal temperature to obtain light-colored dehydrated sword bean slices.

Preparation of Pickled Bean Chips:

Choose fresh red peppers with low water content, no pests and diseases, the same variety, and the same color, wash and dry the surface moisture, and then chop.

According to weight ratio, take 70% of the above-mentioned light-colored dehydrated sword bean chips, 25% of chopped fresh red pepper, 3.8% of salt, 0.5% of white wine, and 0.5% of monosodium glutamate, and mix them evenly. Put it in, press it tightly until it is 2 cm away from the mouth of the altar, stop adding materials, add 0.2% cover salt, cover the altar, and pour edible vegetable oil to the edge of the altar to seal the oil, and then put it on the altar cover Cover with plastic to prevent dust from falling into the rim of the jar. Place the jars in a hygienic, shady and cool place to ferment. When the pH reaches 3.5, stop the fermentation. For direct sale or sub-package, sealing and sterilization according to conventional methods.

Example 2

Production of light-colored dehydrated beans:

From the freshly harvested sword beans, select the fresh ones that have grown fully but the seeds have not yet expanded, remove the parts with insect eyes and disease spots, and tear off the old tendons on both sides; use a stainless steel vegetable cutter or stainless steel knife to cut the knife Cut the beans into 2-3 mm thick slices; rinse the cut beans with clean water, drain the surface moisture, and then place them in a solar drying facility (in this example, a sandwich plastic film is used as an example for illustration) Carry out blanching, the method is as follows: choose a sunny, dry, hygienic, and flat place, spread the plastic film for food packaging on the ground, spread the bean slices evenly on the plastic surface, the thickness is not more than 1 cm; then cover the food packaging Use plastic wrap. Use materials such as twigs to press slightly on the edge of the plastic; the sword bean slices are exposed to sunlight in the plastic interlayer, and the temperature rises rapidly. When the temperature rises to 75°C, keep warm for 20 minutes. Then uncover the upper film, flip the sword bean slices once; then cover the upper film according to the above method, and then heat it up to 60°C as above, and keep it warm for 30 minutes; Directly sun-dried to constant weight, pay attention to turning several times during sun-drying to make the bean slices albino and dry evenly. Finally, the dried sword bean slices are placed in a cool and dry environment and cooled to normal temperature to obtain light-colored dehydrated sword bean slices.

Preparation of Pickled Bean Chips:

Choose fresh red peppers with low water content, no pests and diseases, the same variety, and the same color, wash and dry the surface moisture, then chop and use in the following pickling process.

Get 72% of the light-colored dehydrated sword bean chips prepared above, 17% of minced fresh red pepper, 9.5% of salt, 0.7% of white wine, and 0.3% of monosodium glutamate by weight and mix them evenly. Put the evenly mixed material into the altar, and press it while loading it, until it is 1 cm away from the mouth of the altar, stop adding the material, add 0.5% surface salt, cover the altar, and pour it into the edge of the altar Clear water for water sealing. Then cover the altar cover with plastic to prevent dust from falling into the altar edge. Place the jars in a hygienic and shady place for rapid fermentation, and stop the fermentation when the pH reaches 4.5. For direct sale or sub-package, sealing and sterilization according to conventional methods.

Example 3

Production of light-colored dehydrated beans:

From the freshly harvested sword beans, select the fresh ones that have grown fully but the seeds have not yet expanded, remove the parts with insect eyes and disease spots, and tear off the old tendons on both sides; use a stainless steel vegetable cutter or stainless steel knife to cut the knife Cut the beans into 2-3 mm thick slices; rinse the cut beans with clean water, drain the surface water, and place them in solar drying facilities (take plastic greenhouses as an example, of course glass greenhouses or The method is as follows: In fine weather, choose a sunny, dry and hygienic, flat and open site, install a plastic greenhouse, place a sun-drying mat in the greenhouse, and spread the bean slices evenly on the sun-dried mat. Thickness does not exceed 1 cm. Then close the greenhouse. The sword bean slices are exposed to sunlight in a plastic greenhouse, and the temperature rises rapidly. When the temperature rises to 80°C, it is kept warm for 25 minutes. Then turn on the greenhouse and turn the beans. Close the greenhouse again, raise the internal temperature to 80° C., and keep the temperature for 25 minutes. Then turn on the greenhouse to ventilate and dry in the sun, so that the sword bean slices are directly dried to constant weight in the sun. Pay attention to turning the sword bean slices frequently during the drying process to make them evenly whitened and dried. Finally, the dried beans are placed in a cool, dry environment and cooled to normal temperature.

Preparation of Pickled Bean Chips:

Choose fresh red peppers with low water content, no pests and diseases, the same variety, and the same color, wash and dry the surface moisture, then chop and use in the following pickling process.

According to the weight ratio, take 80% of the light-colored dehydrated sword bean slices prepared above, 15% of chopped fresh red pepper, 3.8% of salt, 0.9% of white wine, and 0.1% of monosodium glutamate, mix them evenly, and put the evenly mixed materials into the jar , while loading it, press it tightly until it is 2 cm away from the mouth of the altar, stop adding materials, add 0.2% table salt as cover salt, cover the altar, and pour edible vegetable oil into the edge of the altar to seal the oil. Then cover the altar cover with plastic to prevent dust from falling into the altar edge. Place the jars in a hygienic and shady place for rapid fermentation, and stop the fermentation when the pH reaches 4.0. For direct sale or sub-package, sealing and sterilization according to conventional methods.

Claims (7)

1. the processing method of a light air-dried green string bean sheet, it is characterized in that: this method comprises the steps:

A, select: choose and fully grow up but fresh sword bean that seed does not expand as yet, remove the part that small holes caused by worms and scab are arranged, tear the old muscle of both sides off;

B, cutting: the thin slice that sword bean is cut into 2～3 millimeters thick;

C, blanching, rinsing, albefaction and drying:, be transparence to the sword bean sheet with sword bean sheet blanching 1～2 minute; The sword bean sheet that will pass through blanching is again put into cooling in the cooling water of normal temperature, rinsing to 38～42 ℃; Then the sword bean sheet is taken out, the open fire that drains the surface is placed on airing under the nature sunlight, until albefaction; And be dried to constant weight, shine in the system process and will often stir the sword bean sheet;

D, spreading for cooling: place cool place, dry environment to be cooled to normal temperature the sword bean sheet that dries, get final product.

2. the processing method of a kind of light air-dried green string bean sheet as claimed in claim 1 is characterized in that: the blanching among the said step C was meant: with blanching in the hot water of 90～100 ℃ of sword bean sheet inputs 1～2 minute.

3. the processing method of a kind of light air-dried green string bean sheet as claimed in claim 1 is characterized in that: the blanching among the said step C is meant uses vapours with sword bean sheet blanching 1～2 minute.

4. the processing method of a light air-dried green string bean sheet, it is characterized in that: this method comprises the steps:

A, select: choose and fully grow up but fresh sword bean that seed does not expand as yet, remove the part that small holes caused by worms and scab are arranged, tear the old muscle of both sides off;

B, cutting: the thin slice that sword bean is cut into 2～3 millimeters thick;

C, blanching, rinsing, albefaction and drying: the sword bean sheet that segments is clean with the clear water rinsing, drain surface moisture, the sword bean sheet is placed accept the nature solar radiation in the solar energy drying facility then; When treating that temperature is elevated to 60～90 ℃ in the facility; Be incubated 10～30 minutes, then the sword bean sheet stirred once, be warmed up to 60～90 ℃ again; Be incubated 10～30 minutes, the sword bean sheet is directly dried under natural sunlight to constant weight;

D, spreading for cooling: place cool place, dry environment to be cooled to normal temperature the sword bean sheet that dries, get final product.

5. the processing method of a kind of light air-dried green string bean sheet as claimed in claim 4 is characterized in that: the solar energy drying facility among the said step C is meant interlayer plastic sheeting, the big account of plastics, plastic green house or glasshouse.

6. pickle the sword bean sheet for one kind; It is characterized in that: this pickles the sword bean sheet is to get the light air-dried green string bean sheet 70%～80% that above-mentioned each claim is processed into, the fresh chilli 15%～25% that minces, salt 3%～10%, liquor 0.5%～1%, and monosodium glutamate 0.1%～0.5% mixing by weight percentage, and sealing and fermenting formed in 8～12 days.

7. a kind of processing method of pickling the sword bean sheet as claimed in claim 6, it is characterized in that: this method comprises the steps:

A, batching: get light air-dried green string bean sheet 70%～80%, the fresh chilli 15%～25% that minces, salt 3%～10%, liquor 0.5%～1%, and monosodium glutamate 0.1%～0.5% by weight percentage, with light air-dried green string bean sheet, the fresh chilli that minces, 95% salt, liquor, and monosodium glutamate mixing;

B, dress altar: the material that mixes is packed in the altar, pack on one side, compress on one side, until from two 1～2 centimetres in altar mouth, 5% salt of adding remainder again is as capping salt;

C, seal: cover the altar lid, and seal along adding edible oil or clear water, on the altar lid, cover plastics then, prevent that dust from falling into the altar edge at altar;

D, fermentation: jar is placed on health, shady and cool place, carries out pickled fermentedly, reach 3.5～4.5 to pH, promptly get.