Processing method for instant local flavor green bean sprout dish

A processing method and technology of mung bean sprouts, applied in the fields of application, food preparation, food science, etc., can solve the problems of weakening nitric acid reducing ability and increasing acidity of fermentation broth, etc., achieve high edible value and economic value, prolong shelf life, and fresh color Effect

Active Publication Date: 2012-02-15
ZHEJIANG UNIV OF TECH
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Problems solved by technology

But in the present invention, through the fermentation of lactic acid bacteria, the acidity of the fermentation liquid rises rapidly, so that the growth of other harmful bacteria is inhibited, and the reducing ability of nitric acid is weakened.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Primary processing of raw materials: select fresh mung bean sprouts with neat shape, strong and good quality, wash the mung bean sprouts in water, remove broken roots and mung bean coat and other impurities; boil clean water, add 1% of the quality of clean water White vinegar, the purpose of adding white vinegar is to keep the mung bean sprouts in the process of blanching, and to better maintain the crisp taste. Put the washed mung bean sprouts into it, and the water should cover the bean sprouts. When the water boils again, remove the mung bean sprouts and put them in In a clean draining basket, wait until the mung bean sprouts are completely cool, set aside;

[0026] 2. Marinade preparation: use 100 parts by weight of water, 8 parts by weight of salt, 4 parts by weight of rock sugar, and 4 parts by weight of whole dried red peppers. Put them in a pot according to this ratio and boil to make marinade. After the water boils for 5 minutes, Turn off the heat, pour the ...

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PUM

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Abstract

The invention provides a processing method for an instant local flavor green bean sprout dish, which comprises the steps of preliminary raw material processing, marinade production, spice bag production, ingredient preparation, fermentation, sterilization, packaging and the like. The processing method mainly has the beneficial effects that the quality guarantee period of the local flavor green bean sprout product which is produced according to the method provided by the invention is longer than the quality guarantee period of green bean sprouts, the quality guarantee period can be obviously prolonged, the structure of the green bean sprouts is intact, the green bean sprout dish is fragrant and crisp, the color is fresh, the taste is pure and the edible value and the economic value are very great.

Description

(1) Technical field [0001] The invention relates to a processing method of mung bean sprouts instant flavor dish. (2) Background technology [0002] Mung bean sprouts are cheap and nutritious. During the germination process of mung beans, the amino acids contained in the protein can be recombined, which greatly increases the amino acids that are relatively lacking in mung beans, and makes the ratio of amino acids more suitable for the needs of the human body, thereby improving the quality of mung bean sprouts. The nutritional value of mung beans; mung beans usually do not contain vitamin C, but they are very rich in vitamin C after germination, especially when mung beans have been germinated for 4 to 7 days, vitamin C will increase a lot during the germination process, and some proteins will also be decomposed into various The amino acids needed by humans can reach seven times the original content of mung beans, so the nutritional value of mung bean sprouts is greater than t...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 邵平应艳杰孙培龙
Owner ZHEJIANG UNIV OF TECH
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