Canned edible bean and preparation method thereof

Abstract

The invention discloses a preparation method of a canned red Vigna angularis. The method includes: firstly conducting exhaust and softening treatment on a mixture of red Vigna angularis and soup; and then carrying out cooking and stewing treatment in order, thus obtaining the product. The canned red Vigna angularis prepared by the method provided by the invention maintains the original flavor and grain shape of red Vigna angularis, adopts Vigna angularis, white granulated sugar and pure water as raw materials, and does not contain other added substances. The grain shape and flavor of red Vigna angularis are perfectly kept, nutrients are not lost, the quality safety level of Vigna angularis processed products is improved, and the consumption space of Vigna angularis is expanded.

Description

technical field [0001] The invention relates to a method for processing and preparing food, in particular to a method for processing and preparing leguminous plant fruit, and the manufactured food. Background technique [0002] Adzuki bean (Vigna angularis (Willd) Ohwi & Ohashi) grain is a traditional edible agricultural product in my country. Red bean can become one of the edible agricultural products with the longest history in China, especially as stuffing and raw material of bean, rice and bean porridge, because compared with other beans, it has comprehensive and excellent characteristics in terms of nutrition, health care and taste. Adzuki beans are rich in polyphenols, flavonoids and other substances, which have high nutritional and health value, and have certain effects on the prevention and control of oxidative damage in inflammation, cardiovascular disease, atherosclerosis, diabetes and cancer. The unique fragrance of red bean mainly comes from the seed coat. Stud...

AI Technical Summary

Problems solved by technology

Although the canned red bean food prepared by this method retains the bean grains of the red bean, the soup becomes thicker due to the addition of starch, which makes the taste of the red bean itself worse; discarding the boiled juice loses part of the nutrition and health care of the red bean in the boiled juice Components, such as coloring, also detract from the flavor of adzuki bean products

This method has the disadvantages of not being able to fully preserve the nutritional and health components of red bean, and the taste and flavor becoming worse

[0007] The existing red bean beverage products have the following defects: 1) The beverage products made by grinding and processing adzuki bean seeds make consumers unable to distinguish the quality of adzuki bean raw materials, and also leave hidden dangers for the use of inferior raw materials

At the same time, after the adzuki bean grains are ground, the internal physical structure changes, making the processed adzuki bean products less sandy and less flavorful; 2) Beverage products processed from adzuki bean extracts only retain part of the nutritional content of adzuki bean seeds , resulting in a low utilization rate of red bean raw materials; 3) Adzuki bean food processed from soaked and pre-cooked adzuki bean grains, because most of the anti-oxidation and anti-acidification health ingredients contained in the red bean seed coat are discarded, The function of dietary therapy and health care is greatly reduced; 4) Other substances are commonly added to processed adzuki bean products, such as tea, milk, mung beans, jujube, honeysuckle, starch, emulsifiers, stabilizers and substances rich in lysine, etc. adzuki bean flavor

Images