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Manufacturing method of pickled-pepper-flavor kidney beans

A production method, the technology of pickled kidney beans with pepper, applied in the field of food processing, can solve the problems of kidney beans without pickled pepper taste, etc.

Inactive Publication Date: 2017-05-31
贵州省桐梓县康利绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a method for making kidney beans with pickled peppers, so as to solve the problem that there are no kidney beans with pickled pepper taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The invention provides a kind of preparation method of pickled pepper kidney bean, comprising the following steps:

[0022] Step 1. Soaking: Select 5 kg of kidney beans with full grains, no cracks, and no moths, soak the kidney beans in cold water at 3°C ​​for 15 hours, and change the water every 5 hours during this period.

[0023] Step 2. Make seasoning liquid: add 10kg of water to the pot, chop 2kg of pickled peppers, wrap them in gauze and put them in the pot, then add 500g of chicken, 200g of coriander seeds, 150g of licorice and 100g of bay leaves, and boil for 20 minutes. Then filter out the chicken, coriander seeds, licorice and bay leaves. When the soup is cooled to 20°C, add 100g of salt, 80g of sugar, 70g of monosodium glutamate and 500g of pickled pepper water, and stir well to obtain a seasoning liquid.

[0024] Step 3. Tasting: Put the kidney beans into the seasoning liquid, keep the water temperature between 12°C, soak for 5 hours, and stir the kidney bea...

Embodiment 2

[0031] The invention provides a kind of preparation method of pickled pepper kidney bean, comprising the following steps:

[0032] Step 1. Soaking: Select 5 kg of kidney beans with full grains, no cracks, and no moths, soak the kidney beans in cold water at 4°C for 16 hours, and change the water every 5 hours during this period.

[0033] Step 2. Make seasoning liquid: add 10kg of water to the pot, chop 2kg of pickled peppers, wrap them in gauze and put them in the pot, then add 500g of chicken, 200g of coriander seeds, 150g of licorice and 100g of bay leaves, and boil for 20 minutes. Then filter out the chicken, coriander seeds, licorice and bay leaves. When the soup is cooled to 22°C, add 100g of salt, 80g of sugar, 70g of monosodium glutamate and 500g of pickled pepper water, and stir well to obtain a seasoning liquid.

[0034] Step 3. Tasting: Put the kidney beans into the seasoning liquid, keep the water temperature between 13°C, soak for 5 hours, and stir the kidney beans...

Embodiment 3

[0041] The invention provides a kind of preparation method of pickled pepper kidney bean, comprising the following steps:

[0042]Step 1. Soaking: Select 5 kg of kidney beans with full grains, no cracks, and no moths, soak the kidney beans in cold water at 5°C for 17 hours, and change the water every 5 hours during this period.

[0043] Step 2. Make seasoning liquid: add 10kg of water to the pot, chop 2kg of pickled peppers, wrap them in gauze and put them in the pot, then add 500g of chicken, 200g of coriander seeds, 150g of licorice and 100g of bay leaves, and boil for 20 minutes. Then filter out the chicken, coriander seeds, licorice and bay leaves. When the soup is cooled to 25°C, add 100g of salt, 80g of sugar, 70g of monosodium glutamate and 500g of pickled pepper water, and stir well to obtain a seasoning liquid.

[0044] Step 3. Tasting: Put the kidney beans into the seasoning liquid, keep the water temperature between 15°C, soak for 6 hours, and stir the kidney beans ...

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PUM

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Abstract

The invention relates to a manufacturing method of pickled-pepper-flavor kidney beans. The method comprises the following steps: 1. soaking: soaking kidney beans in 3-5-DEG C cool water for 15-17 hours; 2. manufacturing of seasoning liquor: adding water into a pot, adding pickled peppers, chicken, caraway seeds, licorice root and bay leaf, boiling, cooling the soup, adding salt, sugar, monosodium glutamate and pickled pepper water to obtain the seasoning liquor; 3. seasoning: adding the kidney beans into the seasoning liquor; 4. stir-frying: stir-frying the kidney beans in the pot; 5. oil removal: wrapping the wheat flour on the kidney bean surface, and stir-frying; 6. simmering: putting the kidney beans and seasoning liquor into a pottery jar, putting the pottery jar into a pot, and simmering; 7. packaging; and 7. sterilization. The kidney beans are soaked in cold water, seasoned by the seasoning liquor, and finally seasoned again, so that the taste is sufficiently fused into the kidney beans; and thus, the kidney beans have the sourness and spice of the pickled peppers and the fragrance of chicken, are aromatic without greasiness, and are tasty and delicious.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making kidney beans with pickled peppers. Background technique [0002] Sichuan-flavored food is unique, and its pickled pepper flavor and spicy flavor are well-known at home and abroad. Pickled peppers are spicy but not dry, and have a mellow taste, which is a classic traditional delicacy. Kidney beans (Phaseolus vulgaris Linn.sp) scientific name kidney beans, also known as kidney beans, are common beans (such as small black kidney beans, small white kidney beans, etc.) In general, it is a small miscellaneous grain crop belonging to the leguminosae (Leguminosae) genus Phaseolus L., and is a nutritious and widely grown edible bean crop. Kidney beans have extremely high nutritional value, with protein content of 23.1g per 100g, fat content of 1.3g, carbohydrate content of 56.9g, vitamin C content of 1.88-1.96mg, and Ca and Fe contents of 7 times ...

Claims

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Application Information

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IPC IPC(8): A23L11/00
Inventor 令狐世平
Owner 贵州省桐梓县康利绿色食品有限公司
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