Non-destructive pre-curing method for red beans

Abstract

The invention discloses a non-destructive pre-curing method for red beans. The method includes: removing impurities from red beans, performing cleaning, then putting the treated red beans in a constant temperature-humidity box for samming to a red bean moisture content of 50%-80%, putting the product in a raw material tank, performing heating to 60-120DEG C, raising the pressure to a level 0.1-0.3MPa higher than the atmospheric pressure outside the raw material tank, maintaining the temperature and pressure for 3-5h, then lowering the pressure to vacuum, and performing cooling to 40-70DEG C under a vacuum state, maintaining the temperature and pressure for 3-5h, then restoring the pressure to atmospheric pressure, conducting vacuum pumping repeatedly 5-10 times, then performing cooling to20-40DEG C, conducting heat preservation under vacuum for 30-60min, and then releasing the vacuum. The method provided by the invention adopts red beans as the raw materials, utilizes the variable temperature and pressure difference technology to make undamaged pre-cured beans, maximumly preserves the original nutrition, color and shape of the beans, greatly shortens the time of boiling into porridge or rice. In addition, the product can be stored at room temperature for a long time, and is convenient for storage and transportation.

Description

technical field [0001] The invention belongs to the technical field of grain, oil and food processing, in particular, the invention relates to a non-destructive pre-cooking method for red beans. Background technique [0002] With the rapid development of my country's economy, the quality of life of the people has been greatly improved, and the dietary consumption structure of urban and rural residents has undergone tremendous changes. The probability of suffering from "rich diseases" such as diabetes and cardiovascular and cerebrovascular diseases is gradually rising, and a healthy diet has become an important trend in development. The miscellaneous beans in miscellaneous grains refer specifically to starchy beans, which have the characteristics of high protein, high fiber, low fat, and low glycemic index, and are rich in nutrients such as vitamins, minerals, and lysine. The combination can effectively improve the nutritional value of staple food and improve the health level...

AI Technical Summary

Problems solved by technology

[0003] However, red beans, etc. are the main representatives of miscellaneous beans, which are dense and hard, and are not easy to cook. When they are cooked with rice, the phenomenon of "the rice is not cooked, the beans are not cooked, and the rice is rotten" often occurs, which greatly limits the application of red beans.

Most of the current research adopts soaking, cooking and then drying. Although this method can improve the degree of gelatinization of beans, after cooking and drying, problems such as damage to the skin layer of beans, fading, and nutrient loss have not been solved. Long process, high energy consumption and high cost

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