阅读说明：本技术 一种豆类料理包生产工艺 (Bean material bag-sorting production process ) 是由 谢志坚 于 2021-08-12 设计创作，主要内容包括：本发明涉及食品加工技术领域,公开了一种豆类料理包生产工艺,包括以下步骤：S1炒豆：对豆进行炒制,温度控制在140-150℃,炒制20-30min；S2泡豆：将炒好的豆,放入清水中在室温下泡泡制,泡制时间是8-12h；S3配汤水：根据风味需要调制汤水；S4包装：将豆和汤水按照比例自动灌装入包装袋中,抽真空；S5调理杀菌：升温至80-95度保持10分钟,升温至105-115度保持10分钟,升温至121度保温24-35分钟。本发明通过设置炒豆,可对豆进行灭活,泡豆时间和温度则无需特别的调整,而且泡出的豆膨胀程度更易控制,再通过与调理杀菌的配合,可以很好地掌握豆的软硬程度,以解决现有工艺中存在泡制时,人员劳动强度大,泡制不到位或者泡过的问题,以及煮豆时,容易将豆煮过软的问题。(The invention relates to the technical field of food processing, and discloses a bean material bag tidying production process, which comprises the following steps: s1 frying beans: parching beans at 150 deg.C and 140 deg.C for 20-30 min; s2 bean soaking: soaking the fried beans in clear water at room temperature for 8-12 h; s3 soup preparation: preparing soup according to the requirement of flavor; s4 packaging: automatically filling the beans and the soup into a packaging bag according to a proportion, and vacuumizing; s5 conditioning and sterilizing: heating to 80-95 deg.C for 10 min, heating to 105-115 deg.C for 10 min, heating to 121 deg.C, and maintaining for 24-35 min. According to the invention, the beans can be inactivated by arranging the fried beans, the bean soaking time and temperature do not need to be specially adjusted, the swelling degree of the soaked beans is easier to control, and the hardness degree of the beans can be well mastered by matching with conditioning and sterilization, so that the problems of high labor intensity of personnel, insufficient soaking or soaking during soaking and the problem of easiness in over-softening the beans during boiling in the existing process are solved.)

1. A production process for sorting and packaging bean materials is characterized by comprising the following steps:

s1 frying beans: parching beans at 150 deg.C and 140 deg.C for 20-30 min;

s2 bean soaking: soaking the fried beans in clear water for 8-12h at room temperature;

s3 soup preparation: preparing soup according to the requirement of flavor;

s4 packaging: putting the soaked beans and soup into a packaging bag according to a proportion, and vacuumizing;

s5 conditioning and sterilizing: sterilizing the packaged beans, heating to 80-95 ℃ for 10 minutes, heating to 105-115 ℃ for 10 minutes, heating to 121 ℃ and preserving the heat for 24-35 minutes.

2. The legume bale production process of claim 1, further comprising, prior to S1, S0 bean selection: selecting beans with full grains and no deterioration, and removing impurities, poor color and incomplete beans.

3. The bean material bale production process of claim 2, wherein the S0 is selected from beans: and selecting beans by using a color selector, selecting beans with full particles and no deterioration, and removing impurities, poor color and incomplete beans.

4. The bean material bale processing production process of claim 1, wherein the S1 is to fry the selected beans in an electromagnetic bean frying machine.

5. The process of producing a bale of legume material of claim 1, wherein the legume is one of peas, mung beans, red beans, and soybeans.

6. The legume bale production process of claim 1, wherein the room temperature is 25 ℃.

7. The bean material bale production process of claim 1, wherein the S5 is used for sterilizing the packaged beans by using a sterilization kettle.

8. The bean material packing production process of claim 7, wherein the sterilization kettle comprises a kettle body, a sterilization chamber is arranged in the kettle body, and a plurality of uniform distribution pipes are uniformly distributed in the sterilization chamber.

9. The bean material tidying and packaging production process of claim 8, wherein two symmetrical water inlet pipes are installed in the kettle body, each water inlet pipe is communicated with a part of the equal-dividing pipes, the part of the equal-dividing pipes are evenly distributed on the water inlet pipes, each equal-dividing pipe comprises a pipe body, spray heads are evenly distributed on the pipe bodies, and all the spray heads are communicated with the pipe bodies.

Technical Field

The invention relates to the technical field of food processing, in particular to a bean material bag tidying production process.

Background

In many foods, some beans are required to be added as main materials or auxiliary materials, such as instant noodles, Chongqing noodles, sour and hot noodles, sweetmeats and the like, bean products with different tastes are also required according to different foods, and in the prior art, when the bean products are produced, the commonly used process is as follows: firstly, selecting beans, namely selecting beans with full grains and no deterioration, and removing impurities and incomplete beans; washing the beans, and cleaning the beans with clear water; then, bean soaking is carried out, the water temperature and the soaking time are generally required to be strictly controlled, and the control is complicated; boiling beans, namely boiling the soaked beans in water at the temperature of 80-100 ℃, wherein the boiling time is about 1.5 hours generally, inactivating the beans and enabling the taste of the beans to be close to the taste required by a client; preparing soup according to the requirement of flavor; packaging, namely filling the cooked beans and the soup into a packaging bag together according to a proportion, and vacuumizing and sealing the packaging bag; sterilizing, namely putting the packaged beans into a sterilization kettle for sterilization, wherein the sterilization temperature is 121 ℃, and the sterilization time is about 30 min.

The bean products with different tastes can be prepared by the process, but the process has the following problems: 1. in the bean soaking process, beans are not inactivated, so in the soaking process, if the temperature and time are not controlled in place, beans are easy to germinate and even rancid, and cannot be produced continuously, while in the temperature and time control, the water temperature is artificially controlled in the actual working process, and people need to observe the water temperature from time to time, so that the workload is very large, the water temperature cannot be ensured to be always in a reasonable range, and the problems of not-in-place soaking or over-soaking are often caused; 2. in the process of cooking beans, the taste of beans is generally cooked to be close to the taste required by customers, personnel are required to uninterruptedly control the temperature and time of cooking the beans, the control is frequent and severe, more labor hours are wasted, the cooking duration is not well controlled, the taste is often over-soft, in addition, the nutrient substance loss is excessive, and the color and the aroma of the beans are lightened.

Disclosure of Invention

The invention aims to provide a bean material bag tidying production process, which aims to solve the problems that in the prior art, the working strength of workers is high, the beans are not brewed in place or are brewed, and in the bean cooking process, the beans are easily softened, the nutrient substances are excessively lost, and the color and the aroma are lightened.

In order to achieve the purpose, the invention provides the following technical scheme:

a production process for sorting and packaging bean material comprises the following steps:

s1 frying beans: parching beans at 150 deg.C and 140 deg.C for 20-30 min;

s2 bean soaking: soaking the fried beans in clear water for 8-12h at room temperature;

s3 soup preparation: preparing soup according to the requirement of flavor;

s4 packaging: putting the soaked beans and soup into a packaging bag according to a proportion, and vacuumizing;

s5 conditioning and sterilizing: sterilizing the packaged beans, heating to 80-95 ℃ for 10 minutes, heating to 105-115 ℃ for 10 minutes, heating to 121 ℃ and preserving the heat for 24-35 minutes.

The technical principle and the beneficial effects of the invention are as follows:

1. through setting up fried beans, can inactivate beans well, beans after the deactivation are when soaking beans, beans are as the seed that contains hydrophilic substances such as starch, protein, the swelling can take place under the water logging effect, it is exactly that the volume expansion behind the hydrophilic component wherein combines water molecule, and the time that the swelling generally needs is longer, the temperature requirement is lower, need not like before beans do not inactivate, in order to avoid beans to sprout, need control beans soak time and soak temperature, thereby make the process more succinct, reduce workman intensity of labour.

2. If beans are not inactivated, beans are directly vacuumized and packaged together with soup, the beans mainly absorb the soup by means of osmosis, but the soup is higher in osmotic pressure, the beans cannot absorb the soup and possibly lose water, and in addition, the beans generate gas due to respiration of cells, so that the whole package is changed from vacuum to positive pressure, the bag expands, the product is unqualified, and the beans are inactivated by frying, so that the problems of water loss and bag expansion of the beans can be well solved.

3. The soybean is boiled in the soybean soaking of the prior art, thereby to the beans deactivation, it can be with some amino acids in the beans to boil out the beans, vitamin C, thereby reduce the fragrance of beans, and the beans after boiling often also the epidermis is breakable, the shelling phenomenon is also more, influence bean grain integrality, the shell and the beans that drop are in the same place, also influence the impression, through frying beans, the rational control fries the beans time, bean nutrition runs off less, beans can be fragrant more strong, and the colour of beans is more bright, bean grain form is complete, do not break, the shelling phenomenon, the bean products of making naturally have fragrance and colour also more attractive, make people have more appetite.

4. Through stir-fry beans cooperation recuperation also be equivalent to prior art's boiling beans process, the beans are boiled in the contrast, beans can not with water direct contact, whole stir-fry beans and recuperation also be less than the beans time of boiling with the consuming time of disinfecting, can control the maturity of beans betterly moreover for the taste of beans is more suitable.

Further, before S1, selecting beans at S0: selecting full and non-deteriorated beans, and removing impurities and incomplete beans.

Has the advantages that: beans with higher quality are selected through bean selection so as to ensure the quality of the bean material bag.

Further, S0 selecting beans: selecting beans by using a color selector, selecting beans with full grains and no deterioration, and removing impurities and incomplete beans.

Has the advantages that: beans are selected through the color sorter, and bean selection efficiency is higher.

Further, S1, the selected beans are poured into an electromagnetic bean frying machine for frying.

Has the advantages that: fry beans through electromagnetism stir-fry beans machine, stir-fry beans temperature and time and change the control, stir-fry beans effect is better, and stir-fry system is more even, and efficiency is also higher.

Further, the bean is one of pea, mung bean, red bean and soybean.

Has the advantages that: the pea can be used as an auxiliary material for making noodles, the mung bean can be used for making mung bean soup or ice cream, the red bean can be used as an auxiliary material for making dessert or baking, and the soybean can be used as an auxiliary material for making noodles and soybean milk.

Further, the room temperature was 25 ℃.

Has the advantages that: the room temperature is easy to control, the bean soaking operation is easier, and the labor cost is saved.

Further, S5 sterilizes the packaged beans using a sterilization kettle.

Has the advantages that: the sterilization kettle has better sterilization effect and can better ensure that the packaged beans are in an aseptic state.

Further, the cauldron that disinfects includes the cauldron body, and the internal retort room that is provided with of cauldron, retort room equipartition have a plurality of equal branch pipes.

Has the advantages that: through the setting of dividing the pipe equally, can spray high temperature water or steam to the good material of multilayer packing uniformly for each material is heated evenly, and the conditioning bactericidal effect is better.

Further, install the inlet tube of two symmetries in the cauldron that disinfects, every inlet tube all equallys divide a tub intercommunication with the part, and the part is equallyd divide a tub equipartition on the inlet tube, and it includes the body to equally divide the pipe, and the equipartition has the shower nozzle on the body, and all shower nozzles all communicate with the body.

Has the advantages that: to two inlet tubes water-flowing, water will flow into in the body of all equal branch pipes to from all shower nozzles blowout, the symmetry setting of inlet tube makes laminated structure's material both sides receive high-temperature water or steam evenly to spray together, makes to take care of the bactericidal effect and further improves, takes care of the efficiency of disinfecting and is higher.

Detailed Description

The following is further detailed by way of specific embodiments:

first embodiment of main frame rod supporting rod of spray head for uniformly distributing water inlet pipe of kettle body

A production process for sorting and packaging bean material comprises the following steps:

s0 bean selection: selecting peas by using a color selector, selecting peas with full grains and no deterioration, and removing impurities and incomplete peas;

s1 frying beans: pouring the selected peas into an electromagnetic pea frying machine for frying, controlling the temperature at 140 ℃ and 150 ℃, and frying for 20-30 min;

s2 bean soaking: pouring the fried peas into a storage barrel, adding a proper amount of clear water into the storage barrel for brewing for 12 hours at the ambient temperature of 25 ℃;

s3 soup preparation: adding a proper amount of clear water into a batching barrel, and then adding a proper amount of salt and chicken essence to prepare a proper soup;

s4 packaging: automatically filling the soaked peas and the soup into a packaging bag according to a proportion by using an automatic packaging machine, and vacuumizing by using a vacuum machine;

s5 conditioning and sterilizing: the packaged peas are placed into a sterilization kettle for sterilization, the sterilization kettle comprises a kettle body, two symmetrical water inlet pipes are mounted in the kettle body, each water inlet pipe is communicated with a part of equal distribution pipes, the part of equal distribution pipes are uniformly distributed on the water inlet pipes, each equal distribution pipe comprises a pipe body, spray heads are uniformly distributed on the pipe bodies, and all the spray heads are communicated with the pipe bodies; also needs a placing rack which comprises a main rack rod, wherein the main rack rod is welded with support rods at equal intervals from top to bottom, each layer of support rod is provided with a sterilization tray, a plurality of packaging bags for packaging peas are paved in the sterilization tray, when the temperature is raised, high-temperature water or high-temperature water vapor needs to be introduced into the water inlet pipe, the high-temperature water or the high-temperature water vapor flows into the pipe bodies of all the equally-divided pipes, and is sprayed out of all the spray heads to the packaging bags on the sterilization plates, the spray heads uniformly distributed in the kettle body are aligned with each layer of sterilization plate, can control the temperature and pressure of each bag material uniformly and uniformly in the whole sterilization process, the peas are conditioned and sterilized, the temperature is firstly increased to 85 ℃ and kept for 10 minutes, then is increased to 105 ℃ and kept for 10 minutes, and finally is increased to 121 ℃ and kept for 24 minutes, so that the prepared bean particles are complete in shape, bright in color, soft and glutinous and long-lasting in taste, and the inside of the bean particles is turned into sand.

Example two

On the basis of the first embodiment, the difference with the first embodiment is that the beans are mung beans, a proper amount of white granulated sugar is added when the soup is prepared, and S5 is used for conditioning and sterilizing: heating to 95 deg.C for 10 min, heating to 115 deg.C for 10 min, heating to 121 deg.C, maintaining for 35 min, and stirring with boiled water to obtain mung bean soup.

EXAMPLE III

On the basis of the first embodiment, the difference with the first embodiment is that the beans are red beans, a proper amount of white granulated sugar is added when the soup is prepared, the temperature is raised to 85 ℃ firstly and is kept for 10 minutes, then the temperature is raised to 105 ℃ and is kept for 10 minutes, and finally the temperature is raised to 121 ℃ and is kept for 20 minutes, so that the prepared red beans have complete particles, are husked inside, have soft and glutinous taste, and can be directly used for sweetmeats or baking.

Example four

On the basis of the first embodiment, the difference with the first embodiment is that soybeans are soybeans, a proper amount of white granulated sugar is added when soup is prepared, the temperature is increased to 85 ℃ and is kept for 10 minutes, then the temperature is increased to 105 ℃ and is kept for 10 minutes, finally the temperature is increased to 121 ℃ and is kept for 30 minutes, the prepared soybeans are complete in particle, and boiled water or ice water is added to the soybeans and the soybeans are smashed by a blender to obtain the soybean milk.

The foregoing is merely an example of the present invention and common general knowledge of known specific structures and features of the embodiments is not described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.