MySheen

Jade bean in tomato sauce-food technology

Published: 2024-11-09 Author: mysheen
Last Updated: 2024/11/09, Production method 1. Material selection: the jade bean is divided into two sections by a classifier, and the mildew, moth, dry scar, pattern and miscellaneous beans are selected. two。 Soak: soak in clean water for 16 hours (the ratio of water to beans is 2 ∶ 1). Change water to prevent sprouting and deterioration. The soaking time depends on the temperature, and the full immersion shall prevail. 3. Pre-cooking: treated with 0.05% sodium hydroxide solution (the ratio of liquid to bean is 1.5 ∶ 1), temperature 99: 100 ℃, time 20: 30 min (bean skin thickness

manufacturing method

1. Material selection: jade beans are divided into two sections by a grader, and mildew, moth infestation, dry scar, pattern and variegated beans are selected.

2. Soaking: Soak in clean water for 16~24 hours (the ratio of water to beans is 2:1), change the water to prevent germination and deterioration. Soaking time depends on the temperature, subject to full saturation.

3. Pre-cooking: treating with 0.05% sodium hydroxide solution (the ratio of solution to bean is 1.5~2∶1) at 99~100℃ for 20~30 minutes (subject to moderate thickness of bean skin).

4. Cool Rinse: After cooking, the beans are cooled immediately and rinsed to remove residual alkali.

5. Selection: Select out peeled, broken, hard beans, too large, too small, with patterns, spots and other variegated beans.

6. Sorting: (beans are full and complete), separated by size. (2)Bean milky white uniform, the same pot color, size roughly uniform.

7. Soup: 25% tomato sauce 21kg, water 65.5kg, salt 1.2kg, sugar 10kg, pepper 80g, monosodium glutamate 300g, starch 1.2kg.

Water, salt and sugar are added into a pot to be heated, dissolved and boiled; starch liquid which is prepared into sauce by twice water is slowly poured under stirring; the starch liquid is cooked and taken out of the pot; the starch liquid is filtered by a 100 - 120 mesh sieve; and then the rest ingredients are added and mixed evenly. The total weight is 100 kg.

8. Tanning: No. 854, net weight 227g, bean 125g, soup 102g.

9. Exhaust and seal: suction seal: 300~400 mm Hg. Wash the juice stains outside the pot and pour the pot to sterilize.

10. Sterilization and cooling: Sterilization (extraction): 15′~70′~ counter-pressure cooling/116℃.

 
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