| 摘要 |
Soya beans are soaked without loss of integrity in an aqueous liquor at 0 - 95{ C to swell and soften the beans, reduce oligosaccharide contents, noxious base metals and substances causing discoloration. For this purpose the liquor may contain chloride, carbonates or bicarbonate and optional cheating agents. After soaking excess liquor is drained off, preferably followed by rinsing with water at 0 - 50{ C. The beans are flavoured, heated and sealed into cans. The canned product is virtually indistinguishable from conventional canned beans such as baked beans. |
