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Method for manufacturing dried cowpea

A production method and technology of drying cowpea, which can be applied in food preparation, food preservation, fruit and vegetable preservation, etc., and can solve problems such as storability, fading, and economic loss of producers

Inactive Publication Date: 2010-06-23
许庆贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The supply of cowpea has strong seasonality and regional characteristics. Because cowpea pods are tender and have high respiratory intensity, they are not resistant to storage. If they are not handled in time after harvesting, they will wilt, fade, and rot in a short time, resulting in great economic loss to producers

Method used

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Examples

Experimental program
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Embodiment Construction

[0012] The specific implementation content is as follows:

[0013] 1. Material selection: select fresh and tender cowpea with light green color, straight and neat pods, thick meat, no pests, no rust, no deformity, no damage, no pollution;

[0014] 2. Blanching: tender cowpea tissue is tender, and the time for blanching in boiling water should not be too long. Generally, take it out in time after 2-4 minutes, and soak it in cold water immediately to prevent the residual heat from continuing to act. At the same time, it can also remove the sticky substance discharged from the cowpea. ;

[0015] 3. Color protection: adding 0.5% sodium bicarbonate to water during blanching can keep the green color of cowpea well and improve the appearance quality of dried cowpea.

[0016] 4. Sulfur fumigation: spread the blanched cowpea horns indoors on a bamboo mat, and smoke them with 200 grams of sulfur per cubic meter, which can prevent oxidative discoloration and rot during drying, reduce th...

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Abstract

The invention discloses a method for manufacturing dried cowpea. The method comprises the following production processes: selecting fresh high-quality cowpea, firstly blanching the cowpea in boiling water for 2 to 4 minutes, and adding 0.5 percent sodium bicarbonate into the water during blanching to perform color protecting treatment; secondly, smoking the blanched cowpea by 200 grams of sulfur per cubic meter, then inactivating enzyme of the cowpea for 3 minutes at the high temperature of between 100 and 120 DEG C, dehydrating the cowpea for 40 minutes at the temperature of between 30 and 40 DEG C, and next, drying the cowpea at the temperature of between 55 and 60 DEG C to ensure that the water content of the cowpea is below 6 percent; and finally, packing the cowpea by a polyethylene packing bag when the cowpea is slightly soft to protect the cowpea against moisture and deterioration. The dried cowpea manufactured by the method has unique flavor, has the functions of nourishing yin and supplementing blood, clearing heat and decomposing grease, nourishing spleen, invigorating stomach, and the like, and is favorite meal aid food.

Description

technical field [0001] The invention relates to a method for preparing vegetables, in particular to a method for preparing dried cowpea. Background technique [0002] As a vegetable that people like to eat, cowpea provides high-quality protein that is easy to digest and absorb for the human body, an appropriate amount of carbohydrates, multivitamins, trace elements, etc., which can supplement the nutrients of the body. And it has the function of maintaining normal digestive gland secretion and gastrointestinal peristalsis, inhibiting the activity of cholinesterase, helping digestion and improving diet. At the same time, cowpea, as a health-care vegetable, has the effects of nourishing qi and invigorating the spleen, appetizing and neutralizing, nourishing the kidney and strengthening essence. It is suitable for spleen deficiency, abdominal distension, diarrhea, kidney deficiency and white turbidity, frequent urination and other diseases. The supply of cowpea has strong sea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/005A23B7/157A23B7/144A23B7/16A23L1/272A23L5/41
Inventor 许庆贵
Owner 许庆贵
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