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A processing method and cowpea technology are applied in the fields of application, food preparation, food science, etc., and can solve the problems of fresh cowpeas that are not easy to preserve, have a single taste, and are difficult to meet cooking needs.
Inactive Publication Date: 2011-07-06
杜赏
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Problems solved by technology
[0002] Cowpea is a vegetable that is widely loved by people, and it can be made into a variety of delicious dishes. However, fresh cowpea is not easy to preserve, and it is often dried into dishes after sun-dried cowpea. In many cases, the taste is single, which is difficult to meet the cooking needs.
There are many ways to pickle cowpea, but it is not easy to ensure that the cowpea will not be infected with rotting fungus, but also ensure that the nutrition is not lost, the meat is thick, the taste is rich, and the flavor is full.
Method used
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Examples
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Embodiment 1
[0010] Example 1: Wash 80kg of cowpea, remove the stalks and cut into sections, boil it in plain water and pour it into a container; 5kg of salt, 100kg of soy sauce, 20kg of sesame oil, 1kg of cloves, 1kg of cardamom, 1kg of star anise, 1kg of three Nye, 1kg of cinnamon , 1kg of cumin, 1kg of grass fruit, 1kg of amomum, 1kg of peppercorns, 1kg of parsley, and 1kg of fragrant leaves are poured into a container, and stirred together with cowpea; seal the container, sterilize it at high temperature and place it for 1 week before eating.
Embodiment 2
[0011] Example 2: Wash 100kg of cowpea, remove the stems and cut into sections, boil it in plain water and pour it into a container; 10kg of salt, 300kg of soy sauce, 50kg of sesame oil, 5kg of cloves, 5kg of cardamom, 1.5kg of star anise, 1.4kg of three Nye, 1.3kg cinnamon, 1.1kg fennel, 1.2kg grass fruit, 1.8kg amomum, 1.4kg prickly ash, 1.3kg parsley, 1.7kg fragrant leaves into the container, stir well with cowpea; seal the container, after high temperature sterilization It can be eaten after 1 week.
Embodiment 3
[0012] Example 3: Wash 85kg of cowpea, remove the stems and cut into sections, boil it in plain water and pour it into a container; 7kg of salt, 150kg of soy sauce, 30kg of sesame oil, 4kg of cloves, 2kg of cardamom, 1.9kg of star anise, 1.2kg of three Nye, 1.4kg cinnamon, 1.8kg fennel, 1.1kg grass fruit, 1.7kg amomum, 1.5kg prickly ash, 1.3kg parsley, 1.6kg fragrant leaves are poured into a container, and stirred together with cowpea; seal the container, after high-temperature sterilization It can be eaten after 1 week.
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Abstract
The invention relates to a method for processing cowpeas. A pickling material comprises the following raw materials in part by weight: 80 to 100 parts of cowpeas, 5 to 10 parts of table salt, 100 to 300 parts of soy sauce, 20 to 50 parts of sesame oil, 1 to 5 parts of flos caryophyllata, 1 to 5 parts of cardamom, 1 to 2 parts of star anise, 1 to 2 parts of resurrection lily, 1 to 2 parts of cassia bark, 1 to 2 parts of fennel, 1 to 2 parts of tsaoko amomum fruit, 1 to 2 parts of villous amomum fruit, 1 to 2 parts of pricklyash peel, 1 to 2 parts of lysimachia sikokiana and 1 to 2 parts of myrcia. A preparation method comprises the following steps of: 1, cleaning the cowpeas, removing bases of the cowpeas, cutting into sections, well boiling the cowpeas, and pouring the cowpeas into a container; 2, pouring other raw materials into the container, and stirring with the cowpeas uniformly; and sealing the container, sterilizing at high temperature, and standing for one week to eat. The cowpeas prepared by the method can be stored for a long term without corrupting, do not lose nutrition, and has abundant mouthfeel and special flavor.
Description
technical field [0001] The invention relates to a method for preparing food, in particular to a method for pickling cowpea. Background technique [0002] Cowpea is a vegetable that is widely loved by people, and it can be made into a variety of delicious dishes. However, fresh cowpea is not easy to preserve, and it is often made into dishes after drying cowpea. The taste is often monotonous, which is difficult to meet cooking needs. There are many ways to pickle cowpea, but it is not easy to ensure that the cowpea will not be infected with rotting fungus, but also ensure that the nutrition is not lost, the meat is thick, the taste is rich, and the flavor is full. Contents of the invention [0003] The purpose of the present invention is to provide a cowpea pickling method, the cowpea prepared by the method can be stored for a long time without rot, and the nutrition is not lost, the meat is thick, the taste is rich, and the flavor is full. [0004] In order to achieve the...
Claims
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Application Information
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