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Manufacture method of dried cowpea

A production method, cowpea technology, applied in food preservation, fruit and vegetable preservation, heating preservation of fruits/vegetables, etc., can solve the problem of loss of taste, achieve the effect of preventing the continuous effect of waste heat, simple production process, and improved appearance quality

Inactive Publication Date: 2012-08-29
赵宪兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing cowpea is generally a seasonal vegetable, which can only be stored for three or two days at room temperature, and if you don’t pay attention, it will get older and lose its taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment one, select the tender cowpea that has no worm eyes, no rust spots, no deformity, no damage, no dirt; the tender cowpea tissue is delicate and tender, boiled water for 2 minutes, soaked and bleached with cold water immediately after pulling out, to prevent the continuous effect of residual heat, At the same time, it can also remove the viscous substances discharged from the cowpea; adding 0.6% sodium bicarbonate to the water during blanching can keep the green color of the cowpea and improve the appearance quality of the dried cowpea; spread the blanched cowpea indoors with a bamboo mat, Then burn sulfur at 200g / m to prevent oxidative discoloration of cowpea during drying, reduce vitamin C loss and avoid rot and deterioration of dried cowpea, and can also speed up the drying speed, so that the rehydration performance of the finished product is good; artificial drying is used for drying.

Embodiment 2

[0013] Embodiment two, select the tender cowpea that has no worm eyes, no rust spot, no deformity, no damage, no dirt; The waste heat continues to act, and at the same time, it can also remove the viscous substances discharged from the cowpea; adding 0.4% sodium bicarbonate to the water during blanching can keep the green color of the cowpea and improve the appearance quality of the dried cowpea; spread the blanched cowpea on a bamboo mat Put it indoors, and then burn sulfur at 200g / m3, which can prevent the oxidative discoloration of the cowpea when it is dried, reduce the loss of vitamin C and avoid the rot and deterioration of the dried cowpea, and can also speed up the drying speed, so that the rehydration performance of the finished product is good; using artificial drying and drying Dry.

Embodiment 3

[0014] Embodiment three, select the tender cowpea that has no worm eyes, no rust spot, no deformity, no damage, no dirt; The waste heat continues to act, and at the same time, it can also remove the viscous substances discharged from the cowpea; adding 0.5% sodium bicarbonate to the water during blanching can keep the green color of the cowpea and improve the appearance quality of the dried cowpea; spread the blanched cowpea on a bamboo mat Put it indoors, and then burn sulfur at 200g / m3, which can prevent the oxidative discoloration of the cowpea when it is dried, reduce the loss of vitamin C and avoid the rot and deterioration of the dried cowpea, and can also speed up the drying speed, so that the rehydration performance of the finished product is good; using artificial drying and drying Dry.

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PUM

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Abstract

The invention relates to a manufacture method of dried bean curd, in particular to a manufacture method of dried cowpea. Cowpeas are used as raw materials. A porduciton process comprises the steps that the cowpeas are subjected to the processes of boiling and rinsing, color protection, dry sulphitation, baking and the like to be made into the dried cowpea. The dried cowpea has unique flavor, has the effects of nourishing yin, supplementing blood, clearing away heat and greasiness, nourishing the spleen and strengthening the stomach and belongs to delicious food eaten with rice by people.

Description

technical field [0001] The invention relates to a method for preparing dried tofu, in particular to a method for preparing dried cowpea. technical background [0002] Existing cowpeas are generally seasonal vegetables, which can only be stored for three or two days at room temperature, and if you don’t pay attention, they will get older and lose their taste. Cowpea provides high-quality protein that is easy to digest and absorb, appropriate amount of carbohydrates, multi-vitamins, trace elements, etc., which can supplement the body's signature nutrients. The B vitamins contained in cowpea can maintain normal digestive gland secretion and gastrointestinal motility function, inhibit the activity of choline enzyme, help digestion, and increase appetite; vitamin C contained in cowpea can promote the synthesis of antibodies and improve the body's anti-virus The phospholipids of cowpea can promote insulin secretion and participate in glucose metabolism, so it is an ideal food for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/02A23B7/005A23B7/157
Inventor 赵宪兰
Owner 赵宪兰
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