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
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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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