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Method for cowpea sauce product with low salt

A technology of cowpea sauce and products, applied in the field of food processing, to achieve the effects of high nutritional value, reduced salt consumption, and pure sauce color

Active Publication Date: 2014-09-17
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the problems existing in the development ideas of existing sauce products, and provides a low-salt pickling method for cowpea sauce products

Method used

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  • Method for cowpea sauce product with low salt
  • Method for cowpea sauce product with low salt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A cowpea paste product and a low-salt pickling method thereof, the steps are as follows:

[0022] (1) Select 480g of fresh and tender long cowpea, pinch off the root, wash it, and soak it in a mixture of 0.1% (w / v) calcium chloride and 0.1% (w / v) calcium lactate for 10 hours;

[0023] (2) Wash and dry the cowpea, add 10% salt according to the net weight of the cowpea, mix well, marinate at 65°C for 24 hours, and the ambient humidity is 75%;

[0024] (3) Take out the cowpea, rinse and desalt it with sterile water, add 6% salt according to the net weight of the cowpea, mix well, marinate at 40°C for 24 hours, and the ambient humidity is 60%;

[0025] (4) Rinse cowpea with sterile water, add 3% salt by weight, add 30 g red pepper, 10 g prickly ash, 30 g garlic, 16 g cardamom, 18 g laurel, and insert Lactococcus lactis ( CICC23610) bacterial liquid, fermented at 10°C for 10 days;

[0026] (5) After the fermentation is completed, add 60 g of bean paste, 8 g of sesame oil, ...

Embodiment 2

[0028] A cowpea paste product and a low-salt pickling method thereof, the steps are as follows:

[0029] (1) Select 500g of fresh and tender long cowpea, pinch off the root, wash it, and soak it in a mixture of 1% (w / v) calcium chloride and 1% (w / v) calcium lactate for 14 hours;

[0030] (2) Wash and dry the cowpea, add 12% salt according to the net weight of the cowpea, mix well, marinate at 70°C for 36 hours, and the ambient humidity is 85%;

[0031] (3) Take out the cowpea, rinse and desalt it with sterile water, add 8% salt according to the net weight of the cowpea, mix well, marinate at 45°C for 48 hours, and the ambient humidity is 75%;

[0032] (4) Rinse cowpea with sterile water, add 5% salt by weight, add 45 g of red pepper, 20 g of pepper, 40 g of garlic, 28 g of cardamom, and 28 g of laurel, and insert Lactococcus lactis according to the inoculation amount of 6%. (CICC23610) bacterial liquid, fermented at 15°C for 20 days;

[0033] (5) After the fermentation is co...

Embodiment 3

[0035] A cowpea paste product and a low-salt pickling method thereof, the steps are as follows:

[0036] (1) Select 490g of fresh and tender long cowpea, pinch off the root, wash it, and soak it in a mixture of 0.5% (w / v) calcium chloride and 0.5% (w / v) calcium lactate for 12 hours;

[0037] (2) Wash and dry the cowpea, add 10% salt according to the net weight of the cowpea, mix well, marinate at 68°C for 30 hours, and the ambient humidity is 80%;

[0038] (3) Take out the cowpea, rinse and desalt it with sterile water, add 7% salt according to the net weight of the cowpea, mix well, marinate at 42°C for 36 hours, and the ambient humidity is 70%;

[0039] (4) Rinse the cowpea with sterile water, add 4% salt by weight, add 38g of red pepper, 15g of pepper, 35g of garlic, 20g of cardamom, 23g of laurel, and insert Lactococcus lactis (CICC23610) bacteria according to the inoculation amount of 4%. liquid, fermented at 12°C for 15 days;

[0040] (5) After the fermentation is comp...

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PUM

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Abstract

The invention discloses a method for cowpea sauce product with low salt. The method adopts temperature-reduction low-salt pickling technology, and utilizes the manner of continuously reducing the temperature for three times, decreasing the usage amount of salt, and fermenting and pickling by latterly introduced lactobacillus, not only can the concentration of salt in pickling liquid be effectively reduced, but also the pickling period can be shortened and the quality and flavor can be improved, and the obtained cowpea is crisp and tender and palatable, low-salt, pure in sauce color, abundant in mouth feeling, and high in nutritional value.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a cowpea paste product and a low-salt pickling method thereof. Background technique [0002] Cowpea (Vigna Sesquipedalis Wight), also known as long cowpea, long bean, wakame bean, rice bean, chopsticks bean, etc., is a cultivar that can form long pods in the genus Vigna Sesquipedalis. It is cultivated in various places, among which the Yangtze River Basin and the provinces of South China are more planted. It is one of the indispensable vegetables in spring and autumn and plays an important role in vegetable production and consumption. [0003] At present, cowpea is generally processed by dehydration and freezing in developed countries, and the storage and processing of cowpea has accounted for 80% of the total vegetables produced. Cowpea is eaten in tender pods, and there are many ways to eat it. Pickled cowpea is very popular among consumers because of its unique flavor, rich nut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/20A23L27/60
CPCA23L19/20
Inventor 汪超李冬生游智能曹约泽邹桂怀高冰徐宁胡勇朱于鹏邹承君卢忠诚
Owner HUBEI UNIV OF TECH
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