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Processing method for soil jar pickled cowpeas

A processing method, the technology of cowpea, applied in the field of kimchi processing, can solve the problems of unfavorable health and high salt content, and achieve the effect of improving quality, low nitrite content and low salt content

Inactive Publication Date: 2014-10-01
CHONGQING YONGQI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing cowpea kimchi is generally obtained by soaking with salt water and vinegar. Such kimchi not only has high salt content, but also contains nitrite, which is very harmful to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] On June 20, 2013, the company's scientific research team first selected 100kg of fresh cowpea grown in Wuling Mountains, cleaned the surface of the cowpea, took it out and drained; then cut the drained cowpea into strips of uniform length, and immediately put it into 150kg Blanch in boiling water containing 0.1% citric acid for 6 minutes, then remove it and put it directly into cold water at 7°C to cool; then put 200kg of cowpea pieces into an aqueous lime solution with a temperature of 55-65°C and a mass concentration of 1.2% for soaking 12 hours, then take it out and fish it out and put it directly into 7°C running cold water to cool and wash for 30 minutes.

[0024] At the same time, wash the earth altar, scald it with boiling water for 3 minutes, drain it, and then sterilize it with ultraviolet light for 30 minutes; then pour a 7% saline solution into the earth altar, then put cowpea pieces, and make the earth altar The liquid level of the brine in the altar is 2cm ...

Embodiment 2

[0027] On July 15, 2013, the company's scientific research team selected 200kg of fresh cowpea grown in Wuling Mountains, cleaned the surface of the cowpea, took it out and drained; then cut the drained cowpea into strips of uniform length, and immediately put it into 350kg of cowpea containing Blanch in boiling water with 0.1% citric acid for 7 minutes, then remove it and put it directly into cold water at 6°C to cool; then put cowpea pieces into 500kg, temperature 55-65°C, and soak in 1.2% lime solution 18 hours, then take it out and fish it out, put it directly into the running cold water at 6°C to cool and wash for 35 minutes.

[0028] At the same time, wash the earth altar, scald it with boiling water for 4 minutes, drain it, and then sterilize it with ultraviolet light for 35 minutes; The liquid level of the brine in the altar is 2cm higher than the cowpea block; then seal the mouth of the earthen altar with lotus leaves, stick two layers of leather paper on the outside ...

Embodiment 3

[0031] On November 20, 2013, the company's scientific research team selected 3000kg of fresh cowpea grown in Wuling Mountains, cleaned the surface of the cowpea, took it out and drained; then cut the drained cowpea into strips of uniform length, and immediately put it into 900kg of cowpea containing Blanch in boiling water with 0.1% citric acid for 8 minutes, then remove it and put it directly into cold water at 5°C for cooling; then put cowpea pieces into 900kg of lime water solution with a temperature of 55-65°C and a mass concentration of 1.2% for soaking After 24 hours, take it out and then fish it out and put it directly into cold running water at 5°C to cool and wash for 40 minutes.

[0032] At the same time, wash the earth altar, scald it with boiling water for 5 minutes, drain it, and then sterilize it with ultraviolet light for 40 minutes; The liquid level of the brine in the altar is 2cm higher than the cowpea block; then seal the mouth of the earthen altar with lotu...

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PUM

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Abstract

The invention provides a processing method for soil jar pickled cowpeas. The processing method is finished by nine procedures including selecting materials and washing, slitting, carrying out hardening treatment, salting and pickling, sealing a jar and pickling, rinsing and desalting, infusing by seasonings, sealing the jar and pickling, and packaging and sterilizing. The processing method has the beneficial effects that the pickling is carried out by two times; firstly, salt water is used for sealing and pickling and the seasonings are used for pickling so that nitrite produced by pickled vegetables can be effectively dispersed and digested after the highest peak period; relative substances and acid water in the seasonings are combined and a full-process specially-made sealing material is utilized so that nitrite in the pickled vegetables can be reduced to the lowest degree; meanwhile, the salt amount in a whole process is less and natural quality-guaranteeing materials are used so that the product has low salt content and meanwhile, the guarantee period is not shortened; the pickled cowpeas produced by the processing method are bright in color and luster, are sour and sweet, and tasty, have an aromatic flavor, have high resilience and have a crispy and tender mouth feel; meanwhile, the salt content is low and the content of the nitrite is very low; the quality of the pickled vegetables is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of kimchi processing methods, in particular to a processing method of soaking cowpea in Tutan. Background technique [0002] my country is a large agricultural country with many varieties of agricultural products and a large output. Except for a small amount of products that are eaten in the current season, most of them need to be stored and eaten slowly. Once the storage management is not good, it will go bad and bring losses to the growers. Therefore, the agricultural products that cannot be eaten in the current season are generally processed and stored in order to extend the shelf life and maintain the taste. [0003] Cowpea is commonly known as carob, ginger bean, belt bean, and hanging bean. The seeds or pods of the leguminous herbaceous plant cowpea. Also known as rice beans, kidney beans, long beans, wakame beans, milk beans. It is cultivated in most parts of our country. Cowpea is divided into tw...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/218A23L19/20
CPCA23L19/20Y02A40/90
Inventor 程永兴
Owner CHONGQING YONGQI AGRI DEV
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