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Pickling method of pickled cowpea

A technology of capers and beans, which is applied in food preparation, climate change adaptation, food science, etc., can solve the problems of consumer safety hazards, vitamin C loss, etc., and achieve the effects of unique flavor and taste, promoting intestinal peristalsis, and bright color

Inactive Publication Date: 2015-03-04
南宁市绿宝食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, pickled food has factors that are unfavorable to the health of the human body because of its unique pickling method. Pickled vegetables need to add a large amount of salt and other raw materials to be successfully pickled or preserved for a long time. Vitamin C is almost completely lost. Pickled vegetables contain more oxalic acid and calcium. Because of its high acidity, it is not easy to form calcium oxalate in the intestinal tract after eating and be excreted. It will be absorbed in large quantities, and calcium oxalate will crystallize and deposit. The formation of stones in the urinary system brings huge safety hazards to consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Use traditional pickling methods to pickle the beans:

[0024] Pick 500g of fresh green beans, clean them, cut into sections and dry them in the sun;

[0025] Place the dried beans in the jar, add 150g of salt, 50g of sugar, and add yeast;

[0026] Sealed in the altar for 25 days; the pickled beans are sour and astringent, the content of nitrite is 18mg / kg, which reaches the national standard, the storage time is 7 days, and the flowers will grow after 7 days.

Embodiment 2

[0028] 1) Pick 500g of fresh beans, clean them, cut into sections and stir-fry until the surface of the beans is light yellow;

[0029] 2) Place the beans that have been stir-fried until light yellow in the sun, and when the water content is 4%, sprinkle 50g of nacre powder on the surface of the beans, steam for 5 minutes, cool to room temperature, add salt and lactic acid bacteria and heat to 28 ℃, constant temperature sealed fermentation for 3 hours;

[0030] 3) Put the fermented beans in step 2) into a jar, then add 150g salt, 50g lemon juice, 50g sugar in sequence, stir well, close the jar and marinate for 7 days, stir and add 10g lignin, seal the jar and marinate 7 day;

[0031] 4) In step 3), during the second time of closing the altar, open the altar and stir once every 5 days. When the marinating is enough for 15 days, add 15g of vitamin C and stir, and marinate for 7 days.

[0032] The pickled beans have a crisp taste. After 14 days of pickling, the nitrite content is 5mg / kg...

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PUM

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Abstract

The invention relates to the field of pickling of foods, and particularly relates to a pickling method of pickled cowpea. The pickling method comprises steps of stir-frying, early-stage fermentation, middle-stage pickling and last-stage pickling. By adopting the raw materials and the method provided by the invention, the pickled cowpea prepared by pickling is unique in taste, short in pickling time, low in nitrate content and free of calcium oxalate crystal deposited in the urinary system so that no stone is formed to cause potential safety hazards to customers.

Description

Technical field [0001] The invention relates to the field of food pickling, in particular to a pickling method of tamarind beans. Background technique [0002] Pickles are an appetizing and popular food with a unique taste and full of crispness, giving people a delicious enjoyment. Eating can increase appetite and feel comfortable after eating, which means that the stomach and intestines are willing to accept and absorb it, so that the food can smoothly enter the normal metabolic track of the human body. The result is "the clear air rises, the turbid air decreases, the residue enters the large intestine, and the water returns. Bladder" brings the best benefits of energetic and healthy body. [0003] For consumers who have recovered from a serious illness or have a poor appetite due to a minor illness, what pickles gives us is only to increase appetite and ease of digestion. On the other hand, because of its unique pickling method, pickled food has factors that are not good for hu...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/20A23L19/20A23L11/00
CPCA23L19/20A23L33/15A23V2002/00A23V2250/708Y02A40/90
Inventor 唐宏楷
Owner 南宁市绿宝食品有限公司
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