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Manufacturing method of pickled vigna unguiculata

A production method and technology of capers, which are applied in food preparation, food ingredients as taste improvers, food ingredients as antimicrobial preservation, etc., can solve the problems of too strong sour taste and not crispy taste, achieve crisp taste and prolong shelf life Effect

Inactive Publication Date: 2015-09-23
黄达龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a method for making capers, which can solve the problem that capers contain additives and the sour taste becomes too strong and not brittle after being left for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of this capers, comprises the following steps:

[0027] A. Wash the picked solid beans, spread them out to dry, and the temperature of the beans is less than 40°C when dried; solid beans are beans without cavities and fluid liquids in the beans;

[0028] B, the salting method of described fresh beans are as follows:

[0029] 1).Put the beans that have been dried to a moisture content of 60-65% into a pickling container, add sweet distiller's grains, ginger, fine salt and pepper to the pickling container, and place the beans in layers. Put a layer of sweet distiller's grains when the height of each layer of beans is 25 cm, put a layer of old ginger and pepper on the sweet distiller's grains, spread a layer of fine salt on the old ginger and pepper, and put the beans in the pickling container , sweet distiller's grains, ginger, fine salt and chili in a mass ratio of 100: 2: 1: 1: 0.1;

[0030] 2) Add mountain spring water into the pickling contain...

Embodiment 2

[0040] The preparation method of this capers, comprises the following steps:

[0041] A. Wash the picked solid beans, spread them out to dry, and the temperature of the beans is less than 40°C when dried; solid beans are beans without cavities and fluid liquids in the beans;

[0042] B, the salting method of described fresh beans are as follows:

[0043] 1).Put the beans that have been dried to a moisture content of 65-70% into a pickling container, add sweet distiller's grains, ginger, fine salt and pepper into the pickling container, and place the beans in layers for pickling. Put a layer of sweet distiller's grains when the height of each layer of beans is 35 cm, put a layer of old ginger and pepper on the sweet distiller's grains, spread a layer of fine salt on the old ginger and pepper, and put the beans in the pickling container , sweet distiller's grains, ginger, fine salt and pepper in a mass ratio of 100:5:3:3:0.3;

[0044] 2) Add mountain spring water into the pick...

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Abstract

The present invention discloses a manufacturing method of a pickled vigna unguiculata and relates to the technical field of food production. The manufacturing method includes the following steps: A, the picked vigna unguiculata are washed, spread out to be air-dried at a temperature lower than 40 DEG C; B, the pickling method of the vigna unguiculata is as follows: 1) the air-dried vigna unguiculata with a moisture content of 60-70% are put into a pickling container and sweet vinasse, mature ginger, fine salt and chilies are added; and 2) mountain spring water is added to the pickling container until the top layer of the vigna unguiculata are immersed by the mountain spring water; C, the pickling container is sealed and stored for 1-2 days; D, the pickling container is opened, the water on the top surface of the vigna unguiculata is taken out, and a layer of raw salt is spread on the surface of the exposed vigna unguiculata; and E, the pickling container is sealed and stored. Compared with the prior art, the manufacturing method of the pickled vigna unguiculata does not add any additives, and the produced pickled vigna unguiculata is sour, crisp and delicious.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a method for preparing capers. Background technique [0002] With the change of consumers' consumption level and consumption concept, the reprocessed food of beans is more and more popular among people. Capers are a kind of reprocessed food of beans that people are familiar with. The traditional method of making capers is to combine beans, ginger, Put garlic and salt in a container, add water into the container to cover the beans, add preservatives and other additives into the container, and seal it for 7 to 10 days. The capers produced by this method will become sour after being left for a long time. If it is too thick, it is not palatable, and the beans tend to become less crispy, and the additives contained in the capers are not conducive to human health. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23V2002/00A23V2200/10A23V2200/14
Inventor 黄达龙
Owner 黄达龙
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