Vigna unguiculata processing method

A processing method and cowpea technology, applied in food science and other directions, can solve the problems of high salt content in wastewater and environmental pollution, and achieve the effects of not losing nutrients, solving production sewage, and reducing desalination processes.

Inactive Publication Date: 2016-02-03
LUZHOU LIUSHI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above process will produce 3.7 tons of waste water per ton of finished cowpea. The waste water has a high salt content, and direct discharg

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) In a sunny environment above 30°C, take 100kg of fresh cowpeas, spread them evenly on a sunny and clean concrete floor, spread out 1-2kg of cowpeas per square meter, and let them dry naturally for 5 hours, until the moisture per 100kg of cowpeas evaporates When there are only 33kg of cowpea left, gather the cowpea with a bamboo rake, and wash away the sediment and impurities with 100kg of clear water;

[0017] (2) After picking up and draining the water, transfer the cowpea into a stainless steel basin, add 2.5kg of edible salt, 0.66kg of sorghum white wine, and 0.33kg of green peppercorns, mix well, and marinate for 8 hours;

[0018] (3) After sterilizing the cleaned pottery jar with 75% alcohol, put the marinated cowpea into it. When loading the cowpea, pay attention to fully compress the cowpea, then seal the mouth of the jar with plastic wrap, and cover the jar. Add altar along the water, seal and ferment for 8 months;

[0019] (4) Take out the cowpea after fer...

Embodiment 2

[0021] (1) Take 1000kg of fresh cowpeas and put them evenly into the three-stage continuous vegetable dryer. Set for 2 hours, obtain 300kg of dried cowpea after drying, put the dried cowpea into a cleaning pool with running water after cleaning, then fish into a plastic basket to drain;

[0022] (2) After draining the water, transfer the cowpea into a stainless steel basin, weigh 24kg of salt, 4.5kg of sorghum liquor, and 1.5kg of Chinese prickly ash, mix well, and marinate for 8 hours;

[0023] (3) After sterilizing the cleaned pottery jar with 75% alcohol, put the marinated cowpea into it. When loading the cowpea, pay attention to fully compress the cowpea, then seal the mouth of the jar with plastic wrap, and cover the jar. Add altar along the water, seal and ferment for 12 months;

[0024] (4) Take out the cowpea after fermentation, pick out the impurities, cut off the flower pedicle, cut the cowpea into short sections about 4cm long, add 900g of chicken essence, 800g of ...

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PUM

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Abstract

The invention discloses a vigna unguiculata processing method which comprises the following steps: (1), airing or drying fresh vigna unguiculata at 35-60 DEG C for 5-8 h, so as to remove 65-70% of moisture, and cleaning the aired or dried fresh vigna unguiculata for standby application; 2), adding edible salt, sorghum Baijiu and green prickly ash in vigna unguiculata, uniformly mixing pickling materials and pickling for 8 h; (3), feeding picked vigna unguiculata into a jar, sealing the jar, covering the jar with a jar cover, adding water in the jar edge and fermenting for 6-18 months hermetically; (4), after fermentation, taking vigna unguiculata out of the jar, carefully selecting, cutting, blending, filling and packaging so as to obtain a finished product. The vigna unguiculata prepared through the processing method disclosed by the invention is not rotten after being stored for a long time, free of nutrient loss, rich in taste and full-flavoured. With the adoption of the method, environmental pollution is reduced, the production waste treatment cost is reduced, and meanwhile, the problem that plenty of sewage is produced in a vigna unguiculata product processing process is solved.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for processing cowpea. Background technique [0002] Cowpea is a vegetable that is widely loved by people, and it can be made into a variety of delicious dishes. However, fresh cowpea is not easy to preserve, and it is dried into dried cowpea to make dishes. In many cases, the taste is single and it is difficult to meet the cooking needs. Therefore, pickled cowpea Made into different flavors. There are many ways to pickle cowpea, and the traditional process steps are: fresh cowpea, pickling, cleaning, selection, cutting, desalting, dehydration, deployment, packaging, sterilization, and finished product. When adding salt during salting, each ton of fresh cowpea will produce 350kg of salt water. During desalination, each ton of salted cowpea needs about 2 tons of drinking water. The cowpea has taken off the brine of about 300kg again. The above process will produce 3.7 ton...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 刘刚
Owner LUZHOU LIUSHI FOOD CO LTD
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