Rehydration and brewing method of vigna unguiculata half-dried products
A brewing method and a technology for dry products, which are applied in the field of rehydration and brewing of semi-dried cowpea products, can solve the problems that semi-dried cowpea products have not been reported, and achieve low-salt production, good economic benefits and environmental protection Benefits, the effect of reducing high-salt wastewater
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0016] A method for rehydrating and soaking semi-dried cowpea products is carried out according to the following steps:
[0017] (1) Rehydration: Take out the semi-dried cowpea products that have been pretreated and refrigerated in a refrigerator at 4°C for 4 weeks, soak them in clean water at a temperature of 20°C for 3 hours, and then drain. The final rehydration ratio reaches 1.65.
[0018] (2) Preparation of kimchi water: add a small amount of salt to 1L of Laotan kimchi water to make the salt concentration reach 3%, add 2 wt% of glucose, add 1.00 wt% of ginger, 1.50 wt% of garlic, 1.00 wt% of green onion, and 1.00 wt% of Chinese prickly ash , monosodium glutamate 0.50wt%, cooking wine 0.02wt%, stir evenly. When preparing the Laotan pickle water, the mass ratio of pickle to water is 1:3.
[0019] (3) Filling jar: 500g of drained rehydrated cowpea is evenly stacked in the kimchi jar, and then the prepared kimchi water is injected into the kimchi jar to submerge the rehydra...
Embodiment 2
[0023] A method for rehydrating and soaking semi-dried cowpea products is carried out according to the following steps:
[0024] (1) Rehydration: Take out the semi-dried cowpea products that have been pretreated and refrigerated in a refrigerator at 4°C for 4 weeks, soak them in clean water at a temperature of 25°C for 3 hours, and then drain. The final rehydration ratio reaches 1.65.
[0025] (2) Preparation of kimchi water: add a small amount of salt to 1L of Laotan kimchi water to make the salt concentration reach 4%, add 3 wt% of glucose, add 1.00 wt% of ginger, 1.50 wt% of garlic, 1.00 wt% of green onion, and 1.00 wt% of Chinese prickly ash , monosodium glutamate 0.50wt%, cooking wine 0.02wt%, stir evenly. When preparing the Laotan pickle water, the mass ratio of pickle to water is 1:6.
[0026] (3) Filling jar: 450g of drained rehydrated cowpea is evenly stacked in the pickle jar, and then the prepared pickle water is poured into the pickle jar to submerge the rehydrate...
Embodiment 3
[0030] A method for rehydrating and soaking semi-dried cowpea products is carried out according to the following steps:
[0031] (1) Rehydration: Take out the semi-dried cowpea products that have been pretreated and refrigerated in a refrigerator at 4°C for 4 weeks, soak them in clean water at a temperature of 25°C for 3 hours, and then drain. The final rehydration ratio reaches 1.65.
[0032] (2) Preparation of kimchi water: add a small amount of salt to 1L of Laotan kimchi water to make the salt concentration reach 4%, add 2% glucose, add 1.00wt% of ginger, 1.50wt% of garlic, 1.00wt% of green onion, and 1.00wt% of Chinese prickly ash , monosodium glutamate 0.50wt%, cooking wine 0.02wt%, stir evenly. When preparing the Laotan pickle water, the mass ratio of pickle to water is 1:1.
[0033] (3) Filling jar: 550g of drained rehydrated cowpea is evenly stacked in the pickle jar, and then the prepared kimchi water is injected into the pickle jar to submerge the rehydrated cowpea...
PUM

Abstract
Description
Claims
Application Information

- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com