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

Active Publication Date: 2017-05-31
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the process of rehydrating and brewing infrared-dried cowpea semi-dri...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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...

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PUM

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Abstract

The invention discloses a rehydration and brewing method of vigna unguiculata half-dried products. The method comprises the following steps of performing rehydration, preparing vegetable pickling water, loading the prepared vegetable pickling water in a jar, and performing fermentation so as to prepare the vigna unguiculata half-dried products. After being rehydrated, vigna unguiculata low-salt half-dried products which are obtained after infrared radiation drying are favorable in quality and suitable for pickling processing. After the vigna unguiculata low-salt half-dried products are fermented in Laotan vegetable pickling water, the salinity is moderate and the flavor, the texture and the color are good. The rehydration and brewing method disclosed by the invention realizes the rehydration and the fermentation of the vigna unguiculata half-dried products after infrared drying, a production technology of low-salt fermentation vegetables is provided, and the purpose of low-salt production of conventional fermentation vegetables and reduction of the generation of high-salt waste water are realized.

Description

technical field [0001] The invention relates to a processing method of cowpea, in particular to a method for rehydrating and soaking semi-dried cowpea products. Background technique [0002] Cowpea (Vigna unguiculata), commonly known as carob, ginger bean, and hanging bean, is an annual plant in the legume family. Cowpea has a long history of cultivation in my country and is planted in a wide range of areas. It is rich in dietary fiber, plant protein, B vitamins, vitamin C and trace elements. It has an important position and is also an important raw material for traditional fermented vegetable processing in my country. The fresh and tender pods of cowpea are concentrated in summer and autumn, and they are prone to rot and deterioration after harvesting. Corresponding fresh-keeping processing methods must be adopted. In the industrial production process of traditional fermented vegetables, high-concentration salt solution is usually used to store vegetable raw materials, res...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 宋弋梁莉马涛
Owner CHINA AGRI UNIV
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