Fermented soybean cowpea and making method thereof

Abstract

The invention discloses fermented soybean cowpea and a making method thereof. The fermented soybean cowpea comprises the following constitution parts in parts by weight: 70-75 parts of cowpea, 12-13.5parts of fermented soybeans, 2-3 parts of Chinese prickly ash, 6-6.5 parts of dried chopped red chilies, 6.6.5 parts of cooked rapeseed oil, 3.0-3.5 parts of shredded ginger, 2-4 parts of minced garlic, 4-5 parts of chili powder and 5-6 parts of salt. The fermented soybean cowpea has the beneficial effects that material selection is significant for pickling delicious cowpea, the cowpea has pedicle, is complete without insect mark and is not broken, the temperature of a drying chamber and the drying time are determined through multiple times of tests, the crispiness of the cowpea is not affected by moisture loss of the cowpea, the cowpea is good in taste and long in preservation time without putrefaction, and together with the fermented soybeans, the cowpea is an essential appetizing food.

Description

technical field [0001] The invention relates to a kind of preparation of coriander, in particular to tempeh and cowpea and a preparation method thereof. Background technique [0002] In the south, various side dishes are made, especially cowpea is used to make opening dishes, which are deeply loved by restaurants and breakfast restaurants as side dishes. If the pickled cowpea does not have enough salt, it will easily become sour, rotten, and deteriorate if it is stored for a long time. If the amount of salt is too much, it will affect the taste of consumers and affect the health of excessive salt intake. Contents of the invention [0003] The object of the invention is to provide fermented soya bean and cowpea which is not perishable, has good taste and can be stored for a long time and a preparation method thereof. [0004] The object of the present invention is achieved through the following technical solutions: the fermented soya bean and cowpea are composed of the fol...

AI Technical Summary

Problems solved by technology

If the amount of salt added to the pickled cowpea is not enough, it will easily become sour, rotten and deteriorated if it is stored for a long time. If the amount of salt is too much, it will affect the taste of consumers and affect the health of consumers.