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Vinegar-pepper cowpea and cooking method thereof

A cowpea, hot and sour technology, applied in the field of hot and sour cowpea and its production, can solve the problems of easy sourness, excessive salt content, affecting the taste of consumers, etc., and achieve the effect of long storage time and good taste

Inactive Publication Date: 2018-05-25
高翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Embodiment Construction

[0016] The present invention is a kind of hot and sour cowpea, which consists of the following components by weight ratio: 95-100 parts of cowpea, 25-30 parts of Chaotian pepper, 30-45 parts of white vinegar, 5-10 parts of Chinese prickly ash, 5-10 parts of ginger 10 parts, garlic slices 5-10 parts, green apple juice 5-10 parts, salt 10-15 parts.

[0017] The hot and sour cowpea consists of the following components by weight: 98 parts of cowpea, 26 parts of Chaotian pepper, 45 parts of white vinegar, 10 parts of Chinese prickly ash, 8 parts of ginger slices, 8 parts of garlic slices, 8 parts of green apple juice, and 14.5 parts of salt .

[0018] The preparation method step of described hot and sour cowpea is as follows:

[0019] 1. The harvested cowpeas have pedicles, are intact without insect scars, and are not broken, and are tied with 23 cowpeas;

[0020] 2. Boil the bundled cowpeas in 100° boiling water for 3 minutes, remove and drain, then place in a tank, spread a lay...

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PUM

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Abstract

The invention discloses a vinegar-pepper cowpea and a cooking method thereof. The vinegar-pepper cowpea is composed of, by weight part, 95-100 parts of cowpea, 25-30 parts of pod pepper, 30-45 parts of white vinegar, 5-10 parts of Sichuan pepper, 5-10 parts of ginger slice, 5-10 parts of garlic slice, 5-10 parts of green apple juice and 10-15 parts of salt. The vinegar-pepper cowpea has the advantages that pickled cowpea is suitably selected to be intact ones with tips and without insect scars or breakage, and temperature and drying time in a drying chamber are acquired through multiple tests,so that the cowpeas can avoid influence of moisture loss on crispness, and meanwhile, is good in taste, long in storage time and free from decay and further can serve as an indispensable appetizer for breakfast.

Description

technical field [0001] The invention relates to a kind of preparation of coriander, in particular to hot and sour 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 purpose of the invention is to provide a kind of hot and sour cowpea which is not perishable, has good taste and can be preserved for a long time and a preparation method thereof. [0004] The object of the present invention is achieved through the following technical solutions: the hot and sour cowpea is made up of the following c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L3/40
CPCA23L3/40A23L19/20A23V2002/00A23V2200/10A23V2300/10
Inventor 高翔
Owner 高翔
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