Processing method for reducing content of nitrite in pickled cowpeas

Abstract

The invention belongs to the technical field of processing of cowpeas, and particularly relates to a processing method for reducing the content of nitrite in pickled cowpeas. The specific method comprises the following steps of (1) weighing raw materials; (2) thoroughly cleaning fresh cowpeas, airing the cleaned cowpeas to remove surface moisture, performing cold storage treatment, and taking outthe cowpeas after the cold storage treatment so as to obtain pretreated cowpeas; (3) placing the pretreated cowpeas into water, performing constant-temperature blanching, performing draining, fishingout the drained cowpeas, immersing the fished-out cowpeas into cold water for soaking, performing draining, taking out the drained cowpeas, adding table salt of which the weight is 2 / 3 of that of thecowpeas and fermented grape juice of which the weight is 1 / 4 of that of the cowpeas, performing kneading, placing the kneaded cowpeas into a sealed jar, performing constant-temperature sealed fermentation, and taking out the fermented cowpeas to obtain pre-preserved cowpeas; and (4) adding table salt of which the weight is 1 / 3 of that of the pre-preserved cowpeas, the fermented grape juice of which the weight is 3 / 4 of that of the pre-preserved cowpeas, and robinia honey to the pre-preserved cowpeas, performing mixing and kneading, adding fermenting biological bacteria, fructus momordicae polysaccharide and stevioside, performing uniform mixing to obtain a mixture, placing the mixture into a sealed jar, adding water until the water level exceeds the level of the cowpeas, and performing constant-temperature fermentation. Through adoption of the method disclosed by the invention, the content of the nitrite in the pickled cowpeas is effectively reduced, the pickled cowpeas cannot threatenthe health of human bodies, the brittleness of the pickled cowpeas can be effectively increased, and the mouth feel of the pickled cowpeas can be improved.

Description

technical field [0001] The invention belongs to the technical field of bean processing, in particular to a processing method for reducing the nitrite content of capers. Background technique [0002] Bean, the scientific name of cowpea, also commonly known as long-pod bean or pink bean, is now widely cultivated in various provinces and regions in my country. Cowpea is a bulk vegetable listed in summer and autumn. It has a variety of nutrients: chlorophyll (160mg / kg), vitamin C (190mg / kg kg), organic acid (0.2%), protein (1.5%), soluble solids (10.15%), and has the effects of nourishing qi and invigorating the spleen, appetizing and moderate effects; but if the beans are not processed in time after harvesting, they will easily wilt, Fading and rotting not only caused great losses to farmers, but also caused a lot of waste. In order to avoid waste and reduce losses, people made sour beans from picked fresh beans; however, traditional sour beans are made by natural fermentation. B...

AI Technical Summary

Problems solved by technology

[0002] Bean, the scientific name of cowpea, also commonly known as long-pod bean or pink bean, is now widely cultivated in various provinces and regions in my country. Cowpea is a bulk vegetable listed in summer and autumn. It has a variety of nutrients: chlorophyll (160mg / kg), vitamin C (190mg / kg kg), organic acid (0.2%), protein (1.5%), soluble solids (10.15%), and has the effects of nourishing qi and invigorating the spleen, appetizing and moderate effects; but if the beans are not processed in time after harvesting, they will easily wilt, Fading and rotting not only caused great losses to farmers, but also caused a lot of waste. In order to avoid waste and reduce losses, people made sour beans from picked fresh beans; however, traditional sour beans are made by natural fermentation. Based on personal experience, many problems occurred such as long fermentation period, easy to be contaminated by bacteria, soft and sticky, unstable product quality, etc. What is more serious is the high nitrite content, which poses a certain threat to human health