Preparation method of spicy cowpea with Sichuan flavor

A technology of cowpea and Sichuan flavor, which is applied in the direction of food ingredients as taste improvers, food ingredients as antimicrobial preservation, food ingredients as taste improvers, etc. It can solve the problem of affecting product color, crispness and taste, and the dull color of cowpea Insufficient brittleness and other problems, to achieve the effect that the taste is not easy to be soft, the color and flavor retention are good, and the aroma is soft

Inactive Publication Date: 2018-12-21
四川泡菜哥食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the cowpea pickling process, the treatment of cowpea, the type and proportion of ingredients, etc. will greatly affect the color, crispness and mouthfeel of the product. In order to increase freshness, excessive MSG, chicken essence and other chemical seasonings are added, which makes the taste bad, and eating too much is not suitable for the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A Sichuan flavor spicy cowpea, the preparation method is as follows:

[0029] (1) Select 45kg of fresh, crisp, tender and complete green cowpea, wash it, bake it at 45°C for 8 hours, add 0.8kg of salt, 0.4kg of pure sorghum original wine (55 degrees), 0.4kg of spice powder, and put it into the altar , sealed for 90 days;

[0030] (2) Take out the cowpea, cut it into 1.5cm sections, add 3.5kg of crushed millet pepper, 4kg of garlic paste, 40g of prickly ash powder, and 400g of fresh plant soup, stir well, pack and refrigerate;

[0031] Wherein, the preparation method of the spice powder is as follows: grind the spices containing 80g of prickly ash, 40g of grass fruit, 40g of cassia bark, 180g of sand ginger, 80g of star anise, 50g of fragrant leaves, 20g of tangerine peel and 90g of white cardamom, and mix them evenly after crushing.

[0032] The preparation method of fresh plant soup is as follows: take 1.6kg of soybean sprouts, 2kg of oyster mushrooms, 400g of seaweed...

Embodiment 2

[0034] A Sichuan flavor spicy cowpea, the preparation method is as follows:

[0035] (1) Select 55kg of fresh, crisp, tender and complete green cowpeas, wash them, bake them at 62°C for 5 hours, add 1.2kg of salt, 0.6kg of pure sorghum original wine (60 degrees), 0.6kg of spice powder, and put them into the cellar , sealed for 160 days;

[0036] (2) Take out the cowpea, cut it into 2.5cm sections, add 2.5kg of crushed millet pepper, 6kg of garlic paste, 60g of Chinese prickly ash powder, and 600g of fresh plant soup, stir well, pack and refrigerate;

[0037] Among them, the preparation method of the spice powder is as follows: 90g of peppercorns, 60g of grass fruit, 60g of cinnamon bark, 220g of sand ginger, 110g of star anise, 40g of fragrant leaves, 30g of thyme, 60g of fragrant fruit, 20g of tangerine peel, 90g of white cardamom, 40g of Amomum japonicus. Spices, crushed and mixed.

[0038] The preparation method of the fresh plant soup is as follows: take 2 kg of Pleurotu...

Embodiment 3

[0040] A Sichuan flavor spicy cowpea, the preparation method is as follows:

[0041] (1) Select 50kg of fresh, crisp, tender and complete green cowpeas, wash them, bake them at 53°C for 6 hours, add 1kg of salt, 0.5kg of pure sorghum original wine (55 degrees), 0.5kg of spice powder, and put them into the cellar. Sealed for 120 days;

[0042] (2) Take out the cowpea, cut it into 2cm sections, add 3kg of crushed millet pepper, 5kg of garlic paste, 50g of pepper powder, and 500g of fresh plant soup, stir well, pack and refrigerate;

[0043] Among them, the preparation method of the spice powder is as follows: 110g of pepper, 40g of grass fruit, 40g of cinnamon bark, 180g of sand ginger, 90g of star anise, 60g of fragrant leaves, 20g of thyme, 40g of fragrant fruit, 30g of tangerine peel, 110g of white cardamom, 60g of Amomum japonicus. Spices, crushed and mixed.

[0044] The preparation method of fresh plant soup is as follows: take 1.6kg of soybean sprouts, 1.6kg of fresh shi...

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PUM

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Abstract

The invention discloses a preparation method of a spicy cowpea with Sichuan flavor. The method comprises the following steps: carefully selecting green cowpea; washing; drying to remove water; addingsalt, kaoliang spirit and spice powder; sealing for fermenting; moving out after 90-160 days; cutting into small sections; adding crushed capsicum frutescens, mashed garlic, Sichuan pepper powder andspecial fresh vegetable soup; uniformly stirring; packing; and refrigerating, wherein the fresh vegetable soup is prepared by decocting food material containing edible mushroom and edible seaweed in water. According to the method, the cowpea is seasoned through the fresh vegetable soup decocted with mushroom and seaweed and the like; the prepared spicy cowpea with Sichuan flavor is free from any chemical seasoning or preservative; the water content is proper; in addition, the color is bright and attractive; the cowpea tastes crisp and tender and fresh and is delicious and fragrant and attractive.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of Sichuan-flavored spicy cowpea. Background technique [0002] Cowpea, also known as carob, ginger bean, belt bean, and hanging bean, is made by marinating cowpea with salt, ginger, pepper and other ingredients. It is an indispensable appetizer in Sichuan. In the pickling process of cowpea, the treatment of cowpea, the type and proportion of ingredients, etc. will greatly affect the color, crispness and mouthfeel of the product. In order to increase freshness, excessive chemical seasonings such as monosodium glutamate and chicken essence are added, which makes the taste poor, and eating too much is not suitable for the human body. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing Sichuan-flavored spicy cowpea. The Sichuan-flavored spicy cowpea prepared by the method does not contain any ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/20A23L27/10
CPCA23V2002/00A23L5/21A23L5/27A23L19/20A23L27/10A23V2200/10A23V2200/14A23V2200/16A23V2300/10
Inventor 李荣志
Owner 四川泡菜哥食品有限公司
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