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Crisp and cool soaked cowpea and preparation method thereof

A cowpea and crispy technology, which is applied to the field of crispy soaked cowpea and its preparation, can solve the problems of complex well water composition, uncontrollable product safety, etc., and achieves good crisp protection effect, best taste and color, and improved quality. Effect

Pending Publication Date: 2019-05-21
四川李记乐宝食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process maintains the crisp and tender taste of soaked cowpea, but the composition of well water is complex, which has certain uncontrollable effects on product safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A crisp and refreshing soaked cowpea and a preparation method thereof, comprising the following steps:

[0037] (1) Raw material pretreatment: remove 100kg of fresh cowpea, remove impurities, wash and drain, cut into 12cm long strips, and obtain cowpea strips for later use;

[0038] (2) Pickling: add 200kg of salt water to the cowpea strips, the concentration of the salt water is 6.5%, mix well, and marinate in a shading and airtight environment for 1 month, and pickle the cowpea for later use;

[0039] (3) Preparation of enzyme compound liquid: take 100 kg of water, 0.6 kg of pectin methylesterase, and 1.25 kg of calcium lactate and mix evenly to obtain the enzyme compound liquid;

[0040] (4) The first brittle protection treatment: soak the cowpea in the enzyme complex solution at 45°C for 10 minutes, then cool it in clean water and rinse it twice until the temperature of the cowpea drops to room temperature;

[0041] (5) Preparation of brittle protection liquid: tak...

Embodiment 2

[0048] A crisp and refreshing soaked cowpea and a preparation method thereof, comprising the following steps:

[0049] (1) Raw material pretreatment: remove 90kg of fresh cowpea, remove impurities, wash and drain, cut into 10cm long strips, and obtain cowpea strips for later use;

[0050] (2) Pickling: Add 180kg of salt water to the cowpea strips, the concentration of the salt water is 5%, mix well, and marinate in a shading and airtight environment for 1 month, and pickle the cowpea for later use;

[0051] (3) Preparation of enzyme compound liquid: take 90 kg of water, 0.5 kg of pectin methylesterase, and 1 kg of calcium lactate and mix evenly to obtain the enzyme compound liquid;

[0052] (4) The first brittle protection treatment: soak the cowpea in the enzyme complex solution at 40°C for 10 minutes, then cool it in clean water and rinse it twice until the temperature of the cowpea drops to room temperature;

[0053] (5) Preparation of brittle protection liquid: take 100 kg ...

Embodiment 3

[0060] A crisp and refreshing soaked cowpea and a preparation method thereof, comprising the following steps:

[0061] (1) Raw material pretreatment: remove 10kg of fresh cowpea, remove impurities, wash and drain, cut into 15cm long strips, and obtain cowpea strips for later use;

[0062] (2) Pickling: Add 220kg of salt water to the cowpea strips, the concentration of the salt water is 8%, mix well, and marinate in a shading and airtight environment for 1 month, and pickle the cowpea for later use;

[0063] (3) Preparation of enzyme compound liquid: take 110 kg of water, 0.7 kg of pectin methylesterase, and 1.5 kg of calcium lactate and mix evenly to obtain the enzyme compound liquid;

[0064] (4) The first brittle protection treatment: soak the cowpea in the enzyme complex solution at 50°C for 10 minutes, then cool it in clean water and rinse it three times until the temperature of the cowpea drops to room temperature;

[0065] (5) Preparation of brittle protection liquid: t...

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PUM

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Abstract

The invention discloses a crisp and cool soaked cowpea, which is prepared by the following steps of: cleaning and cutting cowpea into strips, shading in saline water, hermetically pickling for one month, taking out and placing in a embrittlement protection solution for twice embrittlement protection treatment, taking out and rinsing with flowing clear water, drying and dehydrating, seasoning withauxiliary materials, and packaging and sterilizing to obtain the crisp and cool soaked cowpea. According to the crisp and cool soaked cowpea prepared by the method disclosed by the invention, the brittleness of the cowpea is enhanced by combining embrittlement protection solution compounding and low-temperature blanching, and an ultrahigh-pressure sterilization technology is assisted, so that microorganisms and spores thereof can be effectively killed, and the original flavor and nutritional quality of food can be well maintained. Finally, the cowpea product with good taste and good color andluster is obtained, and the crisp and cool taste of the cowpea in the shelf life is guaranteed under the synergistic effect of various processes.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a crispy soaked cowpea and a preparation method thereof. Background technique [0002] Cowpea (Vigna Sesquipedalis Wight), an annual herb, has a long history of cultivation in my country. It is cultivated in all parts of the north and south. Among them, the Yangtze River Basin and South China provinces are more planted. It is one of the indispensable vegetables in spring and autumn. Bean pods are thick, delicious and have high nutritional value, so they are loved by consumers and play an important role in vegetable production and consumption. Cowpea is eaten in tender pods, and there are many ways to eat it. Pickled cowpea is popular among consumers because of its unique flavor, crisp taste, rich nutrition and convenient processing. It is one of the typical varieties of Sichuan pickles. However, cowpea tends to fade in color and soften in texture during the fermentation...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23B7/015A23L5/41A23L5/10
CPCY02A40/90
Inventor 李国斌李晋李博万胡徐飞王兴华夏金川钟军詹军
Owner 四川李记乐宝食品有限公司