Processing technology of black bean steamed nine times and processed nine times

Abstract

The invention relates to a processing technology of black bean steamed nine times and processed nine times. The processing technology includes the following steps: (1) cleaning: washing black beans, removing shrivelled black beans floating on a water surface by water; (2) primary steaming and drying: steaming the black beans for the first time for 12 hours, taking out the black beans, and drying the black beans until the outer skin is slightly dry; (3) repeated steaming and drying: re-steaming and re-drying the black beans until the outer skin is slightly dry according to the primary steamingand drying method, repeatedly steaming and drying the black beans nine times, steaming the black beans until the appearance is black and moist; and (4) frying: frying the steamed black beans and conducting cooling to obtain the black beans steamed nine times and processed nine times. The processing technology of the invention is simple, and has mild processing conditions, low cost and short time consuming. The processed black beans steamed nine times and processed nine times are oval or spheroidal, and slightly flat, and have a black surface with cracks and aromas. The black beans steamed ninetimes and processed nine times have the effects of replenishing the vital essence and improving the eyesight, nourishing the blood and expelling wind, alleviating water retention and detoxifying, andcan be used for yin deficiency and polydipsia, dizziness and blurred vision, body weakness and hidrosis, lumbago due to kidney-asthenia, edema and oliguria, arthralgia and muscle contracture, numbness of hands and feet, and medicine and food poisoning.

Description

technical field [0001] The invention belongs to the technical field of black soybean processing, and in particular relates to a processing technology of nine steaming and nine processing black soybeans. Background technique [0002] Black soybean is the dry mature seed of soybean Glycine max (L.) Merr., a leguminous plant. Black soybean is rich in nutrition, contains protein, fat, vitamins, trace elements and other nutrients, and also has a variety of biologically active substances, such as black soybean pigment , black soybean polysaccharides and isoflavones; the processed black soybeans are sweet in taste and flat in nature, and have the functions of reducing swelling and lowering qi, moistening lungs and dryness, promoting blood circulation and diuresis, dispelling wind and numbness, enriching blood and calming nerves, improving eyesight and strengthening spleen, nourishing kidney and nourishing yin, and detoxification ; Existing black soybean processing technology is loa...

AI Technical Summary

Problems solved by technology

[0002] Black soybean is the dry mature seed of soybean Glycine max (L.) Merr., a leguminous plant. Black soybean is rich in nutrition, contains protein, fat, vitamins, trace elements and other nutrients, and also has a variety of biologically active substances, such as black soybean pigment , black soybean polysaccharides and isoflavones; the processed black soybeans are sweet in taste and flat in nature, and have the functions of reducing swelling and lowering qi, moistening lungs and dryness, promoting blood circulation and diuresis, dispelling wind and numbness, enriching blood and calming nerves, improving eyesigh