Simple preparation method of sauce-flavored cowpea pickles

A production method, cowpea technology, applied in the direction of food science, etc., can solve the problems of many raw materials, complicated production, high cost, etc., and achieve the effect of simple production process, broad market prospect and low cost

Pending Publication Date: 2021-06-11
JIANGSU COASTAL AREA AGRI SCI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a simple method for making pickled cowpea pickles with soy sauce, so as to solve the problems of strict container requirements, many raw materials, complicated production, high cost and long cycle during the pickling or soaking process of cowpea.

Method used

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  • Simple preparation method of sauce-flavored cowpea pickles

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Embodiment 1

[0025] A kind of simple preparation method of sauce-flavored cowpea pickles comprises the following steps:

[0026] 1. Select 3-5 catties of tender cowpea, free from disease and insect spots, pinch off the two ends, and tear off the side ribs;

[0027] 2. Spread 0.3-0.5 catties of salt on the cowpea, spread evenly, and marinate overnight;

[0028] 3. The next day, put the cowpea in water to wash off the salt on the surface of the cowpea, dry the cowpea in the shade, and then cut it into 3-4 cm long pieces;

[0029] 4. Put the cut cowpea segments in a clean container, pour light soy sauce until the cowpeas are completely submerged, and finally close the lid;

[0030] 5. Marinate for about a week until the cowpea turns earthy brown. It tastes crispy and fragrant, and it is not particularly salty. It is just right to eat with porridge, and it can also be used as a cold dish in restaurants.

[0031] 6. You can also use the remaining brine to marinate for a second time, as long a...

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Abstract

The invention discloses a simple preparation method of sauce-flavored cowpea pickles. Raw materials of the sauce-flavored cowpea pickles comprise cowpeas, salt and light soy sauce. The preparation method comprises the following steps of: selecting tender cowpeas; pinching heads and removing vascular bundle fibers; smearing salt to pickle the cowpeas; boiling the cowpeas for a short time, drying the cowpeas in the shade; cutting the cowpeas into sections, filling the cowpea sections into a container; submerging the cowpea sections with light soy sauce; covering the container with a cover; and pickling the cowpea sections for about one week. In addition to the salt and light soy sauce, other raw materials are not used, the period is short, and the product is unique in flavor, sauced, crisp and refreshing, can be eaten with porridge, and can also be used as cold dishes.

Description

technical field [0001] The invention relates to a food, in particular to a soy-flavored cowpea pickle and a simple preparation method thereof. Background technique [0002] Cowpea horn is a vegetable that is abundant in summer, and now the facilities can be used to achieve annual production. Cowpea is rich in protein, and a small amount of carotene, vitamin B group, and vitamin C. It is a vegetable with high nutritional value. The dried cowpea horn The protein content in the material can reach 2.7%, which is a good source of vegetable protein. The carbohydrates contained in cowpea horn can play a role similar to grain. People often eat cowpea horns as a main dish. According to traditional medicine, cowpea horns have the effect of strengthening the spleen and stomach. Eating more cowpea horns can also treat gastrointestinal discomfort such as vomiting and hiccups. The dietary fiber in cowpea horn can strengthen the peristalsis of the gastrointestinal tract and help prevent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 祖艳侠梅燚郑佳秋刘哲沈峰王薇薇吴永成
Owner JIANGSU COASTAL AREA AGRI SCI RES INST
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