Fermented soybean cowpea and making method thereof

A technology of cowpea and fermented soya bean, which is applied in the field of fermented soya bean and fermented bean and its production, can solve the problems of easy sourness, excessive salt content, and affecting health, and achieve the effect of long storage time and good taste

CN107927665AInactive Publication Date: 2018-04-20高翔
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2018-04-20
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention discloses fermented soybean cowpea and a making method thereof. The fermented soybean cowpea comprises the following constitution parts in parts by weight: 70-75 parts of cowpea, 12-13.5parts of fermented soybeans, 2-3 parts of Chinese prickly ash, 6-6.5 parts of dried chopped red chilies, 6.6.5 parts of cooked rapeseed oil, 3.0-3.5 parts of shredded ginger, 2-4 parts of minced garlic, 4-5 parts of chili powder and 5-6 parts of salt. The fermented soybean cowpea has the beneficial effects that material selection is significant for pickling delicious cowpea, the cowpea has pedicle, is complete without insect mark and is not broken, the temperature of a drying chamber and the drying time are determined through multiple times of tests, the crispiness of the cowpea is not affected by moisture loss of the cowpea, the cowpea is good in taste and long in preservation time without putrefaction, and together with the fermented soybeans, the cowpea is an essential appetizing food.
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Description

technical field

[0001] The invention relates to a kind of preparation of coriander, in particular to tempeh and cowpea and a preparation method thereof. Background technique

[0002] In the south, various side dishes are made, especially cowpea is used to make opening dishes, which are deeply loved by restaurants and breakfast restaurants as side dishes. If the pickled cowpea does not have enough salt, it will easily become sour, rotten, and deteriorate if it is stored for a long time. If the amount of salt is too much, it will affect the taste of consumers and affect the health of excessive salt intake. Contents of the invention

[0003] The object of the invention is to provide fermented soya bean and cowpea which is not perishable, has good taste and can be stored for a long time and a preparation method thereof.

[0004] The object of the present invention is achieved through the following technical solutions: the fermented soya bean and cowpea are composed of the fol...

Examples

Embodiment Construction

[0014] The present invention relates to fermented soybeans and cowpeas. The fermented soybeans and cowpeas are composed of the following components by weight: 70-75 parts of cowpea, 12-13.5 parts of fermented soybeans, 2-3 parts of Chinese prickly ash, 6-6.5 parts of shredded dried red pepper, cooked rapeseed oil 6-6.5 parts, 3.0-3.5 parts of shredded ginger, 2-4 parts of mashed garlic, 4-5 parts of chili powder, and 5-6 parts of salt.

[0015] Douchi cowpea according to the present invention consists of the following components by weight: 75 parts of cowpea, 13 parts of tempeh, 2.8 parts of Chinese prickly ash, 6.5 parts of dried red pepper shreds, 6.0 parts of cooked rapeseed oil, 3.2 parts of shredded ginger, 3.5 parts of mashed garlic, 4.5 parts of chili powder and 5.5 parts of salt.

[0016] The preparation method step of tempeh cowpea of ​​the present invention is as follows:

[0017] 1. The harvested cowpeas have pedicles, are intact without insect scars, and are not b...