CN101744035A - Method for manufacturing dried cowpea - Google Patents

Method for manufacturing dried cowpea Download PDF

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Publication number
CN101744035A
CN101744035A CN200810244638A CN200810244638A CN101744035A CN 101744035 A CN101744035 A CN 101744035A CN 200810244638 A CN200810244638 A CN 200810244638A CN 200810244638 A CN200810244638 A CN 200810244638A CN 101744035 A CN101744035 A CN 101744035A
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CN
China
Prior art keywords
cowpea
blanching
temperature
minutes
dried
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN200810244638A
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Chinese (zh)
Inventor
许庆贵
Original Assignee
许庆贵
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 许庆贵 filed Critical 许庆贵
Priority to CN200810244638A priority Critical patent/CN101744035A/en
Publication of CN101744035A publication Critical patent/CN101744035A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a method for manufacturing dried cowpea. The method comprises the following production processes: selecting fresh high-quality cowpea, firstly blanching the cowpea in boiling water for 2 to 4 minutes, and adding 0.5 percent sodium bicarbonate into the water during blanching to perform color protecting treatment; secondly, smoking the blanched cowpea by 200 grams of sulfur per cubic meter, then inactivating enzyme of the cowpea for 3 minutes at the high temperature of between 100 and 120 DEG C, dehydrating the cowpea for 40 minutes at the temperature of between 30 and 40 DEG C, and next, drying the cowpea at the temperature of between 55 and 60 DEG C to ensure that the water content of the cowpea is below 6 percent; and finally, packing the cowpea by a polyethylene packing bag when the cowpea is slightly soft to protect the cowpea against moisture and deterioration. The dried cowpea manufactured by the method has unique flavor, has the functions of nourishing yin and supplementing blood, clearing heat and decomposing grease, nourishing spleen, invigorating stomach, and the like, and is favorite meal aid food.

Description

A kind of preparation method of dried cowpea
Technical field
The present invention relates to the preparation method of a kind of vegetables, especially a kind of preparation method of dried cowpea.
Background technology
Cowpea is liked the vegetables that eat, the good protein that provides human body to be easy to digest and assimilate, an amount of carbohydrate and multivitamin, trace element etc., the nutritional labeling that can replenish body as a kind of people.And have the function of keeping normal stool glandular secretion and gastrointestinal motility, and suppressing cholinesterase activity, can help digest, promote diet.Simultaneously, cowpea is as health-care vegetable, have to replenish qi to invigorate the spleen, appetizing and in, the effect of invigorating the kidney and stopping nocturnal emission.Be applicable to insufficiency of the spleen, abdominal distension, the illnesss such as gonorrhoea, frequent urination of just rushing down, suffer from a deficiency of the kidney.The supply of cowpea has extremely strong seasonality and regional, because cowpea fruit pod tissue children is tender, respiratory intensity is high, and the not anti-storage of the utmost point, will wilt in the short time, fade, rot as untimely processing in the back of gathering, caused the very big economic loss of the producer.
Summary of the invention
The present invention is directed to the problem that prior art exists, a kind of preparation method of dried cowpea is provided.
The present invention is achieved through the following technical solutions:
1, select materials: select for use fresh and tenderly, beanpod is long straight, neat, meat is plump, no disease and pest, no rust staining, nothing deformity, not damaged, the tender cowpea of free of contamination color pale green;
2, blanching: tender cowpea tissue is delicate, and the boiling water blanching time is unsuitable long, generally in time pulls out after 2-4 minute, soaks with cold water immediately and floats, and to prevent the waste heat continuous action, also can remove the stickum that cowpea is discharged simultaneously;
3, protect look: in water, add 0.5% sodium acid carbonate during blanching, can keep the cowpea color and luster dark green well, and can improve the presentation quality of dried cowpea.
4, sulphuring: the cowpea through blanching is spread indoor with bamboo mat, smoke by the sulfur burnings of every cubic metre of usefulness 200 gram, oxidation stain and rotting in the time of can preventing drying reduces ascorbic loss, also can promote rate of drying, the rehydration better performances of finished product.
5, oven dry: under 100 ℃-120 ℃ high temperature, the enzyme 3 minutes of going out with 30 ℃-40 ℃ temperature hydrofuges 40 minutes, then carries out drying with 55-60 ℃ temperature, makes its water content below 6%.
6, deposit: dried cowpea is regained be deposited in indoor sam one or two days, available polyethylene packaging bags when cowpea is slightly soft, when dried cowpea was deposited, it was rotten to guard against damp.
The dried cowpea unique flavor has nourishing yin and supplementing blood, and heat-clearingization is greasy, and the effect such as be good for the stomach of foster spleen is the delicacies of going with rice or bread that people like.
The specific embodiment
Concrete implementation content is as follows:
1, select materials: select for use fresh and tenderly, beanpod is long straight, neat, meat is plump, no disease and pest, no rust staining, nothing deformity, not damaged, the tender cowpea of free of contamination color pale green;
2, blanching: tender cowpea tissue is delicate, and the boiling water blanching time is unsuitable long, generally in time pulls out after 2-4 minute, soaks with cold water immediately and floats, and to prevent the waste heat continuous action, also can remove the stickum that cowpea is discharged simultaneously;
3, protect look: in water, add 0.5% sodium acid carbonate during blanching, can keep the cowpea color and luster dark green well, and can improve the presentation quality of dried cowpea.
4, sulphuring: the cowpea through blanching is spread indoor with bamboo mat, smoke by the sulfur burnings of every cubic metre of usefulness 200 gram, oxidation stain and rotting in the time of can preventing drying reduces ascorbic loss, also can promote rate of drying, the rehydration better performances of finished product.
5, oven dry: under 100 ℃-120 ℃ high temperature, the enzyme 3 minutes of going out with 30 ℃-40 ℃ temperature hydrofuges 40 minutes, then carries out drying with 55-60 ℃ temperature, makes its water content below 6%.
6, deposit: dried cowpea is regained be deposited in indoor sam one or two days, available polyethylene packaging bags when cowpea is slightly soft, when dried cowpea was deposited, it was rotten to guard against damp.

Claims (1)

1. the preparation method of a dried cowpea is characterized in that, its production process is as follows:
(1) selects materials: select that beanpod is long straight, neat, meat is plump for use, the tender cowpea of no disease and pest, no rust staining, nothing deformity, not damaged, free of contamination color pale green;
(2) blanching: cowpea is dropped in the boiling water, in time pull out after blanching 2-4 minute, soak with cold water immediately and float;
(3) protect look: in water, add 0.5% sodium acid carbonate during blanching;
(4) sulphuring: the cowpea through blanching is spread indoor with bamboo mat, smoke by the 200 gram sulfur burnings of every cubic metre of usefulness;
(5) oven dry: under 100 ℃-120 ℃ high temperature, the enzyme 3 minutes of going out with 30 ℃-40 ℃ temperature hydrofuges 40 minutes, then carries out drying with 55-60 ℃ temperature, makes its water content below 6%;
(6) deposit: available polyethylene packaging bags when making cowpea slightly soft, it is rotten to guard against damp.
CN200810244638A 2008-12-11 2008-12-11 Method for manufacturing dried cowpea Pending CN101744035A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN200810244638A CN101744035A (en) 2008-12-11 2008-12-11 Method for manufacturing dried cowpea

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN200810244638A CN101744035A (en) 2008-12-11 2008-12-11 Method for manufacturing dried cowpea

Publications (1)

Publication Number Publication Date
CN101744035A true CN101744035A (en) 2010-06-23

Family

ID=42472113

Family Applications (1)

Application Number Title Priority Date Filing Date
CN200810244638A Pending CN101744035A (en) 2008-12-11 2008-12-11 Method for manufacturing dried cowpea

Country Status (1)

Country Link
CN (1) CN101744035A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102228075A (en) * 2011-06-22 2011-11-02 重庆秀沧生态农业开发有限公司 Processing method of dried cowpeas
CN102972509A (en) * 2012-11-13 2013-03-20 安徽绩溪山里佬绿色食品开发有限公司 Dried cowpea producing method
CN104256627A (en) * 2014-10-25 2015-01-07 哈尔滨天一生态农副产品有限公司 Dried cowpea and making method thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102228075A (en) * 2011-06-22 2011-11-02 重庆秀沧生态农业开发有限公司 Processing method of dried cowpeas
CN102228075B (en) * 2011-06-22 2013-01-16 重庆秀沧生态农业开发有限公司 Processing method of dried cowpeas
CN102972509A (en) * 2012-11-13 2013-03-20 安徽绩溪山里佬绿色食品开发有限公司 Dried cowpea producing method
CN104256627A (en) * 2014-10-25 2015-01-07 哈尔滨天一生态农副产品有限公司 Dried cowpea and making method thereof

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Open date: 20100623