CN102948709A - Making method of cowpeas seasoned with soy sauce - Google Patents
Making method of cowpeas seasoned with soy sauce Download PDFInfo
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- CN102948709A CN102948709A CN2011102361320A CN201110236132A CN102948709A CN 102948709 A CN102948709 A CN 102948709A CN 2011102361320 A CN2011102361320 A CN 2011102361320A CN 201110236132 A CN201110236132 A CN 201110236132A CN 102948709 A CN102948709 A CN 102948709A
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- cowpeas
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Abstract
Belonging to the field of cowpea processing, the invention relates to a making method of cowpeas seasoned with soy sauce, and solves the defects of single eating method and less abundant mouthfeel in ordinary cowpeas. The method includes: putting fresh cowpeas into a pool, adding water into the pool to soaking the fresh cowpeas for 2h so as to soak off the residual pesticide on the cowpea surfaces; taking the cowpeas out of the pool and putting them on a chopping board to drain the excessive water, cutting the cowpeas into segments with a length of 15cm by a kitchen knife, then putting the segments into a basin, adding 200g of salt, then stirring them uniformly by hands, and pickling the cowpeas in the basin for 2h; putting the well pickled cowpeas into a jar, then pouring 5kg of spicy hot sauce into the jar, conducting stirring in the jar for 1m with a stick to stir the cowpeas and the spicy hot sauce uniformly, then covering the jar with a lid, placing the jar indoors to perform preservation for 30d, and then taking the cowpeas out for eating. The method provided in the invention is mainly used for producing cowpeas seasoned with soy sauce.
Description
Technical field the present invention relates to a kind of preparation method of sauce cowpea.
The background technology cowpea contains the nutritional labelings such as rich in protein, fat, starch, phosphorus, calcium, iron, can certain result for the treatment of be arranged to weakness of the spleen and the stomach, difficult urination.But general cowpea has such shortcoming, and the eating method that is exactly general cowpea is more single, and mouthfeel is abundant not.
Summary of the invention the objective of the invention is to provide a kind of preparation method of sauce cowpea, and the eating method that it can effectively solve general cowpea is more single, the shortcoming that mouthfeel is abundant not.
The object of the present invention is achieved like this: the preparation method of sauce cowpea, fresh cowpea is put into the pond, and in the pond, add after the entry fresh cowpea put in the pond and soaked 2 hours, agricultural chemicals residual on the cowpea surface is steeped; With cowpea from the pond, get be put into chopping board drain more than moisture, with kitchen knife cowpea is cut into the segment of 15 centimeter length, then put into basin, stir with hand after adding 200 gram salt, allow cowpea in basin, pickle 2 hours; The cowpea of pickling is packed in the jar, then 5 kilograms of chilli sauces are poured in the jar, in jar, stirred 1 minute with wooden stick, cowpea and chilli sauce are stirred, then with lid that the altar lid is good, put into indoor preservation and can take out edible after 30 days.
The preparation method of sauce cowpea, good to eat, delicious fragrant and sweet, the fragrant characteristics of the crisp flavor of matter of this product tool delicate fragrance.
The specific embodiment
Composition of raw materials:
5 kilograms of 20 kilograms of fresh cowpeas, salt 200 grams, chilli sauces.
Preparation method:
1. fresh cowpea is put into the pond, in the pond, add after the entry fresh cowpea put in the pond and soaked 2 hours, agricultural chemicals residual on the cowpea surface is steeped.
With cowpea from the pond, get be put into chopping board drain more than moisture, with kitchen knife cowpea is cut into the segment of 15 centimeter length, then put into basin, stir with hand after adding 200 gram salt, allow cowpea in basin, pickle 2 hours.
The cowpea of pickling is packed in the jar, then 5 kilograms of chilli sauces are poured in the jar, in jar, stirred 1 minute with wooden stick, cowpea and chilli sauce are stirred, then with lid that the altar lid is good, put into indoor preservation and can take out edible after 30 days.
Claims (1)
1. the preparation method of sauce cowpea is characterized in that: fresh cowpea is put into the pond, add after the entry fresh cowpea put in the pond in the pond and soaked 2 hours, agricultural chemicals residual on the cowpea surface is steeped; With cowpea from the pond, get be put into chopping board drain more than moisture, with kitchen knife cowpea is cut into the segment of 15 centimeter length, then put into basin, stir with hand after adding 200 gram salt, allow cowpea in basin, pickle 2 hours; The cowpea of pickling is packed in the jar, then 5 kilograms of chilli sauces are poured in the jar, in jar, stirred 1 minute with wooden stick, cowpea and chilli sauce are stirred, then with lid that the altar lid is good, put into indoor preservation and can take out edible after 30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102361320A CN102948709A (en) | 2011-08-17 | 2011-08-17 | Making method of cowpeas seasoned with soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102361320A CN102948709A (en) | 2011-08-17 | 2011-08-17 | Making method of cowpeas seasoned with soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102948709A true CN102948709A (en) | 2013-03-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102361320A Pending CN102948709A (en) | 2011-08-17 | 2011-08-17 | Making method of cowpeas seasoned with soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102948709A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876372A (en) * | 2014-10-29 | 2016-08-24 | 重庆市先艺农业有限公司 | Production technology of red oil cowpea with pickled pepper |
-
2011
- 2011-08-17 CN CN2011102361320A patent/CN102948709A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876372A (en) * | 2014-10-29 | 2016-08-24 | 重庆市先艺农业有限公司 | Production technology of red oil cowpea with pickled pepper |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130306 |