CN104256627A - Dried cowpea and making method thereof - Google Patents
Dried cowpea and making method thereof Download PDFInfo
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- CN104256627A CN104256627A CN201410575070.XA CN201410575070A CN104256627A CN 104256627 A CN104256627 A CN 104256627A CN 201410575070 A CN201410575070 A CN 201410575070A CN 104256627 A CN104256627 A CN 104256627A
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- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 12
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses dried cowpea and a making method thereof. The dried cowpea is made from the following raw materials by weight: 80-120 parts of cowpea, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of aniseed, 1-3 parts of white spirit, 2-5 parts of wolfberry, 2-5 parts of date, 2-5 parts of longan, 2-5 parts of coconut and 1-3 parts of white tea through the steps of washing, airing, shredding, decocting, dewatering, sterilizing and the like. When cowpea shreds are put in a pot for decocting soup, the refreshing and delicate flavors of the wolfberry, the date, the longan, the coconut and the white tea are reserved by the cowpea shreds, the cowpea fragrance is increased, and the cowpea is better seasoned and tastes better and fresher. The eating method and the processing method of the cowpea are increased, the cowpea market is effectively increased, and the market requirements are met.
Description
Technical field
the present invention relates to food technology field, particularly a kind of cowpea dried vegetable and preparation method thereof.
Background technology
cowpea also known as Chinese beans or cowpea, fresh kidney beans or carob.Pulse family annual plant.
reportedly originate in India and the Middle East, but cultivate very early in China.Compound leaf, 3 pieces, leaflet.Floral white, purple or faint yellow, often in couples or three number works are born in elongated sequence footstalk end.Pod is long, cylindrical.Long 7.5 ~ the 12.5cm (3 ~ 5 inch) of pod of short pod rice bean.Long 20 ~ the 30cm of chi eight cowpea pod.Southern US extensively cultivates cowpea as universe grass crop, green manure crop or its pod edible.Belong to the cultigen that can form microscler beanpod in cowpea kind, annual voluble herb plant.Opotism beans.Containing various vitamin and mineral matter etc.Young pod meat is plump, stir-fries and eats tender and crisp, also can scald rear cold and dressed with sauce or marinade.Beanpod is grown and image tube shape, and matter is crisp and body is soft, and common have Asparagus Beans and green string bean two kinds.When choosing fresh kidney beans, generally with beans bar even thickness, lovely luster, transparent glossy, full grains be good, have breach, rhicnosis, the meticulous s.m.p of bar, epidermis have the fresh kidney beans of worm trace then should not buy.Fresh kidney beans nutrition is fine, is the meat in vegetables.
cowpea contains the phosphatide that can promote insulin secretion, can participate in glycometabolic effect, is the ultimate food of diabetic.The illnesss such as weakness of the spleen and the stomach, indigestion, dyspeptic abdominal distention, thirsty, diuresis, women are with down, suffer from a deficiency of the kidney, renal failure, athlete's foot, uremia and the elderly suitable edible.In addition, cowpea boils and adds appropriate flavouring again, and indigestion person's optimum eats, and evident in efficacy.Cowpea, containing enriching Cobastab, C and phytoprotein, can make people's brains quiet. conditioning digestive system, eliminate chest diaphragm turgor.Acute gastroenteritis can be prevented and treated, vomiting and diarrhoea.Cowpea nature and flavor are sweet flat, good in strengthening stomach and tonifying kidney, and containing the protein being easy to digest and assimilate, also containing multivitamin and trace element etc., contained phosphatide can promote insulin secretion, is the ultimate food of diabetes patient.There is effect of invigorating the spleen of quenching one's thirst, kidney tonifying stopping leak, nourishing generate fluid.Be suitable for the equal edible of crowd's population.Especially be applicable to diabetes, suffer from a deficiency of the kidney, frequent micturition, seminal emission and the many foods of some gynaecology functional disease patients; Stagnation of the circulation of vital energy constipation person should careful food cowpea.
at present, the cow-pea products on market is main mainly with raw product, and rare dried vegetable goods, are inconvenient to preserve and carry, cannot meet the need of market.
Summary of the invention
one is the object of the present invention is to provide to have good taste, a kind of cowpea dried vegetable conveniently preserved and carry and preparation method thereof.
object of the present invention is achieved through the following technical solutions: a kind of cowpea dried vegetable, is characterized in that: be made with the raw material of following weight proportion: cowpea 80-120 part, refined salt 4-6 part, rock sugar 2-5 part, aniseed 1-3 part, white wine 1-3 part, matrimony vine 2-5 part, date 2-5 part, longan 2-5 part, coconut palm fruit 2-5 part, white tea 1-3 part.
preferred raw material weight proportioning is: cowpea 100 parts, refined salt 5 parts, 3 parts, rock sugar, aniseed 2 parts, white wine 2 parts, matrimony vine 3 parts, 3 parts, date, longan 3 parts, coconut palm fruit 3 parts, white tea 2 parts.
the step of its production method is:
step 1, by weight ratio, choose the cowpea of high-quality, be placed on natural drying 1-2 hour under sunlight by clean water, chopping is for subsequent use;
step 2, by weight ratio, chooses high-quality refined salt, rock sugar, aniseed, white wine, matrimony vine, date, longan, coconut palm fruit, white tea, adds water to put into pot and be heated to water temperature when 80-100 DEG C, the cowpea being cut into silk is put into pot and boils 30-60 second;
step 3, by then the cowpea silk boiled being pulled out, to drain away the water, putting into drying and dewatering machine, carrying out drying and dewatering;
step 4, utilize ultraviolet sterilization device degerming cowpea silk after drying and dewatering after, be packaged into bag, obtained finished product.
in described step 3, bake out temperature is 50-70 DEG C, and drying time is 20-60 minute.
beneficial effect of the present invention:
in the present invention, flat, the sweet-salty of cowpea, returns spleen, stomach warp.There are beneficial gas, good in strengthening stomach and tonifying kidney and the five internal organs in reason, tune face takes care of health, production of sperm marrow, only quench one's thirst, tell inverse effect of letting out dysentery, removing toxic substances.
the present invention adopts and cowpea silk is put into pot when boiling soup, and leave pure and fresh, the simple and elegant taste of matrimony vine, date, longan, coconut palm fruit, white tea in cowpea silk, increase the fragrance of cowpea, make cowpea more tasty, mouthfeel is better, and taste is fresher.Invention increases eating method and the processing method of cowpea, effectively increase the market of cowpea, meet the need of market.
technological advantage of the present invention is: 1, select raw material science, and production technology is advanced, and delicious flavour, the sweet advantage clean, pleasant impression is long of feeling well, conveniently deposit; 2, product pure natural, have no side effect, do not add essence and anticorrisive agent, keep the local flavor of raw material itself and nutrition, be easily absorbed by the body; 3, raw material sources are extensive, add process line short, the easy processing and manufacturing of product.4, the cowpea after natural drying, it is bright-colored, increases appetite.
Detailed description of the invention
embodiment 1
a kind of cowpea dried vegetable, is characterized in that: be made with the raw material of following weight proportion: cowpea 80-120 part, refined salt 4-6 part, rock sugar 2-5 part, aniseed 1-3 part, white wine 1-3 part, matrimony vine 2-5 part, date 2-5 part, longan 2-5 part, coconut palm fruit 2-5 part, white tea 1-3 part.
preferred raw material weight proportioning is: cowpea 100 parts, refined salt 5 parts, 3 parts, rock sugar, aniseed 2 parts, white wine 2 parts, matrimony vine 3 parts, 3 parts, date, longan 3 parts, coconut palm fruit 3 parts, white tea 2 parts.
the step of its production method is:
step 1, by weight ratio, choose the cowpea of high-quality, be placed on natural drying 1-2 hour under sunlight by clean water, chopping is for subsequent use;
step 2, by weight ratio, chooses high-quality refined salt, rock sugar, aniseed, white wine, matrimony vine, date, longan, coconut palm fruit, white tea, adds water to put into pot and be heated to water temperature when 80-100 DEG C, the cowpea being cut into silk is put into pot and boils 30-60 second;
step 3, by then the cowpea silk boiled being pulled out, to drain away the water, putting into drying and dewatering machine, carrying out drying and dewatering;
step 4, utilize ultraviolet sterilization device degerming cowpea silk after drying and dewatering after, be packaged into bag, obtained finished product.
in described step 3, bake out temperature is 50-70 DEG C, and drying time is 20-60 minute.
Claims (4)
1. a cowpea dried vegetable, is characterized in that: be made with the raw material of following weight proportion: cowpea 80-120 part, refined salt 4-6 part, rock sugar 2-5 part, aniseed 1-3 part, white wine 1-3 part, matrimony vine 2-5 part, date 2-5 part, longan 2-5 part, coconut palm fruit 2-5 part, white tea 1-3 part.
2. a kind of cowpea dried vegetable according to claim 1, is characterized in that: preferred raw material weight proportioning is: cowpea 100 parts, refined salt 5 parts, 3 parts, rock sugar, aniseed 2 parts, white wine 2 parts, matrimony vine 3 parts, 3 parts, date, longan 3 parts, coconut palm fruit 3 parts, white tea 2 parts.
3. the preparation method of a kind of cowpea dried vegetable according to claim 1-2, is characterized in that: the step of its production method is:
Step 1, by weight ratio, choose the cowpea of high-quality, be placed on natural drying 1-2 hour under sunlight by clean water, chopping is for subsequent use;
Step 2, by weight ratio, chooses high-quality refined salt, rock sugar, aniseed, white wine, matrimony vine, date, longan, coconut palm fruit, white tea, adds water to put into pot and be heated to water temperature when 80-100 DEG C, the cowpea being cut into silk is put into pot and boils 30-60 second;
Step 3, by then the cowpea silk boiled being pulled out, to drain away the water, putting into drying and dewatering machine, carrying out drying and dewatering;
Step 4, utilize ultraviolet sterilization device degerming cowpea silk after drying and dewatering after, be packaged into bag, obtained finished product.
4. the preparation method of a kind of cowpea dried vegetable according to claim 3, is characterized in that: in described step 3, and bake out temperature is 50-70 DEG C, and drying time is 20-60 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410575070.XA CN104256627A (en) | 2014-10-25 | 2014-10-25 | Dried cowpea and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410575070.XA CN104256627A (en) | 2014-10-25 | 2014-10-25 | Dried cowpea and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256627A true CN104256627A (en) | 2015-01-07 |
Family
ID=52148312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410575070.XA Pending CN104256627A (en) | 2014-10-25 | 2014-10-25 | Dried cowpea and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256627A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744035A (en) * | 2008-12-11 | 2010-06-23 | 许庆贵 | Method for manufacturing dried cowpea |
| CN103082240A (en) * | 2011-10-28 | 2013-05-08 | 王跃进 | Carrot-ginseng processing method |
| CN103141782A (en) * | 2013-03-26 | 2013-06-12 | 浦北县共和香蕉专业合作社 | Health-care dried banana and preparation method thereof |
| CN103892222A (en) * | 2014-04-25 | 2014-07-02 | 蒋华 | Dehydrating and dry-curing processing process for cowpeas |
-
2014
- 2014-10-25 CN CN201410575070.XA patent/CN104256627A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744035A (en) * | 2008-12-11 | 2010-06-23 | 许庆贵 | Method for manufacturing dried cowpea |
| CN103082240A (en) * | 2011-10-28 | 2013-05-08 | 王跃进 | Carrot-ginseng processing method |
| CN103141782A (en) * | 2013-03-26 | 2013-06-12 | 浦北县共和香蕉专业合作社 | Health-care dried banana and preparation method thereof |
| CN103892222A (en) * | 2014-04-25 | 2014-07-02 | 蒋华 | Dehydrating and dry-curing processing process for cowpeas |
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Application publication date: 20150107 |