CN106722540A - The rehydration and brewing method of a kind of cowpea semi-dry products - Google Patents

Abstract

The invention discloses a method for rehydrating and brewing semi-dried cowpea products. The method is prepared through the steps of rehydrating, preparing pickle water, filling in an altar and fermenting. The cowpea low-salt semi-dry product dried by infrared radiation in the invention has good quality after rehydration and is suitable for brewing and processing, has moderate salinity after fermentation in Laotan kimchi water, and has good flavor, texture and color. The invention realizes the rehydration and fermentation of infrared-dried cowpea low-salt semi-dry products, provides a production process of low-salt fermented vegetables, realizes the low-salt production of traditional fermented vegetables, and reduces the generation of high-salt wastewater.

Description

Rehydration and brewing method of a semi-dried cowpea product

technical field

The invention relates to a processing method of cowpea, in particular to a method for rehydrating and soaking semi-dried cowpea products.

Background technique

Cowpea (Vigna unguiculata), commonly known as carob, ginger bean, and hanging bean, is an annual plant in the legume family. Cowpea has a long history of cultivation in my country and is planted in a wide range of areas. It is rich in dietary fiber, plant protein, B vitamins, vitamin C and trace elements. It has an important position and is also an important raw material for traditional fermented vegetable processing in my country. The fresh and tender pods of cowpea are concentrated in summer and autumn, and they are prone to rot and deterioration after harvesting. Corresponding fresh-keeping processing methods must be adopted. In the industrial production process of traditional fermented vegetables, high-concentration salt solution is usually used to store vegetable raw materials, resulting in a large amount of saline wastewater, pond cleaning wastewater and desalination and dehydration wastewater, which brings huge pressure to the local environment. In addition, seasoning fermented vegetables pickled with high salt have weak microbial action, not only the taste is too salty, which is not good for health, but also loses the flavor characteristics of traditional fermented vegetables.

Infrared drying technology is used to dry fresh cowpea to make semi-dry products, which can realize the salt-free preservation of raw materials for storage, provide good raw materials for the production of low-salt fermented vegetables and reduce the generation of high-salt wastewater. Research on the rehydration and soaking process of semi-dried cowpea products after storage provides ideas for the industrial production of low-salt kimchi. In order to improve the quality of the finished product, first rehydrating the semi-dried cowpea product can restore the color and texture of the cowpea itself to the greatest extent, which is conducive to the process of brewing. The sensory quality is the evaluation standard, and the specific rehydration temperature, rehydration time and brewing method are determined. At present, the process of rehydrating and soaking infrared-dried cowpea semi-dried products according to infrared radiation drying technology has not been reported yet.

Contents of the invention

The object of the present invention is to provide a method for rehydrating and soaking semi-dried cowpea products.

A method for rehydrating and soaking semi-dried cowpea products is carried out according to the following steps:

(1) Rehydration: take out the semi-dried cowpea product that has been pretreated, soak it in clean water with a temperature of 20-25°C for 2-4 hours, and then drain it. The final rehydration ratio reaches 1.2-2;

(2) Prepare kimchi water: get 1L of water soaked in kimchi, pour it into a container, add table salt to make the salt concentration reach 3-4wt%, glucose addition is 2-3wt%, add ginger 0.8-1.2wt%, garlic 1-2wt%, green onion 0.8-1.2wt%, pepper 0.8-1.2wt%, monosodium glutamate 0.3-0.7wt%, cooking wine 0.01-0.03wt%, stir evenly;

(3) Packing altar: 450g-550g drained rehydrated cowpea is evenly stacked in the kimchi jar, and then the prepared kimchi water is injected into the kimchi jar to submerge the rehydrated cowpea, press it tightly, and cover the altar Cover, put it in the water tank, and add 0.5-3% salt water to the water tank to isolate the altar cover from the outside air;

(4) Fermentation: Fermentation temperature 22-28 ℃, fermentation 6-8 days.

The pre-treatment is: placing in a refrigerator at 2-6°C for 3-5 weeks.

The container, the kimchi jar, was sterilized at 121° C. for 15 minutes before use.

The water soaked in pickles is Laotan pickles water, and the mass ratio of pickles to water is 1: (1-8).

Compared with the prior art, the present invention has the following beneficial effects: the low-salt semi-dry cowpea product dried by infrared radiation is of good quality after rehydration and is suitable for brewing and processing, and after being fermented in Laotan kimchi water, the salinity is moderate, flavor, Good texture and color. The invention realizes the rehydration and fermentation of infrared-dried cowpea low-salt semi-dry products, provides a production process of low-salt fermented vegetables, realizes the low-salt production of traditional fermented vegetables, and reduces the generation of high-salt wastewater. It has good economic and environmental benefits. It can be stored for a long time under low temperature and normal temperature conditions.

detailed description

Specific embodiments of the present invention are described in detail below, but it should be understood that the protection scope of the present invention is not limited by the specific embodiments.

Example 1

A method for rehydrating and soaking semi-dried cowpea products is carried out according to the following steps:

(1) Rehydration: Take out the semi-dried cowpea products that have been pretreated and refrigerated in a refrigerator at 4°C for 4 weeks, soak them in clean water at a temperature of 20°C for 3 hours, and then drain. The final rehydration ratio reaches 1.65.

(2) Preparation of kimchi water: add a small amount of salt to 1L of Laotan kimchi water to make the salt concentration reach 3%, add 2 wt% of glucose, add 1.00 wt% of ginger, 1.50 wt% of garlic, 1.00 wt% of green onion, and 1.00 wt% of Chinese prickly ash , monosodium glutamate 0.50wt%, cooking wine 0.02wt%, stir evenly. When preparing the Laotan pickle water, the mass ratio of pickle to water is 1:3.

(3) Filling jar: 500g of drained rehydrated cowpea is evenly stacked in the kimchi jar, and then the prepared kimchi water is injected into the kimchi jar to submerge the rehydrated cowpea. The jar size is appropriate, and the salt water of packing preferably makes the kimchi jar be full as far as possible, compresses, and covers the altar cover, and adds light salt water in the tank so that the altar cover is isolated from the outside air.

(4) Fermentation: Fermentation temperature is 22°C, and fermentation is for 8 days.

The cowpea prepared by the invention can be stored for one year at 4°C, and can be stored for half a year at normal temperature.

Example 2

A method for rehydrating and soaking semi-dried cowpea products is carried out according to the following steps:

(1) Rehydration: Take out the semi-dried cowpea products that have been pretreated and refrigerated in a refrigerator at 4°C for 4 weeks, soak them in clean water at a temperature of 25°C for 3 hours, and then drain. The final rehydration ratio reaches 1.65.

(2) Preparation of kimchi water: add a small amount of salt to 1L of Laotan kimchi water to make the salt concentration reach 4%, add 3 wt% of glucose, add 1.00 wt% of ginger, 1.50 wt% of garlic, 1.00 wt% of green onion, and 1.00 wt% of Chinese prickly ash , monosodium glutamate 0.50wt%, cooking wine 0.02wt%, stir evenly. When preparing the Laotan pickle water, the mass ratio of pickle to water is 1:6.

(3) Filling jar: 450g of drained rehydrated cowpea is evenly stacked in the pickle jar, and then the prepared pickle water is poured into the pickle jar to submerge the rehydrated cowpea. The jar size is appropriate, and the salt water of packing preferably makes the kimchi jar be full as far as possible, compresses, and covers the altar cover, and adds light salt water in the tank so that the altar cover is isolated from the outside air.

(4) Fermentation: fermentation temperature 25°C, fermentation for 7 days

The cowpea prepared by the invention can be stored for one year at 4°C, and can be stored for half a year at normal temperature.

Example 3

A method for rehydrating and soaking semi-dried cowpea products is carried out according to the following steps:

(1) Rehydration: Take out the semi-dried cowpea products that have been pretreated and refrigerated in a refrigerator at 4°C for 4 weeks, soak them in clean water at a temperature of 25°C for 3 hours, and then drain. The final rehydration ratio reaches 1.65.

(2) Preparation of kimchi water: add a small amount of salt to 1L of Laotan kimchi water to make the salt concentration reach 4%, add 2% glucose, add 1.00wt% of ginger, 1.50wt% of garlic, 1.00wt% of green onion, and 1.00wt% of Chinese prickly ash , monosodium glutamate 0.50wt%, cooking wine 0.02wt%, stir evenly. When preparing the Laotan pickle water, the mass ratio of pickle to water is 1:1.

(3) Filling jar: 550g of drained rehydrated cowpea is evenly stacked in the pickle jar, and then the prepared kimchi water is injected into the pickle jar to submerge the rehydrated cowpea. The jar size is appropriate, and the salt water of packing preferably makes the kimchi jar be full as far as possible, compresses, and covers the altar cover, and adds light salt water in the tank so that the altar cover is isolated from the outside air.

(4) Fermentation: Fermentation temperature is 28 ℃, fermentation is 6 days.

The cowpea prepared by the invention can be stored for one year at 4°C, and can be stored for half a year at normal temperature.

Example 4

A method for rehydrating and soaking semi-dried cowpea products is carried out according to the following steps:

(1) Rehydration: Take out the semi-dried cowpea products that have been pretreated and refrigerated in a refrigerator at 4°C for 4 weeks, soak them in clean water at a temperature of 20°C for 3 hours, and then drain. The final rehydration ratio reaches 1.65.

(2) Preparation of kimchi water: add a small amount of salt to 1L of Laotan kimchi water to make the salt concentration reach 3%, add 2 wt% of glucose, 1 wt% of bluegrass extract, add 1.00 wt% of old ginger, 1.50 wt% of garlic, and 1.00 wt% of green onion wt%, 1.00wt% prickly ash, 0.50wt% monosodium glutamate, 0.02wt% cooking wine, and stir evenly. When preparing the Laotan pickle water, the mass ratio of pickle to water is 1:3. The bluegrass extract is prepared by the following method: dry the stems and leaves of the bluegrass, grind them into powder, add 3-5 times the weight of water to reflux for extraction three times, combine the filtrates, and evaporate to dryness.

(3) Filling jar: 500g of drained rehydrated cowpea is evenly stacked in the kimchi jar, and then the prepared kimchi water is injected into the kimchi jar to submerge the rehydrated cowpea. The jar size is appropriate, and the salt water of packing preferably makes the kimchi jar be full as far as possible, compresses, and covers the altar cover, and adds light salt water in the tank so that the altar cover is isolated from the outside air.

(4) Fermentation: Fermentation temperature is 22°C, and fermentation is for 8 days.

The cowpea prepared by the invention can be stored for 2 years at 4°C, and can be stored for 1 year at normal temperature.

Example 5

A method for rehydrating and soaking semi-dried cowpea products is carried out according to the following steps:

(1) Rehydration: Take out the semi-dried cowpea products that have been pretreated and refrigerated in a refrigerator at 4°C for 4 weeks, soak them in clean water at a temperature of 20°C for 3 hours, and then drain. The final rehydration ratio reaches 1.65.

(2) Preparation of kimchi water: add a small amount of salt to 1L of Laotan kimchi water to make the salt concentration reach 3%, the amount of glucose added is 2wt%, lapis lazuli powder 1wt%, add ginger 1.00wt%, garlic 1.50wt%, green onion 1.00wt %, Zanthoxylum bungeanum 1.00wt%, monosodium glutamate 0.50wt%, cooking wine 0.02wt%, stir evenly. When preparing the Laotan pickle water, the mass ratio of pickle to water is 1:3.

(3) Filling jar: 500g of drained rehydrated cowpea is evenly stacked in the kimchi jar, and then the prepared kimchi water is injected into the kimchi jar to submerge the rehydrated cowpea. The jar size is appropriate, and the salt water of packing preferably makes the kimchi jar be full as far as possible, compresses, and covers the altar cover, and adds light salt water in the tank so that the altar cover is isolated from the outside air.

(4) Fermentation: Fermentation temperature is 22°C, and fermentation is for 8 days.

The cowpea prepared by the invention can be stored for 1.5 years at 4°C, and can be stored for 8 months at normal temperature.

The above disclosures are only specific embodiments of the present invention, however, the present invention is not limited thereto, and any changes conceivable by those skilled in the art shall fall within the protection scope of the present invention.

Claims (4)

1. the rehydration and brewing method of a kind of cowpea semi-dry products, it is characterised in that carry out in accordance with the following steps：

(1) rehydration：To be taken out by the cowpea semi-dry products of pre-treatment, be soaked in 2-4h in the clean water that temperature is 20-25 DEG C After drain, final rehydration ratio reaches 1.2-2；

(2) pickles water is prepared：The water 1L for steeping pickles is taken, is poured into container, add salt brine concentration is reached 3-4wt%, Glucose addition is 2-3wt%, adds old ginger 0.8-1.2wt%, garlic 1-2wt%, shallot 0.8-1.2wt%, Chinese prickly ash 0.8-1.2wt%, monosodium glutamate 0.3-0.7wt%, cooking wine 0.01-0.03wt%, stir；

(3) altar is filled：The rehydration cowpea uniform coding that 450g-550g drains away the water is placed in pickle jar, the pickles that then will have been configured Water is injected into pickle jar, it is flooded rehydration cowpea, is compressed, and covers altar lid, is placed in tank, and is added in tank The salt solution of 0.5-3% is so that altar lid is isolated with outside air；

(4) ferment：22-28 DEG C of fermentation temperature, ferments 6-8 days.

2. the rehydration and brewing method of cowpea semi-dry products according to claim 1, it is characterised in that the pre-treatment For：It is placed in 2-6 DEG C of refrigerator and refrigerates 3-5 weeks.

3. the rehydration and brewing method of cowpea semi-dry products according to claim 1, it is characterised in that the container, bubble Dish altar is using preceding 121 DEG C of high-temperature sterilization 15min.

4. the rehydration and brewing method of cowpea semi-dry products according to claim 1, it is characterised in that described to steep pickles Water be old altar pickles water, the mass ratio of pickles and water is 1：(1-8).