CN106722540A - The rehydration and brewing method of a kind of cowpea semi-dry products - Google Patents
The rehydration and brewing method of a kind of cowpea semi-dry products Download PDFInfo
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- CN106722540A CN106722540A CN201611019250.5A CN201611019250A CN106722540A CN 106722540 A CN106722540 A CN 106722540A CN 201611019250 A CN201611019250 A CN 201611019250A CN 106722540 A CN106722540 A CN 106722540A
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Abstract
The invention discloses the rehydration and brewing method of a kind of cowpea semi-dry products.The method prepares pickles water by rehydration, fills the step of altar, fermentation and is made.The present invention is suitable to brewed processing using cowpea less salt semi-dry products quality is good after rehydration of infrared radiation drying, and salinity is moderate after old altar pickles water by fermentation, and local flavor, texture and color and luster are preferable.The present invention realizes rehydration and the fermentation of infra-red drying cowpea less salt semi-dry products, there is provided a kind of production technology of less salt fermented vegetable, realizes that the less salt metaplasia of traditional zymotic vegetables is produced, and reduces the generation of high-salt wastewater.
Description
Technical field
The present invention relates to a kind of processing method of cowpea, the rehydration of more particularly to a kind of cowpea semi-dry products and brewed side
Method.
Background technology
Cowpea (Vigna unguiculata), is commonly called as carob, Jiang Dou, hangs fresh kidney beans, belongs to pulse family annual plant.Cowpea exists
China's cultivation history is long and plantation region is extensive, contains abundant dietary fiber, vegetable protein, B family vitamin, vitamin C
And trace element, with invigorating spleen to remove dampness, the effect for relaxing bowel, there is critical role in vegetables production and consumption, it is also me
The important source material of state's traditional zymotic fruits and vegetables.The fresh and tender pod listing of cowpea concentrates on the season of summer and autumn two, and rotten change is also easy to produce after harvesting
Matter, it is necessary to take corresponding store and processing means.During traditional zymotic vegetable-industry metaplasia product, generally using high concentration food
Salting liquid is preserved to vegetable raw-material, is produced substantial amounts of salt marsh waste water, is gone out pond cleaning waste water and desalting and dewatering waste water, to locality
Environment brings huge pressure.Additionally, faint by the pickled seasoning type fermented vegetable microbial action of high salt, not only taste mistake
It is salty to be unfavorable for health, and lose the flavor characteristic of traditional zymotic vegetables.
Fresh cowpea is dried using infra-red drying technology is made semi-dried product, the unsalified preservation for being capable of achieving raw material is entered
Row storage, for the production of less salt fermented vegetable provides very good material and reduces the generation of high-salt wastewater.For the cowpea after storage
Semi-dry products carry out rehydration and infusion technology research, for the industrialized production of low-salt kimchi provides thinking.For brewed finished product
Quality, after cowpea semi-dry products first are carried out into rehydration treatment, can at utmost recover cowpea color in itself and texture etc.
Characteristic, is conducive to brewed carrying out, with the color and luster of pickles finished product, texture and organoleptic quality as evaluation criterion, it is determined that specific multiple
Coolant-temperature gage, rehydration time and brewing method.Infra-red drying cowpea semi-dry products are carried out currently for infrared radiation drying technology
There is not yet reported for rehydration and brewed technique.
The content of the invention
It is an object of the invention to provide the rehydration and brewing method of a kind of cowpea semi-dry products.
The rehydration and brewing method of a kind of cowpea semi-dry products, are carried 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 the clean water that temperature is 20-25 DEG C
Drained after 2-4h, 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, then will have been configured
Pickles 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
Enter the salt solution of 0.5-3% so that altar lid is isolated with outside air；
(4) ferment：22-28 DEG C of fermentation temperature, ferments 6-8 days.
The pre-treatment is：It is placed in 2-6 DEG C of refrigerator and refrigerates 3-5 weeks.
The container, pickle jar is using preceding 121 DEG C of high-temperature sterilization 15min.
The water for steeping pickles is old altar pickles water, and pickles are 1 with the mass ratio of water：(1-8).
Compared with prior art, the present invention has the advantages that：The cowpea less salt semi-dry products of infrared radiation drying
Quality is good is suitable to brewed processing after rehydration, and salinity is moderate after old altar pickles water by fermentation, local flavor, texture and color and luster compared with
It is good.The present invention realizes rehydration and the fermentation of infra-red drying cowpea less salt semi-dry products, there is provided a kind of life of less salt fermented vegetable
Production. art, realizes that the less salt metaplasia of traditional zymotic vegetables is produced, and reduces the generation of high-salt wastewater.There is good economic benefit and environment
Benefit.Storage time is long under low temperature and normal temperature condition.
Specific embodiment
Specific embodiment of the invention is described in detail below, it is to be understood that protection scope of the present invention is not
Limited by specific embodiment.
Embodiment 1
The rehydration and brewing method of a kind of cowpea semi-dry products, are carried out in accordance with the following steps：
(1) rehydration：The cowpea semi-dry products for refrigerating 4 weeks will be placed in 4 DEG C of refrigerators by pre-treatment to take out, and are soaked in temperature
Spend in the clean water for 20 DEG C and drained after 3h, final rehydration ratio reaches 1.65.
(2) pickles water is prepared：The a small amount of salt of old altar pickles water 1L additions makes brine concentration reach 3%, and glucose addition is
2wt%, adds old ginger 1.00wt%, garlic 1.50wt%, shallot 1.00wt%, Chinese prickly ash 1.00wt%, monosodium glutamate 0.50wt%, material
Wine 0.02wt%, stirs.When prepared by the old altar pickles water, pickles are 1 with the mass ratio of water：3.
(3) altar is filled：The rehydration cowpea uniform coding that 500g drains away the water is placed in pickle jar, the pickles water that then will have been configured
It is injected into pickle jar, it is flooded rehydration cowpea.Jar size is appropriate, and the salt solution of loading preferably makes pickle jar try one's best to fill
It is full, compress, altar lid is covered, and to addition light salt brine in tank so that altar lid is isolated with outside air.
(4) ferment：22 DEG C of fermentation temperature, ferments 8 days.
Cowpea prepared by the present invention can be stored 1 year under the conditions of 4 DEG C, and half a year can be stored at normal temperatures.
Embodiment 2
The rehydration and brewing method of a kind of cowpea semi-dry products, are carried out in accordance with the following steps：
(1) rehydration：The cowpea semi-dry products for refrigerating 4 weeks will be placed in 4 DEG C of refrigerators by pre-treatment to take out, and are soaked in temperature
Spend in the clean water for 25 DEG C and drained after 3h, final rehydration ratio reaches 1.65.
(2) pickles water is prepared：The a small amount of salt of old altar pickles water 1L additions makes brine concentration reach 4%, and glucose addition is
3wt%, adds old ginger 1.00wt%, garlic 1.50wt%, shallot 1.00wt%, Chinese prickly ash 1.00wt%, monosodium glutamate 0.50wt%, material
Wine 0.02wt%, stirs.When prepared by the old altar pickles water, pickles are 1 with the mass ratio of water：6.
(3) altar is filled：The rehydration cowpea uniform coding that 450g drains away the water is placed in pickle jar, the pickles water that then will have been configured
It is injected into pickle jar, it is flooded rehydration cowpea.Jar size is appropriate, and the salt solution of loading preferably makes pickle jar try one's best to fill
It is full, compress, altar lid is covered, and to addition light salt brine in tank so that altar lid is isolated with outside air.
(4) ferment：25 DEG C of fermentation temperature, ferments 7 days
Cowpea prepared by the present invention can be stored 1 year under the conditions of 4 DEG C, and half a year can be stored at normal temperatures.
Embodiment 3
The rehydration and brewing method of a kind of cowpea semi-dry products, are carried out in accordance with the following steps：
(1) rehydration：The cowpea semi-dry products for refrigerating 4 weeks will be placed in 4 DEG C of refrigerators by pre-treatment to take out, and are soaked in temperature
Spend in the clean water for 25 DEG C and drained after 3h, final rehydration ratio reaches 1.65.
(2) pickles water is prepared：The a small amount of salt of old altar pickles water 1L additions makes brine concentration reach 4%, and glucose addition is
2%, add old ginger 1.00wt%, garlic 1.50wt%, shallot 1.00wt%, Chinese prickly ash 1.00wt%, monosodium glutamate 0.50wt%, cooking wine
0.02wt%, stirs.When prepared by the old altar pickles water, pickles are 1 with the mass ratio of water：1.
(3) altar is filled：The rehydration cowpea uniform coding that 550g drains away the water is placed in pickle jar, the pickles water that then will have been configured
It is injected into pickle jar, it is flooded rehydration cowpea.Jar size is appropriate, and the salt solution of loading preferably makes pickle jar try one's best to fill
It is full, compress, altar lid is covered, and to addition light salt brine in tank so that altar lid is isolated with outside air.
(4) ferment：28 DEG C of fermentation temperature, ferments 6 days.
Cowpea prepared by the present invention can be stored 1 year under the conditions of 4 DEG C, and half a year can be stored at normal temperatures.
Embodiment 4
The rehydration and brewing method of a kind of cowpea semi-dry products, are carried out in accordance with the following steps：
(1) rehydration：The cowpea semi-dry products for refrigerating 4 weeks will be placed in 4 DEG C of refrigerators by pre-treatment to take out, and are soaked in temperature
Spend in the clean water for 20 DEG C and drained after 3h, final rehydration ratio reaches 1.65.
(2) pickles water is prepared：The a small amount of salt of old altar pickles water 1L additions makes brine concentration reach 3%, and glucose addition is
2wt%, annual bluegrass extract 1wt%, add old ginger 1.00wt%, garlic 1.50wt%, shallot 1.00wt%, Chinese prickly ash
1.00wt%, monosodium glutamate 0.50wt%, cooking wine 0.02wt%, stir.When prepared by the old altar pickles water, the matter of pickles and water
Amount is than being 1：3.The annual bluegrass extract is adopted and prepared with the following method：Annual bluegrass cauline leaf is dried, is clayed into power, plus 3-5 times
The water refluxing extraction of parts by weight 3 times, merging filtrate is evaporated and is made.
(3) altar is filled：The rehydration cowpea uniform coding that 500g drains away the water is placed in pickle jar, the pickles water that then will have been configured
It is injected into pickle jar, it is flooded rehydration cowpea.Jar size is appropriate, and the salt solution of loading preferably makes pickle jar try one's best to fill
It is full, compress, altar lid is covered, and to addition light salt brine in tank so that altar lid is isolated with outside air.
(4) ferment：22 DEG C of fermentation temperature, ferments 8 days.
Cowpea prepared by the present invention can be stored 2 years under the conditions of 4 DEG C, can be stored at normal temperatures 1 year.
Embodiment 5
The rehydration and brewing method of a kind of cowpea semi-dry products, are carried out in accordance with the following steps：
(1) rehydration：The cowpea semi-dry products for refrigerating 4 weeks will be placed in 4 DEG C of refrigerators by pre-treatment to take out, and are soaked in temperature
Spend in the clean water for 20 DEG C and drained after 3h, final rehydration ratio reaches 1.65.
(2) pickles water is prepared：The a small amount of salt of old altar pickles water 1L additions makes brine concentration reach 3%, and glucose addition is
2wt%, lapis lazuli powder 1wt%, add old ginger 1.00wt%, garlic 1.50wt%, shallot 1.00wt%, Chinese prickly ash
1.00wt%, monosodium glutamate 0.50wt%, cooking wine 0.02wt%, stir.When prepared by the old altar pickles water, the matter of pickles and water
Amount is than being 1：3.
(3) altar is filled：The rehydration cowpea uniform coding that 500g drains away the water is placed in pickle jar, the pickles water that then will have been configured
It is injected into pickle jar, it is flooded rehydration cowpea.Jar size is appropriate, and the salt solution of loading preferably makes pickle jar try one's best to fill
It is full, compress, altar lid is covered, and to addition light salt brine in tank so that altar lid is isolated with outside air.
(4) ferment：22 DEG C of fermentation temperature, ferments 8 days.
Cowpea prepared by the present invention can be stored 1.5 years under the conditions of 4 DEG C, can be stored 8 months at normal temperatures.
Disclosed above is only specific embodiment of the invention, but, the present invention is not limited to this, any this area
What technical staff can think change should all fall into 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).
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611019250.5A CN106722540B (en) | 2016-11-17 | 2016-11-17 | Rehydration and brewing method of cowpea semi-dried product |
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| CN201611019250.5A CN106722540B (en) | 2016-11-17 | 2016-11-17 | Rehydration and brewing method of cowpea semi-dried product |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108030029A (en) * | 2017-12-29 | 2018-05-15 | 四川福欣食品有限公司 | A kind of production technology that bubble cowpea is prepared with pickles water by fermentation |
| CN112137052A (en) * | 2020-09-18 | 2020-12-29 | 山农股份有限公司 | Method for processing and producing pickled vegetable products by recycling lactobacillus fermentation liquor |
| CN115428924A (en) * | 2022-09-21 | 2022-12-06 | 湖南津山口福食品有限公司 | Processing technology and equipment for low-salt fermented pickled Chinese cabbage in old jar |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108030029A (en) * | 2017-12-29 | 2018-05-15 | 四川福欣食品有限公司 | A kind of production technology that bubble cowpea is prepared with pickles water by fermentation |
| CN112137052A (en) * | 2020-09-18 | 2020-12-29 | 山农股份有限公司 | Method for processing and producing pickled vegetable products by recycling lactobacillus fermentation liquor |
| CN115428924A (en) * | 2022-09-21 | 2022-12-06 | 湖南津山口福食品有限公司 | Processing technology and equipment for low-salt fermented pickled Chinese cabbage in old jar |
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