阅读说明：本技术 一种窖香脆豇豆的制作方法 (Method for making cellar-fragrant crisp cowpeas ) 是由 张强 于 2020-06-15 设计创作，主要内容包括：本发明提供一种窖香脆豇豆的制作方法,它包括以下步骤：1)精挑鲜嫩的豇豆,洗干净后将其切成1～2毫米长度大小的颗粒；2)放置在太阳下晾晒至七成干；3)加入精制食用盐,反复揉搓豇豆至翠绿色；4)再次放置至太阳下晾晒30～40分钟；5)挑选适量的紫苏叶,洗干净切碎,拌入豇豆中；6)放入密封性能好的腌制老坛子中进行密封发酵,5～6个月后即可出坛；7)采用真空袋密封包装后出售；它采用晾晒-盐渍-二次晾晒-调味-发酵的工艺过程,制得的豇豆色泽鲜艳明、富有弹性、香味浓郁、酸脆爽口,达到提高豇豆口感和品质的目的,并且全程无添加防腐剂等化学物质,绿色环保,整体工艺简单,作业方便,成本低廉；它广泛适用于豇豆加工配套使用。(The invention provides a method for manufacturing cellar-fragrant crisp cowpeas, which comprises the following steps: 1) finely picking fresh and tender cowpeas, washing the cowpeas clean, and cutting the cowpeas into particles with the length of 1-2 mm; 2) placing in the sun and drying to seven-step dry; 3) adding refined edible salt, and repeatedly kneading cowpea to green color; 4) placing the mixture in the sun again and airing for 30-40 minutes; 5) selecting appropriate amount of folium Perillae, cleaning, chopping, and mixing with semen Vignae sinensis; 6) putting the pickled vegetable into an old pickling jar with good sealing performance for sealing fermentation, and taking the pickled vegetable out of the jar after 5-6 months; 7) sealing and packaging by using a vacuum bag and selling; the prepared cowpea has bright color, high elasticity, rich fragrance, acid, crisp and refreshing taste, achieves the aim of improving the taste and the quality of the cowpea, does not contain chemical substances such as preservative and the like in the whole process, is green and environment-friendly, and has simple integral process, convenient operation and low cost; it is widely suitable for cowpea processing and matching use.)

1. The manufacturing method of cellar-fragrant crisp cowpeas is characterized by comprising the following steps:

1) selecting materials: finely picking fresh and tender cowpeas, cleaning the cowpeas with clear water, draining the cowpeas, and cutting the cowpeas into particles with the length of 1-2 mm;

2) primary airing: drying the cowpeas cut into particles in the sun until the cowpeas are dried;

3) and (3) salting treatment: adding refined edible salt into the primarily aired cowpeas, mixing and kneading the cowpeas by hands, repeatedly kneading the cowpeas to be emerald green, and tasting the cowpeas with light salt taste;

4) and (3) secondary airing: placing the salted cowpeas under the sun again for airing for 30-40 minutes;

5) seasoning by using auxiliary materials: selecting a proper amount of red fresh perilla leaves, cleaning, cutting into leaves with the size of 0.2-0.5 mm, mixing the leaves with twice-aired cowpeas, and rubbing for 10 minutes;

6) and (3) sealing fermentation: putting the cowpeas added with the auxiliary materials into a pickled old jar with good sealing performance for sealed fermentation, and taking the cowpeas out of the jar after the cowpeas are fermented for 5-6 months;

7) packaging a finished product: and sealing and packaging the cowpeas out of the jar by adopting a vacuum bag and selling the cowpeas.

2. The method for making cellar-fragrant and crispy cowpeas according to claim 1, characterized in that the step 3) comprises adding refined edible salt according to a proportion of 3% -5% of the weight of the cowpeas.

3. The method for making cellar-flavored crispy cowpeas as claimed in claim 1, wherein step 5) comprises adding a small amount of edible salt to the cowpeas along with the perilla leaves.

4. The manufacturing method of the cellar-fragrant and crispy cowpea according to claim 1, characterized in that the step 6) comprises sealed fermentation at a temperature of 18-25 ℃.

Technical Field

The invention relates to a food processing technology, in particular to a method for making cellar-fragrant crisp cowpeas.

Background

Cowpea belongs to leguminous annual herbaceous plants, stems are nearly hairless, feathery and complex leaves are formed, leaves are in a needle shape, have lines, pod droop, are upright or obliquely spread, are linear, are slightly fleshy and are swelled or solid, have a plurality of seeds, are oblong or cylindrical or slightly kidney-shaped, are yellow white, dark red or other colors, and usually bloom and bear fruits within 5-8 months; the cowpea has sweet taste, can invigorate stomach and tonify kidney, contains protein easy to digest and absorb, also contains various vitamins, trace elements and the like, and contains phospholipid which can promote insulin secretion, so that the cowpea is an ideal food for diabetics; or collecting immature tender pod for fresh use, and has effects of regulating middle warmer, invigorating qi, invigorating stomach, invigorating kidney, regulating viscera, caring skin, nourishing body, promoting vital essence generation, quenching thirst, stopping vomiting, diarrhea, and removing toxic substance.

Cowpeas are inconvenient to store for a long time and deteriorate once the storage management is not good, so that loss is brought to farmers, and therefore, the cowpeas which cannot be eaten in the current season are generally processed into pickled vegetables to be stored, so that the shelf life is prolonged; most of the existing cowpea pickles are soaked in salt water and table vinegar, nitrite is easy to generate in the mode, and spices, preservatives and the like are added in the processing process, so that the taste and the quality of cowpea products are influenced, and the cowpea pickles are not beneficial to human health.

Disclosure of Invention

In view of the above situation, the invention aims to provide a method for making cellar fragrant and crisp cowpeas, which adopts the technical processes of airing, salting, secondary airing, seasoning and fermentation, so that the prepared cowpeas are bright in color, rich in elasticity, rich in fragrance, sour, crisp and tasty, the purpose of improving the taste and quality of the cowpeas is achieved, chemical substances such as preservatives and the like are not added in the whole process, and the method is green and environment-friendly, simple in overall process, convenient to operate, low in cost, wide in market prospect and convenient to popularize and use.

In order to realize the purpose, the manufacturing method of the cellar fragrant and crisp cowpea comprises the following steps:

1) selecting materials: finely picking fresh and tender cowpeas, cleaning the cowpeas with clear water, draining the cowpeas, and cutting the cowpeas into particles with the length of 1-2 mm;

2) primary airing: drying the cowpeas cut into particles in the sun until the cowpeas are dried;

3) and (3) salting treatment: adding refined edible salt into the primarily aired cowpeas, mixing and kneading the cowpeas by hands, repeatedly kneading the cowpeas to be emerald green, and tasting the cowpeas with light salt taste;

4) and (3) secondary airing: placing the salted cowpeas under the sun again for airing for 30-40 minutes;

5) seasoning by using auxiliary materials: selecting a proper amount of red fresh perilla leaves, cleaning, cutting into leaves with the size of 0.2-0.5 mm, mixing the leaves with twice-aired cowpeas, and rubbing for 10 minutes;

6) and (3) sealing fermentation: putting the cowpeas added with the auxiliary materials into a pickled old jar with good sealing performance for sealed fermentation, and taking the cowpeas out of the jar after the cowpeas are fermented for 5-6 months;

7) packaging a finished product: and sealing and packaging the cowpeas out of the jar by adopting a vacuum bag and selling the cowpeas.

In order to realize the optimization of the process and the effect, the further measure is that the step 3) comprises putting refined edible salt according to the proportion of 3-5% of the cowpea weight.

The step 5) comprises adding a small amount of edible salt and perilla leaves together and mixing the edible salt and the perilla leaves into the cowpea.

The step 6) comprises sealed fermentation at the temperature of 18-25 ℃.

Compared with the prior art, the invention has the following beneficial effects: by adopting the technical processes of airing, salting, secondary airing, seasoning and fermentation, the cowpea product has bright color, elasticity, aromatic flavor, acid, crisp and refreshing taste, achieves the aim of improving the taste and the quality of the cowpea, is green and environment-friendly by combining chemical substances such as no preservative and the like, contains rich high-quality protein, carbohydrate and multiple vitamins including rich B vitamins, can promote digestion and stimulate appetite, is beneficial to human health, and has simple integral process, convenient operation and low cost.

The invention is widely suitable for cowpea processing and matching use.

The present invention will be described in further detail with reference to examples.

Detailed Description