Dry bean technology

Dry cowpea has a unique flavor, and it has the functions of nourishing yin and nourishing blood, clearing away heat and tiredness, and maintaining the spleen and stomach. It is a favorite dish for people. The drying techniques of cowpea are introduced as follows: 1. The choice of ingredients is to select no cowpea, no rust, no deformity, no damage, no pollution of the tender cowpea, it is best to separate the different varieties of cowpea dry, in order to avoid dry products Different colors are messy. 2. Baked fresh tender beans have delicate texture. The boiling time of boiling water should not be too long. Normally remove them in 2-4 minutes and dip them immediately with cold water to prevent residual heat from continuing. At the same time, you can also remove sticky substances discharged from cowpea. 3. Add 0.5% sodium bicarbonate to the water during color protection and blanching, which can maintain the green color of the kidney bean and improve the appearance quality of the dried kidney bean. 4. Smoked sulphur The burned bean pods are placed on bamboo mats inside the room and burned with 200 grams of sulfur per cubic meter to prevent oxidative discoloration and rot deterioration during drying and reduce the loss of vitamin C. Drying speed, finished product rehydration performance is better. 5, drying natural drying is often affected by the weather, so it is best to use artificial drying, in addition, you can also design barns, used in mass production. 6. When storing dry cowpeas, pay attention to moisture deterioration, use polyethylene plastic film welding into large bags, each with about 20 kilograms, packed and sealed, and will not deteriorate in two years. If it is used as an official product, Considering the packaging, it is also necessary to grade and shape the kidney beans during drying to facilitate neat packaging.

Posted on May 27, 2018