Dry beans with unique flavor, with nourishing yin and blood, heat and tired, spleen and stomach, etc., is a favorite food. The dried technology of cowpea is introduced as follows:
1. Selection of materials: To select no worms, no rust, no deformity, no damage, no pollution of the tender green beans, it is best to separate the different varieties of cowpea dry, in order to avoid dry products of varying lengths, color messy.
2. Blanching: tender and tender beans with delicate tissue, blanching time should not be too long, the general blanching 2 to 4 minutes after the timely removal of fish, immediately dip with cold water, in order to prevent the continued effect of residual heat, but also can remove the cowpea Ejected sticky material.
3. Color protection: Add 0.5% sodium bicarbonate in the water of blanching beans, can well maintain the role of Ze bean green, improve the appearance of dried beans.
4. Smoked sulphur: The blanched beans were spread on bamboo mats inside and burned with 200 grams of sulfur per cubic meter to prevent oxidative discoloration, rot deterioration, and vitamin C losses during drying. Promote the drying speed, the rehydration performance of the finished product is better.
5. Drying: Natural drying is often affected by the weather, so it is best to use artificial drying. Barns can also be designed on their own for mass production.
6. Storage: When dried cowpeas are stored, care should be taken to prevent them from deteriorating. The polyethylene plastic film can be welded into large bags. Each bag contains about 20 kilograms, and it is sealed after being packed. This way, it will not deteriorate in two years. If it is manufactured as an official product, consideration should be given to packaging. Also, the bean pods should be graded and shaped during drying to facilitate neat packaging.
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Laiwu Manhing Vegetables Fruits Corporation , https://www.manhingfood.com