Vigna unguiculata processing method
A processing method and cowpea technology, applied in food science and other directions, can solve the problems of high salt content in wastewater and environmental pollution, and achieve the effects of not losing nutrients, solving production sewage, and reducing desalination processes.
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Embodiment 1
[0016] (1) In a sunny environment above 30°C, take 100kg of fresh cowpeas, spread them evenly on a sunny and clean concrete floor, spread out 1-2kg of cowpeas per square meter, and let them dry naturally for 5 hours, until the moisture per 100kg of cowpeas evaporates When there are only 33kg of cowpea left, gather the cowpea with a bamboo rake, and wash away the sediment and impurities with 100kg of clear water;
[0017] (2) After picking up and draining the water, transfer the cowpea into a stainless steel basin, add 2.5kg of edible salt, 0.66kg of sorghum white wine, and 0.33kg of green peppercorns, mix well, and marinate for 8 hours;
[0018] (3) After sterilizing the cleaned pottery jar with 75% alcohol, put the marinated cowpea into it. When loading the cowpea, pay attention to fully compress the cowpea, then seal the mouth of the jar with plastic wrap, and cover the jar. Add altar along the water, seal and ferment for 8 months;
[0019] (4) Take out the cowpea after fer...
Embodiment 2
[0021] (1) Take 1000kg of fresh cowpeas and put them evenly into the three-stage continuous vegetable dryer. Set for 2 hours, obtain 300kg of dried cowpea after drying, put the dried cowpea into a cleaning pool with running water after cleaning, then fish into a plastic basket to drain;
[0022] (2) After draining the water, transfer the cowpea into a stainless steel basin, weigh 24kg of salt, 4.5kg of sorghum liquor, and 1.5kg of Chinese prickly ash, mix well, and marinate for 8 hours;
[0023] (3) After sterilizing the cleaned pottery jar with 75% alcohol, put the marinated cowpea into it. When loading the cowpea, pay attention to fully compress the cowpea, then seal the mouth of the jar with plastic wrap, and cover the jar. Add altar along the water, seal and ferment for 12 months;
[0024] (4) Take out the cowpea after fermentation, pick out the impurities, cut off the flower pedicle, cut the cowpea into short sections about 4cm long, add 900g of chicken essence, 800g of ...
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