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Making method of acid bean

A production method and a technology for sour beans, which are applied in the field of food processing, can solve the problems of high nitrite content, unfavorable health, long pickling time, etc., and achieve the effects of long shelf life, delicious and crisp taste, and excellent taste.

Inactive Publication Date: 2017-01-11
赵青娇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method of pickling cowpea is not easy to taste, takes a long time to pickle, and contains a lot of nitrite, which is not conducive to health. In addition, it is not crisp enough and the taste is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0020] A preparation method of capers, comprising the steps of:

[0021] (1) Making glutinous rice: Wash the glutinous rice and soak it for 16 hours, so that the huge molecular chains of the starch granules will expand due to hydration, so that it can be gelatinized thoroughly after cooking under normal pressure for a short time, and will not cause white hearts in the center of the rice grains. The soaked glutinous rice is steamed and cooled to room temperature to prepare glutinous rice.

[0022] (2) Fermentation preparation of sour grains: spread the cooled glutinous rice evenly, according to the mass ratio of wine cake and glutinous rice as 0.1:98, grind the wine cake and sprinkle it on the glutinous rice, stir and mix evenly and put it into the fermentation container In the middle, compact while loading, and make glutinous rice balls after packing, sprinkle the wine cake powder on the upper surface of the glutinous rice balls, leave several holes in the longitudinal directi...

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PUM

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Abstract

The invention discloses a making method of acid bean, belonging to the field of food processing technology. The method comprises the steps of (1) making glutinous rice; (2) preparing acid rice fermentation, mixing glutinous rice with yeast and putting into fermentation container; (3) fermenting acid rice, with the fermentation temperature of 30-40 degree centigrade and fermentation time of 2-3 days; (4) acid rice processing, putting the semi-finished product of acid rice into the burning water to boil 3-5 minutes; (5) preparing cowpea; and (6) making acid bean, determining the quality rate as acid rice: asparagus bean =1: 3-4, enclosing into acid tank, and after 5-10 days, acid bean will be finished. The making method of acid bean is easy to operate, and easy to be achieved in the production. Acid bean of the invention is made from acid rice from glutinous rice fermentation, no need of adding any additives, natural and of no harm, and the finished acid bean has delicious and crisp flavor, excellent taste, and the storage time can reach one year or above.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing capers. Background technique [0002] Cowpea is rich in vitamin B, C and plant protein, which can regulate the digestive system and eliminate fullness of the chest and diaphragm. Can prevent acute gastroenteritis, vomiting and diarrhea. It has the effects of quenching thirst and invigorating the spleen, nourishing the kidney and stopping diarrhea, replenishing qi and promoting body fluid. Cowpea is flat in nature, sweet and salty in taste, and has the effects of nourishing qi, invigorating the stomach, nourishing the kidney, harmonizing the five internal organs, nourishing the skin, nourishing the essence, relieving thirst, vomiting and diarrhea, and detoxifying. [0003] There are many hot, humid, and hot weather in Guangxi. Sour can help to whet the appetite. It is most suitable to eat when the appetite is low in summer, so sour has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L7/104A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 赵青娇
Owner 赵青娇
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