1. Variety selection Long cowpeas are divided into three types: green bark, white bark and red bark. The species of green barley is long and dark green, and the color is dark green after processing. The species of white barn is hypertrophy, light green or green white, and the color is green after processing. The red barley species are purple and red, and they are not suitable for processing. The best color after processing is the white peony, so choose white peony or green, light green varieties as raw materials for processing. 2, raw material selection, processing and processing of cowpea selection day harvest, color light green, long, straight, well-proportioned, do not become soft white, the seeds are not exposed fresh Beans. Removal of pests and diseases, over-tenured and exotic fresh oysters. During processing, the same batch of processed Kidney Beans are required to have the same color, uniform length and maturity, and have the same maturity level. They should be stacked and stacked so as to avoid affecting the quality due to fever and yellowing. Before processing, use tap water to wash off dirt and other impurities from the raw materials, so that the day of harvest, the same day processing. 3, blanching with water equivalent to eight times the weight of soybean meal (process water should meet the standard of ordinary drinking water) in the pot, heat and boil, add 25g of soda green for every 200kg of water, and then add the pod into boiling water , Turn several times, so that the bean pods are heated evenly, blanching treatment generally mastered 3--5min, bean curd cooked and not bad, which is too short, the color of the pods drying black, hot long time, Soybean paste produces stickiness that will affect the quality and should be moderated. In general, each time the hot 50kg soybean meal is added, it is eaten soda once. After one pot of water is continued for three times, the water must be changed to ensure the quality of dried beans. 4. Cooling After the blanching, the kidney beans are quickly spread out on the bamboo sieve and straightened when the body is soft. Where conditions permit, cool air can be blown horizontally to speed up cooling. 5, drying cowpea drying can be dried with mushrooms drying oven, drying is divided into three steps. 1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes. 2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min. 3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness. 6, soften the dried beans dried after cooling, piled into a heap, covered with a film to make it soft, to achieve a balanced water content in all parts, the time is generally 3 - 5 days. 7. Packed dried bean curd can be packaged after softening, generally processed into small pieces of 6cm long, using plastic film vacuum packaging. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, soften the dried beans dried after cooling, piled into a heap, covered with a film to make it soft, to achieve a balanced water content in all parts, the time is generally 3 - 5 days.
7. Packed dried bean curd can be packaged after softening, generally processed into small pieces of 6cm long, using plastic film vacuum packaging. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
Liu Jingping, Agricultural Product Quality Supervision, Inspection and Testing Center, Agricultural Bureau of Lishui, Zhejiang Province, No. 34, North Guoqiao, Lishui City, 323000
Excerpted from the 12th issue of Changjiang Vegetable
1 After the cooled cowpeas are placed in a drying oven with a bamboo sieve, 6.5 kg of soybean meal is placed on a 1 m2 bamboo screen, and the temperature is controlled at 90--98°C for 40--50 minutes.
2 After the first drying of the soybean meal, two sieves and one sieve, the drying thickness is 13kg soybean meal per 1m2 bamboo sieve, the temperature is controlled at 90--98°C, the time is 30min.
3 The thickness is the same as that of the second step. The temperature is controlled at 70--80°C until drying, and the time is generally 3--4h. The drying interval of each step is 1- 2 h. During the drying process, the fire power should be uniform. The bamboo screen should be replaced by the top, bottom, front, and back to make it uniform in heat and uniform in dryness.
6, soften the dried beans dried after cooling, piled into a heap, covered with a film to make it soft, to achieve a balanced water content in all parts, the time is generally 3 - 5 days.
7. Packed dried bean curd can be packaged after softening, generally processed into small pieces of 6cm long, using plastic film vacuum packaging. Each package of 250g or 500g quantitative packaging, easy to sell and consumers to carry.
Liu Jingping, Agricultural Product Quality Supervision, Inspection and Testing Center, Agricultural Bureau of Lishui, Zhejiang Province, No. 34, North Guoqiao, Lishui City, 323000
Excerpted from the 12th issue of Changjiang Vegetable
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