Dry cowpea has a unique flavor, nourishing yin and enriching blood, clearing away heat and dispelling heat, and maintaining the spleen and stomach. It is a delicious food for people. Now its new processing technology is introduced as follows: 1, the choice of materials: raw materials to choose no insect eyes, no rust, no deformity, no damage, no dirt tender beans. It is best to separate the different varieties of cowpeas to avoid dry products of varying length and color. 2. Blanching: The equipment can be made simple. The tender cowpea has a delicate texture, and is blanched in boiling water for 2-4 minutes. After the fish is removed, it is soaked in cold water to prevent the continued effect of residual heat. Dipping float can also remove the sticky material discharged from cowpea. 3, color retention: blanching add 0.5% sodium bicarbonate in the water, you can maintain green beans color, improve the appearance of dried kidney beans. 4, smoked sulfur: burned beans with bamboo mats spread indoors, and then press 200g / m burning sulfur. This method can prevent oxidative discoloration of cowpea during drying, reduce the loss of vitamin C and avoid the deterioration of dried bean curd. It can also accelerate the drying speed and make the reconstitution performance of the finished product better. 5. Drying: Natural drying is often affected by the weather and must be dried manually. In mass production, barns can be designed on their own. 6, storage: dry beans should pay attention to moisture when stored. The polyethylene agricultural film can be used for pressure or large bags, each containing 20kg dry goods, sealed and sealed. This dry kidney bean is not deteriorating within two years.
Agar & Carrageenan
Carrageenan Processing,Seaweed Carrageenan,Carrageenan Gel
Fenghua Jade Motor Co., Ltd. , http://www.bosswholesaler.com