The dried kidney bean has a unique flavor, nourishing yin and nourishing blood, clearing away heat and getting greasy, and nourishing the spleen and stomach. It is a food for people. Now introduce its new processing technology as follows:
1. Material selection: Raw materials should be selected from no kidneys, no rust spots, no deformities, no damage, no dirt and tender kidney beans. It is best to separate the different varieties of cowpeas to avoid the length of the dried products and the color of the tongue.
2, blanching: equipment can be simple because of sputum. The tender kidney beans are delicate and the boiling water is blanched for 2-4 minutes. Immediately after the fishing, it is immersed in cold water to prevent the residual heat from continuing. Immersion can also remove the sticky substances from the cowpea.
3, color: blanching in the water added 0.5% sodium bicarbonate, can maintain the color of green beans, improve the appearance quality of dried kidney beans.
4, smoked sulfur: hot kidney beans are placed in the room with bamboo mats, and then burn sulfur at 200g / m. This method can prevent oxidative discoloration of cowpea when it is dry, reduce the loss of vitamin C and avoid the deterioration of dried bean curd, and also accelerate the drying speed, so that the rehydration performance of the finished product is good.
5, drying: natural drying is often affected by the weather, it must be artificially dried. In large-scale production, you can design your own baking room.
6. Storage: Pay attention to moisture when storing dried cowpeas. Polyethylene film can be used to bond or large bags, 20kg dry goods per bag, sealed at the mouth. This dried kidney bean does not deteriorate within two years.
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