Nutritional value and production process of dried cowpea

Now many people may like to eat dried cowpeas very much, so the following is an introduction to the specific production process of dried cowpeas:

Nutritional value of dried cowpea:

1. Cowpea provides high-quality protein that is easy to digest and absorb, an appropriate amount of carbohydrates, and a variety of vitamins, trace elements, etc., which can supplement the body's signature nutrients.

2. The B vitamins contained in cowpeas can maintain normal digestive gland secretion and gastrointestinal motility, inhibit cholinesterase activity, help digestion and increase appetite.

3. The vitamin C contained in cowpea can promote the synthesis of antibodies and enhance the body's antiviral effect.

4. The phospholipids in cowpea can promote insulin secretion and participate in sugar metabolism, making it an ideal food for diabetics.

Dried cowpea production process:

1. When selecting materials, you should choose young cowpeas that are free of insects, rust, deformities, damage, and pollution. It is best to dry different varieties of cowpeas separately to avoid the dried products being of different lengths and colors.

2. Blanching: The tender cowpea has delicate tissue, so the blanching time in boiling water should not be too long. Generally, take it out in time after 2-4 minutes and immediately soak it in cold water to prevent the continued effect of residual heat. It can also remove the sticky substance discharged by the cowpea.

3. Adding 0.5% sodium bicarbonate to the water during color protection blanching can keep the cowpeas green in color and improve the appearance quality of the dry cowpeas.

4. Sulfur fumigation: Spread the blanched cowpeas on bamboo mats indoors, and burn them with 200 grams of sulfur per cubic meter. This can prevent oxidation, discoloration, and rotting during drying, reduce the loss of vitamin C, and promote drying speed. The finished product has better rehydration performance.

5. Drying Natural drying is often affected by the weather, so it is best to use artificial drying. In addition, you can also design your own drying room for mass production.

6. When storing dried cowpeas, you must pay attention to preventing moisture and deterioration. You can use polyethylene agricultural film to weld them into large packaging bags, each of which can hold about 20 kilograms. After packaging, they are sealed and will not deteriorate within two years. If they are produced as formal commodities, you should consider packaging. In addition, you must grade and shape the cowpeas during drying to facilitate neat packaging.