Drying technology of cowpea

In fact, many people like to eat dried cowpeas, so how to make it? Here are the specific steps:

1. Material selection:

Choose young cowpeas that are free of insect infestation, rust, deformity, 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:

Young cowpeas have delicate texture, so the blanching time in boiling water should not be too long. Generally, they should be removed from the boiling water after 2 to 4 minutes and immediately soaked in cold water to prevent the continued effect of residual heat. This can also remove the sticky substances discharged by the cowpeas.

3. Color protection:

Adding 0.5% sodium bicarbonate to the water used to blanch cowpeas can help keep the cowpeas green and improve the appearance quality of the dried cowpeas.

4. Sulfur fumigation:

Spread the blanched cowpeas on bamboo mats indoors, and smoke 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, and the finished product has better rehydration properties.

5. Drying:

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

6. Storage:

When storing dried cowpeas, attention should be paid to preventing them from deteriorating due to moisture. Polyethylene agricultural film can be welded into large packaging bags, each bag can hold about 20 kilograms, and the bags should be sealed after packaging. In this way, they will not deteriorate within two years. If they are produced as formal commodities, packaging should be considered, and the cowpeas should be graded and shaped during drying to facilitate neat packaging.