How to process lentils? Here are some ways to eat lentils

How are lentils processed? Many people will ask questions, so today I will tell you how to process lentils:

1. Dried lentils.

Select fresh, tender, non-bulging, disease-free, insect-free, and uniform lentils, remove the tendons, wash them, and blanch them in boiling water. When blanching, immerse all the lentils in the water. When the water in the pot boils again, take them out, let them cool, and then spread them evenly on a reed mat (or bamboo mat, etc.) in a ventilated place. After about 7 days, they can be dried in the shade. The lentils dried in the shade are flat and smooth, and the color is light green and transparent. You can also spread the blanched and cooled lentils on a reed mat and expose them in the sun, but the commercial properties of the lentils after exposure are not as good as those dried in the shade.

Finally, stack the dried lentils in layers, seal them in a composite plastic food bag, and store them in a dry place. Before eating, just open the food bag, take out the dried lentils and soak them in hot water for 2-3 minutes, then you can eat them cold or stir-fry. This processing method is simple and convenient, with low processing cost, and the product can be stored for a long time.

2. Soak the lentils.

Choose fresh lentils, wash them with clean water, drain them, put them into the jar, then add 10 kg of fresh lentils, 10 kg of brine, 250 g of dried pepper powder, 2 kg of refined salt, 100 g of white wine, and 200 g of white sugar (5505, 6.00, 0.11%) into the jar, mix them well, seal the jar lid, and soak them for 3 days. The soaked lentils have a fresh fragrance, are crisp and refreshing, and are full of flavor.

3. Shrimp oil lentils.

Select fresh lentils, remove impurities, remove tendons, wash, boil in a pot, remove and put into cold water until cold, remove and drain, put into a vat, add 100 kg of fresh lentils to 60 kg of shrimp oil, pour in shrimp oil and soak for 8-10 days, pour twice in the middle. The finished product of shrimp oil lentils not only maintains the fresh color of lentils, but also has a crisp and tender texture.

4. Quick-frozen lentils.

Choose fresh lentils with moderate maturity, remove those with diseased spots, deformities, and bulging grains, remove the tendons, and cut into strips or shreds as needed. Wash the lentils with clean water, then put them into boiling water. When the water in the pot boils again, take them out immediately and cool them. You can use water cooling or air cooling. After water cooling, drain the floating water on the surface.

After cooling, the lentils should be quickly frozen until the core temperature of the lentils is minus 18°C, then sealed and packaged and stored in a cold storage at minus 18°C. Although this method has a high processing cost, it is generally welcomed by consumers because it is convenient to eat and can better maintain the fresh color, flavor and nutritional components of the lentils. Quick-frozen lentils will be the main method of deep processing of lentils in the future, and it is also a good product for export and foreign exchange earning.