Dried cowpea is known for its distinct and pleasant flavor. It offers several health benefits, such as nourishing yin, improving blood circulation, clearing heat, relieving fatigue, and supporting the health of the spleen and stomach. Because of these qualities, it has become a popular dish among many people. Here is an improved and detailed explanation of the drying process of cowpeas:
1. **Material Selection**: When choosing fresh cowpeas for drying, it's essential to select those that are free from insects, rust, deformities, damage, or pollution. Different varieties should be separated to ensure uniformity in color and size after drying, which helps maintain product quality.
2. **Blanching**: Fresh tender cowpeas have a soft texture, so they should be blanched in boiling water for only 2–4 minutes. Afterward, they should be quickly cooled in cold water to stop the cooking process and prevent residual heat from affecting the texture. This step also helps remove any sticky substances that may come out during the process.
3. **Color Protection**: To preserve the vibrant green color of the cowpeas during blanching, you can add 0.5% sodium bicarbonate to the water. This not only enhances the visual appeal but also improves the overall quality of the dried product.
4. **Sulfur Fumigation**: Before drying, the cowpeas are often fumigated with sulfur. The beans are placed on bamboo mats inside a room, and about 200 grams of sulfur per cubic meter is burned. This process prevents oxidation and discoloration, reduces vitamin C loss, and improves both the drying speed and the rehydration ability of the final product.
5. **Drying Method**: Natural drying is highly dependent on weather conditions, making it unreliable. Therefore, artificial drying is recommended for consistent results. For large-scale production, specialized drying barns can be designed to ensure efficiency and quality.
6. **Storage**: Proper storage is crucial to prevent moisture-related deterioration. Dried cowpeas should be packed in sealed polyethylene bags, each weighing around 20 kilograms. When stored correctly, they can remain fresh for up to two years. If the cowpeas are intended for commercial sale, it’s important to sort and grade them during the drying process to ensure neat and professional packaging.
By following these steps, the quality, appearance, and shelf life of dried cowpeas can be significantly improved, making them a valuable and long-lasting food option.
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