Kidney beans, also known as long kidney beans, are cultivars that can form long bean pods in the leguminous genus. At present, the developed countries generally process them through dehydration, freezing, etc. The storage and processing volume of cowpeas has accounted for 80% of the total amount of vegetables produced. Cowpea is a warm-stem crop, and its market is mainly concentrated in the summer and autumn. It is highly perishable after harvest. Therefore, the storage and processing of cowpea are particularly important. 1. Cowpea dehydration processing Dehydrated Kidney Bean is bright green, contains a lot of protein, minerals, vitamins and dietary fiber and is an ideal standing food for modern families, restaurants, sailing and the military. According to different production processes and product characteristics, dehydrated kidney beans can be divided into hot air dehydration products and vacuum freeze-drying products. Due to the huge investment in vacuum freeze-drying equipment and the high drying cost, there are few applications in production. The domestic dehydrated kidney beans are mostly hot-air dewatered products. At present, dehydrated kidney beans are mainly sold in large and medium-sized cities in China. The main reason constraining their exports is the quality and safety of products. With the attention of our government and the maturity of pollution-free production technologies, the bottleneck problem is gradually being solved. Dehydrated vegetables, as high value-added vegetable processing products, account for more and more of the export of vegetables in China. Although the output of dehydrated vegetables in China is increasing at a high rate each year, and it occupies a considerable share of the world's total production, according to industry estimates, the annual demand gap for dehydrated vegetables in the international market and the domestic market is more than 50,000 tons. From the domestic market, with the rapid economic development and the continuous improvement of people's living standards, the demand for dehydrated vegetables is gradually expanding, and the development prospects are very broad. Therefore, the development of dehydrated kidney bean processing is a lucrative and relatively promising industry. The process flow of cowpea dehydration processing is: raw material harvesting → pretreatment (purification, cleaning, deheading, splitting, etc.) → blanching → cooling → dehydration → homogenization → secondary dehydration → post-treatment (sorting, packaging, Storage, etc.) Among them, blanching and dehydration processes are the key to the entire process and are the core of the quality of dehydrated cowpea products. 2. Kidney bean processing Dried dried kidney beans are mainly distributed and processed by households, and there are few standardized, large-scale and industrialized productions. Compared with the eastern part of China, the main production areas of cowpea in the western part of China are much lower in terms of labor and land costs, and the weather is relatively arid. Fresh cowpea has a low moisture content, is easy to process and has a high dry rate, and has relatively large production. Advantage. The dried tempeh dried beans are mainly sold in the farmers' market, and supermarket sales and exports are very few. Due to the dehydration of cowpea in the color, quality and rehydration, etc., it greatly exceeds the dried dried cowpea stem. With the rapid development of the economy and the continuous improvement of the people's living standards, this dried soy bean stem is gradually being replaced by dehydrated cowpea. . The drying production of dried cowpea is subject to the weather, it is difficult to form a stable quality product, which further limits the development of this product. The production technology of drying dried cowpea stem is relatively simple, and the process flow is: fresh harvesting, cleaning, blanching, drying and packaging storage. The key to dry processing of dried bean is to master the technology of blanching. If the blanching is not enough, then the drying of the dried bean milk will easily turn white, and the rehydration is poor; if the blanching time is too long, the product will turn rotten and the quality will be seriously affected. 3. Kidney bean processing The texture of cowpea is crisp and the water content is not high, so it is suitable for pickling processing. Pickled kidney bean production is more common in China, but most of them come into the market in bulk form. There are not a lot of marinated cowpea products under small brand packaging. Care must be taken during the salting process to ensure the safety of nitrite. During the initial period of pickling, kidney beans produce a large amount of nitrite and have a peak duration. The duration of peak duration is related to the temperature at the time of pickling. At lower temperatures, the peak period appears late, but the peak value is high and the content is high. The nitrite content mainly concentrates in the peak duration, as long as it avoids this period, it is safer to eat. The process flow of marinated cowpea small packaging series products is: raw material harvesting → pretreatment (cleaning, cleaning, etc.) → marinating → dipping bleaching → cutting → flavoring → vacuum packaging → sterilization → cooling → packaging storage. The process of pickling, seasoning and sterilization is the key to the whole process and is the core link to guarantee the quality of preserved kidney beans. In order to maintain the brittleness of marinated kidney beans, substances with hardening effects, such as calcium chloride, may be added during the process of soaking. 4. Kidney bean vegetable processing Kidney bean purée refers to the product of fresh pods of cowpea that has been preserved in a fresh state after a series of treatments such as grading, sorting, washing, slicing, preservation, and packaging. Consumers can cook directly after purchase without further processing. Many foreign countries have stipulated that vegetables that have not been processed by net vegetables cannot be marketed. The processing of net vegetable started late in China. Through the government's great attention and support and the efforts of enterprises, it has developed rapidly in recent years. In the processing of net vegetables, some developed countries have formed a complete set of standardized processing technology and advanced mechanical equipment. The production of clean vegetables in our country is still in an unbalanced market development stage, and the quality of most products needs to be improved. The process flow of processing kidney bean vegetable is: raw material→classification→cleaning→finishing→separation→dehydration→sterilization→packing→refrigeration. Sterilization, packaging and refrigeration processes are the key to the entire process and are the key to ensuring the quality of the kidney beans. The refrigerated temperature of cowpea fresh tenders is preferably 5 °C ~ 7 °C. 5. Quick-frozen processing of cowpea The quick-frozen kidney beans produced in China are mainly exported to Japan and have a very low market share in the domestic market. However, with the continuous changes in people's consumption concepts and values, quick-frozen kidney beans also have great market potential in China. The process flow of quick-frozen cowpea processing is: pretreatment (to remove impurities, picking, cleaning, etc.) → blanching → cooling → quick freezing → packaging → frozen storage. In the freezing machinery, fluidized bed freezers are widely used. The main production equipment includes feed conveyors, fruit and vegetable floaters, blanchers, water coolers, inspection belts, drains, uniform feed elevators, and freezers. Packaging machines. As the key equipment for quick freezing processing, the freezer generally uses air forced circulation, such as a tunnel type continuous freezer, a spiral continuous quick freezer, and a fluidized bed freezer. The fluidized bed quick-freezer is currently the mainstream equipment under the IQF process conditions. After draining the beans, they need to be quickly frozen in order to quickly pass through the ice crystal formation phase (-0.5°C to -35°C) in order to ensure the quality of quick-frozen kidney beans. The packaging conditions are very important for the storage of quick-frozen cowpeas. A good package prevents the cowpea's moisture from evaporating and forms a dry state, prevents the product from oxidizing and discoloring due to contact with air during storage, and is easy to transport and sell. Packaging specifications can be determined according to the object of supply, retail capacity of 0.5kg / bag or 1kg / bag, hotels, hotels can use 5kg / bag ~ 10kg / bag. If it can not be exported in time after packaging, it must be stored in a cold storage at -18°C, and the cold storage period can be more than 8 months. 6. Kidney bean juice processing The kidney bean juice is the juice that is picked, washed, and then juiced or extracted with fresh cowpea. It is similar in nutrition and flavor to fresh cowpea. Kidney beans can benefit from Qi, kidney, spleen and stomach, have a certain amount of medicinal and health care value, suitable for the production of kidney bean juice health drinks. The production process of cowpea raw juice is: fresh wolfberry → cleaning → crushing → heating → cooling → beater → juice → concentration → degassing → sterilization → storage. 7. Kidney bean ultrafine powder processing Processing methods for processing fruits and vegetables into solid fruit and vegetable powders have received increasing attention. Fruit and vegetable powder is the use of hot air or vacuum freeze drying of fresh fruits and vegetables into powder, its moisture content of less than 6%, not only to maximize the use of raw materials, and this product is easy to store and transport. Fruit and vegetable powder can also be applied to various fields of food processing to improve the nutritional content of products, improve the color and flavor of the products, and enrich the variety of products. It can be used mainly for pasta, puffed foods, meat products, solid beverages, dairy products, etc. Infant and baby food, condiments, confectionary products, bakery products and instant noodles. According to the characteristics and nutrient composition of cowpea, cowpea is very suitable for processing into cowpea powder after dried. The market prospect is broad. 8. Kidney bean crisp processing In recent years, fruit and vegetable chips have emerged quietly around us. It is processed using vacuum low-temperature frying and dehydration (VF) technology. Because it maintains the color, aroma, and taste of the original fruits and vegetables and has a crispy texture, it is also low in fat, low in calories and high in fiber, rich in vitamins and minerals, free from synthetic additives, easy to carry, and has a long shelf life. Therefore, it is well received by consumers and is especially suitable for people with heart disease and diabetes. It is also the best snack for children in home, travel and partial eclipse. Kidney beans are suitable for the production of fruit and vegetable chips, and their market prospects should be very promising. Electronic Locks,Cylinder Locks,Stainless Steel Locks,Stainless Steel Door Lock Ningbo Hengchieh Locking Technology Co., Ltd. , https://www.hengchieh.com