The method of making dried beans

Dried beans can be made by drying, air drying, salting, freezing, and vacuum packaging methods. Different methods are suitable for different preservation requirements and environmental conditions.

1. Drying method

Wash the fresh beans and remove both ends. Blanch them in boiling water for 1-2 minutes, then remove and drain the water. Choose a well ventilated and sunny place to lay flat and dry, and frequently flip it during the process. After drying for 3-5 days, if the beans are completely dehydrated and crispy, they can be sealed and stored. The dried beans made by this method can retain more nutrients, but are greatly affected by weather conditions.

2. Drying Method

Use a food dryer or oven to dry at low temperatures. The pre-treatment method for green beans is the same as the air drying method. Place them in a dryer at a temperature of around 60 ℃ and dry for 6-8 hours. The oven needs to keep the door gap ventilated and the temperature controlled at 50-60 ℃. The drying method is highly efficient and not limited by weather conditions, but it is important to note that the temperature should not be too high to avoid damaging nutrients.

III. Salinization Method

Place blanched beans and salt in a container in layers at a ratio of 10:1, sprinkle salt on each layer, and compact the top layer with a heavy object. Take out and air dry 3-5 days after salting. This method can prolong storage time and increase flavor, but the sodium content is high, and people with hypertension need to be cautious when eating.

4. Freezing method

Clean the diced beans and directly put them into sealed bags for freezing. You can also blanch for 2 minutes before freezing to better maintain the color. The taste of frozen beans is close to fresh, but they need to be stored at low temperatures continuously and should not be frozen again after thawing. Suitable for short-term storage and able to preserve nutrients to the maximum extent possible.

Fifth, Vacuum Packaging Method

Dry beans are packed into a vacuum bag and vacuum sealed. Can be used in conjunction with drying or air drying methods, effectively isolating oxygen and moisture, and extending the shelf life to more than 1 year. Vacuum packaging requires specialized equipment, but it has the best preservation effect and is suitable for mass production and long-term storage.

When making dried beans, it is recommended to choose fresh and plump beans to remove insect infestations or damaged parts. Different methods can be used in combination, such as salting first and then drying. Pay attention to moisture and insect prevention when storing, and store in a cool and dry place. Before consumption, it needs to be fully soaked or blanched. It can be used to stew meat, stir fry dishes, or make fillings. Special populations such as hypertensive patients should control their intake of salted beans, while those with renal insufficiency should pay attention to protein intake. If mold is found, it should be discarded immediately to avoid consuming spoiled food.