Thick broad-bean sauce and energy-saving making method thereof

Abstract

The invention belongs to the technical field of food ferment, in particular to thick broad-bean sauce and an energy-saving making method thereof. The making method mainly comprises the following steps: mildewed beans are obtained after white dry beans go through the procedure of washing, hot water soaking, draining, inoculating and starter propagation; the mildewed beans are directly washed in water; salt water, white wine, chili fermented grains and soybean paste are added in the mildewed beans to form cooked beans; the mixture are directly moved to a sunning ground for exposure drying and fermenting. The making method of the thick broad-bean sauce omits the heat-preserving fermenting procedure of salted white beans in the traditional technology, saves a large amount of manpower, a large number of material resources and a large number of financial resources, can be used for scale production easily, shortens a production cycle, improves economic benefits of enterprises, and meets the requirements of development of market economy. Moreover, the quality of obtained products is good.

Description

technical field [0001] The invention belongs to the field of food fermentation technology, and in particular relates to a bean paste and an energy-saving brewing method thereof. Background technique [0002] The traditional hand-made process of bean paste is to soak the broad bean paste with water to a certain water content, wash, cook under normal pressure or under pressure, then take it out of the pan to cool, inoculate, make koji, and add salt water to make bean paste. This process requires at least 4 months, then transferred to outdoor fermentation for 3 months, and then mixed with pepper for 3 months to obtain mature bean paste, which takes about 10 months or more. [0003] With the introduction of mechanical facilities and equipment and the improvement of technology, the process of making soybean paste fermented grains adopts heat preservation or heating fermentation. Generally, the product temperature is kept at 45°C for 10 days of fermentation, and after supplementin...

AI Technical Summary

Problems solved by technology

[0004] Although compared with the traditional fermentation process of bean paste at room temperature, the water bath insulation fermentation method and heating fermentation method speed up the fermentation speed and shorten the fermentation cycle, but they need to invest a lot of financial and material resources, and occupy the fermentation tank of sauce unstrained spirits, which will increase the cost of production and operation of the enterprise, which is not conducive to Technological innovation hinders enterprises from improving economic efficiency

Images