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Broad?bean?paste?with?chili?oil and production process thereof

A production process, the technology of red-oiled bean paste, applied in the field of red-oiled bean paste and its production process, can solve the problems of no uniform standard of flavor, unfavorable economic time, inconsistent appearance, and inconsistent flavor, so as to achieve controllable production process, The effect of stable formula and stable flavor

Inactive Publication Date: 2014-11-19
MIANYANG LEIZU BREWING FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Crucian carp with red oil bean sauce is a special dish that is very popular among the public. Different restaurants or families use different spices for firing. There is no uniform standard for fire and time during the firing process, so there is no uniform standard for flavor. Secondly, The dishes are not standardized during the cooking process, so the appearance and flavor are inconsistent. Therefore, if people want to eat the authentic flavor of "crucian carp in red oil bean sauce", they often need to know the place of origin and restaurants, and even taste different dishes in the place of origin many times. The taste of restaurants brings many disadvantages to consumers economically and in time. In order to make this kind of flavor food not only available locally, there must be a process and standardized formula to make this red oil bean paste, but there is currently no See the report on the production technology of this type of flavor red oil bean paste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A red oil bean paste is characterized in that its components are as follows: by weight: 110 parts of pepper embryos, 22 parts of broad bean sweet watercress, and 1 part of seasoning spices. Its preparation method comprises the following steps:

[0036] (1) Making pepper embryos

[0037] a. Select Ervittia peppers picked in the dog days, remove moths, mildew and sundries, wash with water and drain;

[0038] b. Use a pepper slaughtering machine to slaughter and squeeze the peppers in step a, then add 17% edible salt to the squeezed peppers, and mix them evenly with a shovel;

[0039] c. Pour the peppers in step b into the pool. When the peppers are installed to about 30 cm away from the mouth of the pool, draw circulating water and pour them on the surface layer. Pockets with peppers are placed on the bamboo fence to press the peppers in the pool until the salted water in the peppers is pressed out of the pool surface; the fermentation time is 7 months;

[0040] d. the...

Embodiment 2

[0050] A red oil bean paste is characterized in that its components are as follows: by weight: 100 parts of pepper embryos, 20 parts of broad bean sweet watercress, and 1 part of seasoning spices. Its preparation method comprises the following steps:

[0051] (1) Making pepper embryos

[0052] a. Select Ervittia peppers picked in the dog days, remove moths, mildew and sundries, wash with water and drain;

[0053] b. Use a pepper slaughtering machine to slaughter and squeeze the peppers in step a, then add 18% edible salt to the squeezed peppers, and mix them evenly with a shovel;

[0054] c. Pour the peppers in step b into the pool. When the peppers are installed to about 30 cm away from the mouth of the pool, draw circulating water and pour them on the surface layer. Pockets with peppers are placed on the bamboo fence to press the peppers in the pool until the salted water in the peppers is pressed out of the pool surface; the fermentation time is 6 months;

[0055] d. the...

Embodiment 3

[0065] A red oil bean paste is characterized in that its components are as follows: by weight: 120 parts of pepper embryos, 25 parts of broad bean sweet watercress, and 1 part of seasoning spices. Its preparation method comprises the following steps:

[0066] (1) Making pepper embryos

[0067] a. Select Ervittia peppers picked in the dog days, remove moths, mildew and sundries, wash with water and drain;

[0068] b. Squeeze the peppers in step a with a pepper machine, then add 16% edible salt to the squeezed peppers, and mix them evenly with a shovel;

[0069] c. Pour the peppers in step b into the pool. When the peppers are installed to about 30 cm away from the mouth of the pool, draw circulating water and pour them on the surface layer. Pockets with peppers are placed on the bamboo fence to press the peppers in the pool until the salted water in the peppers is pressed out of the pool surface; the fermentation time is 8 months;

[0070] d. the capsicum fermented in the st...

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Abstract

The invention discloses a broad?bean?paste?with?chili?oil and a production process thereof, and belongs to the technical field of broad?bean?pastes. The broad?bean?paste?with?chili?oil comprises the following components in parts by weight: chili 100-120, broad?bean?paste?20-25, and a flavoring 1. The preparation method comprises the following steps: (1) producing salty fermented and crushed chili pieces, (2) processing the broad bean paste; (3) making starter; (4) fermenting; (5) packaging. The raw materials and the production process are standardized, and the produced broad?bean?paste?with?chili?oil has uniform quality; the production process is controllable, the formula is stable, the flavor of the finished products of the broad?bean?paste?with?chili?oil is stable, so that the population can eat the authentic broad?bean?paste?with?chili?oil at any time.

Description

technical field [0001] The invention relates to the technical field of bean paste, in particular to red oil bean paste and a production process thereof. Background technique [0002] Crucian carp with red oil bean sauce is a special dish that is very popular among the public. Different restaurants or families use different spices for firing. There is no uniform standard for fire and time during the firing process, so there is no uniform standard for flavor. Secondly, The dishes are not standardized during the cooking process, so the appearance and flavor are inconsistent. Therefore, if people want to eat the authentic flavor of "crucian carp in red oil bean sauce", they often need to know the place of origin and restaurants, and even taste different dishes in the place of origin many times. The taste of restaurants brings many disadvantages to consumers economically and in time. In order to make this kind of flavor food not only available locally, there must be a process and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23L11/50
Inventor 程勇修杨强张方魁
Owner MIANYANG LEIZU BREWING FOOD CO LTD
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