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Weather exposure production process of broad bean paste

A production process, the technology of bean paste, applied in the field of food processing, to achieve the effect of thick body, rich taste and unique flavor

Active Publication Date: 2014-12-03
CHUXIONG YUNQUAN SAUCE & PICKLE +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Along with the continuous development of society, the similar products on the market can not satisfy people's demand gradually, especially have formed a kind of unique demand to the local flavor of bean paste, therefore, develop a kind of flavor that can satisfy people to bean paste The bean paste production process of the demand is very necessary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 800Kg of broad beans and 500Kg of wheat are respectively screened, graded, stone-removed, fried and shelled, and the heterochromatic grains in the watercress are removed by a photoelectric color sorter, and the wheat is crushed and sieved for later use; the broad beans are added with a solid-liquid volume ratio of 2 Soak in ~8 times the water for 1 hour, drain the water and mix with wheat flour, at a temperature of 28~37°C and a difference of 1~2°C in dry humidity, cultivate koji for 68~93 hours, then add 15 Be with 2 times the volume ratio of solid to liquid 'The salt water is mixed into a sauce mash, put into an open-air sauce pool, and the target product is obtained after 90 days of fermentation in the hot sun and night dew; the test results of the target product are:

[0028] Sensory indicators: reddish brown or tan, with sauce and ester aroma; delicious, moderately salty.

[0029] The physical and chemical indicators are as follows:

[0030] Amino acid nitrogen: 0...

Embodiment 2

[0034] 1200Kg of broad beans and 300Kg of wheat were screened, graded, stone-removed, roasted and shelled, and the heterochromatic grains in the watercress were removed by a photoelectric color sorter, and the wheat was crushed and sieved for later use; the broad beans were added with a solid-liquid volume ratio of 2 Soak in ~8 times the water for 1.5 hours, drain the water and mix with wheat flour, at a temperature of 28~37°C and a difference of dry humidity of 1~2°C, cultivate koji for 68~93 hours, then add 17 Be' salt water was mixed into sauce fermented grains, put into the open-air sauce pond, and fermented for 90 days in the hot sun and night dew to obtain the target substance; the detection results of the target substance were:

[0035] Sensory indicators: reddish brown or tan, with sauce and ester aroma; delicious, moderately salty.

[0036] The physical and chemical indicators are as follows:

[0037] Amino acid nitrogen: 0.5% (enterprise standard index ≥ 0.5%)

[0...

Embodiment 3

[0041] 900Kg of broad beans and 300Kg of wheat were screened, graded, stone-removed, fried and shelled, and the heterochromatic grains in the watercress were removed by photoelectric color sorter, and the wheat was crushed and sieved for later use; the broad beans were added with a solid-liquid volume ratio of 2 Soak in ~8 times the water for 2 hours, drain the water and mix with wheat flour, at a temperature of 28~37°C and a difference of 1~2°C in dry humidity, cultivate koji for 68~93 hours, then add 17 Be with a solid-to-liquid volume ratio of 2.5 times 'Salt water is mixed into sauce fermented grains, placed in an open-air sauce pond, and fermented for 120 days in the hot sun and night dew to obtain the target object; the detection results of the target object are:

[0042] Sensory indicators: reddish brown or tan, with sauce and ester aroma; delicious, moderately salty.

[0043] The physical and chemical indicators are as follows:

[0044] Amino acid nitrogen: 0.5% (ente...

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PUM

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Abstract

The invention discloses a weather exposure production process of broad bean paste. The process comprises pretreatment, fermentation and posttreatment. The process specifically comprises the following steps: respectively carrying out screening, grading and removing stone on broad beans and wheat, frying and shelling, removing different color kernels, and grinding and screening the wheat for later use; soaking the broad beans, mixing with the wheat meal and making koji; adding saline water for mixing, arranging the mixture in an outdoor sauce pool, and performing dog-days hot summer weather exposure fermentation to obtain a target product; and packaging, sterilizing, warehousing and preserving the target product. Fast hydrolysis of protease and amylase in the koji is accelerated to generate amino acids and sugar through heat energy of the sun, so that unique sauce and flavor are produced, generation of pigments of the broad bean paste can be promoted, the broad bean paste is red brown due to fermentation within about three months, is oily, glossy, delicious in taste, molten in bean halves, moderate in viscosity and strong in form and does not mildew, the broad bean paste disclosed by the invention is unique in flavor, rich in taste and long in quality guarantee period, and the normal-temperature aftertaste preservation time can be over 36 months.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production process of bean paste with sun-dried night dew. Background technique [0002] Doubanjiang is a commonly used seasoning in condiments. Its raw materials are sauce made from broad beans, salt, pepper and other raw materials. Produced in Shandong, Henan, Sichuan, Chongqing, Hebei, Jiangsu, Shanxi, Shaanxi, Anhui, Zhejiang. Delicious, the main raw material is broad beans. Broad bean is also known as Hudou bean, Buddha bean, and Luo Han bean. Broad bean contains important components such as calcium, zinc, manganese, and phospholipids that regulate the brain and nervous tissue. It has a brain-building effect that enhances memory. Broad bean is an annual or perennial herbaceous plant belonging to the legume family. It is one of the most important edible beans in legumes and vegetables. It can be fried, cold, and made into various snacks. It is a popul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/23A23L1/227A23L27/24A23L27/21
CPCA23L11/50
Inventor 左宗炽
Owner CHUXIONG YUNQUAN SAUCE & PICKLE
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