Red koji broad bean paste mixed with lentinus edodes and making method of paste

Abstract

The invention discloses a red koji broad bean paste mixed with lentinus edodes and a making method of the paste. The method comprises the following steps of making of red koji, pretreatment of the lentinus edodes, preparation of aspergiilus oryzae bran koji spores, flour baking, treatment of broad beans, inoculating and koji making, bending, jar loading and fermentation. Red koji pigment produced in the making process is rich in deep red color and luster of sauce; meanwhile, various active substances produced by monascus and nutritional active ingredients of the lentinus edodes together form the red koji broad bean paste mixed with the lentinus edodes, the red koji broad bean paste integrates the color, fragrance, taste, shape and health-care functions into a whole, fermentation is conducted under the condition of salt with a lower concentration, the broad beans can be fermented normally without being contaminated by sundry bacteria, the original flavor of the product is guaranteed, and the ready-to-eat property of the broad bean paste product is achieved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a red yeast rice mushroom bean paste and a preparation method thereof. Background technique [0002] Doubanjiang is a traditional fermented product in my country. It has a rich sauce and delicious taste. It has a long history of production and various varieties. Because traditional bean paste is mostly produced by natural koji fermentation, it has defects such as long fermentation period, time limit in processing period, high salt content, unstable quality, and certain safety problems. In the process of post-cooking, a large amount of salt is added to inhibit the reproduction of miscellaneous bacteria and ensure the quality of the product. The salt content is generally greater than 12%, so that the bean paste can only be used as a seasoning. There is almost no bean paste on the market. Ready-to-eat products. Contents of the invention [0003] The technical problem to be solved b...

AI Technical Summary

Problems solved by technology

Because traditional bean paste is mostly produced by natural koji fermentation, it has defects such as long fermentation period, time limit in processing period, high salt content, unstable quality, and certain safety problems. In the process of post-cooking, a large amount of salt is added to inhibit the reproduction of miscellaneous bacteria and ensure the quality of the product. The salt content is generally greater than 12%, so that the bean paste can only be used as a seasoning. There is almost no bean paste on the market. ready-to-eat products