Thick broad-bean sauce and preparation method thereof

Abstract

The invention relates to the field of food processing, and particularly provides thick broad-bean sauce and a preparation method thereof. The preparation method of the thick broad-bean sauce comprises the following steps that 1, ginger is fermented, wherein the ginger is blended and pickled with salt and wine, and semi-finished ginger is obtained through natural fermentation; 2, peppers are fermented, wherein the peppers are mixed with salt, wine and spices are added, and after drying and exposing are carried out, semi-finished peppers are obtained through fermentation; 3, beans are fermented, wherein the peeled beans are dried after being soaked to expand, flour is added, the materials are mixed to be uniform, the mixture is naturally inoculated for starter propagation, the beans are soaked with brine after being dried, and after drying and exposing are carried out, semi-finished bean halves are obtained through fermentation; 4, the semi-finished ginger, the semi-finished peppers and the semi-finished ginger bean halves obtained in the step 1, the step 2 and the step 3 respectively, optional wine, optional spices and optional Chinese herbal medicine are mixed to be uniform, and the thick broad-bean sauce is obtained. The thick broad-bean sauce prepared through the method has the advantages of being good in product flavor, even in color and luster and high in nutritive value.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a bean paste and a preparation method thereof. Background technique [0002] Doubanjiang is a fermented reddish-brown seasoning brewed by the interaction of various microorganisms to produce complex biochemical reactions. bacteria used for fermentation) and salt. Bean paste is delicious and contains protein, fat, vitamins, calcium, phosphorus, iron, etc. It is rich in high-quality protein, which can not only increase the nutritional value of dishes during cooking, but also produce amino acids under the action of microorganisms, which can make dishes appear It has a more delicious taste and has the effect of appetizing and helping food; secondly, bean paste is also rich in linoleic acid and linolenic acid, which are beneficial to the human body to supplement essential fatty acids and lower cholesterol, thereby reducing the risk of cardiovascular disease; bean paste The fat in it i...

AI Technical Summary

Problems solved by technology

[0003] Existing bean paste mostly adopts the constant temperature fermentation method in the preparation process, the temperature is set above 30°C, and the humidity is about 80%. This method can ferment quickly, but it is not conducive to the growth of beneficial bacteria. The nutritional value of the obtained bean paste is The value is relatively low; in addition, in the fermentation process, 30% concentrated brine is used for fermentation, the color of the product after fermentation is uneven, and black spots will appear, which will affect the color of bean paste