Preparation method of thick broad-bean sauce

A technology for bean paste and broad bean, which is applied in the field of food processing, can solve the problems of single flavor of bean paste and long brewing time, and achieve the effects of shortening fermentation and brewing time, increasing sauce flavor and ester flavor, and promoting acid production and ester production.

Inactive Publication Date: 2017-10-03
NINGXIA HONGCHUAN AGRI TECH
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AI Technical Summary

Problems solved by technology

[0004] The purpose of this application is to provide a preparation method of bean paste to solve the problems of single flavor and long brewing time of bean paste

Method used

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  • Preparation method of thick broad-bean sauce
  • Preparation method of thick broad-bean sauce
  • Preparation method of thick broad-bean sauce

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preparation example Construction

[0018] refer to figure 1 , the embodiment of the present application provides a kind of preparation method of bean paste, comprising the following steps:

[0019] Step S1: mixing fresh green peppers, dried peppers and fermented broad bean splits to obtain a mixture;

[0020] The fermented broad bean flap is obtained by soaking broad beans in hot water, lifting, dehydrating, adding noodles, kneading koji, making koji and adding salt.

[0021] Dried peppers are obtained through pretreatment, which includes washing, dehydration, crushing, salting, pooling, fermentation, material extraction, secondary crushing and stirring.

[0022] Dried chili is a chili product obtained by drying red chili peppers. It is characterized by low moisture content and is suitable for long-term storage, but unsealed packaged or dried peppers with high moisture content are prone to mildew. Dried chili is mainly eaten as a seasoning.

[0023] Step S2: Fermenting the mixture for 3-12 months, adding ar...

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Abstract

The invention discloses a preparation method of thick broad-bean sauce. The preparation method comprises the following steps that fresh chili billet, dried chilli and fermented and ripened broad beans are mixed to obtain a mixture; the mixture is fermented for 3 to 12 months; at the early period of fermentation, aroma-producing yeast is added into the mixture to obtain the thick broad-bean sauce. The embodiment has the advantages that the thick broad-bean sauce is prepared in a mode that the aroma-producing yeast is added at the early period of thick broad-bean sauce fermentation; the number of floras can be increased; the floras are promoted to generate acid and ester; the thick broad-bean sauce fermentation period is shortened to the existing 8 months from the original 12 months or above; the thick broad-bean sauce fermentation and brewing time is shortened; meanwhile, the varieties of the floras can be increased; the sauce flavor and the ester flavor of the produced thick broad-bean sauce are enhanced; the flavor of the thick broad-bean sauce is superior to that of the traditional process.

Description

technical field [0001] The application relates to the technical field of food processing, in particular to a preparation method of soybean paste. Background technique [0002] Doubanjiang is one of the traditional fermented soy products in my country. Doubanjiang is a fermented bright red or reddish-brown seasoning produced by the interaction of various microorganisms to produce complex biochemical reactions. Doubanjiang uses broad bean kernels, bright red peppers, flour, edible salt, and water as the main raw materials. Through the metabolism of microorganisms, the raw materials are decomposed to produce flavor substances such as alcohols, acids, and esters. Doubanjiang has a unique color, aroma, taste, and shape. It is rich in nutrients, easily digested and absorbed by the human body, and has a unique flavor. It also has multiple health care functions, and is loved by consumers. [0003] Doubanjiang is usually made by natural fermentation, but the naturally fermented Dou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 马志有
Owner NINGXIA HONGCHUAN AGRI TECH
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