Preparation method of thick broad-bean sauce

A technology of bean paste and broad beans, applied in food science and other fields, to achieve the effect of unique flavor and rich taste

Inactive Publication Date: 2018-01-19
GUILIN WEIMEIYUAN RESTAURANT MANAGEMENT
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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 demand for bean paste is very necessary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A. First, 500 kg of broad bean split and 30 kg of broad bean are screened out and mixed with broad bean split and chickpea without mechanical damage. After cleaning and soaking for 30 minutes, dust is removed and shelled to obtain pretreated broad bean split and chickpea;

[0022] B. Add broad bean splits and soybeans obtained by pretreatment in step A and boil in water for 5 minutes, take out and drain the water, and add the speed control to pulverize while stirring in a pulverizer at 100 rpm to obtain pulverized material;

[0023] C. Add 300-mesh 50kg wheat flour to the pulverized material obtained in step B and mix evenly, spread it evenly in the dustpan, and then put the dustpan into a fermentation room at 30°C for fermentation. After observation, it is found that yellow mold grows on the dustpan, and the primary powder is obtained. fermented product;

[0024] D. Put the initial fermented product obtained in step C into a pottery jar, add 10kg of salt and 30kg of wa...

Embodiment 2

[0030] A. First, 600kg of broad bean split and 35kg of broad bean are screened out and mixed with broad bean split and chickpea without mechanical damage. After cleaning and soaking for 45 minutes, dust is removed and shelled to obtain pretreated broad bean split and chickpea;

[0031] B. Add broad bean splits and soybeans obtained by pretreatment in step A and boil in water for 8 minutes, take out and drain the water, and add the speed control to pulverize while stirring in a pulverizer at 150 rpm to obtain pulverized material;

[0032] C. Add 350-mesh 80kg wheat flour to the pulverized material obtained in step B and mix evenly, spread it evenly in the dustpan, and then put the dustpan into a fermentation room at 35°C for fermentation. After observation, it is found that yellow mold grows on the dustpan, and the primary powder is obtained. fermented product;

[0033] D. Put the initial fermented product obtained in step C into a pottery jar, add 20kg of salt and 35kg of wate...

Embodiment 3

[0039] A. First, 700kg of broad bean splits and 40kg of soybeans are screened out and mixed with broad beans and soybeans without mechanical damage. After cleaning and soaking for 60 minutes, the dust is removed and the shells are removed to obtain pretreated broad bean splits and soybeans;

[0040] B. Add broad bean splits and soybeans obtained by pretreatment in step A and boil in water for 10 minutes, take out and drain the water, and add the speed control to pulverize while stirring in a pulverizing mixer at 200rpm to obtain pulverized material;

[0041] C. Add 400 meshes and 100kg of wheat flour to the pulverized material obtained in step B and mix evenly, spread it evenly in the dustpan, and then put the dustpan into a 40°C fermentation room for fermentation. After observation, it is found that yellow mold grows on the dustpan, and the primary powder is obtained. fermented product;

[0042] D. Put the initial fermented product obtained in step C into a pottery tank, add ...

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Abstract

The invention belongs to the technical field of processing of agricultural and sideline products, and particularly relates to a preparation method of a thick broad-bean sauce. The preparation method comprises the following steps of A, performing screening out to obtain broad bean segments free from mechanical damage and lima beans free from mechanical damage, uniformly mixing the broad bean segments free from mechanical damage with the lima beans free from mechanical damage, removing dust, and performing hulling so as to obtain a pretreated broad bean segment and lima bean mixture; B, adding the pretreated broad bean segment and lima bean mixture obtained in step A into water, performing boiling over, fishing out the boiled broad bean segment and lima bean mixture, performing draining, adding the drained broad bean segment and lima bean mixture into a crushing stirrer, and performing stirring and crushing at the same time, so as to obtain powder crushed substances; C, adding wheat flour to the crushed substances obtained in step B, performing uniform mixing to obtain a new mixture, uniformly spreading the new mixture in a winnowing fan, putting the winnowing fan in a fermenting room, performing fermentation, and when yellow mildew grows in the winnowing fan after observation, obtaining primary fermentation substances; and D, putting the primary fermentation substances obtainedin step C in an earthenware vat, adding salt and water, performing uniform mixing, putting the earthenware vat in a sealed fermenter, putting edible oil, hot peppers and pepper fruits, which are uniformly mixed, in the sealed fermenter, and performing fermentation so as to obtain fermentation substances namely the thick broad-bean sauce. The thick broad-bean sauce is unique in flavor and rich in mouth feel.

Description

technical field [0001] The invention belongs to the technical field of agricultural by-product processing, and in particular relates to a preparation method of bean paste. 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 among legumes and vegetables. It can be used for stir-frying and cold dressing, and can also be mad...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L11/50
Inventor 蒋俊
Owner GUILIN WEIMEIYUAN RESTAURANT MANAGEMENT
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