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A kind of preparation method of broad bean paste

A technology of broad bean and watercress is applied in the direction of food ingredients as antioxidants, food ingredients as odor modifiers, and food ingredients as anti-microbial preservation, etc. , to protect the color, improve the color, improve the effect of enzymatic browning reaction

Active Publication Date: 2021-02-26
平昌县文家何大妈食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, many manufacturers only focus on the pursuit of benefits, weakening the control of product quality and flavor, which makes the flavor of many Douban products tend to be flat, and even causes the loss of nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A preparation method of broad bean paste, comprising the following steps:

[0044] A Soak the dried broad beans with full grains in water for 1 day, wait for the soybeans to swell, remove and drain, break the petals and peel them, pack them well, and get broad bean flaps for later use;

[0045] B Put Chunyang bark, catalpa bark, fennel grains, and water into the container in a mass ratio of 1:1:1:60 to make soup, and put the soup, broad bean, edible salt, and soy sauce into the stirring pot Stir well to get soup mixed with watercress;

[0046] C spread the mixed watercress of soup with a dustpan, and then cover the golden leaves, camphor leaves, fragrant leaves, and pumpkin leaves in layers on the mixed watercress of soup, put them into the fermentation tank at a temperature of Naturally fermented at 30°C for 18 days to obtain primary fermented watercress;

[0047] D. Air-dry the primary fermented watercress at a temperature of 35° C. for 6 hours, use a hand windmill ...

Embodiment 2

[0054] A preparation method of broad bean paste, comprising the following steps:

[0055] A Soak the dried broad beans with full grains in water for 3 days, wait for the soybeans to swell, remove and drain, break the petals and peel them, pack them well, and get broad bean splits for later use;

[0056] B Put Chunyang bark, catalpa bark, fennel grains, and water into a container in a mass ratio of 4:4:4:150 to make a soup, and put the soup, broad bean watercress, edible salt, and soy sauce into a stirring pot Stir well to get soup mixed with watercress;

[0057] C spread the mixed watercress of soup with a dustpan, and then cover the golden leaves, camphor leaves, fragrant leaves, and pumpkin leaves in layers on the mixed watercress of soup, put them into the fermentation tank at a temperature of Under the condition of 25°C, ferment naturally for 12 days to obtain primary fermented watercress;

[0058] D. Air-dry the primary fermented watercress at a temperature of 25° C. fo...

Embodiment 3

[0065] A preparation method of broad bean paste, comprising the following steps:

[0066] A Soak the dried broad beans with full grains in clear water for 2 days, wait for the soybeans to swell, remove and drain, break the petals and peel them, pack them well, and get broad bean splits for later use;

[0067] B Put Chunyang bark, catalpa bark, fennel grains, and water into a container in a mass ratio of 3:3:3:100 to make a soup, and put the soup, broad bean watercress, edible salt, and soy sauce into a stirring pot Stir well to get soup mixed with watercress;

[0068] C spread the mixed watercress of soup with a dustpan, and then cover the golden leaves, camphor leaves, fragrant leaves, and pumpkin leaves in layers on the mixed watercress of soup, put them into the fermentation tank at a temperature of Natural fermentation at 27.5°C for 15 days to obtain primary fermented watercress;

[0069] D. Air-dry the primary fermented watercress at a temperature of 30° C. for 7 hours,...

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PUM

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Abstract

The invention provides a method for preparing broad bean paste, which comprises the following steps: A. making broad bean paste from dried watercress; B. making soup with chunyang bark, purple bark, fennel and water; , oily camphor leaves, fragrant leaves, pumpkin leaves are layered and covered for the first fermentation; D, remove the ash and impurities; E add salt and soy sauce for the second fermentation; F, add pepper, kaempferen and third fermentation ingredients for three times Fermentation; G prepare another main ingredient for pickling; H, mix the triple-fermented watercress, main ingredients for pickling, soy sauce, garlic, etc.; I, prepare chili oil, and mix it with the mixture obtained in step H to obtain final product. The invention can effectively control the peculiar smell produced by multiple natural fermentations, reduce water loss, promote the full reaction of microorganisms, and the product has bright color and rich sauce aroma.

Description

technical field [0001] The invention relates to the field of food fermentation processing, in particular to a preparation method of broad bean paste. [0002] technical background [0003] Doubanjiang is a fermented red-brown seasoning brewed by the interaction of various microorganisms and complex biochemical reactions. It is made of broad beans, koji and salt. Bean paste is delicious and contains protein, fat, vitamins, calcium, phosphorus, iron, etc. It is rich in high-quality protein, which can increase the nutritional value of dishes when cooking, making the dishes more delicious, and has the effect of appetizing and helping food . [0004] At present, many manufacturers only focus on profit, weakening the control of product quality and flavor, which makes the flavor of many Douban products tend to be flat, and even causes the loss of nutrition. Contents of the invention [0005] The technical problem to be solved by the present invention is to provide a method for p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L29/00A23L27/50A23L3/3472A23L11/50
CPCA23L3/3472A23L27/50A23L29/00A23V2002/00A23L11/50A23V2200/15A23V2200/02A23V2200/048A23V2200/10
Inventor 何钰
Owner 平昌县文家何大妈食品有限公司
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