Preparation method of instant butter spicy bean sauce

A technology for oil-spicy soybean paste and soybean paste, which is applied in the field of food processing, can solve the problems of long cycle and slow fermentation, and achieve the effect of reducing salinity, reducing production cost and conforming to the development trend of the industry.

Inactive Publication Date: 2019-01-11
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the slow fermentation and long cycle, in order to inhibit the growth of miscellaneou...

Method used

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  • Preparation method of instant butter spicy bean sauce
  • Preparation method of instant butter spicy bean sauce
  • Preparation method of instant butter spicy bean sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of instant butter chili bean sauce preparation method, it comprises the following steps:

[0030] 1) Preparation of oily chili fermented grains

[0031] (1) Arrange the fresh peppers to remove impurities, wash and drain the water, chop and break into chili sauce with a particle size of 3-5mm (water content is 70%), add salt accounting for 4% of the mass of chili sauce, mix Stir evenly, and ferment at 30-35°C until the acidity reaches 0.6%, and the fermentation ends;

[0032] (2) Take by weighing 5kg of chili sauce prepared by the above (1) step, then weigh 5kg of rapeseed oil, when the oil temperature is burned to 180°C, turn off the fire source, and when the oil temperature is cooled to 150°C, pour Put in chili sauce, stir-fry over high heat until the water content of the chili grains is ≤50%, then turn off the fire source to prepare oily chili grains for later use.

[0033] 2) Production of the finished song:

[0034] Weigh 2 kg of dry soybeans and soak them...

Embodiment 2

[0042] A kind of instant butter chili bean sauce preparation method, it comprises the following steps:

[0043] 1) Preparation of oily chili fermented grains

[0044] (1) Arrange the fresh peppers to remove impurities, wash and drain the water, chop and break into chili sauce with a particle size of 3-5mm (water content is 65%), add salt accounting for 4% of the mass of the sauce, mix Stir evenly, and ferment at 30-35°C until the acidity reaches 0.6%, and the fermentation ends;

[0045] (2) Weigh 5kg of chili sauce prepared according to the above step (1), measure 6kg of rapeseed oil according to the mass ratio of chili sauce: rapeseed oil = 1:1.2, heat the oil to 180°C, and turn off Fire source, when the oil temperature is cooled to 150°C, pour in the chili sauce, stir-fry on high heat until the water content of the chili grains is ≤50%, turn off the fire source, and prepare the oily chili grains for later use.

[0046] 2) Production of the finished song:

[0047]Weigh 3 k...

Embodiment 3

[0062] Adopt the preparation method among the embodiment 1 to carry out the preparation of ready-to-eat butter chili bean paste, steps and parameters are all the same as embodiment, but change the mass ratio of oil chili unstrained spirits and sauce unstrained spirits, and the quality of low-salt chili bean paste and unsalted butter Compare. Among them, the mass ratio of oily chili fermented grains and sauce fermented grains is 1:0.1; the mass ratio of low-salt chili bean paste to unsalted butter is 1:0.1.

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PUM

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Abstract

The invention belongs to the field of food processing, and in particular relates to a preparation method of instant butter spicy bean sauce. According to the method, under the conditions of low salt and constant temperature, acid production of pepper mash is 0.6% or above in 36 to 48 hours, and the pepper mash is fried to eliminate the lactic acid bacteria in the pepper mash, and fully spill capsaicin pigments and spicy substances to enhance the color and taste. The obtained low-salt pepper mash and high-salt sauce mash are mixed and subjected to ventilating fermentation at a constant temperature; and when the amino state nitrogen of the sauce is equal to 0.2 or higher, the fermentation is terminated; and the sauce is broken with a tissue pulverizer. Finally, butter is weighed and melted on a pan, the butter is stir-fried and evenly mixed with the sauce; then the mixture is poured into a mold while hot, and demoulding is carried out after cooling to obtain the instant butter spicy beansauce. The method realizes the low salinization of the spicy bean sauce, maintains the unique flavor of the bean sauce, significantly reduces the salinity of the spicy sauce, shortens the fermentation cycle, reduces the production cost, improves the production efficiency of enterprises, and opens foreign markets.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of instant buttery spicy bean paste. Background technique [0002] Chili bean paste is brewed from soybeans or broad beans, peppers, spices, refined salt, etc. It has the characteristics of delicious and mellow, slightly spicy, and soft watercress. [0003] Traditional chili bean paste needs to go through three main steps: the making of soy sauce grains, the making of chili grains, and the making of bean chili sauce. Due to the use of the normal temperature "turning dew" process, the above three steps all require a production cycle of more than 3 months, and the entire Douban chili sauce needs at least 3 to 6 months to complete. Due to the slow fermentation and long cycle, in order to inhibit the growth of miscellaneous bacteria and improve the food safety of the product, high-concentration salt must be added. [0004] High salt intake may lead to r...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 李恒李洁芝张其圣邓维琴陈相杰范智义
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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