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Production technology for low-salt sauce-flavored thick broad-bean sauce and product thereof

A production process, the technology of fragrant bean paste, which is applied in the production process of bean paste, can solve the problems of not being able to highlight the aroma of the sauce, affect the taste and health, and consume too much salt, so as to achieve an excellent taste experience, The effect of outstanding sauce aroma and strong sauce aroma

Inactive Publication Date: 2019-01-15
四川恒星食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The bean paste made by the traditional method cannot highlight the aroma of the sauce in the process of natural aroma; and with the promotion of modern technology, other aroma substances are also realized by directly adding essence, which affects the taste and health; In addition, the salt content is also high, so that people are forced to accept the heavy taste and consume too much salt while enjoying the fresh fragrance.
At present, there is no thin salt sauce and fragrant bean paste product with proper combination of raw materials, natural fermentation and mature technology at home and abroad.

Method used

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  • Production technology for low-salt sauce-flavored thick broad-bean sauce and product thereof
  • Production technology for low-salt sauce-flavored thick broad-bean sauce and product thereof
  • Production technology for low-salt sauce-flavored thick broad-bean sauce and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] This embodiment is to determine the description of the whole production process of a process parameter:

[0053] A kind of production technology of thin-salted sauce-flavored bean paste, comprises the following steps:

[0054] 1) Sweet watercress koji making and fermentation: Soak the bean sprouts in warm water at 40-50°C for 20-40 minutes, remove and drain; according to the weight of the bean sprouts before soaking Weigh aspergillus oryzae, weigh 6% of the weight of the bean sprouts before soaking, weigh the flour, mix the bean sprouts, koji essence and flour evenly, place them in a koji pond to make koji at high temperature, and put them in a fermentation tank for 8 months of fermentation after 2 days to obtain sweet bean seeds. spare;

[0055] Among them, high-temperature koji making is: put the watercress evenly mixed with koji essence and flour into the koji pool, lay the billet flat, loose and not pressed, with a thickness of 20cm, and the temperature of the bil...

Embodiment 2

[0061] This embodiment is to determine the description of the whole production process of a process parameter:

[0062] A kind of production technology of thin-salted sauce-flavored bean paste, comprises the following steps:

[0063] 1) Sweet watercress koji making and fermentation: Soak the bean sprouts in warm water at 40-50°C for 20-40 minutes, remove and drain; according to the weight of the bean sprouts before soaking Weigh Aspergillus oryzae, weigh 10% of the weight of the bean sprouts before soaking, weigh the flour, mix the bean sprouts, koji essence and flour evenly, place them in a koji pond to make koji at high temperature, and put them in a fermentation tank to ferment for 7 months after 2 days to obtain sweet petals. spare;

[0064] Among them, high-temperature koji making is: put the watercress evenly mixed with koji essence and flour into the koji pool, lay the billet flat, loose and not pressed, with a thickness of 25cm, and the temperature of the billet in t...

Embodiment 3

[0070] This embodiment is to determine the description of the whole production process of a process parameter:

[0071] A kind of production technology of thin-salted sauce-flavored bean paste, comprises the following steps:

[0072] 1) Sweet watercress koji making and fermentation: Soak the bean sprouts in warm water at 40-50°C for 20-40 minutes, remove and drain; according to the weight of the bean sprouts before soaking Weigh Aspergillus oryzae, weigh 8% of the weight of the bean sprouts before soaking, weigh the flour, mix the bean sprouts, koji essence and flour evenly, place them in a koji pond to make koji at high temperature, and put them in a fermentation tank for fermentation for 6 months after 2 days to obtain sweet petals. spare;

[0073]Among them, high-temperature koji making is: put the watercress evenly mixed with koji essence and flour into the koji pool, lay the billet flat, loose and not pressed, with a thickness of 28cm, and the temperature of the billet ...

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Abstract

The invention discloses a production technology for a low-salt sauce-flavored thick broad-bean sauce. The production technology comprises the following steps that 1) starter propagation and fermentation are carried out on a sweet thick broad-bean sauce body; 2) a pepper blank is prepared and fermented; 3) after-ripening fermentation is carried out; and 4) a curing process is carried out. The invention further discloses a low-salt sauce-flavored thick broad-bean sauce product prepared according to the technology. According to the production technology for the low-salt sauce-flavored thick broad-bean sauce and the product thereof, the processes of proportioning, high-temperature starter propagation and slow-brewing fermentation are carried out by adopting a plurality of high-quality peppersso as to produce the high-quality thick broad-bean sauce which is naturally fermented, the thick broad-bean sauce has the characteristics of being low in salt, healthy, rich in sauce flavor, spicy, savoury and mellow in taste, glossy and bright in color and luster, crispy in bean grains, sticky and capable of meeting the standard of a special-grade thick broad-bean sauce, the fermentation time isfar shorter than the fermentation time of a traditional special-grade thick broad-bean sauce, the salt content is decreased by one fourth compared with the salt content of a common broad-bean sauce and is 12-16%, the water content is controlled within the range of 58-60%, a good, delicious and fragrant taste experience can be given to people, and good economic and social benefits are achieved.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, in particular to a production process of bean paste. Background technique [0002] Doubanjiang is a unique seasoning spice in Sichuan. It has the product characteristics of spicy and mellow taste, bright color, crisp petals, and sticky velvet. The production process of bean paste is known to mainly include three important process stages: the production of sweet watercress seeds, the production of pepper embryos, and the fermentation of the two to produce aroma. The bean paste produced by this method generally can get better quality Doubanjiang products, such as Pixian Douban, are known as the "soul of Sichuan cuisine". [0003] Bean paste is rich in protein and vitamins, which can delay arteriosclerosis, lower cholesterol, promote intestinal peristalsis, and increase appetite. Bean paste is good for Qi and spleen, dampness and swelling, and it also contains phospholipids, an important...

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 谭兴惠王军
Owner 四川恒星食品有限公司
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