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Production process, product and equipment of additive-free red oil thick broad-bean sauce

A technology of production equipment and production process, applied in the production process and equipment field of zero-added red oil bean paste, can solve the problems of inability to stir the bean paste, and achieve the effects of high degree of automation, outstanding appearance and delicious taste

Inactive Publication Date: 2021-07-09
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

[0006] Aiming at the deficiencies of the prior art and the needs of consumers, the invention provides a production process of zero-addition red oil bean paste, which is prepared by pure natural fermentation without addition, and at the same time designs a new equipment to solve the problem of processing red bean paste. The problem that the traditional mechanical stirring cannot fully stir the bean paste during drying and stirring. The present invention also provides a zero-additive red bean paste made by this process and equipment. It has outstanding appearance, delicious taste, healthy green, and long-lasting freshness

Method used

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  • Production process, product and equipment of additive-free red oil thick broad-bean sauce
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  • Production process, product and equipment of additive-free red oil thick broad-bean sauce

Examples

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Effect test

Embodiment 1

[0055] A kind of production technology of zero-added red oil bean paste, comprises the following steps:

[0056] 1) Material selection: use thin-skinned red peppers and broad beans as raw materials, screen out the defective products such as insect eyes and deterioration in the broad beans, peel them into broad bean valves, and select the defective products such as corruption and deterioration in the red peppers, and after the sorting is passed , broad bean watercress and red pepper are prepared for use according to the mass ratio of 4:5;

[0057] 2) Fermentation pretreatment of broad beans: scald broad bean flaps with water at 80-100°C for 40 seconds, then soak them in warm water at about 30°C for about 5 minutes. It is advisable not to drip water, and it is weighed based on the weight of broad bean splits before soaking koji essence, and 10% flour based on the weight of the broad bean split before soaking, after the koji essence and the flour are stirred and mixed evenly, t...

Embodiment 2

[0067] A kind of production technology of zero-added red oil bean paste, comprises the following steps:

[0068] 1) Material selection: use thin-skinned red peppers and broad beans as raw materials, screen out the defective products such as insect eyes and deterioration in the broad beans, peel them into broad bean valves, and select the defective products such as corruption and deterioration in the red peppers, and after the sorting is passed , broad bean watercress and red pepper are prepared for use according to the mass ratio of 1:1;

[0069] 2) Fermentation pretreatment of broad beans: scald broad bean flaps with water at 80-100°C for 35 seconds, then soak them in warm water at about 30°C for about 5 minutes. It is advisable not to drip water, and it is weighed based on the weight of broad bean splits before soaking koji essence, and 12% flour by weight before soaking the broad bean splits, after stirring the koji essence and the flour evenly, and then evenly mixing the...

Embodiment 3

[0077] A kind of production technology of zero-added red oil bean paste, comprises the following steps:

[0078] 1) Material selection: use thin-skinned red peppers and broad beans as raw materials, screen out the defective products such as insect eyes and deterioration in the broad beans, peel them into broad bean valves, and select the defective products such as corruption and deterioration in the red peppers, and after the sorting is passed , broad bean watercress and red pepper are prepared for use according to the mass ratio of 1:2;

[0079] 2) Fermentation pretreatment of broad beans: scald broad bean flaps with water at 80-100°C for 45 seconds, then soak them in warm water at about 30°C for about 5 minutes. It is advisable not to drip water, and it is weighed based on the weight of broad bean splits before soaking koji essence, and 8% flour by weight before soaking the broad bean splits, after stirring the koji essence and the flour evenly, and then evenly mixing them...

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Abstract

The invention provides a production process of additive-free red oil thick broad-bean sauce, and relates to a whole process of thick broad-bean sauce fermentation, preparation, packaging and the like. The invention further provides an additive-free red oil thick broad-bean sauce product and an improvement of equipment in production, namely an airing cylinder. According to the production process, pure natural fermentation production is adopted, the raw materials are fully fermented, the automation degree is high, no preservative is added into the product, the fresh-keeping period is further prolonged through disinfection and aseptic packaging, the normal-temperature fresh-keeping period of the obtained finished product can reach 12-15 months, the cold storage fresh-keeping period can reach 20 months, the finished product has no obvious taste and color change after expiration, and the product is a high-quality healthy food which is outstanding in appearance, delicious in taste, environment-friendly, green and lasting in preservation.

Description

technical field [0001] The invention relates to the technical field of bean paste, in particular to a production process of zero-addition red oil bean paste, products produced by the process, and equipment used in the process. Background technique [0002] Doubanjiang is a condiment, the main materials are broad beans, soybeans, etc., and the auxiliary materials are chili, sesame oil, salt, etc. The finished product of Doubanjiang is fermented reddish-brown seasoning, which is prepared in the production of Doubanjiang according to the different habits of consumers. Sesame oil, soybean oil, monosodium glutamate, chili and other raw materials increase the variety and aroma of bean paste, which is very popular among people. [0003] With the improvement of people's quality of life, the public has higher requirements for edible condiments, and hopes to obtain healthy and green food, especially because most of the places where bean paste is used are used to make dishes, and it is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/50A23L3/16A23L3/3472A01M29/34A23P30/00B01F13/08
CPCA23L3/16A23L3/3472A01M29/34A23P30/00A23V2002/00B01F33/453B01F2101/06A23V2200/10A23V2250/214A23V2250/208A23V2300/24A23V2250/21
Inventor 谭兴惠
Owner 四川恒星食品有限公司
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