Fermented spicy thick broad-bean sauce, preparation method thereof and hotpot condiment prepared from fermented spicy thick broad-bean sauce

Abstract

The invention discloses a fermented spicy thick broad-bean sauce, a preparation method thereof and a hotpot condiment prepared from the fermented spicy thick broad-bean sauce. The preparation method comprises the following steps: (1) cooking broad beans for 30-60 seconds, performing cooling to 38-40 DEG C, adding wheat flour and strains, performing uniform mixing, performing culturing for 6 days, and then adding salt and water for continuous culture; (2) crushing and sieving fresh chilies, then adding salt for pickling, then adding a product obtained in the step (1), dry chilies and water, and performing tedding for 6-12 months to obtain a chilli sauce; and (3) crushing dried chilli, adding the chilli sauce prepared in the step (2), then adding fermented soya beans, soybean seeds, table salt and water, performing mixing and stirring, then adding spices, and performing stirring for 5-20 days so as to obtain the fermented spicy thick broad-bean sauce. According to the present invention, the spicy bean halves are prepared through the three-stage fermentation method, and the prepared spicy bean halves have good flavor and good taste, so that the flavor and the taste of the subsequent fermentation hotpot condiment can be further improved so as to achieve the wide and high acceptance.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fermented spicy bean paste, a preparation method thereof, and a prepared hot pot base material. Background technique [0002] Fermentation is a kind of food processed and manufactured by people using beneficial microorganisms, and fermented food has a unique flavor. Fermented food has become an important branch of the food industry. In a broad sense, any food made by the action of microorganisms can be called fermented food. Functional fermented food is mainly produced by high-tech biotechnology (including fermentation method, enzyme method) with certain physiologically active substances to produce food that can regulate the physiological functions of the body. Fermented food can form some specific nutritional factors due to the participation of microorganisms in the food processing process. However, fermented products use a single product of condiments such as kimch...

AI Technical Summary

Problems solved by technology

However, fermented products use single condiments such as kimchi, soy sauce, vinegar, and tempeh, without diversification and application promotion of hot pot bases

[0003] The hot pot bottom material originated in Sichuan and Chongqing, and is famous in the streets and alleys. It is mainly produced and processed based on oil and agricultural by-products. In recent years, due to changes in consumption levels and industrial cognition, the previous manual production has been changed to factory production; The quality of the hot pot flavor has changed; while quantitative production, the substance of all basic raw materials has been developed, and the flavor fusion has lost a lot; the oil color is cloudy during the application process, so it cannot meet the requirements of the hot pot base material