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Preparation method for preventing chili thick broad-bean sauce from swelling

A technology of bean paste and bean paste embryos, applied in food science, food ingredients, applications, etc., can solve the problems of product expansion, high production cost, long production cycle of chili bean paste, etc.

Pending Publication Date: 2021-09-10
CHONGQING ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the above-mentioned shortcomings of the prior art, the purpose of the present invention is to provide a preparation method for preventing capsicum bean paste from swelling, which is used to solve the problem of long production cycle of chili bean paste in the prior art, high proportion of production cost and product failure. Tank problem

Method used

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  • Preparation method for preventing chili thick broad-bean sauce from swelling
  • Preparation method for preventing chili thick broad-bean sauce from swelling
  • Preparation method for preventing chili thick broad-bean sauce from swelling

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment provides a method for preparing a can of anti-swelling capsicum bean paste. By mass, 15 parts of bean paste embryos, 25 parts of fresh pepper embryos, 60 parts of dried pepper embryos, nisin 0.08‰, sodium benzoate 0.18‰, sodium dehydroacetate 0.15‰, red yeast rice 0.05‰, xanthan gum 0.2‰. Among them, the salt concentration of bean paste embryos is 14%, the salt concentration of fresh pepper embryos is 14%, and the salt concentration of dried pepper embryos is 14%.

[0029] The processing method is as follows:

[0030] 1) Preparation of bean paste embryos. Microwave drying and sterilization of peeled watercress at 85°C for 15 minutes; soak in sterile water for 15 hours; add 0.2% Aspergillus oryzae: Aspergillus niger = 7:3, mix with 5% flour, ventilate and keep warm at 35°C for 72 hours; add after making koji 14% salt water was put into the pool, and the temperature was controlled to ferment at 42°C for 1 month.

[0031] 2) Processing of bright red pep...

Embodiment 2

[0041] This embodiment provides a method for preparing a can of anti-swelling capsicum bean paste. By mass, 20 parts of bean paste embryos, 30 parts of fresh pepper embryos, 50 parts of dried pepper embryos, nisin 0.14‰, sodium benzoate 0.12‰, sodium dehydroacetate 0.05‰, red yeast rice 0.2‰, xanthan gum 0.4‰. Among them, the salt concentration of bean paste embryos is 18%, the salt concentration of fresh pepper embryos is 18%, and the salt concentration of dried pepper embryos is 18%.

[0042] The processing method is as follows:

[0043] 1) Preparation of bean paste embryos. Microwave drying and sterilization of peeled watercress at 100°C for 15 minutes; soak in sterile water for 25 hours; add 0.4% Aspergillus oryzae: Aspergillus niger = 9:1, mix with 8% flour, ventilate and keep warm at 40°C for 48 hours; add after making koji Put 18% salt water into the pool, and ferment at 38°C for 3 months.

[0044] 2) Processing of bright red pepper embryos. Remove the thorns, moth...

Embodiment 3

[0053] This embodiment provides a method for preparing a can of anti-swelling capsicum bean paste. By mass, 18 parts of bean paste embryos, 28 parts of fresh pepper embryos, 54 parts of dried pepper embryos, nisin 0.10‰, sodium benzoate 0.18‰, sodium dehydroacetate 0.10‰, red yeast rice 0.10‰, xanthan gum 0.3‰. Among them, the salt concentration of bean paste embryos is 16%, the salt concentration of fresh pepper embryos is 16%, and the salt concentration of dried pepper embryos is 16%.

[0054] The processing method is as follows:

[0055] 1) Preparation of bean paste embryos. Microwave drying and sterilization of peeled watercress at 90°C for 12 minutes; infiltration with sterile water for 20 hours; adding 0.3% Aspergillus oryzae: Aspergillus niger = 8:2, mixing with 6% flour, ventilation and heat preservation at 38°C for 60 hours; after making koji, add 16% salt water is put into the pool, and the temperature is controlled to ferment at 40°C for 2 months.

[0056] 2) Pr...

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Abstract

The invention provides a preparation method for preventing chili thick broad-bean sauce from swelling. The preparation method for preventing the chili thick broad-bean sauce from swelling comprises the following steps of S1, preparing a thick broad-bean sauce blank, specifically, performing microwave drying and sterilization on peeled broad bean halves, soaking in sterile water, performing koji making, and performing fermentation; S2, preparing a fresh chili blank, specifically, performing chilli slaughtering, salting and fermenting; S3, preparing a dried chilli blank, specifically, performing microwave drying sterilization, crushing and salt mixing; and S4, preparing the chili thick broad-bean sauce, specifically, compounding the thick broad-bean sauce blank, the fresh chili blank, the dried chili blank and composite preservative, canning, performing oil sealing, sealing cans, and performing pasteurization. The preparation method for preventing the chili thick broad-bean sauce from swelling has the beneficial effects that a product prepared by utilizing the preparation method is strong in bean sauce fragrance, red, bright and moist in color and luster and strong in peppery taste, and the problem of pot swelling can be fully solved.

Description

technical field [0001] The invention relates to the technical field of food processing and manufacturing, in particular to a method for preparing a can of anti-swelling capsicum bean paste. Background technique [0002] Chili bean paste is the soul of Sichuan and Chongqing dishes, and it is one of the main condiments in life. It can be used to enhance the flavor of stir-fried dishes, roast meat, and fish, or directly accompany meals. With the progress of society and the improvement of consumption level, the demand is increasing and the quality requirements are getting higher and higher. The processing of traditional chilli bean paste is made by mixing bean paste and fresh pepper embryos in the sun, and the time is about 1 year. For example, it takes 3-6 months to make bean paste and fresh pepper embryos are salted and mature for 3-6 months. After mixing, dry it for 3-6 months, otherwise the product is prone to poor quality and can problems. The production cost of bean past...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L11/50
CPCA23L27/60A23L11/50A23V2002/00A23V2250/5086
Inventor 曾顺德高伦江尹旭敏刁源曾小峰商桑
Owner CHONGQING ACAD OF AGRI SCI
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