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Broad bean paste and preparation method thereof

A manufacturing method and technology of broad bean, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of single variety and taste of broad bean paste

Inactive Publication Date: 2006-07-26
张显明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the technical problem to be solved by the present invention is to overcome the problem of single species and taste of broad bean paste in the prior art, provide a kind of broad bean paste with a taste different from the prior art, and then provide a series of broad bean paste with various varieties and better taste. Delicious Broad Bean Sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 100 catties of selected dried broad beans, soak them in water, add 40 catties of fried wheat noodles with yellow mold, ferment for about 6 days at a temperature of about 35°C and a relative humidity of about 80%, and then add cold boiled water for about 6 days. 25 catties and 30 catties of salt, and sun-dried sauce (also known as Tanghua sun-dried pond) for about 18 days to obtain Doubanmu sauce. Then add blending ingredients to the obtained bean paste. Based on the total weight of the finished broad bean paste, the blending ingredients include 6% brown sugar, 1% pepper, 2.5% dried and fresh red sea pepper, 1.5% white wine, 1% fried soybean noodles, 5% glutinous rice wine, 10% rapeseed oil, sesame oil 1% and 0.6% of kaempferia. In this way, the blended broad bean paste is prepared. After the finished product is packaged, it can be sterilized by conventional food radiation radiation, and the shelf life can be as long as 8 years.

Embodiment 2

[0020] Take 100 catties of selected dried broad beans, soak them in water, add 30 catties of modified yellow mold strains, ferment for about 3 days at a temperature of about 30°C and a relative humidity of about 80%, and then add about 25 catties of cold boiled water and salt 30 jin, sun-dried sauce (that is, pond-dried ponds) for about 18 days to make bean paste. Then add blending ingredients to the obtained bean paste. Based on the total weight of the finished broad bean paste, the blending ingredients include 6% brown sugar, 1% pepper, 2.5% dried and fresh red sea pepper, 1.5% white wine, 1% fried soybean noodles, 5% glutinous rice wine, 10% rapeseed oil, sesame oil 1% and aniseed (ie star anise) 0.6%. In this way, the blended broad bean paste is prepared. After the finished product is packaged, it can be sterilized by conventional food radiation radiation, and the shelf life can be as long as 8 years.

Embodiment 3

[0022] Make blending broad bean paste by embodiment 1 or 2. Before sterilization, based on the total weight of the final product, 3% of fried diced beef is added to obtain the beef-flavor broad bean paste of the present invention.

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PUM

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Abstract

The invention relates a broad bean paste, comprising bean cotyledon mother paste and burden. The bean cotyledon mother paste is made by solarizing the leavening which is made by fermenting the bean cotyledon with flavomycoin, and the burden comprises saccharose, peppertree, fresh chilli, white spirit, and soya bean flour, glutinous rice wine, cooking vegetable oil, aromatic oil and natural plant perfume. The broad bean paste contains the local flavor burden. The method comprising the following step: rinding the broad bean and soaking it with cool water, adding flavomycoin and mixing, at 28-45Deg.C and 50-90% relative humidity, carrying out aerobic fermentation for 15-25 days, adding common salt and solarizing, getting the bean cotyledon mother paste; adding the burden into the bean cotyledon mother paste and mixing them. The invention also contains the steps of adding local flavor burden.

Description

technical field [0001] The invention relates to a broad bean paste and a manufacturing method thereof. Specifically, the present invention relates to a broad bean paste for serving food or as a cooking seasoning and a manufacturing method thereof obtained by fermenting broad beans as a main raw material. Background technique [0002] The above-mentioned broad bean paste is commonly known as Douban, and the known Douban includes Ziyang Linjiang Temple Douban and Pixian Douban. Pixian Douban was founded by Chen Shouxin, a native of Pixian, in the Kangxi period of the Qing Dynasty, and it has been more than 300 years. It is said that its material ratio is: 44 catties of broad beans (ie broad beans), 105 catties of fresh peppers, 11 catties of flour, and 24 catties of table salt. It is produced by traditional process of fine brewing and fermentation at 40°C. The finished product can be obtained according to the above ratio. 135 catties. The finished product is reddish-brown in...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/20A23L27/60A23L11/00
Inventor 张显明
Owner 张显明
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