Post maturation method for Sichuan thick broad-bean sauce

A technology of bean paste and bean paste, applied in application, food preparation, food science, etc., can solve the problems of long production cycle, high labor intensity, strong seasonality of production, etc., and achieve increased production efficiency, reduced labor intensity, and improved sanitary conditions Effect

Active Publication Date: 2012-05-02
FUSHUN DUFENGXUAN FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional production of bean paste is labor-intensive, long production cycle, low production efficiency, large floor area, poor sanitary conditions, and strong production seasonality
And capital occupation is more, the manufacturing cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Ingredients: First mix 100kg of watercress and 700kg of chili sauce, and put them into the heat preservation tank.

[0016] (2) Cooking after keeping warm: raise the temperature to 65°C and keep warm for 3 days; stir and stir at intervals in the middle, keep the rhythm when turning, not too violent, and try to protect the integrity of the watercress.

[0017] (3) Cooling: Cool the product to below 40°C for packaging.

Embodiment 2

[0019] (1) Ingredients: First mix 100kg of watercress, 900kg of chili sauce, and 9kg of semi-reacted spices, and put them into the heat preservation tank.

[0020] (2) Cooking after keeping warm: raise the temperature to 65°C and keep warm for 3 days; stir and stir at intervals in the middle, keep the rhythm when turning, not too violent, and try to protect the integrity of the watercress.

[0021] (3) Cooling: Cool the product to below 40°C for packaging.

Embodiment 3

[0023] (1) Ingredients: First mix 100kg of watercress, 300kg of chili sauce, 50kg of water, and 1.2kg of semi-reacted spices, and put them into the heat preservation tank.

[0024] (2) Cooking after keeping warm: heat up to 58°C and keep warm for 4 days; stir and stir at intervals in the middle, keep the rhythm when turning, not too violent, and try to protect the integrity of the watercress.

[0025] (3) Cooling: Cool the product to below 40°C for packaging.

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PUM

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Abstract

The invention discloses an after-ripening method for Sichuan broad bean paste. The after-ripening method comprises the following steps: firstly, broad bean sauce and chili sauce after fermentation are prepared by the well-known method, and the compositions by weight portion of the materials are 100 portions of the broad bean sauce, 200 to 900 portions of the chili sauce and 0 to 120 portions of water; secondly, the materials are uniformly mixed and thrown into a heat-insulating tank; thirdly, the temperature is raised to 60+-5 DEG C for heat insulation for 3 to 4 days; and fourthly, the product is cooled to below 40 DEG C and packaged. The after-ripening method greatly accelerates the after-ripening process of the broad bean paste and improves the production efficiency during the prior after-ripening stage (paste fermentation) by 15 to 20 times; the product has superior color, fragrance and taste, is more fragrant after fried, and has not poor bitterness of the prior product; the labor strength is greatly reduced, and the sanitary conditions are greatly improved; and mechanized large-scale operation can be performed.

Description

(1) Technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of bean paste. (2) Background technology [0002] The current post-ripening of Sichuan bean paste is generally through the drying process. The general process is as follows: add the fermented broad beans to the marinated and broken peppers, add an appropriate amount of water to mix, and dry them in the sauce tank. During the drying process, it should be turned frequently, and it should be covered in rainy days to prevent it from raining. Generally, it takes 50-60 days or even longer from drying to maturity. [0003] The traditional production of bean paste is labor-intensive, long production cycle, low production efficiency, large floor area, poor sanitary conditions, and strong seasonality of production. And capital occupation is more, and manufacturing cost is high. (3) Contents of the invention [0004] The purpose of the inven...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/221A23L27/60A23L27/10
Inventor 赵君哲
Owner FUSHUN DUFENGXUAN FOOD
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