Novel and mature technology for quickly producing bean paste

Abstract

The invention aims to provide a novel and mature technology for quickly producing bean paste, capable of improving taste and nutrients of a bean paste product, as well as greatly shortening the production period. In the invention, a composite zymocyte agent consisting of bean hair mould, rice bean rhizopus and industrially biological bacteria of bean in the bacteria quantity ratio of 1: 1: 1 is used for producing the bean paste, the quality of the bean paste is improved obviously; the produced broad bean paste is savoury, with strong vinegar flavor, distinct freshness and moderate saline taste and can greatly improve the taste and the nutrients, reduce the energy consumption and significantly reduce the production cost.

Description

technical field [0001] The invention relates to a condiment for food, in particular to a new process for rapid ripening of watercress. technical background [0002] Douban is a semi-fluid viscous or semi-solid condiment that maintains the original shape of broad beans or soybeans, which is fermented and brewed from broad beans or soybeans. Douban originated in Sichuan folk, and developed from family production to industrial production. It has a history of more than 200 years. With the development of transportation, the technology of making Douban has also spread, and it is also produced in various provinces and cities along the Yangtze River. [0003] At present, there are two main types of watercress production technology in my country. One is to produce by natural fermentation. There are two common methods: 1. The way of home production: using broad beans, soybeans, and flour as raw materials, using natural fermentation to make soybeans koji, add salt water in an outdoor t...

AI Technical Summary

Problems solved by technology

The above two kinds of watercress are produced by natural fermentation. Due to the limitation of the production season, the raw material utilization rate is low, the hygiene index is not easy to control, the labor intensity is high, the production cost is high, the product quality is unstable, and the fermentation cycle is long, generally as long as 6-12 days. months, or even more than a year, which not only occupies the production space, but also occupies a large amount of funds, resulting in difficulties in capital operation and directly affecting the social and economic benefits of the enterprise.

[0004] The other is the fast brewing process, which has the advantages of short fermentation cycle, high yield and stable quality, but poor flavor, which greatly limits its industrial development