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...

Examples

Embodiment Construction

[0033] The concrete production process step of fermented bean curd of the present invention is:

[0034] (1) Production of composite fermented bacterial agent: composite fermented bacterial agent composed of Mucor sojae, Rhizopus oryzae and Soybean biological bacteria, the optimal ratio of its bacteria amount ratio is Mucor beanus: Rhizopus oryzae : Soybean bacteria = 1:1:1. Wherein, the method for cultivating the compound fermentation bacterial agent is as follows:

[0035] A. Plane training:

[0036] Medium: 50 grams of barley, 30-50 grams of water, 1 gram of glucose

[0037] Methods as below:

[0038] 1) add medium about 1 cm high to each plate;

[0039] 2) Sterilize each plate, and the sterilization formula is 30' / 121°C;

[0040] 3) After sterilizing, cool to normal temperature, then add 2-3 tablets of compound fermentation bacteria, shake evenly, put it in an incubator with a temperature of 30-35°C, and cultivate for 2-5 days.

[0041] B. Expand training:

[0042] ...

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...

Examples

Embodiment Construction

[0033] The concrete production process step of fermented bean curd of the present invention is:

[0034] (1) Production of composite fermented bacterial agent: composite fermented bacterial agent composed of Mucor sojae, Rhizopus oryzae and Soybean biological bacteria, the optimal ratio of its bacteria amount ratio is Mucor beanus: Rhizopus oryzae : Soybean bacteria = 1:1:1. Wherein, the method for cultivating the compound fermentation bacterial agent is as follows:

[0035] A. Plane training:

[0036] Medium: 50 grams of barley, 30-50 grams of water, 1 gram of glucose

[0037] Methods as below:

[0038] 1) add medium about 1 cm high to each plate;

[0039] 2) Sterilize each plate, and the sterilization formula is 30' / 121°C;

[0040] 3) After sterilizing, cool to normal temperature, then add 2-3 tablets of compound fermentation bacteria, shake evenly, put it in an incubator with a temperature of 30-35°C, and cultivate for 2-5 days.

[0041] B. Expand training:

[0042] ...