Anaerobic fermentation type thick broad-bean sauce and processing method thereof

Abstract

The invention discloses an anaerobic fermentation type thick broad-bean sauce and a processing method thereof. The processing method comprises the following steps: washing husked broad bean clean, and putting in clean water, socking at normal temperature until the periphery of the bean turns soft; when the core of the bean turns white, adding into a yeast room for mustiness, stopping the mustiness until the whole body of the broad bean grows with kelly spore; drying the mildewed broad bean until the moisture is lower than 14% to obtain the dry broad bean yeast; taking the dry broad yeast, adding burdening and cooling water at ration, stirring evenly, and sealing; and fermenting at the normal temperature to obtain the thick broad-bean sauce. The product of the invention has complete shape,unique flavor, safe edibility, short production cycle, long quality guarantee period and is suitable for industrialization production.

Description

Technical field: [0001] The invention relates to the field of food, in particular to an anaerobic fermented soy bean paste and a processing method thereof. Background technique: [0002] Traditional bean paste is a traditional specialty in Sichuan and Chongqing. Because of its delicious taste, it is widely used as a food seasoning. This product is a delicious seasoning made by using broad beans as raw materials for natural koji making, supplemented with chili, salt and other auxiliary materials, mixed well, exposed to the sun and night under natural conditions, and fermented for a long time. Because of its unique flavor, it is deeply loved by consumers and has a great market demand. However, traditional bean paste is made by natural koji making and high-salt, aerobic, and natural fermentation processes. Therefore, there are still many problems in production, quality and safety: [0003] First, the production cycle is long: the traditional craft is to mold the broad beans u...

AI Technical Summary

Problems solved by technology

However, traditional bean paste is made by natural koji making and high-salt, aerobic, and natural fermentation processes. Therefore, there are still many problems in production, quality and safety:

Due to the high salt content during fermentation, the reproduction and activities of many microorganisms involved in fermentation are inhibited, making the production cycle as long as 1 year or even 1 and a half years, so the equipment takes up a lot and the site takes up a lot

[0004] The second is labor-intensive: during the fermentation time of 1 to 1 and a half years, it is necessary to manually turn the sauce body day and night

[0005] The third is that it is not suitable for large-scale production: due to the long production cycle, large equipment and space occupation, etc., it is difficult to expand the production scale

[0006] Fourth, the salt content of the product is too high: the salt content in traditional bean paste products is as high as 20%, and the product cannot be eaten as a ready-to-eat food, but can only be used as a seasoning, which limits the scope of use of the product

[0007] Fifth, product quality is difficult to control: long-term fermentation under natural conditions makes it difficult to control product quality through fermentation conditions

[0008] Sixth, the shape of the product is incomplete: since the broad beans used for koji making are all steamed and stirred repeatedly during the fermentation period, the products are basically in the shape of sauce, and the shape of the product is incomplete, so that it cannot be processed into granular instant sauce Douban food

[0009] Seventh, food safety cannot be guaranteed: due to the long-term aerobic fermentation process, carcinogens-aflatoxin are likely to be produced in the product