Method for producing Yibin bean sprout flavoring liquid (paste)

Abstract

The invention discloses a method for producing Yibin bean sprout flavoring liquid (paste), which is characterized by comprising the steps of: air-drying the harvested green vegetables; adding salt; evenly mixing; pickling in a jar to produce plenty of pickled liquid; concentrating the pickled liquid to a half to one fifth of the original volume, wherein ammoniacal nitrogen content in the concentrated liquid is not less than 0.4g / 100mL; transferring the concentrated liquid into a jacketed kettle; adding spices of star anise, kaempferia galangal, foeniculum vulgare and lithospermum with a mass ratio; heating and boiling out; filtering the boiled concentrated pickled liquid; and removing suspended matters and other impurities to obtain clear concentrated liquid. According to the invention, the Yibin Bean sprout flavoring liquid with special color, fragrance and taste of the Yibin Bean sprout is produced through processes of concentrating, filtering, mixing, sterilizing and filling by utilizing saliferous juice containing soluble nutrition constituents in the pickling process of the Yibin Bean sprout and the discharge of saliferous waste water in the Bean sprout manufacturing plant is greatly reduced. The Bean sprout flavor liquid has rich Bean sprout ferment flavor, delicious and mellow taste and is a good product for eating together with rice or bread and flavoring.

Description

technical field [0001] The invention relates to a production process for producing Yibin sprout seasoning liquid and seasoning sauce by using the clarified salt-containing pickling liquid exuded from green vegetables during the pickling process of Yibin sprouts in Sichuan Province as raw materials. The products have comfortable umami taste and strong The fermented flavor of the sprouts is tan or reddish brown, delicious and mellow, and it is a good product for accompaniment and seasoning. Background technique [0002] Yibin bean sprouts, also known as Xufu bean sprouts, are made from green vegetables, which are cut into shreds, dried in the sun, mixed with salt, and marinated in an altar. It is a typical representative of traditional pickled vegetables in my country and a specialty of Yibin. Together with Fuling pickled mustard, Nanchong winter vegetables and Neijiang kohlrabi, they are called the "Four Famous Dishes" in Sichuan. The production of Yibin sprouts has a long hi...

AI Technical Summary

Problems solved by technology

During the pickling process of sprouts, a large amount of water and nutrients seep out from shredded green vegetables, that is, the pickling solution, which is translucent light yellow and has the fermented flavor of sprouts. The current production is directly discharged, which has caused great harm to the environment. Large pollution, especially its high concentration of salt and organic matter, seriously affects the irrigation of surrounding farmland and land, restricts the development of sprout production plants, and is an urgent issue for major manufacturers