Quick brewing process for spicy broad bean paste

A technology of speed and craftsmanship of spicy bean paste, applied in the fields of application, food preparation, food science, etc., to achieve the effect of rich taste, rich variety and soft flavor

Inactive Publication Date: 2012-05-02
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a single bean paste can not meet people's demand for various condiments. In order to increase the varieties of bean paste,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1

[0024] (1) Pretreatment of soybean and red pepper and preparation of strain

[0025] Pre-treatment of soybeans: select the Northeast soybeans with large and plump grains and no wrinkles, wash them and soak them in clean water for 4-16 hours. The soaking time is adjusted according to the seasonal changes. The white heart is placed between your fingers and it is easy to press into two petals; then the soaked soybeans are drained and fully steamed. The steaming standard is that the beans are crisp and soft, and the whole grain is not rotten.

[0026] Pre-treatment of red pepper: Take fresh red pepper, chop it with a knife or make a paste with a soymilk machine; fresh red pepper can also be replaced by dried red pepper, but it needs to be soaked in water to reach 60% water content. Chopping the red pepper with a knife or making a paste with a soymilk machine can fully release the nutrients in the red pepper, which is beneficial to the conversion of nutrients in the su...

Example Embodiment

[0039] Example 2

[0040] (1) Pretreatment of soybean and red pepper and preparation of strain

[0041] Pre-treatment of soybeans: select the Northeast soybeans with large and plump grains and no wrinkles, wash them and soak them in clean water for 4-16 hours. The soaking time is adjusted according to the seasonal changes. Place the white heart between your fingers and make it easy to press into two petals; then drain the soaked soybeans and fully steam them. The standard for steaming is that the beans are crisp and soft, and the whole grain is not rotten.

[0042] Pre-treatment of red pepper: Take fresh red pepper, chop it with a knife or make a paste with a soymilk machine; fresh red pepper can also be replaced by dried red pepper, but it needs to be soaked in water to reach 60% water content. Chopping the red pepper with a knife or making a paste with a soymilk machine can fully release the nutrients in the red pepper, which is beneficial to the conversion of nutrients in the sub...

Example Embodiment

[0052] Example 3

[0053] (1) Pretreatment of soybean and red pepper and preparation of strain

[0054] Pre-treatment of soybeans: select the Northeast soybeans with large and plump grains and no wrinkles, wash them and soak them in clean water for 4-16 hours. The soaking time is adjusted according to the seasonal changes. Place the white heart between your fingers and make it easy to press into two petals; then drain the soaked soybeans and fully steam them. The standard for steaming is that the beans are crisp and soft, and the whole grain is not rotten.

[0055] Pre-treatment of red pepper: take fresh red pepper, chop it with a knife or make a paste with a soymilk machine; fresh red pepper can also be replaced by dried red pepper, but it needs to be soaked in water to a water content of 70%. Chopping the red pepper with a knife or making a paste with a soymilk machine can fully release the nutrients in the red pepper, which is beneficial to the conversion of nutrients in the subs...

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PUM

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Abstract

The invention relates to a quick brewing process for spicy broad bean paste. The process comprises the followings steps of: pretreating soybeans and hot peppers, and preparing a strain; performing solid fermentation on soybeans; mixing raw materials and fermenting; and performing splitting charging and microwave sterilization on the product. In the invention, the raw materials and the product aretreated with a microbial fermenting technology and a microwave sterilizing technology. Due to the adoption of the microbial fermenting technology, the nutrients in the production raw materials can besubjected to bioconversion under the action of microorganisms, and the product is endowed with unique sauce flavor and plenty of bioactive ingredients such as flavones, polyphenols, saponins, melanoidines and the like, has strong sauce flavor, is spicy and delicious, and has the health-care effects of restraining cholesterol, resisting tumors, reducing blood pressure, removing radioactive substances, preventing gastric ulcer, resisting oxidation, and the like. The product has the advantages of plenty types of raw materials used for preparing the product, no addition of any pigment, antisepticor flavoring agent, contribution to the health of human bodies, and is a purely natural seasoning.

Description

technical field [0001] The invention relates to a processing technology of bean paste, in particular to a fast brewing process of spicy bean paste. Background technique [0002] The production of bean paste originated in my country and has a history of thousands of years. It has played an important role in the dietary life and health of Asians. Soybean paste can not only provide rich nutrients such as protein, fat and carbohydrates, but also contain a variety of biologically active substances, such as isoflavones, polyphenols, saponins, melanoidins and other compounds, which have the functions of inhibiting cholesterol, anti-tumor, Lowering blood pressure, eliminating radioactive substances, preventing gastric ulcer, anti-oxidation, etc. However, a single bean paste can not meet people's demand for various condiments. In order to increase the varieties of bean paste, this research explores a spicy bean paste based on the brewing of bean paste and combined with the actual li...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 秦翠丽王大红原江锋李松彪马丽苹王海周张永柱丁广歌朱宇博游鹏鹏叶现丰
Owner HENAN UNIV OF SCI & TECH
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