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 variety, soft flavor and rich taste
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Embodiment 1
[0024] (1) Pre-treatment of soybeans and red peppers and preparation of strains
[0025] Pre-treatment of soybeans: select northeast soybeans with large grains and no wrinkles, clean them and soak them in clean water for 4 to 16 hours. The soaking time is adjusted according to seasonal changes. White heart, placed between two fingers, it is easy to press into two pieces; then drain the soaked soybeans and steam them fully.
[0026] Pre-treatment of red peppers: Take fresh red peppers, chop them with a knife or use a soymilk machine to make a paste; fresh red peppers can also be replaced by dried red peppers, but they need to be soaked in water until the water content reaches 60%. Chopping the red pepper with a knife or making a paste with a soybean milk machine can fully release the nutrients in the red pepper, which is beneficial to the transformation of the nutrients in the subsequent product fermentation process.
[0027] Preparation of strains: Take 3.042 Aspergillus oryz...
Embodiment 2
[0039] (1) Pre-treatment of soybeans and red peppers and preparation of strains
[0040] Pre-treatment of soybeans: select northeast soybeans with large grains and no wrinkles, clean them and soak them in clean water for 4 to 16 hours. The soaking time is adjusted according to seasonal changes. White heart, placed between two fingers, it is easy to press into two pieces; then drain the soaked soybeans and steam them fully.
[0041] Pre-treatment of red peppers: Take fresh red peppers, chop them with a knife or use a soymilk machine to make a paste; fresh red peppers can also be replaced by dried red peppers, but they need to be soaked in water until the water content reaches 60%. Chopping the red pepper with a knife or making a paste with a soybean milk machine can fully release the nutrients in the red pepper, which is beneficial to the transformation of the nutrients in the subsequent product fermentation process.
[0042] Preparation of strains: Take 3.042 Aspergillus oryz...
Embodiment 3
[0052](1) Pre-treatment of soybeans and red peppers and preparation of strains
[0053] Pre-treatment of soybeans: select northeast soybeans with large grains and no wrinkles, clean them and soak them in clean water for 4 to 16 hours. The soaking time is adjusted according to seasonal changes. White heart, placed between two fingers, it is easy to press into two pieces; then drain the soaked soybeans and steam them fully.
[0054] Pre-treatment of red peppers: Take fresh red peppers, chop them with a knife or use a soybean milk machine to make a paste; fresh red peppers can also be replaced by dried red peppers, but they need to be soaked in water until the water content reaches 70%. Chopping the red pepper with a knife or making a paste with a soybean milk machine can fully release the nutrients in the red pepper, which is beneficial to the transformation of the nutrients in the subsequent product fermentation process.
[0055] Preparation of strains: Take 3.042 Aspergillus ...
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