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

Inactive Publication Date: 2012-12-26
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But a single Doubanjiang cannot meet people's demand for various condiments. In order to increase the varieties of Doubanjiang, this research explores a quick brewing process of spicy Doubanjiang based on the brewing of Doubanjiang and combined with the actual life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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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 are treated 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 be subjected 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, antiseptic or 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 a very important role in the dietary life and health of Asians. Doubanjiang can not only provide rich protein, fat and carbohydrates and other nutrients, but also contains a variety of biologically active substances, such as isoflavones, polyphenols, saponins, melanoidins and other compounds, which have the functions of inhibiting cholesterol, anti-tumor, reducing Blood pressure, remove radioactive substances, prevent gastric ulcer, anti-oxidation, etc. But a single Doubanjiang cannot meet people's demand for various condiments. In order to increase the varieties of Doubanjiang, this research explores a quick brewing process of spicy Doubanjiang based on the brewing of Doubanjiang and combine...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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