Preparation method for tasty soybean paste

Abstract

The invention discloses a preparation method for tasty soybean paste. The preparation method comprises the following steps of 1) weighing soybean seeds, immersing the soybean seeds for 4 hours, putting the imbibant soybean seeds in a pressure cooker, adding water in the pressure cooker, heating and steaming, and keeping a temperature for 1 hour; 2) fishing out the soybean seeds, mixing the soybean seeds with flour so as to coat all the soybean seeds; 3) spreading the soybean seeds coated by the flour on a nylon bag, laying a artemisia plant layer on an upper layer, and moving the artemisia plants after one week; 4) putting mouldy soybeans in a large container and adding 2,500 g of red pepper, 2,500 g of peeled watermelon, 100 g of bunge pricklyash leaves, 100 g of scallion, 50 g of shredded ginger, 20 g of thirteen spices and 1,500 g of salt; 5) mixing the condiments added in the step 4) with the soybeans uniformly, loading the mixture in a porcelain jar, sealing the porcelain jar with a polyethylene film, exposing the porcelain jar under an outdoor blazing sun for eight hours every day; and 6) obtaining the soybean paste after 15-20 days. The preparation method is simple in operations and can obtain the tasty soybean paste easily.

Description

technical field [0001] The invention relates to a method for preparing pickled food, in particular to a method for preparing delicious bean paste. Background technique [0002] Doubanjiang has always been one of the favorite foods of our people. Doubanjiang is mainly made of bean seeds through microbial fermentation, which effectively decomposes some inhibitory nutritional factors in broad beans, and produces a variety of flavors and sauces. Fragrant small molecules, broad beans are degraded by microorganisms, the nutrients in them are more easily digested and absorbed by people, and the content of vitamins has also been improved to a certain extent. [0003] There are many manufacturers producing bean paste now, the production process is complicated, the sauce is not enough, and it is accompanied by the unique smell of penicillium, and the taste is not good. Contents of the invention [0004] In order to overcome the deficiencies in the prior art above, the present inven...

AI Technical Summary

Problems solved by technology

[0003] Now there are many manufacturers of bean paste, the production process is complicated, the sauce is not enough, and it is accompanied by the unique smell of penicillium, and the taste is not good.