Preparation method of delicious broad bean paste

A production method and technology of bean paste, applied in food preparation, application, food science, etc., can solve the problems of complicated production process of bean paste, unique smell of penicillium, insufficient sauce aroma, etc., and achieve good promotion significance, bright yellow color, The effect of sauce overflowing

Inactive Publication Date: 2013-11-13
XUZHOU DAFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many manufacturers of bean paste, most of which use soybean seeds as raw materials, and the production of broad bean bean paste is relatively small. At the same time, the existing bean paste 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. question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of preparation method of delicious broad bean bean paste is characterized in that comprising the following steps:

[0016] 1) Weigh 5000g of broad beans with full grains, soak them in clean water for 24 hours, peel off the seed coats of the broad beans that have swelled, drain and remove the water outside, put the broad beans with the seed coats removed in a pressure cooker, add water and ensure that the water is not over the broad beans 2cm, heat and cook for 17min, keep warm for 1 hour;

[0017] 2) Take out the cooked broad beans, drain the water outdoors, weigh them, and mix them with refined flour according to the mass ratio of 15:1, and mix evenly to ensure that the broad beans and watercress are covered with refined flour;

[0018] 3) Spread the broad beans and watercress after mixing evenly on a nylon bag, spread a thin layer, spread a layer of carnation on the watercress, remove the carnation after a week, and the broad bean bean petals are covered with g...

Embodiment 2

[0024] A kind of preparation method of delicious broad bean bean paste is characterized in that comprising the following steps:

[0025] 1) Weigh 6000g of broad beans with full grains, soak them in clean water for 24-36 hours, peel off the seed coats of the broad beans that have swelled, drain and remove the water outdoors, put the broad beans with the seed coats removed in a pressure cooker, add water and ensure that the water is gone Pass the broad beans 2cm, heat and cook for 15min-20min, keep warm for 1 hour;

[0026] 2) Take out the cooked broad beans, drain the water outdoors, weigh them, and mix them with refined flour according to the mass ratio of 15:1, and mix evenly to ensure that the broad beans and watercress are covered with refined flour;

[0027] 3) Spread the broad beans and watercress after mixing evenly on the nylon bag, spread a thin layer, spread a layer of chrysanthemum chrysanthemum on the watercress, remove the chrysanthemum chrysanthemum after a week, ...

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PUM

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Abstract

The invention discloses a preparation method of delicious broad bean paste. The preparation method is characterized by comprising the following steps: weighing a certain amount of broad beans with plump granules, peeling the broad beans after soaking, placing the broad beans after imbibition in a pressure cooker for cooking, evenly mixing refined flour with the cooked broad beans, covering artemisia plants for microbial fermentation, adding a corresponding amount of seasoning, and fermenting for a period of time to prepare the delicious broad bean paste. The broad bean paste prepared by the preparation method is easy in process, delicious in taste, overflowing in paste flavor, and yellow and bright in color and luster, almost without musty taste.

Description

technical field [0001] The invention relates to a method for preparing pickled food, in particular to a method for preparing delicious broad bean 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] At present, there are many manufacturers of bean paste, most of which use soybean seeds as raw materials, and the production of broad bean bean paste is relatively small. At the same time, the existing bean paste production process is complicated, the sauce is not enough, and it is accompanied by the unique s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 司红侠
Owner XUZHOU DAFENG FOOD
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