Thick broad-bean sauce and energy-saving making method thereof

A technology of bean paste and mildew, which is applied in food preparation, food science, application, etc., can solve the problems of hindering the economic benefits of enterprises, occupying the fermentation tank of soy sauce grains, and unfavorable technological innovation, so as to reduce the investment in fixed assets and reduce the operation of enterprises cost, and the effect of reducing facility occupancy

Inactive Publication Date: 2014-01-08
重庆天厨天雁食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although compared with the traditional fermentation process of bean paste at room temperature, the water bath insulation fermentation method and heating fermentation method speed up the fermentation speed and shorten the fermentation cycle, but they need to invest a lot o

Method used

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  • Thick broad-bean sauce and energy-saving making method thereof
  • Thick broad-bean sauce and energy-saving making method thereof
  • Thick broad-bean sauce and energy-saving making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045]Pour 75kg of dry white petals into the soaking pot from the feeding hole, and start the rotating soaking pot, add 60kg of water heated to boiling into the rotating pot for mixing, add water while rotating, and continue rotating and soaking after the water is added After 10 minutes, quickly inject cold water to cool down to 40°C, drain the water and "sweat away", open the lid in time, add 225g of 3811 Aspergillus oryzae seed koji, seal the cover, start the rotation of the foam tank, fully mix the seed koji and wet petals, and open Cover and put the material into the koji room through the conveyor belt; control the temperature of the product at 32°C, enter the koji for about 20 hours, and perform the first turn over, about 10 hours after the first turn, perform the second turn over, After turning the koji for the second time, control the temperature of the product at 28°C, keep the temperature of the product for 40 hours and then release the koji, and wash the molded petals...

Embodiment 2

[0047] Pour 80kg of dry white petals into the foam tank from the feeding hole, start the rotary foam tank, add 60-65kg of water heated to boiling into the rotary pot for mixing, add water while rotating, and continue to Rotate and soak for 15 minutes, quickly inject cold water to cool down to 40°C, drain the water and "sweat away", open the lid in time and add 320g of Aspergillus oryzae seed koji, then seal the cover, start the foam tank to rotate, fully mix the seed koji and wet petals, Open the cover and discharge the material and send the koji material into the koji making room through the conveyor belt; control the temperature of the product at 34°C, enter the koji for 20 hours, and perform the first turning over, 10 hours after the first turning, perform the second turning over, and the second turning over After turning the koji twice, set the temperature of the control product to 30°C, keep the temperature of the product for 40 hours and then release the koji, and wash th...

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Abstract

The invention belongs to the technical field of food ferment, in particular to thick broad-bean sauce and an energy-saving making method thereof. The making method mainly comprises the following steps: mildewed beans are obtained after white dry beans go through the procedure of washing, hot water soaking, draining, inoculating and starter propagation; the mildewed beans are directly washed in water; salt water, white wine, chili fermented grains and soybean paste are added in the mildewed beans to form cooked beans; the mixture are directly moved to a sunning ground for exposure drying and fermenting. The making method of the thick broad-bean sauce omits the heat-preserving fermenting procedure of salted white beans in the traditional technology, saves a large amount of manpower, a large number of material resources and a large number of financial resources, can be used for scale production easily, shortens a production cycle, improves economic benefits of enterprises, and meets the requirements of development of market economy. Moreover, the quality of obtained products is good.

Description

technical field [0001] The invention belongs to the field of food fermentation technology, and in particular relates to a bean paste and an energy-saving brewing method thereof. Background technique [0002] The traditional hand-made process of bean paste is to soak the broad bean paste with water to a certain water content, wash, cook under normal pressure or under pressure, then take it out of the pan to cool, inoculate, make koji, and add salt water to make bean paste. This process requires at least 4 months, then transferred to outdoor fermentation for 3 months, and then mixed with pepper for 3 months to obtain mature bean paste, which takes about 10 months or more. [0003] With the introduction of mechanical facilities and equipment and the improvement of technology, the process of making soybean paste fermented grains adopts heat preservation or heating fermentation. Generally, the product temperature is kept at 45°C for 10 days of fermentation, and after supplementin...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
CPCA23L11/50
Inventor 谢刚中徐乙文张志明李红
Owner 重庆天厨天雁食品有限责任公司
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