Making method of fermentation-type ready-to-eat red oil chili thick broad-bean sauce

Abstract

The invention discloses a making method of fermentation-type ready-to-eat red oil chili thick broad-bean sauce, and belongs to the field of non-staple food processing. The making method of the fermentation-type ready-to-eat red oil chili thick broad-bean sauce takes high-quality salty thick broad-bean sauce, bright red four-flat head chilis produced at the north slope of Tianshan mountain and chick pea meal as main raw materials. The processing method comprises the following steps: carrying out temperature control fermentation, inoculating lactic acid bacteria, adding aspergillus oryzae, inoculating for a second time, processing the finished product and the like. The prepared fermentation-type ready-to-eat red oil chili thick broad-bean sauce is rich in sauce flavor, spicy in mouthfeel and slightly sweet, has flower fragrance, can be directly eaten, and is very palatable and rich in nutrition. The fermentation-type ready-to-eat red oil chili thick broad-bean sauce is rich in components such as vitamins, trace elements and amino acid. The sauce body has natural deep red color, and has very good color modulation function besides seasoning.

Description

technical field [0001] The invention belongs to seasoning food, in particular to a process for making bean paste. Background technique [0002] Doubanjiang is a commonly used seasoning in condiments. Its raw material is a sauce made from broad beans, salt, flour and other raw materials. Its form is a liquid paste containing watercress. On this basis, some bean pastes add chili or other raw materials to increase different taste effects. However, no matter in terms of dish seasoning or direct consumption, the effect of its color, shape and taste is still not ideal, and there should be alternative products with better mouthfeel, hygiene and safety, and convenience for consumption. Contents of the invention [0003] The object of the present invention is to provide a method for making fermented instant red oil chili bean paste. The bean paste produced according to this method is in the state of minced bean paste, does not contain bean paste particles, has a good taste and can...

AI Technical Summary

Problems solved by technology

However, no matter in terms of dish seasoning or direct consumption, the effects of color, shape and taste are still not ideal. There should be alternative products with better taste, hygiene and safety, and convenience for consumption.