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

A production method and fermentation-type technology, applied in the field of seasoning food, can solve the problems of unsatisfactory effects of color, shape and taste, etc.

Inactive Publication Date: 2014-05-07
XINJIANG YUANYE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] Further description will be made below in conjunction with the embodiments.

[0012] Main ingredients: 250 kg of high-quality salty bean paste; 500 kg of Sipingtou red pepper produced on the northern slope of Tianshan Mountain, which is rich in natural capsanthin, which has a significant effect on flavor and color of bean paste; crushed chickpea meal 50 kg , Chickpeas are high-nutrition legumes with a protein content of up to 28%.

[0013] Take auxiliary material 1: 30 kg of fresh ginger, 30 kg of fresh garlic, 30 kg of fresh green onion, 14 kg of peppercorns, 5 kg of natural thirteen spice powder, 40 kg of salt, 30 kg of sugar, and 8 kg of Tianshan snow chrysanthemum. Tianshan Snow Chrysanthemum contains 18 kinds of amino acids and 15 kinds of trace elements. Rich in natural red pigment and special sweet and medicinal aroma, it can add color and flavor when used in bean paste. Soak with boiling water when using.

[0014] Accessory 2: 5 kg of mixed Aspergillus oryzae...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60A23L11/50
CPCA23L5/43A23L33/00A23V2002/00A23L11/50A23V2200/044
Inventor 杨丰萍杨邦镛李小波李伟
Owner XINJIANG YUANYE FOOD
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