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Preparation method of fermented instant red oil chili bean paste

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

Inactive Publication Date: 2017-01-04
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 method for preparing fermented instant red oil chili bean paste and belongs to the field of non-staple food processing. The preparation method of fermented ready-to-eat red oil chili bean paste uses high-quality salty bean paste, bright red Sipingtou chili from the north slope of Tianshan Mountain, and chickpea soybean meal as main raw materials. The processing method includes temperature-controlled fermentation, lactic acid bacteria inoculation, adding Aspergillus oryzae, secondary inoculation, and finished product processing. The prepared bean paste has a strong sauce aroma, spicy, slightly sweet and floral aroma, and is very palatable and nutritious to eat directly. Rich in vitamins, trace elements, amino acids and other ingredients. The color of the sauce body is natural deep red, in addition to seasoning, it also has a very good color matching function.

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 Patents(China)
IPC IPC(8): A23L11/00A23L27/60A23L11/50
CPCA23L5/43A23L33/00A23V2002/00A23L11/50A23V2200/044
Inventor 杨丰萍王强杨邦镛李小波李伟
Owner XINJIANG YUANYE FOOD