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Sun-dried and night-dew production process of bean paste

A production process, the technology of bean paste, is applied in the field of food processing to achieve the effect of long aftertaste, thick body and promoting the production of pigment

Active Publication Date: 2016-04-27
CHUXIONG YUNQUAN SAUCE & PICKLE +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Along with the continuous development of society, the similar products on the market can not satisfy people's demand gradually, especially have formed a kind of unique demand to the local flavor of bean paste, therefore, develop a kind of flavor that can satisfy people to bean paste The bean paste production process of the demand is very necessary

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 800Kg of broad beans and 500Kg of wheat are respectively screened, graded, stone-removed, fried and shelled, and the heterochromatic grains in the watercress are removed by a photoelectric color sorter, and the wheat is crushed and sieved for later use; the broad beans are added with a solid-liquid volume ratio of 2 Soak in ~8 times the water for 1 hour, drain the water and mix with wheat flour, at a temperature of 28~37°C and a difference of dry humidity of 1~2°C, cultivate koji for 68~93 hours, then add 15° of 2 times the volume ratio of solid to liquid Be' salt water was mixed into moromi, which was placed in an open-air sauce pool, and the target product was obtained after 90 days of fermentation in the hot summer sun and night dew; the test results of the target product were:

[0028] Sensory indicators: reddish brown or tan, with sauce and ester aroma; delicious, moderately salty.

[0029] The physical and chemical indicators are as follows:

[0030] Amino acid n...

Embodiment 2

[0034] 1200Kg of broad beans and 300Kg of wheat were screened, graded, stone-removed, roasted and shelled, and the heterochromatic grains in the watercress were removed by a photoelectric color sorter, and the wheat was crushed and sieved for later use; the broad beans were added with a solid-liquid volume ratio of 2 Soak in ~8 times the water for 1.5 hours, drain the water and mix with wheat flour. At a temperature of 28~37°C and a difference of dry humidity of 1~2°C, culture koji for 68~93 hours, and then add 17 °Be'salt water was mixed into sauce fermented grains, placed in an open-air sauce pond, and fermented in the hot sun and night dew for 90 days to obtain the target product; the test results of the target product were:

[0035] Sensory indicators: reddish brown or tan, with sauce and ester aroma; delicious, moderately salty.

[0036] The physical and chemical indicators are as follows:

[0037] Amino acid nitrogen: 0.5% (enterprise standard index ≥ 0.5%)

[0038] Sa...

Embodiment 3

[0041] 900Kg of broad beans and 300Kg of wheat were screened, graded, stone-removed, fried and shelled, and the heterochromatic grains in the watercress were removed by photoelectric color sorter, and the wheat was crushed and sieved for later use; the broad beans were added with a solid-liquid volume ratio of 2 Soak in ~8 times the water for 2 hours, drain the water and mix with wheat flour, at a temperature of 28~37°C and a difference of 1~2°C in dry humidity, cultivate koji for 68~93 hours, then add 2.5 times the volume ratio of solid to liquid at 17° Be' salt water was mixed into sauce fermented grains, put into the open-air sauce pond, and fermented for 120 days in the hot sun and night dew to obtain the target substance; the detection results of the target substance were:

[0042] Sensory indicators: reddish brown or tan, with sauce and ester aroma; delicious, moderately salty.

[0043] The physical and chemical indicators are as follows:

[0044] Amino acid nitrogen: 0...

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PUM

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Abstract

The invention discloses a weather exposure production process of broad bean paste. The process comprises pretreatment, fermentation and posttreatment. The process specifically comprises the following steps: respectively carrying out screening, grading and removing stone on broad beans and wheat, frying and shelling, removing different color kernels, and grinding and screening the wheat for later use; soaking the broad beans, mixing with the wheat meal and making koji; adding saline water for mixing, arranging the mixture in an outdoor sauce pool, and performing dog-days hot summer weather exposure fermentation to obtain a target product; and packaging, sterilizing, warehousing and preserving the target product. Fast hydrolysis of protease and amylase in the koji is accelerated to generate amino acids and sugar through heat energy of the sun, so that unique sauce and flavor are produced, generation of pigments of the broad bean paste can be promoted, the broad bean paste is red brown due to fermentation within about three months, is oily, glossy, delicious in taste, molten in bean halves, moderate in viscosity and strong in form and does not mildew, the broad bean paste disclosed by the invention is unique in flavor, rich in taste and long in quality guarantee period, and the normal-temperature aftertaste preservation time can be over 36 months.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production process of bean paste with sun-dried night dew. Background technique [0002] Doubanjiang is a commonly used seasoning in condiments. Its raw materials are sauce made from broad beans, salt, pepper and other raw materials. Produced in Shandong, Henan, Sichuan, Chongqing, Hebei, Jiangsu, Shanxi, Shaanxi, Anhui, Zhejiang. Delicious, the main raw material is broad beans. Broad bean is also known as Hudou bean, Buddha bean, and Luo Han bean. Broad bean contains important components such as calcium, zinc, manganese, and phospholipids that regulate the brain and nervous tissue. It has a brain-building effect that enhances memory. Broad bean is an annual or perennial herbaceous plant belonging to the legume family. It is one of the most important edible beans among legumes and vegetables. It can be used for stir-frying and cold dressing, and can also ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/24A23L27/21
CPCA23L11/50
Inventor 左宗炽
Owner CHUXIONG YUNQUAN SAUCE & PICKLE
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