A kind of drying method of bean noodle paste

Abstract

The invention discloses a method for sun-drying bean paste, which comprises the following steps: (1) koji making: mixing soybeans, flour and fermentation bacteria according to the mass ratio of 6-2:4-1:0.06-0.02 to obtain koji Huang; (2) Low-salt fermentation: put the Quhuang into the sun-drying pond, add salt water with a concentration of 10-15°Bé, the mass-volume ratio between Quhuang and salt water is 1:0.5-1.0, and mix it into a sauce unstrained spirits , covered with a sun panel, and fermented for one month; (3) High-salt fermentation: Add brine with a concentration of 18-25°Bé to the low-salt fermented sauce grains, and the mass-volume ratio between Quhuang and brine is 1: 0.5‑0.8, mixed evenly, and fermented for more than 2 months; (4) post-ripening: post-ripening and fermenting the sauce grains fermented with high salt to obtain soybean paste. The bean noodle sauce prepared by the invention has a brownish-red color, mellow sauce flavor, salty-sweet palatability, and the flavor, color and mouthfeel of sauce products prepared by using the soybean paste are greatly improved.

Description

technical field [0001] The invention relates to a method for preparing soybean paste, in particular to a method for drying soybean paste. Background technique [0002] People in the south of our country like soybean paste, while people in the north like sweet noodle sauce. Both sauces are obtained by traditional crafts, koji drying or heat preservation and fermentation. Due to regional differences, the production process of soybean paste can be roughly divided into three types: high-salt dilute fermentation, low-salt solid-state fermentation and solid-dilute fermentation. In the south, the high-salt dilute fermentation process is mostly used. This process mainly uses soybeans as the main material, adding about 10% flour and 0.3% bacteria to make koji, and using about twice the dry material 18-20°Bé when drying. During the drying process, the sauce is turned every 3-5 days, and the fermentation time is about 2-3 months. The color of the obtained soybean paste is brownish re...

AI Technical Summary

Problems solved by technology

The color of the obtained soybean paste is brownish red. The soybeans are in the form of whole grains or watercress. Fragrance weakened

The sweet noodle sauce uses flour as the main raw material, adding 2% starter to make koji, adding salt water of about 7°Bé during fermentation, and fermenting at a temperature of 35-40°C. During the fermentation process, the sauce is turned once a day, and the fermentation time is about 35-40 God, the resulting product is salty and sweet, with a unique taste, but the disadvantages are lack of umami and sauce flavor