Fermented bean paste and making method thereof

A production method and a technology for fermented fermented bean paste, which are applied in the directions of food ingredients as odor modifiers, food ingredients as taste modifiers, food science, etc., can solve the problems of fermented fermented fermented fermented bean nutrient loss, unstable quality, poor taste, etc., and achieve ester aroma. No bad smell, no bitterness, strong ester aroma

Inactive Publication Date: 2016-11-16
贞丰县马氏丰味食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to poor fermentation control of traditional fermented soy beans, sour and smelly fermented soy bean occurs. At the same time, due to the short boiling time in the processing process, the nutritional loss of fermented soy bean is serious, and the quality is unstable and the taste is poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Screening of raw materials: Select 45kg of small soybeans that are fully mature, full and uniform in size, thin in skin and rich in meat, free from insect erosion, mildew and deterioration, and with a certain degree of freshness;

[0018] (2) Grinding: Grinding and removing the small soybeans selected in step (1) with a high-efficiency grinder;

[0019] (3) Soaking: Soak the bean paste obtained in step (1) in water at 100°C for 30 minutes, so that the absorption rate of the bean paste is ≤82%. At this time, the volume expansion rate of the bean paste grains is 130%, which is the best;

[0020] (4) Cooking: put the bean paste soaked in water obtained in step (3) into a steamer and cook for 150 minutes, cool down and set aside;

[0021] (5) Fermentation: After fully stirring the steamed red bean paste obtained in step (4), 0.8kg of Chinese prickly ash, 3.4kg of salt, 7kg of corn-wrapped wine, and 7kg of ginger water, put it in an altar and seal it for secondary fermen...

Embodiment 2

[0024] (1) Raw material screening: Select 50kg of small soybeans that are fully mature, full and uniform in size, thin in skin and rich in meat, free from insect erosion, mildew and deterioration, and with a certain degree of freshness;

[0025] (2) Grinding: Grinding and removing the small soybeans selected in step (1) with a high-efficiency grinder;

[0026] (3) Soaking: Soak the bean paste obtained in step (1) in water at 90°C for 32 minutes, so that the absorption rate of the bean paste is ≤82%, and the volume expansion rate of the bean paste grains is 130%, which is the best;

[0027] (4) Cooking: put the bean paste soaked in water obtained in step (3) into a steamer and cook for 135 minutes, cool down and set aside;

[0028] (5) Fermentation: After fully stirring the steamed red bean paste obtained in step (4), 1kg of Chinese prickly ash, 3.2kg of salt, 7.5kg of grain wine, and 7.5kg of ginger water, put it in an altar and seal it for secondary fermentation for 7 days. ...

Embodiment 3

[0031] (1) Raw material screening: Select 55kg of small soybeans that are fully mature, full and uniform in size, thin in skin and rich in meat, free from insect infestation, mildew and deterioration, and with a certain degree of freshness;

[0032] (2) Grinding: Grinding and removing the small soybeans selected in step (1) with a high-efficiency grinder;

[0033] (3) Soaking: Soak the red bean paste obtained in step (1) in water at 80°C for 35 minutes, so that the absorption rate of the red bean paste is ≤82%. At this time, the volume expansion rate of the bean paste is 130%, which is the best;

[0034] (4) Cooking: put the bean paste soaked in water obtained in step (3) into a steamer and cook for 120 minutes, cool down and set aside;

[0035] (5) Fermentation: Mix the steamed bean paste obtained in step (4) with 1.2kg of Chinese prickly ash, 3.0kg of salt, 8kg of grain wine, and 8kg of ginger water, and then put it in an altar and seal it for secondary fermentation for 6 da...

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PUM

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Abstract

The invention discloses a fermented bean paste and a making method thereof. The fermented bean paste is prepared from, by weight, 45-55 parts of small soybeans, 0.8-1.2 parts of peppers, 3.0-3.4 parts of salt, 7-8 parts of corn wine and 7-8 parts of ginger juice. Through the processes of raw material screening, grinding, soaking, steaming, fermenting, drying and the like, the fermented bean paste rich in fermented bean aroma, delicious, moderate in degree of saltiness, sweet in aftertaste without dregs and bright in color is made.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fermented bean paste and a preparation method of the fermented bean paste. Background technique [0002] Fermented soya bean was created about during the Spring and Autumn Period and the Warring States Period. It is a seasoning for fermented soy products with Chinese characteristics. The earliest record can be found in Liu Xi's book "Shi Ming Shi Diet" in the Han Dynasty, and it is praised as "five flavors are blended, and it is made by needing it". From the 2nd to the 5th century AD, there is also a record of "making soy sauce" in the book "Shi Jing". Tempeh uses black soybeans or soybeans as the main raw material, and uses the action of Mucor, Aspergillus, or bacterial protease to decompose the protein of soybean grains. When it reaches a certain level, it is made by adding salt, adding wine, and drying to inhibit the activity of the enzyme and delay the fermentat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
CPCA23V2002/00A23V2200/15A23V2200/16
Inventor 马锡勇
Owner 贞丰县马氏丰味食品有限责任公司
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