Production method of raw materials for thick broad-bean sauce

A technology of raw materials and production methods of bean paste, applied in the fields of application, food preparation, food science, etc., can solve the problems of pollution, high energy consumption, etc., and achieve the effects of obvious benefits, simple production methods, and advanced technology

Inactive Publication Date: 2017-01-11
刘月宝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a raw material production method of bean paste to solve the problems that traditional bean paste processing uses clinker to make koji, consumes more energy, and causes serious pollution in the steaming process

Method used

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  • Production method of raw materials for thick broad-bean sauce

Examples

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Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1-bean adopts broad bean, produces according to the following steps:

[0023] 1. Beans are selected, cleaned, screened, air-selected to remove impurities, peeled, soaked, and drained. Selection refers to the use of physical and mechanical methods to remove impurities and foreign matter; Uniform watercress; soaking refers to soaking the watercress in 30 ℃ water for 3.5 hours, the watercress fully absorbs water, and the watercress has no hard core, then filter out the excess water.

[0024] 2. Dilute mash fermentation: Take 9.0kg of watercress and inoculate Aspergillus oryzae to make koji. Aspergillus oryzae is selected from the purchased Shanghai Niang No. 2 Aspergillus oryzae test tube strain, put the fermented grains into the fermentation tank, and add salt water at a temperature of 60°C to immerse the fermented grains , the amount of salt is 0.1kg, mixed with 9% salt water, the fermentation tank is sealed, kept warm, and fermented at 45°C for 50 days to bec...

Embodiment 2

[0028] Embodiment 2-bean adopts pea, produces according to the following steps:

[0029] 1. Clean and sieve the beans, remove impurities by winnowing, peeling, soaking, and draining. Soaking refers to soaking the watercress in 20°C water for 3 hours. Douban 8.5kg was inoculated with Aspergillus oryzae to make koji. Aspergillus oryzae was selected from the purchased Huyao No. 1 test tube strain of Aspergillus oryzae. The koji fermented grains were put into the fermentation tank, and the temperature was added to immerse the fermented grains in salt water at a temperature of 52 ° C. The amount of salt was 0.15 kg. The concentration is 9.5% salt water, the fermentation tank is sealed, kept warm, and fermented at 40°C for 50 days to become a semi-finished product.

[0030] 2. Stir the semi-finished sauce thoroughly, put it into the post-cooking tank, seal it and place it in the open air with sufficient sunshine for post-cooking for 60 days.

[0031] 3. Add 1.5 kg of vegetable spic...

Embodiment 3

[0032] Example 3. The difference from Example 1 is that soybeans are used as beans, the temperature of the brine in the dilute mash fermentation is 55°C, the concentration is 8.5%, and the heat preservation temperature of the closed fermenter is 38°C.

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Abstract

The invention discloses a production method of raw materials for thick broad-bean sauce so as to solve the problems that cooked materials are used for making sauce koji for fermentation in the processing of conventional thick broad-bean sauce, so that much energy is consumed, and pollution in the working procedure of steaming materials is serious. The production method comprises the following steps of treating raw materials, and culturing fermented bean cotyledon koji: transferring treated bean cotyledons into a koji making house, inoculating aspergillus oryzae, and culturing the fermented bean cotyledon koji; performing fermentation with diluted mash: sufficiently and uniformly mixing cultured fermented bean cotyledon koji materials to obtain a mixture, loading the mixture into a fermentation vessel, adding salt water for immersing the fermented koji materials, sealing the fermentation vessel, and performing fermentation under heat preservation condition; and sufficiently and uniformly stirring semi-finished products sauce, loading the stirred semi-finished products sauce into a after-ripening vat, sealing the after-ripening vat, placing the after-ripening vat at outdoors with sufficient sunshine, and performing exposure to sun and after-ripening so as to obtain finished products. According to the production method of the raw materials for the thick broad-bean sauce disclosed by the invention, a steaming link is omitted, and high-temperature fermentation time and weather exposure natural after-ripening time are prolonged, so that the products are rich in nutrition, delicious in mouth feel, high in health, and unique in flavor.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of soybean paste. Background technique [0002] As we all know, bean paste is one of the traditional condiments in my country, and it is widely used in the processing of delicious dishes. Traditional bean paste processing uses clinker to make koji, which consumes more energy and causes serious pollution in the steaming process. With the development of the times and social progress, the concepts of energy saving, emission reduction and green environmental protection have been accepted by people, and reducing energy consumption has become one of the important measures to reduce costs. Contents of the invention [0003] The object of the present invention is to provide a raw material production method of bean paste to solve the problems that traditional bean paste processing uses clinker to make koji, consumes a lot of energy, and causes serious pollution in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20
Inventor 刘月宝赵志刚
Owner 刘月宝
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