Pixian thick broad-bean sauce and preparation method thereof

A technology of bean paste and moldy bean paste, applied in the direction of food science, can solve the problem of unresolved bitterness and astringency, achieve the effect of both deliciousness and nutrition, short production cycle, and increase nutritional value

Inactive Publication Date: 2017-09-05
SICHUAN PROVINCE DANDAN CONDIMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many domestic production techniques for bean paste, but most of them are based on improving taste and health care. CN103263008B discloses a kind of Pixian bean paste and its preparation method. The patent adopts wet grinding to crush the material to 1-80μm, nitrogen protection is used during the crushing process to improve the anti-oxidation ability of the material, and vibration mill, colloid mill or ball mill is used for crushing. The products prepared by this process have special thixotropy properties, strong adhesion, and taste Delicate, strong anti-oxidation ability, but still not resolved the faint bitter taste after long-term storage

Method used

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  • Pixian thick broad-bean sauce and preparation method thereof
  • Pixian thick broad-bean sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preparation of moldy watercress:

[0029] Peel the whole broad bean and divide it into two pieces, then soak it in clean water for 12 hours, drain it, then add Bacillus subtilis, the mass ratio of broad bean and Bacillus subtilis is 200:1, and ferment indoors at 25°C. Until the watercress is covered with white hyphae that is moldy watercress.

[0030] Preparation of concoction:

[0031] The blending solution is made by the following method: take 2 parts of cardamom, 0.5 part of perilla, 1 part of Magnolia officinalis, 1 part of Citrus aurantii, 0.5 part of Atractylodes macrocephala, and 1 part of pinellia, add 30 parts of water, boil for 15 minutes on high heat Turn to low heat and simmer for 20 minutes, and filter to obtain the blended liquid.

[0032] 95 parts of red chili pepper, 12.5 parts of millet pepper, 52 parts of moldy watercress, 50 parts of ginger, 23.5 parts of garlic, 23.5 parts of distiller's grains, 9.5 parts of dried chili powder, 8 parts of rock suga...

Embodiment 2

[0040] The preparation of mildewed watercress and concoction is the same as in Example 1.

[0041] Pixian bean paste:

[0042] The preparation method is the same as that in Example 1, except that the raw material formula and quantity are changed to: 90kg of red pepper from Vitex vitex, 10kg of millet pepper, 45kg of mildewed watercress, 47kg of ginger, 22kg of garlic, 22kg of distiller’s grains, 8kg of dried chili powder, 7kg of rock sugar, 4kg of pepper powder, Zanthoxylum bungeanum grains 4kg, star anise 0.7kg, cinnamon bark 0.7kg, bay leaf 0.3kg, concoction liquid 10kg, and clear water for soaking the red pepper and millet pepper in step (4) is 140kg.

Embodiment 3

[0044] The preparation of mildewed watercress and concoction is the same as in Example 1.

[0045] Pixian bean paste:

[0046] The preparation method is the same as that in Example 1, except that the raw material formula and quantity are changed to: 100kg of red pepper from Vitex vitex, 15kg of millet pepper, 60kg of mildewed watercress, 52kg of old ginger, 25kg of garlic, 25kg of distiller’s grains, 11kg of dried chili powder, 9kg of rock sugar, 5kg of pepper powder, Zanthoxylum bungeanum grains 5kg, star anise 1.2kg, cinnamon bark 1kg, fragrant leaves 0.5kg, concoction liquid 20kg, and clear water for soaking the red pepper and millet pepper in step (4) is 160kg.

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Abstract

The invention discloses a Pixian thick broad-bean sauce. The Pixian thick broad-bean sauce is made from Erjingtiao red peppers, capsicum frutescens, fermented bean segments, old ginger, garlic, distillers' grains, dried pepper powder, crystal sugar, pricklyash peel powder, Chinese prickly ash granules, star aniseeds, cinnamon bark and bay leaves. According to the Pixian thick broad-bean sauce, the distillers' grains are used as yeast for making the Pixian thick broad-bean sauce, so that the utilization rate of the distillers' grains is increased, and waste is turned into wealth; besides, various amino acids and unknown growth promotion factors in the distillers' grains are utilized, so that the nutrient value of the Pixian thick broad-bean sauce is increased; and the composite fermentation effect of the distillers' grains is matched, so that the stickiness of the Pixian thick broad-bean sauce is moderate, the storage time of the Pixian thick broad-bean sauce is longer, the longer storage time of the Pixian thick broad-bean sauce is, the more fragrant the Pixian thick broad-bean sauce is, and the Pixian thick broad-bean sauce is free from bitter taste after being stored for a long time.

Description

technical field [0001] The invention belongs to the field of food fermentation technology, and in particular relates to Pixian bean paste with moderate viscosity, long-term storage without bitter taste, long shelf life and rich amino acid content and a preparation process thereof. Background technique [0002] Pixian Douban is a specialty of Pixian County, Sichuan Province, a Chinese geographical indication product, and one of the three famous watercress in Sichuan. It is unique in material selection and craftsmanship, with mellow fragrance but no spices, oily color but no oil added, all relying on fine processing technology and excellent raw materials to achieve the standard of good color, fragrance and taste , has the characteristics of heavy spicy taste, bright red and oily, large pepper pieces, and sweet aftertaste. It is a good seasoning product commonly used in Sichuan-style recipes, and is known as the "soul of Sichuan cuisine". Its production skills are listed in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/60A23L11/50
CPCA23L11/03A23L27/60A23L11/50
Inventor 杨帆杨国华夏光寅陈文涓叶玉矫
Owner SICHUAN PROVINCE DANDAN CONDIMENT
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