Pot type fermentation preparation method of dark reddish brown broad bean paste

A broad bean paste and broad bean technology, applied in the direction of food science, etc., can solve the problems of low yield, environmental damage, long fermentation cycle, etc., achieve industrialization and automation, good controllability of fermentation conditions, and reduce external influences

Inactive Publication Date: 2017-09-05
SICHUAN GAOFUJI FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The present invention aims to solve the problem of long fermentation period when fermenting broad bean petals in pottery tanks or strip ponds in the prior art, which is easily polluted by the external environment during the fermentation process, unstable product quality, low yield, and large food safety risks, resulting in In order to solve the problems of environmental damage and other problems, a tank-type fermentation preparation method of deep caramel-colored broad bean paste is provided. This method is based on the advantages of fermentation tank fermentation that can avoid pollution, controllable production conditions, easy control, and high yield. The production of broad bean paste by fermentation, combined with the inoculation and fermentation of biological agents, can not only meet the quality requirements, further improve the aroma and umami taste of the product, avoid the pollution problem in the production process, but also obtain a deep caramel color through biological coloring Broad bean sauce not only enriches the product types, retains the unique flavor of traditional fermented sauce, but also meets the different uses and market demands of Pixian County watercress, and occupies less land, suitable for large-scale industrial production

Method used

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  • Pot type fermentation preparation method of dark reddish brown broad bean paste

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Embodiment 1

[0045] The present embodiment takes 86.57kg broad bean split raw material to prepare broad bean sauce flap as an example to describe in detail.

[0046] A tank type fermentation preparation method of deep caramel broad bean paste, comprising the steps of:

[0047] A. Pre-treatment of broad bean flaps: Weigh 86.57kg of dried broad bean flaps, select 84.84kg of broad bean flaps after being selected by a bean sorting machine and cleaned by a washing machine, put them into a cooking pot, add clear water to the cooking pot until the water level of the broad bean flaps is submerged, and place Heat the steam to above 95°C and keep cooking for 2.5 minutes; put the steamed broad bean flap into the cold auger to cool to 40°C, spread the broad bean flap to 160.44kg in weight, absorb 75.60kg of water, and set aside;

[0048] B. Making broad bean koji: a. Mixing: Connect 10.5kg of flour and 0.252kg of Aspergillus oryzae to the mixing equipment through the inoculation powder receiver equipm...

Embodiment 2

[0053] This embodiment is illustrated by taking 141.0kg broad bean splits to prepare broad bean sauce splits as an example.

[0054] A tank type fermentation preparation method of deep caramel broad bean paste, comprising the steps of:

[0055] A. Pre-treatment of broad bean flaps: Weigh 141.0 kg of dried broad bean flaps, select by a bean sorting machine, and wash with a washing machine to obtain 138.2 kg of broad bean flaps. Heat the steam to above 95°C and keep cooking for 2 minutes; put the steamed broad bean flap into the cold auger to cool to 40°C, spread the broad bean flap to 261.36kg in weight, absorb 123.15kg of water, and set aside;

[0056] B. Making broad bean koji: a. Mixing: Connect 17.1kg of flour and 0.41kg of Aspergillus oryzae to the mixing equipment through the inoculation powder receiver equipment, and fully mix with the cooled broad bean evenly. 15 minutes; b Koji making: Put the mixed broad bean flap into the koji room, turn on the steam, control the te...

Embodiment 3

[0061] This embodiment is illustrated by taking 705.0kg broad bean splits to prepare broad bean sauce splits as an example.

[0062] A tank type fermentation preparation method of deep caramel broad bean paste, comprising the steps of:

[0063] A. Pre-treatment of broad bean flaps: Weigh 705.0 kg of dried broad bean flaps, select 691.0 kg of broad bean flaps after being selected by a bean sorting machine and cleaned by a washing machine, put them into a cooking pot, add clear water to the cooking pot until the water level of the broad bean flaps is submerged, and place Heat the steam to above 95°C and keep cooking for 1.5 minutes; drain the cooked broad bean flaps into the cold auger and cool to 40°C, and spread the broad bean flaps to increase the weight to 1306.8kg, absorb water 615.75kg, and set aside;

[0064] B. Making broad bean koji: a. Mixing: Connect 85.5kg of flour and 2.05kg of Aspergillus oryzae to the mixing equipment through the inoculation powder receiver equipm...

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Abstract

The invention discloses a pot type fermentation preparation method of dark reddish brown broad bean paste. According to the pot type fermentation preparation method, a broad bean brewing material is sent into a fermenting tank, the lower portion of which is arranged with partition plate in radial direction to enable a moisture content of the broad bean halves yeast material in the fermenting tank to be smaller than or equal to 50wt% and a salt content to be 8 to 15wt%, temperature is controlled as 15 to 40 DEG C to ferment, lactic acid bacteria powder is added when fermenting is performed on the 13th to 15th day, then saccharomyces rouxii powder and torulopsis utilis powder are added to ferment continuously after 3 to 4 days, fermenting temperature is increased to 35 to 50 DEG C 30 days before fermentation finishes, glucose is added at the same time, and the dark reddish brown broad bean paste can be obtained after fermenting for total 45 to 180 days. The pot type fermentation preparation method disclosed by the invention has the advantages of not only meeting the requirement on quality, but also further improving fragrance and delicate flavor of a product, avoiding the problem of pollution in a manufacturing process, meanwhile obtaining the dark reddish brown broad bean paste through biological coloring, enriching product varieties, keeping unique flavor of traditional fermented bean paste, meeting different application and market requirements of Pixian horsebean chili paste, realizing small land occupancy and being suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to a method for preparing broad bean sauce flaps, in particular to a tank-type fermentation preparation method for dark caramel-colored broad bean sauce flaps, which belongs to the technical field of food fermentation. Background technique [0002] Broad bean paste is the main raw material for making Pixian Douban. Pixian Douban, a specialty of Pidu District (formerly Pixian County), Chengdu City, Sichuan Province, is a Chinese geographical indication product. It is one of the three famous petals in Sichuan. It is unique and unique in material selection and craftsmanship. Its main raw materials are red pepper and broad bean flap, which are obtained through long-term biological fermentation. The product has the characteristics of reddish-brown oily, rich soy sauce aroma. When it is used as a dish, it has the characteristics of improving color and flavor, spicy but not dry, and mellow and long aftertaste. It is an indispensable se...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 杨玉胜董世容贾银花
Owner SICHUAN GAOFUJI FOOD
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