Glutinous rice flavored bean paste manufacturing method

A production method, the technology of bean paste, applied in the preparation of alcoholic beverages, the function of food ingredients, food ingredients as taste improvers, etc.

Inactive Publication Date: 2017-11-24
泸县海潮中心供销合作社酱园酿造厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the continuous development of society, people's high pursuit of quality of life and high standards are gradually reflected in daily food. At present, similar products on the market can no longer meet people's needs, especially for the flavor of bean paste. Therefore, it is very necessary to develop a kind of bean paste that can satisfy people's demand for the local flavor of bean paste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A. Preparation of chili sauce: Weigh 9000 jin of high-quality chili, wash and crush the chili, add 180 jin of salt, ferment for 90 days to make chili sauce, and use an automatic mixer to process it into small pieces;

[0015] B. Prepare fermented glutinous rice water:

[0016] 1) Weigh 1000 jin of high-quality glutinous rice, and steam the glutinous rice;

[0017] 2) Steam the steamed glutinous rice for one hour, add water while turning it over, and add 500 catties of cold water;

[0018] 3) Bubble swelling: Soak in cold water for 3 hours;

[0019] 4) Steam for another half an hour, cool to 40°C, add 5 / 1000 koji, put it in a tank and seal it with plastic to ferment to obtain fermented glutinous rice, then add 180 parts by mass of salt to the fermented glutinous rice and heat it to make fermented glutinous rice water;

[0020] C. Prepare watercress:

[0021] 1) Screening: Screen the soybeans without insect eyes and remove impurities such as stones, select 2000 catties...

Embodiment 2

[0030] A. Preparation of chili sauce: Weigh 9000 jin of high-quality chili, wash and crush the chili, mix in 180 jin of salt, ferment for 95 days to make chili sauce, and process it into small pieces using an automatic mixer;

[0031] B. Prepare fermented glutinous rice water:

[0032] 1) Weigh 1000 jin of high-quality glutinous rice, and steam the glutinous rice;

[0033] 2) Steam the steamed glutinous rice for one hour, add water while turning it over, and add 500 catties of cold water;

[0034] 3) Bubble swelling: Soak in cold water for 2 hours;

[0035] 4) Steam for another half an hour, cool to 40°C, add 5 catties of koji, put it in a tank and seal it with plastic to ferment to obtain fermented glutinous rice, then add 180 parts by mass of salt to the fermented glutinous rice and heat it to make fermented glutinous rice water;

[0036] C. Prepare watercress:

[0037] 1) Screening: Screen the soybeans without insect eyes and remove impurities such as stones, select 2000...

Embodiment 3

[0046] A. Preparation of chili sauce: Weigh 9,000 jin of high-quality chili peppers, wash and crush the chili peppers, add 180 jin of salt, ferment for 100 days to make chili sauce, and process them into small pieces using an automatic mixer;

[0047] B. Prepare fermented glutinous rice water:

[0048] 1) Weigh 1000 jin of high-quality glutinous rice, and steam the glutinous rice;

[0049] 2) Steam the steamed glutinous rice for one hour, add water while turning it over, and add 500 catties of cold water;

[0050] 3) Swelling: Soak in cold water for 3 hours:

[0051] 4) Steam for another half an hour, cool to 40°C, add 5 catties of koji, put it in a tank and seal it with plastic to ferment to obtain fermented glutinous rice, then add 180 parts by mass of salt to the fermented glutinous rice and heat it to make fermented glutinous rice water;

[0052] C. Prepare watercress:

[0053] 1) Screening: Screen the soybeans without insect eyes and remove impurities such as stones, s...

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PUM

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Abstract

The invention belongs to the technical field of food processing, discloses a glutinous rice flavored bean paste manufacturing method and aims to solve the problem of poor taste of existing bean paste. The method includes steps of chili paste preparation, fermented glutinous rice preparation, bean fermentation and bean paste preparation and particularly includes: removing stems of peppers, cleaning, mixing with salt, fermenting for 3 months, and adopting an automatic mixer to process into small pieces; subjecting glutinous rice to cooking, steaming, swelling, re-cooking and fermenting; subjecting broad beans to screening, stone removing, shelling, soaking in water, fermenting with yeast, and adding fermented glutinous rice water to ferment; proportionally mixing the chili paste and beans to obtain the bean paste. The glutinous rice flavored bean paste is unique in mellow flavor, delicate in taste and rich in contents of vitamins, trace elements, amino acids and the like, and the paste is reddish brown, bright, glossy, moderate in viscosity and freeness of mildew and impurities.

Description

technical field [0001] The invention relates to the technical field of making bean paste, in particular to a preparation method of glutinous rice bean paste. Background technique [0002] Doubanjiang is a commonly used seasoning in condiments. The main raw materials are peas and soybeans, and the auxiliary materials are chili and salt. Doubanjiang belongs to fermented reddish-brown seasoning, which is in the form of liquid paste containing watercress. Doubanjiang is delicious and mellow, with sauce and ester aromas, appetizing and spleen-invigorating, and is very popular among people. Hudou is a perennial herbaceous plant that lives for one year and belongs to the legume family. It is one of the important edible beans in legume vegetables. Hudou beans contain protein, carbohydrates, crude fiber, phospholipids, choline, vitamin B1, vitamin B2, niacin, and calcium, iron, phosphorus, potassium and other minerals , especially because of its high content of phosphorus and pota...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L11/00A23L7/104A23L33/00C12G3/02A23L11/50
CPCA23L7/104A23L27/60A23L33/00C12G3/02A23V2002/00A23L11/50A23V2200/14A23V2200/15A23V2200/30
Inventor 梁中楷
Owner 泸县海潮中心供销合作社酱园酿造厂
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