Preparation method of broad bean paste

A broad bean and watercress technology is applied in the preservation of food, food ingredients as antioxidants, and food ingredients as anti-microbial preservation, etc. It can solve the problems of bland watercress product flavor, weaken product quality, flavor, and nutrient loss, and protect the color and luster. , Improve color and improve the effect of enzymatic browning reaction

Active Publication Date: 2018-05-04
平昌县文家何大妈食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, many manufacturers only focus on the pursuit of benefits, weakening the control of product quality and flavor, which makes the flavor of many Douban products tend to be flat, and even causes the loss of nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A preparation method of broad bean paste, comprising the following steps:

[0043] A Soak the dried broad beans with full grains in water for 1 day, wait for the soybeans to swell, remove and drain, break the petals and peel them, pack them well, and get broad bean splits for later use;

[0044] B Put Chunyang bark, purple bark, fennel grains, and water into the container in a mass ratio of 1:1:1:60 to make soup, and put the soup, broad bean, edible salt, and soy sauce into the stirring pot Stir well to get soup mixed with watercress;

[0045] C spread the mixed watercress of soup with a dustpan, and then cover the golden leaves, camphor leaves, fragrant leaves, and pumpkin leaves in layers on the mixed watercress of soup, put them into the fermentation tank at a temperature of Naturally fermented at 30°C for 18 days to obtain primary fermented watercress;

[0046] D. Air-dry the primary fermented watercress at a temperature of 35° C. for 6 hours, use a hand windmill ...

Embodiment 2

[0053] A preparation method of broad bean paste, comprising the following steps:

[0054] A Soak the dried broad beans with full grains in clear water for 3 days, wait for the soybeans to swell, remove and drain, break the petals and peel them, pack them well, and get broad bean splits for later use;

[0055] B Put Chunyang bark, purple bark, fennel grains, and water into the container in a mass ratio of 4:4:4:150 to make soup, and put the soup, broad bean, edible salt, and soy sauce into the stirring pot Stir well to get soup mixed with watercress;

[0056] C spread the mixed watercress of soup with a dustpan, and then cover the golden leaves, camphor leaves, fragrant leaves, and pumpkin leaves in layers on the mixed watercress of soup, put them into the fermentation tank at a temperature of Under the condition of 25°C, ferment naturally for 12 days to obtain primary fermented watercress;

[0057] D. Air-dry the primary fermented watercress at a temperature of 25° C. for 8 ...

Embodiment 3

[0064] A preparation method of broad bean paste, comprising the following steps:

[0065] A Soak the dried broad beans with full grains in clear water for 2 days, wait for the soybeans to swell, remove and drain, break the petals and peel off the skin, pack them well, and get broad bean splits for later use;

[0066] B put Chunyang bark, purple bark, fennel grains, and water into the container in a mass ratio of 3:3:3:100 to make soup, and put the soup, broad bean, edible salt, and soy sauce into the stirring pot Stir well to get soup mixed with watercress;

[0067] C spread the mixed watercress of soup with a dustpan, and then cover the golden leaves, camphor leaves, fragrant leaves, and pumpkin leaves in layers on the mixed watercress of soup, put them into the fermentation tank at a temperature of Natural fermentation at 27.5°C for 15 days to obtain primary fermented watercress;

[0068] D. Air-dry the primary fermented watercress at a temperature of 30° C. for 7 hours, b...

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PUM

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Abstract

The invention provides a preparation method of broad bean paste. The preparation method comprises the following steps: (A) preparing broad bean halves from dried bean halves; (B) boiling with ChineseToona bark, tupelo bark, funnel and water to obtain soup to cover the broad bean halves; (C) covering, in layers, with golden leaves, folium cinnamomi longepaniculati, bay leaves and pumpkin leaves, and performing primary fermentation; (D) removing mould and impurities; (E) adding salt and soy sauce and performing secondary fermentation; (F) adding chilies, rhizoma kaempferiae and ingredients forthird fermentation, and performing third fermentation; (G) preparing pickling main ingredients; (H) uniformly mixing the bean halves after the three fermentation, the pickling main ingredients, soy sauce, garlic and the like; (I) preparing chili oil and uniformly mixing the chili oil with the mixture obtained in the step (H) to obtain the broad bean paste. According to the preparation method provided by the invention, peculiar smell generated by repeated natural fermentation can be effectively controlled, water loss is reduced, sufficient reaction of microorganisms is promoted, and the producthas bright color and rich sauce aroma.

Description

technical field [0001] The invention relates to the field of food fermentation processing, in particular to a preparation method of broad bean paste. technical background [0002] Doubanjiang is a fermented red-brown seasoning brewed by the interaction of various microorganisms and complex biochemical reactions. It is made of broad beans, koji and salt. Bean paste is delicious and contains protein, fat, vitamins, calcium, phosphorus, iron, etc. It is rich in high-quality protein, which can increase the nutritional value of dishes when cooking, making the dishes more delicious, and has the effect of appetizing and helping food . [0003] At present, many manufacturers only focus on profit, weakening the control of product quality and flavor, which makes the flavor of many Douban products tend to be flat, and even causes the loss of nutrition. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a method for preparing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L29/00A23L27/50A23L3/3472A23L11/50
CPCA23L3/3472A23L27/50A23L29/00A23V2002/00A23L11/50A23V2200/15A23V2200/02A23V2200/048A23V2200/10
Inventor 何钰
Owner 平昌县文家何大妈食品有限公司
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