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Low-salt thick broad-bean sauce free from preservative addition, and production technology process of low-salt thick broad-bean sauce free from preservative addition

A preservative-free, salt bean paste technology, applied in food science, food preservation, food ingredients containing natural extracts, etc., can solve problems such as spoilage and deterioration, achieve delicious taste, high nutritional value, and ensure safety and stability. Effect

Inactive Publication Date: 2018-08-24
河南川江缘食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Another object of the present invention is to provide a production process for adding low-salt bean paste without preservatives, which uses a low-salt fermentation process to solve the problem of spoilage during the fermentation process

Method used

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  • Low-salt thick broad-bean sauce free from preservative addition, and production technology process of low-salt thick broad-bean sauce free from preservative addition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A low-salt bean paste without preservatives, the raw materials are prepared according to the following mass percentages: 15% broad beans, 60% fresh peppers, 5% edible salt, 3% wheat flour, 8% edible vegetable oil, 2% monosodium glutamate, 2% chicken essence, and spices 2% extract concentrate, 0.6% cumin powder, 0.6% pepper, 0.5% cinnamon powder, 0.5% rosemary powder, 0.5% star anise, 0.3% clove powder; the spice extract concentrate consists of cumin, pepper, Star anise, cinnamon, rosemary, and cloves are mixed in a weight ratio of 1:2:1:2:0.5:0.3, boiled in water five times the weight of spices, and concentrated to one third of the solution.

[0039] A production process for adding low-salt bean paste without preservatives is characterized in that it comprises the following steps:

[0040] S1. Raw material acceptance:

[0041] The raw and auxiliary materials to be accepted include: broad beans, fresh peppers, edible salt, wheat flour, edible vegetable oil, monosodium g...

Embodiment 2

[0063] No preservatives added low-salt bean paste, prepared according to the mass percentage of the following raw materials: 22% broad beans, 57% fresh peppers, 6% edible salt, 4% wheat flour, 5% edible vegetable oil, 1.5% monosodium glutamate, 1% chicken essence, Spice extract concentrate 1.5%, cumin powder 0.5%, pepper 0.5%, cinnamon powder 0.3%, rosemary powder 0.3%, star anise 0.3%, clove powder 0.1%. The spice extraction concentrate is mixed with fennel, Chinese prickly ash, star anise, cinnamon, rosemary, and cloves in a weight ratio of 1:2:1:2:0.5:0.3, boiled in water five times the weight of the spices, and the solution is concentrated to One-third made.

[0064] The specific production process is prepared according to the method of Example 1.

Embodiment 3

[0066] A low-salt bean paste without preservatives, the raw materials are prepared according to the following mass percentages: 24% broad beans, 58% fresh peppers, 4% edible salt, 6% wheat flour, 3% edible vegetable oil, 1% monosodium glutamate, 1.5% chicken essence, and spices 1.1% extract concentrate, 0.3% cumin powder, 0.3% pepper, 0.2% cinnamon powder, 0.2% rosemary powder, 0.2% star anise, 0.2% clove powder; the spice extract concentrate consists of cumin, pepper, Star anise, cinnamon, rosemary, and cloves are mixed in a weight ratio of 1:2:1:2:0.5:0.3, boiled in water five times the weight of spices, and concentrated to one third of the solution.

[0067] The specific production process is prepared according to the method of Example 1.

[0068] The characteristic of the bean paste that above-mentioned three embodiments prepare is as follows:

[0069]

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Abstract

The invention discloses a low-salt thick broad-bean sauce free from preservative addition, and a production technology process of the low-salt thick broad-bean sauce free from preservative addition. The low-salt thick broad-bean sauce free from preservative addition is made from the following raw materials in percentage by weight of 12%-24% of broad beans, 48%-60% of fresh hot peppers, 4%-6% of edible salt, 3%-6% of wheat flour, 3%-8% of edible vegetable oil, 1%-2% of monosodium glutamate, 1%-2% of chicken essence, 1%-2% of a spice extraction concentrated solution, 0.3-0.6% of fennel fruit powder, 0.3-0.6% of Chinese prickly ash, 0.2-0.6% of ground cinnamon, 0.2-0.6% of rosemary powder, 0.2-0.6% of star anise and 0.05-0.3% of clove powder. Low-salt fermentation is used, no chemical preservatives are added, and the low-salt thick broad-bean sauce free from preservative addition is high in nutrient value and rich in sauce fragrance.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a preservative-free low-salt soybean paste and a production process thereof. Background technique [0002] Doubanjiang is brewed from broad beans, soybeans and wheat through microbial fermentation. Because of its delicious taste and rich sauce, it is a condiment that people in most parts of my country like very much. The existing fermented sauce condiment manufacturers still use the traditional high-salt fermentation process of bean paste in Pixian County, Sichuan. The salt content of the product is generally 12-18%, and some are even as high as 22-25%, which leads to serious problems of product homogeneity. The market competitiveness is weak, and the economic benefits of enterprises are not good. For consumers, long-term consumption of high-salt foods will increase the burden on the heart and kidneys, and easily cause cardiovascular and cerebrovascular diseases such as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L3/3472A23L3/3571A23L3/358A23L11/50
CPCA23L3/3472A23L3/3571A23L3/358A23V2002/00A23L11/50A23V2250/21
Inventor 寇保宏马超寇红营臧晋于海彦
Owner 河南川江缘食品有限公司
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