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Ready-to-eat thick broad-bean dipping sauce and preparation method thereof

A technology of bean paste and bean paste, which is applied in food science, food preservation, food ingredients, etc., can solve the problems of reducing the salt content, viscosity, lack of physical feeling, and difficulty in guaranteeing the sterilization effect of Pixian bean paste, so as to achieve rich taste, Expand the scope of use, the effect of strong sense of reality

Inactive Publication Date: 2018-09-21
SICHUAN PROVINCE DANDAN CONDIMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product has a long fermentation cycle, and no safety measures are taken during the low-salt fermentation process. After the finished product is cooked and sterilized, the bactericidal effect is difficult to guarantee, and the long-term sterilization will seriously damage the nutritional components of the bean paste itself, such as amino acids. May have an unpleasant bitter taste
CN104431956 A discloses a low-salt Pixian bean paste and a preparation method thereof. The salt content of the Pixian bean paste is reduced by means of dilution. The finished sauce is fine and smooth, but if used as a dipping sauce, the consistency and texture are slightly insufficient

Method used

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  • Ready-to-eat thick broad-bean dipping sauce and preparation method thereof
  • Ready-to-eat thick broad-bean dipping sauce and preparation method thereof
  • Ready-to-eat thick broad-bean dipping sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] An instant watercress dip

[0033] (1) Raw material pretreatment: select onions, roots, ginger, garlic cloves, pickled ginger that meet the "Acceptance Standards for Raw and Auxiliary Materials", peel the roots of the roots, peel off the garlic cloves in advance, clean the raw materials, drain, and chop The mixing machine cuts into granules with a diameter of 3mm to obtain onion granules, ginger granules, garlic granules, and ginger granules temporarily stored for later use. The temporary storage time of ginger granules and ginger granules does not exceed 8 hours. 、The temporary storage time of garlic granules is no more than 2h in summer, and no more than 4h in other seasons;

[0034] (2) Preparation of Soaked Wild Sansho Pepper: Unpack and drain the commercially available Soaked Wild Sansho Pepper, and pass through a meat grinder with a sieve plate of 8mm in diameter. The Soaked Wild Sansho Pepper can be temporarily stored for later use. The Soaked Wild Sansho Pepper will ...

Embodiment 2

[0041] An instant watercress dip

[0042] (1) Raw material pretreatment: select onions, roots, ginger, garlic cloves, pickled ginger that meet the "Acceptance Standards for Raw and Auxiliary Materials", peel the roots of the roots, peel off the garlic cloves in advance, clean the raw materials, drain, and chop The mixing machine cuts into granules with a diameter of 4mm to obtain onion granules, ginger granules, garlic granules, and ginger granules temporarily stored for later use. The temporary storage time of ginger granules and ginger granules does not exceed 8 hours. 、The temporary storage time of garlic granules is no more than 2h in summer, and no more than 4h in other seasons;

[0043] (2) Preparation of Soaked Wild Sansho Pepper: Unpack and drain the commercially available Soaked Wild Sansho Pepper, and pass through a meat grinder with a sieve plate of 8mm in diameter. The Soaked Wild Sansho Pepper can be temporarily stored for later use. The Soaked Wild Sansho Pepper will ...

Embodiment 3

[0050] An instant watercress dip

[0051] (1) Raw material pretreatment: select onions, roots, ginger, garlic cloves, pickled ginger that meet the "Acceptance Standards for Raw and Auxiliary Materials", peel the roots of the roots, peel off the garlic cloves in advance, clean the raw materials, drain, and chop The mixing machine cuts into granules with a diameter of 5mm to obtain onion granules, ginger granules, garlic granules, and ginger granules temporarily stored for later use. The temporary storage time of ginger granules and ginger granules does not exceed 8 hours. 、The temporary storage time of garlic granules is no more than 2h in summer, and no more than 4h in other seasons;

[0052] (2) Preparation of Soaked Wild Sansho Pepper: Unpack and drain the commercially available Soaked Wild Sansho Pepper, and pass through a meat grinder with a sieve plate of 8mm in diameter. The Soaked Wild Sansho Pepper can be temporarily stored for later use. The Soaked Wild Sansho Pepper will ...

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Abstract

The invention discloses a ready-to-eat thick broad-bean dipping sauce and a preparation method thereof. The thick broad-bean dipping sauce is prepared from soybean salad oil, chili oil broad-bean paste, onion granules, allium chinense granules, raw ginger granules, garlic granules and pickled pod pepper granules, and is prepared by raw material pre-treatment, stir-frying, packaging, inspection anddischarging. The ready-to-eat thick broad-bean dipping sauce prepared by the invention is added with fresh raw materials such as onion, allium chinense, old ginger and garlic which can absorb and dilute salt, so that the salt content of the chili oil broad-bean paste is reduced, and the situation that the finished product of chili oil broad-bean paste is easy to suffer from microbial contamination, decay and deterioration during the later storage process is effectively prevented, and simultaneously the ready-to-eat function of broad-bean paste is realized, and the sauce is strong in physicalsense when in mouth and thick, solid and rich in mouth feel. In addition, the dipping sauce has a wide application range, and expands the application range of broad-bean paste.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to an instant watercress dip and a preparation method thereof. Background technique [0002] Doubanjiang is a seasoning sauce made from koji and fermentation with broad beans as the main raw material. As the "soul of Sichuan cuisine", Doubanjiang has always been known for its fresh and spicy flavor, and is an excellent product for cooking and serving dishes. In the traditional fermented bean paste, in order to inhibit the growth of a large number of miscellaneous bacteria, a large amount of table salt is usually added. The salt content is generally 10~17wt.%, making the bean paste only used as a condiment. To realize the ready-to-eat properties of Doubanjiang products and expand their scope of use, the first step is to reduce the salt content in the product under the condition of ensuring product safety. [0003] In order to reduce the salt content in the product, two problems mu...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L19/00A23L3/3472A23L11/50
CPCA23L3/3472A23L19/01A23L19/03A23V2002/00A23L11/50A23V2200/10A23V2250/1614
Inventor 杨国华杨帆岳鹏陈文涓叶玉矫夏光寅
Owner SICHUAN PROVINCE DANDAN CONDIMENT
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