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Low-salt thick broad-bean sauce and production process thereof

A production process, the technology of bean paste, which is applied in the field of food processing, can solve the problems of product corruption and deterioration, and achieve the effects of reducing the use of salt, short fermentation time, and bright red color

Inactive Publication Date: 2018-12-18
成都君乐园调味品开发有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the salt content of traditional bean paste is less than 15%, the product will spoil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A kind of production technology of low-salt bean paste, comprises the following steps;

[0054] Dried chili pretreatment: remove the stalks of dried chili, remove the foreign matter in the dried chili, and perform panning operation to obtain the pretreated dried chili; the dried chili is composed of Qianjin red pepper and iron plate pepper; The weight ratio of hot pepper is 1:1;

[0055] Capsicum rehydration: the rehydrated capsicum is processed into capsicum embryos by chopping the pepper, and the chopping operation is carried out with a round knife with an aperture of 8 mm to obtain the rehydrated capsicum;

[0056] The first time mixing: processing the rehydrated peppers into pepper embryos; mixing the materials for the first time mixing to obtain the materials after the first mixing; in parts by weight, the first mixing The materials of the material include: 100 parts of pepper embryos, 3-8 parts of iodized salt, 0.002-0.005 parts of activation solution and 0.003-0...

Embodiment 2

[0073] The difference between this example and Example 1 is that in the production process of the low-salt bean paste in this example, in parts by weight, the material for the first seasoning consists of 100 parts of the pepper embryos, 3-3 parts of iodized salt 8 parts, 0.002-0.005 parts of activation solution and 0.003-0.005 parts of plant lactic acid bacteria. In parts by weight, the materials for the second seasoning include 100 parts of the first fermented material, 30-35 parts of sweet petals, 30-35 parts of traditional bean paste, 2-5 parts of fermented bean curd, 1-5 parts of tempeh, 0.1-0.5 parts of spices, 0.1-0.5 parts of yeast extract, 0.05-0.1 parts of glycine, 0.01-0.05 parts of L-arginine, 0.01-0.05 parts of L-alanine and white pepper Composed of 0.05 to 0.1 parts. The fermented bean curd is fermented bean curd pulp. The fermented soya bean is a fermented soya bean particle with a diameter of 2-3mm. The yeast extract is commercially available Angel Yeast Crea...

Embodiment 3

[0076] The difference between this embodiment and Example 1 is only that: in the production process of the low-salt bean paste in this embodiment, the dried chili is composed of American red pepper and iron pepper; the weight ratio of the American red pepper and iron pepper is 1:1 .

[0077] The production process of this embodiment has a production cycle of 5 to 7 days, and the prepared low-salt bean paste has a salt content of 6 to 12 wt%, and a shelf life of 12 months or more.

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Abstract

The invention discloses a low-salt thick broad-bean sauce and a production process thereof. The production process comprises the following steps: dried chili pretreatment: performing a washing operation to obtain pretreated dried chilies; chili rehydration; first mixing: treating the rehydrated chilies into a chili blank, and mixing the materials for the first mixing to obtain a material preparedby the first mixing; first fermentation: fermenting the material prepared by the first mixing to obtain a material prepared by the first fermentation; second mixing: mixing the materials for the second mixing to obtain a material prepared by the second mixing; second fermentation: fermenting the material prepared by the second mixing to obtain a material prepared by the second fermentation; and anti-corrosion operation: mixing the material prepared by the second fermentation, sodium lactate, sodium citrate and preservatives, and conducting oil sealing. The production process reduces the salt content to 6-12% by weight. The production process improves production efficiency; and the obtained low-salt thick broad-bean sauce has excellent flavor and color, and the shelf life can reach 12 months or above.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-salt soybean paste and a production process thereof. Background technique [0002] In the traditional bean paste production process, red peppers are salted to make pepper embryos; broad beans are fermented for more than 6 months to make sweet petals; The fermentation process of turning, drying, and dew takes more than 3 months to mature. Its products have the characteristics of "red-brown color, oily, soy sauce aroma, crispy petals, and fresh and spicy taste". [0003] From the process of the above-mentioned bean paste, it can be seen that about 15-18% of salt is needed to be added to the production of pepper embryos, and about 15-18% of salt water is needed to be added to the production of sweet petals, both of which belong to the high-salt fermentation process. High salt intake may lead to risks such as bone disease. The per capita salt intake in my country is as...

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 周文军旷世军王冬
Owner 成都君乐园调味品开发有限公司
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