Production technology for low-salt sauce-flavored thick broad-bean sauce and product thereof

Abstract

The invention discloses a production technology for a low-salt sauce-flavored thick broad-bean sauce. The production technology comprises the following steps that 1) starter propagation and fermentation are carried out on a sweet thick broad-bean sauce body; 2) a pepper blank is prepared and fermented; 3) after-ripening fermentation is carried out; and 4) a curing process is carried out. The invention further discloses a low-salt sauce-flavored thick broad-bean sauce product prepared according to the technology. According to the production technology for the low-salt sauce-flavored thick broad-bean sauce and the product thereof, the processes of proportioning, high-temperature starter propagation and slow-brewing fermentation are carried out by adopting a plurality of high-quality peppersso as to produce the high-quality thick broad-bean sauce which is naturally fermented, the thick broad-bean sauce has the characteristics of being low in salt, healthy, rich in sauce flavor, spicy, savoury and mellow in taste, glossy and bright in color and luster, crispy in bean grains, sticky and capable of meeting the standard of a special-grade thick broad-bean sauce, the fermentation time isfar shorter than the fermentation time of a traditional special-grade thick broad-bean sauce, the salt content is decreased by one fourth compared with the salt content of a common broad-bean sauce and is 12-16%, the water content is controlled within the range of 58-60%, a good, delicious and fragrant taste experience can be given to people, and good economic and social benefits are achieved.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, in particular to a production process of bean paste. Background technique [0002] Doubanjiang is a unique seasoning spice in Sichuan. It has the product characteristics of spicy and mellow taste, bright color, crisp petals, and sticky velvet. The production process of bean paste is known to mainly include three important process stages: the production of sweet watercress seeds, the production of pepper embryos, and the fermentation of the two to produce aroma. The bean paste produced by this method generally can get better quality Doubanjiang products, such as Pixian Douban, are known as the "soul of Sichuan cuisine". [0003] Bean paste is rich in protein and vitamins, which can delay arteriosclerosis, lower cholesterol, promote intestinal peristalsis, and increase appetite. Bean paste is good for Qi and spleen, dampness and swelling, and it also contains phospholipids, an important...

AI Technical Summary

Problems solved by technology

[0004] The bean paste made by the traditional method cannot highlight the aroma of the sauce in the process of natural aroma; and with the promotion of modern technology, other aroma substances are also realized by directly adding essence, which affects the taste and health; In addition, the salt content is also high, so that people are forced to accept the heavy taste and consume too much salt while enjoying the fresh fragrance.

At present, there is no thin salt sauce and fragrant bean paste product with proper combination of raw materials, natural fermentation and mature technology at home and abroad.

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