Method for preparing bean paste

A technology of watercress and watercress koji, which is applied in the field of watercress preparation, can solve the problems of inappropriate fermentation method of watercress, poor color and taste of watercress, and achieve the effect of delicious taste, good color and taste

Inactive Publication Date: 2019-05-31
四川省资阳市临江寺豆瓣有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing bean fermentation method is not suitable for modern mechanized production. At the same time, the color and taste of the bean produced by traditional koji fermentation are poor, and it is difficult to better meet the needs of users.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of watercress preparation method, comprises the following steps:

[0031] S1. Shelling and soaking

[0032] After sifting out dust, foreign matter and broken grains of broad bean watercress, the bean hulls are removed by windmills; watercress requires less than 50g of shells per 100kg.

[0033] The metered broad bean flaps are transported into the bubble flap pool, and the accumulation surface of the broad bean flaps in the pool should be basically horizontal. Add water to the pool, and strive to immerse the watercress for 5cm in a short time and then drain the remaining water quickly. Requirements for broad bean bean emulsification: pinch the petals with hands to be soft, able to bend continuously, and stick to each other after half an hour.

[0034] S2. Vaccination

[0035] Grate No. 3.042 Aspergillus oryzae seed koji and put it into broad bean flaps, and mix evenly so that Aspergillus oryzae spores are widely distributed on the bean grains. The amount of 3....

Embodiment 2

[0066] A kind of watercress preparation method, comprises the following steps:

[0067] S1. Shelling and soaking

[0068] After sifting out dust, foreign matter and broken grains of broad bean watercress, the bean hulls are removed by windmills; watercress requires less than 50g of shells per 100kg.

[0069] The metered broad bean flaps are transported into the bubble flap pool, and the accumulation surface of the broad bean flaps in the pool should be basically horizontal. Add water to the pool, and strive to immerse the watercress for 5cm in a short time and then drain the remaining water quickly. Requirements for broad bean bean emulsification: pinch the petals with hands to be soft, able to bend continuously, and stick to each other after half an hour.

[0070] S2. Vaccination

[0071] Grate No. 3.042 Aspergillus oryzae seed koji and put it into broad bean flaps, and mix evenly so that Aspergillus oryzae spores are widely distributed on the beans.

[0072] S3, making m...

Embodiment 3

[0102] A kind of watercress preparation method, comprises the following steps:

[0103] S1. Shelling and soaking

[0104] After sifting out dust, foreign matter and broken grains of broad bean watercress, the bean hulls are removed by windmills; watercress requires less than 50g of shells per 100kg.

[0105] The metered broad bean flaps are transported into the bubble flap pool, and the accumulation surface of the broad bean flaps in the pool should be basically horizontal. Add water to the pool, and strive to immerse the watercress for 5cm in a short time and then drain the remaining water quickly. Requirements for broad bean bean emulsification: pinch the petals with hands to be soft, able to bend continuously, and stick to each other after half an hour.

[0106] S2. Vaccination

[0107] Grate No. 3.042 Aspergillus oryzae seed koji and put it into broad bean flaps, and mix evenly so that Aspergillus oryzae spores are widely distributed on the beans.

[0108] S3, making m...

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PUM

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Abstract

The invention discloses a method for preparing bean paste. The method comprises the step S1 of shelling and soaking screened broad beans; the step S2 of inoculating the broad beans obtained in the step S1 with No.3.042 aspergillus oryzae seed koji, wherein the mass of aspergillus oryzae is 0.1%-0.5% of that of the broad beans; the step S3 of making the koji for the broad beans obtained in the stepS2 to obtain the bean koji; the step S4 of fermenting the bean koji obtained in the step S3 to obtain a bean blank; the step S5 of mixing the bean blank with pepper blank obtained in the step S4 in the proportion of 2-4:6-8 and conducting turning, drying and exposing for more than 3 months to obtain the bean paste. The bean paste is just melt in the mouth, has a delicious taste, and has better color and taste compared with the bean paste made by koji preparation and fermentation through the traditional process.

Description

technical field [0001] The invention belongs to the technical field of fermented foods, in particular to a method for preparing watercress. Background technique [0002] The existing method of fermenting watercress is not suitable for modern mechanized production, and the color and taste of watercress produced by fermentation of traditional craft koji making are poor, so it is difficult to better meet the needs of users. Contents of the invention [0003] In order to solve the above-mentioned problems existing in the prior art, the invention provides a kind of watercress preparation method. The watercress prepared by the preparation method melts into slag at the entrance, tastes delicious, and has better color and luster and taste than the watercress produced by koji making and fermentation in the traditional process. [0004] The technical scheme adopted in the present invention is: [0005] A kind of watercress preparation method, comprises the following steps: [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L11/50
Inventor 不公告发明人
Owner 四川省资阳市临江寺豆瓣有限公司
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