Thick broad-bean sauce and preparation method thereof

A technology of doubanjiang and a production method, which are applied in the fields of food science, food preservation, application, etc., can solve the problems of short shelf life of doubanjiang, reduce the profitability of producers, perishable and deteriorate, and achieve low production cost and enhanced anti-corrosion performance. , the effect of improving safety

Inactive Publication Date: 2019-06-07
王遗平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the application provides a bean paste and its preparation method to solve the problems in the prior art that the bean paste has a short shelf life, is easy to perish, is not conducive to sales, and reduces the profit of the producer.

Method used

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  • Thick broad-bean sauce and preparation method thereof
  • Thick broad-bean sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of bean paste, described preparation method comprises the following steps:

[0020] (1) Screening broad beans and wheat respectively, grading, and removing stones to obtain broad beans after screening and wheat after screening;

[0021] (2) Frying the broad beans after screening to shell the broad beans and remove the heterochromatic grains in the watercress, crush and sieve the screened wheat for subsequent use;

[0022] (3) Add 4-5 times the volume of broad beans to the broad beans and soak for 1-2 hours, drain the water and mix with the proportioned wheat flour to obtain a mixture, and place the mixture at a temperature of 30°C-35°C Make koji culture under the environment, culture koji for 80-90 hours, then add salt water with a solid-to-liquid volume ratio of 1.5-2 times, add garlic extract with a solid-to-liquid volume ratio of 0.3 times and cinnamon bark extract with a solid-to-liquid volume ratio of 0.15 times, and let it cool naturally at room temperature...

Embodiment 2

[0025] A kind of bean paste, described preparation method comprises the following steps:

[0026] (1) Screening broad beans and wheat respectively, grading, and removing stones to obtain broad beans after screening and wheat after screening;

[0027] (2) Frying the broad beans after screening to shell the broad beans and remove the heterochromatic grains in the watercress, crush and sieve the screened wheat for subsequent use;

[0028] (3) Add 4-5 times the volume of broad beans to the broad beans and soak for 1-2 hours, drain the water and mix with the proportioned wheat flour to obtain a mixture, and place the mixture at a temperature of 30°C-35°C Make koji culture under the environment, culture koji for 80-90 hours, then add salt water with a solid-liquid volume ratio of 1.5-2 times, add garlic extract with a solid-liquid volume ratio of 0.4 times and cinnamon bark extract with a solid-liquid volume ratio of 0.2 times, and let it cool naturally at room temperature After 20...

Embodiment 3

[0031] A kind of bean paste, described preparation method comprises the following steps:

[0032] (1) Screening broad beans and wheat respectively, grading, and removing stones to obtain broad beans after screening and wheat after screening;

[0033] (2) Frying the broad beans after screening to shell the broad beans and remove the heterochromatic grains in the watercress, crush and sieve the screened wheat for subsequent use;

[0034] (3) Add 4-5 times the volume of broad beans to the broad beans and soak for 1-2 hours, drain the water and mix with the proportioned wheat flour to obtain a mixture, and place the mixture at a temperature of 30°C-35°C Make koji culture under the environment, culture koji for 80-90 hours, then add salt water with a solid-to-liquid volume ratio of 1.5-2 times, add garlic extract with a solid-to-liquid volume ratio of 0.5 times and cinnamon bark extract with a solid-to-liquid volume ratio of 0.3 times, and let it cool naturally at room temperature ...

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Abstract

The invention discloses a thick broad-bean sauce. The thick broad-bean sauce comprises the following components in parts by weight of 50-80 parts of broad bean valves, 10-20 parts of wheat flour, 20-30 parts of edible salt, 20-30 parts of edible oil, 40-50 parts of spice, 10-20 parts of a garlic extraction solution, 10-20 parts of a cinnamon bark extraction solution and 300-500 parts of water. Theproblems that the quality guarantee period of the thick broad-bean sauce in the prior art is short, the thick broad-bean sauce is easy to rot and deteriorate, sales are not good, and profit of producers is reduced are solved.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a bean paste and a preparation method thereof. Background technique [0002] Doubanjiang is a commonly used seasoning in condiments. Its raw materials are the sauce made from broad beans, salt, pepper and other raw materials. It is produced in Sichuan, Chongqing, Hunan and other places. The main raw material is broad beans. The important components of the tissue, such as calcium, zinc, manganese, and phospholipids, have the effect of enhancing memory and strengthening the brain. Broad beans are one of the most important edible beans in legumes and vegetables. Broad beans contain a large amount of protein, which is second only to soybeans in the daily consumption of beans. Broad beans contain a lot of calcium, potassium, magnesium, vitamin C, etc., and the amino acid types are relatively complete, especially rich in lysine . [0003] Existing bean paste usually deteriora...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L11/00A23L11/50
Inventor 王遗平
Owner 王遗平
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