Production process of thick broad-bean sauce

A production process and doubanjiang technology, applied in the field of doubanjiang production technology, can solve the problems of doubanjiang taste, poor color, difficult to satisfy taste, etc., and achieve the effects of bright color, good taste and easy operation.

Pending Publication Date: 2020-09-08
四川省简阳利丰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fragrance is mellow but without adding any spices, the color is oily but without any oil, and it has reached the standard of excellent color and fragrance thanks to fine processing technology and excellent raw materials. Sweet and fragr

Method used

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  • Production process of thick broad-bean sauce
  • Production process of thick broad-bean sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A. Select broad bean flaps without impurities and peeled, and cook them in water at 95°C for 2 minutes, then cool until the center temperature of broad bean flaps is controlled at 40°C, and set aside;

[0023] B, take flour and koji essence and mix with the broad bean split obtained in step A to obtain the mixture, set aside, the mass ratio of the broad bean split, flour and koji essence is 5000:1250:1;

[0024] C. Under ventilated conditions, lay the mixture obtained in step B on a koji bed with a thickness of 15cm, control the koji making temperature at 35.5°C, control the koji making time at 58h, turn the koji once every 30h, and loosen the broad bean flaps , and disperse the bonded broad bean petals;

[0025] D. Transfer the mature broad bean flaps after the koji making in step C to the fermentation tank and pave them flat, add salt water to the tank, and control the temperature of the salt water at 48°C. After adding salt water, control the temperature of the broad...

Embodiment 2

[0030] A. Select broad bean flaps without impurities and peeled, and cook them in water at 95°C for 2.5 minutes, then cool until the center temperature of broad bean flaps is controlled at 40°C, and set aside;

[0031] B, take flour and koji essence and mix with the broad bean split obtained in step A to obtain the mixture, set aside, the mass ratio of the broad bean split, flour and koji essence is 5000:1250:1;

[0032] C. Under ventilated conditions, lay the mixture obtained in step B on a koji bed with a thickness of 18cm. The koji making temperature is controlled at 36°C, and the koji making time is controlled at 60h. Turn the koji once every 30h to loosen the broad bean flaps. , and disperse the bonded broad bean petals;

[0033] D. Transfer the mature broad bean flaps after the koji making in step C to the fermentation tank and spread them flat. Add salt water into the tank. The temperature of the salt water is controlled at 50°C. During the two days, the brine in the f...

Embodiment 3

[0038] A. Select the broad bean flaps without impurities and peeled, and cook them in water at 95°C for 2-3 minutes, then cool until the center temperature of the broad bean flaps is controlled at 40°C, and set aside;

[0039] B, take flour and koji essence and mix with the broad bean split obtained in step A to obtain the mixture, set aside, the mass ratio of the broad bean flap, flour and koji essence is 5000:1250:1;

[0040] C. Under ventilated conditions, lay the mixture obtained in step B on a koji bed with a thickness of 20cm, control the koji making temperature at 37.5°C, control the koji making time at 62h, turn the koji once every 30h, and loosen the broad bean flaps , and disperse the bonded broad bean petals;

[0041] D. Transfer the mature broad bean flaps after the koji making in step C to the fermentation tank and spread them flat. Add salt water into the tank. The temperature of the salt water is controlled at 52°C. After adding salt water, the temperature of th...

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Abstract

The invention relates to the technical field of food, the invention particularly relates to a production process of thick broad-bean sauce. The production process comprises the following steps: firstly, cooking broad bean halves by streaming, and performing starter propagation and fermentation to obtain cooked broad bean halves; then cleaning fresh chilies, and performing crushing and salting fermentation to obtain mature chilies; and finally mixing the cooked broad bean halves and the mature chilies for fermentation to finally obtain mature thick broad-bean sauce. According to the present invention, the production process is simple and is easy to perform, operation is simple and convenient, and the obtained product meets the national standard and is safe and healthy. Meanwhile, the thickbroad-bean sauce has characteristics of bright color, good taste and fresh and mellow taste.

Description

technical field [0001] The technical field of food of the present invention particularly relates to the production process of bean paste. Background technique [0002] Douban uses exquisite materials, selects first-class bright red peppers, second-rate green broad beans, high-quality flour, and refined edible salt as raw materials, and is naturally refined and fermented through traditional techniques such as long-term turning, drying, and dew. It has the characteristics of crisp petals and slag, rich soy sauce aroma, reddish brown oily luster, spicy but not dry, moderate viscosity, mellow and long aftertaste. [0003] Douban is unique and unique in material selection and craftsmanship. The fragrance is mellow but without adding any spices, the color is oily but without any oil, and it has reached the standard of excellent color and fragrance thanks to fine processing technology and excellent raw materials. Sweet and fragrant, it is a commonly used condiment in Sichuan-styl...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/24A23L27/60A23L11/50
CPCA23L27/24A23L27/60
Inventor 周明蔡翠兰朱卫静
Owner 四川省简阳利丰食品有限公司
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