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Preparation method of tomato thick broad-bean sauce

A technology for tomato bean paste and soybeans, which is applied in food forming, food science, application and other directions, can solve the problems of thick flour coating, unsanitary, uneven flour coating on the surface of soybeans, etc., and achieves uniform coating and flour saving. Effect

Active Publication Date: 2020-12-08
SICHUAN GAOFUJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to make up for the deficiencies in the prior art, solve the problem that preservatives or pigments prepared by chemical methods are added to the bean paste in the prior art, and the soybean surface When coating the flour, in the prior art, the method of putting the soybeans in a basin, then sprinkling a large amount of flour on the surface of the soybeans and mixing them by hand is not only unhygienic, but also causes the surface of the soybeans to be incompletely coated with flour. Uniform, flour coating is too thick, and at the same time it is not easy to control the amount of flour, resulting in the waste of flour, the invention proposes a preparation method of tomato bean paste

Method used

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  • Preparation method of tomato thick broad-bean sauce
  • Preparation method of tomato thick broad-bean sauce
  • Preparation method of tomato thick broad-bean sauce

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preparation example Construction

[0032] Such as Figure 1 to Figure 6 Shown, the preparation method of a kind of tomato bean paste of the present invention specifically comprises the following steps:

[0033] S1: first select the rotten soybeans from the soybeans, then pass the soybeans through a sieve to remove impurities such as mud, stones, bean shells, etc., wash the screened soybeans 2-3 times, and soak them in warm water for 20-24 hours;

[0034] S2: Put the soaked soybeans into boiling water and boil until the soybeans are crunchy when pinched by hand, then turn off the heat and simmer for 30-45 minutes. After the simmering, remove the soybeans and spread them on a mat to drain Moisture, then it is packed in the soybean bucket 12 in the flour wrapping device, and then the flour is packed in the flour barrel 6 in the flour wrapping device, and the hydraulic lever 2 is started, so that the flour is sprayed from the spray face 15 on the inclined wrapping panel 17 Squirting, when the soybeans fall from th...

Embodiment approach

[0040] As an embodiment of the present invention, the preparation method of the brine is as follows: first, clean the cooking pot to remove oil stains, then add clear water to boil, then add ginger, fennel, pepper, cloves, and American ginseng into boiling water and boil over low heat 45-50min, then add rice wine, scallions, and parsley leaves and boil for 1-2min again, then filter the brine in the cooking pot, let it cool, and then add pepper.

[0041]As an embodiment of the present invention, a rectangular hollow 21 is provided on the upper surface of the inclined wrapping panel 17 close to the soybean barrel 12; a rubber diaphragm 22 is fixed inside the rectangular hollow 21; The edge of the diaphragm 22 is fixedly connected to the upper port of the rectangular cavity 21; the bottom of the rubber diaphragm 22 is fixedly provided with a support rod; the support rod is fixedly connected to the bottom of the rectangular cavity 21 by a spring; the support rod The bottom of the ...

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Abstract

The invention belongs to the technical field of preparation of a thick broad-bean sauce, and particularly relates to a preparation method of a tomato thick broad-bean sauce. The preparation method specifically comprises the following steps: S1: firstly, picking out mildewed beans in soybeans, then sieving the soybeans through a screen mesh to remove impurities such as mud blocks, stones and bean hulls, cleaning the sieved soybeans for 2-3 times, and soaking the soybeans in warm water for 20-24 hours. By arranging an inclined flour wrapping plate and a spring compression pipe, when a hydraulicrod moves downwards, flour in the spring compression pipe enters a cavity in the inclined flour wrapping plate and is sprayed out from a flour spraying hole, then the flour is sprayed to the surface of the inclined flour wrapping plate, and when the hydraulic rod moves downwards, a pull rope downwards pulls a sealing plate to open the sealing plate; and the soybeans fall off and roll over from theinclined flour wrapping plate covered with the flour, so that the surfaces of the soybeans can be uniformly coated with a layer of flour. Compared with a traditional method of directly sprinkling theflour on the soybeans, the method disclosed by the invention has the advantages that the flour can be wrapped more uniformly, lightly and thinly, fermentation is facilitated, and besides, the effectof saving the flour can be achieved.

Description

technical field [0001] The invention belongs to the technical field of bean paste preparation, in particular to a preparation method of tomato bean paste. Background technique [0002] With the development of the economy, people have higher and higher requirements for the quality of life and food. High-quality condiments have become an indispensable food on most people's tables. In order to pursue healthy and delicious At present, Doubanjiang has become an essential condiment in the process of cooking and stewing. Doubanjiang is fermented from natural soybeans. The saponin in Douban can delay human aging; the lecithin in Douban can remove blood vessels on the wall of blood vessels Cholesterol in watercress keeps the blood vessels softening; the pancreatin in watercress has a certain effect on diabetes; the phosphorus content in watercress is considerable, which is very beneficial to the brain nerves, neurasthenia and weak constitution, it is beneficial to eat regularly; the ...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/60A23P30/00
CPCA23L27/63A23P30/00Y02A40/90
Inventor 高银江李文飞
Owner SICHUAN GAOFUJI FOOD