Low-salt thick broad-bean sauce and preparation method thereof

A production method and doubanjiang technology are applied in the directions of food ingredients as antioxidants, food ingredients containing inorganic compounds, applications, etc., can solve the problem of high salt content in doubanjiang, and achieve the effect of improving sensitivity

Pending Publication Date: 2022-01-11
MAANSHAN SHIYUEFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the deficiencies of the prior art, the invention provides a low-salt bean paste and its preparation method, which solves the problem of high salt content in the traditional bean paste

Method used

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  • Low-salt thick broad-bean sauce and preparation method thereof
  • Low-salt thick broad-bean sauce and preparation method thereof

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Embodiment 1

[0028] A kind of low-salt bean paste and preparation method thereof, described bean paste comprises soybean, capsicum, minced garlic, tangerine peel, cinnamon, rosemary, sodium chloride, potassium chloride, Chinese prickly ash, apple cider vinegar, antioxidant, 10 parts of soybean , 70 parts of pepper, 5 parts of minced garlic, 3 parts of tangerine peel, 5 parts of cinnamon, 0.1 part of rosemary, 5 parts of sodium chloride, 2 parts of potassium chloride, 5 parts of pepper, 2 parts of apple cider vinegar, 0.1 part of antioxidant, The antioxidant is ascorbic acid;

[0029] The preparation method is as follows:

[0030] Step 1: After washing and soaking soybeans, put them together with 5 parts of water into a steam reactor and keep frying at 105°C for 12 minutes. The heating rate of the steam reactor is 5°C per minute;

[0031] Step 2: add the soybeans treated in Step 1 into pepper, cool to 20° C., grind and mix evenly, and the particle size of the grind is 3 mm;

[0032] Step ...

Embodiment 2

[0038] A kind of low-salt bean paste and its preparation method, said bean paste comprises soybeans, capsicum, minced garlic, tangerine peel, cinnamon, rosemary, sodium chloride, potassium chloride, Chinese prickly ash, apple cider vinegar, antioxidant, 15 parts of soybeans , 80 parts of pepper, 8 parts of minced garlic, 4 parts of tangerine peel, 7 parts of cinnamon, 0.2 parts of rosemary, 5 parts of sodium chloride, 2 parts of potassium chloride, 10 parts of pepper, 3 parts of apple cider vinegar, 0.2 parts of antioxidant, The antioxidant is glutathione;

[0039] The preparation method is as follows:

[0040] Step 1: After washing and soaking soybeans, put them together with 6 parts of water into a steam reactor and keep frying for 15 minutes at 110°C;

[0041] Step 2: adding the soybeans treated in Step 1 into peppers, cooling to 20°C, crushing and mixing evenly, and the particle size of the crushing is not greater than 3mm;

[0042] Step 3: Add minced garlic, tangerine p...

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Abstract

The invention discloses a low-salt thick broad-bean sauce and a preparation method thereof, and relates to the technical field of fermented foods. According to the low-salt thick broad-bean sauce and the preparation method thereof, a part of potassium chloride is adopted to replace a part of traditional sodium chloride, and due to the fact that the amount of salt is reduced and the breeding speed of microorganisms is high, after rosemary is added, the rosemary is heated for the second time to be disinfected and harmful bacteria are eliminated, and then lactic acid bacteria are added for fermentation, and a trace amount of rosemary is utilized to enhance the temperature feeling of the thick broad-bean sauce after entering the oral cavity, so that the degree of sensitivity of the taste to pungency is improved, it is known that the pungency can enhance the salty taste brought by salt, but direct enhancement of the pungency can excessively stimulate the oral cavity to cause discomfort.

Description

technical field [0001] The invention relates to the technical field of fermented food, in particular to a low-salt soybean paste and a preparation method thereof. Background technique [0002] Doubanjiang is a kind of condiment, the main materials are broad beans, soybeans, etc., and the auxiliary materials are chili, sesame oil, salt, etc. Doubanjiang belongs to fermented reddish-brown seasoning. According to the different habits of consumers, raw materials such as sesame oil, soybean oil, monosodium glutamate, and pepper are prepared in the production of bean paste, and the varieties of bean paste are added, which is very popular among people. [0003] Modern food technology has been upgraded and upgraded. Doubanjiang has also entered the production factory of instant sauce as one of the raw materials for instant sauce. The salt content of traditional bean paste is about 10-20g / 100g. After entering the instant sauce production process, the salt content will be diluted to ...

Claims

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Application Information

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IPC IPC(8): A23L11/50A23L27/40A23L11/30A23L27/10A23L27/00
CPCA23L11/50A23L27/40A23L11/31A23L27/10A23L27/88A23V2002/00A23V2300/24A23V2250/1582A23V2250/1614A23V2250/16A23V2200/02A23V2250/708
Inventor 方猛王德斌王德才
Owner MAANSHAN SHIYUEFENG FOOD
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